Method of increasing the organoleptic acceptability of shank meat
US4500559A · kind A · utility
3Cited by
5References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 14, 1983 |
| Grant date | Feb 19, 1985 |
| Priority date | — |
| Expiry date | Oct 14, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/428
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.