| 发明名称 |
OXYGEN SCAVENGING STABILIZES COLOR IN MEATS IN LOW OXYGEN |
| 摘要 |
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork. In particular, the compositions and methods reduce light-induced discoloration. |
| 申请公布号 |
US2016174584(A1) |
申请公布日期 |
2016.06.23 |
| 申请号 |
US201514962682 |
申请日期 |
2015.12.08 |
| 申请人 |
Wisconsin Alumni Research Foundation |
发明人 |
RICHARDS Mark;TATIYABORWORNTHAM Nantawat;BAK Kathrine H. |
| 分类号 |
A23B4/22;C12N9/08;C12N9/04;B65D81/26;B65D81/28 |
主分类号 |
A23B4/22 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A method of preventing discoloration of a meat product comprising placing a cured meat product in container having a low oxygen environment, wherein said low oxygen environment further comprises a buffered solution comprising at least one oxygen-scavenging enzyme and at least 1% by weight of glucose, and wherein said buffered solution does not come into physical contact with said cured meat product. |
| 地址 |
Madison WI US |
