Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1994-12-01
1996-02-06
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
426265, 426281, 426641, 426646, A23L 1314, A23L 1318
Patent
active
054894433
ABSTRACT:
Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.
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Knipe, et al., "Effects of Stress-Susceptibility of Hogs and Procesing Treatments on the Quality of Pork Products" Proc. Int. Congress of Meat and Sci. Tech. vol. 2, p. 662, 1990.
Enfalt, et al. "Technological Meat Quality and the Frequency of the RN-Gene in Purebred Swedish Hampshire and Yorkshire Pigs," Proc. 40th Int. Congress Meat Sci and Tech., Aug. 1994.
Mandava, et al., Abstract Printed for Proceedings of 40th Int. Congress of Meat Sci. and Tech."Increasing the Functionality and Use of Pale, Soft and Exudative (PSE) Pork in Canadian-Style Bacon Production" Jun. 1994.
Mandava, et al., Increasing the Funtionality and Use of Pale, Soft and Exudative (PSE) Pork in Canadian-Style Bacon Production, Proc. 40th Int. Congress Meat Sci. and Tech., Aug. 1994.
Knipe C. Lynn
Mandava Rao
Corbin Arthur L.
Iowa State University & Research Foundation, Inc.
Nestec S.A.
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