Improving colour-stability of fresh meat - by injecting live animal with ascorbic acid or ascorbate before slaughter

摘要

Colour-stability of meat is improved by introducing ascorbic acid, or a salt thereof, into vascular system of living animal, in concns. of 0.15-1.5 (0.25-1.25g)/kg living wt. keeping animal alive for sufficient time, pref. 1-60 mins. to allow distribution of the ascorbic acid or ascorbate within muscular tissue; and then slaughtering the animal under bacteriologically unexceptionable i.e. clean, conditions. Method is used partic. for beef, esp. prodn. of fresh pre-packed meats, partic. fillet and loin-steak. Attractive bright red colour of fresh meat, caused by oxymyoglobin formation, is maintained without causing health-risks; ascorbic acid and ascorbate are edible. The ascorbic acid or ascorbate, esp. Na ascorbate, is administered in a parenterally non-toxic diluent, esp. a salt soln.