CA2206606A1 - Packaged, prepared ground meat products - Google Patents
Packaged, prepared ground meat productsInfo
- Publication number
- CA2206606A1 CA2206606A1 CA 2206606 CA2206606A CA2206606A1 CA 2206606 A1 CA2206606 A1 CA 2206606A1 CA 2206606 CA2206606 CA 2206606 CA 2206606 A CA2206606 A CA 2206606A CA 2206606 A1 CA2206606 A1 CA 2206606A1
- Authority
- CA
- Canada
- Prior art keywords
- ground meat
- product
- meat product
- packaging material
- ground
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Abstract
Methods for producing a packaged, prepared ground meat product and the ground meat product produced thereby are disclosed. At least one additive is introduced to ground meat to produce a ground meat product which is sealed in an original packaging material in which the ground meat product can be heated, cooled, stored and reheated, if desired. The heating process effectively pasteurizes the ground meat product, thus safeguarding the consumer from harmful bacterial contaminants. The packaged ground meat product also exhibits an extended shelf life.
Description
CA 02206606 1997-0~-30 PACKAGED,PREPAREDGROUND MEATPRODUCTS
Field of the Invention The present invention relates to packaged and prepared cooked ground meat products and methods for processing, packaging and subsequently cooking such ground meat products.
More specifically, the present invention relates to ground meat products that are mixed with an additive, packaged, sealed and heated prior to distribution. Such packaged, cooked meat products may be distributed in the original packaging and used by consumers directly with or without reh~ting, or the product can be reheated in the original packaging to enhance 10 convenience and to preserve flavor and sterility.
Background of the Invention Ground meat products are ordinarily sold to consumers in a raw form for cooking and preparation by the consumer. Ground meat products are frequently processed, for example, by grinding, chopping, shredding, cutting, and the like, to render them useful for a variety of applications and to increase their appeal to the consumer. Ground meats enjoy high levels of sales because they may be conveniently used in a variety of preparations and they generally do not require elaborate or time consuming preparation. They are also generally perceived to represent a good value.
Raw meat products have very strict handling and storage requirements. The shelf life of fresh ground meat products under refrigeration conditions is limited. Modified atmosphere CA 02206606 1997-0~-30 may be introduced during the packaging of fresh meats to extend the shelf life of the product.
Freshness concerns are of paramount importance to meat distributors and consumers alike.
Any processing or packaging step that introduces non-sterile material or takes place in a non-sterile environment poses cont~min~tion risks. Cont~min:~tion may be introduced during any phase of meat preparation or processing and, if the meat is not subsequently heated to a sufficient temperature for a sufficient time period, such cont~min~nt~ may be present in product acquired by consumers. Meat processing steps that take place prior to cooking, such as grinding, introduction of additive ingredients, mixing, and the like, may introduce cont~min~nts. If the cooking times or temperatures are inadequate, cont~min~nts of various 10 types, including harmful bacterial cont~min~nts, may survive the cooking process and cause harm to the consumer. A high percentage of illness attributable to meat products is caused by inadequate cooking by the consumer.
In addition to food safety and sanitation concerns, convenience and ease of preparation of meals is increasingly important to retail, as well as commercial and institutional consumers.
Sales of prepared foods in general, and prepared meats in particular, are increasing as consumers identify more convenient, prepared food products.
Various types of meat products have been commercially processed, prepared, cooked and then packaged for sale to consumers. Because cooking is generally followed by cooling and packaging steps, cont~min~nt~ may be introduced following the cooking process. There is 20 generally no further processing following cooking that would destroy such cont~min~nts, and they remain in the packaged product.
CA 02206606 1997-0~-30 Summary of the Invention The present invention relates to ground meat processing, packaging, and cooking methods for producing a packaged, prepared ground meat product suitable for direct use.
According to methods of the present invention, a predetermined portion of ground meat and at least one additive is sealed in a "cook-in" packaging material in which the product can be heated, cooled, stored, and reheated, if desired. During the cooking process, most bacterial cont~min~nts introduced during meat processing are destroyed as a result of temperature intolerances. The ground meat product is thus effectively pasteurized during the cooking 10 process. The cooked product is retained in its original packaging, cooled and, if necessary, stored prior to distribution and sale to consumers. Because the packaging is sealed prior to cooking and the product does not come in contact with any outside atmosphere until it is opened by the consumer for consumption, cont~min~nts are not introduced and the consumer can be assured that the ground meat product is safe and free from harmful bacterial cont~min~nts.
The methods of the present invention are especially suitable for use with "ground"
meat products. The term "ground" meat products is used to indicate any meat product which is treated, for exarnple, by grinding, chopping, shredding or cutting. Additives, including flavorings or seasonings, may be introduced prior to p~ek~ging and cooking. The methods of 20 the present invention are especially suitable for use with ground beef, but are not limited to that application.
CA 02206606 1997-0~-30 Depending on the type of meat used, the type of processing, and the like, certain parameters may be preferred for certain applications. In general, ground meat that is packaged and cooked according to the present invention is lean, and meat having a leanness of at least about 80% is pler~lled. Extended shelf lives for the packaged, processed meat products can generally be achieved without the use of preservatives. An additive that serves as a moisture absorber and absorbs fluids such as water, which are generated during the cooking process, is preferably introduced and mixed with the ground meat prior to packaging and cooking. If flavorings or seasonings are mixed with the ground meat product prior to packaging, seasonings that do not "bind" or agglomerate the ground meat product are preferably selected.
10 If salt is used as a seasoning, it is preferably used in an encapsulated form in which the salt particles are encapsulated in a non-binding, unflavored material such as soybean oil, that reduces agglomeration of the ground meat during mixing and cooking.
After the ground meat is processed and any desired additives have been introduced, the processed meat is divided into portions and packaged by sealing in a flexible, non-porous m~teri~l. The packaging material is impervious to both liquids and atmosphere and has the strength and durability to withstand heat and considerable handling. Packaging film known as "cook-in" material is preferred. It is generally applied as sheet or bag material over formed ground meat products and sealed around the edges.
After the ground meat product is packaged, it is at least partially cooked, and preferably 20 fully cooked, while sealed in the packaging. Suitable cooking methods include microwaving, boiling, ste~ming, immersion in a hot liquid, or the like. Some distortion of the packaging CA 02206606 1997-0~-30 may take place during cooking, but there is substantially no communication between the atmosphere inside the package and that outside the package during cooking or subsequent handling. The cooking process pasteurizes the packaged ground meat product. The packaged, cooked ground meat product is cooled following cooking and may be stored or transported, as necessary. Institutional, wholesale and retail consumers generally purchase the packaged meat product in a refrigerated or frozen condition and may use it directly. The cooked ground meat may be reheated either in the original packaging or after removal from the original packaging.
In either case, the packaged and cooked ground meat product is free of harmful microbial cont~min~nt~ when opened by the user.
Description of Preferred Embodiments Preferred embodiments of the methods and products of the present invention will be described principally with reference to ground beef, although the methods are suitable for and easily adapted to other types of ground meats. Similarly, preferred additives providing moisture absorbing properties are described as soy products and derivatives, although other additives may be suitable for and adapted for use with ground beef and other types of ground meats. Additives having other properties may also be incorporated.
The present invention preferably employs "ground" meat. Raw meat may be ground, for example, by chopping, cutting, shredding, or grinding using conventional techniques.
20 Different types of meats or meat by-products or derivatives may be combined to produce a ground meat product. Ground meat for use in the methods of the present invention preferably CA 02206606 1997-0~-30 has a leanness of at least about 80 % , and most preferably has a leanness of at least about 90%.
Ground beef having a leanness of about 95 % has produced excellent experimental results.
Introduction of one or more additives takes place prior to packaging. Because ground meats typically release a considerable amount of water during cooking, an additive that absorbs water during the cooking process is introduced and mixed with the ground meat prior to paçk~ging and cooking. Soybean byproducts and derivatives are preferred water absorbing additives for use with ground beef. Although one or more liquids, such as water, are typically introduced as additives when soy products are used in combination with meat products, pr~r~ d methods and products of the present invention do not employ liquids as additives 10 prior to cooking.
Various types of soy products are available and would be appropriate for use as water absorbing agents with various types of ground meat products. A preferred soy product for use with ground beef products is a soy concentrate distributed by Archer-Daniel Midland under the mark ARCON-T. Experimental results suggest that a preferred soy concentrate concentration for use with unseasoned ground beef having a leanness of at least about 90% is about 1.5 % to about 9.5 % , by weight, with a soy concentrate concentration of about 5.5 % by weight being pr~r~ d. Experimental results likewise suggest that a slightly lower concentration of a water absorbing agent is required for ground meat products having seasonings introduced prior to cooking. A preferred soy concentrate concentration for a ground beef product incorporating 20 salt and additional seasonings is about 0.5 % to about 8.5 %, by weight, with a soy concentrate concentration of about 4.5 % being preferred. Other types of water absorbing agents, such as CA 02206606 1997-0~-30 potato derivatives, seaweed byproducts or derivatives, and the like, may be employed in the place of or in addition to a soy product.
Additional additives may also be introduced to and mixed with the ground meat product prior to packaging. Additives that reduce agglomeration or caking during mixing of the ground meat product may be introduced, for example. Soybean oil and silica gel are exemplary agglomeration reducing additives. Various types of flavorings or seasonings may also be introduced to impart or enhance flavor, as desired, or to impart chemical or physical properties, such as water absorption. Additives that are non-binding, in that they do not promote agglomeration or clumping of the ground meat product during mixing and packaging, 10 are pl~f~lled. Salt is a plef~lled additive and, as a result of its binding properties, salt is preferably introduced in an encapsulated form in which it is substantially non-binding during mixing and packaging. Other types of additives, if they have binding properties, may also be introduced in an encapsulated or non-binding form, or non-binding additives may be identified and used. Additives are thoroughly mixed with the ground meat product prior to packaging using techniques that are well known.
Following processing of the ground meat product and introduction of and mixture with additives, it is divided into portions and packaged. Suitable forming processes and techniques for making portions of ground meat products are well known. The packaging material is preferably a flexible synthetic material that has high strength and durability, and is 20 substantially impervious to both liquids and gases. Additionally, the packaging material must retain its structural and physical integrity during the cooking process and must be capable of CA 02206606 1997-0~-30 withst~nding the temperature extremes of cooking and storage under refrigeration or freezing conditions, and then a reheating process. Preferred packaging materials are known in the industry as "cook-in" materials and are typically provided in a sheet or bag form. Materials marketed by the CRYOVAC division of W.R. Grace & Co., Simpsonville, S.C. are suitable.
CRYOVAC materials marketed as T6070B (7mil full coextrusion forming web) and H6240WB (4 mil adhesive l~min~te non-forming web) are preferred. Such materials use an LLDPE type sealant. They have a moisture vapor tr~n~mis~ion rate of less than about 1.0 gr./100 sq. in./day at 100% RH and an oxygen tr~n~mis~ion rate of less than about 1.0 cc/100 sq. in./day at 0% RH.
The packaging process seals the processed ground meat product in the packaging using a vacuum sealing process or a similar process in which most of the ambient atmosphere is removed from inside the sealed package. In a typical process, two sheets of packaging material are l~min~te(1 to one another around all edges of the ground meat product. Suitable paçk~ging techniques are well known.
The packaged, sealed ground meat product is then fully or partially cooked, as appropliate. Ground meat products are preferably fully cooked, for example, by microwaving, boiling, ste~ming or hot liquid cooking the packages, as appropliate. The ground meat product does not contact any atmosphere outside the packaging during the cooking process, and all by-products of the cooking process remain inside the packaging. Sufficient temperatures are 20 m~int~ined for sufficient time periods during the cooking process to pasteurize the meat product and destroy or inactivate substantially all microbial cont~min~nts.
CA 02206606 1997-0~-30 Following cooking, the packaged ground meat products are cooled, as necessary, and stored and/or transported under refrigeration or freezing conditions. The packaged, cooked ground meat product may be used directly, with or without reheating the product. The packaged ground meat product may be reheated in the original packaging by boiling, ste~ming, microwaving, or the like, or the pre-cooked meat product may be removed from the packaging and reheated, as desired. The meat product is substantially free from microbial cont~min~nt.~
until the packaging is opened by the consumer. Because the product is sealed in the original p~çk~ging, cooked, and pasteurized, it also exhibits a useful shelf life that is substantially longer than that of fresh meat products.
One especially preferred application for the methods of the present invention is to produce packaged, cooked ground meat in a form that is suitable for crumbling for use in a variety of menu items such as tacos, chili, meat sauces, and the like. In this application, meat is ground using conventional grinding techniques and appropriate additives are introduced.
For ground beef applications, soy concentrate marketed as ARCON-T is a preferred water absorbing additive, which is introduced in the proportions described above, depending on the presence and type of other additives. Additional seasonings, such as encapsulated salt, spices, paprika, sugar, onion and/or garlic powder, and the like may be introduced to impart or enhance flavor.
Following introduction of the additives, the meat product may be mixed thoroughly, 20 then ground a second time. Portions are preferably processed in a forming machine using a process known as the TENDER-FORM process in which meat strands flow vertically through CA 02206606 1997-0~-30 a fill plate and vertical strands are loosely collected into a formed shape. This type of processing provides faster and more even cooking, and tends to make a more tender, "crumbly" ground meat product. The portions may optionally be processed using a perforator to enhance the crumbling properties of the ground meat product. This type of processing provides a loosely formed portion that has sufficient integrity for packaging and cooking, cooks evenly and rapidly, and is easily crumbled by a consumer, before or after reheating.
Following processing, ground meat portions are packaged by sealing the portion between two sheets of a cook-in, gas- and liquid- impermeable flexible sheet material.
Consumers may crumble the packaged, cooked meat product simply by manipulating and 10 squeezing the packaging either before or after reheating, or the meat product may be removed from the paçk~gin~ and crumbled by manipulation with a utensil. Using the methods of the present invention, the sealed, prepared ground meat product may be stored for an extended period of time, reheated in its original packaging, and eaten or served immediately upon removing it from the packaging.
While in the foregoing specification this invention has been described in relation to certain preferred embodiments, and many details have been set forth for purposes of illustration, it will be apparent to those skilled in the art that the invention is susceptible to additional embodiments and that certain of the details described herein may be varied considerably without departing from the basic principles of the invention.
Field of the Invention The present invention relates to packaged and prepared cooked ground meat products and methods for processing, packaging and subsequently cooking such ground meat products.
More specifically, the present invention relates to ground meat products that are mixed with an additive, packaged, sealed and heated prior to distribution. Such packaged, cooked meat products may be distributed in the original packaging and used by consumers directly with or without reh~ting, or the product can be reheated in the original packaging to enhance 10 convenience and to preserve flavor and sterility.
Background of the Invention Ground meat products are ordinarily sold to consumers in a raw form for cooking and preparation by the consumer. Ground meat products are frequently processed, for example, by grinding, chopping, shredding, cutting, and the like, to render them useful for a variety of applications and to increase their appeal to the consumer. Ground meats enjoy high levels of sales because they may be conveniently used in a variety of preparations and they generally do not require elaborate or time consuming preparation. They are also generally perceived to represent a good value.
Raw meat products have very strict handling and storage requirements. The shelf life of fresh ground meat products under refrigeration conditions is limited. Modified atmosphere CA 02206606 1997-0~-30 may be introduced during the packaging of fresh meats to extend the shelf life of the product.
Freshness concerns are of paramount importance to meat distributors and consumers alike.
Any processing or packaging step that introduces non-sterile material or takes place in a non-sterile environment poses cont~min~tion risks. Cont~min:~tion may be introduced during any phase of meat preparation or processing and, if the meat is not subsequently heated to a sufficient temperature for a sufficient time period, such cont~min~nt~ may be present in product acquired by consumers. Meat processing steps that take place prior to cooking, such as grinding, introduction of additive ingredients, mixing, and the like, may introduce cont~min~nts. If the cooking times or temperatures are inadequate, cont~min~nts of various 10 types, including harmful bacterial cont~min~nts, may survive the cooking process and cause harm to the consumer. A high percentage of illness attributable to meat products is caused by inadequate cooking by the consumer.
In addition to food safety and sanitation concerns, convenience and ease of preparation of meals is increasingly important to retail, as well as commercial and institutional consumers.
Sales of prepared foods in general, and prepared meats in particular, are increasing as consumers identify more convenient, prepared food products.
Various types of meat products have been commercially processed, prepared, cooked and then packaged for sale to consumers. Because cooking is generally followed by cooling and packaging steps, cont~min~nt~ may be introduced following the cooking process. There is 20 generally no further processing following cooking that would destroy such cont~min~nts, and they remain in the packaged product.
CA 02206606 1997-0~-30 Summary of the Invention The present invention relates to ground meat processing, packaging, and cooking methods for producing a packaged, prepared ground meat product suitable for direct use.
According to methods of the present invention, a predetermined portion of ground meat and at least one additive is sealed in a "cook-in" packaging material in which the product can be heated, cooled, stored, and reheated, if desired. During the cooking process, most bacterial cont~min~nts introduced during meat processing are destroyed as a result of temperature intolerances. The ground meat product is thus effectively pasteurized during the cooking 10 process. The cooked product is retained in its original packaging, cooled and, if necessary, stored prior to distribution and sale to consumers. Because the packaging is sealed prior to cooking and the product does not come in contact with any outside atmosphere until it is opened by the consumer for consumption, cont~min~nts are not introduced and the consumer can be assured that the ground meat product is safe and free from harmful bacterial cont~min~nts.
The methods of the present invention are especially suitable for use with "ground"
meat products. The term "ground" meat products is used to indicate any meat product which is treated, for exarnple, by grinding, chopping, shredding or cutting. Additives, including flavorings or seasonings, may be introduced prior to p~ek~ging and cooking. The methods of 20 the present invention are especially suitable for use with ground beef, but are not limited to that application.
CA 02206606 1997-0~-30 Depending on the type of meat used, the type of processing, and the like, certain parameters may be preferred for certain applications. In general, ground meat that is packaged and cooked according to the present invention is lean, and meat having a leanness of at least about 80% is pler~lled. Extended shelf lives for the packaged, processed meat products can generally be achieved without the use of preservatives. An additive that serves as a moisture absorber and absorbs fluids such as water, which are generated during the cooking process, is preferably introduced and mixed with the ground meat prior to packaging and cooking. If flavorings or seasonings are mixed with the ground meat product prior to packaging, seasonings that do not "bind" or agglomerate the ground meat product are preferably selected.
10 If salt is used as a seasoning, it is preferably used in an encapsulated form in which the salt particles are encapsulated in a non-binding, unflavored material such as soybean oil, that reduces agglomeration of the ground meat during mixing and cooking.
After the ground meat is processed and any desired additives have been introduced, the processed meat is divided into portions and packaged by sealing in a flexible, non-porous m~teri~l. The packaging material is impervious to both liquids and atmosphere and has the strength and durability to withstand heat and considerable handling. Packaging film known as "cook-in" material is preferred. It is generally applied as sheet or bag material over formed ground meat products and sealed around the edges.
After the ground meat product is packaged, it is at least partially cooked, and preferably 20 fully cooked, while sealed in the packaging. Suitable cooking methods include microwaving, boiling, ste~ming, immersion in a hot liquid, or the like. Some distortion of the packaging CA 02206606 1997-0~-30 may take place during cooking, but there is substantially no communication between the atmosphere inside the package and that outside the package during cooking or subsequent handling. The cooking process pasteurizes the packaged ground meat product. The packaged, cooked ground meat product is cooled following cooking and may be stored or transported, as necessary. Institutional, wholesale and retail consumers generally purchase the packaged meat product in a refrigerated or frozen condition and may use it directly. The cooked ground meat may be reheated either in the original packaging or after removal from the original packaging.
In either case, the packaged and cooked ground meat product is free of harmful microbial cont~min~nt~ when opened by the user.
Description of Preferred Embodiments Preferred embodiments of the methods and products of the present invention will be described principally with reference to ground beef, although the methods are suitable for and easily adapted to other types of ground meats. Similarly, preferred additives providing moisture absorbing properties are described as soy products and derivatives, although other additives may be suitable for and adapted for use with ground beef and other types of ground meats. Additives having other properties may also be incorporated.
The present invention preferably employs "ground" meat. Raw meat may be ground, for example, by chopping, cutting, shredding, or grinding using conventional techniques.
20 Different types of meats or meat by-products or derivatives may be combined to produce a ground meat product. Ground meat for use in the methods of the present invention preferably CA 02206606 1997-0~-30 has a leanness of at least about 80 % , and most preferably has a leanness of at least about 90%.
Ground beef having a leanness of about 95 % has produced excellent experimental results.
Introduction of one or more additives takes place prior to packaging. Because ground meats typically release a considerable amount of water during cooking, an additive that absorbs water during the cooking process is introduced and mixed with the ground meat prior to paçk~ging and cooking. Soybean byproducts and derivatives are preferred water absorbing additives for use with ground beef. Although one or more liquids, such as water, are typically introduced as additives when soy products are used in combination with meat products, pr~r~ d methods and products of the present invention do not employ liquids as additives 10 prior to cooking.
Various types of soy products are available and would be appropriate for use as water absorbing agents with various types of ground meat products. A preferred soy product for use with ground beef products is a soy concentrate distributed by Archer-Daniel Midland under the mark ARCON-T. Experimental results suggest that a preferred soy concentrate concentration for use with unseasoned ground beef having a leanness of at least about 90% is about 1.5 % to about 9.5 % , by weight, with a soy concentrate concentration of about 5.5 % by weight being pr~r~ d. Experimental results likewise suggest that a slightly lower concentration of a water absorbing agent is required for ground meat products having seasonings introduced prior to cooking. A preferred soy concentrate concentration for a ground beef product incorporating 20 salt and additional seasonings is about 0.5 % to about 8.5 %, by weight, with a soy concentrate concentration of about 4.5 % being preferred. Other types of water absorbing agents, such as CA 02206606 1997-0~-30 potato derivatives, seaweed byproducts or derivatives, and the like, may be employed in the place of or in addition to a soy product.
Additional additives may also be introduced to and mixed with the ground meat product prior to packaging. Additives that reduce agglomeration or caking during mixing of the ground meat product may be introduced, for example. Soybean oil and silica gel are exemplary agglomeration reducing additives. Various types of flavorings or seasonings may also be introduced to impart or enhance flavor, as desired, or to impart chemical or physical properties, such as water absorption. Additives that are non-binding, in that they do not promote agglomeration or clumping of the ground meat product during mixing and packaging, 10 are pl~f~lled. Salt is a plef~lled additive and, as a result of its binding properties, salt is preferably introduced in an encapsulated form in which it is substantially non-binding during mixing and packaging. Other types of additives, if they have binding properties, may also be introduced in an encapsulated or non-binding form, or non-binding additives may be identified and used. Additives are thoroughly mixed with the ground meat product prior to packaging using techniques that are well known.
Following processing of the ground meat product and introduction of and mixture with additives, it is divided into portions and packaged. Suitable forming processes and techniques for making portions of ground meat products are well known. The packaging material is preferably a flexible synthetic material that has high strength and durability, and is 20 substantially impervious to both liquids and gases. Additionally, the packaging material must retain its structural and physical integrity during the cooking process and must be capable of CA 02206606 1997-0~-30 withst~nding the temperature extremes of cooking and storage under refrigeration or freezing conditions, and then a reheating process. Preferred packaging materials are known in the industry as "cook-in" materials and are typically provided in a sheet or bag form. Materials marketed by the CRYOVAC division of W.R. Grace & Co., Simpsonville, S.C. are suitable.
CRYOVAC materials marketed as T6070B (7mil full coextrusion forming web) and H6240WB (4 mil adhesive l~min~te non-forming web) are preferred. Such materials use an LLDPE type sealant. They have a moisture vapor tr~n~mis~ion rate of less than about 1.0 gr./100 sq. in./day at 100% RH and an oxygen tr~n~mis~ion rate of less than about 1.0 cc/100 sq. in./day at 0% RH.
The packaging process seals the processed ground meat product in the packaging using a vacuum sealing process or a similar process in which most of the ambient atmosphere is removed from inside the sealed package. In a typical process, two sheets of packaging material are l~min~te(1 to one another around all edges of the ground meat product. Suitable paçk~ging techniques are well known.
The packaged, sealed ground meat product is then fully or partially cooked, as appropliate. Ground meat products are preferably fully cooked, for example, by microwaving, boiling, ste~ming or hot liquid cooking the packages, as appropliate. The ground meat product does not contact any atmosphere outside the packaging during the cooking process, and all by-products of the cooking process remain inside the packaging. Sufficient temperatures are 20 m~int~ined for sufficient time periods during the cooking process to pasteurize the meat product and destroy or inactivate substantially all microbial cont~min~nts.
CA 02206606 1997-0~-30 Following cooking, the packaged ground meat products are cooled, as necessary, and stored and/or transported under refrigeration or freezing conditions. The packaged, cooked ground meat product may be used directly, with or without reheating the product. The packaged ground meat product may be reheated in the original packaging by boiling, ste~ming, microwaving, or the like, or the pre-cooked meat product may be removed from the packaging and reheated, as desired. The meat product is substantially free from microbial cont~min~nt.~
until the packaging is opened by the consumer. Because the product is sealed in the original p~çk~ging, cooked, and pasteurized, it also exhibits a useful shelf life that is substantially longer than that of fresh meat products.
One especially preferred application for the methods of the present invention is to produce packaged, cooked ground meat in a form that is suitable for crumbling for use in a variety of menu items such as tacos, chili, meat sauces, and the like. In this application, meat is ground using conventional grinding techniques and appropriate additives are introduced.
For ground beef applications, soy concentrate marketed as ARCON-T is a preferred water absorbing additive, which is introduced in the proportions described above, depending on the presence and type of other additives. Additional seasonings, such as encapsulated salt, spices, paprika, sugar, onion and/or garlic powder, and the like may be introduced to impart or enhance flavor.
Following introduction of the additives, the meat product may be mixed thoroughly, 20 then ground a second time. Portions are preferably processed in a forming machine using a process known as the TENDER-FORM process in which meat strands flow vertically through CA 02206606 1997-0~-30 a fill plate and vertical strands are loosely collected into a formed shape. This type of processing provides faster and more even cooking, and tends to make a more tender, "crumbly" ground meat product. The portions may optionally be processed using a perforator to enhance the crumbling properties of the ground meat product. This type of processing provides a loosely formed portion that has sufficient integrity for packaging and cooking, cooks evenly and rapidly, and is easily crumbled by a consumer, before or after reheating.
Following processing, ground meat portions are packaged by sealing the portion between two sheets of a cook-in, gas- and liquid- impermeable flexible sheet material.
Consumers may crumble the packaged, cooked meat product simply by manipulating and 10 squeezing the packaging either before or after reheating, or the meat product may be removed from the paçk~gin~ and crumbled by manipulation with a utensil. Using the methods of the present invention, the sealed, prepared ground meat product may be stored for an extended period of time, reheated in its original packaging, and eaten or served immediately upon removing it from the packaging.
While in the foregoing specification this invention has been described in relation to certain preferred embodiments, and many details have been set forth for purposes of illustration, it will be apparent to those skilled in the art that the invention is susceptible to additional embodiments and that certain of the details described herein may be varied considerably without departing from the basic principles of the invention.
Claims (26)
1. A packaged ground meat product produced by:
forming a predetermined portion of a ground meat product comprising ground meat and at least one additive;
sealing the predetermined portion in an original packaging material to form a packaged ground meat product and, prior to or during the sealing process, removing most of the ambient atmosphere;
heating the packaged ground meat product in its original packaging material;
cooling the packaged ground meat product in its original packaging material; and distributing the packaged ground meat product in its original packaging material.
forming a predetermined portion of a ground meat product comprising ground meat and at least one additive;
sealing the predetermined portion in an original packaging material to form a packaged ground meat product and, prior to or during the sealing process, removing most of the ambient atmosphere;
heating the packaged ground meat product in its original packaging material;
cooling the packaged ground meat product in its original packaging material; and distributing the packaged ground meat product in its original packaging material.
2. A product according to claim 1, wherein the ground meat is ground beef.
3. A product according to claim 2, wherein the ground beef is at least about 90% lean.
4. A product according to claim 1, wherein the ground meat produced comprises a water absorbing agent.
5. A product according to claim 4, wherein the water absorbing agent is a soy product or derivative.
6. A product according to claim 5, wherein the water absorbing agent is a soy concentrate.
7. A product according to claim 4, wherein the water absorbing agent is added to the ground meat in a proportion of about 0.5% to about 9.5%, by weight.
8. A product according to claim 1, additionally comprising at least one flavoring and/or seasoning as an additive.
9. A product according to claim 1, comprising salt as an additive.
10. A product according to claim 9, wherein salt is introduced in an encapsulated form.
11. A product according to claim 1, wherein the original packaging material is a "cook-in"
flexible material.
flexible material.
12. A product according to claim 1, wherein the ground meat is fully cooked during heating.
13. A product according to claim, wherein the ground meat product is pasteurized during heating.
14. A method for packaging and preparing a ground meat product, comprising:
forming a predetermined portion of the ground meat product;
sealing one or more portions of the ground meat product in an original packaging material and prior to or during the sealing process, removing most of the ambient atmosphere;
heating the ground meat product in its original packaging material and thereby destroying or inactivating substantially all microbial contaminants;
cooling the ground meat product in its original packaging material; and distributing the packaged ground meat product in its original packaging material.
forming a predetermined portion of the ground meat product;
sealing one or more portions of the ground meat product in an original packaging material and prior to or during the sealing process, removing most of the ambient atmosphere;
heating the ground meat product in its original packaging material and thereby destroying or inactivating substantially all microbial contaminants;
cooling the ground meat product in its original packaging material; and distributing the packaged ground meat product in its original packaging material.
15. A method according to claim 14, wherein one or more portions of the ground meat product are vacuum sealed in the original packaging material.
16. A method according to claim 14, wherein the ground meat product is partially cooked in its original packaging material.
17. A method according to claim 14, wherein the ground meat product is fully cooked in its original packaging material.
18. A method according to claim 14, wherein the ground meat product is pasteurized in its original packaging material.
19. A method for preparing a ground meat product for consumption comprising:
mixing ground meat with a liquid absorbing agent to form a ground meat product and forming a portion of the ground meat product;
sealing the portion of the ground meat product in an original packaging material that is substantially impervious to gases and liquids;
treating the packaged ground beef product in the original packaging material to destroy or inactivate substantially all microbial contaminants; and distributing the packaged ground beef product in the original packaging material.
mixing ground meat with a liquid absorbing agent to form a ground meat product and forming a portion of the ground meat product;
sealing the portion of the ground meat product in an original packaging material that is substantially impervious to gases and liquids;
treating the packaged ground beef product in the original packaging material to destroy or inactivate substantially all microbial contaminants; and distributing the packaged ground beef product in the original packaging material.
20. A method according to claim 19, wherein the original packaging material is capable of withstanding the temperature extremes required to fully cook the ground meat product, store the treated, packaged ground meat product under refrigeration conditions, and reheat the packaged ground meat products.
21. A method according to claim 19, wherein the treating step comprises heating.
22. A method according to claim 21, wherein the treating step comprises pasteurizing.
23. A method according to claim 19, additionally comprising mixing ground meat with seasoning and/or flavoring agents.
24. A method according to claim 19, additionally comprising mixing ground meat with a liquid absorbing agent.
25. A ground meat product prepared according to the method of claim 19.
26. A ground meat product prepared according to the method of claim 19, wherein the ground meat comprises ground beef.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US65667096A | 1996-05-31 | 1996-05-31 | |
| US08/656,670 | 1996-05-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2206606A1 true CA2206606A1 (en) | 1997-11-30 |
Family
ID=24634063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2206606 Abandoned CA2206606A1 (en) | 1996-05-31 | 1997-05-30 | Packaged, prepared ground meat products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2206606A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1898727A1 (en) * | 2005-06-14 | 2008-03-19 | DWC Hermetica Pty Ltd | Process for improving shelf life of refrigerated foods |
-
1997
- 1997-05-30 CA CA 2206606 patent/CA2206606A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1898727A1 (en) * | 2005-06-14 | 2008-03-19 | DWC Hermetica Pty Ltd | Process for improving shelf life of refrigerated foods |
| EP1898727A4 (en) * | 2005-06-14 | 2008-09-10 | Dwc Hermetica Pty Ltd | Process for improving shelf life of refrigerated foods |
| JP2008546375A (en) * | 2005-06-14 | 2008-12-25 | ディーダブリューシー ハーメティカ ピーティーワイ リミテッド | How to improve the shelf life of refrigerated food |
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| Date | Code | Title | Description |
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| EEER | Examination request | ||
| FZDE | Dead |