Method for improving taste and stability of sausage

Details Method for improving taste and stability of sausage Method for improving taste and stability of sausage

1977-06-15

1981-04-21

Warden, Robert J.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Preserving

426332, 426646, 426652, A23B 412

Patent

active

042633290

ABSTRACT:
The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight alone or in combination with other edible acids up to a total acidity of 20% by weight.

REFERENCES:
patent: 3620766 (1971-11-01), Wallace
patent: 3694234 (1972-09-01), Jones et al.

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