TRACKING MEAT GOODS TO COUNTRY OF ORIGIN

• US 20070292559A1
• Filed: 11/10/2006
• Published: 12/20/2007
• Est. Priority Date: 03/13/1997
• Status: Abandoned Application

• Current Assignee: SafeFresh Technologies LLC
• Original Assignee: SafeFresh Technologies LLC
• Inventors: Garwood, Anthony
• Application Number:
  US11/558,832
• Publication Number:
  US 20070292559A1
• Time in Patent Office: Days
• US Class Current: 426/2
• CPC Class Codes: A22B 5/0029 Cutting through or detaching portions of a carcass splitting carcasses A22B5/20
• CPC Class Codes: A22B 5/0041 Electronic, robotic or computer assisted cutting, dividing or deboning carcasses
• CPC Class Codes: A22C 17/10 Marking meat or sausages marking animals A01K11/00; labelling B65C
• CPC Class Codes: A23B 4/10 Coating with a protective layer; Compositions or apparatus therefor A23B4/08 takes precedence
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 13/00 Meat products; Meat meal; Preparation or treatment thereof
• CPC Class Codes: B65B 25/067 combined with its conservation
• CPC Class Codes: B65B 7/164 Securing by heat-sealing
• CPC Class Codes: B65D 21/062 the movable parts being attached or integral and displaceable into a position overlying the top of the container, e.g. bails, corner plates covers B65D21/064
• CPC Class Codes: B65D 21/066 the movable parts being supports or feet, e.g. retractable feet, pivotable supports
• CPC Class Codes: B65D 77/2024 the cover being welded or adhered to the container
• CPC Class Codes: B65D 81/2076 in an at least partially rigid container
• CPC Class Codes: B65D 81/264 for absorbing liquids
• CPC Class Codes: B65D 81/267 the absorber being in sheet form
• CPC Class Codes: B65D 81/268 the absorber being enclosed in a small pack, e.g. bag, included in the package
• CPC Class Codes: B65D 81/28 Applications of food preservatives, fungicides, pesticides or animal repellants

Abstract

Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

Claims

1. A method for processing meat obtained from a first country for processing in a second country, comprising:

obtaining meat from a first country, said meat having been harvested in the first country, said meat having information about the meat associated therewith;

processing the meat in a second country;

associating the information with the meat throughout its processing in the second county; and

packaging the meat in a package, wherein the package is associated with the information, wherein the information comprises at least identification of the first country.

2. The method of claim 1, wherein associating information with meat in the first country is done electronically.

3. The method of claim 1, wherein associating information with meat in the second country is done electronically.

4. The method of claim 1, wherein said meat from the first country is packaged in a package.

5. The method of claim 4, wherein the meat is frozen.

6. The method of claim 1, wherein information associated with the package is stored in a computer.

7. The method of claim 1, wherein information is retrieved over the Internet from the first country into the second country.

8. The method of claim 1, wherein the meat from the first country comprises carbon dioxide dissolved in the meat.

9. The method of claim 1, wherein the processing of the meat comprises grinding the meat in a gas to provide ground meat, wherein the majority of the gas comprises carbon dioxide.

10. The method of claim 9, further comprising blending the ground meat with a second ground meat of different composition to produce blended meat having a selected range of at least one meat variable.

11. The method of claim 10, wherein the variable is one from at least fat, lean, and water content.

12. The method of claim 1, wherein the packaging of the meat comprises packaging the meat in a gas, wherein the majority of the gas comprises carbon dioxide.

13. The method of claim 1, wherein the processing of meat comprises grinding and packaging the meat in a gas, wherein the majority of the gas comprises carbon dioxide.

14. The method of claim 1, further comprising marking the package with a mark through which the package is associated with the information.

15. The method of claim 14, wherein the mark is one from at least a barcode or RFID tag.

16. The method of claim 4, wherein the package from the first country includes a mark through which the information is associated with the package.

17. A method for processing meat in a first country for shipment to a second country, comprising:

harvesting meat from an animal in a first country, wherein information about the animal is associated with the meat; and

directing the meat to be shipped to a processor a second country where the processor is capable of associating information with meat throughout processing in the second country, wherein identification of the first country is required to be associated with the meat by the second country, wherein the information comprises at least identification of the first country.

18. The method of claim 17, wherein information about the animal is associated with the animal after birth and before harvesting of meat from the animal after slaughter.

19. The method of claim 17, wherein associating information in the first country is done electronically.

20. The method of claim 17, further comprising packaging the meat in a package in the first country.

21. The method of claim 20, wherein the package includes a mark through which the information is associated with the package.

22. The method of claim 21, wherein the mark is an RFID tag or a barcode.

23. The method of claim 17, wherein the meat comprises carbon dioxide dissolved in the meat.

24. The method of claim 17, further comprising measuring at least one meat variable and the measurement comprises some of the information that is associated with the meat.

25. The method of claim 24, wherein the variable is one from at least fat, lean, and water content.

26. The method of claim 20, wherein packaging comprises packaging the meat in a gas, wherein the majority of the gas comprises carbon dioxide.

27. The method of claim 20, further comprising applying an agent, capable of killing bacteria, with a measured amount of water to the meat before packaging the meat.

28. The method of claim 20, further comprising processing the meat in the first country, including portioning of the meat into boneless portions.

29. The method of claim 28, further comprising applying an agent capable of killing bacteria to the boneless portions before packaging.

30. The method of claim 29, further comprising adjusting the pH.

31. The method of claim 30, further comprising grinding the portions after applying the agent.

32. The method of claim 31, further comprising measuring at least one meat variable and the measurement comprises some of the information that is associated with the package.

33. The method of claim 32, wherein the variable is one from at least fat, lean, and water content.

34. The method of claim 17, wherein the meat is combined with other meat of a different composition to provide combined meat, wherein the combined meat has a selected range of at least one meat variable.

35. The method of claim 34, wherein the combined meat is treated with an agent capable of killing bacteria and a measured quantity of water.

36. The method of claim 34, further comprising measuring at least one meat variable of the combined meat and the measurement comprises some of the information that is associated with the meat.

37. The method of claim 36, wherein the variable is one from at least fat, lean, and water content.

38. The method of claim 20, wherein the meat is shaped into a selected profile before packaging.

39. A method for processing meat obtained from a first country for processing in a second country, comprising:

obtaining meat from a first country, said meat having been harvested in the first country, said meat having identification of the country of origin of the meat associated therewith;

processing the meat in a second country;

associating the country-of-origin identification with the meat throughout its processing in the second country; and

packaging the meat in a package, wherein the package is associated with the country-of-origin identification.

40. The method of claim 39, wherein associating information in the second country is done electronically.

41. A method for processing meat in a first country for shipment to a second country, comprising:

harvesting meat from an animal in a first country, wherein identification of the country of origin of the animal is associated with the meat; and

directing the meat to be shipped to a processor in a second country wherein the processor is capable of associating country-of-origin identification with meat throughout processing in the second country, wherein country-of-origin identification is required to be associated with the meat by the second country.

42. The method of claim 41, wherein associating information by said processor is done electronically.

43. A method for disassembling an animal carcass into smaller portions, comprising:

(a) obtaining an animal carcass that has a tracking device attached thereto;

(b) grading the carcass to determine a characteristic of the carcass;

(c) via a computer system, determining instructions on subdividing the animal carcass based on a grade given to the carcass;

(d) transporting the animal carcass to a plurality of operation stations, wherein each station is associated with a specific task;

(e) scanning the tracking device to obtain instructions from the computer system on how to divide the animal carcass into parts at each operation station; and

(f) after completion of the task at the operation station, recording on more than one tracking devices information that characterizes the parts.

44. The method of claim 43, wherein grading uses a vision system.

45. The method of claim 43, wherein an operation station is associated with a particular skill level of an operator and carcasses are routed based on a level of skill of the operator.

46. The method of claim 43, wherein an operator is allowed to operate at the operation station only when the operator has performed a sanitizing process of the hands.

47. The method of claim 43, wherein the operation station is provided with a display terminal to display the instructions on subdividing the carcass.

48. A method for realizing higher value from an animal carcass, comprising:

(a) obtaining an animal carcass that has a tracking device attached thereto;

(b) grading the carcass;

(c) via a computer, determining a set of instructions on subdividing the carcass based on the grading of the carcass and on a price-affecting variable; and

(d) subdividing the animal carcass in accordance with the instructions.

49. The method of claim 48, wherein the price-affecting variable is at least one of market price, customer orders, current supply, and predicted supply.

50. A method for disassembling an animal carcass into smaller portions, comprising:

(a) obtaining an animal carcass that has a tracking device attached thereto;

(b) grading the carcass to determine a characteristic of the carcass;

(c) encoding the grade of the animal carcass onto the tracking device;

(d) via a computer, determining a set of instructions on subdividing the carcass and encoding the instructions onto the tracking device;

(e) transporting the animal carcass to more than one locations, wherein at each location before the carcass or parts thereof are processed, the tracking device is scanned at the location to provide instructions on processing the carcass or parts thereof; and

(f) encoding information onto tracking devices after processing.

51. The method of claim 50, wherein grading uses a vision system.

52. The method of claim 50, wherein an operation station is associated with a particular skill level of an operator and carcasses are routed based on a level of skill of the operator.

53. The method of claim 50, wherein an operator is allowed to operate at the operation station only when the operator has performed a sanitizing process of the hands.

54. The method of claim 50, wherein the operation station is provided with a display terminal to display the instructions on subdividing the carcass to an operator.

55. A method of disassembling an animal carcass, comprising:

(a) obtaining an animal carcass that has a tracking device attached thereto;

(b) determining a set of instructions on subdividing the carcass;

(c) transporting the animal carcass to more than one locations, wherein at each location before the carcass or parts thereof are processed, the tracking device is scanned at the location and instructions are provided on processing the carcass or parts thereof; and

(d) placing parts of the carcass on a conveyor having a tracking device, wherein the conveyor plate has one or more containers into which the parts are placed, each container having a tracking device.

56. The method of claim 55, wherein the tracking device is an RF tag.

57. The method of claim 55, wherein at least one of the containers contains parts suited for processing into ground beef.

58. The method of claim 55, wherein at least one of the containers contains parts suited for packaging.

59. The method of claim 55, further comprising, placing the parts of the carcass on a carrier plate, and after unloading the carrier plate, washing and sanitizing the carrier plate for reuse.