Method for browning precooked, whole muscle meat products
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United States of America Patent
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Sep 14, 1999
Grant Date -
N/A
app pub date -
May 11, 1998
filing date -
May 11, 1998
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.
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