Egg Products

Details Egg Products Egg Products

2007-05-01

2007-05-01

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

C426S521000, C426S407000, C426S392000

Reexamination Certificate

active

10876365

ABSTRACT:
Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

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