Process for preparing meat products having reduced shrinkage
US4343821A · kind A · utility
Inventor
Key dates
| Filing date | Aug 28, 1980 |
| Grant date | Aug 10, 1982 |
| Priority date | — |
| Expiry date | Aug 28, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/285
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.