Title: Method for preventing discoloration of meat products
Application Number: 85100801 Application Date: 1985.04.01
Publication Number: 1007524 Publication Date: 1987.01.24
Approval Pub. Date: Granted Pub. Date: 1992.02.26
International Classifi-cation: A23B4/027,A23B4/12,A23L1/31
Applicant(s) Name: Takeda Chemical Industries, Ltd. Address:
Inventor(s) Name: Katsuhiko Nishimori
Attorney & Agent: LUO CAIXI LI LUOYING
Abstract:
     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.
Time: 12
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