CA2279054A1 - Precooked meat for long-term refrigerated storage - Google Patents
Precooked meat for long-term refrigerated storage Download PDFInfo
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Abstract
Control of warmed-over flavor (WOF) development is provided for precooked and even uncured shaped meat products such as meat patties. The meat is combined with a combination of antioxidants including a phosphate/citrus concentrate blend and a rosemary extract. An antimicrobial composition also is preferably included. The meat supply is shaped as desired. A
surface treatment with a caramel coloring can be carried out for an anti-rancidity effect. The shaped meat component then is cooked to attain a relatively high internal temperature.
The final precooked meat product is vacuum packaged. This precooked meat product can be incorporated into a kit having a gas-flushed tray within which the precooked shaped meat product is sealed, together with at least one other food component for use in combination with the precooked shaped meat product.
surface treatment with a caramel coloring can be carried out for an anti-rancidity effect. The shaped meat component then is cooked to attain a relatively high internal temperature.
The final precooked meat product is vacuum packaged. This precooked meat product can be incorporated into a kit having a gas-flushed tray within which the precooked shaped meat product is sealed, together with at least one other food component for use in combination with the precooked shaped meat product.
Description
Case 20262 PRECOOKED MEAT FOR LONG-TERM REFRIGERATED STORAGE
Description Backcxround of the Invention Generally, the invention relates to precooked meat which is able to be stored under refrigerated conditions for extended time~periods without developing so-called warmed-over flavor characteristics. More particularly, the present invention relates to precooked, shaped meat components, combinations incorporating same, and methods of preparing same and using same for preventing development of warmed-over flavor during extended refrigerated storage, without requiring curing or the use of synthetic antioxidants.
Packaged food products, including packaged meals, entrees and meats, represent an important category for food technology companies. An important sub-category encompasses food products which require a minimum amount of consumer preparation and are quick and easy to prepare. Typically, such products will be eaten as packaged or after a brief heating period, such as by microwave heating closely prior to consumption. Certain of the products within this subcategory are packaged and stored as refrigerated products. Heretofore, such packaged products typically did not include a pre-cooked, uncured meat component, such as a shaped and cooked meat in the general nature of a cooked meat patty.
The primary reason for the lack of refrigerated, precooked and uncured meat patties being available to consumers through retail markets is the susceptibility of such meat components to a decline in meat quality during long-term freezer and/or refrigerator storage. In this regard, meat quality decline involves two principal aspects. Microbial quality typically deteriorates under refrigeration, especially . CA 02279054 1999-07-28 y under conditions at which the cooked, shaped meat is not frozen. Psychorotropic bacteria can multiply during refrigerated storage and.reduce acceptable shelf life of the shaped meat. The other aspect of meat quality deterioration which is of particular concern when uncured meat products are refrigerated, particularly above meat-freezing temperatures, is flavor quality deterioration. Maintenance of acceptable flavor of cooked, uncured meat is challenged by the rapid onset of what is known in the art as "warmed-over flavor" (at times referred to herein by WOF). The development of these types of off-flavors occurs within hours of cooking.
Consequently, consumer acceptability of pre-cooked, uncured shaped meat products declines very rapidly with the length of storage time.
It is generally accepted that the WOF phenomenon is caused by autoxidation of meat lipids. WOF characteristics are generally associated with the characteristics of oxidative rancidity. At the minimum, unpleasant flavor notes develop in short order when precooked meat patties and the like are wrapped and refrigerated. Accordingly, these types of meat components traditionally are not included within refrigerated and non-frozen meals which are packaged and sold commercially, particularly within retail markets.
For these reasons, refrigerated, packaged meals, entrees or sandwiches which incorporate unfrozen, fully cooked and shaped meat products such as meat patties typically_are not to be found in grocery refrigerator cases. Accordingly, there exists a need for products incorporating meat which has been precooked and which is stored under refrigerated conditions. Such meat products need to have a shelf life suitable for use within retail grocery store channels of trade. Such precooked meat products subsequently can be eaten cold, or reheated warm or hot, without requiring further cooking. During the commercially acceptable shelf life time period, the precooked meat component must remain acceptable, both as to microbial quality and as to the maintenance of acceptable flavor. Thus, during refrigerated storage for extended time periods, WOF, oxidative rancidity and significant bacterial count increases must be avoided or substantially retarded so as to provide a meat product which is both safe and acceptably flavored.
Summary of the Invention The present invention modifies shaped meats so as to substantially extend the shelf life of precooked meat for time periods measured in months rather than hours or days.
Shelf life maintenance in this regard includes both microbial stability and avoidance of the onset of warmed-over flavor (WOF) and oxidative rancidity characteristics. Included are formulation modifications which use combinations of non-synthetic antioxidants. Such formulation modifications are preferably combined with processing and packaging features, including a relatively high minimum heating temperature and vacuum packaging. In addition to the processes and meat products of the invention, it also includes kits for making or assembling a ready-to-eat meal incorporating a precooked, uncured shaped meat component which avoids the onset of WOF, even during months of refrigerated storage.
It is accordingly a general object of the present invention to preserve precooked shaped meat products for long term refrigerated storage.
Another object of the present invention is to provide improved precooked and uncured meat products, _ processes for preparing and using same, and kits incorporating same, which meat products retard WOF and maintain microbial quality during months of storage.
Another object of this invention is to provide refrigerated, precooked and uncured meat patties in a form suitable for sale to consumers through retail markets by imparting microbial and flavor shelf stability for lengths of time suitable for retail markets and channels of trade.
Another object of the present invention is to combine formulation, processing and packaging features in preparing extended shelf life cooked meat products, the r formulation features including incorporating a combination of antioxidants and other agents.
These and other objects, features and advantages of the present invention will be apparent from and clearly understood through a consideration of the following detailed description.
Brief Description of the Drawings In the course of this description, reference will be made to the attached drawings, wherein:
FIG. 1 is an exploded perspective view of a ready-to-eat packaged meal kit in accordance with the invention, including precooked and vacuum packaged meat patties;
FIG. 2 is a longitudinal cross-sectional view of the embodiment of FIG. 1 as fully assembled;
FIG. 3 is a transverse cross-sectional view of the FIG. 1 embodiment; and FIG. 4 is a top, plan view of another embodiment of the kit.
Description of the Preferred Embodiments Formed meat products according to the invention are prepared from customary meat sources. These include bovine, porcine and poultry meats. Typically, the meats will begin the process in the form of chunk, particulate, ground or deboned meat sources. Examples'include meat pieces which are assembled into shaped food products and which take on various configurations. Included are patties of ground beef, pork or fowl, such being of a type suitable for shaping into ground beef "hamburger" patties, into breakfast sausage patties, and the like. Because of the important and advantageous attributes of the present invention, there is no need for these meat components to be subjected to curing procedures.
It will be appreciated that the color and flavor attributes resulting from curing procedures are not desired for many products.
Regarding the formulation aspects of the invention, it is preferred that both microbial stability and antioxidant components be added to the meat. It is important that a combination of antioxidants be incorporated, as 5 generally discussed herein, in order to achieve the extended shelf life which includes the avoidance of WOF development during the shelf-storage period.
It is generally appreciated that psychorotropic bacteria multiply during refrigerated storage of meat patties and the like, thereby reducing shelf life due to microbial instability. The present invention addresses this problem by adding an antimicrobial composition before it is cooked and typically before it is formed into the desired shape of the meat product. The antimicrobial composition includes at least one organic acid salt, together with a chloride salt.
Exemplary organic acid salts are sodium diacetate and sodium lactate, and closely related salts. Examples include salts of acetic, citric, lactic and propionic acids. Preferably, these are added in combination so that the meat includes both diacetate and lactate moieties. Sodium diacetate is included at levels of between about 0.05 and about 0.2 weight percent, based on the total weight of the formulation. Preferably, sodium diacetate is present at a level of between about 0.07 and about 0.15 weight percent. Concerning the sodium lactate antimicrobial agent, this will be present at concentrations of between about 1 and about 4 weight percent, based upon the total weight of the formulation, preferably between about 1.5 and about 3 weight percent. For convenience, the sodium lactate can be added in the form of a syrup having about 60 weight percent sodium lactate active ingredient.
Most meat formulations according to the invention preferably include an inorganic salt which also imparts antimicrobial properties and can be important for flavor development of the meat product. Common salts such as sodium chloride and potassium chloride are included in this category.
Sodium chloride common salt will be present at typical levels of between about 0.5 and~about 2.0 weight percent, based on the total weight of the total meat formulation. Preferably, the inorganic salt will be present at a level between about 0.8 and about 1.5 weight. percent. While such salts are known to have antimicrobial properties, they also are pro-oxidative and catalyze lipid oxidation associated with rancidity development.
It is generally appreciated that WOF is a byproduct or outcome of rancidity and can be primarily attributed to autoxidation of lipids within the meat. These are generally accepted as being free radical reactions and mechanisms, with the meat muscle tissue itself including catalysts for the autoxidation of the lipids. In a strict sense, the WOF phenomenon and oxidative rancidity are not the same, although they are generally understood to be very closely related. The oxidation reaction of which WOF is a resulting characteristic forms molecules which catalyze oxidative rancidity, providing a cascading effect.
Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), or combinations thereof, are known antioxidants which are generally appreciated as being useful in suppressing lipid oxidation in meats. The present invention avoids the use of such synthetic antioxidant components. Instead, only non-synthetic antioxidants are used, thereby enhancing the value of the product as an all-natural meat product.
The non-synthetic antioxidants which are incorporated with the meat in accordance with the presetrt invention typically are known to have antioxidant properties which can be useful in suppressing lipid oxidation in general.
It has been determined in accordance with the present invention that the particular combination of the invention results in a superior extended shelf life, both in terms of effectiveness and achievement of shelf lives of lengths adequate to meet the requirements of retail consumer trade channels.
One of the non-synthetic antioxidants of the invention is a blend of a phosphate and a citrus concentrate.
Description Backcxround of the Invention Generally, the invention relates to precooked meat which is able to be stored under refrigerated conditions for extended time~periods without developing so-called warmed-over flavor characteristics. More particularly, the present invention relates to precooked, shaped meat components, combinations incorporating same, and methods of preparing same and using same for preventing development of warmed-over flavor during extended refrigerated storage, without requiring curing or the use of synthetic antioxidants.
Packaged food products, including packaged meals, entrees and meats, represent an important category for food technology companies. An important sub-category encompasses food products which require a minimum amount of consumer preparation and are quick and easy to prepare. Typically, such products will be eaten as packaged or after a brief heating period, such as by microwave heating closely prior to consumption. Certain of the products within this subcategory are packaged and stored as refrigerated products. Heretofore, such packaged products typically did not include a pre-cooked, uncured meat component, such as a shaped and cooked meat in the general nature of a cooked meat patty.
The primary reason for the lack of refrigerated, precooked and uncured meat patties being available to consumers through retail markets is the susceptibility of such meat components to a decline in meat quality during long-term freezer and/or refrigerator storage. In this regard, meat quality decline involves two principal aspects. Microbial quality typically deteriorates under refrigeration, especially . CA 02279054 1999-07-28 y under conditions at which the cooked, shaped meat is not frozen. Psychorotropic bacteria can multiply during refrigerated storage and.reduce acceptable shelf life of the shaped meat. The other aspect of meat quality deterioration which is of particular concern when uncured meat products are refrigerated, particularly above meat-freezing temperatures, is flavor quality deterioration. Maintenance of acceptable flavor of cooked, uncured meat is challenged by the rapid onset of what is known in the art as "warmed-over flavor" (at times referred to herein by WOF). The development of these types of off-flavors occurs within hours of cooking.
Consequently, consumer acceptability of pre-cooked, uncured shaped meat products declines very rapidly with the length of storage time.
It is generally accepted that the WOF phenomenon is caused by autoxidation of meat lipids. WOF characteristics are generally associated with the characteristics of oxidative rancidity. At the minimum, unpleasant flavor notes develop in short order when precooked meat patties and the like are wrapped and refrigerated. Accordingly, these types of meat components traditionally are not included within refrigerated and non-frozen meals which are packaged and sold commercially, particularly within retail markets.
For these reasons, refrigerated, packaged meals, entrees or sandwiches which incorporate unfrozen, fully cooked and shaped meat products such as meat patties typically_are not to be found in grocery refrigerator cases. Accordingly, there exists a need for products incorporating meat which has been precooked and which is stored under refrigerated conditions. Such meat products need to have a shelf life suitable for use within retail grocery store channels of trade. Such precooked meat products subsequently can be eaten cold, or reheated warm or hot, without requiring further cooking. During the commercially acceptable shelf life time period, the precooked meat component must remain acceptable, both as to microbial quality and as to the maintenance of acceptable flavor. Thus, during refrigerated storage for extended time periods, WOF, oxidative rancidity and significant bacterial count increases must be avoided or substantially retarded so as to provide a meat product which is both safe and acceptably flavored.
Summary of the Invention The present invention modifies shaped meats so as to substantially extend the shelf life of precooked meat for time periods measured in months rather than hours or days.
Shelf life maintenance in this regard includes both microbial stability and avoidance of the onset of warmed-over flavor (WOF) and oxidative rancidity characteristics. Included are formulation modifications which use combinations of non-synthetic antioxidants. Such formulation modifications are preferably combined with processing and packaging features, including a relatively high minimum heating temperature and vacuum packaging. In addition to the processes and meat products of the invention, it also includes kits for making or assembling a ready-to-eat meal incorporating a precooked, uncured shaped meat component which avoids the onset of WOF, even during months of refrigerated storage.
It is accordingly a general object of the present invention to preserve precooked shaped meat products for long term refrigerated storage.
Another object of the present invention is to provide improved precooked and uncured meat products, _ processes for preparing and using same, and kits incorporating same, which meat products retard WOF and maintain microbial quality during months of storage.
Another object of this invention is to provide refrigerated, precooked and uncured meat patties in a form suitable for sale to consumers through retail markets by imparting microbial and flavor shelf stability for lengths of time suitable for retail markets and channels of trade.
Another object of the present invention is to combine formulation, processing and packaging features in preparing extended shelf life cooked meat products, the r formulation features including incorporating a combination of antioxidants and other agents.
These and other objects, features and advantages of the present invention will be apparent from and clearly understood through a consideration of the following detailed description.
Brief Description of the Drawings In the course of this description, reference will be made to the attached drawings, wherein:
FIG. 1 is an exploded perspective view of a ready-to-eat packaged meal kit in accordance with the invention, including precooked and vacuum packaged meat patties;
FIG. 2 is a longitudinal cross-sectional view of the embodiment of FIG. 1 as fully assembled;
FIG. 3 is a transverse cross-sectional view of the FIG. 1 embodiment; and FIG. 4 is a top, plan view of another embodiment of the kit.
Description of the Preferred Embodiments Formed meat products according to the invention are prepared from customary meat sources. These include bovine, porcine and poultry meats. Typically, the meats will begin the process in the form of chunk, particulate, ground or deboned meat sources. Examples'include meat pieces which are assembled into shaped food products and which take on various configurations. Included are patties of ground beef, pork or fowl, such being of a type suitable for shaping into ground beef "hamburger" patties, into breakfast sausage patties, and the like. Because of the important and advantageous attributes of the present invention, there is no need for these meat components to be subjected to curing procedures.
It will be appreciated that the color and flavor attributes resulting from curing procedures are not desired for many products.
Regarding the formulation aspects of the invention, it is preferred that both microbial stability and antioxidant components be added to the meat. It is important that a combination of antioxidants be incorporated, as 5 generally discussed herein, in order to achieve the extended shelf life which includes the avoidance of WOF development during the shelf-storage period.
It is generally appreciated that psychorotropic bacteria multiply during refrigerated storage of meat patties and the like, thereby reducing shelf life due to microbial instability. The present invention addresses this problem by adding an antimicrobial composition before it is cooked and typically before it is formed into the desired shape of the meat product. The antimicrobial composition includes at least one organic acid salt, together with a chloride salt.
Exemplary organic acid salts are sodium diacetate and sodium lactate, and closely related salts. Examples include salts of acetic, citric, lactic and propionic acids. Preferably, these are added in combination so that the meat includes both diacetate and lactate moieties. Sodium diacetate is included at levels of between about 0.05 and about 0.2 weight percent, based on the total weight of the formulation. Preferably, sodium diacetate is present at a level of between about 0.07 and about 0.15 weight percent. Concerning the sodium lactate antimicrobial agent, this will be present at concentrations of between about 1 and about 4 weight percent, based upon the total weight of the formulation, preferably between about 1.5 and about 3 weight percent. For convenience, the sodium lactate can be added in the form of a syrup having about 60 weight percent sodium lactate active ingredient.
Most meat formulations according to the invention preferably include an inorganic salt which also imparts antimicrobial properties and can be important for flavor development of the meat product. Common salts such as sodium chloride and potassium chloride are included in this category.
Sodium chloride common salt will be present at typical levels of between about 0.5 and~about 2.0 weight percent, based on the total weight of the total meat formulation. Preferably, the inorganic salt will be present at a level between about 0.8 and about 1.5 weight. percent. While such salts are known to have antimicrobial properties, they also are pro-oxidative and catalyze lipid oxidation associated with rancidity development.
It is generally appreciated that WOF is a byproduct or outcome of rancidity and can be primarily attributed to autoxidation of lipids within the meat. These are generally accepted as being free radical reactions and mechanisms, with the meat muscle tissue itself including catalysts for the autoxidation of the lipids. In a strict sense, the WOF phenomenon and oxidative rancidity are not the same, although they are generally understood to be very closely related. The oxidation reaction of which WOF is a resulting characteristic forms molecules which catalyze oxidative rancidity, providing a cascading effect.
Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), or combinations thereof, are known antioxidants which are generally appreciated as being useful in suppressing lipid oxidation in meats. The present invention avoids the use of such synthetic antioxidant components. Instead, only non-synthetic antioxidants are used, thereby enhancing the value of the product as an all-natural meat product.
The non-synthetic antioxidants which are incorporated with the meat in accordance with the presetrt invention typically are known to have antioxidant properties which can be useful in suppressing lipid oxidation in general.
It has been determined in accordance with the present invention that the particular combination of the invention results in a superior extended shelf life, both in terms of effectiveness and achievement of shelf lives of lengths adequate to meet the requirements of retail consumer trade channels.
One of the non-synthetic antioxidants of the invention is a blend of a phosphate and a citrus concentrate.
A preferred product blend along these lines combines sodium tripolyphosphate with natural lemon juice solids or concentrate. An example. of a suitable antioxidant in this regard is LEM-O-FOS~, available from Rhodia, Inc. This particular antioxidant blend includes about 70 weight percent sodium tripolyphosphate and about 30 weight percent lemon juice solids. Typically, it has a pH of 8.7, a phosphate content of 49.2%, and a sodium content of 26.5%. The blend of phosphate salt and citrus concentrate is present at levels of between about 0.3 and about 1 weight percent, based upon the weight of the total meat formulation, preferably between about 0.4 and about~0.7 weight percent. Thus, phosphate is at between about 0.2 and about 0.7, preferably between about 0.3 and about 0.5 weight percent of the meat block, while the lemon solids are at between about 0.1 and about 0.3, preferably between about 0.12 and about 0.21 weight percent.
Used in combination with the phosphate salt and the citrus concentrate is another antioxidant component, this one being a rosemary extract. A typical antioxidant product in this regard is a dry powder version oil soluble rosemary available from Hauser, Inc. under the trademark StabilEnhance~. Such rosemary extract antioxidant is present at levels of between about 0.25 and about 0.7 weight percent, based upon the weight of the fat present within the meat component, preferably between about 0.3 and about 0.5 weight percent of the fat. In an instance where the meat component has a fat content of about 10%,. the approximate level of rosemary extract antioxidant is between about 0.025 and about 0.07 weight percent, based upon the total weight of the meat block, preferably between about 0.03 and about 0.05 weight percent.
Adequate amounts of each antioxidant are to be included in order to achieve the most advantageous effect. In this regard, the combined weight of these antioxidants (based upon meat having 10% fat) is at least about 0.4 weight percent, based upon the weight of the meat block. Preferably, this combined weight is at least about 0.5 weight percent, . CA 02279054 1999-07-28 based upon the weight of the meat. For most meats, the combined antioxidant weights will be a maximum of about 1 weight percent, based on~the total weight. Often, the maximum will be about 0:8 weight percent, based on meat block weight.
Other components can be incorporated into the meat before it is shaped. Included are flavorings and flavor components having certain masking agent attributes which may contribute somewhat to addressing WOF development. Typical components in this regard will be added at levels on the order of about 0.5 to about 1.5 weight percent, based upon the total weight of the meat block.
It is preferred to include in the formulation an antioxidant/antimicrobial agent as an external coating after formation of the meat into the desired shape, and prior to cooking. Caramel coloring components are useful in this regard. In so proceeding, the shaped meat can be dipped into an aqueous solution of the caramel coloring (or otherwise applied) prior to cooking. Caramel coloring of this type is produced as the dark-brown liquid or solid material resulting from heat treatment of a food-grade carbohydrate such as dextrose, invert sugar,~lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose.
Caramelization of these carbohydrates typically is assisted by employing one or more food-grade acids, alkalis or salts.
Exemplary acids in this regard are acetic acid, citric acid, phosphoric acid, sulfuric acid and sulfurous acid. Exemplary alkalis are ammonium hydroxide,. calcium hydroxide, potassium hydroxide and sodium hydroxide. Exemplary salts are ammonium, sodium or potassium carbonate, bicarbonate, phosphate, sulfate and sulfite. A suitable caramel coloring aqueous solution is Maillose~, available from Red Arrow Products. This particular caramel coloring solution has a pH of about 3, a density of 8.6 pounds per gallon, and a Brix of about 9°. It is a clear, brown liquid having a slightly sweet aroma. Application can be by spraying, atomizing, dipping or brushing at a recommended usage level of about 0.3% to about 2% uptake.
Used in combination with the phosphate salt and the citrus concentrate is another antioxidant component, this one being a rosemary extract. A typical antioxidant product in this regard is a dry powder version oil soluble rosemary available from Hauser, Inc. under the trademark StabilEnhance~. Such rosemary extract antioxidant is present at levels of between about 0.25 and about 0.7 weight percent, based upon the weight of the fat present within the meat component, preferably between about 0.3 and about 0.5 weight percent of the fat. In an instance where the meat component has a fat content of about 10%,. the approximate level of rosemary extract antioxidant is between about 0.025 and about 0.07 weight percent, based upon the total weight of the meat block, preferably between about 0.03 and about 0.05 weight percent.
Adequate amounts of each antioxidant are to be included in order to achieve the most advantageous effect. In this regard, the combined weight of these antioxidants (based upon meat having 10% fat) is at least about 0.4 weight percent, based upon the weight of the meat block. Preferably, this combined weight is at least about 0.5 weight percent, . CA 02279054 1999-07-28 based upon the weight of the meat. For most meats, the combined antioxidant weights will be a maximum of about 1 weight percent, based on~the total weight. Often, the maximum will be about 0:8 weight percent, based on meat block weight.
Other components can be incorporated into the meat before it is shaped. Included are flavorings and flavor components having certain masking agent attributes which may contribute somewhat to addressing WOF development. Typical components in this regard will be added at levels on the order of about 0.5 to about 1.5 weight percent, based upon the total weight of the meat block.
It is preferred to include in the formulation an antioxidant/antimicrobial agent as an external coating after formation of the meat into the desired shape, and prior to cooking. Caramel coloring components are useful in this regard. In so proceeding, the shaped meat can be dipped into an aqueous solution of the caramel coloring (or otherwise applied) prior to cooking. Caramel coloring of this type is produced as the dark-brown liquid or solid material resulting from heat treatment of a food-grade carbohydrate such as dextrose, invert sugar,~lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose.
Caramelization of these carbohydrates typically is assisted by employing one or more food-grade acids, alkalis or salts.
Exemplary acids in this regard are acetic acid, citric acid, phosphoric acid, sulfuric acid and sulfurous acid. Exemplary alkalis are ammonium hydroxide,. calcium hydroxide, potassium hydroxide and sodium hydroxide. Exemplary salts are ammonium, sodium or potassium carbonate, bicarbonate, phosphate, sulfate and sulfite. A suitable caramel coloring aqueous solution is Maillose~, available from Red Arrow Products. This particular caramel coloring solution has a pH of about 3, a density of 8.6 pounds per gallon, and a Brix of about 9°. It is a clear, brown liquid having a slightly sweet aroma. Application can be by spraying, atomizing, dipping or brushing at a recommended usage level of about 0.3% to about 2% uptake.
The shaped meat product prepared according to the invention is cooked in order to provide the precooked meat component. This precooking shapes the meat component, kills microbes, provides food safety and flavor development, and contributes to the ready-to-eat characteristic of the shaped meat component. Cooking continues until the meat component attains an internal temperature of at least about 170° F
(76.7° C). This temperature elevation or cooking can be carried out as desired. The preferred cooking approach is within a convection oven while humidity is maintained.
Achieving this temperature is believed to be important in maximizing advantageous development of the antioxidant compounds so as to most effectively, efficiently and advantageously achieve the antioxidant attributes of the present invention.
After appropriate cooling, the resulting precooked shaped meat component is vacuum packaged and hermetically sealed within an oxygen-barrier film. When vacuum packaging is combined with the other features of the invention, same significantly reduces WOF development which is detrimental to the shelf life of precooked, uncured shaped meat products. It has been found to be especially advantageous to proceed with the full combination of meat formulation, processing and packaging features. This combination provides the extended and advantageous shelf life which is important in achieving all of the advantageous effects of the invention.
Precooked, shaped meat components 11 taking~the form of meat patties are illustrated in FIGS. 1, 2 and 3.
Precooked meat components 11 are hermetically sealed under vacuum within a vacuum pouch 12 of oxygen-barrier film which provides a vacuum-pulled envelope in which the meat components are packaged within an environment which significantly reduces oxygen which otherwise could negatively impact the meat components.
Also illustrated are a plurality of baked dough components 13, such as buns, rdlls, biscuits, muffins, and the like. Preferred baked dough components are these types of products as described in commonly owned U.S. application Serial No. 08/678,905, filed July 12, 1996, the disclosure of which is incorporated hereinto. These baked dough components are shelf stable under refrigerated conditions (about 40' F) 5 for at least 60 days. When packaged as described herein, longer shelf lives will be attained to retard staling and off-flavors.
Baked dough components 13 are hermetically sealed within a gas-flushed film container 20. It will be 10 appreciated that this separate hermetic packaging prevents transfers of flavor, moisture, odor, color and the like between the precooked meat component and the baked dough component until after each is removed from its respective pouch or container. Baked dough components 13 also may be in their own film pocket which is sealed, such as the illustrated overwrap 14.
Referring now to the illustrated food package containing the components for a ready-to-eat or ready-to-assemble precooked meat sandwich, this food package includes a rigid or semi-rigid base tray 20 having a plurality of recessed compartments and a top 30 which can be fitted to base tray 20 and sealed thereto as illustrated in FIGS. 2, 3 and 4.
Typical sealing is by the application of heat in accordance with generally known procedures. Base tray 20 of FIGS. 1, 2 and 3 includes a plurality of compartments 21, 22 and 23, separated by internal flanges 15, 16 and 17 in order to _ thereby contain the components of the meal kit and to separate selected components from one another, as desired.
In addition to the precooked meat components il and their vacuum pouch 12 and the baked dough components 13 and their container 14, other components of the meal kit are illustrated. These include cheese slices 31, condiments 32 and 33, such as relish, mustard, ketchup, formulated sauce and the like. Typically, these components would be assembled by the consumer, together with one or more of the precooked shaped meat components 11 and baked dough components 13 into a sandwich meal. If desired, this sandwich meal can be consumed in its refrigerated or a non-reheated condition.
Alternatively, the assembled sandwich can be reheated in a microwave oven or the like. Also illustrated is a treat or dessert component 34, such as wrapped candies.
It will be noted that each of the food components is separately compartmentalized and/or separately wrapped or hermetically sealed. This helps to insure that there is no flavor transfer or other undesired transfer such as moisture and particulates between or among the individual components.
Each compartment is sealed from the other by virtue of the internal flanges 15, 16, 17 which extend the entire height of each respective compartment. Another element of this separate packaging feature is having the top sheet 30 hermetically sealed to the periphery and internal flanges of the base tray 20. In the illustrated embodiments, the peripheral seal is along perimeter top edge 24 and flange top edges 25, 26 and 27. Top sheet 30 is airtightly sealed to these edges 24, 25, 26 and 27 with a hermetic and peelable seal. The package as sealed is preferably gas flushed. Individual components could be gas flushed or vacuum sealed and placed in the base tray during forming or assembly of the kit. Further details of this type of package are found in U.S. Patent No. 5,747,084, the disclosure of which is incorporated hereinto.
Top 30 is preferably a sheet made of a transparent flexible film material. This film material preferably has the ability to be printed upon to the extent desired. Printing directly onto the top 30 is especially desirable in an -embodiment such as illustrated in FIG. 4, which does not include exterior packaging such as that shown in the embodiment of FIGS. 1, 2, and 3. As can be seen in FIG. 4, top sheet 30a includes a label portion 38 having indicia printed thereupon. This printing can be directly onto the sheet itself or can be an initially separate label which is adhered onto the sheet. Any such label can include text and graphics, required labeling information, and the like.
With reference to the base tray 20 which is illustrated in FIGS. 1, 2 and 3, the compartment 23 is CA 02279054 1999-07-28 t illustrated as including a shelf 36. When provided, shelf 36 allows additional volume for conveniently accommodating food components. If desiredw the surface of the shelf 36 which is generally parallel to the top 30 can provide support for a particular food component. This can be accompanied by a particular shape of the indent area 37 defined in part by the vertical wall of the internal flange 16 of the compartment 23.
For example, indent area 37 can be shaped to accommodate oversized baked dough components 13, which can then rest upon the shelf 36, while other portions of the baked dough components rest upon the precooked meat components below at least a portion of the baked dough components and resting within the compartment 23. As can be seen in the illustrated embodiment, the baked dough components can be sized so their volume is accommodated by the compartment 23 without requiring the additional volume provided by the space defined by the shelf 36 and the indent area 37. In the FIG. 4 embodiment, for example, the compartment 23a of base tray 20a does not incorporate any such shelf structure, and this compartment 23a more closely conforms to the overall shape of the baked dough components within their gas flushed film container 14. In this illustrated embodiment, this overall shape generally continues for the precooked shaped meat components within their vacuum pouch 12.
The embodiment illustrated in FIGS. 1, 2 and 3 includes an outer carton 40, which is sized and shaped to accommodate the base tray 20. .In this illustrated embodiment, the outer carton also is sized and shaped to accommodate another meal component, which can be a side item such as a bag of chips, or a containerized drink, for example. Illustrated in this regard is a carbonated soft drink within a generally rigid container 41 such as a metal can. A drink, such as a non-carbonated juice-type drink could instead be provided, for example, in a soft-sided pouch. Accordingly, the embodiment of FIGS. 1, 2 and 3 provides a meal which is more complete than that of FIG. 4.
(76.7° C). This temperature elevation or cooking can be carried out as desired. The preferred cooking approach is within a convection oven while humidity is maintained.
Achieving this temperature is believed to be important in maximizing advantageous development of the antioxidant compounds so as to most effectively, efficiently and advantageously achieve the antioxidant attributes of the present invention.
After appropriate cooling, the resulting precooked shaped meat component is vacuum packaged and hermetically sealed within an oxygen-barrier film. When vacuum packaging is combined with the other features of the invention, same significantly reduces WOF development which is detrimental to the shelf life of precooked, uncured shaped meat products. It has been found to be especially advantageous to proceed with the full combination of meat formulation, processing and packaging features. This combination provides the extended and advantageous shelf life which is important in achieving all of the advantageous effects of the invention.
Precooked, shaped meat components 11 taking~the form of meat patties are illustrated in FIGS. 1, 2 and 3.
Precooked meat components 11 are hermetically sealed under vacuum within a vacuum pouch 12 of oxygen-barrier film which provides a vacuum-pulled envelope in which the meat components are packaged within an environment which significantly reduces oxygen which otherwise could negatively impact the meat components.
Also illustrated are a plurality of baked dough components 13, such as buns, rdlls, biscuits, muffins, and the like. Preferred baked dough components are these types of products as described in commonly owned U.S. application Serial No. 08/678,905, filed July 12, 1996, the disclosure of which is incorporated hereinto. These baked dough components are shelf stable under refrigerated conditions (about 40' F) 5 for at least 60 days. When packaged as described herein, longer shelf lives will be attained to retard staling and off-flavors.
Baked dough components 13 are hermetically sealed within a gas-flushed film container 20. It will be 10 appreciated that this separate hermetic packaging prevents transfers of flavor, moisture, odor, color and the like between the precooked meat component and the baked dough component until after each is removed from its respective pouch or container. Baked dough components 13 also may be in their own film pocket which is sealed, such as the illustrated overwrap 14.
Referring now to the illustrated food package containing the components for a ready-to-eat or ready-to-assemble precooked meat sandwich, this food package includes a rigid or semi-rigid base tray 20 having a plurality of recessed compartments and a top 30 which can be fitted to base tray 20 and sealed thereto as illustrated in FIGS. 2, 3 and 4.
Typical sealing is by the application of heat in accordance with generally known procedures. Base tray 20 of FIGS. 1, 2 and 3 includes a plurality of compartments 21, 22 and 23, separated by internal flanges 15, 16 and 17 in order to _ thereby contain the components of the meal kit and to separate selected components from one another, as desired.
In addition to the precooked meat components il and their vacuum pouch 12 and the baked dough components 13 and their container 14, other components of the meal kit are illustrated. These include cheese slices 31, condiments 32 and 33, such as relish, mustard, ketchup, formulated sauce and the like. Typically, these components would be assembled by the consumer, together with one or more of the precooked shaped meat components 11 and baked dough components 13 into a sandwich meal. If desired, this sandwich meal can be consumed in its refrigerated or a non-reheated condition.
Alternatively, the assembled sandwich can be reheated in a microwave oven or the like. Also illustrated is a treat or dessert component 34, such as wrapped candies.
It will be noted that each of the food components is separately compartmentalized and/or separately wrapped or hermetically sealed. This helps to insure that there is no flavor transfer or other undesired transfer such as moisture and particulates between or among the individual components.
Each compartment is sealed from the other by virtue of the internal flanges 15, 16, 17 which extend the entire height of each respective compartment. Another element of this separate packaging feature is having the top sheet 30 hermetically sealed to the periphery and internal flanges of the base tray 20. In the illustrated embodiments, the peripheral seal is along perimeter top edge 24 and flange top edges 25, 26 and 27. Top sheet 30 is airtightly sealed to these edges 24, 25, 26 and 27 with a hermetic and peelable seal. The package as sealed is preferably gas flushed. Individual components could be gas flushed or vacuum sealed and placed in the base tray during forming or assembly of the kit. Further details of this type of package are found in U.S. Patent No. 5,747,084, the disclosure of which is incorporated hereinto.
Top 30 is preferably a sheet made of a transparent flexible film material. This film material preferably has the ability to be printed upon to the extent desired. Printing directly onto the top 30 is especially desirable in an -embodiment such as illustrated in FIG. 4, which does not include exterior packaging such as that shown in the embodiment of FIGS. 1, 2, and 3. As can be seen in FIG. 4, top sheet 30a includes a label portion 38 having indicia printed thereupon. This printing can be directly onto the sheet itself or can be an initially separate label which is adhered onto the sheet. Any such label can include text and graphics, required labeling information, and the like.
With reference to the base tray 20 which is illustrated in FIGS. 1, 2 and 3, the compartment 23 is CA 02279054 1999-07-28 t illustrated as including a shelf 36. When provided, shelf 36 allows additional volume for conveniently accommodating food components. If desiredw the surface of the shelf 36 which is generally parallel to the top 30 can provide support for a particular food component. This can be accompanied by a particular shape of the indent area 37 defined in part by the vertical wall of the internal flange 16 of the compartment 23.
For example, indent area 37 can be shaped to accommodate oversized baked dough components 13, which can then rest upon the shelf 36, while other portions of the baked dough components rest upon the precooked meat components below at least a portion of the baked dough components and resting within the compartment 23. As can be seen in the illustrated embodiment, the baked dough components can be sized so their volume is accommodated by the compartment 23 without requiring the additional volume provided by the space defined by the shelf 36 and the indent area 37. In the FIG. 4 embodiment, for example, the compartment 23a of base tray 20a does not incorporate any such shelf structure, and this compartment 23a more closely conforms to the overall shape of the baked dough components within their gas flushed film container 14. In this illustrated embodiment, this overall shape generally continues for the precooked shaped meat components within their vacuum pouch 12.
The embodiment illustrated in FIGS. 1, 2 and 3 includes an outer carton 40, which is sized and shaped to accommodate the base tray 20. .In this illustrated embodiment, the outer carton also is sized and shaped to accommodate another meal component, which can be a side item such as a bag of chips, or a containerized drink, for example. Illustrated in this regard is a carbonated soft drink within a generally rigid container 41 such as a metal can. A drink, such as a non-carbonated juice-type drink could instead be provided, for example, in a soft-sided pouch. Accordingly, the embodiment of FIGS. 1, 2 and 3 provides a meal which is more complete than that of FIG. 4.
In the illustrated embodiment, the outer carton 40 has a depth which is sized to accommodate the generally rigid drink container 41. This depth is greater than needed to accommodate the depth of the illustrated base tray 20.
Accordingly, a platform 42 is included along a portion of the bottom panel 43 of the outer carton 40. Platform 42 includes a sidewall 44 having a height adequate to properly "face" the top 30 with respect to a top panel 45 of the outer carton 40.
In this manner, the food components and/or any labeling information with respect to the top 30 are more readily visible through openings of the top panel 45, such as those designated at 46, 47 and 48.
Exemplary illustrations of the disclosure herein are provided in the following examples.
Exa~le 1 Chilled ground beef containing about 10% fat was blended with various ingredients in the following percentages (based on total formulation weight unless otherwise noted) as follows: 93.168 weight percent ground 90 beef (10% fat);
0.094 weight percent sodium diacetate; 4 weight percent sodium lactate syrup (60% sodium lactate); 0.5 weight percent LEM-O-FOS~ antioxidant; 0.038 weight percent StabilEnhance~ OSR-1298 antioxidant (included as 0.4 weight percent of the fat); 1.2 weight percent sodium chloride; and l weight percent flavorings. This composition was formed into patties using a FORMAX~ patty former. The patties were dipped in caramel coloring solution and cooked using an impingement oven until the patties reached an internal temperature of about 170' F.
The thus precooked patties were frozen and vacuum packaged in pairs using a high oxygen barrier film. These vacuum packaged precooked patties were held frozen for up to 30 days prior to thawing and incorporated into a refrigerated kit of a type generally illustrated in FIG. 4. These gas-flushed kits were satisfactorily held for up to 90 days under retail refrigeration conditions, the target shelf-life for products of this type.
Accordingly, a platform 42 is included along a portion of the bottom panel 43 of the outer carton 40. Platform 42 includes a sidewall 44 having a height adequate to properly "face" the top 30 with respect to a top panel 45 of the outer carton 40.
In this manner, the food components and/or any labeling information with respect to the top 30 are more readily visible through openings of the top panel 45, such as those designated at 46, 47 and 48.
Exemplary illustrations of the disclosure herein are provided in the following examples.
Exa~le 1 Chilled ground beef containing about 10% fat was blended with various ingredients in the following percentages (based on total formulation weight unless otherwise noted) as follows: 93.168 weight percent ground 90 beef (10% fat);
0.094 weight percent sodium diacetate; 4 weight percent sodium lactate syrup (60% sodium lactate); 0.5 weight percent LEM-O-FOS~ antioxidant; 0.038 weight percent StabilEnhance~ OSR-1298 antioxidant (included as 0.4 weight percent of the fat); 1.2 weight percent sodium chloride; and l weight percent flavorings. This composition was formed into patties using a FORMAX~ patty former. The patties were dipped in caramel coloring solution and cooked using an impingement oven until the patties reached an internal temperature of about 170' F.
The thus precooked patties were frozen and vacuum packaged in pairs using a high oxygen barrier film. These vacuum packaged precooked patties were held frozen for up to 30 days prior to thawing and incorporated into a refrigerated kit of a type generally illustrated in FIG. 4. These gas-flushed kits were satisfactorily held for up to 90 days under retail refrigeration conditions, the target shelf-life for products of this type.
Example 2 Beef patties were prepared. Fifteen-pound batches of hamburgers were madevusing 89 cow beef (11% fat) ground to 1/8 inch. Each batch contained sodium lactate syrup (60%
sodium lactate) at a level of 4 weight percent of the meat block. All blocks also included sodium diacetate at 0.1 weight percent of the meat block. No flavorings were added.
Table 1 summarizes the ingredients within each composition, identified according to Treatment Number. Various amounts of sodium tripolyphosphate/lemon solids blend, rosemary extract and sodium chloride are designated. Treatment No. il was not in accordance faith the invention. It included 71.19 grams of antioxidant salt in order to provide a Reference sample. This antioxidant salt was a commercially available blend of the synthetic antioxidants BHA, BHT, together with sodium chloride.
Table 1 2 Sodium Anti- Sodium Phos- Rose-0 Treat- 90 beef lactateoxidant di- phate mary NaCl ment syrup salt acetate + Lemon extract salt Number (lbs) (g) (g) (g) (g) (g) (g) 1 14.30 260.99 0 6.48 0 0.13 51.92 2 2 14.29 260.87 0 6.47 3.24 0.13 51.90 3 14.29 260.90 0 6.48 0 2.60 51.90 4 14.28 260.78 0 6.47 3.24 2.59 51.88 5 14.24 260.00 0 6.45 0 0.13 77.59 6 14.24 259.88 0 6.45 3.23 0.13 77.55 3 7 14.24 259.91 0 6.45 0 2.59 77.59 8 14.23 259.79 0 6.45 3.23 2.58 77.53 9 14.26 260.39 0 6.46 1.62 1.36 64.75 10 14.26 260.39 0 6.46 1.62 1.36 64.75 11 14.26 260.28 71.19 0 0 0 0 Each batch was mixed in a Hobart vertical mixer for 3 minutes on speed setting 1. Meat was stuffed into fibrous casings and chilled to aid slicing. Product was sliced 1/4 inch thick and cooked. Cooking proceeded for 7 minutes at 370° F (188°:C) in a convection oven with a pan of water inside in order to maintain humidity. The patties were 5 on stainless steel baking sheets and were heated to an internal temperature of 170° F (76.7° C). Certain of these cooked burgers were vacuum packaged in a high oxygen barrier film, while others of these burgers were sealed in plastic bags containing atmospheric air. All patties were immediately 10 frozen to 0° F (-18° C) and held for three days. Both categories of patties were subsequently stored at 40° F
(4.4° C). .
Seven days from cooking (four days after defrosting), samples from each Treatment Number which were 15 stored in air were submitted to a trained flavor profile sensory panel for assessment of off-aroma, beef flavor intensity, and off-flavor intensity. Panelists noted which treatments each considered acceptable. Mean scores of sensory attributes by Treatment Number are shown in Table 2.
sodium lactate) at a level of 4 weight percent of the meat block. All blocks also included sodium diacetate at 0.1 weight percent of the meat block. No flavorings were added.
Table 1 summarizes the ingredients within each composition, identified according to Treatment Number. Various amounts of sodium tripolyphosphate/lemon solids blend, rosemary extract and sodium chloride are designated. Treatment No. il was not in accordance faith the invention. It included 71.19 grams of antioxidant salt in order to provide a Reference sample. This antioxidant salt was a commercially available blend of the synthetic antioxidants BHA, BHT, together with sodium chloride.
Table 1 2 Sodium Anti- Sodium Phos- Rose-0 Treat- 90 beef lactateoxidant di- phate mary NaCl ment syrup salt acetate + Lemon extract salt Number (lbs) (g) (g) (g) (g) (g) (g) 1 14.30 260.99 0 6.48 0 0.13 51.92 2 2 14.29 260.87 0 6.47 3.24 0.13 51.90 3 14.29 260.90 0 6.48 0 2.60 51.90 4 14.28 260.78 0 6.47 3.24 2.59 51.88 5 14.24 260.00 0 6.45 0 0.13 77.59 6 14.24 259.88 0 6.45 3.23 0.13 77.55 3 7 14.24 259.91 0 6.45 0 2.59 77.59 8 14.23 259.79 0 6.45 3.23 2.58 77.53 9 14.26 260.39 0 6.46 1.62 1.36 64.75 10 14.26 260.39 0 6.46 1.62 1.36 64.75 11 14.26 260.28 71.19 0 0 0 0 Each batch was mixed in a Hobart vertical mixer for 3 minutes on speed setting 1. Meat was stuffed into fibrous casings and chilled to aid slicing. Product was sliced 1/4 inch thick and cooked. Cooking proceeded for 7 minutes at 370° F (188°:C) in a convection oven with a pan of water inside in order to maintain humidity. The patties were 5 on stainless steel baking sheets and were heated to an internal temperature of 170° F (76.7° C). Certain of these cooked burgers were vacuum packaged in a high oxygen barrier film, while others of these burgers were sealed in plastic bags containing atmospheric air. All patties were immediately 10 frozen to 0° F (-18° C) and held for three days. Both categories of patties were subsequently stored at 40° F
(4.4° C). .
Seven days from cooking (four days after defrosting), samples from each Treatment Number which were 15 stored in air were submitted to a trained flavor profile sensory panel for assessment of off-aroma, beef flavor intensity, and off-flavor intensity. Panelists noted which treatments each considered acceptable. Mean scores of sensory attributes by Treatment Number are shown in Table 2.
Table 2 7 Pn t n1- Qra 1 c Hauser Anti- Overall Accept-No. Lem-0-Stabil-Sal# oxidantOff Differ-Beef ante Fos Enhanr~e(X) Salt ence Off (X) I (X) (X) Arana from Flavor (X) Refer- Inten-Flavor ante sity 1 0 0.02 0.8 --- 4.25 4.46 3.25 4.55 0 2 0.50 0.02 0.8 --- 4.26 3.8 2.83 4.59 0 3 0 0.40 0.8 --- 4.40 3.48 2.92 3.99 4 0.50 0.40 0.8 --- 3.63 2.71 3.35 2.83 50 5 0 0.02 1.2 --- 4.75 3.81 3.16 3.82 0 6 0.50 0.02 1.2 --- 4.29 3.84 3.43 3.70 33 7 0 0.40 1.2 --- 4.22 2.79 3.17 3.29 33 8 0.50 0.40 1.2 --- 3.84 2.64 3.15 2.70 83 9 0.25 0.21 1.0 --- 4.08 3.47 3.04 3.26 17 10 0.25 0.21 1.0 --- 4.28 3.36 3.13 3.68 17 11 --- --- --- 1.1 3.87 2.58 3.46 2.50 83 ~ Formulated as a percentage of the meat blocks.
Z Formulated as a percentage of the fat.
Table 2 reports mean values of sensory attributes for the beef patties stored in air for seven days. The range in values for all sensory attributes was less than 2 units.
No consistent effects due to treatment were~observed fog-Off Aroma, Beef Flavor Intensity, or Off Flavor. The addition of rosemary extract usually resulted in a Lower Overall Difference from the Reference Sample (Treatment No. 11) (P < 0.03). The addition of both the rosemary extract and the phosphate/lemon concentrate blend resulted in significantly (P < 0.03) higher percent acceptable by the panelists.
Treatment No. 8 resulted in the highest percent Acceptance.
This non-synthetic antioxidant combination achieved an Acceptance percentage equal to that of the Reference Sample containing the synthetic antioxidant blend.
Z Formulated as a percentage of the fat.
Table 2 reports mean values of sensory attributes for the beef patties stored in air for seven days. The range in values for all sensory attributes was less than 2 units.
No consistent effects due to treatment were~observed fog-Off Aroma, Beef Flavor Intensity, or Off Flavor. The addition of rosemary extract usually resulted in a Lower Overall Difference from the Reference Sample (Treatment No. 11) (P < 0.03). The addition of both the rosemary extract and the phosphate/lemon concentrate blend resulted in significantly (P < 0.03) higher percent acceptable by the panelists.
Treatment No. 8 resulted in the highest percent Acceptance.
This non-synthetic antioxidant combination achieved an Acceptance percentage equal to that of the Reference Sample containing the synthetic antioxidant blend.
The vacuum packaged samples were stored for an additional week at 40° F (4.4° C). TBARS values were determined for these vacuum packaged samples stored under refrigeration for two weeks, as well as for the above-noted samples stored in air under refrigeration for only one week.
The TBARS values are determined in accordance with a procedure known in the art, such being a chemical measurement of lipid oxidation which has often been correlated to WOF development.
The TBARS value is the Thiobarbituric Acid Reactive Substances value. It measures a concentration of volatiles and is generally characterized as a method for measuring aldehydes.
The averaged TBARS values for the air-stored patties amounted to 1.11 TBARS (ppm malonaldehyde). The averaged TBARS values for the vacuum packaged patties were reported as 0.26 TBARS
(ppm malonaldehyde). The TBARS values of the samples stored in air were significantly (P < 0.05) higher than those from the samples stored in vacuum packages for a longer time period. This illustrates the importance of storing the precooked refrigerated and uncured beef patties in the substantial absence of air.
Example 3 A ground beef formulation was prepared with 93.168 weight percent ground 90 beef (10% fat); 0.094 weight percent sodium diacetate, 4 weight percent sodium lactate syrup (60%
syrup); 0.5 weight percent LEM-O-FOS~ antioxidant; 0.038 weight percent (0.4 weight percent of the fat) StabilEnHance~
antioxidant; 1.2 weight percent sodium chloride and 1 weight percent flavorings having flavor/masking agent properties.
Except as indicated, each percentage is based on the total weight of the formulation (meat block).
This formulation was formed into patties using a Formax~ former at 22-24° F (-5.5° to -4.4° C). These patties were then atomized with caramel coloring solution (Maillose solution). The treated patties were cooked in an impingement-type convection oven, frozen, and vacuum packaged in pairs using a high oxygen barrier film. The patties were held frozen up to 45 days prior to thawing. Thawed patties were held in retail display packages as generally shown in FIG. 4, the packaged kit being gas-flushed. This holding was for up to 90 days under retail refrigeration conditions. Informal taste and aroma evaluation indicates acceptability in terms of WOF and microbial stability. The acceptable refrigerated shelf life of these precooked, uncured patties was indicated as being for months, rather than for days, which is the case when the invention is not practiced.
Example 4 BQVine meat having about 10 weight percent fat was ground to one-half inch and formulated as follows. On a weight percent basis of the total formulation, this ground beef at 93.1682 percent of this meat block was blended with 1.2 percent sodium chloride, 0.0375 weight percent StabilEnhance~ antioxidant, 0.5 weight percent LEM-O-FOS~
antioxidant, 0.0943 weight percent sodium diacetate, and 1 weight percent flavoring. After blending for about two minutes, 4 weight percent, based on the weight of total formulation, of sodium lactate syrup was added, and blending proceeded for another two minutes. Final grind size was 3/32 inch, and its temperature was between about 22-24° F (-5.5 to -4.4° C) coming out of the blender.
Patties formed from this formulation were atomized with Maillose caramel coloring solution and cooked to 17_2-175°
F (77~8-79.4° C), this being the cooked meat temperature. The cooked products were frozen. The products were put up into vacuum packages having two cooked patties per package, at a 3o total weight of 1.3 ounce (36 grams).
These patties were subjected to sensory shelf-life tests. Vacuum packaged patties were stored at 40° F (4.4° C) and were subjected to sensory evaluation after various refrigerated storage time periods. This refrigerated storage in the dark was terminated at 208 days. It was determined that these patties had a flavor shelf life of at least 208 days, which was when the test was terminated, evaluations having been made at 28 days, 47 days, 68 days, 90 days, 111 days, 125 days, 139 days, 179 days and 208 days. In addition, a Reference control formula was stored at -65° F (-54° C) in the dark. Concerning off-flavor intensity, no significant off-flavors were recorded by the sensory evaluation panel throughout the 208-day study. Concerning the overall-difference evaluation results, patties stored at 40° F dark registered a significant difference from the -65° F dark Reference control at 111 days of storage. This difference from the Reference at 111 days was significant at P < 0.05.
Comments from individual panelists describing these differences included "sour, old, charred" flavors and "firmer, drier" texture, but subsequent evaluations during this testing showed no significant differences. More particularly, the overall-difference evaluations at 125 days, 139 days, 179 days and 208 days did not detect any significant difference in the overall sensory attributes.
Example 5 Bovine meat having about 10 weight percent fat was ground to one-half inch and formulated as follows. On the basis of weight percent of the meat block, this ground beef was at a level of 93.3825 percent of this meat block and was blended with 1.2% sodium chloride, 0.0375 weight percent StabilEnhance~ antioxidant, 0.5 weight percent LEM-O-FOS~
antioxidant, 0.0943 weight percent sodium diacetate, and 0.5857 weight percent flavoring,, including Southwest sp-i-ces.
After blending for about two minutes, 4.2 weight percent, based on the weight of total formulation, of sodium lactate syrup was added, and blending proceeded for another two minutes. Final grind size was 3/32 inch, and its temperature was between about 22-24° F (-5.5 to -4.4° C) coming out of the blender.
Patties formed from this formulation were sprayed with Maillose caramel coloring solution and cooked at 169-172°
F (76.1 - 77.8° C), this being the cooked meat temperature.
The cooked products were frozen. The products were put up CA 02279054 1999-07-28 ( , into vacuum packages having two cooked patties per package, at a total weight of 1.3 ounce (36 grams).
Patties in accordance with this formula were vacuum packaged and stored at 40° F (4.4° C) in dark storage.
5 They had a flavor shelf-life of at least 127 days, but less than 208 days when the shelf-life sensory testing was terminated. More specifically, concerning off-flavor intensity, significant "stale, warmed-over, bitter" off-flavors were recorded for the 40° F dark test patties stored 10 at 208 days, while there was still no significant difference at 127 days. Concerning the overall-difference evaluation, the 40° F dark~patties were significantly different from the -65° F dark Reference control patties after 208 days of storage, but not at 127 days of storage. Individual panelists 15 commented on "bland, less grill flavor, warmed-over, bitter off-flavors, and tougher, less moisture texture" at the 208 days evaluation. These off-flavor and overall-difference evaluations were made at 33 days, 56 days, 69 days, 90 days, 110 days, 127 days and 20,8 days. At 208 days, the difference 20 from the Reference control was significant at P < 0.05.
It will be understood that the embodiments of the present invention which have been described are illustrative of some of the applications of the principles of the present invention. Numerous modifications may be made by those skilled in the art without departing from the true spirit and scope of the invention.
The TBARS values are determined in accordance with a procedure known in the art, such being a chemical measurement of lipid oxidation which has often been correlated to WOF development.
The TBARS value is the Thiobarbituric Acid Reactive Substances value. It measures a concentration of volatiles and is generally characterized as a method for measuring aldehydes.
The averaged TBARS values for the air-stored patties amounted to 1.11 TBARS (ppm malonaldehyde). The averaged TBARS values for the vacuum packaged patties were reported as 0.26 TBARS
(ppm malonaldehyde). The TBARS values of the samples stored in air were significantly (P < 0.05) higher than those from the samples stored in vacuum packages for a longer time period. This illustrates the importance of storing the precooked refrigerated and uncured beef patties in the substantial absence of air.
Example 3 A ground beef formulation was prepared with 93.168 weight percent ground 90 beef (10% fat); 0.094 weight percent sodium diacetate, 4 weight percent sodium lactate syrup (60%
syrup); 0.5 weight percent LEM-O-FOS~ antioxidant; 0.038 weight percent (0.4 weight percent of the fat) StabilEnHance~
antioxidant; 1.2 weight percent sodium chloride and 1 weight percent flavorings having flavor/masking agent properties.
Except as indicated, each percentage is based on the total weight of the formulation (meat block).
This formulation was formed into patties using a Formax~ former at 22-24° F (-5.5° to -4.4° C). These patties were then atomized with caramel coloring solution (Maillose solution). The treated patties were cooked in an impingement-type convection oven, frozen, and vacuum packaged in pairs using a high oxygen barrier film. The patties were held frozen up to 45 days prior to thawing. Thawed patties were held in retail display packages as generally shown in FIG. 4, the packaged kit being gas-flushed. This holding was for up to 90 days under retail refrigeration conditions. Informal taste and aroma evaluation indicates acceptability in terms of WOF and microbial stability. The acceptable refrigerated shelf life of these precooked, uncured patties was indicated as being for months, rather than for days, which is the case when the invention is not practiced.
Example 4 BQVine meat having about 10 weight percent fat was ground to one-half inch and formulated as follows. On a weight percent basis of the total formulation, this ground beef at 93.1682 percent of this meat block was blended with 1.2 percent sodium chloride, 0.0375 weight percent StabilEnhance~ antioxidant, 0.5 weight percent LEM-O-FOS~
antioxidant, 0.0943 weight percent sodium diacetate, and 1 weight percent flavoring. After blending for about two minutes, 4 weight percent, based on the weight of total formulation, of sodium lactate syrup was added, and blending proceeded for another two minutes. Final grind size was 3/32 inch, and its temperature was between about 22-24° F (-5.5 to -4.4° C) coming out of the blender.
Patties formed from this formulation were atomized with Maillose caramel coloring solution and cooked to 17_2-175°
F (77~8-79.4° C), this being the cooked meat temperature. The cooked products were frozen. The products were put up into vacuum packages having two cooked patties per package, at a 3o total weight of 1.3 ounce (36 grams).
These patties were subjected to sensory shelf-life tests. Vacuum packaged patties were stored at 40° F (4.4° C) and were subjected to sensory evaluation after various refrigerated storage time periods. This refrigerated storage in the dark was terminated at 208 days. It was determined that these patties had a flavor shelf life of at least 208 days, which was when the test was terminated, evaluations having been made at 28 days, 47 days, 68 days, 90 days, 111 days, 125 days, 139 days, 179 days and 208 days. In addition, a Reference control formula was stored at -65° F (-54° C) in the dark. Concerning off-flavor intensity, no significant off-flavors were recorded by the sensory evaluation panel throughout the 208-day study. Concerning the overall-difference evaluation results, patties stored at 40° F dark registered a significant difference from the -65° F dark Reference control at 111 days of storage. This difference from the Reference at 111 days was significant at P < 0.05.
Comments from individual panelists describing these differences included "sour, old, charred" flavors and "firmer, drier" texture, but subsequent evaluations during this testing showed no significant differences. More particularly, the overall-difference evaluations at 125 days, 139 days, 179 days and 208 days did not detect any significant difference in the overall sensory attributes.
Example 5 Bovine meat having about 10 weight percent fat was ground to one-half inch and formulated as follows. On the basis of weight percent of the meat block, this ground beef was at a level of 93.3825 percent of this meat block and was blended with 1.2% sodium chloride, 0.0375 weight percent StabilEnhance~ antioxidant, 0.5 weight percent LEM-O-FOS~
antioxidant, 0.0943 weight percent sodium diacetate, and 0.5857 weight percent flavoring,, including Southwest sp-i-ces.
After blending for about two minutes, 4.2 weight percent, based on the weight of total formulation, of sodium lactate syrup was added, and blending proceeded for another two minutes. Final grind size was 3/32 inch, and its temperature was between about 22-24° F (-5.5 to -4.4° C) coming out of the blender.
Patties formed from this formulation were sprayed with Maillose caramel coloring solution and cooked at 169-172°
F (76.1 - 77.8° C), this being the cooked meat temperature.
The cooked products were frozen. The products were put up CA 02279054 1999-07-28 ( , into vacuum packages having two cooked patties per package, at a total weight of 1.3 ounce (36 grams).
Patties in accordance with this formula were vacuum packaged and stored at 40° F (4.4° C) in dark storage.
5 They had a flavor shelf-life of at least 127 days, but less than 208 days when the shelf-life sensory testing was terminated. More specifically, concerning off-flavor intensity, significant "stale, warmed-over, bitter" off-flavors were recorded for the 40° F dark test patties stored 10 at 208 days, while there was still no significant difference at 127 days. Concerning the overall-difference evaluation, the 40° F dark~patties were significantly different from the -65° F dark Reference control patties after 208 days of storage, but not at 127 days of storage. Individual panelists 15 commented on "bland, less grill flavor, warmed-over, bitter off-flavors, and tougher, less moisture texture" at the 208 days evaluation. These off-flavor and overall-difference evaluations were made at 33 days, 56 days, 69 days, 90 days, 110 days, 127 days and 20,8 days. At 208 days, the difference 20 from the Reference control was significant at P < 0.05.
It will be understood that the embodiments of the present invention which have been described are illustrative of some of the applications of the principles of the present invention. Numerous modifications may be made by those skilled in the art without departing from the true spirit and scope of the invention.
Claims (34)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for providing a precooked meat product having long-term refrigerated storage attributes, comprising the steps of:
providing a supply of meat which is uncooked;
incorporating components with said supply of meat to provide a meat block, said components including a combination of non-synthetic antioxidants, said combination of antioxidants including:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract;
adding to said supply of meat an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt;
heating said supply of meat having said combination of antioxidants and said antimicrobial composition to a temperature of at least 170° F (76.7° C) in order to provide a precooked meat product; and vacuum packaging said meat product to provide a precooked and packaged meat product which has a shelf life of at least 60 days when stored under refrigerated conditions.
providing a supply of meat which is uncooked;
incorporating components with said supply of meat to provide a meat block, said components including a combination of non-synthetic antioxidants, said combination of antioxidants including:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract;
adding to said supply of meat an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt;
heating said supply of meat having said combination of antioxidants and said antimicrobial composition to a temperature of at least 170° F (76.7° C) in order to provide a precooked meat product; and vacuum packaging said meat product to provide a precooked and packaged meat product which has a shelf life of at least 60 days when stored under refrigerated conditions.
2. The process in accordance with claim 1, further including adding a caramel coloring component to said supply of meat prior to said heating step.
3. The process in accordance with claim 2, wherein said step of adding the caramel coloring component is carried out by imparting the caramel coloring component to the surface of the supply of meat having said combination of antioxidants and said antimicrobial composition.
4. The process in accordance with claim 1, further including blending into said supply of meat a flavoring component which has masking agent properties.
5. The process in accordance with claim 1, wherein said at least one food grade organic acid salt is selected from the group consisting of sodium diacetate, sodium lactate, and combinations thereof.
6. The process in accordance with claim 5, wherein said chloride salt of the antimicrobial composition is selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof.
7. The process in accordance with claim 1, wherein said incorporating step adds between about 0.4 and about 0.8, based upon the weight of said meat block, of said combination of antioxidants.
8. The process in accordance with claim 5, wherein said sodium diacetate is added at between about 0.05 and about 0.2 weight percent, and said sodium lactate is added at between about 1 weight percent and about 4 weight percent, both based upon the weight of the meat block.
9. The process in accordance with claim 1, wherein said blend of phosphate salt and citrus concentrate is a blend of sodium tripolyphosphate and of lemon juice solids.
10. The process in accordance with claim 1, wherein said precooked and packaged meat product is uncured.
11. A process for preventing development of warmed-over flavors (WOF) during extended time periods of refrigerated storage of precooked shaped meat products, comprising the steps of:
providing a supply of meat which is uncooked;
incorporating components with said supply of meat to provide a meat block, said components including a combination of non-synthetic antioxidants, said combination of antioxidants including:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract;
adding to said supply of meat an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade acid salt and a chloride salt;
heating said supply of meat having said combination of antioxidants and said antimicrobial composition to a temperature of at least 170°F (76.7°C) in order to provide a precooked meat product;
vacuum packaging said meat product to provide a precooked and packaged meat product; and storing said precooked and packaged meat product under refrigerated conditions at which said packaged meat product does not exhibit significant WOF
attributes and exhibits microbial stability for at least about 60 days.
providing a supply of meat which is uncooked;
incorporating components with said supply of meat to provide a meat block, said components including a combination of non-synthetic antioxidants, said combination of antioxidants including:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract;
adding to said supply of meat an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade acid salt and a chloride salt;
heating said supply of meat having said combination of antioxidants and said antimicrobial composition to a temperature of at least 170°F (76.7°C) in order to provide a precooked meat product;
vacuum packaging said meat product to provide a precooked and packaged meat product; and storing said precooked and packaged meat product under refrigerated conditions at which said packaged meat product does not exhibit significant WOF
attributes and exhibits microbial stability for at least about 60 days.
12. The process in accordance with claim 11, wherein said storing step is carried out under temperature conditions at which the packaged meat product is unfrozen.
13. The process in accordance with claim 11, further including adding a caramel coloring component to said supply of meat prior to said heating step.
14. The process in accordance with claim 11, wherein said at least one food grade organic acid salt is selected from the group consisting of sodium diacetate, sodium lactate, and combinations thereof.
15. The process in accordance with claim 11, wherein said incorporating step adds between about 0.4 and about 0.8, based upon the weight of said meat block, of said combination of antioxidants.
16. The process in accordance with claim 11, wherein said storing step stores said precooked and packaged meat product which is uncured.
17. A precooked packaged meat product adapted to be stored under refrigerated conditions for at least 60 days while retarding warmed-over flavor (WOF) attributes, comprising:
shaped meat which incorporates a combination of non-synthetic antioxidants and an antimicrobial composition, said shaped meat having been precooked from a meat block to at least 170° F (76.7° C) after non-synthetic antioxidants and an antimicrobial composition had been incorporated into the shaped meat;
said antioxidants being a combination including:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract;
said antimicrobial composition including at least one food grade organic acid salt and a chloride salt;
and said precooked shaped meat is vacuum packaged within a film having oxygen-barrier properties.
shaped meat which incorporates a combination of non-synthetic antioxidants and an antimicrobial composition, said shaped meat having been precooked from a meat block to at least 170° F (76.7° C) after non-synthetic antioxidants and an antimicrobial composition had been incorporated into the shaped meat;
said antioxidants being a combination including:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract;
said antimicrobial composition including at least one food grade organic acid salt and a chloride salt;
and said precooked shaped meat is vacuum packaged within a film having oxygen-barrier properties.
18. The packaged meat product in accordance with claim 17, wherein said shaped meat was coated with caramel coloring prior to its having been precooked.
19. The packaged meat product in accordance with claim 17, wherein said shaped meat has incorporated therein a flavoring component having masking agent properties.
20. The packaged meat product in accordance with claim 17, wherein said antimicrobial composition of the shaped meat includes at least about 0.05 to about 0.2 weight percent sodium diacetate and between about 1 and about 4 weight percent sodium lactate, both based upon the weight of the meat block.
21. The packaged meat product in accordance with claim 17, wherein said blend of phosphate salt and citrus concentrates is a blend of sodium tripolyphosphate and lemon juice solids.
22. The packaged meat product in accordance with claim 17, wherein said precooked shaped meat is uncured.
23. A kit for making or assembling a ready-to-eat meal having a shaped meat component, said kit comprising:
a base tray having a plurality of compartments;
a baked dough component within one of said compartments;
a shaped and packaged meat component within one of said compartments, said packaged meat component being a precooked vacuum packaged meat adapted to be stored under refrigerated conditions for at least 60 days while suppressing or eliminating warmed-over flavor (WOF) attributes, said precooked vacuum packaged meat component excludes any synthetic antioxidants and incorporates a combination of at least two non-synthetic antioxidants and an antimicrobial composition, said precooked packaged meat component having been elevated to a temperature of at least about 170° F (76.7° C) and having been vacuum packaged; and a top fitted and sealed to said base tray to hermetically seal said plurality of compartments from each other.
a base tray having a plurality of compartments;
a baked dough component within one of said compartments;
a shaped and packaged meat component within one of said compartments, said packaged meat component being a precooked vacuum packaged meat adapted to be stored under refrigerated conditions for at least 60 days while suppressing or eliminating warmed-over flavor (WOF) attributes, said precooked vacuum packaged meat component excludes any synthetic antioxidants and incorporates a combination of at least two non-synthetic antioxidants and an antimicrobial composition, said precooked packaged meat component having been elevated to a temperature of at least about 170° F (76.7° C) and having been vacuum packaged; and a top fitted and sealed to said base tray to hermetically seal said plurality of compartments from each other.
24. The kit in accordance with claim 23, wherein said non-synthetic antioxidant combination of the meat component includes:
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block of the meat component prior to cooking, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract.
(a) between about 0.3 and about 1.0 weight percent, based upon the weight of the meat block of the meat component prior to cooking, of a blend of a phosphate salt and a citrus concentrate; and (b) between about 0.25 and about 0.8 weight percent, based on fat content weight of the supply of meat, of a rosemary extract.
25. The kit in accordance with claim 24, wherein said non-synthetic antioxidant combination comprises between about 0.4 and about 0.8, based upon the weight of the meat block, of said antioxidant combination.
26. The kit in accordance with claim 24, wherein said antimicrobial composition is for controlling psychorotropic bacteria, and said antimicrobial composition includes at least one food grade organic acid salt and a chloride salt.
27. The kit in accordance with claim 26, wherein said at least one food grade organic acid salt is selected from the group consisting of sodium diacetate, sodium lactate, and combinations thereof.
28. The kit in accordance with claim 27, wherein said sodium diacetate is added at between about 0.05 and about 0.2 weight percent, and said sodium lactate is added at between about 1 weight percent and about 4 weight percent, both based upon the weight of the meat block.
29. The kit in accordance with claim 23, wherein said precooked, packaged meat component is uncured.
30. The kit in accordance with claim 24, wherein said blend of phosphate salt and citrus concentrates is a blend of sodium tripolyphosphate and lemon juice solids.
31. The kit in accordance with claim 23, wherein one of said compartments contains a condiment component.
32. The kit in accordance with claim 23, wherein one of said compartments contains an edible treat component.
33. The kit in accordance with claim 23, wherein said baked dough component is shelf stable under refrigerated conditions for at least about 60 days.
34. The kit in accordance with claim 23, further including an outer carton which is sized and shaped to closely receive and support said base tray positioned within said outer carton; and a separate meal component is packaged within said outer carton at a location different from that of said tray.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13698498A | 1998-08-20 | 1998-08-20 | |
| US136,984 | 1998-08-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2279054A1 true CA2279054A1 (en) | 2000-02-20 |
Family
ID=22475313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002279054A Abandoned CA2279054A1 (en) | 1998-08-20 | 1999-07-28 | Precooked meat for long-term refrigerated storage |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA2279054A1 (en) |
| ES (1) | ES2159246B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8709526B2 (en) * | 2005-09-12 | 2014-04-29 | E.I. Dupont De Nemours And Company | Use of a high-oleic and high-tocol diet in combination with a non-tocol antioxidant for improving animal meat quality |
| RU2562533C1 (en) * | 2014-07-15 | 2015-09-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ" (НИУ)) | Method for manufacture of chopped meat semi-products with antioxidant properties |
| CN111480682A (en) * | 2020-04-27 | 2020-08-04 | 中国检验检疫科学研究院 | Method for controlling bacteria and guaranteeing quality of cooked meat product |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4871556A (en) * | 1988-06-16 | 1989-10-03 | The United States Of America As Represented By The Secretary Of Agriculture | Inhibition of warmed-over flavor and preserving of uncured meat containing materials |
| US5747084A (en) * | 1995-11-28 | 1998-05-05 | Kraft Foods, Inc. | Ready-to-assemble, ready-to-eat packaged pizza |
| US6068864A (en) * | 1996-07-12 | 2000-05-30 | Kraft Foods, Inc. | Method of imparting resistance to moisture and texture degradation to a baked product |
-
1999
- 1999-07-28 CA CA002279054A patent/CA2279054A1/en not_active Abandoned
- 1999-08-10 ES ES009901843A patent/ES2159246B1/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8709526B2 (en) * | 2005-09-12 | 2014-04-29 | E.I. Dupont De Nemours And Company | Use of a high-oleic and high-tocol diet in combination with a non-tocol antioxidant for improving animal meat quality |
| RU2562533C1 (en) * | 2014-07-15 | 2015-09-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ" (НИУ)) | Method for manufacture of chopped meat semi-products with antioxidant properties |
| CN111480682A (en) * | 2020-04-27 | 2020-08-04 | 中国检验检疫科学研究院 | Method for controlling bacteria and guaranteeing quality of cooked meat product |
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2159246B1 (en) | 2003-03-01 |
| ES2159246A1 (en) | 2001-09-16 |
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| Date | Code | Title | Description |
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| EEER | Examination request | ||
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20060728 |