Title:
METHOD FOR IMPROVING COLOR TONE OF MEAT PRODUCT
Document Type and Number:
Japanese Patent JP2005095037
Kind Code:
A
Abstract:
To provide a method for improving a color tone of a meat product through different approach from that of a conventional method.
The method for improving a color tone of a meat product comprises a process of oxidizing meat pigment in a meat product, preferably comprises a process of aging the meat product where the meat pigment is oxidized. It is preferable that the aging process is performed in an anaerobic condition. The meat pigment contains hemoglobin as well as myoglobin.
Inventors:
WAKAMATSU JUNICHI
IKEDA YUKI
OKUI JUN
NISHIMURA TAKANORI
HATTORI AKIHITO
IKEDA YUKI
OKUI JUN
NISHIMURA TAKANORI
HATTORI AKIHITO
Application Number:
JP2003331268A
Publication Date:
April 14, 2005
Filing Date:
September 24, 2003
Export Citation:
Assignee:
WAKAMATSU JUNICHI
International Classes:
A23L13/00; (IPC1-7): A23L1/31
Attorney, Agent or Firm:
Seiji Sugiyama
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