Hormel Foods Corporation

Michael J Benson

Steven D Leitch

Daniel L Franklin

David J Mills

Lachelle R Venenga

A method of reducing pathogenic bacteria in the neck of poultry is provided. The method includes opening up a neck of a poultry () and rupturing cervical air sacs (). The exposed, ruptured cervical air sacs are treated with an antibacterial agent, thereby reducing pathogenic bacteria.

Method for reducing microbial contamination for poultry

The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine solution, tumbled, and further processed.

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New London, MN, United States of America

Michael J Benson