GB1415134A - Preserving red colour in meats - Google Patents

Preserving red colour in meats

Info

Publication number
GB1415134A
GB1415134A GB1523174A GB1523174A GB1415134A GB 1415134 A GB1415134 A GB 1415134A GB 1523174 A GB1523174 A GB 1523174A GB 1523174 A GB1523174 A GB 1523174A GB 1415134 A GB1415134 A GB 1415134A
Authority
GB
Grant status
Application
Patent type
Prior art keywords
meat
pyrone
gamma
colour
hydroxy
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB1523174A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Armour and Co
Original Assignee
Armour and Co
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

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes

Abstract

1415134 Preserving the red colour in meat ARMOUR & CO 5 April 1974 [23 April 1973 20 June 1973] 15231/74 Heading A2D The red colour in fresh raw uncured meat is preserved by incorporating into the meat 0.01 to 0.50% by weight of 3-hydroxy-2- methyl-gamma-pyrone, 3-hydroxy- 2 -ethylgamma pyrone or 5-hydroxy-2-methyl-gammapyrone. The meat may be comminuted and mixed with the gamma-pyrone. Alternatively, the gamma-pyrone may be applied in the form of an aqueous solution to the surface of the meat. The treatment of beef, sausage meat, pork and pork sausage is exemplified.
GB1523174A 1973-04-23 1974-04-05 Preserving red colour in meats Expired GB1415134A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US35331573 true 1973-04-23 1973-04-23
US3857981A US3857981A (en) 1973-06-20 1973-06-20 Preserving red color in red meats

Publications (1)

Publication Number Publication Date
GB1415134A true true GB1415134A (en) 1975-11-26

Family

ID=26997888

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1523174A Expired GB1415134A (en) 1973-04-23 1974-04-05 Preserving red colour in meats

Country Status (5)

Country Link
JP (1) JPS5012258A (en)
CA (1) CA1023610A (en)
DE (1) DE2416402A1 (en)
FR (1) FR2226115B1 (en)
GB (1) GB1415134A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0713332Y2 (en) * 1987-09-30 1995-03-29 シャープ株式会社 γ correction circuit

Also Published As

Publication number Publication date Type
DE2416402A1 (en) 1974-11-07 application
CA1023610A1 (en) grant
FR2226115B1 (en) 1978-01-20 grant
CA1023610A (en) 1978-01-03 grant
FR2226115A1 (en) 1974-11-15 application
JPS5012258A (en) 1975-02-07 application

Similar Documents

Publication Publication Date Title
Gómez-Estaca et al. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus)
US3620767A (en) Bonito processing
Wasson et al. Effects of additives of proteolytic and functional properties of arrowtooth flounder surimi
US4960599A (en) Cold particle suspension and injection process for meat
US2147261A (en) Producing stable color in meats
GB1474629A (en) Proteinaceous food product and method of manufacture therefor
Sutton et al. Effects of sodium lactate and sodium phosphate on the physical and sensory characteristics of pumped pork loins
US2963376A (en) Process of treating comminuted meat products
Ojagh et al. Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
US3216826A (en) Method of processing a solid meat mass
JPS6423878A (en) Agent for preventing denaturation of paste food
CALDWELL et al. EFFECT OF ADDITION OF ANTIOXIDANTS TO FROZEN GROUND BEEF a
US2739899A (en) Curing of meat
Judge et al. Effect of prerigor processing on the oxidative rancidity of ground light and dark porcine muscles
Satterlee et al. Utilization of beef and pork skin hydrolyzates as a binder or extender in sausage emulsions
GB1484663A (en) Treatment of smoking material
JPH02255060A (en) Production of ground meat, ground fish meat and ground meat product and fish paste product
GB696617A (en) Improvements in or relating to the treatment of meat and edible products containing meat
Urbain Radiation pasteurization of fresh meats and poultry
US2942986A (en) Process for treating fresh meats
US3804962A (en) Meat treating method
Sørheim et al. Use of carbon monoxide in retail meat packaging
GB947688A (en) Improvements in or relating to preserving foodstuffs
US3515561A (en) Method of preparing a chopped meat composition
Dunn et al. The Nutritive Value of Canned Foods1: I. Amino Acid Content of Fish and Meat Products

Legal Events

Date Code Title Description
PS Patent sealed