Method of increasing the organoleptic acceptability of shank mea

Details Method of increasing the organoleptic acceptability of shank mea Method of increasing the organoleptic acceptability of shank mea

1983-10-14

1985-02-19

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Animal derived material is an ingredient other than extract...

426281, 426641, 426652, A23L 131

Patent

active

045005591

ABSTRACT:
The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.

REFERENCES:
patent: 2503282 (1950-04-01), Lynne
patent: 3037870 (1962-06-01), Schleich et al.
patent: 3258344 (1966-06-01), Shank et al.
patent: 3645753 (1972-02-01), Gasser
patent: 3875313 (1975-04-01), Brotsky

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