The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.


< Method for reducing acrylamide formation in thermally processed foods

< Alcoholic beverages derived from animal extract, and methods for the production thereof

> Method for reducing microbe content in foodstuffs by pH and physical manipulation

> Multi-stage thickening composition for use with packaged food items and process for using same

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