Meat/Fish Preservation Using Chemicals TRIZ Cases

Starter-culture fermentation lowers pH and drying cuts water activity, enabling preservative-free salami without nitrates or nitrites.

Pomegranate-derived ZnO nanoparticles with red cabbage or beetroot extracts help curb nitrite and nitrosamine formation while preserving meat quality.

Controlled humidity, near-freezing temperature, salt exposure, UV light, and ozone extend meat dry aging while limiting spoilage and weight loss.

Buffered acetic acid and cultured vegetable extract keep nitrite levels stable in meat treatment while supporting shelf life, color, and moisture retention.

A volatile compound blend recreates cured meat appearance and aroma while reducing salt, sugar, nitrate, and nitrite use.

Controlled humidity, near-freezing temperature, UV, ozone, and salt exposure extend meat dry aging beyond 35 days with less spoilage.

Combining organic acid salts, diacetate, and disodium diphosphate helps inhibit pathogenic bacteria and extend meat shelf life.

Specific acid ratios and surface or homogeneous distribution help extend food shelf life while limiting taste impact.

Pre-converting plant nitrates to nitrites via microorganisms reduces processing time and improves product consistency in cured meats.

Zinc compounds reduce microbial loads in food immersion solutions through non-oxidizing antimicrobial action.

Resonant ultrasonication with controlled dissolved oxygen penetrates feather follicles to reduce Campylobacter counts by ninety-nine percent.

Methylcellulose film retains amino acid esters on food surfaces, reducing contamination by pathogens like E. coli and Salmonella.

A scraped surface heat exchanger rapidly cools a non-hydrogenated vegetable oil mixture to precise nucleation parameters.

Thamnidium elegans mold application tenderizes meat while inhibiting bacterial growth to prevent spoilage during extended storage.

High pH acetate and citrate solutions replace phosphates to prevent consumer rejection while maintaining protein structure and juiciness.

A neutralized vinegar mix retains moisture and flavor in marinated meats through controlled acidity.

Nitrite application converts deoxymyoglobin to nitrosomyoglobin, resolving purple discoloration while maintaining low oxygen shelf life.

Combines sodium propionate and acetate salts to inhibit gram-negative bacteria growth on meat products without altering taste or texture.

Carbon monoxide treatment prevents myoglobin oxidation during fat removal, maintaining red color in finely textured beef.

Acidulants lower meat pH to shift color from dark burgundy to red, resolving consumer perception issues caused by high muscle glycogen depletion.

Modified S-nitroso-cysteine derivatives preserve meat color and inhibit bacterial growth while minimizing carcinogenic byproduct formation.

Non-thermal plasma converts carbon dioxide to carbon monoxide, eliminating pure carbon monoxide handling risks while preserving meat color.