PROCESS FOR REDUCING CHOLESTEROL IN A MEAT PRODUCT

Disclosed is a method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) Contacting meat with a lipid acyltransferase; b) Incubating the meat contacted with the lipid acyltran...

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Bibliographic Details
Main Authors KAMPP, JESPER, SOE, JORN, BORCH, CHRISTIANSEN, LIV, SPANGNER
Format Patent
LanguageEnglish
Published 28.10.2011
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FODDER
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Disclosed is a method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) Contacting meat with a lipid acyltransferase; b) Incubating the meat contacted with the lipid acyltransferase at a temperature between about 1 degree Celsius to about 9 degrees Celsius or at a temperature between about 60 degrees Celsius to about 70 degrees Celsius; c) Producing a food product from the meat; Wherein step b) is conducted before, during or after step c).
Bibliography:Application Number: NZ20090588359