Patent ID: 8623479
Filing Date: 2014-01-07
Classification: A23B,A23L,B32B,Y10T

Abstract:
1. A method of promoting a desirable color on the surface of a myoglobin-containing fresh meat product comprising the steps of: supplying a container comprising a polymeric film having an oxygen barrier layer and a food contact layer; wherein the food contact layer comprises a myoglobin blooming agent selected from the group consisting of nitrosodisulfonates, transition metal/nitroso complexes, organic nitrates, organic nitrites, organic nitro compounds, organic nitroso compounds, O-nitrosylated compounds, S-nitrosylated compounds, nonoate compounds, furoxans, oxatriazole-5 imines, sydnonimines, oximes, nitrogen heterocycles; wherein the myoglobin blooming agent is in a concentration of 0.900 mg/in providing a myoglobin-containing fresh meat product having a water content of at least 5 weight %; and contacting the myoglobin-containing fresh meat product with the food contact layer to produce a desirable color on the surface of the myoglobin-containing fresh meat product and prevent undesirable extension of the color into the body of the meat product.