Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
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United States of America Patent
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Issued Date -
Apr 16, 2009
app pub date -
Oct 12, 2007
filing date -
Oct 12, 2007
priority date (Note) -
Abandoned
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Abstract
The invention is generally related to methods and compositions for improving sensory and shelf life characteristics of raw meat products. More specifically, the invention relates to meat marinade compositions comprising a plant extract product comprising at least one bioflavonoid compound, and optionally, an organic acid suitable for use on a meat product, methods of making such meat marinade compositions, and methods of treating raw meat products with same.
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