Purac Biochem Bv

Harmen Kroon

Gerrit Anthon Rene Hilhorst

Jacobus Johannes Adriana Maria Verheezen

Gerrit Anthon Hilhorst

Jacobus Johannes Verheezen

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as 'natural ingredients'. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

Growing community of inventors

Gorinchem, Netherlands

Harmen Kroon