Research output: Patent


A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact with the heated frying surface.
Original languageEnglish
Patent numberWO2006092139
Filing date08/09/2006
Country/TerritoryInternational Bureau of the World Intellectual Property Organization (WIPO)
Publication statusPublished - 2006

Bibliographical note

International application published under the World Intellectual Property Organization (WIPO)


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