| 摘要 |
The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.
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