Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1991-05-28
1992-12-22
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426332, 426335, 426641, 426643, 426656, A23B 402, A23B 422
Patent
active
051733196
ABSTRACT:
A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.
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Woolford and Anderson, Food Industries 17:622 (1945).
Gilliland et al., American Public Health Assoc. Marvin L. Speck, ed. 173-178 (1976).
Boudreaux Donald P.
Matrozza Mark A.
Hunter Jeanette
McLeod Ian C.
Microlife Technics, Inc.
Pratt Helen
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