Mixes and processes for preparing meat products

Details Mixes and processes for preparing meat products Mixes and processes for preparing meat products

1976-01-12

1978-01-31

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426646, 426652, 426656, 426657, 426802, A23L 131

Patent

active

040716350

ABSTRACT:
Dry mixes for use with ground meat and water to provide products in the nature of lunchmeat specialities. The dry mix compositions include starch or a starch source material, a two component protein ingredient, a meat curing agent, an alkaline phosphate salt and sodium chloride. Processes for preparing products from the dry mixes.

REFERENCES:
patent: 3840679 (1974-10-01), Liepa et al.
patent: 3873740 (1975-03-01), Terrell
patent: 3900576 (1975-08-01), Schulz
patent: 3911157 (1975-10-01), Bates et al.
patent: 3943263 (1976-03-01), Sato et al.
patent: 3952111 (1976-04-01), Desrosier

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