Dehydrated meat product protected against oxidation
AssigneeNestec S.A.
InventorEldon C. Lee
Life of this patent
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Abstract
Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.
Claims17
A process for inhibiting oxidation of cooked, dehydrated meat comprising incorporating compositions into meat which comprise a combination of (i) ascorbic acid in a form selected from a group of ascorbic acid forms consisting of L-ascorbic acid and D-isoascorbic acid, food acceptable salts thereof and combinations thereof, and (ii) a Maillard meat flavor reaction product prepared from reactants comprising at least one reducing sugar and at least one sulfur-containing amino acid, cooking the meat having the compositions incorporated therein and then dehydrating the cooked meat for obtaining a dehydrated meat.
A process for inhibiting oxidation of cooked, dehydrated meat comprising cooking meat, incorporating compositions into the cooked meat which comprise a combination of (i) ascorbic acid in a form selected from a group of ascorbic acid forms consisting of L-ascorbic acid and D-sioascorbic acid, food acceptable salts thereof and combinations thereof, and (ii) a Maillard meat flavor reaction product prepared from reactants comprising at least one reducing sugar and at least one sulfur-containing amino acid, and then dehydrating the cooked meat having the compositions incorporated therein for obtaining a dehydrated meat.
Dependencies are inferred from the claim text.