METHOD FOR TREATING MEAT PRODUCT WITH IODINE Russian patent published in 2002 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cutting, stripping and removing veins from beef and pork; grinding meat to produce farce; salting farce, with iodine being bound with farce components during salting. Salting is performed with the use of 22-24% brine containing potassium iodide for 20-22 h at temperature of 0-4 C to provide for iodine content of 180-220 mkg per 1 kg of meat product. Introducing of potassium iodide into meat farce at maturing stage allows meat product containing physiologically required amount of iodine to be obtained. EFFECT: reduced iodine loss during preparing and storing of meat product. 3 dwg, 3 tbl, 2 ex