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publicationDate 2013-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2013505725-A
titleOfInvention High pressure pasteurization of minced meat
abstract A method for preserving raw minced meat comprising: a) packing the raw minced meat in a sealed package; b) placing the packed minced meat in a pressure vessel; sealing the container; c) a pressure vessel containing the packed minced meat at least. Pressurize to a pressure of about 50,000 psi and place the packed ground meat under elevated pressure; d) increase the pressure to the packed raw ground meat for about 1 to about 300 seconds, about 30 to about 45 ° F E) and then reducing the pressure on the packed ground meat to ambient pressure; and f) removing the packed ground meat from the pressure vessel. According to this method, pathogenic bacteria are efficiently killed and a longer shelf life is imparted compared to production efficiency and other ground meat handling methods.
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