Process for preserving the freshness of fresh meat using acetyla

Details Process for preserving the freshness of fresh meat using acetyla Process for preserving the freshness of fresh meat using acetyla

1977-09-19

1979-01-30

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Preserving

426641, 426 92, A23B 410

Patent

active

041373340

ABSTRACT:
A method of prolonging the freshness of fresh meat by immersion of the meat in a mixture of glycerides containing a completely acetylated mixture of 35 to 75 weight percent fatty acid monoglyceride, 5 to 50 weight percent fatty acid diglyceride and 5 to 30 weight percent fatty acid triglyceride, the fatty acids having 12 to 22 carbon atoms and consisting of 70 to 100 mole percent unsaturated fatty acids at a temperature of from 1.degree. to 16.degree. C.

REFERENCES:
patent: 3406081 (1968-10-01), Bauer et al.
patent: 3667970 (1972-06-01), Scheide
patent: 3851077 (1974-11-01), Stemmler et al.

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