Preparation of partially dehydrated meat products

Details Preparation of partially dehydrated meat products Preparation of partially dehydrated meat products

1979-01-19

1981-05-05

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

426315, 426473, 426641, A23B 402, A23L 131

Patent

active

042659183

ABSTRACT:
A partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution and then to vacuum dehydration conditions to partially, but not totally, reduce the moisture content without substantially affecting the other food components.

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patent: 3914444 (1975-10-01), Svacik
patent: 3961568 (1976-06-01), Jeppson
patent: 3961569 (1976-06-01), Kenyon et al.
Meat Industry, 11-1977, pp. 20, 21 & 73.

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