KELLEHER, STEPHEN D.,FIELDING, WILLIAM R.,SAUNDERS, WAYNE S.,WILLIAMSON, PETER G.
申请号：
AU2010350709
公开号：
AU2010350709B2
申请日:
2010.11.08
申请国别(地区):
AU
年份:
2015
代理人:
摘要：
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
