http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016213013-A1

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filingDate 2016-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2016-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2016213013-A1
titleOfInvention Use of Probiotics in Meat
abstract The present invention relates to the use of probiotics in meat for preserving the meat and for enhancing the consumer's health. A process for reducing proliferation of and/or for killing pathogenic bacteria in meat is disclosed, the process comprising the steps of: providing a raw meat, the raw meat being free of dry or fermented meat; and adding an effective amount of probiotics to the raw meat, the probiotics inducing no acidification or fermentation of the meat. A product of meat having an extended shelf life is also disclosed. The product comprises a raw meat free of dry or fermented meat; and an effective amount of probiotics for reducing proliferation of and/or for killing pathogenic bacteria in the raw meat while inducing no acidification or fermentation of the product. The probiotics present in the product of meat increase the product's shelf-life compared to a product of meat without probiotic.
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