Process for curing meat with fruit juice

Details Process for curing meat with fruit juice Process for curing meat with fruit juice

1988-02-01

1989-02-21

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

426281, 426641, 426646, A23B 400

Patent

active

048063738

ABSTRACT:
A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing composition comprising apple juice, grape juice, pear juice, cherry juice, strawberry juice, pineapply juice, and/or peach juice, and (b) curing said meat for an effective period of time to provide a desired cured meat product. In another embodiment of the invention, the process involves the steps of (a) preparing a mixture comprising at least one meat and at least one fruit juice selected from the group consisting of apple juice, pear juice, strawberry juice, pineapple juice, grape juice, and/or peach juice, (b) comminuting said mixture, and (c) curing said mixture for an effective period of time to provide a desired cured meat product acceptable to USDA standards.

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patent: 4254152 (1981-03-01), Janovtchik
patent: 4384009 (1983-05-01), Lewis et al.
patent: 4476112 (1984-10-01), Auersano

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