PROCESS FOR COMBATING BACTERIA AND FURTHER BACTERIA GROWTH IN MEAT

Abstract

A method for combating bacteria and the further growth of bacteria in meat comprising: treating MSC, MDM, MSP, ground in poultry, turkey, beef, or pork with a granular additive, gel additive or paste additive,

Claims

1. A method for combating bacteria and the further growth of bacteria in meat comprising: treating MSC, MDM, MSP, ground in poultry, turkey, beef, or pork with a granular additive, gel additive or paste additive; said granular additive, gel additive or paste additive selected from the group consisting of: PAA (peracetic acid), sodium per-carb, citric acid, lactic acid, NISIN (a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis), EDTA (Ethylenediaminetetraacetic acid), acetic acid, approved usda antimicrobial, or blends thereof; placing said granular additive, gel additive, or paste additive with said MSC, MDM, MSP, ground in poultry, turkey, beef or pork in a blender, mixer, or grinder to form a solution; blending mixing or grinding said granular additive, gel additive or paste additive with said MSC, MDM, MSP, ground in poultry, turkey, beef or pork; reducing salmonella, campylobacter, E. coli, APC (anaerobic plate count) or TPC (total plate count) or any combination.

2. The method of claim 1 wherein said granular additive, gel additive or paste additive is used as an antimicrobial or processing aid.

3. The method of claim 1 wherein during said blending, mixing or grinding, said granular additive, gel additive or paste additive is applied directly to said the MSC, MDM, MSP, and ground poultry, turkey, beef or pork at a percentage of approximately 0.1% to 5% of additive to approximately 99.9% to 95% of meat product.

4. The method of claim 1 wherein said mixing, blending or grinding time is approximately 25 seconds to 20 minutes.

5. The method of claim 1 wherein after blending, mixing or grinding the treated MSC, MDM MSP or ground product is packaged and is ready for sale for human consumption.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0029] A granular additive, gel additive or paste additive used for combating bacteria and the further growth of bacteria in meat. The granular additive, gel additive or paste additive is used to treat MSC (mechanically separated chicken), MDM (mechanically deboned meat), MSP (mechanically separated pork), ground in poultry, turkey, beef, or pork.

[0030] The granular additive, gel additive or paste additive is selected from the group consisting of: PAA (peracetic acid), sodium per-carb, citric acid, lactic acid, NISIN (a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis), EDTA (Ethylenediaminetetraacetic acid), acetic acid, approved usda antimicrobial, or blends thereof.

[0031] The granular additive, gel additive or paste additive to be used as an antimicrobial or processing aid.

[0032] The granular additive, gel additive, or paste additive is placed with the MSC, MDM or MSP in a blender, mixer, or grinder to form a solution.

[0033] The granular additive, gel additive or paste additive reduces salmonella, campylobacter, E. coli, APC (anaerobic plate count) and TPC (total plate count).

[0034] During the blending, mixing or grinding, the granular additive, gel additive or paste additive is applied directly to the MSC, MDM, MSP, and ground products at a percentage of approximately 0.1% to 5% of additive to approximately 99.9% to 95% of meat product. The mixing/blending time is approximately 25 seconds to 20 minutes. After blending the treated MSC, MDM MSP or ground product is packaged and is ready for sale for human consumption.