Claims
- 1. A method of manufacturing a meat product subjected to curing and drying in the presence of microbacilli and/or other bacteria, comprising the steps of:
- a) curing and drying the meat product to a desired pH; and
- b) subjecting the meat product to high pressure treatment within the range of about 400 to about 600 Mpa at room temperature, wherein the pH of the meat product is stabilized and remains at said desired pH subsequent to said high pressure treatment,
- and wherein step (b) does not include a heat treatment process.
- 2. The method of claim 1 wherein the meat product comprises semifinished products.
- 3. The method of claim 2 wherein said semifinished products are selected from the group consisting of smoked, strongly smoked and hard sausage.
Priority Claims (1)
Number |
Date |
Country |
Kind |
196 53 677 |
Dec 1996 |
DEX |
|
Parent Case Info
This application is a 371 of PCT/EP97/07033, filed Dec. 15, 1997.
PCT Information
Filing Document |
Filing Date |
Country |
Kind |
102e Date |
371c Date |
PCT/EP97/07033 |
12/15/1997 |
|
|
7/29/1999 |
7/29/1999 |
Publishing Document |
Publishing Date |
Country |
Kind |
WO98/26667 |
6/25/1998 |
|
|