METHOD FOR PASTEURIZING GROUND POULTRY

• Main Authors: BROWNE, NICOLE A, ESQUIVEL, OSCAR
• Format: Patent
• Language: English; French
• Published: 08.05.2014
• 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

Fresh ground poultry meat is preserved by packaging fresh ground poultry meat in a sealed package together with one or more non-synthetic antimicrobials and pressurizing to an elevated pressure of from about 55,000 to about 65,000 psi pressure, maintaining the elevated pressure on the packaged fresh ground poultry meat for a time of from about 3.5 minutes to about 6 minutes and at a temperature of from about 30° to about 45° F. The non-synthetic antimicrobial is present in an amount effective to enhance the effectiveness of the application of the pressure to the packaged fresh ground poultry meat in reducing or eliminating pathogens. L'invention concerne la conservation de la viande de volaille hachée fraîche en emballant de la viande de volaille hachée fraîche dans un emballage étanche, conjointement avec un ou plusieurs agents antimicrobiens non synthétiques et en mettant sous pression à une pression élevée comprise entre 55 000 et 65 000 psi environ, en maintenant la pression élevée sur la viande de volaille hachée fraîche emballée pendant une durée comprise entre environ 3,5 et 6 minutes environ et à une température comprise entre 30 et 45 °F environ. L'agent antimicrobien non synthétique est présent en quantité efficace pour améliorer l'efficacité de l'application de la pression exercée sur la viande de volaille hachée fraîche emballée, en réduisant ou en éliminant des agents pathogènes.