Method of improving drip loss in fresh beef, pork, and poultry

Details Method of improving drip loss in fresh beef, pork, and poultry Method of improving drip loss in fresh beef, pork, and poultry

2005-03-22

2005-03-22

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

C426S332000, C426S641000

Reexamination Certificate

active

06869632

ABSTRACT:
A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass or parts thereof is disclosed.

REFERENCES:
patent: 4543260 (1985-09-01), Brotsky
patent: 0209268 (1987-01-01), None

Affiliated with

Also associated with

Rating

Method of improving drip loss in fresh beef, pork, and poultry 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 of improving drip loss in fresh beef, pork, and poultry, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of improving drip loss in fresh beef, pork, and poultry will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-3440810