초록 ▼

Precooked food products, especially meat products, which have been unpackaged and further processed, are repackaged in a heat tolerant structure and exposed to temperatures of between about 160° F. and 205° F. for 30 seconds to 10 minutes, time and temperature depending on the particular product. Th

Precooked food products, especially meat products, which have been unpackaged and further processed, are repackaged in a heat tolerant structure and exposed to temperatures of between about 160° F. and 205° F. for 30 seconds to 10 minutes, time and temperature depending on the particular product. This post pasteurization treatment extends the shelf life of the product.

대표청구항 ▼

1. A method of treating cooked meat products comprising: (a) packaging the cooked meat product in a flexible heat-tolerant container; (b) placing the packaged meat product in a heated medium kept at a temperature of between about 160° F. and 205° F.; and (c) maintaining the package in the heate

1. A method of treating cooked meat products comprising: (a) packaging the cooked meat product in a flexible heat-tolerant container; (b) placing the packaged meat product in a heated medium kept at a temperature of between about 160° F. and 205° F.; and (c) maintaining the package in the heated medium for between about 30 seconds and 10 minutes. 2. The method of claim 1 wherein the packaged meat product is immersed into hot water. 3. The method of claim 1 wherein the immersed meat product is kept at a temperature of between about 180° F. and 200° F. for a period of between about 30 and 90 seconds. 4. A packaged meat product which has been: (a) cooked in a bag or casing; (b) removed from the bag or casing; (c) further processed; (d) repackaged in a heat tolerant container; (e) exposed to a temperature of between about 160° F. and 205° F. for a period of between about 30 seconds and 10 minutes; and cooled.