Method to improve the water-holding capacity, color, and...

Details Method to improve the water-holding capacity, color, and... Method to improve the water-holding capacity, color, and...

A - Human Necessities

23

B

A23B 4/027 (2006.01) A23B 4/28 (2006.01) A23L 1/314 (2006.01) A23L 1/318 (2006.01) A23L 3/358 (2006.01)

Patent

CA 2257147

A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.

L'invention concerne un procédé améliorant la couleur, la capacité de rétention en eau et les propriétés organoleptiques du boeuf, du porc, de l'agneau, du veau et de la volaille, qui consiste à administrer par injection ou perfusion une solution de bicarbonate de sodium aux carcasses ainsi traitées.

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