MEAT CANNING COMPOSITION

FIELD: food-processing industry. ^ SUBSTANCE: composition includes sodium benzoate, lactic or 8-10% hydrochloric acid and sodium chloride, with components being used in predetermined ratio. Composition may be used for prolonged cold-free storage and deactivation of raw meat material upon structural...

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Bibliographische Detailangaben
Hauptverfasser:	GRIGANOVA N.V, IGNATKIN V.I, RUBCHENKOV P.N, ZAKHAROVA L.L, POZDNJAKOV N.I
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry. ^ SUBSTANCE: composition includes sodium benzoate, lactic or 8-10% hydrochloric acid and sodium chloride, with components being used in predetermined ratio. Composition may be used for prolonged cold-free storage and deactivation of raw meat material upon structural contamination thereof with radioactive nuclides of cesium and strontium resulted from technogenic emergencies. ^ EFFECT: enhanced deactivating activity and increased time for storage of base product upon salting under cold-free conditions. ^ 15 ex