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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
First Claim
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1. The process of avoiding spoilage of freshly slaughtered meat comprising the steps offorming 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 andinsufficient 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 thereafterintermittently applying said solution to said carcasses during chilling.

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