Meat treatment and preservation method
AssigneeRed Meat AS
InventorsErik Slinde, Bjorg Egelandsdal
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Abstract
The invention provides methods for treating uncooked meat to improve the colour stability and/or for reducing the onset of rancidity. The methods comprise contacting the uncooked meat with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components. Also provided are methods for packaging uncooked meat products under a modified atmosphere, especially under a low-oxygen atmosphere, wherein the meat products are treated with a composition comprising succinate and one or more of glutamate, malate, citrate, isocitrate, aconitate and pyruvate as active components.
Claims23
A method of packaging a food product comprising uncooked meat, the method comprising contacting said product or the uncooked meat to be used therein with a composition comprising as active components:
- (i) succinate and glutamate and/or malate;
- or (ii) glutamate, malate and, optionally, citrate;
- and packaging said product.
A composition comprising succinate and glutamate and/or malate as active components, wherein succinate is present in an amount of from 25-95% by weight of active components.
A composition comprising glutamate, malate and, optionally, citrate as active components, wherein malate is present in an amount of from 5-25% by weight of active components.
Dependencies are inferred from the claim text.