Method of improving the water-holding capacity, color, and organ

Details Method of improving the water-holding capacity, color, and organ Method of improving the water-holding capacity, color, and organ

1997-06-05

2000-02-01

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426332, 426641, A23L 1318

Patent

active

06020012&

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 is disclosed.

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