Show simple item record

A method of preparing ready-to-eat intermediate moisture foodstuffs

dc.creatorLusas, Edmund W.
dc.creatorGuzman, Gabriel J.
dc.creatorDoty, Steven C.
dc.date.accessioned2019-06-17T16:54:30Z
dc.date.available2019-06-17T16:54:30Z
dc.date.issued1994-04-05
dc.identifier.urihttps://hdl.handle.net/1969.1/176500
dc.description.abstractA method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.en
dc.languageeng
dc.publisherUnited States. Patent and Trademark Office
dc.rightsPublic Domain (No copyright - United States)en
dc.rights.urihttp://rightsstatements.org/vocab/NoC-US/1.0/
dc.titleA method of preparing ready-to-eat intermediate moisture foodstuffsen
dc.typeUtility patenten
dc.format.digitalOriginreformatted digitalen
dc.description.countryUS
dc.contributor.assigneeTexas A&M University
dc.identifier.patentapplicationnumber07/999562
dc.subject.uspcprimary426/634
dc.subject.uspcother426/516
dc.subject.uspcother426/574
dc.subject.uspcother426/629
dc.subject.uspcother426/641
dc.subject.uspcother426/656
dc.subject.uspcother426/802
dc.date.filed1992-12-30
dc.publisher.digitalTexas A&M University. Libraries
dc.subject.cpcprimaryA23J 3/16
dc.subject.cpcprimaryA23J 3/26
dc.subject.cpcprimaryC12Y 304/22002
dc.subject.cpcprimaryA23L 13/48
dc.subject.cpcprimaryA23L 13/30
dc.subject.cpcprimaryA23L 13/426
dc.subject.cpcprimaryY10S 426/802


Files in this item

Thumbnail
Name:
5300312.pdf
Size:
949.1Kb
Format:
PDF
View/ Open

This item appears in the following Collection(s)

Show simple item record