Formulations and methods for color preservation of fresh meat

Abstract

Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon present in a ratio (w/w) to preserve the color of the meat product while still inhibiting outgrowth of spoilage microorganisms. Methods of using the N mixtures to prepare and preserve fresh meat products, and fresh ground meat products containing the mixtures are also provided.

Dependencies are inferred from the claim text.