Improvements in or relating to the treatment of meat and meat products

摘要

A preparation for preserving the colour of meat and meat products comprises ascorbic acid, a beta-substituted pyridine derivative, such as nicotinic acid, a salt, an ester, e.g. the ethyl ester, or an amide, e.g. the N-methylamide, thereof, or beta-picoline, and a reducing sugar such as glucose or lactose. The proportion of reducing sugar is preferably as much as or more than that of the beta-substituted pyridine derivative and ascorbic acid together; a suitable preparation contains 2 per cent of ascorbic acid and nicotinic acid in equimolecular proportion and 98 per cent of glucose. The preparation may be dredged as a dry powder on the meat or meat product; the meat or meat product may be dipped in or sprayed with an aqueous solution of the preparation; an aqueous solution of the preparation may be injected into the meat. U.S.A. Specifications 2,491,646 and 2,541,572 are referred to.