| abstract |
The present invention relates to the food products field. Particularly, the present invention discloses a mixture -composition- for improving the yield and nutritional, organoleptical and microbiological characteristics of meat during and after cooking. Said mxture comprises proteins, carbohydrates, hydrocolloids, pH adjusting polymers, anti-adherent agents and salts. In addition, the present invention provides a process for use of said mixture. When said mixture is applied over a meat surface it produces a barrier and pH-controlling effect, wherein said barrier is adsorbed during cooking, thus, achieving its functionality of meat juices retention, which cooked, by any method, conserves the organoleptical, nutritional and microbiological characteristics. |