Method for reduction in microbial activity in red meat
A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100° F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent.
1. A method for the reduction in microbial activity in a red meat food product intended for human consumption, the method comprising:
contacting said red meat food product after the eviscerating and trimming stages and prior to a chilling or freezing stage with an intervention solution, the intervention solution consisting essentially of a pH modified peroxycarboxylic acid having a pH greater than about 7.0 to about 10.0 at an elevated concentration between about 300 ppm and 2500 ppm and elevated temperature between about 100° F. and about 150° F. for a desired period of time greater than 0 seconds to about 60 seconds.
2. The method of claim 1 , wherein said red meat food product is a red meat carcass, red meat parts or a red meat organ.
3. The method of claim 1 , said red meat food product is contacted with said intervention solution by soaking, dipping, quenching, rinsing, spraying or washing.
4. The method of claim 1 , wherein said peroxycarboxylic acid comprises between about 2 to 12 carbon atoms.
5. The method of claim 1 , wherein said peroxycarboxylic acid comprises peroxyacetic acid.
6. The method of claim 1 , wherein said elevated concentration of said intervention solution is between about 350 ppm and about 1500 ppm.
7. The method of claim 1 , wherein said pH modified peroxycarboxylic acid comprises pH modified peroxyacetic acid.
8. The method of claim 1 , wherein said pH modified peroxycarboxylic acid is prepared using at least one buffering agent, said at least one buffering agent chosen from sodium hydroxide, potassium hydroxide, sodium salts of carbonic acid, potassium salts of carbonic acid, phosphoric acid, silicic acid and combinations thereof.
9. The method of claim 1 , wherein said elevated temperature is between about 115° F. and about 135° F.
10. The method of claim 1 , wherein said intervention solution is applied to said red meat food product for said desired period of time to result in at least a 60% bacterial count reduction.
11. The method of claim 10 , wherein said desired period of time of the intervention solution applied to said red meat food product is in the range between about 2 seconds and about 30.
12. The method of claim 1 , wherein said intervention solution is rinsed off the red meat food product after the desired period of time.
13. The method of claim 1 , wherein said peroxycarboxylic acid solution is chosen from peroxyformic, peroxypropionic, peroxyacetic, peroxybutanoic, peroxypentanoic, peroxyhexanoic, peroxyheptanoic, peroxyoctanoic, peroxynonanoic, peroxydecanoic, peroxyundecanoic, peroxydodecanoic, peroxylactic, peroxymaleic, peroxyascorbic, peroxyhydroxyacetic, peroxyoxalic, peroxymalonic, peroxysuccinic, peroxyglutaric, peroxyadipic, peroxypimelic, peroxysubric acid, and mixtures thereof.
14. The method of claim 1 , wherein said intervention solution is an equilibrium peroxycarboxylic acid having a pH between about 3.5 and about 6.0.
15. The method of claim 14 , wherein said equilibrium peroxycarboxylic acid comprises an equilibrium peroxyacetic acid.
16. The method of claim 1 , wherein said red meat food product is contacted with said intervention solution after a cooling stage and prior to a cutting or deboning stage.
17. The method of claim 1 , wherein said red meat food product is contacted with said intervention solution after a cooling stage, a cutting and a deboning stage but prior to a meat processing stage chosen from grinding, curing, pickling, smoking, cooking and canning.
18. A method for the reduction in microbial activity in a red meat food product intended for human consumption, the method comprising:
contacting said red meat food product after the eviscerating and trimming stages and prior to a chilling or freezing stage with an intervention solution consisting essentially of a pH modified peracetic acid solution having a pH greater than about 7.0 to about 9.5 at a temperature being between about 115° F. and about 135° F. and a concentration being between about 500 ppm and about 750 ppm for a desired period of time being between about 2 seconds and 10 seconds to result in at least a 70% bacterial count reduction.