ES2160632T3 - Separacion de bacterias de la carne de aves de corral y de otras carnes. - Google Patents

Separacion de bacterias de la carne de aves de corral y de otras carnes.

Info

Publication number
ES2160632T3
ES2160632T3 ES94923952T ES94923952T ES2160632T3 ES 2160632 T3 ES2160632 T3 ES 2160632T3 ES 94923952 T ES94923952 T ES 94923952T ES 94923952 T ES94923952 T ES 94923952T ES 2160632 T3 ES2160632 T3 ES 2160632T3
Authority
ES
Spain
Prior art keywords
solution
chlorite
meats
weight
meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES94923952T
Other languages
English (en)
Inventor
Robert D Kross
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Alcide Corp
Original Assignee
Alcide Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alcide Corp filed Critical Alcide Corp
Application granted granted Critical
Publication of ES2160632T3 publication Critical patent/ES2160632T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/12Preserving with acids; Acid fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24Inorganic compounds

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)

Abstract

UN PROCESO PARA ELIMINAR BACTERIAS COMO SALMONELLA DE AVES DE CORRAL FRESCAS Y OTRAS CARNES INCLUYE EL CONTACTO DEL ESQUELETO O PIEZAS DE ESQUELETO CON UNA SOLUCION ACUOSA QUE CONTENGA PREFERIBLEMENTE DE ALREDEDOR DEL 0,001% A ALREDEDOR DEL 0,2% DE PESO DE UN CLORITO DE METAL Y ACIDO SUFICIENTE PARA AJUSTAR EL PH DE LA SOLUCION DE ALREDEDOR DE 2,2 A ALREDEDOR DE 4,5 PARA MANTENER LA CONCENTRACION IONICA DE CLORITO EN FORMA DE UN ACIDO CLOROSO A NO MAS DE ALREDEDOR DEL 35% DE PESO DE LA CANTIDAD TOTAL DE LA CONCENTRACION IONICA DE CLORO EN LA SOLUCION, Y PARA REDUCIR LA GENERACION DE DIOXIDO DE CLORITO Y LA DECOLORACION ASOCIADA DE LA CARNE. SE SELECCIONAN ACIDOS PREFERIDOS DE MODO QUE, CUANDO SE MEZCLEN EN UN 0,1% DE PESO DE SOLUCION DE CLORITO DE SODIO PARA AJUSTAR EL PH A ALREDEDOR DE 2,95 Y MANTENIDOS DURANTE 30 MINUTOS A ALREDEDOR E 25 (GRADOS) C, SE GENERE NO MAS DE ALREDEDOR DE 2 PPM DE DIOXIDO DE CLORO. EN ALGUNAS REALIZACIONES, LOS ACIDOS PREFERIDOS SON ACIDOS INORGANICOS FUERTES COMO ACIDO FOSFORICO, HIDROCLORICO O SULFURICO. LOS CLORITOS DE METAL PREFERIDOS SON CLORITOS DE METAL ALCALI COMO CLORITO DE SODIO O DE POTASIO. LAS CARNES SE SUMERGEN Y/O PULVERIZAN CON LA SOLUCION, QUE PUEDE OPCIONALMENTE CONTENER AGENTES DE HUMIDIFICACION O DE ESPESAMIENTO PARA MEJORA DE ALIMENTOS.
ES94923952T 1993-07-19 1994-07-18 Separacion de bacterias de la carne de aves de corral y de otras carnes. Expired - Lifetime ES2160632T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/093,809 US5389390A (en) 1993-07-19 1993-07-19 Process for removing bacteria from poultry and other meats

Publications (1)

Publication Number Publication Date
ES2160632T3 true ES2160632T3 (es) 2001-11-16

Family

ID=22240852

Family Applications (1)

Application Number Title Priority Date Filing Date
ES94923952T Expired - Lifetime ES2160632T3 (es) 1993-07-19 1994-07-18 Separacion de bacterias de la carne de aves de corral y de otras carnes.

Country Status (7)

Country Link
US (1) US5389390A (es)
EP (1) EP0749275B1 (es)
AT (1) ATE206013T1 (es)
AU (1) AU7399494A (es)
DE (1) DE69428458T2 (es)
ES (1) ES2160632T3 (es)
WO (1) WO1995002965A1 (es)

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Also Published As

Publication number Publication date
EP0749275B1 (en) 2001-09-26
DE69428458T2 (de) 2002-04-18
EP0749275A1 (en) 1996-12-27
WO1995002965A1 (en) 1995-02-02
AU7399494A (en) 1995-02-20
ATE206013T1 (de) 2001-10-15
US5389390A (en) 1995-02-14
DE69428458D1 (de) 2001-10-31
EP0749275A4 (en) 1998-11-04

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