Mixture for reddening meat products
AssigneeKarl Muller GmbH & Co.
InventorsUdo Gehring, Helmut Pohnl
Life of this patent
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Abstract
The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for use in food products, as well as between 10 and 2000 g, in relation to fresh weight, of a vegetable product with a nature nitrate content of between 100 and 500 mg/kg.
Claims14
A process to redden meat products, comprising the steps of adding to a seasoned but nitrite-free meat or sausage preparation, a nitrate-reducing microorganism of the genus Staphylococcus, Micrococcus, Halomonas or Paracoccus that can be safely used in foodstuff, in a quantity of 1×108 to 5×1010 cells per kg, in combination with a vegetable product having a natural nitrate content of 100 to 5,000 mg/kg, and a quantity of 10 to 2,000 g/kg of vegetable product based on its fresh weight, wherein the meat product is ripened or rests for 6 to 72 hours.
A meat product obtained by adding a nitrate-reducing microorganism of the genus Staphylococcus, Micrococcus, Halomonas or Paracoccus that can be safely used in foodstuff to a seasoned meat or sausage preparation that has been made nitrite free, in a quantity of 1×108 to 5×1010 cells per kg of meat or sausage preparation, in combination with a vegetable product having a natural nitrate content of 100 to 5,000 mg/kg, in a quantity of 10 to 2,000 g/kg of meat or sausage mass, based on the fresh weight of the vegetable product.
Dependencies are inferred from the claim text.