Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1989-03-13
1990-01-16
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, 426649, 426652, A23B 402
Patent
active
048942499
ABSTRACT:
A method for curing primal cuts of meats to provide a substantially sodium-free meat product including the steps of forming a curing composition comprising ammonium chloride, ammonium phosphate, and potassium phosphate in the ratio by weight of 10:4:2.75, for maintaining the curing composition at a pH in a range from 6.3 to 7.0, and injecting or mixing said curing composition into said primal cuts of meats in a range from 22% to 26% by weight of the weight of the primal cuts of meat being treated.
Specific curing compositions are also provided for use with the method of the present invention.
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patent: 2806793 (1957-09-01), Kemps
patent: 2966416 (1960-12-01), Kossoy et al.
patent: 3028246 (1962-04-01), Oliver et al.
patent: 3447932 (1969-06-01), Olson et al.
patent: 3860732 (1975-01-01), Eisenstadt
Corbin Arthur L.
Liberty Provisions, Inc.
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