Method of making stable emulsified meat products

Details Method of making stable emulsified meat products Method of making stable emulsified meat products

1982-05-28

1984-10-23

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

426326, 426332, 426646, 426652, A23B 400

Patent

active

044788592

ABSTRACT:
An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold by storing the product in an acidic pickle.

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Abstract: 41st Annual Meeting of Institute of Food Technologists, Jun. 7-10, 1981, Fox et al.

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