A PROCESS FOR ENHANCING SHELF LIFE OF RED MEAT

摘要

The process comprising contacting the surfaces of pre-cleaned meat with conventional acidulant selected from carboxylic acids, their salts or source their of in solution form preferably lactic acid and glacial acetic acid in combination followed by applying physiologically acceptable components that are considered as "generally regarded as safe" (GRAS) and selected from clove oil, food grade ethanolic spice extract of sage, thyme, cinnamon.