Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making
US6242017A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 31, 1999 |
| Grant date | Jun 5, 2001 |
| Priority date | — |
| Expiry date | Aug 31, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/22
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked meat that includes preparing a composition comprising meat and nisin-containing whey, sealing the cooked composition into packaging, and cooking the composition; whereby the growth of a pathogenic microorganism is inhibited.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.