Title:
POULTRY MEAT PRODUCTION METHOD USING CHLOROUS ACID WATER
Document Type and Number:
WIPO Patent Application WO/2022/014595
Kind Code:
A1
Abstract:
The present disclosure provides a method for producing a chicken meat that is to be consumed raw. The present disclosure particularly provides a method for producing a chicken meat material that can also be used for a chicken meat product that is to be consumed raw, the method comprising a step for bringing chlorous acid water into contact with a chicken carcass. The chlorous acid water contacting step mentioned above includes a step for bringing particulates of chlorous acid water into contact with a chicken carcass. Also provided is a method for producing chicken meat that is to be consumed raw, the method comprising: a step for providing raw chicken meat; and a step for bringing said chicken meat into contact with chlorous acid water to produce chicken meat to be consumed raw. Further provided is a chlorous acid water having an average particle size of 1-10 μm.
Inventors:
GODA HISATAKA (JP)
Application Number:
PCT/JP2021/026315
Publication Date:
January 20, 2022
Filing Date:
July 13, 2021
Export Citation:
Assignee:
SANKEI CO LTD (JP)
International Classes:
A22C21/00; A01N25/00; A01N25/02; A01N59/08; A23B4/24; A23B4/26; A23L13/00; A23L13/50; A61L2/18; A01P3/00; A61L101/06
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Other References:
MISAWA NAOAKI: "Strategies for Post-Harvest Control of Campylobacter", JOURNAL OF THE JAPAN VETERINARY MEDICAL ASSOCIATION, vol. 65, no. 8, 20 August 2012 (2012-08-20), JP , pages 617 - 623, XP055887998, ISSN: 0446-6454, DOI: 10.12935/jvma.65.617
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SASAKI YOSHIMASA, OKADA, UEMA, ASAKURA, NODA: "Effects of High-Hydrostatic Pressure on Campylobacter and Enterobacteriaceae in Chicken Liver", JAPANESE JOURNAL OF FOOD MICROBIOLOGY, vol. 35, no. 4, 1 January 2018 (2018-01-01), pages 187 - 192, XP055888010
USHIO SHIMIZU: "Social Cost of Foodborne Disease", JPN. J. FOOD MICROBIOL., vol. 19, no. 3, 2002, pages 87 - 94
"Japan's Specifications and Standards for Food Additives", 2018, MINISTRY OF HEALTH, LABOUR AND WELFARE; CONSUMER AFFAIRS AGENCY
"Hygiene measures for raw poultry meat", DOCUMENT, vol. 6, Japan, pages 1 - 21, XP009533611, Retrieved from the Internet
"About the test method of Enterobacteriaceae of raw meat", FOOD SAFETY ANNOUNCEMENT, vol. 0926, no. 1, Japan, pages 1 - 5, XP009533568, Retrieved from the Internet
SASAKI YOSHIMASA, OKADA, UEMA, ASAKURA, NODA: "Effects of High-Hydrostatic Pressure on Campylobacter and Enterobacteriaceae in Chicken Liver", JAPANESE JOURNAL OF FOOD MICROBIOLOGY, vol. 35, no. 4, 1 January 2018 (2018-01-01), pages 187 - 192, XP055888010
USHIO SHIMIZU: "Social Cost of Foodborne Disease", JPN. J. FOOD MICROBIOL., vol. 19, no. 3, 2002, pages 87 - 94
"Japan's Specifications and Standards for Food Additives", 2018, MINISTRY OF HEALTH, LABOUR AND WELFARE; CONSUMER AFFAIRS AGENCY
Attorney, Agent or Firm:
YAMAMOTO, Shusaku et al. (JP)
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