Title:
IMPROVING COLOUR STABILITY OF MEAT BY ORAL DOSING WITH ANTIOXIDANTS
Document Type and Number:
WIPO Patent Application WO2000044236
Kind Code:
B1
Abstract:
The present invention discloses a method of improving colour stability of meat by administering to an animal orally prior to slaughter an effective dose of an antioxidant. The animal may be a cow, sheep, deer, horse, ostrich, emu or any other valuable red meat product, but preferably is a ruminant. The antioxidant is preferably ascorbic acid (vitamin C) and derivatives thereof. Dosage is preferably 1-5 g/kg live body weight and occurs up to 24 hours prior to slaughter. The antioxidant may be administered by drenching, adding to feed, incorporating into a controlled release bolus, gelatin capsule or "rumenstable" coated capsule, or by adding to drinking water.
Inventors:
STEVENSON-BARRY JOANNE (NZ)
Application Number:
PCT/NZ2000/000004
Publication Date:
September 21, 2000
Filing Date:
January 27, 2000
Export Citation:
Assignee:
PASTORAL AGRIC RES INST NZ LTD (NZ)
STEVENSON BARRY JOANNE (NZ)
STEVENSON BARRY JOANNE (NZ)
International Classes:
A23B4/20; A23K1/16; A23L5/41; (IPC1-7): A23B4/20; A01N1/00; A23K1/16; A23L1/314; A61K31/375
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