Meat processing in a controlled gas environment

• US 6,054,161 A
• Filed: 10/25/1995
• Issued: 04/25/2000
• Est. Priority Date: 10/25/1994
• Status: Expired due to Term

• Current Assignee: Foodcap International Ltd.
• Original Assignee: Tenderland Limited
• Inventors: Palmer, Roger Keith
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US08/547,780
• Time in Patent Office: 1,644 Days
• Field of Search: 426/129, 426/392, 426/404, 426/410, 426/418, 426/312, 426/316, 426/641
• US Class Current: 426/312
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Abstract

A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearance of meat over a traditionally handled product.

Claims

1. A method of treatment of meat comprising the steps of:

pre-treating the meat under substantially anaerobic conditions wherein free oxygen is present in an amount of 50,000 parts per million or less for a pre-determined period of time sufficient to substantially suspend oxygen metabolism on or in the meat prior to exposure of the meat to a controlled environment of predetermined temperature and gas type which contains oxygen;

exposing the meat to the controlled environment having the predetermined temperature and gas type; and

holding said gas during a further predetermined period of time for meat containment in the controlled environment at a pressure in excess of atmospheric.

2. The method of treatment as claimed in claim 1, further comprising the step of providing the gas in said controlled environment at pressure levels sufficient to maintain said meat under gas pressure in excess of atmospheric pressure throughout said further predetermined period of time.

3. The method of treatment as claimed in claim 1, further comprising the step of providing an oxygen enriched gas in said controlled environment.

4. The method of treatment as claimed in claim 3, further comprising the step of additionally providing a carbon dioxide enriched gas in the controlled environment during the step of providing the oxygen enriched gas.

5. The method of treatment as claimed in claim 3, wherein the step of providing the oxygen enriched gas results in oxygen predominating in the controlled environment.

6. The method of treatment as claimed in claim 1, further comprising the step of controlling the gas type in said controlled environment wherein oxygen gas is present within a range found in ambient environment to substantially 80%.

7. The method of treatment as claimed in claim 1, further comprising the step of controlling the gas type in said controlled environment wherein a gas mix has oxygen predominating and has carbon dioxide present within a range of 0% to 40%.

8. The method of treatment as claimed in claim 1, further comprising the step of providing the controlled environment at a gas pressure in the range of 1 to 10 pounds per square inch in excess of atmospheric pressure during the further predetermined period of time.

9. The method of treatment as claimed in claim 1, further comprising the step of packaging the meat in at least partially gas permeable material during exposure of said meat to the controlled environment.

10. The method of treatment claimed in claim 1, wherein the free oxygen is present in an amount of less than 500 parts per million on the step of pre-treating the meat under substantially anaerobic conditions.