Patent ID: 7476410
Filing Date: 2009-01-13
Classification: A23L

Abstract:
1. A method for retaining interior and exterior color, flavor, and texture of a meat product in a food composition, comprising: adding a salt mix to a raw comminuted meat composition to form a tacky meat composition; mixing a carotenoid stabilizing composition with the tacky meat composition to form a meat precursor; processing the meat precursor thermally to form a processed meat precursor; and adding the processed meat precursor to a food product, wherein the carotenoid stabilizing composition interacts with at least one of fat, protein, and myoglobin of the tacky meat composition to form a complex that after thermal processing and upon protein denaturation, allows at least one of the interior and exterior color, the flavor, and the texture of the meat product to be retained for at least the shelf-life of the food product.