Preparation of sliced dried beef product

Details Preparation of sliced dried beef product Preparation of sliced dried beef product

1975-08-07

1977-10-11

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426105, 426284, 426332, 426456, A22C 1102

Patent

active

040536491

ABSTRACT:
A process for preparing sliced dried beef in which beef is ground into chunks which are mixed with a curing ingredient, stuffed into fibrous casings and cured. The casings containing cured meat are subjected to a drying procedure in which the casings are immersed in hot brine for a period of time during which moisture content is reduced. The meat having reduced moisture content is chilled, sliced and packaged.

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patent: 2135334 (1938-11-01), Guthrie et al.
patent: 2224397 (1940-12-01), Kohvarik
patent: 2803547 (1957-08-01), Glabe
patent: 3032421 (1962-05-01), Buchholz
patent: 3188214 (1965-06-01), Harper
patent: 3634127 (1972-01-01), Vogel et al.
patent: 3663233 (1972-05-01), Keszler
patent: 3679434 (1972-07-01), Bard et al.
patent: 3890451 (1973-04-01), Keszler
patent: 3914444 (1975-10-01), Svacik

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