Hybrid meat product and method of production
View Patent ↗A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.
1. A method for producing a meat product, said method comprising:
(a) providing a bovine meat source and coarsely or finely grinding the bovine meat source to produce a ground bovine meat;
(b) providing a poultry meat source and coarsely or finely grinding the poultry meat source to produce a ground poultry meat;
(c) providing a blood-derived heme iron;
(d) mixing the ground bovine meat, the ground poultry meat and the blood-derived heme iron; wherein:
a protein from said bovine meat source is 30% or less of the total weight of the meat product,
a fat from said bovine meat source is in the range of 10-30% of the total weight of the meat product,
a fat from said poultry meat source is 5% or less of the total weight of the meat product, and
said blood-derived heme iron is from 3 micrograms per gram of meat product to 20 micrograms per gram of meat product.
2. The method of claim 1 , wherein a ratio of fat from said poultry meat source to said fat from said bovine meat source is less than 1:5.
3. The method of claim 2 , wherein a ratio of protein from said bovine meat source to protein from said poultry meat source is less than 1:2.
4. The method of claim 3 , wherein a concentration of said blood-derived heme iron is in a range of about 5 micrograms per gram to about 15 micrograms per gram of said meat product.
5. The method of claim 1 , wherein the blood-derived heme iron is in a range from about 5 micrograms to about 10 micrograms per gram of said meat product.
6. The method of claim 1 , wherein when cooked, a taste and an aroma of the meat product is comparable to a taste and an aroma of a beef meat cooked the same way as the meat product.
7. The method of claim 1 , wherein the poultry meat source is chicken meat.
8. The method of claim 7 , wherein the bovine meat source is beef.
9. The method of claim 1 , wherein the meat product consists essentially of chicken meat, beef meat comprising beef fat, and the blood-derived heme iron.
10. The method of claim 1 , wherein the meat product is a ground meat product.
11. The method of claim 1 , wherein a total concentration of iron in the meat product is from about 1 milligram per 100 grams of the meat product to about 4 milligrams per 100 grams of the meat product.
12. The method of claim 1 , further comprising cooking the meat product, wherein a taste of the cooked food product is comparable to a taste of a control cooked food product, wherein the control cooked food product is prepared similarly but comprises only of beef.