Description:
Inventors at Colorado State University have developed a composite meat product where the desired end product contains a reduction of sodium, labor, and equipment to make a low sodium ham and deli loaves. This also applies to poultry and fish products. The process benefits the processor in time, labor and equipment. Unlike traditional manufacturing of hams and deli loaves this new process will reduce cost while at the same time reduce sodium level to only address the flavor profile not functionality.
The need of equipment to produce the hams and deli loaves is reduced because of the time the product spends in the vacuum tumblers.
Patent status - US and PCT applications pending.
