Reducing levels of surface contamination on meat
AssigneeSwift & Company
InventorsWayne A. Busch, Robert E. Taylor, Robert B. Tompkin
Life of this patent
Estimating the term…
Abstract
A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insufficient to result in any appreciable organoleptic deterioration or protein denaturation of the meat.
Claims10
A process for treating meat to destroy substantial amounts of psychrotrophic spoilage bacteria carried on the surfaces thereof, said process comprising contacting all surfaces of said meat with an aqueous solution of acetic acid having an acid concentration of from about 1-2.5% by weight, and having a temperature of from about 140.degree.F. to 180.degree.F. for a time period of from about 5 to 60 seconds.
Dependencies are inferred from the claim text.