Patent 200600735, “Procedure for the protection and stabilization of the color of meat and processed meat, fresh, marinated or partially dehydrated, treated by high pressure.” Ownership by the CSIC, IRTA, UAB and Espuña, SA.
Due to safety reasons, meat products have to be processed above 2000 bar. However, at these pressure figures meat loses its original color (see the picture above) with the consequent loss of its commercial value. This patent solves this problem: the upper part of the picture below corresponds to three unprocessed samples. The lower part of the picture represents its corresponding aspect after 4000 bar accounting for the patent. This patent ensures that even using pressure values greater than 2000 bar, the original meat color is kept.
Contact to: Dr. P.D. Sanz pedro.sanzcsic.es