Back to results
US 5,939,118 AGranted
Method for processing poultry shell eggs
OwnerJames P. Cox, R. W. Duffy Cox +1inventors
InventorsJames P. Cox, R. W. Duffy Cox, Jeanne M. Cox
Life of this patent
Estimating the term…
Abstract
Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.
Claims5
A process for pasteurizing chicken shell eggs, comprising:
- (1) heating a liquid process medium to a selected temperature in a range of 130.degree. F. to less than 140.degree. F. and maintaining that selected temperature of the liquid process medium;
- (2) placing the eggs in the liquid process medium maintained at the selected temperature and allowing the eggs to remain therein for a dwell time sufficient that every locus throughout each of the eggs has reached temperature equilibrium with the selected temperature of the liquid process medium;
- and
- (3) thereafter allowing the eggs to further remain in the liquid process medium maintained at the selected temperature for a minimum time corresponding to a straight line graph of the log of time versus temperature where a terminus of the straight line is at about 130.degree. F. and 50 minutes and another terminus of the straight line is at about 139.5.degree. F. and 4.50 minutes.
1 more element
Dependencies are inferred from the claim text.