Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Additive is or contains organic compound of known structure
Patent
1996-11-25
2000-03-07
Weinstein, Steve
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Additive is or contains organic compound of known structure
426262, 426270, 426324, 426332, 426335, 426392, 426410, 426413, 426665, 422 1, A23L 3015
Patent
active
06033701&
ABSTRACT:
Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.
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Deutsche Lebensmittel-Rundschau 1992, 88(3) 74-76 (Dialog Abstract only) 426/410.
Japanese Packaging Report (23) 1991 p. 11 (Dialog Abstract only) 426/410.
Int'l J. of Food Microbiology 12(1991) pp. 207 plus 426/410.
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