MEAT PROCESSING METHOD FOR REDUCING AND INHIBITING MICROBIAL INFESTATION

摘要

A meat processing method for reducing and inhibiting host organism infestation of meat and providing protection to the meat against oxidation by application of a liquid smoke derivative product to the meat. The liquid smoke derivative product can be applied to raw meat to reduce and inhibit host organism infestation and to impart protection to the meat against oxidation with little or no coloring of the meat and without adversely affecting the taste and edible quality thereof.