Process for the physical discoloration of animal blood

Details Process for the physical discoloration of animal blood Process for the physical discoloration of animal blood

1979-02-21

1980-08-26

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426266, 426647, A23L 127

Patent

active

042195772

ABSTRACT:
A process for the discoloration of animal blood in which whole blood or red blood corpuscles separated from whole blood by centrifugal action is carried in a fat milieu to which milk or vegetable protein is added and mixed. The mixture is then subjected to a considerable drop in pressure resulting in a reaction in which the red blood corpuscles are covered by a protein/fat film and thereby discolored. The drop in pressure is preferably in the order of 200-300 atmospheres and may take place in a homogenizer. The mixture of blood, fat, water and protein is preferably heated to a temperature in the range of 30.degree.-70.degree. before being fed to the homogenizer.

REFERENCES:
patent: 2466710 (1949-04-01), Keil et al.
patent: 3123593 (1964-03-01), Allan et al.
patent: 4007284 (1977-02-01), Goryaev et al.

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