Method of making a cured cherry-containing meat product

Details Method of making a cured cherry-containing meat product Method of making a cured cherry-containing meat product

1996-08-01

1997-07-29

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426641, A23L 1314, A23L 1317

Patent

active

056520077

ABSTRACT:
A meat product containing one or more forms of uncooked cherries is shown. The meat product can be a comminuted meat mixture in which ground or chopped cherries are included in the mixture. Alternatively, cherry juice, or a slurry of cherry juice and cherry tissue, could be mixed with the meat to create a comminuted meat mixture according to the invention. In another aspect, uncooked cherry products could be used in preparing a meat product for curing. The meat products produced according to the invention have the benefits of enhanced lipid oxidation resistance, enhanced flavor, better natural color retention, and a reduction of undesirable elements, such as fat or sodium.

REFERENCES:
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patent: 3652296 (1972-03-01), Wilkerson, Jr. et al.
patent: 4504515 (1985-03-01), Hohenester et al.
patent: 4752495 (1988-06-01), Smith
patent: 4806373 (1989-02-01), Stumpf et al.
"Luau Links Among New Product Ideas Offered for Today's Consumer", Food Engineering, Oct. 1986, p. 31.
"Development of Low Fat Beef Patties with Added Dietary Fibers", Webb Technical Group, Inc., Nov. 1990.

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