Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1976-07-09
1977-11-01
Bernstein, Hiram H.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
428311, 264 41, 264210R, 264DIG8, 264DIG47, 260 25HA, 426133, 426310, 426332, 426266, 426265, A23B 414, A23L 1272
Patent
active
040566390
ABSTRACT:
The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.
REFERENCES:
patent: 2684282 (1954-07-01), Wormell
patent: 3839516 (1974-10-01), Williams
patent: 3920785 (1975-11-01), Orvin
patent: 3950473 (1976-04-01), Iwahori
Bernstein Hiram H.
House, Jr. Joseph P.
Presto Products Incorporated
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