Compositions for improving flavor and safety of marinated meat products
A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired wate...
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Main Author | |
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Format | Patent |
Language | English |
Published |
28.02.2017
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Subjects | |
Online Access | Get full text |
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Summary: | A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects. |
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Bibliography: | Application Number: US201414527336 |