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Process for treating the surface of fresh meat

Abstract: The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish. ...

Agent: Leydig Voit & Mayer, Ltd - Chicago, IL, US
Inventor: Kurt MARGGRANDER
USPTO Applicaton #: #20070275141 - Class: 426332000 (USPTO)

Related Terms: Casein Caseins Collagen Colloid Drip Fish FISH Gelatin Lysate Weight Loss Whey Whey Protein Related Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Inhibiting Chemical Or Physical Change Of Food By Contact With A Change Inhibiting Chemical Agent Other Than An Antioxygen Agent, Animal Flesh, Citrus Fruit, Bean Or Cereal Seed Material, Animal Flesh
The Patent Description & Claims data below is from USPTO Patent Application 20070275141, Process for treating the surface of fresh meat.

Casein Caseins Collagen Colloid Drip Fish FISH Gelatin Lysate Sei Weight Loss Whey Whey Protein

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