Process for producing a low sodium meat product

Details Process for producing a low sodium meat product Process for producing a low sodium meat product

1994-02-02

1996-07-09

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, 426407, 426412, 426641, 426646, A23L 1314, A23L 1317

Patent

active

055342795

ABSTRACT:
The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium citrate, calcium lactate, potassium chloride, lactose, saccharose, potassium phosphate, ascorbic acid, and sodium nitrite. The injected brine composition produces a meat product which is low in sodium, is notably richer in potassium and calcium and in which the meat produced maintains the characteristic flavor and aroma of meat products high in sodium content.

REFERENCES:
patent: 2596067 (1952-05-01), Brissey
patent: 2629311 (1953-02-01), Graves
patent: 2910369 (1959-10-01), Klein
patent: 3006767 (1961-10-01), Huckabee
patent: 3347679 (1967-10-01), Nordin
patent: 3679434 (1972-07-01), Bard et al.
patent: 3775134 (1973-11-01), Michels et al.
patent: 4038426 (1977-07-01), Jespersen et al.
patent: 4313963 (1982-02-01), Greenspan
patent: 4547379 (1985-10-01), Moller et al.

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