Revolution in the ground meat industry
We are an R&D Company with pending patents
The Patent:
Revolution in the ground meat industry:
We have a new patent pending application for ground meat containing 2-3.5% fat that has the mouthfeel and taste of 20% (+) fat for ground beef, chicken, pork and turkey burgers and other products such a sausage and kabab.
The cooked meat remains juicy with only 2-3.5% fat. Yes , it is a dream.
We consider this endeavor to be outstanding for the USDA School and Garden Food program, and people heavily involved in sport activities. (7 burgers equal one shelf burger).
Our meat contains 14%-17% protein with the 2%-3.5% fat.
Before frying /cooking:
BBQ- burger weight is 151 gr.
Starting point:
No Fat / oil has been added to the pan.
Frying On The Pan:
Start of cooking:
no fat, no Juice,
no smoke getting out while frying.
End of cooking:
No Fat or juice on the pan.
Looks very juicy.
We developed a 3% fat burger that has a mouthfeel of 20% fat
Before frying /cooking:
BBQ- burger weight is 151 gr.
Starting point:
No Fat / oil has been added to the pan.
The Burger is ready to be eaten.
The Burger is ready to be cut.
Results
Texture:
Surface is very oily, oily on touching by hand.
But it is water not oil.
After frying:
Weight is 142 gr only.
Total lose of 6% weight.
Summary
This product can be factory cooked, placed inside a pita or a bun, and stored frozen.
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Preparation for the consumer is two-three min in the microwave and it is ready to be eaten.
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The product can be sold in packages in supermarkets or in vending machines
in schools, gas stations, etc.
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It tastes moist and has the mouthfeel of fat.
The product is not like other regular burgers after microwave heating.
We develop a special Pita and a bun for the microwave
Burger is ready to be eaten
in a special pita after heating
2 minutes in Microwave.
Burger is ready to be eaten
in a special bun after heating
3 minutes in Microwave.
The burger after being cooked in the Microwave, it is very good and juicy .
Summary
No oil or liquid is released while frying / cooking on the pan or BBQ.
It is water, not oil that replaces fat. No oil is added to the pan before frying.
Again, upon touch, the fingers seem to be “oily”. However , it is water that gives the shine.
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You need to clean your dirty fingers from the “oil” (water).
After eating the product with the low-fat percentage, there is no feeling of heaviness (especially before bed) and usually there is no heartburn compared to the product with a high fat percentage.
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We also discovered in taste panel that the tasters eat more low-fat products because apparently, they do not create a feeling of heaviness.
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It shrinks by only 6-10% compared to a regular product that usually shrinks by ~25%.
There is a miniscule amount of smoke while cooking or barbecuing. Therefore, the consumer can prepare the products in a closed space with an AC.
