Inhibition of warmed-over flavor and preserving of uncured meat

Details Inhibition of warmed-over flavor and preserving of uncured meat Inhibition of warmed-over flavor and preserving of uncured meat

1988-06-16

1989-10-03

Paden, Carolyn

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Animal meat derived component

426129, 426140, 426332, 426641, A23B 414

Patent

active

048715565

ABSTRACT:
When uncured meat is stored, even for a relatively short time after cooking, it develops what is commonly referred to as warmed-over flavor (WOF). The present invention is drawn to, inhibiting WOF, and preserving (e.g. extending the shelf life of), uncured meat containing materials i.e. UMCM (for example, uncured meat per se or materials (e.g. foods) which include uncured meat) by combining said UMCM with an additive composition selected from the group consisting of, desferoxamine mesylate (also referred to as Desferal.RTM. mesylate or desferrioxamine), or N-carboxymethyl-chitosan.

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Lynch et al. Am. J. Clin. Nutr. 41(1) 1985 (Abstract only).
Gerrard 1969 Sausage and Small Goods Production, Leonard Hill Books, London, pp. 31-35, 65-69, 77-79, CA 80 (17) 94420p.
St. Angelo et al., Food Technology 42(6) 133-138.

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