Method for extending the shelf life of processed meats

Details Method for extending the shelf life of processed meats Method for extending the shelf life of processed meats

A - Human Necessities

23

B

99/92

A23B 4/027 (2006.01) A23B 4/023 (2006.01) A23B 4/08 (2006.01) A23B 4/12 (2006.01) A23B 4/20 (2006.01) A23B 4/22 (2006.01) A23B 4/24 (2006.01)

Patent

CA 2033853

ABSTRACT OF THE DISCLOSURE A method for inhibiting the growth or 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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