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In situ method for processing a perishable product

  • US 5,352,467 A
  • Filed: 05/11/1992
  • Issued: 10/04/1994
  • Est. Priority Date: 09/08/1987
  • Status: Expired due to Fees
First Claim
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1. A method for processing a perishable meat product comprising the steps of:

  • sealing the meat product in a consumer-ready package, where said package is provided with a resealable valve;

    introducing a first agent into said package through said resealable valve where said agent is selected to reduce the microbial activity present on the surface of said meat product, where further said agent is introduced at a selected concentration as determined by the weight and type of said meat product;

    maintaining said first agent in said package for a residence time determined on the basis of the type and concentration of the agent;

    extracting said first agent from said package through said valve and replacing it with a second agent where said second agent is adapted to inhibit microbial activity on the surface of said meat product, where further the concentration of the second agent is determined on the basis of the weight of said product;

    replacing said second agent with a third agent, where said third agent includes a high O2 content and is adapted to induce a bloom in the meat product.

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