Method of producing stable meat products and sausages, produced in the presence of microorganisms
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United States of America Patent
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Sep 12, 2000
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N/A
app pub date -
Jul 29, 1999
filing date -
Dec 16, 1996
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Abstract
This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by subjecting the goods to be treated to a high-pressure treatment when the goods have reached a predetermined pH. To this end the sausage and meat products have to be enclosed in an impermeable outer packing which conforms well to the product shape. Subsequently, the goods to be treated are subjected to high pressure (c.400 to 600 MPa) for several minutes in a special pressure vessel.
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