Method of inhibition of warmed-over flavor in uncured meats

Details Method of inhibition of warmed-over flavor in uncured meats Method of inhibition of warmed-over flavor in uncured meats

1975-06-26

1976-06-08

Hoffman, James R.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426327, 426332, 426538, 426652, A23L 131, A23L 122, A23B 414

Patent

active

039624722

ABSTRACT:
3-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES AND 3,5-DI-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES WHEN USED AT LOW LEVELS IN UNCURED MEATS PROVIDE AN IMPROVED METHOD OF INHIBITION OF WARMED-OVER FLAVOR IN SAID MEATS.

REFERENCES:
patent: 2865962 (1958-12-01), Krimen et al.
patent: 3780192 (1973-12-01), Danner et al.
patent: 3810998 (1974-05-01), Sato et al.
patent: 3821444 (1974-06-01), Sato et al.

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