Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jordan T Gogov, Ivan N KalojanovfiledCriticalJordan T Gogov
Priority to BG102499UpriorityCriticalpatent/BG586Y1/en
Publication of BG102499UpublicationCriticalpatent/BG102499U/en
Publication of BG586Y1publicationCriticalpatent/BG586Y1/en
The minced meat is used basically as a main product in thegroup of meat semifinished products. The finished product hasexcellent consumer qualities and has longer shelf-life. It has thefollowing composition, in %: beef and/or veal from 25 to 35,cangaroo meat from 35 to 40, fat from 28 to 38 or pork semi-fatand fat meat from 30 to 35, and optionally it includes thefollowing additives in %: table salt from 1.25-1.5, soya-beanprotein from 2.5 zo 3, ascorbic acid and/or sodium ascorbate 0.10,and 0.08 sodium citrate.1 claim\!
Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+ E on meat display-color stability