Process for preparing a powdered cooked cured-meat pigment

Details Process for preparing a powdered cooked cured-meat pigment Process for preparing a powdered cooked cured-meat pigment

1991-08-09

1993-07-27

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Involving ionizing radiation, e.g., beta rays, x-rays, gamma...

426265, 426302, 426310, 426540, 426647, 426652, A23L 127, A23L 1314

Patent

active

052309150

ABSTRACT:
The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.

REFERENCES:
patent: 3073700 (1963-01-01), Ziegler
patent: 4143168 (1979-03-01), Bernotavicz
patent: 4293576 (1981-10-01), Sentance
patent: 4559234 (1985-12-01), Rubin et al.

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