Reducing levels of surface contamination on meat
US3934044A · kind A · utility
36Cited by
3References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 6, 1974 |
| Grant date | Jan 20, 1976 |
| Priority date | — |
| Expiry date | Dec 6, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insufficient to result in any appreciable organoleptic deterioration or protein denaturation of the meat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.