Method for preventing discoloration of meat products

Details Method for preventing discoloration of meat products Method for preventing discoloration of meat products

A - Human Necessities

23

B

99/91

A23B 4/12 (2006.01) A23B 4/20 (2006.01) A23L 1/314 (2006.01) A23L 1/318 (2006.01)

Patent

CA 1236332

Abstract of the Disclosure Discoloration of meat products can be prevented by incorporating ascorbic acids, cistine or/and cisteine, and aspartic acid, and a starch hydrolyzate with a dextrose equivalent of 5 to 30 in addition to said three components.

471583

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