西班牙专利ES2652446A2 Bacon products and methods of making same

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专利摘要:
A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.
公开号:ES2652446A2
申请号:ES201790026
申请日:2015-12-08
公开日:2018-02-02
发明作者:Andrew A. Palmer；Daniel B. Wilke；Timothy D. Schnell；Randall J. Glynn
申请人:Kraft Foods Global Brands LLC；
IPC主号:

专利说明:

Bacon products and processing methods 5 Field of the invention
This description refers in general to meat products and processing methods and, in particular, to bacon and bacon-like products.
10 Background of the invention
Bacon and bacon slices are popular meat items that are typically prepared from pork, although other types of bacon, such as turkey bacon, are also available. One of the most popular forms of bacon is bacon
15 of bacon, which is cut from the belly of a pig and has a somewhat veined appearance, with fat or fat bands through portions of the bacon slice, as shown in FIG. 13.
Although bacon bacon is widely popular, it can be expensive due to the
20 limited portion of the pork comprising the bacon. Therefore, bacon slices are sometimes formed from other pork cuts. For example, pork can be sliced from side cut or from the back of pork in order to provide a sliced pork product. None of these slices are as popular as bacon bacon. Side-cut bacon usually has more meat and less fat
25 than the typical bacon of bacon, giving it a distinct flavor and texture of bacon bacon. On the other hand, the bacon cut from the back also fails to have the taste and texture of the bacon of bacon because the bacon cut from the back is typically formed of fat from the back or pork loin. Bacon fat from the back is generally considered too fatty by many
30 consumers, and pork loin bacon is considered too lean by many consumers.
Given the cost of pork bellies from which bacon bacon can be sliced and consumer preference for bacon bacon, it probably is
The interest of consumers is an economic alternative to conventional bacon bacon.

Brief Description of the Invention
In accordance with various embodiments described herein, a bacon analog of bacon or a reconstructed pork bacon product is provided having a first 5 component that includes at least one pork cut with approximately 42% lean pork muscle and approximately 58% fat and a second component that includes at least one lean ham cut with approximately 85% or more lean pork muscle. The first component includes the most fatty portion of the reconstructed pork bacon product and the second component includes the leaner portion 10 of the reconstructed pork bacon product. In one approach, the bacon analog of bacon has a first component ratio to the second component of between about 35:65 to about 65:35, by weight. In an illustrative example, the bacon analog of bacon has a first component-to-second component ratio of about 60-to-40, by weight. In another approach, the first fatty component will comprise about 55% of the product, by weight, (the first component having an acceptable production range of about 50% to about 60%) such that the proportion of first component-to-respect The second component is approximately 55 to 45, by weight. According to the above, with such an approach, the second leaner component 20 will comprise approximately 45% of the product, by weight, (with an acceptable production range of about 40% to about 50%). In addition, the bacon analog product generally has a total fat percentage of between about 28% to about 48%. In one approach, bacon analog bacon has a total fat percentage of approximately 38%, which is similar to that found in conventional bacon bacon that is cut from pork bellies. The components, first and second, can be mixed and cured separately, before pumping together the components, first and second, in a marbled portion that looks similar to a natural bacon. The reconstructed pork belly can then be cut into slices. Pork analog slices
30 of bacon can be placed in a cut configuration, and slices can be separated individually from it while maintaining the integrity of its slice in general. In other configurations, the portion can be processed into smaller portions, such as by pieces, to create bacon analog bites.
35
In one approach, the bacon analog of bacon described herein is free

of alginate binders and emulsified meat free. In some embodiments described herein, bacon analogs are completely free of any additive binder and / or emulsified meat that can aid in the binding of product components. Although additive binders, such as alginate, are used,
5 starch and carrageenan, to help join the pieces or meat components together, resulting in a more cohesive product, the processes described here do not require them because the proteins inside the meat are sufficient to retain the configuration of the components combined.
10 In addition, instead of an emulsified meat, the bacon analog of bacon generally has a particle size with a somewhat coarse ground appearance. In one configuration, the first component is milled to a meat piece size of about 0.125 inches (3.175 mm) to about 0.25 inches (6.35 mm), such that the meat pieces have a length and breadth That
15 are between approximately 0.125 inches (3.175 mm) to approximately 0.25 inches (6.35 mm). In another configuration, the second component is milled to a meat piece size of about 0.125 inches (3.175 mm) to about 0.5 inches (12.7 mm), such that the meat pieces have a length and breadth that are between approximately 0.125 inches
20 (3,175 mm) and 0.5 inches (12.7 mm). In another approach, the first and second components are milled to a piece size of meat from about 0.0625 inches (1.5875 mm) to about 0.75 inches (19.05 mm).
As used herein, a pork cut with approximately 42% muscle
Pork lean includes a pig-42 as understood in the art, which typically has a fairly consistent distribution of fat relative to lean. In addition, the pork cut with approximately 42% lean pork muscle and approximately 58% fat has a natural component of lean annex between the lean pork muscle and the fat that results in the two components connecting
30 mainly in a physical way, just as it would be found naturally in a pig carcass. This provides a binder or physical connection between lean protein and fat, which provides additional connection between the constituent parts of the first component, the pork cut. Otherwise, if a first component with less physical binding is used between lean pork muscle protein and the
35 fat, fat is typically separated from the rest of the bacon analog slice. Fat separation can occur when slices are cut from the portion or

when the consumer detaches or separates the slice from the packaging or other slices, to prepare or cook it. For example, a sliced bacon analog product of bacon with only 20% lean pork muscle would generally be expected to have components that insufficiently bind to the rest of the sliced product of
5 bacon analog during post processing, such as during protein extraction. In addition, if a first component with such a low percentage of lean pork muscle is used, other binders are typically required, such as lean pre-emulsified proteins that can act as an adhesive to hold the various components together.
10 In an illustrative approach, the second component includes at least one extra cut ham or chopped ham. In addition, the extra sliced ham may include at least one of the internal muscles of the pig, external muscles of the pig, muscles of the pig knuckle or light muscles of the pork shoulder. It is also anticipated that the extra ham
15 cut may include a combination of all or some of these muscles. In addition, chopped ham can include approximately 95% lean muscle. In addition, in one configuration, the second component also has a certain cut of pork fat added thereto. In an illustrative approach, approximately 85% of the second component is a lean cut of ham and approximately 15% of the second
20 component is the most fatty cut of pork fat with only 42% lean pork. The pig-42 of the second component can be ground with a plate that has openings of approximately 0.125 inches (3.175 mm). The addition of 42% lean pork in the second component generally results in an analogous bacon bacon product with an improved texture, that is, not so tough or tough.
25 Although the use of various additive binders in meat products, including bacon analogs, bacon analog bacon and other reconstructed bacon analogs, described herein is generally known, they are generally not dependent on alginate or other binders and remain free of such additive binders. In addition, the analogues of
30 bacon, as described below, may also not include emulsified meat to join the various components together in the bacon analog, although this may be added if desired (as noted below, it is possible to include an emulsified stream as opposed to the ground of ground meat). By avoiding dependence on additive binders and emulsified meat, the bacon analog of bacon retains a
35 texture and flavor similar to traditional bacon bacon and does not become excessively hard in its texture.

In addition to the first and second components, the bacon analog bacon product may include additional non-meat ingredients. In one approach, the bacon analog bacon product includes approximately 90% to approximately 5 95% meat, such as a cut of pork fat and a lean cut of ham, and approximately 5% to approximately 10% of non-meat ingredients , additional. In an illustrative example, the bacon analog bacon product includes approximately 93% meat, such as a cut of pork fat and a lean cut of ham and approximately 7% of non-meat ingredients, added. The additional ingredients may include, for example, at least one of: ice, water, salt, sugar, anti-microbial and food safety ingredients, such as nitrites, sodium phosphate, cultivated celery, bright red powder, cultured corn syrup , cultivated dextrose and neutralized vinegar and healing accelerators such as ascorbates and smoke flavoring. Other non-meat ingredients may include spices and
15 flavorings, such as black pepper or cayenne pepper, chipotle peppers, garlic powder and inclusions, such as bites of fruit and / or vegetables, for example, blueberries, onions, green peppers, jalapenos, garlic, cheese and peppers, among others. These non-meat ingredients are usually added before or during the mixing of the meat components.
20 In addition, other non-meat ingredients, such as fat-free meat surfaces, may be included. In this way, a non-meat fat could be added to improve the fat profile of the product, so that it is configured to have less saturation of fat and / or sodium. Although some modalities described herein have a fatty profile
Very similar or almost identical to natural bacon bacon, the processes described herein can also be used to produce a lower fat bacon analog.
or reduced in fat, which has less fat than typical bacon bacon. More particularly, raw, uncooked bacon may be lower in fat and may have a composition of approximately 60% protein and approximately 40% fat
30 when fried.
In an illustrative configuration, a process for the formation of a bacon analog of bacon or a reconstructed pork bacon product may include the proportion of a first stream of meat with a cut of pork fat of approximately 42% of
35 lean pork muscle, grinding or mincing the pork fat cut with a plate that has openings of approximately 0.25 inches (6.35 mm), and mixing the cut of

Pork fat with a first healing mixture. The process may also include the proportion of a second stream of meat with a lean ham cut that has at least about 85% or more lean pork muscle, grind or chop the lean ham cut with a plate that has openings of approximately 0.5 5 inches (12.7 mm), and mix the lean ham cut with a second cure mixture. As mentioned above, the second component may also include a portion of pork fat cut, such as pig-42. In such a configuration, the process may also include grinding or chopping the pork fat cut of the second component with a plate having openings of approximately 0.125 10 inches (3,175 mm) and mixing the pork fat cut, ground or minced , of the second component, with the lean cut of ham, after the lean cut of ham has undergone grinding or chopping with a plate that has plate openings of approximately 0.5 inches (12.7 mm). In one approach, the second component may include approximately 85% lean ham cut and approximately 15% pork fat cut. If the meat is ground, a variety of milling equipment can be used, such as a knife and plate milling system. In one approach, a screw blade and plate are used. In an illustrative approach, the ground meat will generally have a circular cutting section, such that the particulate has a cylindrical appearance. With an opening of 20 plate of approximately 0.25 inches (6.35 mm), the cross section of the pieces of meat may have a diameter of approximately 0.25 inches (6.35 mm) or less. In addition, a plate opening of approximately 0.5 inches (12.7 mm) will produce pieces of meat with a cross section having a diameter of approximately 0.5 inches (12.7 mm) or less. On the other hand, a
25 bowl style food processor for mincing meat. If the meat is minced, the pieces of meat will generally have an irregular cross section.
In another illustrative configuration, the first meat stream may include about 20% to about 42% lean meat and about
30 58% to about 80% fat and a second stream of meat may include about 72% to about 90% lean meat and about 10% to about 28% fat.
Then, the process provides the pumping of the meat streams, first and second, together, to create a marbled portion, which can then be sliced. Before the joint pumping of the meat streams, first and second, the

Separately mixed streams of meat can be stored to allow time to cure the meat and its taste and color develop before further processing. In one approach, this storage occurs in a refrigerated environment.
5
The meat stream and the mixture are generally mixed for about 15 minutes or less. In one approach, mixing the meat and mixtures separately occurs for approximately 12 minutes or less. In another exemplary approach, the first component and the first cure mixture are mixed for about 10 to about 10 minutes. In addition, the second component and the second mixture can also be mixed for about 5 to about 10 minutes. The further reduction of the mixing time of the first component and the first mixture resulted in greater melting, which is generally considered undesirable. This mixture can occur in a mixer, mariner or similar equipment. In one approach, mixing occurs in a mixer such as a spiral belt mixer or a paddle style mixer. The process described herein mixes the meat with the respective mixture over a period of time to promote a modest amount of protein extraction or binding between the various components in the bacon analog product of 20 bacon. Although a natural bacon does not require such an extraction to form a portion because it is a complete muscle, the bacon analog process of bacon balances the need for a modest amount of protein extraction to hold the product together, especially after of slicing, and the need to avoid creating too much protein extraction in the product, which can
25 leave an undesirable texture in the resulting product that is too hard.
The meat streams, first and second, that form the bacon analog bacon are not combined until they are pumped together into an extrusion horn. By maintaining a separation between the components, first and second, before the filling operation, the bacon analog bacon product can be formed into a product that resembles traditional bacon bacon, both in appearance and texture. In one approach, the first and second streams of meat are combined at a ratio of between about 35:65 to about 65:35 by weight. In an illustrative configuration, the proportion of the first meat stream with respect to the second meat stream is approximately 60 to 40, by weight, such that a first pump that advances the first meat stream operates faster than a

second pump that advances the second stream of meat. In yet another approach, the meat streams are combined at a ratio of between about 25:75 to about 75:25, and in an exemplary configuration, the combined ratio of the first meat stream to the second is about 70 to 30.5 by weight. When the first and second meat streams are pumped together, the first and second meat streams are advanced through an extrusion horn to combine the first and second meat streams in the marbled portion. After the first and second streams of meat are pumped together to create the marbled portion, the marbled portion can be thermally processed in a stepped process in which the product temperature does not exceed approximately 135 ° F. In one approach, thermal processing occurs in approximately two to approximately twenty four hours. In addition, during thermal processing, a smoking process may expose the marbled portion to a natural smoke that imparts color and flavor characteristics to the bacon analogue of 15 bacon. To generate natural smoke, wood chips can be used. If natural smoke is incorporated into the thermal process, it may not be necessary to include smoke flavor in the added ingredients. Although the thermal processing stage described herein typically does not cook the product, which remains raw, typically provides sufficient heating and subsequent denaturation to jointly connect the first and second components, without significant melting or fat emission. More particularly, the fat and lean layers in the raw product, formed after the first and second components are pumped together, do not easily separate from each other, at least until cooking, such as fried. In addition, thermal processing helps the individual slices of bacon analog 25 to maintain the slice identity, such that when a slice of bacon analog of bacon is removed from a cut package, the components of the slice generally retain their slice configuration. Although some fat particles may separate when a slice is detached from an adjacent slice, excessive particle separation does not occur, even when the product is
30 find crude. The processes described herein can provide a product with components that bind sufficiently together, such as through natural junctions, protein extraction, sufficient heating and subsequent denaturation to connect the components of the slice together, without melting or fat emission, significant.
35
Before and / or after the thermal processing stage, the marbled portion may

refrigerate to less than about 40 ° F in 8 hours or less. The marbled portion can also be sliced into bacon analog bacon slices.
In an alternative embodiment, the reconstructed bacon analog may have only one
5 stream of meat or a component. For example, the meat stream can be comprised of about pig-70 to 75, such that the composition has about 70% to about 75% lean meat and about 30% to about 35% fat. In another approach, the meat stream can be comprised from about 70% to about 75%
10 lean meat and about 25% to about 30% fat. In addition, such a composition may include the non-meat ingredients, aggregates, discussed above, and ground, mixed, heat processed, refrigerated and sliced as described herein otherwise.
15 In addition to pork, the bacon-like bacon-meat product, reconstructed, described herein, may include other species, such as beef, chicken, turkey, duck, goose, oyster, lobster, goat, bison, or elk , among others. In addition, these species can be mixed together in such a way that a slice of bacon analog, portion or chunk bites includes a variety of species, such as, for example, chicken,
20 pork and / or turkey in a single slice, portion or bite in pieces.
The bacon analog of bacon described herein is an economical alternative to conventional bacon bacon, or any of the other alternatives of side-cut bacon or bacon of cut from the back, because the bacon analog of
25 bacon is not formed from all the muscles of the pig carcass, but is formed from a plurality of different portions of pork. In addition, it can be formed from species other than pig. In this way, consumers can enjoy the traditional flavor and texture of bacon bacon without the cost associated with bacon bacon that is formed from the entire muscular belly.
The reconstructed bacon analogs, described herein, can be provided to a consumer in several ways, including, raw, partially cooked and fully pre-cooked. In one configuration, a consumer can receive a packaged, cooked and easily edible food product, such as slices or
35 pieces In other configurations, the consumer may receive a slice or portion of uncooked bacon analog that requires further processing before consumption.

In addition to receiving raw and fully cooked bacon analogs (i.e. precooked), the consumer can also receive a partially cooked product. In this way, the bacon analog has experienced some cooking, but the consumer must finish cooking the product.
5
In addition, although a crude product may have undergone some thermal processing (i.e. solidify the portion or impart certain flavors), generally a crude product has not been heated to a temperature sufficient to eliminate harmful bacteria and pathogens, such as, for example , approximately 157 ° F. On the other hand, a partially cooked product may have reached a certain temperature that denatures the product's proteins, but generally it will not have remained at that temperature long enough to fully cook the product or eliminate harmful bacteria and pathogens, while the cooked product or pre-cooked has generally been maintained at a sufficient temperature for a predetermined period of time.
15 A fully cooked product generally has about 40% or less yield, and a partially cooked product generally has a higher yield. Therefore, the partially cooked product experiences a further loss of yield during further cooking by the consumer.
20 Brief description of the figures
FIG. 1 is a photograph and a schematic figure of a slice of bacon;
FIG. 2 is a photograph of additional slices of bacon;
25
FIG. 3 is a schematic diagram of a cut of bacon slices;
FIG. 4 is a photograph of cooked bacon slices;
30 FIG. 5 is a flow chart of a process;
FIG. 6 is a side view of an extrusion horn;
FIG. 7 is a top view of the extrusion horn of FIG. 6;
35
FIG. 8 is an end view of an intake of the extrusion horn of FIG. 6;

FIG. 9 is an end view of a discharge of the extrusion horn of FIG. 6;
FIG. 10 is a perspective view of another extrusion horn;
5
FIG. 11 is a perspective view of a plurality of extrusion horns;
FIG. 12 is a perspective view of a portion of the extrusion horn of FIG. 6;
10 FIG. 13 is a photograph of slices of natural bacon, of whole muscle bacon;
FIG. 14 is a flow chart of another process.
fifteen Detailed description of the invention
Various modalities are described below. Referring to FIG. 1, an illustrative slice of bacon analog bacon 10 and a photograph with 20 several slices 10 are shown. The bacon analog slice of bacon 10 includes both a first component, which is generally more fatty 12, as well as a second component, which is generally the leanest component 14. The first component 12 and the second component 14 are placed in a distribution that resembles a bacon of natural bacon with the first component 12 placed as 25 veined bands of fat through portions of the second component 14. The first and second components 12, 14 are not distributed uniformly within each other and are not homogeneous. Instead, bacon analog bacon slices 10 include at least one lean stratum 16 and can include many lean strata 16, and at least one fatty stratum 18. A primary lean stratum 16 can extend across the entire length. of bacon analog slice 10 or the fatty component can disrupt the primary lean stratum 16. At least one fatty stratum 18 can extend across the length of the bacon analog slice 10 and can also be interrupted by the lean stratum. As shown in FIG. 1, one of the fatty strata 18 in the slice 10 can basically be placed along an edge of the slice 10 and another of the fatty strata 18 can be placed some distance apart from the edge of the slice 10. As can be seen, the bacon analog slice

10 includes two separate components that are not homogeneous and are not emulsified, as discussed below.
A photograph of another set of bacon slices is illustrated in FIG. 2. The
5 slices of bacon have a degree of combination between the lean and fatty strata. More specifically, the lean and fatty strata have a degree of intermixing between the various components 12, 14, but still retain their distinct, visible nature. The combination provides an additional interface between the layers or components, lean and fatty, and this can help the components to form or adhere together and
10 help slices retain their integrity.
Bacon analog bacon slices 10, although they look similar to a conventional bacon slice bacon, are not entirely comprised of bacon meat. Instead, the bacon analog slice of 15 bacon may include other pork cuts, such as, for example, extra sliced ham that includes internal pork muscle, external muscle of the pig, pork knuckle muscles, light muscles of Pork shoulder, or ham, among others. As discussed below, meat other than pork can also be used to make bacon analog slices according to these teachings. Although the composition of the bacon analog slice 10 is different from a traditional bacon, the bacon analog slice is fried in the same way, such that the fried bacon analog slice 10 has a texture fried and taste similar to those of a traditional bacon slice. FIG. 4 illustrates a plurality of bacon analog slices 10 that have been fried in a conventional manner. The
25 slices 10 exhibit adequate fat release that one would expect with fried bacon.
The first component 12 of the bacon analog bacon slice 10 includes pork fat cut that has about 42% pork muscle and about 58% fat. The second component 14 of the bacon analog bacon slice 10 includes a lean ham cut that has approximately 85% or more lean pork muscle. The second component 14 may also include a portion of pork fat cut with approximately 42% muscle and 58% fat. In one configuration, 85% of the second component is comprised of 35 lean cuts of ham and the other 15% of the second component is the fat cut of more fatty pork fat or pork-42. The first component 12 is milled to a

meat piece size between approximately 0.125 inches (3.175 mm) to approximately 0.25 inches (6.35 mm), such that the first pieces of meat have a length and breadth of between approximately 0.125 inches (3.175 mm) up to about 0.25 inches (6.35 mm) and the second component is ground up to a piece size of meat between about 0.125 inches (3.175 mm) to about 0.5 inches (12.7 mm), such so that the second pieces of meat have a length and breadth of between approximately 0.125 inches (3.175 mm) and approximately 0.5 inches (12.7 mm). The bacon analog bacon slice 10 may be formed from about 35% to about 65% of the first component and about 35% to about 65% of the second component. In one approach, the first component will comprise about 55% of the product (the first component having an acceptable production range of about 50% to about 60%), such that the proportion of first component-to second component 15 is from about 55 to 45, by weight. According to the above, in such a configuration, the second component will comprise approximately 45% of the product (the second component having an acceptable production range of about 40% to about 50%). In addition, the fried bacon analog slice 10 may have a total fat percentage of between about
20 28% fat to about 48% fat. In an illustrative approach, slice 10 contains approximately 38% fat.
In another illustrative configuration, the first meat stream may include about 20% to about 42% lean meat and about
25 58% to about 80% fat and a second stream of meat may include about 72% to about 90% lean meat and about 10% to about 28% fat.
FIG. 5 illustrates an exemplary process 400 that can be used to develop the
30 bacon analog bacon products described herein. The processes described herein can also be modified to produce bacon products comprised of a variety of meat species. Process 400 may include the proportion of a first stream of meat that has a cut of pork fat with approximately 42% lean pork muscle and approximately 58% fat. He
Pork fat cut is then ground or cut 403 with a first plate that has openings of approximately 0.125 inches (3.175 mm) to approximately 0.5

inches (12.7 mm). In an illustrative configuration, the plate has openings of approximately 0.25 inches (6.35 mm). In this way, the cut of pork fat does not grind too thin or is formed into an emulsion that could act as an adhesive between components. Process 400 also includes cutting mix 405
5 pork fat with a first healing mixture.
Process 400 also includes the proportion 407 of a second meat stream with a lean ham cut that has approximately 85% or more lean pork muscle, ground or minced 409 of the lean ham cut with a second plate that has openings. approximately 0.5 inches (12.7 mm), and mix 411 of the lean ham cut with a second cure mixture. The first and second cure mixtures may include, for example, at least one of ice, water, salt, sugar, antimicrobials and food safety ingredients, such as nitrites, sodium phosphate, cure accelerators such as ascorbates and flavoring. smoke. The first and second healing mixtures may include other non-meat ingredients that include, for example, spices and flavorings such as black or cayenne pepper, chipotle peppers, garlic powder and inclusions such as fruit and / or vegetable bites , for example, blueberries, onions, green chilies, jalapeños, garlic, cheese and peppers, among others. In addition, non-meat sources of fat can be added, as 20 was highlighted above. These non-meat ingredients are usually added before or during meat mixing. As mentioned above, the first meat stream with the cut of pork fat that has 42% lean pork muscle and 58% fat, includes a natural component that joins various portions of the meat stream together. More particularly, the elements of the first meat stream 25 are joined together by naturally present skeletal muscle protein. In addition, as discussed below, the mixture extracts a certain protein when the salt is present and thermal processing causes a degree of bonding between components. Both actions help keep the first and second streams of meat together, once the portion of meat is formed from the streams of
30 meat, first and second.
In one approach, the first and second streams of meat are mixed separately for approximately 15 minutes or less. In another illustrative example, mixing occurs for about 12 minutes or less. In yet another example, mixing occurs for between about 5 to about 10 minutes. The mixing time is specifically selected to achieve the right balance between

the promotion of protein extraction in meat mixtures, which can help the bacon analog bacon to retain its reconstructed structure, and the limitation of protein extraction to prevent the meat from becoming too hard, which would not give as a result a product similar to conventional bacon bacon.
5
As described in process 400, the pork fat cut of the first meat stream and the lean ham cut of the second meat stream are processed separately, such as during milling or mincing 403, 409 and mixing 405 , 411, and are not combined together until pumping operation 413. Process 400 may also include allowing the fat cut of pork and the lean cut of ham to cure for a given period of time. In some configurations, for example, the cut of pork fat from the first stream of meat and the lean cut of ham from the second stream of meat can be stored separately to be cured for between thirty minutes to twenty four hours. When storing pork fat cutting and cutting
15 lean ham with the respective healing mixtures, first and second, before combining or pumping together the first and second currents, additional flavor development and healing may occur. However, depending on the desired end product, in some embodiments, process 400 may not include any additional cure time.
The process 400 also includes the joint pumping 413 of the first and second streams of meat, in order to create a marbled portion. In addition to the pumps that advance the meat streams, first and second, an extrusion horn (described below) can be connected to the pumps, such that the extrusion horn
25 combine the first and second streams of meat in the marbled portion. The marbled portion will have a configuration similar to the one described above with respect to the bacon analog bacon slice 10. Specifically, a cross section of the marbled portion similar to that of the bacon analog bacon slice 10 illustrated in the FIGS. 1 and 2 and above described. In this way, the
The marbled portion will have at least one primary lean stratum that extends approximately across the breadth of the marbled portion and at least one fatty layer approximately positioned near the full extent of the marbled portion. As noted above, although the strata, lean and fatty, can be continuous or almost continuous, so that they extend from one side of the portion
35 marbling to the other without interruption, the strata can also be interrupted by other strata.

As mentioned, the pumping stage 413 of process 400 initially combines the first and second streams of meat. In one approach, the first and second streams of meat are combined at a ratio of first stream of meat to 5 second stream of meat from about 25:75 to about 75:25 by weight. In another illustrative approach, the ratio is from about 35:65 to about 65:35 by weight. In an exemplary embodiment, the ratio of the first meat stream to the second meat stream is approximately 60a-40, such that a first pump that advances the first meat stream 10 operates faster than a second pump that advance the second stream of meat. In another illustrative approach, the ratio of the first meat stream to the second meat stream is approximately 55 to 45. After the first and second meat streams have been pumped through the extrusion horn, the combined stream will produce a portion of pork that has marbled
15 similar to that found in a standard, natural, whole muscle bacon.
An exemplary extrusion horn 50 combining the first and second meat streams is illustrated in FIGS. 6 to 9. The extrusion horn has a first portion 60 and a second portion 70. The meat streams, first and second, advance to 20 through the first portion 60 and into the second portion 70. The first portion 60 has channels separated 160, 180 for the meat streams, first and second. The second portion has an opening 100 at a discharge end (FIG. 9). As shown in FIG. 8, the intake end of the first portion 60 has a pair of openings 112 for the first meat stream and a pair of openings 114 for the second meat stream. The openings 112, 114 are connected to respective channels 160, 180. Although channels 160 are described as having the first forward meat stream through them and channels 180 are described having the second forward meat stream through them. , the meat streams can be combined in a different configuration. As can be seen in FIG. 6, the first portion has four separate ducts or channels 160, 180. Two of the channels 160 receive one of the meat streams and the other two channels 180 receive the other stream of meat. In addition, instead of having the advance of two streams of meat through four ducts, the extrusion horn can have more or less ducts
or streams of meat. For example, the extrusion horn may have two, three, four or 35 more separate ducts.

In addition to having more or less channels 160, 180, the process can also incorporate more than two different streams of meat. Alternatively, as noted above, a reconstructed bacon analog may have only one stream or meat component, such as, for example, one pig-70 or 75.
5
In one configuration, the extrusion horn 50 places the two components in strata together, but there is a remarkable amount of combination between the strata formed by the first and second streams of meat in the final product. The dispersion of portions of the meat streams from each other is aided by the pumping action, which occurs under pressure. In addition to the pressure created by the advance of a fluid through a pipe, the extrusion horn 50 can also be designed to create pressure by reducing the cross-section of the pipe in certain places. In addition to helping to combine portions of the meat streams, the pressure also helps establish the dimensions or shape of the product and helps preserve the density of the portion. This can be particularly important if the portion is formed without a cover. The portion can be formed without a cover due to the relatively low humidity in the meat streams, because the viscosity of the streams or doughs is rigid enough to form the portion without the help of a cover. In addition, a relatively low temperature helps the portion retain its shape or
20 settings
Although the extrusion horn 50 can be used to make a portion that has a rectangular cross-section such that the resulting slice is a band or rectangular configuration, the extrusion horn can be configured to form any number of figures. For example, the extrusion horn can be configured to produce portions and slices with a circular or round and square cross section, among others. In addition to producing slices, the processes described herein can also be used to produce ends or pieces, such as a product similar to bacon bites. For example, the portion of bacon formed
30 can be chopped to create bacon bites in addition to slices.
Another exemplary extrusion horn 150 is illustrated in FIG. 10. The extrusion horn 150 functions similarly to the extrusion horn 50, but is placed in a manner that allows numerous extrusion horns 150 to be placed in a saving manner
35 of space, as shown in FIG. eleven.

FIG. 12 illustrates a quality that can be placed inside the second portion
70. In one configuration, the edges are placed near an inlet or intake side of the second portion 70, which is slightly downstream or approximates the portion of the extrusion horn 150, where the 5 are initially combined currents The edges 92 can take a variety of configurations to facilitate the placement of the current components in a wavy or non-linear manner, similar to that found in a bacon of natural or whole muscle bacon. In one configuration, the edges 92 have two points that join together in a corner or vertex. In such a configuration, the edges 92 may have a diamond or drop shape
10 at one end and straight and / or parallel extensions extending therefrom. The meat stream can advance over and / or around the edges towards the outlet end of the extrusion horn 50. The edges 92 create a break in the flow of the streams to give the variations of the final product, as found in the Sliced bacon bacon.
fifteen
To create additional variations in product slices, a sinusoidal pumping operation can be used. This pumping operation varies the flow rates of the currents as they are pumped to and through the extrusion horn. For example, if four ducts are used to form a marbled portion, typically six six pumps are used in the operation, two that primarily supply, feed
or turn on the pumps in such a way that each of the components, first and second, has a main supply pump and four measuring pumps, such that each of the four ducts has a measuring pump associated therewith. The four measuring pumps can be adjusted to provide a
25 sinusoid pumping operation that creates variations in the final product.
To retain the total fat / protein ratio within the slice, the total flow of the first and second currents remains constant. The difference or variation is found or created between the two ducts of the first or second stream of meat. In an illustrative example, one of the ducts of the first stream is increased by a certain amount and the other of the ducts of the first stream is decreased by a corresponding amount and one of the ducts of the second stream is increased by a certain amount and the other of the conduits of the second current decreases by a corresponding amount. As the flow rate of one of the ducts gradually increases or decreases, the other associated ducts adjust according to the above. The operation continues in a sinusoid manner in order to ensure

that as one of the ducts changes, the other ducts for the same component will be adjusted to retain the desired total fat / protein profile of the portion and slice of meat. In addition, many pumps operate in a cylindrical manner and sinusoid pumping can be capitalized on such a cyclic pump to create variations in
5 the product.
After the marbled portion has been formed from the first and second meat streams, the marbled pork portion is thermally processed 415. In an illustrative embodiment, thermal processing 415 is a stepped process 10 that has a variety of different temperatures. In an illustrative process, the product temperature does not exceed approximately 135 ° F. The thermal processing step 415 does not cook the marbled portion or completely denature the proteins therein, however, it is significant enough to provide a degree of binding between the proteins in the marbled portion, which
15 helps retain the shape of the subsequently formed slices.
Process 400 may also include cooling 417 of the marbled portion after heat processing 415 and sliced 419 of the marbled portion into bacon analog slices of bacon 10. The slicing equipment used in slicing operation 419 can be any of a number of commercially available slicers, such as a Weber or Anco slicer, although the slicer itself or the blades present therein can be modified to produce the desired slice. In one configuration, a slice is approximately 9 inches long, approximately 1.25 inches (31.75 mm) tall and has a thickness
25 from about 0.0625 inches (1.5875 mm) to about 0.25 inches (6.35 mm). In an illustrative embodiment, the slices have a thickness of less than about 0.125 inches (3,175 mm).
The marbled portion, after slicing, will produce a slice of analogue of
30 bacon of bacon 10, similar to the one described above. In addition, slices 10 retain their slice integrity, even when the slices are formed from two separate components. This occurs by having a natural connection, such as through skeletal muscle, between the proteins in the meat components, by having the occurrence of a degree of protein extraction during mixing 405, 411 of the
35 streams of meat, first and second, with the respective mixtures, first and second, and having the occurrence of a degree of protein denaturation during the stage of

415 thermal processing. These various elements are balanced so that, although the slices 10 retain their integrity, the slices also have a flavor and texture profile similar to that of the conventional bacon slice of bacon. In addition, proper slice integrity can be observed when one of the 5 slices is removed from a cut distribution of multiple slices. A slice 10 with good slice integrity will be able to separate from an adjacent slice while retaining most of its constituent parts. More particularly, although a bite of particle separation can be observed (such as by separation of a few fat particles), an excessive occurrence does not occur
10 particle separation. In one configuration, bacon analog bacon slices retain more than 95% of their mass during separation and, in some configurations, retain more than 99% of their mass.
Another illustrative process 600 is shown in FIG. 14. Process 600 includes the
15 601 proportion of a first stream of meat having a cut of pork fat with approximately 42% lean pork muscle and approximately 58% fat and chopped or ground 603 of the cut of pork fat. The pork fat cut is then mixed 605 with a first cure mixture. Process 600 includes the proportion 607 of a second stream of meat that has a lean cut of ham
20 with approximately 85% or more lean pork muscle and a cut of pork fat, such as pig-42. In one approach, the pork fat cut of the second meat stream comprises only 15% of the second meat stream, such that 85% of the meat stream comprises the lean ham cut. In step 609 of process 600, the lean ham cut of the second meat stream is ground or
25 chop with a second plate that has approximately 0.5 inch (12.7 mm) plate openings and the pork fat cut of the second meat stream is ground or minced with a third plate that has third plate openings approximately 0.125 inches (3,175 mm). The lean ham cut of the second meat stream and the pork fat cut of the second meat stream are
30 then mix 611 with the second cure mixture.
As noted above, mixing times may be less than about 15 minutes, about 12 minutes or less, or between about 5 to about 10 minutes. In one approach, the first meat stream and the first cure mixture are mixed for approximately 10 minutes and the components of the second meat stream and the second mixture of

Cure mix for about 5 minutes to about 10 minutes. Process 600, like process 400, includes pumping 613 of the meat streams together and thermally processing 615 of the marbling portion, combined. Similar to process 400, process 600 may also include cooling
5 617 of the marbled and sliced portion 619 to produce bacon analog slices.
In an illustrative configuration, pumping 613 may include the operation of a first pump that advances the first meat stream faster than a second pump 10 that advances the second meat current. In one approach, the first and second streams of meat are combined at a ratio of first stream of meat relative to second stream of meat from about 35:65 to about 65:35, by weight. In one embodiment, the proportion of the first meat stream with respect to the second meat stream is approximately 60 to 40, and in still another mode, the proportion of the first meat stream with respect to the second meat stream is approximately 55 to 45. In other approaches, meat streams are combined at a ratio of between about 25:75 to about
75:25 and, in an exemplary configuration, the combined proportion of meat streams, first to second, is approximately 70 to 30.
Although the integrity of the slice could be improved with an emulsified meat, the bacon analog bacon products described herein do not rely on emulsified meat to achieve slice integrity and may be substantially free of emulsified meat, which helps provide to the analogue of
25 bacon a taste and texture more similar to conventional bacon bacon when cooked. In addition, both the first stream of meat and the second stream of meat have a significant definition of visible particle, which results from the generally thicker materials used to form the bacon analog slice of bacon. Without emulsified meat, the bacon analog slice is capable of
30 detach or separate from other slices in a cut distribution, without loss of slice integrity. In addition, the proportion and meat compositions described herein provide good fat release when cooked, but ensure that excess fat is not melted before cooking and ensures that the slices retain their formed nature.
35
Although a reconstructed bacon analog product, as described herein,

it can be produced without emulsified meat, in an alternative configuration, the second component can be a stream of emulsified fat, contrary to a milled component. In another alternative configuration, a bacon analog product can be produced, rebuilt, by grinding or chopping the meat components until
5 a piece size between approximately 0.0625 inches (1.5875 mm) to approximately 0.75 inches (19.05 mm).
A wide variety of modifications, alterations and combinations can be made with respect to the modalities described above without departing from the scope of the invention. 10 Such modifications, alterations and combinations must be considered within the scope of the inventive concept. For example, as noted above, the processes described herein could be used to produce a bacon analog reconstructed with species other than pork, such as, for example, beef, chicken, turkey, duck, goose, oyster, lobster, goat , bison or elk, among others. In addition, these species
15 may be mixed together in a bacon analog that includes one or more of the species described herein.

权利要求:
Claims (23)
[1]
1. An analog bacon product characterized in that it comprises: a first
component that includes a cut of pork fat that has approximately 42% of
ϱ lean pork muscle and approximately 58% fat; a second component
which includes a lean cut that has approximately 85% or more of lean muscle of
pork; where the first component has a first piece of meat size between
approximately 0.125 inches (3.175 mm) up to approximately 0.5 inches
(12.7 mm) and the second component has a second meat piece size of
ϭϬ between approximately 0.125 inches (3.175 mm) to approximately 0.5
inches (12.7 mm); and where a proportion of the first component with respect to
second component in the bacon analog product is among
about 35:65 to about 65:35 and where the product
It comprises a plurality of slices, each of which has an appearance
ϭϱ similar to that of a slice of bacon.
[2]
2. The bacon analog product according to claim 1, characterized
because a total percentage of raw fat from the bacon analog product is of
about 28% to about 48%.
ϮϬ
[3]
3. The bacon analog product according to any of the claims
precedents, characterized in that the second component comprises at least one of:
an extra cut ham that includes at least one of the internal pig muscles,
external pig muscles, pig knuckle muscles and light paddle muscles
Ϯϱ pork or a chopped ham that has approximately 95% lean muscle.
[4]
4. The bacon analog product according to any of the claims
precedents, characterized in that the bacon analog product is free of at
minus one of alginate binders and emulsified meat.
ϯϬ
[5]
5. The bacon analog product according to any of the claims
precedents, characterized in that the bacon analog product comprises
approximately 90 to 95% pork fat cut and lean cut and
approximately 5 to 10% of added ingredients.
ϯϱ

[6]
The bacon analog product according to any of the preceding claims, characterized in that the second component further comprises a portion of pork fat cut.
ϱ 7. The bacon analog product according to claim 6, characterizedbecause approximately 85% of the second component comprises the lean cut andapproximately 15% of the second component comprises cutting pork fat.
[8]
8. A bacon analog product, characterized in that it comprises: a first
ϭϬ component that includes a cut of pork fat that has approximately 42% lean pork muscle and approximately 58% fat; a second component that includes a lean ham cut that has 85% or more lean pork muscle; wherein the first component has a first piece of meat size from about 0.125 inches (3.175 mm) to about 0.25 inches
ϭϱ (6.35 mm) and the second component has a second piece of meat size between about 0.125 (3,175 mm) inches to about 0.5 inches (12.7 mm); and wherein the ratio of the first component to the second component in the bacon analog product is between about 35:65 to about 65:35 and the components, first and
ϮϬ second, they are placed in a marbled, irregular portion.
[9]
9. The bacon analog product according to claim 8, characterized in that the marbled portion is configured to be sliced into bacon analog slices and placed in a cut configuration.
Ϯϱ
[10]
10. The bacon analog product according to claim 8 and 9, characterized in that the second component further comprises a portion of pork fat cut, and wherein approximately 85% of the second component comprises the lean ham cut and approximately 15 % of the second component
ϯϬ includes cutting pork fat.
[11]
11. A process characterized in that it comprises: proportion of a first meat stream comprising a cut of pork fat with approximately 42% lean pork muscle and approximately 58% fat; chopped pork fat cut
ϯϱ with a first plate having plate openings of approximately 0.25 inches (6.35 mm); mixing the pork fat cut with a first healing mixture;

proportion of a second meat stream comprising a lean cut that has approximately 85% or more lean pork muscle; chopped the lean cut with a second plate that has second plate openings between approximately 0.125 inches (3.175 mm) and approximately 0.5 inches (12.7 mm); mix of
ϱ lean cut with a second healing mixture; and pumping currents togetherof meat, first and second, to create a marbled portion.
[12]
12. The process according to claim 11, characterized in that it comprises
also thermally processing the marbled portion in a stepped process.
[13]
13. The process according to any of claims 12, characterized in that it further comprises cooling the marbled portion after thermal processing.
ϭϱ
[14]
14. The process according to any of claims 11 to 13, characterized in that it further comprises slicing the marbled portion to produce bacon analog slices.
ϮϬ 15. The process according to any one of claims 11 to 14, characterized in that the combined pumping of the first and second streams of meat initially combines the first and second streams of meat at a proportion of first stream of meat with respect to the second stream of meat from about 35:65 to about 65:35.
Ϯϱ
[16]
16. The process according to any of claims 11 to 15, characterized in that the pumping of the first and second meat streams further comprises the advancement of the first and second meat streams through an extrusion horn in order to combine the streams of meat, first and second, in
ϯϬ the marbled portion.
[17]
17. The process according to claim 11 to 16, characterized in that the second meat stream further comprises a portion of pork fat cut and wherein approximately 85% of the second meat stream comprises the cut
ϯϱ lean and approximately 15% of the second meat stream comprises cutting pork fat.

[18]
18. The process according to claim 17, characterized in that it further comprises the cutting of the lean cut of the second meat stream with a second plate having second plate openings of 0.5 inches (12.7 mm) and the mincing of the
ϱ cut pork fat from the second meat stream with a third plate that has third plate openings of 0.125 inches (3,175 mm).
[19]
19. A process characterized in that it comprises: proportion of a first meat component comprising a meat with approximately 20% to approximately ϭϬ 42% lean meat and approximately 58% to approximately 80% fat; chopped the first meat component with a first plate having first plate openings of about 0.125 (3.175 mm) to about 0.25 inches (6.35 mm); mixing the first meat component with a first healing mixture; proportion of a second meat component that has a lean content ϭϱ with about 72% to about 90% lean meat and about 10% to about 28% fat; chopped the lean content with a second plate having second plate openings from about 0.125 inches (3.175 mm) to about 0.5 inches (12.7 mm); and where the meat streams, first and second, are combined in
ϮϬ set at a ratio of first meat stream to second meat stream from about 25:75 to about 75:25.
[20]
20. The process according to claim 19, characterized in that the pumping of the first and second streams of meat occurs at a proportion of the first
Ϯϱ meat stream with respect to the second meat stream of about 70 to 30, such that a first pump that advances the first meat stream operates faster than a second pump that advances the second meat stream.
ϯϬ
16 14 16
FIG. L
FIG. 2
PROVIDE A SECOND MEAT CURRENT THAT HAS A LEFT HAM CUT WITH A SECOND PLATE THAT HAS SECOND PLATE OPENINGS OF APPROXIMATELY 0.5 INCHES
+
MOLTURING OR CHOOSING THE HAM CUTTING OF HAM WITH A SECOND PLATE THAT HAS SECOND OPENED PLATE OPENINGS OF APPROXIMATELY 0.5 INCHES
[-]
-.......
[-]
-.......
405 -.......
407 -.......
[409 ]
409 ...........
+
[411 ]
411 ...........
MIX THE HAM CUTTING OF HAM WITH A SECOND HEALING MIX
+
PUMPING THE MEAT CURRENTS, FIRST AND SECOND, TO END
413 '- ..,.
CREATE A MARMOLATED PORTION
+
THERMAL PROCESSING THE MARMOLEATED PORTION IN A PROCESS415 ...........
STAGING THAT DOES NOT EXCEED A PRODUCT TEMPERATURE OF APPROXIMATELY 135 ° F
______________________________________t______________________________________
..,
ro
I
417 ~ REFRIGERATE THE MARMOLATED PORTION AFTER THE THERMAL PROCESSING I I
i i
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~
i I
419 ~ SLICE OF THE MARMOLEATED PORTION TO PRODUCE SLICES OF BACON I
i i i i
~ ------------------------------------------------- ---------------------------- ~
FIG. 5
PROVIDE A FIRST MEAT CURRENT THAT HAS A PIG FAT CUT WITH APPROXIMATELY 42% MORE PORK MUSCLE AND APPROXIMATELY 58% FAT
+CRUSH OR PICK THE PIG FAT COURT WITH A FIRST PLATE THAT HAS APPROXIMATELY 0.25 INCH PLATE OPENINGS
+
MIX THE PIG FAT CUT WITH A FIRST CURING MIX
+
j
60
o o o O
114 O
~
[--------you-
____ <-f-180
or 114 112
¡_.;, - ___ ~ ::: _____ ___ __J O
16 ~ -. C ----- ~ ----- J
O O O o
FrG.8
70 or o
o r ----- · - · L _----- J
\ - ~ --- ¡- ~ ---- ~ -...... \
---_.----- :::::: -_._ --- _.......----: = .__.__._._._._- - ~
or
o o 100
FrG.9
150 ---- ..
FIG. 10
·
you
.......
¡: .¡: ..,
ororor
FIG. 13
PROVIDE A FIRST MEAT CURRENT THAT HAS A FAT CUT
601 --....
OF PIG WITH APPROXIMATELY 42% OF MORE MUSCLE OF PIG AND APPROXIMATELY 58% OF FAT
+
CRUSH OR PICK THE PIG FAT COURT OF THE FIRST CURRENT OF
~
MEAT WITH A FIRST PLATE THAT HAS FIRST PLATE OPENINGS OF APPROXIMATELY 0.25 INCHES.
+
MIX THE PIG FAT COURT OF THE FIRST MEAT CURRENT WITH
605 -......
A FIRST HEALING MIX.
+
PROVIDE A SECOND MEAT CURRENT THAT HAS A LEAST CUT
~
OF HAM WITH APPROXIMATELY 85% OR MORE THAN MORE MUSCLE OF PIG AND A
PIG FAT CUT
+
MOLTURING OR CHOOSING THE HIGH COURT OF HAM OF THE SECOND CURRENT OF
MEAT WITH A SECOND PLATE THAT HAS SECOND OPENINGS OF PLATE
[-]
- ......
APPROXIMATELY 0.5 INCHES AND MOLTURE OR PICK THE PIG FAT COURT OF THE SECOND CURRENT OF MEAT WITH A THIRD PLATE THAT HAS THIRD PLATE OPENINGS OF APPROXIMATELY 0.125 INCHES.
+
MIX THE HAM COURT OF HAM OF THE SECOND CURRENT OF MEAT AND THE
611 -......
PIG FAT COURT OF THE SECOND MEAT CURRENT WITH A
SECOND HEALING MIX
+
PUMPING THE MEAT CURRENTS, FIRST AND SECOND, TO END
613 -......
CREATE A MARMOLATED PORTION
+
THERMAL PROCESSING THE MARMOLEATED PORTION IN A PROCESS
STAGING THAT DOES NOT EXCEED A PRODUCT TEMPERATURE OF APPROXIMATELY 135 ° F
615 -......
______________________________________i______________________________________
..,
ro
I
I
617 -J REFRIGERATE THE MARMOLATED PORTION AFTER THE THERMAL PROCESSING I
I I
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ * ~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
619 -J SLICES OF THE MARMOLEATED PORTION TO PRODUCE SLICES OF BACON!
I I I I
~ ------------------------------------------------- ---------------------------- ~
FIG. 14

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US20170354165A1|2017-12-14|

CN107404900A|2017-11-28|

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CN103190633B|2013-04-02|2014-04-16|名佑（福建）食品有限公司|Pork and beef combined bacon and production method thereof|US10912309B1|2017-02-17|2021-02-09|Tyson Foods, Inc.|Method for processing bacon pieces|

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法律状态:
2019-09-26| FC2A| Grant refused|Effective date: 20190920 |

优先权:

申请号 | 申请日 | 专利标题

US201462089539P| true| 2014-12-09|2014-12-09|

US62/089,539|2014-12-09|

PCT/US2015/064434|WO2016094371A1|2014-12-09|2015-12-08|Bacon products and methods of making same|

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