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    HIGH PRESSURE PASTEURIZING OF WHOLE MUSCLE MEATS
    1.
    发明公开
    HIGH PRESSURE PASTEURIZING OF WHOLE MUSCLE MEATS 审中-公开
    霍华德 - 帕斯泰里尔·沃尔斯特格·麦克风

    公开(公告)号：EP2575510A4

    公开(公告)日：2013-08-14

    申请号：EP11787224

    申请日：2011-05-24

    申请人： CARGILL INC

    发明人： LANZRATH RUSSELL ,  MCKENNA DAVID R ,  ZENTZ BROCK AARON

    IPC分类号： A23L3/32 ,  A23L3/3409 ,  A23L3/3418 ,  A23L3/36 ,  A23L13/00

    CPC分类号： A23L3/0155 ,  A23B4/00 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2300/46

    摘要： A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from -2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

    摘要翻译： 一种保鲜肉的方法，包括以下步骤：a）将新鲜肉包装在密封包装中; b）将包装的新鲜肉放入加压容器中并关闭容器; c）将含有包装的新鲜肉的加压容器加压至至少50,000psi压力的升高的压力，使得包装的新鲜肉放置在升高的压力下; d）将包装的新鲜肉的升高的压力保持在1至300秒的时间和在-2℃至8℃的温度下。 e）将包装的新鲜肉类的压力降低至环境压力; 和f）从加压容器中取出肉。 与其他肉类处理程序相比，使用该方法有效杀死病原体，提供制造效率和更长的产品保质期。