Preserving red color in fresh red meats

Details Preserving red color in fresh red meats Preserving red color in fresh red meats

1976-07-09

1977-11-01

Bernstein, Hiram H.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

428311, 264 41, 264210R, 264DIG8, 264DIG47, 260 25HA, 426133, 426310, 426332, 426266, 426265, A23B 414, A23L 1272

Patent

active

040566390

ABSTRACT:
The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.

REFERENCES:
patent: 2684282 (1954-07-01), Wormell
patent: 3839516 (1974-10-01), Williams
patent: 3920785 (1975-11-01), Orvin
patent: 3950473 (1976-04-01), Iwahori

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