Cured meat product and process for preparing the same
US4277508A · kind A · utility
0Cited by
18References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 10, 1979 |
| Grant date | Jul 7, 1981 |
| Priority date | — |
| Expiry date | Sep 10, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/023
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.