Maltol treated canned meat process

Details Maltol treated canned meat process Maltol treated canned meat process

1979-09-24

1981-07-21

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426281, 426332, 426652, A23B 402, A23L 1272, A23L 131, A23L 3310

Patent

active

042799368

ABSTRACT:
A method is provided for preserving the pink meat color in canned, cooked "red" meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more of the various stages of the curing, cooking and canning processes, and in some instances, also in connection with the addition of iron salts.

REFERENCES:
patent: 3477859 (1969-11-01), Brown et al.
patent: 3867558 (1975-02-01), Sato et al.

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