Method and composition for preventing discoloration of meat prod

Details Method and composition for preventing discoloration of meat prod Method and composition for preventing discoloration of meat prod

1984-12-31

1986-05-20

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, 426652, A23B 412, A23B 414, A23L 1272

Patent

active

045900795

ABSTRACT:
Discoloration of meat products can be prevented by incorporating ascorbic acids, cystine and/or cysteine, and aspartic acid, and optionally a starch hydrolyzate with a dextrose equivalent of 5 to 30 into meat products.

REFERENCES:
patent: 2634211 (1953-04-01), Komarik

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