Process for improving the color stability of fresh meat

Details Process for improving the color stability of fresh meat Process for improving the color stability of fresh meat

1974-09-03

1977-04-05

Monacell, A.

Food or edible material: processes, compositions, and products

Treatment of live animal

426265, 426332, 426641, A23L 131

Patent

active

040162923

ABSTRACT:
The invention relates to a process for improving the color stability of fresh meat by parenterally administering a massive dose of an ascorbate to the animal, allowing distribution of the ascorbate through the vascular system of the animal and then slaughtering the animal.

REFERENCES:
patent: 2942982 (1960-06-01), Wtcehshall et al.
patent: 3042529 (1962-07-01), Radouco-Thomas
patent: 3597236 (1971-08-01), Hopkins et al.

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