Method for reduction in microbial activity in red meat
US10076123B1 · kind B1 · utility
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36References
18Claims
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Key dates
| Filing date | Feb 18, 2016 |
| Grant date | Sep 18, 2018 |
| Priority date | — |
| Expiry date | Feb 18, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100° F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.