Claims
- 1. Uncured meat which is resistant to the development of warmed-over flavor and which has incorporated therein 0.01 to 0.50 percent by weight of 3-hydroxy-2-ethyl-gamma-pyrone.
- 2. Uncured meat which is resistant to the development of warmed-over flavor and which has incorporated therein 0.01 to 0.50 percent by weight of 5-hydroxy-2-(hydroxymethyl)-gamma-pyrone.
- 3. In a process for preparing uncured meat which is resistant to the development of warmed-over flavor, the step of incorporating into uncured meat 0.01 to 0.50 percent by weight of 3-hydroxy-2-ethyl-gamma-pyrone.
- 4. In a process for preparing uncured meat which is resistant to the development of warmed-over flavor, the step of incorporating into uncured meat 0.01 to 0.50 percent by weight of 5-hydroxy-2-(hydroxymethyl)-gamma-pyrone.
Parent Case Info
This is a continuation of application Ser. No. 278,061 filed Aug. 4, 1972, now U.S. Pat. No. 3,821,444 issued June 28, 1974.
US Referenced Citations (2)
Number |
Name |
Date |
Kind |
3156569 |
Griffin et al. |
Nov 1964 |
|
3821444 |
Sato et al. |
Jun 1974 |
|
Continuations (1)
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Number |
Date |
Country |
Parent |
278061 |
Aug 1972 |
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