Method for improving color stability of meat products

• Main Authors: WANG WENYA, ZHENG LEI, CHEN CONGGUI, MA FEI, NIU XIANGLI, YIN JIFAN, LIU RUMING, CHEN JING
• Format: Patent
• Language: Chinese; English
• Published: 08.05.2018
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for improving the color stability of meat products. The method is characterized in that a transferrin water solution is sprayed and uniformly smeared on the surfaces of fresh meat blocks, transferrin powder is added to fresh chopped meat or fresh minced meat and mixed uniformly, the treated meat is allowed to stand for 30-50min, the treated meat is directly storedor processed into finished products after addition of auxiliary materials, thus end products with color stability is formed, and the color stably appears a bright red flesh color and can maintain 10 days or longer. The method for improving the color stability of meat products has the advantages of effective reduction or elimination of health risk brought about by a traditional meat product color stabilization method and prolongation of the shelf life; and the method is safe and healthy, has authenticity in change of color of the meat products, can put an end to a behavior of cheating consumersby a dyeing method, has r