Method for improving the quality of meat-containing foods

Abstract

Abstract MEAT-CONTAINING FOODS SUCH AS FRESH CUT MEAT, SAUSAGE, ETC. ARE GIVEN IMPROVED QUALITIES OF MOISTURE RETENTION, COLOR RETENTION, TEXTURE AND TASTE BY CONTACTING THE ANIMAL MEAT CONTENT WITH MONOBASIC AMINO ACIDS AND/OR SALTS THEREOF, E.G., HISTIDINE, CYSTEINE, GLYCINE, LYSINE, OR PROTEIN HYDROLYSIS PRODUCTS CONTAINING SUCH AMINO ACIDS, IN THE FORM OF DISSOLVED OR FINELY DIVIDED SOLID COMPOSITIONS THEREOF HAVING A PH BETWEEN 6 AND 12 AND AN ACID BUFFERING CAPACITY IN AQUEOUS SOLUTION. THE AMINO ACID SUBSTANCE MAY BE MIXED WITH NON-TOXIC ALKALINE OR ACIDIC MATERIAL GIVING IT THE REQUIRED PH VALUE, AND/OR WITH MEAT CURING SALTS OR COMPOUNDS WHICH SEQUESTER CALCIUM IONS. SOLUTIONS OF THE COMPOSITIONS ARE INJECTED OR SOAKED INTO CUT MEAT; POWDERS OF THEM ARE RUBBED ON CUT MEAT SURFACES OR MIXED INTO SAUSAGE STUFFINGS.

Inventors

• 👤 Petrus Adam Inklaar

Bibliographic Details