Meat sanitizing process

Details Meat sanitizing process Meat sanitizing process

A - Human Necessities

23

B

99/92

A23B 4/14 (2006.01) A23B 4/08 (2006.01) A23B 4/10 (2006.01) A23B 4/16 (2006.01) A23B 4/24 (2006.01)

Patent

CA 1145197

MEAT SANITIZING PROCESS Abstract of the Disclosure A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bacteri- cidal concentrations of chlorine dioxide to suppress local- ized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine dioxide solution is applied immediately post-slaughter and at remote times whenever re- newed proliferation of such bacteria may occur. Formation of organic chlorine and oxidative by-product residuals is minimized upon treatment of meat at these chlorine dioxide concentrations.

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