Patent ID: 9265266
Filing Date: 2016-02-23
CPC Classification: A01N,A23B,A23L,A23V

Claim Text:
1. A composition for treating a meat product, comprising: a vinegar component, comprising approximately equal parts of: (1) concentrated buffered vinegar, comprising about 34% to about 38% by weight of one or more acetate salts and about 3.5% to about 4.5% by weight of acetic acid; and (2) unconcentrated buffered vinegar; and an essential oil component, comprising: (1) a first essential oil fraction comprising the fraction which condenses from oregano oil at about 103° C. to about 120° C. at an absolute pressure of about 10 mm Hg; and (2) a second essential oil fraction comprising the fraction which condenses from orange oil at about 60° C. to about 80° C. at an absolute pressure of about 10 mm Hg.