Method for preserving food products and food products made thereby

• US 20030206995A1
• Filed: 04/21/2003
• Published: 11/06/2003
• Est. Priority Date: 11/20/1991
• Status: Active Grant

• Current Assignee: Swift BEEF Company (JBS SA)
• Original Assignee: Monfort, Inc. (Conagra Brands, Inc.)
• Inventors: Clayton, Robert Paul, Bowling, Rod A.
• Granted Patent: US 7,169,415 B2
• Time in Patent Office: Days
• US Class Current: 426/61
• CPC Class Codes: A23B 4/10 Coating with a protective layer; Compositions or apparatus therefor A23B4/08 takes precedence
• CPC Class Codes: A23B 4/12 Preserving with acids; Acid fermentation
• CPC Class Codes: A23B 4/22 Microorganisms; Enzymes; Antibiotics
• CPC Class Codes: A23B 7/10 Preserving with acids; Acid fermentation
• CPC Class Codes: A23B 7/155 Microorganisms; Enzymes; Antibiotics
• CPC Class Codes: A23B 9/28 Microorganisms; Enzymes; Antibiotics
• CPC Class Codes: A23C 19/062 using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
• CPC Class Codes: A23L 3/3571 Microorganisms; Enzymes
• CPC Class Codes: A23V 2400/159 Leichmannii

Abstract

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

Claims

1. A method for preserving a food product, comprising the steps of:

reducing the number of bacteria on a food product;

inoculating the surface of the food product with an effective amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria; and

maintaining said food product in a temperature environment that selectively favors the proliferation of said non-spoilage and non-pathogenic bacteria.

2. A method as set forth in claim 1, wherein said non-spoilage, non-pathogenic bacteria do not produce bacteriocins.

7. A method as set forth in claim 1, wherein said step of inoculating comprises contacting said food product with an edible film.

8. A method as set forth in claim 7, wherein said non-spoilage and non-pathogenic bacteria are incorporated into said edible film.

3. In a method for preserving a meat product having been processed in a meat processing facility wherein an animal is first killed, dehided, contacted with an organic acid solution, fabricated and vacuum packed in an oxygen impermeable bag, the improvement comprising inoculating the meat product with an effective amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of spoilage and pathogenic bacteria.

4. A method for treating a food processing facility, comprising inoculating a food processing facility with an effective amount of non-spoilage and non-pathogenic bacteria.

5. The method as set forth in claim 4, further comprising effectively sterilizing a food processing facility prior to said inoculating with non-spoilage and non-pathogenic bacteria.

6. A method for reducing malodors on a food product, comprising inoculating a food product with an effective amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of spoilage and pathogenic bacteria.

9. A method for increasing the tenderness of a meat product, comprising:

reducing the number of bacteria on a food product;

inoculating the surface of the food product with an effective amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria; and

maintaining said food product in a temperature environment that selectively favors the proliferation of said non-spoilage and non-pathogenic bacteria.