Method and composition for extending the shelf life of processed

Details Method and composition for extending the shelf life of processed Method and composition for extending the shelf life of processed

1991-05-28

1992-12-22

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Including step of packaging

426332, 426335, 426641, 426643, 426656, A23B 402, A23B 422

Patent

active

051733196

ABSTRACT:
A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

REFERENCES:
patent: 3899594 (1978-02-01), Nickerson et al.
patent: 4497833 (1985-02-01), Anderson
patent: 4676987 (1987-06-01), Ahern et al.
patent: 4743453 (1988-05-01), Ahern et al.
patent: 4798729 (1989-01-01), Anders et al.
patent: 4883673 (1989-11-01), Gonzalez
Woolford and Anderson, Food Industries 17:622 (1945).
Gilliland et al., American Public Health Assoc. Marvin L. Speck, ed. 173-178 (1976).

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