CA2324803A1 - Precooked, uncured whole muscle beef strips for long-term refrigerated storage - Google Patents
Precooked, uncured whole muscle beef strips 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 beef pieces such as elongated beef strips. The beef pieces are combined with a combination of components including a phosphate/citrus concentrate blend, an antimicrobial composition, and a caramel coloring. The thus treated beef pieces then are cooked at least about 450°F (232°C) for at least about 2 minutes, followed by gas flush packaging with a nitrogen-containing gas.
Description
Case 20262 CIP-1.
PRECOOKED, UNCURED WHOLE MUSCLE BEEF STRIPS
FOR LONG-TERM REFRIGERATED STORAGE
Description Background of the Invention Generally, the invention relates to precooked whole muscle beef portions which are able to be stored under refrigerated conditions for extended time periods with enhanced microbial stability, without developing so-called warmed-over flavor characteristics, and while preserving color. More particularly, the present invention relates to precooked but uncured strips of whole muscle beef, combinations incorporating same, and methods of preparing same using formulation, processing and packaging techniques for enhancing microbial stability and preventing development of warmed-over flavor and color loss 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 pre-cooked, uncured beef strips, such as those suitable as a main dish or meat component of a meal, sandwich or side dish.
PRECOOKED, UNCURED WHOLE MUSCLE BEEF STRIPS
FOR LONG-TERM REFRIGERATED STORAGE
Description Background of the Invention Generally, the invention relates to precooked whole muscle beef portions which are able to be stored under refrigerated conditions for extended time periods with enhanced microbial stability, without developing so-called warmed-over flavor characteristics, and while preserving color. More particularly, the present invention relates to precooked but uncured strips of whole muscle beef, combinations incorporating same, and methods of preparing same using formulation, processing and packaging techniques for enhancing microbial stability and preventing development of warmed-over flavor and color loss 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 pre-cooked, uncured beef strips, such as those suitable as a main dish or meat component of a meal, sandwich or side dish.
The primary reason for the lack of refrigerated, precooked and uncured beef strips and the like being available to consumers through retail markets is the susceptibility of such meat components to a decline in meat quality during long-s term refrigerator storage. In this regard, meat quality decline involves certain principal aspects. Microbial quality typically deteriorates under refrigeration, especially under conditions at which the cooked, uncured beef pieces are not frozen. Psychorotropic bacteria can multiply during refrigerated storage and reduce acceptable shelf life of the shaped meat. Another aspect of meat quality deterioration which is of particular concern when uncured meat products are refrigerated, particularly above meat-freezing temperatures, is flavor quality and color deterioration. Maintenance of an 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.
Also, shortly after cooking, especially in the presence of oxygen, uncured beef will turn gray in color. Consequently, consumer acceptability of pre-cooked, uncured whole muscle beef 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 a minimum, unpleasant flavor notes develop in short order when precooked, uncured beef strips and the like are packaged and refrigerated. Accordingly, these types of beef components traditionally are not included within refrigerated and non-frozen meals which are packaged and sold commercially, particularly within retail markets. Also at issue are color deterioration and unwanted microbial development.
For these reasons, refrigerated, packaged whole muscle pieces or strips of beef which are uncured, fully cooked and unfrozen typically are not to be found in grocery refrigerator cases. Accordingly, there exists a need for products incorporating whole muscle beef which has been precooked and which is stored under refrigerated conditions.
Such beef 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, color paling, WOF development, oxidative rancidity and significant bacterial count increases must be avoided or substantially .
retarded so as to provide a meat product which remains both safe and acceptably flavored and colored.
Summary of the Invention The present invention modifies cuts of whole muscle beef 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 an exceptionally high minimum heating temperature and gas flushed packaging. The processes and meat products of the invention avoid the onset of WOF, microbial growth and gray color development, even during months of refrigerated, non-frozen storage.
It is accordingly a general object of the present invention to preserve precooked whole muscle beef products for long term refrigerated storage.
Another object of the present invention is to provide improved precooked and uncured beef strip products, processes for preparing and using same, and kits incorporating same, which beef products retard WOF and color loss and maintain microbial quality during months of storage.
Another object of this invention is to provide refrigerated, precooked and uncured beef whole muscle slices in a form suitable for sale to consumers through retail markets by imparting microbial, color 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 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 Drawinas In the course of this description, reference will be made to the attached drawings, wherein:
FIG. 1 is a plot of sensory evaluation data on overall flavor difference from a reference control;
FIG. 2 is a plot of sensory evaluation data on off-aroma intensity;
FIG. 3 is a plot of sensory evaluation data on grill aroma intensity;
FIG. 4 is a plot of sensory evaluation data on beef flavor intensity; and FIG. 5 is a plot of sensory evaluation data on warmed-over flavor.
Description of the Preferred Embodiments Beef products according to the invention are prepared from customary meat sources. These include whole muscle bovine sections from which various beef cuts originate.
Such sections or cuts are sliced into strips which can be of varying lengths as desired, for example from about 1 inch to about 10 inches in length. Widths of between about ~ inch and about 2 inches are typical, often no more than about 1 inch.
Thicknesses of the pieces should be thick enough to present a 5 whole muscle product which will tend to stay together while being not so thick that the treatment according to the invention will not penetrate fully into the center of the pieces. Becau$e of the important and advantageous attributes of the present invention, there is no need for these beef pieces 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, which objective is achieved by the present invention.
Regarding the formulation aspects of the invention, it is preferred that microbial stability and antioxidant components be added to the meat. Regarding antioxidant components, it is important that a combination of antioxidants be incorporated, as generally discussed herein, in order to achieve the extended shelf life which includes the avoidance of WOF development and color graying after cooking and during the shelf-storage period. Preferably, the treatment formulation will be water-based and will be taken up by the beef strip pieces and the like. A typical water content prior to cooking is between about 15 and about 40 weight percent, based on the total weight of the beef and the treatment formulation.
It is generally appreciated that psychorotropic bacteria multiply during refrigerated storage of meat pieces and the like, thereby reducing shelf life due to microbial instability. The present invention addresses this problem by adding an antimicrobial and other treatment components before the beef is cooked. The treatment composition includes at least one organic acid salt, together with a chloride salt.
Exemplary organic acid salts are sodium diacetate, sodium lactate, potassium 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 beef and treatment 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 beef and treatment 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. A potassium lactate antimicrobial agent will be present at concentrations of between about 0.3 and about 2 weight percent, based on the total weight of the formulation, preferably between about 0.5 and about 1.5 weight percent.
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 weight percent, based on the total weight of the beef and treatment 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 (BNT), 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 present 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 which are 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 total weight of the beef and treatment 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 total weight of the beef and treatment formulation, 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 of the total weight.
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 liquid, water soluble rosemary extract manufactured by Hauser, Inc. under the name WSR,or water soluble rosemary. Rosemary extract products also are known and available under the trademark StabilEnhance~. Such rosemary extract antioxidant need be present at levels which are very low and can be referred to as a dusting. Such levels are between about 0.0005 and about 0.2 weight percent, based upon the total weight of the beef and treatment formulation, preferably between about 0.005 and about 0.015 weight percent.
Adequate amounts of each antioxidant are to be included in order to achieve the most advantageous effect.
Other components can be incorporated into the beef pieces before they are cooked. 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 5 weight percent, based upon the total weight of the beef and treatment formulation.
It is preferred to include in the formulation an antioxidant/antimicrobial agent within the treatment formulation, which is added prior to the high heating step.
Caramel coloring components are useful in this regard, having antioxidant compounds which are developed when the caramel coloring is prepared at high temperature, as well as having a bateriostatic affect. They also are useful in masking over the graying of beef. Carmelization of sugars produces the caramel coloring components, and these also are believed to be useful in controlling Escherichia coli. This effect is in addition to the strong antioxidant characteristic of the caramel coloring, believed to be due at least in part to melanoidins associated with caramel coloring components.
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. Carmelization 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 Carmel Color No. 252 of D.D. Williamson Food, Inc. The caramel coloring is at a level of between about 0.1 to about 1.5 weight percent, based on the total weight of the beef and treatment formulation, preferably between about 0.25 and about 0.5 weight percent.
The whole muscle beef pieces are treated by being contacted with the treatment solution such that the solution enters into the pieces. This contacting can take the form of coating, spraying, dipping, immersing and the like. The thus treated beef pieces prepared according to the invention are cooked in order to provide the precooked beef pieces. This precooking kills microbes, provides food safety and flavor development, and contributes to the ready-to-eat characteristic of the beef pieces. Cooking continues until the meat component attains an internal temperature of well in excess of 170° F (76.7° C). The cooking temperature which is employed is exceptionally high, typically at least 450QF
(232QC) for at least about 2 minutes, generally not higher than about 550QF (288QC). A typical cooking temperature range is from about 450QF (232QC) to about 550QF (288QC) for a cooking time of from about 3 minutes to about 5 minutes, .~
preferably between about 480QF (249QC) and about 530QF (277QC) for such time lengths.
This temperature elevation or cooking can be carried out as desired. The preferred cooking approach is oven 5 within a convection, an example of which is a belt press oven.
Such cooking equipment adequately achieves this temperature range and cooking time,,which are believed to be important in maximizing advantageous development of the treatment formulation within the internal areas of the beef pieces.
Also, shortly after cooking, especially in the presence of oxygen, uncured beef will turn gray in color. Consequently, consumer acceptability of pre-cooked, uncured whole muscle beef 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 a minimum, unpleasant flavor notes develop in short order when precooked, uncured beef strips and the like are packaged and refrigerated. Accordingly, these types of beef components traditionally are not included within refrigerated and non-frozen meals which are packaged and sold commercially, particularly within retail markets. Also at issue are color deterioration and unwanted microbial development.
For these reasons, refrigerated, packaged whole muscle pieces or strips of beef which are uncured, fully cooked and unfrozen typically are not to be found in grocery refrigerator cases. Accordingly, there exists a need for products incorporating whole muscle beef which has been precooked and which is stored under refrigerated conditions.
Such beef 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, color paling, WOF development, oxidative rancidity and significant bacterial count increases must be avoided or substantially .
retarded so as to provide a meat product which remains both safe and acceptably flavored and colored.
Summary of the Invention The present invention modifies cuts of whole muscle beef 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 an exceptionally high minimum heating temperature and gas flushed packaging. The processes and meat products of the invention avoid the onset of WOF, microbial growth and gray color development, even during months of refrigerated, non-frozen storage.
It is accordingly a general object of the present invention to preserve precooked whole muscle beef products for long term refrigerated storage.
Another object of the present invention is to provide improved precooked and uncured beef strip products, processes for preparing and using same, and kits incorporating same, which beef products retard WOF and color loss and maintain microbial quality during months of storage.
Another object of this invention is to provide refrigerated, precooked and uncured beef whole muscle slices in a form suitable for sale to consumers through retail markets by imparting microbial, color 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 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 Drawinas In the course of this description, reference will be made to the attached drawings, wherein:
FIG. 1 is a plot of sensory evaluation data on overall flavor difference from a reference control;
FIG. 2 is a plot of sensory evaluation data on off-aroma intensity;
FIG. 3 is a plot of sensory evaluation data on grill aroma intensity;
FIG. 4 is a plot of sensory evaluation data on beef flavor intensity; and FIG. 5 is a plot of sensory evaluation data on warmed-over flavor.
Description of the Preferred Embodiments Beef products according to the invention are prepared from customary meat sources. These include whole muscle bovine sections from which various beef cuts originate.
Such sections or cuts are sliced into strips which can be of varying lengths as desired, for example from about 1 inch to about 10 inches in length. Widths of between about ~ inch and about 2 inches are typical, often no more than about 1 inch.
Thicknesses of the pieces should be thick enough to present a 5 whole muscle product which will tend to stay together while being not so thick that the treatment according to the invention will not penetrate fully into the center of the pieces. Becau$e of the important and advantageous attributes of the present invention, there is no need for these beef pieces 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, which objective is achieved by the present invention.
Regarding the formulation aspects of the invention, it is preferred that microbial stability and antioxidant components be added to the meat. Regarding antioxidant components, it is important that a combination of antioxidants be incorporated, as generally discussed herein, in order to achieve the extended shelf life which includes the avoidance of WOF development and color graying after cooking and during the shelf-storage period. Preferably, the treatment formulation will be water-based and will be taken up by the beef strip pieces and the like. A typical water content prior to cooking is between about 15 and about 40 weight percent, based on the total weight of the beef and the treatment formulation.
It is generally appreciated that psychorotropic bacteria multiply during refrigerated storage of meat pieces and the like, thereby reducing shelf life due to microbial instability. The present invention addresses this problem by adding an antimicrobial and other treatment components before the beef is cooked. The treatment composition includes at least one organic acid salt, together with a chloride salt.
Exemplary organic acid salts are sodium diacetate, sodium lactate, potassium 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 beef and treatment 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 beef and treatment 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. A potassium lactate antimicrobial agent will be present at concentrations of between about 0.3 and about 2 weight percent, based on the total weight of the formulation, preferably between about 0.5 and about 1.5 weight percent.
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 weight percent, based on the total weight of the beef and treatment 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 (BNT), 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 present 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 which are 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 total weight of the beef and treatment 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 total weight of the beef and treatment formulation, 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 of the total weight.
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 liquid, water soluble rosemary extract manufactured by Hauser, Inc. under the name WSR,or water soluble rosemary. Rosemary extract products also are known and available under the trademark StabilEnhance~. Such rosemary extract antioxidant need be present at levels which are very low and can be referred to as a dusting. Such levels are between about 0.0005 and about 0.2 weight percent, based upon the total weight of the beef and treatment formulation, preferably between about 0.005 and about 0.015 weight percent.
Adequate amounts of each antioxidant are to be included in order to achieve the most advantageous effect.
Other components can be incorporated into the beef pieces before they are cooked. 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 5 weight percent, based upon the total weight of the beef and treatment formulation.
It is preferred to include in the formulation an antioxidant/antimicrobial agent within the treatment formulation, which is added prior to the high heating step.
Caramel coloring components are useful in this regard, having antioxidant compounds which are developed when the caramel coloring is prepared at high temperature, as well as having a bateriostatic affect. They also are useful in masking over the graying of beef. Carmelization of sugars produces the caramel coloring components, and these also are believed to be useful in controlling Escherichia coli. This effect is in addition to the strong antioxidant characteristic of the caramel coloring, believed to be due at least in part to melanoidins associated with caramel coloring components.
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. Carmelization 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 Carmel Color No. 252 of D.D. Williamson Food, Inc. The caramel coloring is at a level of between about 0.1 to about 1.5 weight percent, based on the total weight of the beef and treatment formulation, preferably between about 0.25 and about 0.5 weight percent.
The whole muscle beef pieces are treated by being contacted with the treatment solution such that the solution enters into the pieces. This contacting can take the form of coating, spraying, dipping, immersing and the like. The thus treated beef pieces prepared according to the invention are cooked in order to provide the precooked beef pieces. This precooking kills microbes, provides food safety and flavor development, and contributes to the ready-to-eat characteristic of the beef pieces. Cooking continues until the meat component attains an internal temperature of well in excess of 170° F (76.7° C). The cooking temperature which is employed is exceptionally high, typically at least 450QF
(232QC) for at least about 2 minutes, generally not higher than about 550QF (288QC). A typical cooking temperature range is from about 450QF (232QC) to about 550QF (288QC) for a cooking time of from about 3 minutes to about 5 minutes, .~
preferably between about 480QF (249QC) and about 530QF (277QC) for such time lengths.
This temperature elevation or cooking can be carried out as desired. The preferred cooking approach is oven 5 within a convection, an example of which is a belt press oven.
Such cooking equipment adequately achieves this temperature range and cooking time,,which are believed to be important in maximizing advantageous development of the treatment formulation within the internal areas of the beef pieces.
10 This heating is important in most effectively, efficiently and advantageously achieving the attributes of the present invention.
After appropriate cooling, the resulting precooked , beef pieces are gas flush packaged and hermetically sealed within an oxygen-barrier film. Gas flushing with pure nitrogen gas is preferred, thereby flushing out most if not virtually all of the oxygen gas. When this gas flushed packaging is combined with the formulating and processing features of the invention, this combination significantly enhances microbial stability, reduces WOF development, and preserves color, in order to substantially extend the shelf life of precooked, uncured beef pieces, even when stored under unfrozen conditions, typically at temperatures above 32QF
(OQC) and not higher than about 45QF (about 7QC), preferably between 37QF (3QC) and 43QF (6QC).
It has been found to be especially advantageous to proceed with the full combination of beef treatment, processing and packaging features. This combination provides the extended and advantageous shelf life of months, which is an important advantageous effect of the invention.
Exemplary illustrations of the disclosure herein are provided in the following examples.
Example 1 Beef steak strips were prepared which were about one inch wide, about 8 to 10 inches long and ~ inch to '-, inch thick. Pressing to a relatively consistent thickness of inch or slightly more was carried out. The beef pieces were tumbled in a treatment solution formulated as noted in this example. The various ingredients were in the following percentages (based on the total formulation weight of beef and treatment solution) as follows: 74.074 weight percent beef steak strips; 17.17 weight percent water; 0.0963 weight percent sodium diacetate; 2.2222 weight percent sodium lactate syrup; 1 weight percent potassium lactate; 0.5 weight percent LEM-O-FOS~ antioxidant; 0.074 weight percent WSR rosemary extract antioxidant of Hauser, Inc.; 1 weight percent sodium chloride; 3.333 weight percent "grilled flavor" flavorings;
and 0.325 weight percent caramel color No. 252 from D.D.
Williamson. The thus treated beef steak strips were cooked on a belt press oven at 520QF (271QC) for 3 minutes and 42 seconds. The thus prepared beef steak strips were gas flushed in nitrogen gas and packaged using a high oxygen barrier film.
These packaged beef steak strip are satisfactorily held for at least 65 days and up to 90 days and more under retail refrigeration conditions, the target shelf-life for products of this type.
Example 2 Eye of the round beef strips were prepared from strips cut to a thickness between about 1 inch and 1'-,, inch, followed by pressing to about ~ inch to '-, inch. These were then treated with a treatment solution which was the same as Example 1, with these exceptions. The treatment solution of the present example contained 19.275 weight percent water and 1.5 weight percent flavorings which were different from those of Example 1. The treated beef strips were heated to 475QF
(246QC) for 3 minutes and 12 seconds. The beef strips were nitrogen gas flush packaged and subjected to sensory evaluation under the identifier of Test A.
As a comparative run, additional eye of the round beef strips were prepared in a similar manner, except the treatment solution did not contain any rosemary extract, did not contain any LEM-O-FOS~ antioxidant.and did not contain any caramel color. The water content was 19.6074 weight percent.
Also, the treatment formulation included 0.5 weight percent of sodium phosphate. The temperature and time of heating remained the same. As an additional difference, the strips were gas flushed in a nitrogen/carbon dioxide gas flush and packaged. These also were subjected to the sensory evaluation, these being under the identifier of Test B.
Sensory Testin l0 Test A beef strips and Test B beef strips were evaluated several times over a 104-day period. Also evaluated at those times were Control beef strips which were beef strips of the Test B variety, the difference being the manner of storage. The Control strips were frozen and stored frozen.
At four different intervals of the 104-day storage, members of profile panels were asked to evaluate each of Test A, Test B
and Control. Evaluations were made on the basis of overall flavor difference from a reference Control, using a 7-point scale with one point indicating no difference and 7 points indicating a large difference, these results being reported in FIG. 1. Another evaluation was for off-aroma, with 1 point indicating no off-aroma and 7 points indicating a strong intensive off-aroma, these results being reported in FIG. 2.
Another evaluation was for chemical grill aroma, with 1 point indicating no such aroma and 7 points indicating a strong intensity, chemical grill aroma, these results being reported in FIG. 3. A further evaluation was made for beef flavor intensity, 1 point indicating none, and 7 points indicating strong beef flavor intensity, these results being reported in FIG. 4. Another evaluation was of warmed-over flavor, with 1 point indicating none and 7 points indicating strong intensity WOF, these results being reported in FIG. 5. The overall accept/reject results are reported in the Table.
After appropriate cooling, the resulting precooked , beef pieces are gas flush packaged and hermetically sealed within an oxygen-barrier film. Gas flushing with pure nitrogen gas is preferred, thereby flushing out most if not virtually all of the oxygen gas. When this gas flushed packaging is combined with the formulating and processing features of the invention, this combination significantly enhances microbial stability, reduces WOF development, and preserves color, in order to substantially extend the shelf life of precooked, uncured beef pieces, even when stored under unfrozen conditions, typically at temperatures above 32QF
(OQC) and not higher than about 45QF (about 7QC), preferably between 37QF (3QC) and 43QF (6QC).
It has been found to be especially advantageous to proceed with the full combination of beef treatment, processing and packaging features. This combination provides the extended and advantageous shelf life of months, which is an important advantageous effect of the invention.
Exemplary illustrations of the disclosure herein are provided in the following examples.
Example 1 Beef steak strips were prepared which were about one inch wide, about 8 to 10 inches long and ~ inch to '-, inch thick. Pressing to a relatively consistent thickness of inch or slightly more was carried out. The beef pieces were tumbled in a treatment solution formulated as noted in this example. The various ingredients were in the following percentages (based on the total formulation weight of beef and treatment solution) as follows: 74.074 weight percent beef steak strips; 17.17 weight percent water; 0.0963 weight percent sodium diacetate; 2.2222 weight percent sodium lactate syrup; 1 weight percent potassium lactate; 0.5 weight percent LEM-O-FOS~ antioxidant; 0.074 weight percent WSR rosemary extract antioxidant of Hauser, Inc.; 1 weight percent sodium chloride; 3.333 weight percent "grilled flavor" flavorings;
and 0.325 weight percent caramel color No. 252 from D.D.
Williamson. The thus treated beef steak strips were cooked on a belt press oven at 520QF (271QC) for 3 minutes and 42 seconds. The thus prepared beef steak strips were gas flushed in nitrogen gas and packaged using a high oxygen barrier film.
These packaged beef steak strip are satisfactorily held for at least 65 days and up to 90 days and more under retail refrigeration conditions, the target shelf-life for products of this type.
Example 2 Eye of the round beef strips were prepared from strips cut to a thickness between about 1 inch and 1'-,, inch, followed by pressing to about ~ inch to '-, inch. These were then treated with a treatment solution which was the same as Example 1, with these exceptions. The treatment solution of the present example contained 19.275 weight percent water and 1.5 weight percent flavorings which were different from those of Example 1. The treated beef strips were heated to 475QF
(246QC) for 3 minutes and 12 seconds. The beef strips were nitrogen gas flush packaged and subjected to sensory evaluation under the identifier of Test A.
As a comparative run, additional eye of the round beef strips were prepared in a similar manner, except the treatment solution did not contain any rosemary extract, did not contain any LEM-O-FOS~ antioxidant.and did not contain any caramel color. The water content was 19.6074 weight percent.
Also, the treatment formulation included 0.5 weight percent of sodium phosphate. The temperature and time of heating remained the same. As an additional difference, the strips were gas flushed in a nitrogen/carbon dioxide gas flush and packaged. These also were subjected to the sensory evaluation, these being under the identifier of Test B.
Sensory Testin l0 Test A beef strips and Test B beef strips were evaluated several times over a 104-day period. Also evaluated at those times were Control beef strips which were beef strips of the Test B variety, the difference being the manner of storage. The Control strips were frozen and stored frozen.
At four different intervals of the 104-day storage, members of profile panels were asked to evaluate each of Test A, Test B
and Control. Evaluations were made on the basis of overall flavor difference from a reference Control, using a 7-point scale with one point indicating no difference and 7 points indicating a large difference, these results being reported in FIG. 1. Another evaluation was for off-aroma, with 1 point indicating no off-aroma and 7 points indicating a strong intensive off-aroma, these results being reported in FIG. 2.
Another evaluation was for chemical grill aroma, with 1 point indicating no such aroma and 7 points indicating a strong intensity, chemical grill aroma, these results being reported in FIG. 3. A further evaluation was made for beef flavor intensity, 1 point indicating none, and 7 points indicating strong beef flavor intensity, these results being reported in FIG. 4. Another evaluation was of warmed-over flavor, with 1 point indicating none and 7 points indicating strong intensity WOF, these results being reported in FIG. 5. The overall accept/reject results are reported in the Table.
TABLE
Storage Length (Days') Treatment Data 42 52 83 104 Grand Total Reference Sum of 7 7 7 21 Control Acceptance Sum of Reject0 0 0 0 Blind Sum of 7 7 . 6 20 Control Acceptance Sum of Reject0 0 1 1 Test A Sum of 7 7 7 . 5 26 Acceptance Sum of Reject0 0 0 . 2 2 Test B Sum of 6 3 5 0 14 Acceptance Sum of Reject1 4 2 7 14 Total Sum 27 10 26 18 81 of Acceptance Total Sum 1 4 2 10 17 of Reject As is evident from the data of the above Table, a higher proportion of the Test B samples were rejected at each stage of the evaluation. No Test A samples were rejected until 104 days of testing. The Control had been stored under dark and frozen conditions, at -65QF (-54QC), while Test A and Test B products were stored under dark and refrigerated conditions, at 40QF (4.4QC). Also, at the 83-day mark the Test A and Test B products were cycled into a refrigerated retail case, remaining under the dark and refrigerated conditions at 40QF (4.4QC).
Storage Length (Days') Treatment Data 42 52 83 104 Grand Total Reference Sum of 7 7 7 21 Control Acceptance Sum of Reject0 0 0 0 Blind Sum of 7 7 . 6 20 Control Acceptance Sum of Reject0 0 1 1 Test A Sum of 7 7 7 . 5 26 Acceptance Sum of Reject0 0 0 . 2 2 Test B Sum of 6 3 5 0 14 Acceptance Sum of Reject1 4 2 7 14 Total Sum 27 10 26 18 81 of Acceptance Total Sum 1 4 2 10 17 of Reject As is evident from the data of the above Table, a higher proportion of the Test B samples were rejected at each stage of the evaluation. No Test A samples were rejected until 104 days of testing. The Control had been stored under dark and frozen conditions, at -65QF (-54QC), while Test A and Test B products were stored under dark and refrigerated conditions, at 40QF (4.4QC). Also, at the 83-day mark the Test A and Test B products were cycled into a refrigerated retail case, remaining under the dark and refrigerated conditions at 40QF (4.4QC).
From the reported data, the Test A product, in accordance with the invention, retarded development of off-aroma intensity between 83 and 104 days of testing; had significantly (based on 95.0 percent Least Square Difference intervals for panel means) higher beef flavor intensity at 42 and 83 days; had significantly (95.0 percent LSD) lower warmed-over flavor (WOF) at 104 days of testing; and had significantly (95.0 percent LSD) higher grilled aroma intensity at 104 days of testing.
FIG.1 illustrates the change in overall flavor over time for each of the samples. FIG. 2 shows that off-aroma began developing after 83 days of shelf-life for Test B.
Control samples held at -65QF (-54QC) and Test A samples maintained low off-aroma scores throughout the 104-day evaluation. FIG. 3 reports that grill aroma intensity, which is provided by added flavoring, steadily decreased over time for Test B. At 104 days, Test B is significantly (p ~ 0.05) lower in grill aroma intensity than for Test A. This indicated that the Test A approach extended the flavoring shelf life. FIG. 4 indicates that beef flavor intensity was stable for all treatments over time, even though Test A and Test B are significantly different (p ~ 0.05) at 42 days and at 83 days. FIG. 5 indicates that WOF was significantly higher (p ~ 0.05) for Test B compared to Test A at 104 days of testing, indicating that the invention delayed development of warmed-over flavors, resulting in a longer flavor shelf-life.
Example 3 Beef strips were prepared using a procedure and formulation as indicated in Example 1, except no rosemary extract antioxidant was included, a different flavoring was used at a lower level, namely 1.1111 percent by weight of the meat and treatment solution, and the water content was 19.6713 weight percent. The beef pieces were larger than those of Example 1. This larger size approximated plate size. Also, the pieces were cut at a thickness between about 1 inch and 1~
inch, and then pressed to about ~ inch to ~ inch.
Example 4 Beef strips were made using a treatment formulation generally in line with Example 3, except more of the flavoring component was included, at 1.5 weight percent, 5 with the amount of water being 19.24 weight. These strips were_cut to a thickness of between about 1 inch and lz inch, and were pressed to about ~ inch to ~ inch.
Example 5 10 Example 4 was generally followed, except only 0.2 weight percent of the flavoring component, an enchilada flavor, was incorporated. The water content was 20.5824 weight percent. Also, the cooking dwell time was somewhat longer, 3 minutes and 42 seconds.
Example 6 The procedure and product of Example 5 were essentially repeated, except the water content was 20.2269 weight percent, and the flavoring component was 0.5556 weight percent, this being a "Tex Mex" flavor.
Example 7 In this Example, the eye of the round beef starting material was more thinly cut, when compared with Example 2 through Example 6, although the pressing equipment was maintained at the same setting of about ~ inch to '-, inch.
The thickness of the starting cuts was about '-, inch or somewhat less, indicating that each beef piece was pressed to a substantially lesser degree than in these other Examples.
The belt press.oven cooking temperature was 520QF (271QC), and the dwell time was 3 minutes 42 seconds. Also, more flavoring component was included, this being at a level of 2.037 weight percent. The water content was 18.7454 weight percent.
Example 8 Example 7 was generally followed, except the flavoring component was 1.5 weight percent of a,grilled flavor additive, and water was present at 19.2824 weight percent.
Example 9 Beef strips were made from eye of the round beef as generally specified in Example 1. The treatment formulation differed from that of Example 1 by including 1.5 weight percent of grilled flavor component, as well as a reduced salt level of 0.3933 weight percent. The water content was 19.8817 weight percent. Packaging under nitrogen gas flush and hermetic packaging provided packaged product exhibiting shelf stability properties at about 40QF (40QC) for time periods generally in line with those in the Table of Example 2.
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.
FIG.1 illustrates the change in overall flavor over time for each of the samples. FIG. 2 shows that off-aroma began developing after 83 days of shelf-life for Test B.
Control samples held at -65QF (-54QC) and Test A samples maintained low off-aroma scores throughout the 104-day evaluation. FIG. 3 reports that grill aroma intensity, which is provided by added flavoring, steadily decreased over time for Test B. At 104 days, Test B is significantly (p ~ 0.05) lower in grill aroma intensity than for Test A. This indicated that the Test A approach extended the flavoring shelf life. FIG. 4 indicates that beef flavor intensity was stable for all treatments over time, even though Test A and Test B are significantly different (p ~ 0.05) at 42 days and at 83 days. FIG. 5 indicates that WOF was significantly higher (p ~ 0.05) for Test B compared to Test A at 104 days of testing, indicating that the invention delayed development of warmed-over flavors, resulting in a longer flavor shelf-life.
Example 3 Beef strips were prepared using a procedure and formulation as indicated in Example 1, except no rosemary extract antioxidant was included, a different flavoring was used at a lower level, namely 1.1111 percent by weight of the meat and treatment solution, and the water content was 19.6713 weight percent. The beef pieces were larger than those of Example 1. This larger size approximated plate size. Also, the pieces were cut at a thickness between about 1 inch and 1~
inch, and then pressed to about ~ inch to ~ inch.
Example 4 Beef strips were made using a treatment formulation generally in line with Example 3, except more of the flavoring component was included, at 1.5 weight percent, 5 with the amount of water being 19.24 weight. These strips were_cut to a thickness of between about 1 inch and lz inch, and were pressed to about ~ inch to ~ inch.
Example 5 10 Example 4 was generally followed, except only 0.2 weight percent of the flavoring component, an enchilada flavor, was incorporated. The water content was 20.5824 weight percent. Also, the cooking dwell time was somewhat longer, 3 minutes and 42 seconds.
Example 6 The procedure and product of Example 5 were essentially repeated, except the water content was 20.2269 weight percent, and the flavoring component was 0.5556 weight percent, this being a "Tex Mex" flavor.
Example 7 In this Example, the eye of the round beef starting material was more thinly cut, when compared with Example 2 through Example 6, although the pressing equipment was maintained at the same setting of about ~ inch to '-, inch.
The thickness of the starting cuts was about '-, inch or somewhat less, indicating that each beef piece was pressed to a substantially lesser degree than in these other Examples.
The belt press.oven cooking temperature was 520QF (271QC), and the dwell time was 3 minutes 42 seconds. Also, more flavoring component was included, this being at a level of 2.037 weight percent. The water content was 18.7454 weight percent.
Example 8 Example 7 was generally followed, except the flavoring component was 1.5 weight percent of a,grilled flavor additive, and water was present at 19.2824 weight percent.
Example 9 Beef strips were made from eye of the round beef as generally specified in Example 1. The treatment formulation differed from that of Example 1 by including 1.5 weight percent of grilled flavor component, as well as a reduced salt level of 0.3933 weight percent. The water content was 19.8817 weight percent. Packaging under nitrogen gas flush and hermetic packaging provided packaged product exhibiting shelf stability properties at about 40QF (40QC) for time periods generally in line with those in the Table of Example 2.
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)
1. A process for providing precooked whole muscle beef pieces having long-term refrigerated storage attributes, comprising the steps of:
providing a supply of whole muscle beef which is uncured and uncooked;
forming the whole muscle beef into uncured and uncooked beef pieces;
preparing a treatment formulation and contacting said uncured and uncooked beef pieces with said treatment formulation to provide treated beef pieces, said treatment formulation including, each based upon the total weight of the beef pieces and the treatment formulation:
(a) between about 0.3 and about 1.0 weight percent of a non-synthetic antioxidant which is a blend of a phosphate salt and citrus concentrate;
(b) at least 1 weight percent of an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt; and (c) at least 0.1 weight percent of a caramel coloring component;
heating said treated beef pieces within an oven at a temperature of at least 450°F (232°C) in order to provide precooked and uncured beef pieces; and gas flush packaging said precooked and uncured beef pieces in a gas environment which is substantially free of oxygen to provide precooked and packaged beef pieces which have a shelf life of, and which do not develop warmed-over flavor or color deterioration during, at least 60 days storage under non-frozen refrigerated conditions.
providing a supply of whole muscle beef which is uncured and uncooked;
forming the whole muscle beef into uncured and uncooked beef pieces;
preparing a treatment formulation and contacting said uncured and uncooked beef pieces with said treatment formulation to provide treated beef pieces, said treatment formulation including, each based upon the total weight of the beef pieces and the treatment formulation:
(a) between about 0.3 and about 1.0 weight percent of a non-synthetic antioxidant which is a blend of a phosphate salt and citrus concentrate;
(b) at least 1 weight percent of an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt; and (c) at least 0.1 weight percent of a caramel coloring component;
heating said treated beef pieces within an oven at a temperature of at least 450°F (232°C) in order to provide precooked and uncured beef pieces; and gas flush packaging said precooked and uncured beef pieces in a gas environment which is substantially free of oxygen to provide precooked and packaged beef pieces which have a shelf life of, and which do not develop warmed-over flavor or color deterioration during, at least 60 days storage under non-frozen refrigerated conditions.
2. The process in accordance with claim 1, wherein said treatment formulation further includes at least about 0.007 weight percent of a rosemary extract.
3. The process in accordance with claim 1, further including blending into said treatment formulation a flavoring component which has masking agent properties.
4. The process in accordance with claim 1, wherein at least one food grade organic acid salt is selected from the group consisting of sodium diacetate, sodium lactate, potassium lactate, potassium phosphate, and combinations thereof.
5. The process in accordance with claim 4, wherein said chloride salt of the antimicrobial composition is selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof.
6. The process in accordance with claim 4, 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 total weight of the beef pieces and the treatment formulation.
7. 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.
8. The process in accordance with claim 1, wherein said caramel coloring component is at between 0.1 and 1.5 weight percent, based upon the total weight of the beef pieces and the treatment formulation.
9. The process in accordance with claim 1, wherein said caramel coloring component is at between 0.25 and 0.5 weight percent, based upon the total weight of the beef pieces and the treatment formulation.
10. The process in accordance with claim 1, wherein said forming step includes reducing the size of the whole muscle beef to provide beef pieces which have a thickness of between about 1/2 inch and about 2 inches.
11. The process in accordance with claim 1, wherein said forming step provides whole muscle beef pieces which have a thickness of not greater than 2 inches, said forming step further including pressing said beef pieces to a thickness of between about 1/2 inch and 3/4.
12. The process in accordance with claim 1, wherein said heating step is carried out for at least about 3 minutes.
13. The process in accordance with claim 1, wherein said heating step is carried out at a temperature of between about 450°F (232°C) and 550°F (288°C) for between about 2 minutes and about 5 minutes.
14. The process in accordance with claim 1, wherein said forming step forms beef pieces which are beef strips having a width of between about 1 inch and about 3 inches and a length of between about 5 inches and 10 inches.
15. The process in accordance with claim 1, wherein said gas flush packaging uses a nitrogen gas flush.
16. The process in accordance with claim 1, wherein said gas flush packaging uses a nitrogen and carbon dioxide gas flush.
17. A process for preventing development of warmed-over flavors (WOF) during extended time periods of non-frozen refrigerated storage of uncured and precooked whole muscle beef pieces, comprising the steps of:
providing a supply of whole muscle beef which is uncured and uncooked;
forming the whole muscle beef-into uncured and uncooked beef pieces;
preparing a treatment formulation and contacting said uncured and uncooked beef pieces with said treatment formulation to provide treated beef pieces, said treatment formulation including, each based upon the total weight of the beef pieces and the treatment formulation:
(a) between about 0.3 and about 1.0 weight percent of a non-synthetic antioxidant which is a blend of a phosphate salt and citrus concentrate;
(b) at least 1 weight percent of an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt; and (c) at least 0.1 weight percent of a caramel coloring component;
heating said treated beef pieces within an oven at a temperature of at least 450°F (232°C) in order to provide precooked and uncured beef pieces;
gas flush packaging said precooked and uncured beef pieces in a nitrogen gas environment to provide packaged precooked beef pieces; and storing said packaged precooked beef pieces under non-frozen refrigerated conditions at which said precooked beef pieces do not exhibit significant WOF
attributes and exhibit microbial stability for at least 60 days.
providing a supply of whole muscle beef which is uncured and uncooked;
forming the whole muscle beef-into uncured and uncooked beef pieces;
preparing a treatment formulation and contacting said uncured and uncooked beef pieces with said treatment formulation to provide treated beef pieces, said treatment formulation including, each based upon the total weight of the beef pieces and the treatment formulation:
(a) between about 0.3 and about 1.0 weight percent of a non-synthetic antioxidant which is a blend of a phosphate salt and citrus concentrate;
(b) at least 1 weight percent of an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt; and (c) at least 0.1 weight percent of a caramel coloring component;
heating said treated beef pieces within an oven at a temperature of at least 450°F (232°C) in order to provide precooked and uncured beef pieces;
gas flush packaging said precooked and uncured beef pieces in a nitrogen gas environment to provide packaged precooked beef pieces; and storing said packaged precooked beef pieces under non-frozen refrigerated conditions at which said precooked beef pieces do not exhibit significant WOF
attributes and exhibit microbial stability for at least 60 days.
18. The process in accordance with claim 17, wherein the temperature of said storing step is above 32°F (O°C).
19. The process in accordance with claim 17, wherein the temperature of said storing step is above 32°F (O°C) and not greater than about 45°F (about 7°C).
20. The process in accordance with claim 17, wherein at least one food grade organic acid salt is selected from the group consisting of sodium diacetate, sodium lactate, potassium lactate, potassium phosphate, and combinations thereof.
21. The process in accordance with claim 20, 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 total weight of the beef pieces and the treatment formulation.
22. The process in accordance with claim 17, wherein said forming step includes reducing the size of the whole muscle beef to provide beef pieces which have a thickness of between about 1/2 inch and about 2 inches.
23. The process in accordance with claim 17, wherein said forming step provides whole muscle beef pieces which have a thickness of not greater than 2 inches, said forming step further including pressing said beef pieces to a thickness of between about 1/2 inch and 3/4.
24. The process in accordance with claim 17, wherein said heating step is carried out for at least about 3 minutes.
25. The process in accordance with claim 17, wherein said heating step is carried out at a temperature of between about 450°F (232°C) and 550°F (288°C) for between about 2 minutes and about 5 minutes.
26. The process in accordance with claim 17, wherein said forming step forms beef pieces which are beef strips having a width of between about 1 inch and about 3 inches and a length of between about 5 inches and 10 inches.
27. The process in accordance with claim 17, wherein said treatment formulation further includes at least about 0.007 weight percent of a rosemary extract.
28. A precooked packaged beef product adapted to be stored under non-freezing refrigerated conditions for at least 60 days while retarding warmed-over flavor (WOF) attributes, comprising:
a composition of beef pieces and treatment formulation, which composition incorporates, based on a total weight of the composition:
(a) between about 0.3 and about 1.0 weight percent of a non-synthetic antioxidant which is a blend of a phosphate salt and citrus concentrate;
(b) at least 1 weight percent of an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt; and (c) at least 0.1 weight percent of a caramel coloring component;
said composition of beef pieces and treatment formulation having been precooked at a temperature of at least about 450°F (232°C) for at least about 2 minutes in order to provide precooked and uncured beef pieces; and said precooked and uncured beef pieces are packaged within a gas flushed substantially oxygen-free film package having oxygen-barrier properties.
a composition of beef pieces and treatment formulation, which composition incorporates, based on a total weight of the composition:
(a) between about 0.3 and about 1.0 weight percent of a non-synthetic antioxidant which is a blend of a phosphate salt and citrus concentrate;
(b) at least 1 weight percent of an antimicrobial composition for controlling psychorotropic bacteria, said antimicrobial composition including at least one food grade organic acid salt and a chloride salt; and (c) at least 0.1 weight percent of a caramel coloring component;
said composition of beef pieces and treatment formulation having been precooked at a temperature of at least about 450°F (232°C) for at least about 2 minutes in order to provide precooked and uncured beef pieces; and said precooked and uncured beef pieces are packaged within a gas flushed substantially oxygen-free film package having oxygen-barrier properties.
29. The packaged beef product in accordance with claim 28, wherein said composition has incorporated therein a flavoring component having masking agent properties.
30. The packaged beef product in accordance with claim 28, wherein said composition treatment formulation further includes at least about 0.007 weight percent of a rosemary extract.
31. The packaged beef product in accordance with claim 28, wherein at least one food grade organic acid salt is selected from the group consisting of sodium diacetate, sodium lactate, potassium lactate, potassium phosphate, and combinations thereof.
32. The packaged beef product in accordance with claim 28, 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 total weight of the beef pieces and the treatment formulation.
33. The packaged beef product in accordance with claim 28, wherein said beef pieces have a thickness of between about 1/2 inch and about 1 inch.
34. The packaged beef product in accordance with claim 33, wherein said beef pieces are beef strips having a width of not greater than about 2 inches and a length of about 10 inches or less.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US434,252 | 1982-10-14 | ||
| US43425299A | 1999-11-05 | 1999-11-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2324803A1 true CA2324803A1 (en) | 2001-05-05 |
Family
ID=23723474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002324803A Abandoned CA2324803A1 (en) | 1999-11-05 | 2000-10-31 | Precooked, uncured whole muscle beef strips for long-term refrigerated storage |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA2324803A1 (en) |
| ES (1) | ES2178936B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1020516A3 (en) * | 2012-03-07 | 2013-12-03 | Galactic Sa | COMBINATION OF ANTIBACTERIAL ACTIVITY AND ANTIOXIDANT PROPERTY FOR INCREASING THE LIFETIME OF FOODSTUFFS. |
| CN108651878A (en) * | 2018-04-22 | 2018-10-16 | 西南民族大学 | Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down |
Family Cites Families (1)
| 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 |
-
2000
- 2000-10-31 CA CA002324803A patent/CA2324803A1/en not_active Abandoned
- 2000-11-03 ES ES200002654A patent/ES2178936B1/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1020516A3 (en) * | 2012-03-07 | 2013-12-03 | Galactic Sa | COMBINATION OF ANTIBACTERIAL ACTIVITY AND ANTIOXIDANT PROPERTY FOR INCREASING THE LIFETIME OF FOODSTUFFS. |
| CN108651878A (en) * | 2018-04-22 | 2018-10-16 | 西南民族大学 | Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2178936B1 (en) | 2004-03-16 |
| ES2178936A1 (en) | 2003-01-01 |
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| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20061031 |