Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1978-12-07
1980-09-02
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426284, 426315, 426646, 426105, A22C 1100
Patent
active
042206685
ABSTRACT:
The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at least 20% of the acidity is in the form of lactic acid while the remainder is selected of edible organic acids and thereafter cooking and/or smoking the treated sausage meat.
REFERENCES:
patent: 2994085 (1961-07-01), Teich et al.
patent: 3620766 (1971-11-01), Wallace
Olson Dennis G.
Wistreich Hugo E.
B. Heller & Company
Yoncoskie Robert A.
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