REDUCING MICROORGANISMS IN HIGH PRESSURE PROCESSED FOODS
Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf l...
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| creator | Ludwig Wolfgang Marsden James L Saini Jasdeep K Ledgerwood Kevon |
| description | Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. The food products can have a longer shelf life, a longer usable life, and can be safer for human consumption that conventional high pressure processed food products. |
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The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. The food products can have a longer shelf life, a longer usable life, and can be safer for human consumption that conventional high pressure processed food products.</description><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160811&DB=EPODOC&CC=US&NR=2016227797A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160811&DB=EPODOC&CC=US&NR=2016227797A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Ludwig Wolfgang</creatorcontrib><creatorcontrib>Marsden James L</creatorcontrib><creatorcontrib>Saini Jasdeep K</creatorcontrib><creatorcontrib>Ledgerwood Kevon</creatorcontrib><title>REDUCING MICROORGANISMS IN HIGH PRESSURE PROCESSED FOODS</title><description>Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. 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The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. The food products can have a longer shelf life, a longer usable life, and can be safer for human consumption that conventional high pressure processed food products.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | REDUCING MICROORGANISMS IN HIGH PRESSURE PROCESSED FOODS |
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