Method for improving the sensory properties and resistance of food and drink products to micro-organisms
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United States of America Patent
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Sep 23, 2014
Grant Date -
May 10, 2012
app pub date -
Feb 22, 2010
filing date -
Feb 25, 2009
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Abstract
A method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria includes contacting the food or drink product with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.
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