| abstract |
The invention is directed to a process to reduce blackbone occurrence in meat. The invention is further direct to reducing blackbone discoloration in meat while maintaining higher yields and without negatively affecting the appearance of the meat. The processing steps include treating the meat, preferably by injection, with an alkaline phosphate solution; and after treating the meat with the alkaline phosphate solution, contacting the meat, preferably by dipping or spraying the meat, with hexametaphosphate in an amount effective to reduce blackbone in the meat. |