| abstract |
This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of these products for a surprisingly long period of time. |