Stabilizing cured meat color with encapsulated iron salts

Details Stabilizing cured meat color with encapsulated iron salts Stabilizing cured meat color with encapsulated iron salts

1995-01-12

1996-11-12

Kepplinger, Esther

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426264, 426324, 426332, 426575, 426577, A23B 402

Patent

active

055737994

ABSTRACT:
The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.

REFERENCES:
patent: 3780192 (1973-12-01), Danner
patent: 4018907 (1977-04-01), Scarpellino
patent: 4018934 (1977-04-01), Parliment
patent: 4279936 (1981-07-01), Jones et al.
patent: 4559234 (1985-12-01), Rubin et al.
patent: 4781934 (1988-11-01), Shimp et al.
patent: 5230915 (1993-07-01), Shahidi et al.
patent: 5345069 (1994-09-01), Grindrod

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