Method for browning precooked, whole muscle meat products
US5952027A · kind A · utility
11Cited by
18References
36Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | May 11, 1998 |
| Grant date | Sep 14, 1999 |
| Priority date | — |
| Expiry date | May 11, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.