Preserving red color in fresh red meats
AssigneePresto Products, Incorporated
InventorEckhard C. A. Schwarz
Life of this patent
Estimating the term…
Abstract
The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.
Claims17
A process for treating fresh red meat to preserve the red color of the meat comprising the step of introducing into the meat a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof, in an amount sufficient to stabilize the red color of the meat.
A sheet of material selected from the group consisting of an open-celled, microporous, thermoplastic, polymeric film having an internal surface area of at least 0.5 m.sup.2 /g and a porous meat interleaf paper containing from about 0.25 to about 10 weight % of a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof.
A method for making a meat interleaf material comprising the steps of
- admixing a fibrillatable, film-forming resinous polymeric composition and a meat color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate, and mixtures thereof, the amount of said color preservative being within the range of about 0.25 to about 10 weight %, based on the weight of said polymeric composition;
- extruding the resultant admixture into a thin film;
- and
- fibrillating the extruded film to form an open-celled, microporous structure wherein from about 5 to about 70% of the total volume is voids.
Dependencies are inferred from the claim text.