发明名称 |
Method and composition for extending the shelf life of processed meats |
摘要 |
A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.
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申请公布号 |
US5173319(A) |
申请公布日期 |
1992.12.22 |
申请号 |
US19910705764 |
申请日期 |
1991.05.28 |
申请人 |
MICROLIFE TECHNICS, INC. |
发明人 |
BOUDREAUX, DONALD P.;MATROZZA, MARK A. |
分类号 |
A23B4/023;A23B4/08;A23B4/12;A23B4/20;A23B4/22 |
主分类号 |
A23B4/023 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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