METHODS AND COMPOSITIONS TO ENHANCE TENDERNESS AND VALUE OF MEAT

Authors

Chris R. Calkins, Lincoln, NEFollow
Jesus Pablo Velazco De La Garcia, Monterrey
Nancy Coromoto Jerez-Timaure, Lincoln, NE

Date of this Version

2002

Citation

Pub. No.: US2002/0054941A1

Comments

Appl. No.: 09/852,762

Abstract

A method of enhancing the tenderness of meat for animal or human consumption by treatment of pre-rigor muscle with the compositions of the invention. It has been found that other quality meat traits can also be enhanced with the method of the invention.