Compositions for improving flavor and safety of marinated meat products
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United States of America Patent
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May 22, 2012
Grant Date -
Mar 15, 2007
app pub date -
Sep 6, 2006
filing date -
Sep 15, 2005
priority date (Note) -
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Abstract
A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
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