Title:
ひき肉の高圧低温殺菌
Document Type and Number:
Japanese Patent JP2013505725
Kind Code:
A
Abstract:
A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.
Inventors:
Jay David Parker
Brock Aaron Zentz
Brock Aaron Zentz
Application Number:
JP2012531071A
Publication Date:
February 21, 2013
Filing Date:
September 24, 2010
Export Citation:
Assignee:
Cargill Incorporated
International Classes:
A23L3/015; A23L3/00; A23L13/00; A23L13/10; A23L13/60
Domestic Patent References:
| JPH02186967A | 1990-07-23 | |||
| JPH06277017A | 1994-10-04 | |||
| JP2003009760A | 2003-01-14 | |||
| JP2005517420A | 2005-06-16 | |||
| JPH057479A | 1993-01-19 | |||
| JPH057480A | 1993-01-19 |
Foreign References:
| WO2009003040A1 | 2008-12-31 |
Other References:
JPN6014023002; ＣＡＲＬＥＺ， Ａ．， ｅｔ ａｌ．: Ｌｅｂｅｎｓｍ．-Ｗｉｓｓ． ｕ．-Ｔｅｃｈｎｏｌ． ２６, 1993, ｐｐ．３５７-３６３
JPN6014023010; ＷＩＬＬＩＡＭＳ-ＣＡＭＰＢＥＬＬ， Ａ．Ｍ．， ｅｔ ａｌ．: Ｊ． Ｆｏｏｄ Ｐｒｏｔ． ６５（３）, 2002, ｐｐ．５７１-５７４
JPN7014001697; ＬＩＮＤＳＡＹ， Ｄ．Ｓ．， ｅｔ ａｌ．: Ｊ． Ｐａｒａｓｉｔｏｌ． ９２（１）, 2006, ｐｐ．１９５-１９６
JPN6014022991; ＳＩＭＰＳＯＮ， Ｒ．Ｋ．， ｅｔ ａｌ．: Ｆｏｏｄ Ｍｉｃｒｏｂｉｏｌｏｇｙ １４, 1997, ｐｐ．５６７-５７３
JPN6014022994; ＣＡＲＬＥＺ， Ａ．， ｅｔ ａｌ．: Ｌｅｂｅｎｓｍ．-Ｗｉｓｓ． ｕ．-Ｔｅｃｈｎｏｌ． ２８, 1995, ｐｐ．５２８-５３８
JPN6014022995; ＢＬＡＣＫ， Ｅ．Ｐ．， ｅｔ ａｌ．: Ｊｏｕｒｎａｌ ｏｆ Ａｐｐｌｉｅｄ Ｍｉｃｒｏｂｉｏｌｏｇｙ １０８, 20090822, ｐｐ．１３５２-１３６０
JPN6014022998; ＭＯＲＡＬＥＳ， Ｐ．， ｅｔ ａｌ．: Ｊ． Ｆｏｏｄ Ｐｒｏｔ． ７１（４）, 2008, ｐｐ．８１１-８１５
JPN6014023000; 高橋観二郎ら: 食品と容器 ３５（１２）, 1994, ｐｐ．６８２-６９０
JPN5012017368; ＪＵＮＧ， Ｓ．， ｅｔ ａｌ．: 'ＩＮＦＬＵＥＮＣＥ ＯＦ ＨＩＧＨ ＰＲＥＳＳＵＲＥ ＯＮ ＴＨＥ ＣＯＬＯＲ ＡＮＤ ＭＩＣＲＯＢＩＡＬ ＱＵＡＬＩＴＹ ＯＦ ＢＥＥＦ ＭＥＡＴ' Ｌｅｂｅｎｓｍ．-Ｗｉｓｓ． ｕ．-Ｔｅｃｎｈｎｏｌ． ３６, 200309, ｐｐ．６２５-６３１
JPN6014023010; ＷＩＬＬＩＡＭＳ-ＣＡＭＰＢＥＬＬ， Ａ．Ｍ．， ｅｔ ａｌ．: Ｊ． Ｆｏｏｄ Ｐｒｏｔ． ６５（３）, 2002, ｐｐ．５７１-５７４
JPN7014001697; ＬＩＮＤＳＡＹ， Ｄ．Ｓ．， ｅｔ ａｌ．: Ｊ． Ｐａｒａｓｉｔｏｌ． ９２（１）, 2006, ｐｐ．１９５-１９６
JPN6014022991; ＳＩＭＰＳＯＮ， Ｒ．Ｋ．， ｅｔ ａｌ．: Ｆｏｏｄ Ｍｉｃｒｏｂｉｏｌｏｇｙ １４, 1997, ｐｐ．５６７-５７３
JPN6014022994; ＣＡＲＬＥＺ， Ａ．， ｅｔ ａｌ．: Ｌｅｂｅｎｓｍ．-Ｗｉｓｓ． ｕ．-Ｔｅｃｈｎｏｌ． ２８, 1995, ｐｐ．５２８-５３８
JPN6014022995; ＢＬＡＣＫ， Ｅ．Ｐ．， ｅｔ ａｌ．: Ｊｏｕｒｎａｌ ｏｆ Ａｐｐｌｉｅｄ Ｍｉｃｒｏｂｉｏｌｏｇｙ １０８, 20090822, ｐｐ．１３５２-１３６０
JPN6014022998; ＭＯＲＡＬＥＳ， Ｐ．， ｅｔ ａｌ．: Ｊ． Ｆｏｏｄ Ｐｒｏｔ． ７１（４）, 2008, ｐｐ．８１１-８１５
JPN6014023000; 高橋観二郎ら: 食品と容器 ３５（１２）, 1994, ｐｐ．６８２-６９０
JPN5012017368; ＪＵＮＧ， Ｓ．， ｅｔ ａｌ．: 'ＩＮＦＬＵＥＮＣＥ ＯＦ ＨＩＧＨ ＰＲＥＳＳＵＲＥ ＯＮ ＴＨＥ ＣＯＬＯＲ ＡＮＤ ＭＩＣＲＯＢＩＡＬ ＱＵＡＬＩＴＹ ＯＦ ＢＥＥＦ ＭＥＡＴ' Ｌｅｂｅｎｓｍ．-Ｗｉｓｓ． ｕ．-Ｔｅｃｎｈｎｏｌ． ３６, 200309, ｐｐ．６２５-６３１
Attorney, Agent or Firm:
Mitsuo Tanaka
Hiroshi Yamazaki
Tsuyoshi Sato
Hiroshi Yamazaki
Tsuyoshi Sato