Method for developing a red color in cured meat
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United States of America Patent
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-
Mar 1, 1988
Grant Date -
N/A
app pub date -
Jun 23, 1986
filing date -
Jun 23, 1986
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.
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