Compositions and methods for stabilizing meat substitute products
AssigneesWisconsin Alumni Research Foundation, Iowa State University Research Foundation, Inc.
InventorsMARK P. RICHARDS, MARK HARGROVE, SOFIA ERAZO-CASTREJON, JAGANNATHAN ALAGURAJAN
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Abstract
The disclosure provides for compositions and methods for preparation of meat substitutes containing clover hemoglobin. Even when oxidized, clover hemoglobin retains a red appearance, thereby avoiding common off-color events that plague other meat substitutes, such as those made using soybean hemoglobin.
Claims24
A method of improving storage life of a meat analog comprising introducing into said meat analog a clover hemoglobin.
A meat analog containing comprising about 1 to 8 mg/g clover hemoglobin.
A method of preparing a storage stable meat analog comprising:
- (a) providing a meat analog;
- (b) adding to said meat analog a clover hemoglobin;
- and
- (c) packaging said meat analog for sale.
Dependencies are inferred from the claim text.