Patent ID: 6565904
Filing Date: 2003-05-20
Classification: A23B,A23L

Abstract:
A process for decreasing live microbe content in a foodstuff, the process comprising:(a) modifying the pH of an initial foodstuff to be processed to produce a pH modified foodstuff; (a) forming the pH modified foodstuff into a plurality of workpieces; (b) manipulating each workpiece in an initial manipulation while each respective workpiece is at a first temperature less than the freezing point of the pH modified foodstuff, the initial manipulation producing relative movement between points within each workpiece; (c) after the initial manipulation, modifying the temperature of each workpiece to a second temperature less than the freezing point of the pH modified foodstuff, the second temperature being a different temperature than the first temperature; and (d) manipulating each workpiece in an additional manipulation while each respective workpiece is at the second temperature, the additional manipulation producing relative movement between points within each workpiece.