US 12,167,740 B2
Method of treating meat
Gary Sisney, Windsor, CO (US)
Assigned to Innovative Meat Solutions, LLC, Windsor, CO (US)
Appl. No. 16/462,810
Filed by Avure Technologies Incorporated, Middletown, OH (US)
PCT Filed Sep. 26, 2017, PCT No. PCT/US2017/053446
§ 371(c)(1), (2) Date May 21, 2019,
PCT Pub. No. WO2018/097887, PCT Pub. Date May 31, 2018.
Claims priority of provisional application 62/515,587, filed on Jun. 6, 2017.
Claims priority of provisional application 62/425,454, filed on Nov. 22, 2016.
Prior Publication US 2019/0373922 A1, Dec. 12, 2019
Int. Cl. A23L 3/015 (2006.01); A23B 4/20 (2006.01); A23L 13/40 (2023.01); A23L 13/50 (2016.01); A23L 13/60 (2016.01)
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
OG exemplary drawing
 
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.