Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1999-07-22
2000-11-21
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426652, A23L 131
Patent
active
061499501
ABSTRACT:
The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also provides meat-tenderizing compositions, which comprise the protease in combination with nitrite and/or flavoring agents.
REFERENCES:
Nagodawithana, T. Enzymes in Food Processing, Academic Press, Inc. 3rd Ed. p. 196-197, 1993.
Mostafa, M. Egyptian J. Food Sci., 16(1/2): 27-43, (abstract only), 1988.
Ashie Isaac
Sorensen Thomas
Esq. Reza Green
Hendricks Keith D.
Novo Nordisk Biochem of North America, Inc.
Novo Norolisk A/S
Zelson Esq. Steve T.
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