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US 6,287,610 B1Granted
Method for increasing the tenderness of a meat product
AssigneeMonfort, Inc.
InventorsRod A. Bowling, Robert Paul Clayton
Life of this patent
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Abstract
A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.
Claims20
A method for increasing the tenderness of a meat product, comprising:
- reducing the number of bacteria on a food product;
- inoculating the surface of the food product with an effective amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria;
- and
- maintaining said food product in a temperature environment that selectively favors the proliferation of said non-spoilage and non-pathogenic bacteria.
1 more element
Dependencies are inferred from the claim text.