Sterilization and stabilization process for meat analog products
US4539212A · kind A · utility
31Cited by
9References
10Claims
0Family size
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Key dates
| Filing date | May 7, 1984 |
| Grant date | Sep 3, 1985 |
| Priority date | — |
| Expiry date | May 7, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/63
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic acid levels between about 0.4% and about 0.75% (expressed as anhydrous citric acid); (3) high temperature, short time processing of the food products; and (4) hot-fill-and-hold packing of the product in containers.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.