Pet food preservation
AssigneeGeneral Foods Corporation
InventorsGerhard Julius Haas, Edwin Bernard Herman
Life of this patent
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Abstract
Disclosed is a process for preparing a protein-containing food wherein the use of a carbon dioxide packaging atmosphere is found to unexpectantly increase the effectiveness of polyhydric alcohol, especially propylene and butylene glycol, stability agents employed for antimicrobial purposes. In the preferred embodiment, an intermediate moisture pet food, containing cooked meat and employing propylene glycol at a level less than that otherwise effective against mold or bacterial growth, is packaged in an atmosphere of carbon dioxide to provide a pet food stable against mold and bacterial growth.
Claims10
In a method for preparing an intermediate-moisture food comprising pasteurized meat and containing a polyhydric alcohol for antimicrobial purposes, the improvement comprising:
- packaging said food in a substantially gas impervious packaging material, and filling the free space in the package with carbon dioxide,
- said food containing a level of said polyhydric alcohol which is ineffective in the absence of the carbon dioxide to prevent microbial growth, but effective to prevent microbial growth when the food is packaged in carbon dioxide.
In a method for preparing an intermediate-moisture proteinaceous food comprising non-meat proteinaceous materials as the sole protein source and containing a polyhydric alcohol as an antimicrobial agent, the improvement comprising:
- packaging said food in a substantially gas impervious material and filling the free space in the package with carbon dioxide,
- said food containing a level of said polyhydric alcohol which is ineffective in the absence of the carbon dioxide to prevent microbial growth, but effective to prevent microbial growth when the food is packaged in carbon dioxide.
Dependencies are inferred from the claim text.