COMPOSITION FOR MAINTAINING OR IMPROVING THE QUALITY OF PROCESSED MEAT

The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis:* between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof;* between 0.05 and 5% w/w acid equ...

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Bibliographische Detailangaben
Hauptverfasser:	VAN DIJK, Lonneke, KUMAR, Saurabh, KARLEEN, Saffiera, MCCOY, Garrett Douglas, YI, Liya, HILHORST, Gerrit Anthon Rene
Format:	Patent
Sprache:	eng ; fre ; 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:	The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis:* between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof;* between 0.05 and 5% w/w acid equivalent of nitrite;* between 0.5 and 5% w/w acid equivalent of ascorbate; and* between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof;wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of "label friendly" ingredients, with a more attractive consumer perception.The invention also relates to a method for the preparation of the aforementioned meat treatment composition.