Patent ID: 7919129
Filing Date: 2011-04-05
Classification: A23B,A23L

Abstract:
1. A method for applying acidified calcium sulfate to meat products to eliminate or reduce food borne pathogens, comprising the steps of: providing a plurality of unpackaged meat products on a conveyor defining a plurality of apertures; cascading an initial treatment of acidified calcium sulfate solution over the unpackaged meat products, wherein the acidified calcium sulfate solution comprises one part acidified calcium sulfate to two to three parts water and a pH of about 1 to about 3; after the initial treatment, spraying the acidified calcium sulfate solution at a pressure of about 5 psi to about 50 psi and a drop size of about 1/64 inch to about ¼ inch onto the unpackaged meat products from a top nozzle positioned above the conveyor and from a bottom nozzle positioned below the conveyor so that the acidified calcium sulfate solution penetrates into tissue of the unpackaged meat products, wherein acidified calcium sulfate solution sprayed by the bottom nozzle passes through the conveyor apertures and is applied to the bottom surfaces of the unpackaged meat products.