Abstract: Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).

Abstract: The invention relates to the use of milk mineral and/or phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. In one aspect of the present invention, compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, and/or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit oxidation which may result in oxidation and discoloration of the raw meats. In one embodiment of the invention, compositions and methods are provided to enhance color characteristics of fleshy meat products to produce aesthetically pleasing products to the consumer.

Abstract: Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).

Abstract: A process and apparatus for cooking non-cured food products in which the non-cured food products are heated in an atmosphere comprising less than about 0.5 vppmd of NO2, producing a cooked food product having substantially no pink discoloration on its outer surface.