Process for pasteurizing raw poultry
AssigneeArmour and Company
InventorAlan Barde Rogers
Life of this patent
Estimating the term…
Abstract
A process for treating raw poultry to pasteurize the surface thereof by dipping the poultry in oil having a temperature from 180.degree.-315.degree. F. for a period of from 10 to 60 seconds to reduce the surface bacteria without materially affecting the natural bloom of the poultry.
Claims8
A process for pasteurizing fresh or fresh frozen raw poultry comprising immersing said poultry having surface bacteria thereon in an edible oil, maintaining said oil at a temperature of from 180.degree. F to 315.degree. F and during the period after said poultry has been immersed in said oil at said temperature for ten seconds and before said poultry has been immersed in said oil at said temperature for sixty seconds, removing said poultry while still raw from said oil.
Dependencies are inferred from the claim text.