Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1978-05-25
1979-06-05
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426264, 426281, 426641, 426643, 426644, A23L 127, A23B 402, A23B 414, A23L 131
Patent
active
RE0300233
ABSTRACT:
Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt [tolerance] tolerant protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.
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Hawley Robert L.
Tuley William B.
Alvo Steve
Bashore S. Leon
Hill Virgil B.
Ralston Purina Company
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