FR1414111A - Composition and method for improving the color of meat and sausage products - Google Patents
Composition and method for improving the color of meat and sausage productsInfo
- Publication number
- FR1414111A FR1414111A FR989458A FR989458A FR1414111A FR 1414111 A FR1414111 A FR 1414111A FR 989458 A FR989458 A FR 989458A FR 989458 A FR989458 A FR 989458A FR 1414111 A FR1414111 A FR 1414111A
- Authority
- FR
- France
- Prior art keywords
- meat
- color
- improving
- composition
- sausage products
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR989458A FR1414111A (en) | 1963-09-26 | 1964-09-25 | Composition and method for improving the color of meat and sausage products |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US31162363A | 1963-09-26 | 1963-09-26 | |
FR989458A FR1414111A (en) | 1963-09-26 | 1964-09-25 | Composition and method for improving the color of meat and sausage products |
Publications (1)
Publication Number | Publication Date |
---|---|
FR1414111A true FR1414111A (en) | 1965-10-15 |
Family
ID=26210193
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR989458A Expired FR1414111A (en) | 1963-09-26 | 1964-09-25 | Composition and method for improving the color of meat and sausage products |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR1414111A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2464652A1 (en) * | 1979-09-07 | 1981-03-20 | Ueno Seiyaku Oyo Kenkyujo Kk | PROCESS FOR MANUFACTURING HAM AND BACON BY TREATMENT USING SORBIC ACID AND NITRITE |
-
1964
- 1964-09-25 FR FR989458A patent/FR1414111A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2464652A1 (en) * | 1979-09-07 | 1981-03-20 | Ueno Seiyaku Oyo Kenkyujo Kk | PROCESS FOR MANUFACTURING HAM AND BACON BY TREATMENT USING SORBIC ACID AND NITRITE |
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