Treatment of meat

• US 6,194,012 B1
• Filed: 07/15/1997
• Issued: 02/27/2001
• Est. Priority Date: 06/11/1992
• Status: Expired due to Term

• Current Assignee: Foodcap International Ltd.
• Original Assignee: Tenderland Limited
• Inventors: Palmer, Roger Keith
• Primary Examiner(s): TRAN, LIEN THUY
• Application Number:
  US08/893,233
• Time in Patent Office: 1,323 Days
• Field of Search: 426/418, 426/129, 426/106, 426/312, 426/315, 426/513, 426/414, 426/316, 534/32, 534/34, 534/36, 535/27, 100/910
• US Class Current: 426/129
• CPC Class Codes: A22C 17/0093 Handling, transporting or packaging pieces of meat
• CPC Class Codes: A22C 7/0046 Containers in which meat is pressed and moulded
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A47B 71/00 Cabinets for perishable goods, e.g. meat safes, fly-proof cabinets fruit or potato storage cabinets, racks or trays A47B75/00; ice-boxes, refrigerators F25D
• CPC Class Codes: B65B 25/067 combined with its conservation
• CPC Class Codes: Y10S 100/91 Meat

Abstract

A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of the meat from direct contact with a gas present in the controllable environment, controlling the gas in the controllable environment by reducing free oxygen gas in the controllable environment and controlling gas pressure in the controllable environment while protecting a majority of the surface of the meat from the effects of a pressure variation, and holding the meat under the controllable environment for a period of time within a predetermined temperature range; provided that the meat is held under the mechanical compression during the controlling of the gas in the controllable environment.

Claims

1. A method of treating or storing meat, which includes the steps of:

providing a container for meat which is controllably closeable to separate gas present in said container from a remaining ambient gas atmosphere, charging said container with meat and closing said container, physically compressing said meat with a meat compressor in said container and providing a barrier in juxtaposition with said meat to separate a majority of the surface of said meat from direct contact with the gas in the container, reducing free oxygen in the container when separate from the remaining ambient gas atmosphere by evacuating the gas in the container and replacing that gas with a gas low or substantially free of free oxygen via a valve, reducing the temperature of the meat in said container and holding the meat for a period of time under the conditions of compression, reduced free oxygen gas and temperature, for aging of the meat.

2. A method of treating or storing meat as claimed in claim 1, wherein the majority of the surface of said meat is separated from direct contact with the gas present in the container by portions of the container compressor maintaining said meat under compression.

3. A method of treating or storing meat as claimed in claim 2 wherein said meat is provided in a substantially contiguous body formed from a plurality of pieces of meat in juxtaposition.

4. A method of treating or storing meat as claimed in claim 1 including the step of substantially separating the majority of the surface of the meat from direct contact with the gas in the container while said container is placed in vacuum during gas exchange.

5. A method of treating or storing meat as claimed in claim 1 including the step of reducing the free oxygen in the container by partially evacuating the gas from the container and replacing said gas with a gas low or substantially free in free oxygen in a series of repeated cycles.

6. A method of treating or storing meat as claimed in claim 1 including the step of placing the gas low or substantially free of free oxygen in the container under positive pressure relative to ambient at least during a portion of the meat containment period.

7. A method of treating or storing meat as claimed in claim 1 including the step of draining weepage or drip from the surface of said meat to a receptacle portion spaced from said meat yet in communication with said container when closed.

8. A method of treating or storing meat as claimed in claim 1, wherein the gas low or substantially free of free oxygen has an oxygen content upper limit of 5%.

9. An apparatus for treating or storing meat which comprises:

a container for containing meat which is controllably closeable after being charged with the meat in order to separate the contained meat from a remaining ambient atmosphere;

a moveable support within the container for physically compressing the meat in the container and providing a barrier to substantially separate a majority of the surface of the meat from direct contact with gas remaining in the closed container; and

a valve operatively connected to the container for reducing free oxygen in the closed container by evacuating gas from the container and replacing the evacuated gas with a gas low or substantially free of oxygen.

10. An apparatus as claimed in claim 9, wherein the meat is formed as a contiguous body of portions of meat in juxtaposition and where the meat is stored in the apparatus at a predetermined temperature above the freezing temperature of the meat.

11. An apparatus for treating or storing meat as claimed in claim 9, wherein the gas low or substantially free of free oxygen has an oxygen content upper limit of 5%.

12. An apparatus for treating or storing meat as claimed in claim 9, wherein the moveable support is operatively associated with a spring in order to compress the meat.