Method of Preparing Cuts of Meat
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Abstract
A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of maintaining said cut of meat at a temperature within a temperature range as close to freezing as possible without freezing said meat following cutting of said meat from a meat primal; and maintaining said meat at said temperature in an oxygenated environment for a predetermined extended period of time before transfer to a retail display temperature.
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Citations
59 Claims
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1-28. -28. (canceled)
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29. A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of:
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controlling the temperature within a range sufficient to suppress oxygen consuming reactions and to effect the rate of myoglobin conversion to metmyoglobin, following cutting of said meat from a meat primal; and
maintaining said meat at said temperature in an oxygenated environment for a predetermined extended period of time before transfer to a retail display temperature. - View Dependent Claims (30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41)
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42. According to a further aspect of this invention there is provided a method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of:
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preconditioning by storage of a meat primal under positive pressure in a substantially oxygen-free environment while cooling and before cutting into said cut of meat; and
conditioning said cut of meat following cutting by controlling the temperature within a range sufficient to suppress oxygen consuming reactions and to effect the rate of myoglobin conversion to metmyoglobin, in an oxygenated environment for a predetermined extended period of time before transfer to a retail display temperature. - View Dependent Claims (43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57)
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- 58. A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat substantially as herein described with reference to any one of the accompanying Examples and/or Figures, excluding comparatives.
Specification