METHOD FOR CONTROLLING WATER CONTENT WITH DECONTAMINATION IN MEATS

• US 20120225171A1
• Filed: 09/02/2011
• Published: 09/06/2012
• Est. Priority Date: 03/13/1997
• Status: Abandoned Application

• Current Assignee: SafeFresh Technologies LLC
• Original Assignee: SafeFresh Technologies LLC
• Inventors: Garwood, Anthony J.M.
• Application Number:
  US13/224,994
• Publication Number:
  US 20120225171A1
• Time in Patent Office: Days
• US Class Current: 426/232
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 4/24 Inorganic compounds
• 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: 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

Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.

Claims

1. A method for producing treated meat having a predetermined proportion of water in a container, comprising:

in a computer, calculating water losses in meat during processing of the meat;

placing meat in a vessel;

introducing carbon dioxide under pressure and an amount of water into the vessel to form carbonic acid having a pH below 5 on the surfaces of the meat;

agitating the meat in the vessel to expose surfaces of meat to carbonic acid;

applying a suitable vacuum to the vessel to cause a loss of water to result in a predetermined proportion of water in remaining with the meat; and

packaging the meat with a predetermined proportion of water in a container.

2. The method of claim 1, wherein the water losses correspond to water lost during refrigeration and before treating with the carbon dioxide.

3. The method of claim 1, wherein the water losses are calculated by measuring the duration of a processing step and the temperature of the meat at least at the processing step.

4. The method of claim 3, wherein the processing step is refrigeration.

5. The method of claim 1, wherein the water losses comprises water lost subsequent to treating the meat.

6. A method for producing treated meat with a predetermined proportion of water in a container, comprising:

determining a proportion of water suitable for a packaged meat;

placing meat in a vessel;

introducing a bactericide and added water into the vessel, wherein the added water exceeds the predetermined proportion of water suitable for packaged meat;

calculating an amount of water that is evaporated by water vapor;

reducing pressure in the vessel to a suitable pressure below 14 psi, thereby causing evaporation of water from the meat to produce treated meat having a predetermined proportion of water; and

packaging the treated meat containing a predetermined proportion of water suitable for packaged meat.

7. The method of claim 6, wherein the bactericide comprises acidified sodium chlorite.

8. The method of claim 6, wherein the meat is exposed to a vacuum sufficient to cause evaporation of water and a reduction of meat temperature.

9. The method of claim 6, wherein the bactericide comprises chlorine or a chlorine-containing compound.

10. The method of claim 6, wherein the bactericide comprises carbonic acid.

11. A method for producing treated meat having a predetermined proportion of water in a container, comprising:

determining a proportion of water suitable for a packaged meat;

placing meat in a vessel;

introducing sodium chlorite and added water, in solution, into the vessel, wherein the added water exceeds the predetermined proportion of water suitable for packaged meat;

calculating an amount of water that is evaporated by reducing pressure in the vessel to a suitable pressure below 14 psi;

introducing carbon dioxide under pressure into the vessel, thereby causing a reaction between the carbon dioxide and water to produce carbonic acid wherein the quantity of water introduced exceeds the predetermined proportion of water in meat;

reducing gas pressure in the vessel to a suitable pressure below 14 psi so as to facilitate evaporation of water to produce treated meat having the predetermined proportion of water suitable for packaged meat; and

packaging the meat containing a predetermined amount of water.

12. A method of processing perishable products, comprising:

sealing a perishable product in an enclosure;

in a computer, calculating an amount of water that evaporates from the perishable product;

introducing carbon dioxide and an amount of water into the enclosure, said amount of water calculated to be the amount of water that is lost through evaporation to result in a predetermined amount of water in the product when the product is packaged and

applying a vacuum to the vessel to cause the evaporation of water.

13. The method of claim 12, wherein the amount of water is calculated from the amount of carbon dioxide added.

14. The method of claim 12, wherein the amount of water is calculated from the temperature of the meat.

15. The method of claim 12, wherein the amount of water is calculated from the temperature of the meat and the time of the meat at the temperature.

16. The method of claim 12, wherein the amount of water is calculated by weighing the meat before and after a processing step before treating with the carbon dioxide.

17. A method for producing treated meat having a pre-determined proportion of water in a container, comprising:

placing meat into a vessel;

introducing into the vessel carbon dioxide comprising a measured amount of water to provide a fluid capable of killing bacteria,

agitating the meat in the vessel to expose surfaces of meat to the carbon dioxide;

applying a vacuum to cause evaporation of water vapor, wherein said measured amount of water is greater than the water lost due to evaporation; and

packaging the treated meat containing a predetermined proportion of water in a container.

18. The method of claim 17, further comprising transferring the vessel contents into a sealed, gas tight second vessel and applying a vacuum to the second vessel to cause evaporation of water vapor, wherein said measured amount of water is greater than the water lost due to evaporation.

19. A method for producing treated meat having a predetermined proportion of water in a container, comprising:

in a computer, calculating water losses in meat during processing of the meat;

placing meat in a first vessel;

introducing carbon dioxide under pressure and an amount of water into the vessel to form carbonic acid fluid having a pH below 5, wherein the density of the fluid being similar to the density of meat provides buoyancy to the meat, thereby facilitating contact of fluid with the surfaces of the meat;

agitating the fluid and the meat in the vessel to expose surfaces of meat to fluid carbonic acid;

exchanging the fluid with a similar fluid but at a suitably elevated temperature so as to elevate the temperature of the meat surfaces to a predetermined temperature such as about 90°

F.;

separating the fluid and the meat and transferring the meat to a second enclosed vessel, which is then filled with supercritical carbon dioxide above;

packaging the meat containing a predetermined proportion of water in a container.

20. A method for producing treated meat having a predetermined proportion of water in a container, comprising:

determining a proportion of water suitable for a packaged meat;

placing meat in a vessel;

introducing sodium nitrite solution and added water into the vessel, wherein the added water exceeds the predetermined proportion of water suitable for packaged meat;

introducing a measured quantity of a suitable acid catalyst;

calculating an amount of water that is evaporated by water vapor;

reducing pressure in the vessel to a suitable pressure below 14 psi, thereby causing evaporation of water from the meat to produce treated meat having a predetermined proportion of water; and

packaging the treated meat containing a predetermined proportion of water suitable for packaged meat.

21. The method of claim 20, wherein the meat is exposed to a vacuum sufficient to cause evaporation of water and a reduction of meat temperature.

22. The method of claim 20, wherein the acid comprises carbonic acid.

23. A method for producing a product having a predetermined fat content, comprising:

(a) transferring a first stream through a first conduit, wherein said stream has a generally unvarying composition of fat and lean and obtaining a fat content and flowrate of the first stream;

(b) transferring a second steam through a second conduit, said second stream having a greater proportion of fat than lean and obtaining a fat content and flowrate of the second stream; and

(c) calculating a flowrate of the second stream such that when combined with the first stream, a combined third stream is produced of predetermined fat content; and

further performing (d1) or (d2) or (d3);

(d1) increasing the massflow of the second stream to increase the fat content of the combined third stream;

or

(d2) decreasing the massflow of the second stream to decrease the fat content of the combined third stream;

or

(d3) adjusting the massflow of the first and/or second streams so that the fat content of the combined third stream is a predetermined value.

24. The method of claim 23, wherein the first stream is not measured for fat content during transferring.

25. The method of claim 23, wherein a portion of the second stream is not combined with the first stream.