FOOD HYGIENE METHOD AND FOOD PRODUCT

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专利权人:

BERNARD MATTHEWS LIMITED

发明人:

HALL, JEREMY,NORMANTON, JOHN

申请号：

MYPI 2013004399

公开号：

MY160503A

申请日:

2012.06.07

申请国别(地区):

MY

年份:

2017

代理人:

摘要：

THE INVENTION RELATES TO PROCESS FOR REDUCING THE NUMBER OF VIABLE MICROORGANISMS PRESENT ON THE SURFACE OF MEAT, ESPECIALLY POULTRY. THE PROCESS COMPRISING THE STEPS OF RAPIDLY COOLING THE SURFACE MEMBRANE OF A CONTAMINATED MEAT ITEM TO A SEQUENCE OF TEMPERATURES SUFFICIENT TO REDUCE THE NUMBER OF VIABLE BACTERIA, WHILST AT THE SAME TIME RETAINING IN THE MUSCLE MEAT THE ORGANOLEPTIC AND NUTRITIONAL QUALITIES OF FRESH MEAT. CAMPYLOBACTER SPP. ARE SUCCESSFULLY CONTROLLED BY THE METHODS DISCLOSED. (FIG. 1)

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