Food Engineering

Seaboard to share cold brine pasteurization process

March 22, 2003
Processor Seaboard Farms says it will share with the pork industry its rights to a cold brine pasteurization system that reduces bacteria counts and improves the food safety attributes for moisture-enhanced pork.

Since last year, Seaboard Farms has held the exclusive rights to an "advanced oxidation" process that involves air, water and light without the use of chemical additives to pasteurize and reduce bacteria counts for solution used in the company's moisture-enhanced PrairieFresh 'n tender pork products. RGF Environmental developed the process and granted Seaboard Farms exclusive rights for use in the pork industry.

Moisture-enhanced pork products are gaining popularity among consumers because the products are juicier and more tender and flavorful. The National Pork Board estimates that more than 40 percent of all fresh pork sold at retailers is moisture-enhanced.