Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1976-05-28
1978-08-15
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426272, 426315, 426641, A23L 131
Patent
active
041073371
ABSTRACT:
A simulated bacon is made of two separate components, one a mixture of various pork and bacon components and added ingredients having appearance, flavor and texture properties somewhat like the lean meat in bacon, and the other being a mixture of high-fat pork items and added ingredients having appearance, flavor and texture properties somewhat like the fat in bacon. The two components are fed together into molds, the fat-like component serving as a binder for the meat-like component. Then follows cooking, smoking, tempering and cooling. The end product appears and tastes somewhat like bacon and can be sliced and packaged like bacon.
REFERENCES:
patent: 1976165 (1934-10-01), Frank
patent: 2478520 (1949-08-01), Baur
patent: 3642496 (1972-02-01), Gibson
patent: 3740235 (1973-10-01), Weiner
patent: 3890451 (1975-06-01), Keszler
patent: 3911154 (1975-10-01), Weatherspoon
Komarik et al., "Food Products Formulary" vol. 1, The Avi Publ. Co., Inc. 1974, pp. 68-71.
Western Dairy Products Division of Chelsea Industries, Inc.
Yoncoskie Robert A.
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