Abstract: A method includes preserving a meat product with propionic acid, the method including contacting meat with exogenous enzymes, maintaining the meat-enzyme mixture for a sufficient period and at a sufficient temperature for the enzyme to react with one or more meat substrates and produce propionic acid, and heating the meat-enzyme mixture for a sufficient period and at a sufficient temperature to inactivate the enzymes and cook the meat.

Abstract: The present invention relates to chloride-selective electrodes which comprise insoluble metal salt layer and a protecting membrane formed of hydrophilic polyurethane thereon, wherein the hydrophilic polyurethane coated chloride-selective electrodes show fast activation and response time and are usefully employed to accurately measure the chloride by reducing the interference from bromide and iodide or preventing the surface of the electrode from protein adsorption.