Process for the tenderization of meat cuts

Details Process for the tenderization of meat cuts Process for the tenderization of meat cuts

1986-12-16

1988-11-22

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426641, 426652, A23L 1318

Patent

active

047865156

ABSTRACT:
Xanthan gum is used for tenderizing meat cuts, preferably in combination with a curing treatment, in which the meat cut is injected or otherwise treated with an aqueous brine solution to which the Xanthan gum has been added.

REFERENCES:
patent: 3147122 (1964-09-01), Williams
patent: 3207608 (1965-09-01), Brown et al.
patent: 3266909 (1966-08-01), Ellis
patent: 4478859 (1984-10-01), Fox

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