Antimicrobial compositions for use on food products
The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods.
1. A method of treating a meat or poultry product with an antimicrobial composition, the method comprising:
applying an antimicrobial composition to a meat processing tool selected from the group consisting of a meat pounder, a needle tenderizer, an injector, a grinder, and combinations thereof; and using the meat processing tool to process the meat or poultry product and apply the antimicrobial composition to the surface of the meat or poultry product;
the antimicrobial composition comprising:
about 0.1 wt. % to about 5 wt. % octanoic acid;
citric acid, phosphoric acid, or a mixture thereof;
a citrate salt, a phosphate salt, or a mixture thereof;
a sulfonate surfactant, an alkyl polyglucoside surfactant, or a mixture thereof;
a sorbitan ester; and
optionally, a film-forming agent.
2. The method of claim 1 , wherein the processing further employs mechanical tenderizing selected from the group consisting of pounding, needle tenderizing, injecting, grinding, and combinations thereof.
3. The method of claim 1 , wherein the processing further employs chemical tenderizing selected from the group consisting of aging, acids, spices, enzymes, and combinations thereof.
4. The method of claim 1 , wherein the meat or poultry product is a meat product selected from the group consisting of beef, pork, veal, buffalo and lamb.
5. The method of claim 1 , wherein the meat or poultry product is a poultry product selected from the group consisting of chicken, turkey, ostrich, game hen, squab, guinea fowl, pheasant, quail, duck, goose, and emu.
6. The method of claim 1 , wherein the meat or poultry product is a portion selected from the group consisting of whole, sectioned, primal, sub-primal, trim, muscle, fat, organ, skin, bone and body fluid.
7. The method of claim 1 , wherein the meat processing tool causes the antimicrobial composition to move to an inner surface of the meat or poultry product.
8. The method of claim 1 , wherein the antimicrobial composition is additionally applied to the meat or poultry product by spraying, misting, rolling, fogging, foaming, or immersing.
9. The method of claim 8 , further comprising allowing the antimicrobial composition to remain on the meat or poultry product before processing.
10. The method of claim 9 , wherein the antimicrobial composition remains on the meat or poultry product for at least about 30 seconds before processing.
11. The method of claim 9 , wherein the antimicrobial composition remains on the meat or poultry product for at least about 1 minute before processing.
12. The method of claim 1 , wherein the antimicrobial composition is applied at temperatures from about 1 ° C. to about 30 ° C.
13. The method of claim 1 , further comprising at least one step selected from the group consisting of slicing, applying a second antimicrobial product, marinating, packaging, storing, applying activation energy, and selling.
14. The method of claim 1 , wherein the antimicrobial composition is a concentrate composition.
15. The method of claim 1 , wherein the antimicrobial composition is a ready-to-use composition.
16. The method of claim 15 , wherein the ready-to-use composition contains at least 100 ppm octanoic acid.
17. The method of claim 15 , wherein the ready-to-use composition contains at least 500 ppm octanoic acid.
18. The method of claim 1 , the antimicrobial composition further comprises additional functional ingredients.
19. The method of claim 18 , wherein the additional functional ingredients are selected from the group consisting of oxidizers, carriers, chelating agents, hydrotropes, thickening agents, gelling agents, foaming agents, film-forming agents, surfactants, coupling agents, acidulants, potentiators, flavoring aids, fragrance, dye, and mixtures thereof.
20. The method of claim 8 , wherein the antimicrobial composition is applied to the meat or poultry product by soaking the meat or poultry product in the antimicrobial composition.
21. The method of claim 1 , wherein the processing uses needle tenderizing.