Use of high pressure processing to improve muscle quality by inhibiting post mortem glycolysis

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United States of America Patent

PATENT NO 9713337
APP PUB NO 20100048116A1
SERIAL NO

12545189

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

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Patent Owner(s)

  • HORMEL FOODS CORPORATION

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Cannon, Jerry Earl Austin, US 2 3
Smit, Nathan Ryan Albert Lea, US 2 3
Summerfield, John William Austin, US 2 3

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