Method for preserving a meat product

Details Method for preserving a meat product Method for preserving a meat product

1996-05-13

1998-06-09

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Including step of packaging

426332, 426641, A23B 414, A23L 1314

Patent

active

057629862

ABSTRACT:
A method for chemically preserving meat, including raw and semicooked meat, and viscera, at temperatures no higher than 40.degree.-45.degree. C., by inhibiting and delaying the microorganisms growth during meat processing, so that the meat may be packaged under sanitary conditions, while keeping all the organoleptic properties thereof, the method comprising contacting the meat with an aqueous solution containing alkyl esters of p-hydroxybenzoic acid for a time sufficient for eliminating and delaying the growth of microorganisms even in deep locations within muscle fibers and cuts in the meat tissue.

REFERENCES:
patent: 3899600 (1975-08-01), Sweet
patent: 4191783 (1980-03-01), Burkwall et al.
patent: 4559234 (1985-12-01), Rubin et al.

Affiliated with

Also associated with

Rating

Method for preserving a meat product 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 preserving a meat product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for preserving a meat product will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2196216