Treatment of meat products

Details Treatment of meat products Treatment of meat products

1999-08-03

2000-09-05

Cano, Milton

Food or edible material: processes, compositions, and products

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

426331, 426332, 426235, 426335, 426532, 426641, 424405, A23B 420, A23L 33463

Patent

active

061139637

ABSTRACT:
Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-4 peroxycarboxylic acid and a C.sub.8-12 peroxycarboxylic acid.

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