Food or edible material: processes – compositions – and products – Contacting food in liquid or solid state with exteriorly... – Applied material contains nitrogen compound or contains...
Patent
1997-02-21
1999-02-16
Tran, Lien
Food or edible material: processes, compositions, and products
Contacting food in liquid or solid state with exteriorly...
Applied material contains nitrogen compound or contains...
426129, 426312, 426315, 426418, A23B 416
Patent
active
058717951
ABSTRACT:
A pH increasing gas is placed under an operating pressure and in contact with the surface of a meat product to be treated. Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat product at its surface. The increased pH reduces bacterial activity and helps maintain the quality of the meat product during storage. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the meat product and holding the pH lowering gas in contact with the meat product at the neutralizing pressure for a neutralizing period sufficient to bring the pH of the meat product back to a normal level. The method may further include the step of removing the treatment gas and any reaction materials either after releasing the pH increasing gas or after treating with the pH lowering gas if that step is employed.
REFERENCES:
patent: 3023109 (1962-02-01), Hines
patent: 3119696 (1964-01-01), Williams
patent: 3122748 (1964-02-01), Beebe, Jr.
patent: 4919955 (1990-04-01), Mitchell
patent: 5393547 (1995-02-01), Balaban et al.
patent: 5433142 (1995-07-01), Roth
Smol'skii et al. "Method for Storage of Meat" Pub No. 77/02):S0225 1976.
Dialog Ascension No. 00211466; Registry No. 81-11-r0743, Waller, P.F., "Spoilage and Spoilage Indicators in Shark Held in Ice." South Australia Fishermen's Co-operative, Ltd. Food Technology in Australia. 1980,32 (3) 161-164,166. (Abstract for Journal Article).
Dialog Ascension No. 00223193;Registry No. 82-07-m0773. Montgomery,R.R.,Nofsinge,G.W., Bothast, R.J. "Preservation of High-Moisture Maize-A Comparison of Gaseous and Liquid Anhydrous Ammonia to Methylene-bis-propionate. " Bulliten of Grain Technology.1979, 17 (3) 171-178 (Abstract for Journal Article).
Dialog Ascension No.00321821;Registry No.86-08-h0028, Means,E.G., III,Tanaka,T.S. Otsuka,D.J.,McGuire,M.J. "Effects of Chlorine and Ammonia Application Points on Bacterial Efficiency." Journal American Water Works Assocation. 1986,78 (1) 62-69,14. (Abstract for Journal Article).
Eckhoff,S.R.,J.F.Tuite,G.H.Foster,A.W.Kirleis, and M.R.Okos. "Microbial Growth Inhibition by SO2 or SO2 plus NH3 Treatments During Slow Drying of Corn." Cereal Chemistry. 1983, 60 (3) 185-188.
Haian Fu and Robert H. Burris. "Ammonium Inhibtion of Nitrogenase Activity in Herbaspirillum seropidacae.", Journal of Bacteriology Jun. 1989, pp. 3168-3175.
Anand, C.P. and T.M.Rudra Setty. "Studies on the Chemical Control of Psychrophilic Bacterial Spoilage of Fish. iv-The Effect of Chemical Preservatives on the Growth of Psychorphilic Bacteria Isolated from Marine Fish." Fishery Technology 1981,18 (1) 55-57.
Goodfellow, S.J., F.M.Bordeaux, B.A.Masters, W.L.Brown, and M.R. Johnston. "How to Cope with Product Exposure to Ammonia." Oct. 1978, pp. 32-33.
Jay, J.M. 1986. "Sources, Types, Incidence, and Behavior of Microorganisms in Food." Modern Modern Food Microbiology. 3rd Ed. Ch. 3 pp. 52-56 Ch. 4 pp. 71-72.
Culbertson Russell D.
Freezing Machines, Inc.
Tran Lien
LandOfFree
Method for modifying pH to improve quality of meat products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for modifying pH to improve quality of meat products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for modifying pH to improve quality of meat products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2059960