Process for treating red meat to control bacterial contamination

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

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426335, 426532, 426641, A23L 334

Patent

active

053545680

ABSTRACT:
The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, E. coli, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

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