Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1986-09-05
1988-11-29
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426265, 426335, 426641, 426644, 426646, A23B 400
Patent
active
047880708
ABSTRACT:
Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
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Code of Federal Regulations 21, 113.3(e) and 114.3(b).
Brotsky Eugene
Everson Charles W.
Swartz William E.
Callahan Celine T.
Czaja Donald E.
Juettner Paul J.
Stauffer Chemical Company Division of Rhone-Poulenc, Inc.
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