Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1986-06-23
1988-03-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426 59, 426 61, 426262, 426332, A23L 131
Patent
active
047285184
ABSTRACT:
Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.
REFERENCES:
patent: 3561977 (1971-02-01), Rothchild et al.
patent: 3814817 (1974-06-01), Everson et al.
patent: 4013797 (1977-03-01), Gryczka
patent: 4172899 (1979-10-01), Vedamuthu
patent: 4191782 (1980-03-01), Vedamuthu
patent: 4303679 (1981-12-01), Raccach
patent: 4304868 (1981-12-01), Gryczka et al.
patent: 4407828 (1983-10-01), Raccach
patent: 4452895 (1984-06-01), Gonzalez
patent: 4477471 (1984-10-01), Gonzalez
patent: 4508738 (1985-04-01), Gonzalez
Reddy et al., Journal of Food Science 35, 787-791, (1970).
Gonzalez Carlos F.
Matrozza Mark A.
Pratt Kelly B.
Cintins Marianne M.
Jones Raymond N.
McLeod Ian C.
Microlife Technics, Inc.
LandOfFree
Method for developing a red color in cured meat does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for developing a red color in cured meat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for developing a red color in cured meat will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-996783