Cured meat product and process for preparing the same

Details Cured meat product and process for preparing the same Cured meat product and process for preparing the same

1979-09-10

1981-07-07

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426332, 426641, 426646, 426652, A23B 402, A23B 414

Patent

active

042775086

ABSTRACT:
A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.

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American Hoechst Product Data Sheet No. 5118, "Sorbiace Pak", pp. 3, 9-1970.
Tompkin et al., "Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Chlostridium perfringens, and Chlorstridium botulinum in Cooked, Uncured Sausage", Applied Microbiology, vol. 28, No. 2, 8-1974, pp. 262-264.

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