Meat treatment composition and use thereof
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United States of America Patent
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Apr 2, 2024
Grant Date -
Jun 7, 2018
app pub date -
Jun 17, 2016
filing date -
Jun 17, 2015
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Abstract
This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.
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