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A process for marinating or pickling a meat product which comprises treating the meat product with a marinating or pickling medium characterised in that the marination or pickling medium contains from 0.1% to 5.0% by weight of a heat stable starch based on the weight of the meat product.

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Bibliographische Detailangaben
Hauptverfasser:	HALDEN, JONAS, MATHIESEN, CARL-HENRIK, PROCTOR, MICHAEL S
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process for marinating or pickling a meat product which comprises treating the meat product with a marinating or pickling medium characterised in that the marination or pickling medium contains from 0.1% to 5.0% by weight of a heat stable starch based on the weight of the meat product.