Meat/Fish Preservation Using Chemicals TRIZ Cases
- Nitrite-Free Salami Fermentation and Drying for Microbial Safety
Starter-culture fermentation lowers pH and drying cuts water activity, enabling preservative-free salami without nitrates or nitrites.
- Plant-Based Meat Additive Using ZnO Nanoparticles to Limit Nitrites
Pomegranate-derived ZnO nanoparticles with red cabbage or beetroot extracts help curb nitrite and nitrosamine formation while preserving meat quality.
- Dry Aging Room Atmosphere Control for Longer Meat Aging
Controlled humidity, near-freezing temperature, salt exposure, UV light, and ozone extend meat dry aging while limiting spoilage and weight loss.
- Buffered Meat Treatment Composition for Stable Natural Nitrite
Buffered acetic acid and cultured vegetable extract keep nitrite levels stable in meat treatment while supporting shelf life, color, and moisture retention.