JPS56148233A - Coloring and storage of meat or food containing the same - Google Patents

Coloring and storage of meat or food containing the same

Info

Publication number
JPS56148233A
JPS56148233A JP5139480A JP5139480A JPS56148233A JP S56148233 A JPS56148233 A JP S56148233A JP 5139480 A JP5139480 A JP 5139480A JP 5139480 A JP5139480 A JP 5139480A JP S56148233 A JPS56148233 A JP S56148233A
Authority
JP
Japan
Prior art keywords
meat
lactobacillus
streptococcus
coloring
same
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.)
Granted
Application number
JP5139480A
Other languages
Japanese (ja)
Other versions
JPS6210136B2 (en
Inventor
Tsuneo Wakayama
Kotaro Yamagishi
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.)
Kongo Co Ltd
Original Assignee
Kongo Co Ltd
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 Kongo Co Ltd filed Critical Kongo Co Ltd
Priority to JP5139480A priority Critical patent/JPS56148233A/en
Publication of JPS56148233A publication Critical patent/JPS56148233A/en
Publication of JPS6210136B2 publication Critical patent/JPS6210136B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms

Abstract

PURPOSE:A halotolerant lactic bacterium and a pH controller are added to a raw material for meat products to improve the coloring and storability of the food products containing meat. CONSTITUTION:A halotolerant lactic bacterium such as a Lactobacillus, e.g., Lactobacillus acidophilus, Lactobacillus plantorum, Lactobacillus bulgaricus or Lactobacillus delbrueckii or a Streptococcus such as Streptococcus lactis, Streptococcus cremoris or Streptococcus faecalis in 0.1-2wt% concentration and a pH controller in higher than 0.3% concentration are added to raw meat, heat-treated meat or food containing the same.
JP5139480A 1980-04-18 1980-04-18 Coloring and storage of meat or food containing the same Granted JPS56148233A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5139480A JPS56148233A (en) 1980-04-18 1980-04-18 Coloring and storage of meat or food containing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5139480A JPS56148233A (en) 1980-04-18 1980-04-18 Coloring and storage of meat or food containing the same

Publications (2)

Publication Number Publication Date
JPS56148233A true JPS56148233A (en) 1981-11-17
JPS6210136B2 JPS6210136B2 (en) 1987-03-04

Family

ID=12885713

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5139480A Granted JPS56148233A (en) 1980-04-18 1980-04-18 Coloring and storage of meat or food containing the same

Country Status (1)

Country Link
JP (1) JPS56148233A (en)

Also Published As

Publication number Publication date
JPS6210136B2 (en) 1987-03-04

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