Chlorine dioxide spray process for chilling meat carcasses

Details Chlorine dioxide spray process for chilling meat carcasses Chlorine dioxide spray process for chilling meat carcasses

1976-01-16

1977-05-03

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

21 58, 424130, 426310, 426318, A23B 400, A23B 414

Patent

active

040215857

ABSTRACT:
In chilling freshly slaughtered hog carcasses the bleaching effect of a bactericidal spray is eliminated by the use of chlorine dioxide in a concentration sufficient to inhibit the protein synthesis mechanism of bacteria. The concentration required for this purpose, which may be in the range of 5 to 25 parts per million (ppm), is so small that it produces very little if any oxidation; hence the characteristic bleaching effect of chlorine dioxide is avoided. The skin color of carcasses so sprayed is unaffected by the process.

REFERENCES:
patent: 2451897 (1948-10-01), Woodward
patent: 3123521 (1964-03-01), Wentworth et al.
patent: 3591515 (1971-07-01), Lovely
patent: 3745026 (1973-07-01), Hansen et al.
patent: 3851077 (1974-11-01), Stemmler et al.

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