| abstract |
This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of meat products for a surprisingly long period of time. |