Search Results for: Sucrose containing colouring matter
chunked and formed meats. there are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose
, glycerol, proline, cysteine, and methionine amino-carbonyl complexes from protein hydrolysates heat-treated slurried meat and ascorbic acid . colour ante-mortem treatment adrenalin and ascorbic acid treatment with gaseous atmosphere carbon monoxide oxygen under pressure ammonia hemoglobin base colouring...
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