PROCESS FOR TREATING MEAT BY-PRODUCTS AND PRODUCT

摘要

A process for treatment of meat by-products which improves the color and texture thereof comprises heating the meat by-products in slurry form to a temperature of from about 150.degree.F. (65.degree.C.) to about 200.degree.F. (95.degree.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 within the range of about 2 to 4. After the acid is allowed to react with the meat by-products, hydrogen peroxide may preferably be added to the slurry to further lighten the color of the meat by-products and of any meat contained in the slurry.