US2005158432A1PendingUtilityA1

Method of and composition for inhibiting the growth of Clostridium perfringens in meat products

Assignee: WTI INCPriority: Nov 9, 2001Filed: Mar 14, 2005Published: Jul 21, 2005

Est. expiryNov 9, 2021(expired)· nominal 20-yr term from priority

Inventors:Richard Hull

A23V 2002/00A23B 4/12C12H 1/10A23B 4/28A23B 4/20

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Abstract

Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

Claims

exact text as granted — not AI-modified

1 - 12 . (canceled)  
     
     
         13 . A composition of matter consisting essentially of 75 to 85% by weight sodium citrate, 5 to 15% by weight sodium acetate or sodium diacetate and 5 to 15% by weight of citric acid.  
     
     
         14 . A composition of matter consisting essentially of 75 to 85% by weight sodium citrate, 5 to 15% by weight sodium acetate or sodium diacetate, 5 to 15% by weight of citric acid and 1 to 2% by weight sodium acid pyrophosphate.

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