E. Wierbicki, J. R. Shackelford and G. E. Cooper (U.S. patent number 3,108,880 on October 29, 1963, the patent owner - the company "The Rath Packing Company") found that the color formation occurs at low temperature (below 48,8 ° C and even at -1,1-1 - = - + 10 ° C) over a relatively short period of time, when added to meat products intended for salting, calcium ions (preferably in the form of a soluble salt of calcium). Salt can be administered by any means, such as with posolochnymi ingredients in dry form.
You can improve the quality of salted meat (raw or heat-treated subject). Various dry sausages that are not cooked, a distinctive color salty foods in the presence of calcium is much more than the traditional treatment. When adding 0.3-0.5% (by weight of meat), calcium chloride color formation occurs at temperatures close to the freezing point of water (1,6-10 ° C) for 1-2 days after the manufacture of sausage. In this case, the color of the salt product more uniform than in cases where the color is formed by heating. Surface (under cover) salted meat products, processed for a long time at a low temperature (for example, dry sausage) usually is gray-green. Adding calcium solea sausage emulsion eliminates it.
Amount of added calcium should not exceed 0.02 mol per 1 kg of meat. Fewer does not give the desired effect in improving the color. The upper limit is determined mainly flavored meat products. Some salts have a more pronounced flavor than others, and they must be administered in smaller quantities. Found that, if the amount of soluble calcium salts exceed 0.06 mol / kg, can be distinguished bitter taste. When adding calcium chloride to the dose may be higher.
The recommended amount of added calcium 0.03 - 0.05 moles per 1 kg of meat.
By Soluble calcium salts include calcium chloride, calcium ascorbate, calcium acetate, calcium lactate and monokaltsievy orthophosphate [Ca (N2R04) 2] In some posolochnye solution injected phosphates and citrates, except salt, forming nitrogen oxides, ie, nitrate and of sodium nitrite. These phosphates and citrates form complexes with calcium, so calcium ions become ineffective.