Method of treating fresh meat cuts
First Claim
1. A process for packing fresh meat cuts comprising:
- treating the fresh meat cuts by contacting the fresh meat cuts with an aqueous solution containing (a) a phosphate compound selected from the ground consisting of the alkali metal orthophosphates, alkali metal pyrophosphates, alkali metal tripolyphosphates and alkali metal hexametaphosphates;
(b) a reducing compound selected from the group consisting of ascorbic acid, isoascorbic acid, the alkali metal salts of said acids, and reductic acid, and (c) a sequestering agent selected from the group consisting of citric acid, tartaric acid, ethylenediaminetetracetic acid, and the sodium and potassium salts of such acids, so as to place in the so treated meat, from about 0.1 weight percent to about 2.0 weight percent of the phosphate compound, from about 0.01 weight percent to about 0.3 weight percent of said reducing compound, and from about 0.01 weight percent to about 0.3 weight percent of said sequestering agent, all based on the total weight of the fresh meat cut so treated by contacting;
thenpackaging the treated fresh meat cuts in a gaseous mixture which comprises from about 2 percent to about 25 oxygen, and from about 20 percent to about 80 percent carbon dioxide, with the balance being nitrogen, whereby the properties of the thus treated and packaged meat are improved and will remain good for an extended period of time of up to at least 21 days in said controlled gaseous atmosphere, and whereby the microbial shelf life of the meat is caused to be at least as long as the color shelf life of the meat.
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Abstract
A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.
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Citations
9 Claims
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1. A process for packing fresh meat cuts comprising:
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treating the fresh meat cuts by contacting the fresh meat cuts with an aqueous solution containing (a) a phosphate compound selected from the ground consisting of the alkali metal orthophosphates, alkali metal pyrophosphates, alkali metal tripolyphosphates and alkali metal hexametaphosphates;
(b) a reducing compound selected from the group consisting of ascorbic acid, isoascorbic acid, the alkali metal salts of said acids, and reductic acid, and (c) a sequestering agent selected from the group consisting of citric acid, tartaric acid, ethylenediaminetetracetic acid, and the sodium and potassium salts of such acids, so as to place in the so treated meat, from about 0.1 weight percent to about 2.0 weight percent of the phosphate compound, from about 0.01 weight percent to about 0.3 weight percent of said reducing compound, and from about 0.01 weight percent to about 0.3 weight percent of said sequestering agent, all based on the total weight of the fresh meat cut so treated by contacting;
thenpackaging the treated fresh meat cuts in a gaseous mixture which comprises from about 2 percent to about 25 oxygen, and from about 20 percent to about 80 percent carbon dioxide, with the balance being nitrogen, whereby the properties of the thus treated and packaged meat are improved and will remain good for an extended period of time of up to at least 21 days in said controlled gaseous atmosphere, and whereby the microbial shelf life of the meat is caused to be at least as long as the color shelf life of the meat. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9)
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Specification