Title: Process for preparing cooked meat products having reduced shrinkage after refrigeration

Abstract: A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30° F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70°-110° F. to form externally cooled meat which is refrigerated and then recovered.

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Inventors: Rose, Peter W. (R.R. 3 Covered Bridge Rd., South Barrington, IL, 60010)

Application Number: 06/245636
Filing Date: 1981-03-19
Publication_date: 1982-08-10
Assignee: Rose, Peter W.

Primary Class(es): 426/247 426/641, 426/524, 426/244, 426/652, 426/264, 205/689,
Other Classes: A23B4/015; A23B4/02; A23B4/08; A23B4/00; A23B4/06; A23L3/32; A23B4/02
US Patent Ref:

0267684	November, 1882	Fowler	426/246
0657258	September, 1900	Washburn	426/246
0705367	July, 1902	Lincoln	426/246
0760173	May, 1904	Ball	426/246
0930772	August, 1909	Lincoln	426/246
1044201	November, 1912	Lincoln	426/237

Other Refs:
Primary Examiner: Corbin, Arthur L.
Assistant Examiner:
Attorney: Dressler, Goldsmith, Shore, Sutker & Milnamow, Ltd.

Parent Case Data: CROSS-REFERENCE TO RELATED APPLICATIONS

This is a continuation