Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
US7476407B2 · kind B2 · utility
0Cited by
26References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 20, 2006 |
| Grant date | Jan 13, 2009 |
| Priority date | — |
| Expiry date | Jul 24, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/428
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.