Process of preparing a trichinae-free pork product

Details Process of preparing a trichinae-free pork product Process of preparing a trichinae-free pork product

1986-12-29

1988-10-25

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Animal derived material is an ingredient other than extract...

426520, A23B 400

Patent

active

047803231

ABSTRACT:
A process for preparing meat products which may inherently contain trichinae parasites so as to insure that the product after treatment is free of live trichinae organisms. The process comprises the steps of subdividing the meat to expose trichinae to treatment conditions and contacting the subdivided meat with salt, forming the salted subdivided product and heating sequentially at a temperature and for a time sufficient to destroy the salt conditioned trichinae organisms but insufficient to adversely affect the texture of the meat.

REFERENCES:
patent: 352094 (1886-11-01), Loos
patent: 3432311 (1969-03-01), Gruner
Crouse et al, "Salt and Aging Time Effects on the Viability of Trichinella spirals in Heavy Dry-Cured Hams and Shoulders", Journal of Food Science, vol. 34 (1969), pp. 530-531.
Modic et al., "Influence of Certain Physico-Chemical Factors on the Possibilities of T. Spiralis Larvae Survival for Meat Products", Yugoslav Institute of Meat Technology, pp. 309-312, 1980.

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