Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1980-05-16
1981-11-10
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
426332, 426335, 426641, 426652, A23B 400
Patent
active
042998522
ABSTRACT:
A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.
REFERENCES:
patent: 3099566 (1963-07-01), Flesch et al.
patent: 3255022 (1966-06-01), Hinkley et al.
patent: 3595679 (1971-07-01), Schoch et al.
patent: 3851077 (1974-11-01), Stemmler et al.
patent: 3899600 (1975-08-01), Sweet
Ivey et al., Journal of Food Protection, vol. 41, No. 8, pp. 621-625, 8-1978.
Fujita Yatsuka
Inamine Shigeo
Kanayama Tatsuo
Matsuda Toshio
Tomiyasu Kunihiko
Corbin Arthur L.
Kabushiki Kaishaveno Seiyakuoyo Kenkyojo
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