Meat processing

Details Meat processing Meat processing

A - Human Necessities

23

B

A23B 4/16 (2006.01) A23L 1/31 (2006.01)

Patent

CA 2614155

The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

La présente invention concerne l'utilisation de monoxyde de carbone comme adjuvant pour la transformation, destinée à améliorer la dégradation de la couleur rouge des morceaux gras de boeuf résultant de parages pendant que ces morceaux sont traités thermiquement pour produire de la viande de boeuf finement texturée. De la viande bovine finement texturée, parfois appelée viande bovine maigre, est produite par parage. La viande bovine finement texturée peut être exposée à un degré élevé de monoxyde de carbone avant, pendant ou après avoir été chauffée pour en améliorer la couleur finale.

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