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US 2017/0290349 A1Published application
Process for combating bacteria and further bacteria growth in meat
OwnerTerry Wayne Hammonds, Jerrill Hampton Sprinkleinventors
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Abstract
A method for combating bacteria and the further growth of bacteria in meat comprising: treating MSC, MDM, MSP, ground in poultry, turkey, beef, or pork with a granular additive, gel additive or paste additive,
Claims5
A method for combating bacteria and the further growth of bacteria in meat comprising:
- treating MSC, MDM, MSP, ground in poultry, turkey, beef, or pork with a granular additive, gel additive or paste additive;
- said granular additive, gel additive or paste additive selected from the group consisting of:
- PAA (peracetic acid), sodium per-carb, citric acid, lactic acid, NISIN (a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis), EDTA (Ethylenediaminetetraacetic acid), acetic acid, approved usda antimicrobial, or blends thereof;
- placing said granular additive, gel additive, or paste additive with said MSC, MDM, MSP, ground in poultry, turkey, beef or pork in a blender, mixer, or grinder to form a solution;
- blending mixing or grinding said granular additive, gel additive or paste additive with said MSC, MDM, MSP, ground in poultry, turkey, beef or pork;
- reducing salmonella, campylobacter, E. coli, APC (anaerobic plate count) or TPC (total plate count) or any combination.
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Dependencies are inferred from the claim text.