Color enhancement and stabilization in enhanced fresh meat products

The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive.

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	EILERT SCOTT J, ENGLAND MAX, CUNDITH CURTIS J
Format:	Patent
Sprache:	eng
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive.