Meat Pasteurization Patent for Cargill
According to the abstract posted by WIPO, the patent is for "a process for preserving fresh ground meat [which] comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures."
The patent was filed on September 24, 2010, under Application No. PCT/US2010/050211.
For further information please visit: http://www.wipo.int/pctdb/en/ia.jsp?ia=US2010/050211
From the March 31, 2011, Prepared Foods' Daily News