The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

 
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> Method for producing .gamma.-linolenic acids from a ciliate culture by adding suitable precursor molecules to said culture medium

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