Ultra-high temperature pasteurization and electron beam technology for sterilization of meat and meat products

• US 5,366,746 A
• Filed: 10/04/1993
• Issued: 11/22/1994
• Est. Priority Date: 08/27/1990
• Status: Expired due to Term

• Current Assignee: Quickgrill Food LLC
• Original Assignee: Utah Valley University
• Inventors: Mendenhall, Von T.
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US08/131,321
• Time in Patent Office: 414 Days
• Field of Search: 426/234, 426/520, 426/521
• US Class Current: 426/521
• CPC Class Codes: A23B 4/005 Preserving by heating
• CPC Class Codes: A23B 4/0053 with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
• CPC Class Codes: A23B 4/015 Preserving by irradiation or electric treatment without heating effect
• CPC Class Codes: A23B 4/06 Freezing; Subsequent thawing; Cooling
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Abstract

A method is disclosed for accelerating the ageing process and sterilizing raw meat for extended storage at refrigerated temperatures by treating the meat at ultra-high temperature (UHT), e.g. 900° to 1200° C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. After UHT treatment the meat is cooled to a refrigerated temperature and packaged in a hermetically sealed container. The meat can be rendered storage stable at ambient temperatures by subjecting the hermetically sealed meat to electron beam radiation (EBR) at an irradiating dosage sufficient to destroy all mesophilic vegetative pathogens, spores of pathogens, toxins, and spoilage microorganisms which grow at ambient temperatures.

Claims

1. A method of accelerating the aging process and producing pasteurized raw meat which can be stored for extended periods at refrigerated temperatures comprising the steps of:

(a) treating said meat at ultra-high temperature of between about 900° and

1200°

C. for a time sufficient to denature surface proteins, without burning, to a depth of not more than about 2 mm;

(b) cooling said meat to a refrigerated temperature of between about 2° and

4.4°

C.; and

(c) hermetically sealing the cooled meat in an inert atmosphere.

2. The method according to claim 1 wherein said treatment time is between about 5 and 20 seconds.

3. The method according to claim 2 wherein said surface proteins are denatured to a depth of not more than about 1 mm.

4. The method according to claim 3 wherein said temperature is between about 1000°

and 1200°

C. and said treatment time is between about 5 and 15 seconds.

5. The method according to claim 4 wherein said meat is hermetically sealed in an inert gas.

6. The method according to claim 4 wherein said meat is hermetically sealed by vacuum packaging.

7. The method according to claim 4 wherein said meat is beef.

8. The method according to claim 7 wherein said beef is in the form of a steak.

9. The method according to claim 8 wherein said steak is treated in an electric oven containing a ceramic grill which contacts the surface of the steak providing it with a grilled pattern.

10. The method according to claim 9 wherein said steak is treated at a temperature of about 1100°

C. for a time of about 10 seconds.

11. A method of accelerating the aging process and producing commercially sterile raw meat which can be stored for extended periods at either ambient or refrigerated temperatures comprising the steps of:

(a) treating said meat at ultra-high temperature of between about 900° and

1200°

C. for a time sufficient to denature surface proteins, without burning, to a depth of not more than about 2 mm;

(b) cooling said meat to a refrigerated temperature of between about 2° and

4.4°

C.;

(c) hermetically sealing the cooled meat in an inert atmosphere, and

(d) irradiating said hermetically sealed meat by electron beam radiation at a dosage sufficient to destroy all mesophilic vegetative pathogens, spores of pathogens, toxins, and spoilage microorganisms which grow at ambient temperatures.

12. The method according to claim 11 wherein said meat is irradiated at a dosage of between about 8 and 20 kgray.

13. The method according to claim 12 wherein said meat is irradiated at a dosage of between about 10 and 15 kgray.

14. The method according to claim 12 wherein said treatment time in step (a) is between about 5 and 20 seconds.

15. The method according to claim 14 wherein said surface proteins are denatured to a depth of not more than about 1 mm.

16. The method according to claim 15 wherein, in step (a), said temperature is between about 1000°

and 1200°

C. and said treatment time is between about 5 and 15 seconds.

17. The method according to claim 16 wherein said meat is hermetically sealed in an inert gas.

18. The method according to claim 16 wherein said meat is hermetically sealed by vacuum packaging.

19. The method according to claim 16 wherein said meat is beef.

20. The method according to claim 19 wherein said beef is in the form of a steak.

21. The method according to claim 19 wherein, in step (a), said steak is treated in an electric oven containing a ceramic grill which contacts the surface of the steak providing it with a grilled pattern.

22. The method according to claim 21 wherein said steak is treated at a temperature of about 1100°

C. for a time of about 10 seconds.