| 20100278982 | Method for Modifying the pH of Meat Products to Improve the Qaulity Thereof - A method of increasing the moisture content of a meat product by infusing a basic amino acid pH modifying substance into the meat product. The basic amino acid pH modifying substance can be the amino acid arginine which has been treated to adjust the pH of the arginine within a selected range. The treated arginine is then infused into meat product in order to neutralize lactic acid present in the meat as a result of glycolysis, to thereby maintain the pH at levels closer to a physiological state. The addition of the specially treated arginine to the meat product acts to adjust the pH of the meat product upwardly with a consequent rise in the pH of the meat product being treated from a pH of around 5.6 to a pH of about 6.0 or greater. | 11-04-2010 |
