In situ method for processing a perishable product

• US 5,352,467 A
• Filed: 05/11/1992
• Issued: 10/04/1994
• Est. Priority Date: 09/08/1987
• Status: Expired due to Fees

• Current Assignee: Board of Supervisors of Louisiana State University Agricultural & Mechanical College (Louisiana State University System), Pakor, Inc.
• Original Assignee: Pakor, Inc.
• Inventors: McMillin, Kenneth W., Mitchell, Jerry L., Wells, John H., Farr, A. James
• Primary Examiner(s): Tentoni, Leo B.
• Application Number:
  US07/880,869
• Time in Patent Office: 876 Days
• Field of Search: 426/316, 426/320, 426/326, 426/335, 426/392, 426/418, 53/432, 53/434, 53/512
• US Class Current: 426/316
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 3/3409 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 3/3418 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• CPC Class Codes: B01D 15/40 using supercritical fluid as mobile phase or eluent
• CPC Class Codes: B65B 25/001 of foodstuffs, combined with their conservation B65B25/041, B65B25/062, B65B25/067 take precedence
• CPC Class Codes: B65B 31/08 the nozzle being adapted to pierce the container or wrapper
• CPC Class Codes: B65D 81/20 under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas B65D81/28 takes precedence; containers with pressurising means for maintaining ball pressure A63B39/025
• CPC Class Codes: G01N 30/02 Column chromatography

Abstract

A method is disclosed for enhancing the marketable characteristics for a given perishable product prior to or after the product has been placed in a gas-tight consumer-ready package. More specifically, the method of the present invention contemplates the use of one or more agents or mixtures thereof which are introduced into gas communication with a perishable meat product in a selected concentration based on a number of variables including moisture content, muscle type and surface area of said product.

Claims

1. A method for processing a perishable meat product comprising the steps of:

sealing the meat product in a consumer-ready package, where said package is provided with a resealable valve;

introducing a first agent into said package through said resealable valve where said agent is selected to reduce the microbial activity present on the surface of said meat product, where further said agent is introduced at a selected concentration as determined by the weight and type of said meat product;

maintaining said first agent in said package for a residence time determined on the basis of the type and concentration of the agent;

extracting said first agent from said package through said valve and replacing it with a second agent where said second agent is adapted to inhibit microbial activity on the surface of said meat product, where further the concentration of the second agent is determined on the basis of the weight of said product;

replacing said second agent with a third agent, where said third agent includes a high O₂ content and is adapted to induce a bloom in the meat product.

2. The method of claim 1 where said first agent is drawn from the group consisting of O₃, F₂, H₂ O₂, KMnO₄, HClO, Cl₂, ClO₂, O₂, Br₂ and I₂.

3. The method of claim 1 further including the step of introducing yet a fourth agent into said sealed package to enhance the aesthetic characteristics of said meat product, where said agent is drawn from the group consisting of ascorbic acid, isoascorbic acid, erythorbic acid, lactic acid, citric acid, succinic acid and mixtures of salts thereof.

4. The method of claim 1 further including the step of introducing yet a fourth agent into said sealed package to enhance the aesthetic characteristics of said meat product, where said agent is drawn from the group consisting of glycerol monolaurate, sodium sorbate, sodium acetate, sodium iodacetate, potassium sorbate, potassium acetate, potassium iodacetate, iodoacetomide and mixtures of acidic solutions thereof.

5. A method for processing a perishable product comprising the steps of:

positioning the product in a gas impermeable package in gas communication with a selected first agent and thereafter sealing said package while gas communication is maintained between said product and said agent, where the concentration of said first agent is determined by the physical nature of the product.

6. The method of claim 5 where said agent is drawn from the group consisting of O₃, F₂, H₂ O₂, KMnO₄, HClO, Cl₂, ClO₂, O₂, Br₂ and I₂.

7. The method of claim 6 in which said agent is either liquid or aerosol.

8. The method of claim 5 including the additional step of removing said first agent from said sealed package through a valve disposed in said package.

9. The method of claim 8 further including the step of replacing said first agent with a second agent so as to enhance the aesthetic characteristics of the product, where said second agent is drawn from the group consisting of ascorbic acid, isoascorbic acid, erythorbic acid, lactic acid, citric acid, succinic acid and mixtures of salts thereof.

10. The method of claim 8 further including the steps of introducing yet a third agent into said sealed package to enhance the aesthetic characteristics of said product, where said agent is drawn from the group consisting of glycerol monolaurate, sodium sorbate, sodium acetate, sodium iodacetate, potassium sorbate, potassium acetate, potassium iodacetate, iodoacetomide, and mixtures of acidic solutions thereof.

18. The method of claim 5 where the concentration of said agent is determined by the moisture of fat content of a meat product.

11. A method for processing a perishable product comprising the steps of:

sealing the product in a consumer-ready package;

introducing a first agent into said package where said agent is selected to reduce the microbial activity present on the surface of said product, where further said agent is introduced at a selected concentration as determined by the physical nature of said product;

maintaining said first agent in said package for a residence time determined on the basis of the type and concentration of the agent;

extracting said first agent from said package and replacing it with a second agent where said second agent is adapted to inhibit microbial activity on the surface of said product; and

replacing said second agent with a third agent, where said third agent includes a high O₂ content.

12. The method of claim 11 where said first agent is drawn from the group consisting of O₃, F₂, H₂ O₂, KMnO₄, HClO, Cl₂, ClO₂, O₂, Br₂ and I₂.

13. The method of claim 11 where said first agent is an oxidizing gas.

16. The method of claim 11 where said package is provided with a resealable valve through which said agents are introduced or extracted.

14. A method for processing a perishable product comprising the steps of:

sealing the product in a consumer-ready package;

introducing a first agent into said package where said agent is selected to reduce the microbial activity present on the surface of said product, where further said agent is introduced at a selected concentration as determined by the moisture of fat content of said product;

maintaining said first agent in said package for a residence time determined on the basis of the type and concentration of the agent;

extracting said first agent from said package and replacing it with a second agent where said second agent is adapted to inhibit microbial activity on the surface of said product; and

replacing said second agent with a third agent, where said third agent includes a high O₂ content.

15. The method of claim 14 further including the step of introducing yet a fourth agent into said package to enhance the aesthetic characteristics of said product, where said product is drawn from the group consisting of ascorbic acid, isoascorbic acid, erythorbic acid, lactic acid, citric acid, succinic acid and mixtures of salts thereof.

17. The method of claim 14 where said package is provided with a resealable valve through which said agents are introduced or extracted.

19. A method of processing a meat product comprising the steps of:

positioning a meat product in a package in gas communication with a selected first agent and thereafter sealing said package while gas communication is maintained between said product and said agent, where the concentration of said agent is determined by the moisture or fat content of the meat product.