Methods for reducing meat discoloration
OwnerRobert D. Krossinventor
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Abstract
The invention provides methods comprising applying an aqueous solution comprising a reducing agent to meat disinfected with an oxidizing germicide, wherein application of the aqueous solution to the meat reduces meat discoloration caused by the oxidizing germicide.
Claims15
A method comprising applying an aqueous solution comprising a reducing agent to meat disinfected with an oxidizing germicide, wherein application of the aqueous solution to the meat reduces meat discoloration caused by the oxidizing germicide.
A method comprising reducing discoloration of meat treated with an oxidizing germicide by contacting the meat, at a time period of between about five seconds to about one hour after germicide application, with an aqueous solution comprising a reducing agent.
Dependencies are inferred from the claim text.