Treatment of meat to reduce gray coloration during heat treatment comprises treating the meat with a plant-derived nitrite-containing liquid

摘要

Treatment of meat comprising myoglobin- and/or hemoglobin-containing tissue to reduce gray coloration during heat treatment comprises treating the meat with a liquid prepared from a nitrate-containing plant material by converting nitrate to nitrite so that the nitrate/nitrite ratio is less than 9/1. An Independent claim is also included for meat treated by the above process.