Method for browning precooked, whole muscle meat products

Details Method for browning precooked, whole muscle meat products Method for browning precooked, whole muscle meat products

1998-05-11

1999-09-14

Cano, Milton

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Including subsequent specified treatment of coating

426103, 426237, 426241, 426250, 426262, 426268, 426270, 426293, 426302, 426315, 426641, 426643, 426644, 426645, 426647, 426652, A23L 1025, A23B 4044

Patent

active

059520272

ABSTRACT:
A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

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