Method for rapidly developing a red color in meat using streptoc

Details Method for rapidly developing a red color in meat using streptoc Method for rapidly developing a red color in meat using streptoc

1987-05-15

1989-07-11

Cintins, Marianne

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

048470970

ABSTRACT:
A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster lactic acid producing bacteria lowers the pH to below about 4.9. The result is a fermented meat with an appealing red color which rapidly develops during processing.

REFERENCES:
patent: 3814817 (1974-06-01), Everson et al.
patent: 4013797 (1977-03-01), Gryczka
patent: 4147807 (1979-04-01), Gryczka et al.
patent: 4304868 (1981-12-01), Gryczka et al.
patent: 4477471 (1984-10-01), Gonzalez
patent: 4728518 (1988-03-01), Gonzalez et al.
Reddy, et al., J. Food Science 35: 781-791 (1970).

Affiliated with

Also associated with

Rating

Method for rapidly developing a red color in meat using streptoc 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 rapidly developing a red color in meat using streptoc, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for rapidly developing a red color in meat using streptoc will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-436305