A PROCESS FOR ENHANCING SHELF LIFE OF RED MEAT
Application 908/DEL/2005 published 2006-12-01, filed 2005-04-08
The process comprising contacting the surfaces of pre-cleaned meat with conventional acidulate selected from carboxylic acids, their salts or source their of in solution form preferably lactic acid and glacial acetic acid in combination followed by applying physiologically acceptable components that are considered as "generally regarded as safe" (GRAS) and selected from clove oil, food grade ethanolic spice extract of sage, thyme, cinnamon.
Applicant
1)DIRECTOR GENERAL, DEFENCE RESEARCH & DEVELOPMENT ORGANISATION
:DTE OF ER &IPR, IPR GROUP, WEST BLOCK-VII, WING-I, FIRST FLOOR, R.K PURAM, SECTOR-1 NEW DELHI 110066
Inventor
1)KOTTIMANGALAM, VARADACHAR KUMUDAVALLI 2)AISHA TABASSUM 3)KOLPE, RADHAKRISHNA 4)BAWA, AMARINDER SINGH
International Info
Classification: B65D4/005,G08D/05