Process for treating meat by-products and product

Details Process for treating meat by-products and product Process for treating meat by-products and product

A - Human Necessities

23

K

99/33

A23K 1/10 (2006.01) A23K 1/18 (2006.01)

Patent

CA 1123259

ABSTRACT A process for treatment of meat by-products which im- proves the color and texture thereof comprises heating the meat by-products in slurry form to a temperature of from about 150°F. (65°C.) to about 200°F. (95°C.), then adding an acid selected from the group consisting of phosphoric acid, phosphorous acid and edible organic acids in an amount effective to obtain a pH in the meat by-product slurry with- in the range of about 2 to 4. After the acid is allowed to react with the meat by-products, hydrogen peroxide may pre- ferably be added to the slurry to further lighten the color of the meat by-products and of any meat contained in the slurry. - 1 -

311928

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