Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1988-02-01
1989-02-21
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
426281, 426641, 426646, A23B 400
Patent
active
048063738
ABSTRACT:
A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing composition comprising apple juice, grape juice, pear juice, cherry juice, strawberry juice, pineapply juice, and/or peach juice, and (b) curing said meat for an effective period of time to provide a desired cured meat product. In another embodiment of the invention, the process involves the steps of (a) preparing a mixture comprising at least one meat and at least one fruit juice selected from the group consisting of apple juice, pear juice, strawberry juice, pineapple juice, grape juice, and/or peach juice, (b) comminuting said mixture, and (c) curing said mixture for an effective period of time to provide a desired cured meat product acceptable to USDA standards.
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Stumpf Robert E.
Stumpf Robert W.
Corbin Arthur L.
Fitch Rebecca
Stumpf Robert W.
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