Process for retaining moisture in meat, poultry and seafood

Details Process for retaining moisture in meat, poultry and seafood Process for retaining moisture in meat, poultry and seafood

1991-12-02

1993-10-05

Paden, Carolyn

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Sequentially applied particulate solid

426296, 426652, A23P 108

Patent

active

052503127

ABSTRACT:
A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

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Duxbury, Carrageenan Phosphate Blends Developed for Low-Sodium, Low-Fat Poultry Products, Food Processing, Jun. 1991, pp. 41-42.

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