Patent ID: 11944110
Assignee: PURAC BIOCHEM, B.V.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method of treating meat to reduce moisture loss incurred during cooking, refrigerating, freezing, thawing and/or storing of raw meat, the method comprising injecting into or treating onto the surface of the raw meat an aqueous slurry composition having a pH in the range of 4-5 and comprising:
(a) 2-5 wt. % of one or more acetic acid salts;
(b) 1-5 wt. % of a citrus flour having a water holding capacity of at least 3 g water/gram and comprising shear-disrupted parenchymal citrus fruit cell wall material; and
(c) water,
wherein the ratio of acetic acid salt to citrus flour is within the range of 3/1-1.5/1 and wherein the acetic acid salt(s) and citrus flour make up at least 80% of the dry solids present in the slurry.