Method of producing stable meat products and sausages, produced in the presence of microorganisms
US6117460A · kind A · utility
8Cited by
0References
3Claims
0Family size
Inventor
Key dates
| Filing date | Jul 29, 1999 |
| Grant date | Sep 12, 2000 |
| Priority date | — |
| Expiry date | Jul 29, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by subjecting the goods to be treated to a high-pressure treatment when the goods have reached a predetermined pH. To this end the sausage and meat products have to be enclosed in an impermeable outer packing which conforms well to the product shape. Subsequently, the goods to be treated are subjected to high pressure (c.400 to 600 MPa) for several minutes in a special pressure vessel.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.