William Schroeder,Robert Stomp,Mani Badvela,Mindy Vanlaningham
申请号：
US14640699
公开号：
US20150250194A1
申请日:
2015.03.06
申请国别(地区):
US
年份:
2015
代理人:
摘要：
A vinegar based-antimicrobial was developed for controlling food pathogens in meat products. The antimicrobial is prepared using liquid blending (buffering process), dehydration and standardization. The buffering process refers to partial neutralization of white distilled vinegar (300 grain) with mild bases to produce a solution containing acetic acid and its salt. The dehydration step involved the removal of water from the buffered vinegar using a dryer. The standardization step involved a plating (spraying) process wherein white distilled vinegar (300 grain) was applied to the dried, buffered vinegar to meet the target active component as well as other physical and chemical product specifications.
