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INHIBITION OF WARMED-OVER FLAVOR IN UNCURED COOKED MEATS
INHIBITION OF WARMED-OVER FLAVOR IN UNCURED COOKED MEATS
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机译:防止未煮熟的肉中变味
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摘要
A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked, cooled and stored at above freezing temperature in the presence of the compound known as reductic acid, after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor.
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