Attachment inhibition of meat spoilage organisms to meat

• US 4,244,978 A
• Filed: 08/20/1979
• Issued: 01/13/1981
• Est. Priority Date: 08/20/1979
• Status: Expired due to Term

• Current Assignee: Kent S. Barta
• Original Assignee: Kent S. Barta
• Inventors: Barta, Kent S.
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US06/067,682
• Time in Patent Office: 512 Days
• Field of Search: 426/92, 426/304, 426/310, 426/327, 426/332, 426/335, 426/532, 426/641, 426/652, 422/32, 422/37, 422/40
• US Class Current: 426/332
• CPC Class Codes: A23B 4/08 with addition of chemicals or treatment with chemicals before or during cooling , e.g. in the form of an ice coating or frozen block
• CPC Class Codes: A23B 4/24 Inorganic compounds
• CPC Class Codes: A23B 4/26 Apparatus for preserving using liquids ; Methods therefor
• CPC Class Codes: A23B 4/30 by spraying of liquids

Abstract

A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially nontoxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of detectable chlorinated organic compounds. The chlorine dioxide solution is applied as a low pressure spray immediately post-slaughter to prevent establishment of a bacterial load directly derived from the conditions of slaughter, and during the subsequent chill period to prevent substantial recontamination.

Claims

1. The process of avoiding spoilage of freshly slaughtered meat comprising the steps of

forming an aqueous solution of chlorine dioxide in a concentration of 0.04-1.0 ppm,

said concentration being great enough to substantially inhibit the attachment of meat spoilage organisms to said meat and

insufficient to form with the meat detectable levels of organic chlorine,

washing, with said solution, freshly killed meat carcasses within a time prior to substantial attachment of such meat spoilage organisms to said meat carcasses and thereafter

intermittently applying said solution to said carcasses during chilling.

2. The process of avoiding spoilage of freshly slaughtered meat comprising the steps of

forming an aqueous solution of chlorine dioxide in a concentration of 0.04-1.0 ppm,

said concentration being great enough to substantially inhibit the attachment of meat spoilage organisms to said meat and

less than that which is substantially toxic to such meat spoilage organisms;

washing, with said solution, freshly killed meat carcasses within a time prior to substantial attachment of such meat spoilage organisms to said meat carcasses, and

thereafter intermittently applying said solution to said carcasses during chilling.

3. The process of avoiding spoilage of raw meat comprising the steps of

applying an aqueous solution of chlorine dioxide, in a concentration of 0.04-1.0 ppm, to the meat surfaces

at a time substantially coincident with a contaminating event by meat spoilage microorganisms, said concentration being less than that which is toxic to such meat spoilage microorganisms and

great enough to substantially inhibit their attachment to the meat surfaces

whereby to prevent establishment of such meat spoilage microorganisms on said meat surfaces and substantially retard thereafter their secretion of slime, and thereafter

applying such solution to said meat surfaces during cold storage.