Fecha de publicación: 20/10/1972 Fuente: WIPO "meat" The invention relates to the treatment of fresh meat or meat products by a process which is stated to greatly reduce surface bacteria and extend the storage life of packaged meat kept under normal refrigerated conditions. The process includes the steps of ( a slaughtering and dressing the meat ( b de contamination of the meat surfaces to destroy surface bacteria of psychrophilic and mesophilic types ( c processing and packaging the meat in environmental conditions which do not favour the growth of psychrophilic bacteria i e in temperatures above 50F and ( d storing the packaged meat products under conventional market refrigerated conditions which normally favour the growth of psychrophilic bacteria. Step ( b consists of placing the meat in a chamber the walls of which are maintained at 212F or higher and introducing live steam at a temperature of 230F to 300F for 10 to 90 seconds to destroy surface bacteria of both psychrophilic and mesophilic types. Step ( c is preferably carried out at temperatures between 50 F and 60 F and the packaging uses air or oxygen impermeable plastic film the packages being flushed with an inert gas such as nitrogen before sealing. Between the steps ( b and ( c the decontaminated meat may be held at a temperature below about 29F for a period before packaging and between the steps ( c and ( d the packages of meat may be held at a temperature above about 29F for a period to produce an acceptable colour before storing in refrigerated conditions below 29F. A number of examples of treatment by the process are given and comparisons are made with untreated meat after different periods of storage. When the process is used for ground meat products a small quantity of salt may be added to the meat to reduce the tendency for separation of blood and other fluids from the product.