Agent for increasing the keeping quality of slaughtered-animal carcasses
OwnerHeinz Stemmler, Jr., Andreas Stolle +1inventors
InventorsHeinz Stemmler, Jr., Andreas Stolle, Hans G. Liebich
Life of this patent
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Abstract
The invention concerns an agent for enhancing the keeping quality of bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties, a process for the use thereof, and bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties which are preserved according to the process.
Claims20
An agent for preserving bodies of slaughtered animals comprising an aqueous solution of
- (a) from 0.1 to 5.0% by weight of a stock composition of active ingredients which comprises at least one sugar, at least one phosphate and at least one compound selected from the group consisting of ascorbic acid, isoascorbic acid, inorganic salts of ascorbic acid, inorganic salts of isoascorbic acid, citric acid, sorbic acid, and mixtures thereof;
- and
- (b) from 0.1 to 5.0% by weight of an activator consisting essentially of lactic acid, wherein the weight percents of the composition and the lactic acid are each relative to the total amount of aqueous solution.
A method for enhancing the keeping quality of a body part of a slaughtered animal comprising the step of post-mortally applying an agent to the body part, wherein the agent comprises an aqueous solution of
- (a) from 0.1 to 5.0% by weight of a stock composition of active ingredients which comprises at least one sugar, at least one inorganic phosphate, at least one compound selected from the group consisting of ascorbic acid, isoascorbic acid, inorganic salts of ascorbic acid, inorganic salts of isoascorbic acid, citric acid, sorbic acid and mixtures thereof;
- and
- (b) from 0.1 to 5.0% by weight of an activator consisting essentially of lactic acid, wherein the weight percents of the composition and the lactic acid are each relative to the total amount of aqueous solution.
A method for enhancing the keeping quality of a hamburger patty comprising the step of applying an agent to the hamburger patty, wherein the agent comprises an aqueous solution of
- (a) from 0.1 to 5.0% by weight of a stock composition of active ingredients which comprises at least one sugar, at least one inorganic phosphate, at least one compound selected from the group consisting of ascorbic acid, isoascorbic acid, the inorganic salts of ascorbic acid the inorganic salts of isoascorbic acid, citric acid, sorbic acid and mixtures thereof;
- and
- (b) from 0.1 to 5.0% by weight of an activator consisting essentially of lactic acid, wherein the weight percents of the composition and the lactic acid are each relative to the total amount of aqueous solution.
A method for enhancing the keeping quality of a meat selected from the group consisting of minced beef, veal, pork and poultry comprising the step of applying an agent to the meat, wherein the agent comprises an aqueous solution of:
- (a) from 0.1 to 5.0% by weight of a stock composition of active ingredient which comprises as constituents, at least one sugar, at least one inorganic phosphate, at least one compound selected from the group consisting of ascorbic acid, isoasorbic acid, inorganic salts of ascorbic acid, inorganic salts of isoascorbic acid, citric acid, sorbic acid and mixtures thereof;
- and
- (b) from 0.1 to 5.0% by weight of an activator consisting essentially of lactic acid, wherein the weight percents of the composition and the lactic acid are each relative to the total amount of aqueous solution.
Dependencies are inferred from the claim text.