Process for the extension of microbial life and color life of fresh meat products
First Claim
1. A method of providing fresh meat products, comprising:
- placing fresh meat in a tray and sealing the fresh meat in the tray in an atmosphere that excludes oxygen and includes carbon monoxide; and
applying ionizing radiation to the tray containing the fresh meat.
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Accused Products
Abstract
The microbial life and color life of fresh meat products are extended by placing fresh meat in a tray, sealing the fresh meat in the tray in an atmosphere that excludes oxygen and contains carbon monoxide, and applying ionizing radiation to the tray containing the fresh meat. The color life of the fresh meat in the tray may be controlled (such as to be equal to or less than the microbial life) by employing a permeable element and an impermeable element to seal the fresh meat in the tray. The impermeable element is removed at a time after ionizing radiation has been applied, so that the atmosphere that excludes oxygen and contains carbon monoxide is exchanged for ambient atmosphere, resulting in predictable limiting of color life of the fresh meat.
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Citations
20 Claims
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1. A method of providing fresh meat products, comprising:
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placing fresh meat in a tray and sealing the fresh meat in the tray in an atmosphere that excludes oxygen and includes carbon monoxide; and
applying ionizing radiation to the tray containing the fresh meat. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13)
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14. A method of providing fresh meat products, comprising
placing fresh meat in a tray and sealing the fresh meat in the tray in an atmosphere that excludes oxygen and includes carbon monoxide; -
applying ionizing radiation to the tray containing the fresh meat; and
distributing the fresh meat in the tray for sale to consumers in a retail environment. - View Dependent Claims (15, 16, 17, 18, 19, 20)
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Specification