| abstract |
A method for preventing the growth of bacteria in meat, poultry, and shellfish products, the method comprising: adding to the meat, poultry or shellfish product an aqueous solution comprising a polyphosphate and an organic acid and / or a salt of an organic acid; wherein: after the addition of the aqueous solution, the resulting product of meat, shellfish, or poultry contains 0.3% to 7% by weight of organic acid and / or salt thereof and 0.01% to 2% in polyphosphate weight; polyphosphate is a sodium polyphosphate, a potassium polyphosphate, a mixed sodium / potassium polyphosphate, or a mixture thereof; polyphosphate is soluble in water and has a chain length of at least two; and organic acid is an edible organic acid. |