| 摘要 |
Meat is improved in flavour &c. by introducing it at a temperature of approximately 35 DEG F. into an enclosed space having a relative humidity of 90% or higher, e.g. 100% or supersaturated, and periodically introducing Pseudomonas and/or Achromobacter bacteria whilst raising the temperature of the meat approximately 60 DEG to 90 DEG F., e.g. in up to 8 hours, and holding thereat for approximately 36 hours, the temperature of the enclosed space being maintained at 60 DEG to 100 DEG F., thereafter reducing the temperature of the meat during approximately 4 to 8 hours to approximately 33 DEG to 35 DEG F. whilst periodically sterilizing the space using electrostatic precipitation, ultraviolet rays or chemical sprays, e.g. propylene glycol and/or tributyl tin oxide or antibiotic sprays, e.g. broad spectrum oxytetracycline, the whole cycle being completed in approximately 48 hours. Pseudomonas Glagei and Achromobacter Jensein are preferred bacteria and may be sprayed into the space in liquid suspension or scattered over the floor admixed with sawdust. |
