Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1979-03-23
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
426266, 426332, 426532, 426646, A23B 412
Patent
active
042799350
ABSTRACT:
An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of the generally encountered pathogenic and non-pathogenic organisms in such meats, admixing a given amount of at least one acidulating material to such meats and forming sausages from such acidulated meats so that a pH of less than about 5.7 is attained within said sausages, thermally treating the sausages under time-temperature conditions sufficient to attain an average internal temperature within each sausage of at least about 58.degree. C. and subjecting the thermally-treated sausages to a controlled drying environment having relatively high temperatures and relatively low relative humidity for a period of time sufficient to reduce the moisture level in each of such sausages to a maximum of approximately 35%. Stable, safe sausage products are attained within about 5 to 20 days after initiation of the process.
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Komarik et al., "Sausages", Food Products Formulary, vol. 1, pp. 33-51, 1974.
Golian Joseph M.
Servbest Foods, Inc.
Yeung George C.
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