CPC A23L 3/0155 (2013.01) [A23B 4/20 (2013.01); A23L 13/428 (2016.08); A23L 13/52 (2016.08); A23L 13/60 (2016.08); A23V 2002/00 (2013.01)] | 16 Claims |
1. A method of pressure treating fresh meat, comprising:
applying stabilized hemoglobin, prepared by spray drying, without other active ingredients to the fresh meat in an amount of about 0.08 to about 3% by weight of the fresh meat;
thereafter sealing the fresh meat in a container; and
thereafter pressure treating the fresh meat by application of pressure to the fresh meat at a sufficiently high pressure, a controlled temperature, and for a duration of time sufficient to rupture the cell walls of at least some microorganisms present in the fresh meat.
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