Process for improving the texture of meat with whey proteins

Details Process for improving the texture of meat with whey proteins Process for improving the texture of meat with whey proteins

1992-05-18

1993-08-03

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426641, A23L 1314, A23L 1318

Patent

active

052327230

ABSTRACT:
The texture of meat is improved by incorporating a marinade containing denatured whey proteins into raw meat, said whey proteins being present in an amount of from 0.5% to 2.5% by weight based on the weight of the raw meat.

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patent: 5039538 (1991-08-01), Tamaki et al.
patent: 5039539 (1991-08-01), Tamaki et al.

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