A method for treating a product of meat to reduce the microbial population in the same

摘要

A method for processing a beef product to reduce the number of microorganisms in the meat includes the following steps: (a) processing the meat product with an anti microbial component, including: (I) an anti microbial reagent with at least 2 ppm containing one or more monoacids, or more than one carbon dioxide. 12 C atoms; and (II) an effective number of antimicrobial agents, including at least 20 ppm of one or more carbon based acids of one or more C atoms; and (b) reducing the number of microorganisms.