Method for preparing sausage meats

Details Method for preparing sausage meats Method for preparing sausage meats

1978-12-07

1980-09-02

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426284, 426315, 426646, 426105, A22C 1100

Patent

active

042206685

ABSTRACT:
The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at least 20% of the acidity is in the form of lactic acid while the remainder is selected of edible organic acids and thereafter cooking and/or smoking the treated sausage meat.

REFERENCES:
patent: 2994085 (1961-07-01), Teich et al.
patent: 3620766 (1971-11-01), Wallace

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