Process for preparing cooked meat products having reduced shrinkage after refrigeration
US4343822A · kind A · utility
Inventor
Key dates
| Filing date | Mar 19, 1981 |
| Grant date | Aug 10, 1982 |
| Priority date | — |
| Expiry date | Mar 19, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. 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. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70.degree.-110.degree. F. to form externally cooled meat which is refrigerated and then recovered.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.