US PATENT SUBCLASS 426 / 264
.~ Red heme, i.e., meat pigment

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

262  DF  PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE {5}
264.~ Red heme, i.e., meat pigment {1}
265  DF  .~.~> Additive is organic compound {1}

DEFINITION

Classification: 426/264

(under subclass 262) Processes involving the use of additives which affect or modify the hemepigments including hemoglobin, myoglobin and cytochrome to result in a color change.