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Chicken meat product

A chicken and food technology, applied in food preparation, preservation of meat/fish with acid, preservation of meat/fish with chemicals, etc., can solve problems such as cost reduction

Inactive Publication Date: 2001-04-11
埃尔默・F・格拉贝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Intense competition often leads to dangerous cost-cutting at odds with quality processing guidelines imposed by government watchdog agencies such as the Food and Drug Administration, USDA, and Food Safety Inspection Service

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0059] Experiments with plate cultures favoring the growth of Salmonella (enterides) and Escherichia coli (H0157) clearly showed that an aqueous solution of sodium diacetate stopped the growth of these bacteria when a sufficient amount of sodium diacetate was included in the medium.

[0060] In the inhibition test area, the sodium diacetate aqueous solution was placed on the agar plate medium previously inoculated with Escherichia coli and Salmonella respectively. Plate culture for 24-48 hours. The zone of inhibition (minimum diameter of the colony) of the corresponding bacteria was measured. The larger the measured diameter, the greater the inhibition of the colony. Data from these tests are presented below.

example 2

[0062] This test shows that an aqueous solution of sodium diacetate inhibits the growth of pathogenic bacteria on skinless chicken nuggets.

[0063] A quantity of chicken nuggets (chicken legs, skinless) was inoculated with Salmonella Enteritidis to simulate a commercial environment. Then spray the aqueous solution of 20% sodium diacetate on the chicken surface with a spray bottle operated by hand. Chickens were then packaged in polyethylene bags and incubated at 4°C. Samples were taken initially and at 30 minutes, and at 24, 72 and 120 hours. These samples were then tested for the amount of Salmonella present. (Following the laboratory methods of the Society of Agricultural Chemists.) A similar experiment was performed with chicken inoculated with E. coli H0157 and Campylobacter jejuni. For each species, an untreated control sample was included.

[0064] In this example 2 and the following examples 3-5-8 and 9, the test results are expressed in the number of bacterial cel...

example 3

[0071] Test No. start 30 minutes 24 hours 72 hours 4A Surfaces are inoculated with Salmonella and then sprayed

[0072] The data in this Example 3 again show a rapid reduction to zero in skinless chicken chicken deliberately exposed (inoculated) with the three pathogenic bacteria treated with sodium diacetate.

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PUM

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Abstract

A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is retained on the external surfaces of the dressed chicken meat by the surface tension of the sodium diacetate solution after the chicken meat is coated with the solution and is hung freely to permit excess liquid to drain away. The amount of sodium diacetate present in the product of the invention depends upon the degree of pathogenic bacterial contamination of the chicken meat. The sodium diacetate is included in each case in sufficient quantity to preserve the meat from growth of all pathogenic bacteria of the order and species of salmonella, E. coli, and campylobacter.

Description

[0001] This application is based on Provisional Application Serial No. 60 / 083,660, filed April 30, 1998. field of invention [0002] The present invention relates to a packaged chicken product - a dressed whole chicken or dressed chicken nuggets - which is coated with a thin layer of sodium diacetate or an aqueous solution thereof to combat and destroy certain pathogenic bacteria . Background of the invention [0003] The chicken production and chicken processing industry is a large and growing industry in the United States. Although for the processor, the profit per pound of processed chicken is no more than a few cents. Intense competition often leads to dangerous cost-cutting that runs counter to quality-processing guidelines imposed by government watchdog agencies such as the Food and Drug Administration, the U.S. Department of Agriculture, and the Food Safety Inspection Service. [0004] Numerous studies by several government agencies, meat producers, have clearly ide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/12A23B4/20A23L13/50
CPCA23B4/20A23B4/12A23B4/10A23L1/3157A23L13/57
Inventor 埃尔默·F·格拉贝维克特·H·舒伯特
Owner 埃尔默・F・格拉贝
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