CN102740702A - 肉糜的高压巴氏灭菌 - Google Patents
肉糜的高压巴氏灭菌 Download PDFInfo
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- meat gruel
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
- B65B63/08—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for heating or cooling articles or materials to facilitate packaging
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
一种用于保存新鲜肉糜的方法,所述方法包括如下步骤:a)将新鲜肉糜包装于密封的包装中;b)将包装的新鲜肉糜置于加压容器内并将所述容器封闭;c)将包含所述包装的新鲜肉糜的加压容器加压到至少约50,000psi压力的升高的压力,由此将所述包装的新鲜肉糜置于所述升高的压力下;d)在所述包装的新鲜肉糜上维持所述升高的压力约1至约300秒的时间以及约30°F至约45°F的温度;e)然后将所述包装的新鲜肉糜上的压力降低至环境压力;以及f)将所述新鲜肉糜从所述加压容器取出。利用该方法可有效地杀死病原体,提供生产效率以及与其他肉糜处理方法相比较长的产品保质期。
Description
本申请要求于2009年9月25日提交的美国临时申请序列号61/245,931的权益,该临时专利申请整体援引加入本文并用于所有目的。
技术领域
本发明涉及肉糜(ground meat)的保存。具体地,本发明涉及通过采用高压来保存肉糜。
背景技术
肉糜产品以新鲜或以冷冻方式进行配送。利用新鲜方式配送的优势在于让消费者感觉“新鲜”而予以接受,以及烹饪时间更短,因为消费者从新鲜(35°F至42°F)而不是冷冻(一般为0°F至32°F)形式进行烹饪。但是与冷冻方式配送(一般为120至365天)相比,新鲜方式配送(一般为25天或更短)具有明显更短的保质期。因此库存风险(库存不足和过长)主要与新鲜配送相关。例如,杂货店在特定周末由于牛肉糜广告销售的预期可能会增加库存。如果在该周末在该地区发生冬季风暴,则杂货店会发现自身存在多余的库存。杂货店会需要将产品降级制作成辣味或焖炖产品以亏本用光多余的库存。但是当客户对需求判断失误以及库存短缺时,也可能会发生相反的情况。由于该产品通常的短保质期导致库存储备能力有限,肉类加工人员未必能够及时填补需求,因此客户可能无法获得潜在的利润增益。
与肉糜相关的另一风险是由诸如大肠杆菌或沙门氏菌的病原体导致的潜在污染。
根据美国专利第6,033,701号,在20世纪初发现可以利用压力对食品灭菌。使用压力灭菌的早期报告侧重于水果。高压已用于处理某些食品,诸如鱼肉和/或揉捏的鱼肉产品(描述于美国专利第6,440,484号)或生食食品,如生贝类(描述于美国专利第6,537,601号)。
美国专利第5,593,714号和第6,033,701号描述了食品处理方法,其中在25,000psi的压力和18°C至23°C的温度下将食品处理至少5天时间,或者在至少70MPa的压力下,这样所述食品或所述饲料置于所述压力下,分别在所述容器和所述食品或所述饲料上,于18°C至23°C之间的温度下保持所述压力超过12小时。这些专利中,这些产品在所需的压力下非常长的保持时间对于大规模生产的目的是不可取的。
诸如美国巴氏灭菌公司(American Pasteurization Company)和Avure技术公司(AVure Technologies)的公司使用和/或提供进行高压加工(HPP)的设备。这些公司都谨慎地指出,它们不是食品公司,而是食品生产者的设备供应商。Avure技术公司已获得多项专利,均侧重于设备和设备的使用方法。目前美国巴氏灭菌公司列出了可利用HPP进行处理的食品:
-即食肉类产品
-汤和焖炖产品
-各种水果和蔬菜
-牡蛎和贝类
-果酱及果冻
-调味汁和浸泡食品
-奶酪
http://www.amerpastco.com/faq.html
显然,HPP对食品处理并不通用,并且已开发出针对特定产品的工艺参数。
在2001年,美国食品安全与应用营养学(Food Safety and AppliedNutrition)FDA中心发表了潜在危险食品的评估和定义(Evaluation andDefinition of Potentially Hazardous Food),其中论述了利用HPP进行微生物灭活的策略。该报告指出:
牛肉糜可以由HPP巴氏灭菌以消除大肠杆菌O157:H7、李斯特菌(Listeria spp)、沙门氏菌(Salmonella spp)或葡萄球菌(Staphylococcus spp)。由于潜在的残渣(tailing)而需要更多的研究工作来开发580MPa下的建议保持时间。产品颜色和外观上的变化可能会限制从大于200MPa至300MPa的压力的HPP处理的可用性。
http://www.cfsan.fda.gov/~comm/ift4-5.html
自FDA报告以来,对使用HPP来对接种的牛肉糜中各种微生物菌群的灭活已进行了进一步研究。例如,A.Carlez et al.的文章“High PressureInactivation of Citrobacter freundii,Pseudomonas fluorescens and Listeriainnocua in Inoculated Minced Beef Muscle”-Wiss.u.-Technol.,26,pp.357-363(1993)描述了在不同温度、一定压力范围下对碎牛肉压力处理20分钟的时间段。该文章指出,在50°C下观察到微生物的最大减少。类似地,SongmingZhu et al.的文章“High-pressure destruction kinetics of Clostridium sporogenesspores in ground beef at elevated temperatures”,International Journal of FoodMicrobiology,126(2008)pp.86-92则将80°C至100°C的热与高压处理组合来提供对孢子的有效破坏。
美国专利第6,342,261号描述了使蔬菜与惰性气体、惰性气体的混合物或者包含至少一种惰性气体的混合物相接触来进行保存。
发明内容
在本发明的方法中,将新鲜肉糜包装于密封的包装内。将该包装置于加压容器内,将该容器加压到至少约50,000psi的压力,由此将包装的新鲜肉糜置于升高的压力下。将该升高的压力维持约1至约300秒的时间。优选地,在加压过程期间将包装的新鲜肉糜保持在约30°F至约45°F的温度下。然后将施加于包装的新鲜肉糜上的压力降低至环境压力,并将包装的肉糜从加压容器中取出。
本发明通过有效地杀死肉中的病原体或者将其灭活或使其无害并且减少消费者食入病原体污染食品的风险来提供肉糜产品保存的优势。在另一方面,甚至在肉对于使用是不健康的之前,腐败生物体经常使得肉发出异味和味道。与现有技术方法相比,本发明可提高肉产品处于高品质的时长。通过使用高压,可对肉糜进行有利地处理,而无需使用一些消费者一经发现就很反感的化学处理或掺入防腐剂。在本发明的一实施方案中,与不利用本发明所述的压力进行处理的类似肉糜产品相比,制备肉糜产品所用的防腐剂(如乳酸或盐)的量还不到一半。在本发明的一实施方案中,新鲜肉糜还包含非内源性抗微生物处理化学品,以进一步降低消费者食用病原体污染食品的风险。在本发明的一实施方案中,新鲜肉糜不含非内源性抗微生物处理化学品。在本发明的另一实施方案中,新鲜肉糜不含稳定剂、防腐剂和类似的加工助剂。
令人惊讶地发现,本发明的方法中在处理条件下使用的压力可有效地在很短的时间段内杀死肉中的病原体,这使得该方法可用于生产放大情况(setting)。因为杀死病原体的步骤可以在小于约300秒、优选小于约150秒、并且更优选小于约90秒的时间内进行,所以大规模生产设施可以使用本发明的方法而不会发生生产过程中不应有的延迟。这是有利的,因为肉类生产商可以通过快速提供健康肉糜产品来对产品短缺快速作出反应,所述肉糜产品已经对病原体进行了处理而无需耗时的产品处理步骤。此外,由于在处理后微生物被完全杀死以及处理条件卫生,因此所提供的产品表现出优异的保质期。常规新鲜肉糜产品具有至多约26天的典型保质期。在本发明的一实施方案中,包装的新鲜肉糜具有至少约90天,并且可能至少约120天的保质期。
此外,令人惊讶地,即使不在升高的温度下处理肉,本发明的方法也是有效的。因此,可有效地杀死肉糜中的病原体,同时维持优选的加工条件,由此使得肉糜不会经受超过45°F温度。这使得肉类生产商可以使用公认的安全温度处理协议而无需加热肉来建立HACCP计划。因此,本发明提供的方法使得肉无需经受不期望的温度范围(即高于常规冷藏温度和低于烹调温度)而对肉进行加工。
令人惊讶地发现,以本发明的方式加工的新鲜肉糜通过将大肠杆菌O157∶H7减少至少4log、并且优选5log而表现出显著降低的病原体风险。
具体实施方式
下面所述的本发明实施方案并非意旨是详尽的或并非意旨将本发明限制到在以下的详细说明中所公开的确切形式。选择和描述实施方案的目的是使得本领域技术人员认识和了解到实施本发明的原则和实践。
根据本发明处理的肉可以是来自任何物种的任何肉。合适的肉包括从牛、猪、马、山羊、绵羊、禽类动物或通常为了生产食品而屠宰的任何动物而获得的那些肉。动物牛可包括但不限于水牛,和所有的牛,包括阉牛、母牛、奶牛和公牛。动物猪可包括但不限于待育猪(feeder pig)和种猪(breeding pig),包括老母猪、小母猪、阉公猪(barrow)和野猪。动物绵羊可包括但不限于绵羊(sheep),包括母羊、公羊、阉羊和羔羊。家禽可包括但不限于鸡,火鸡和鸵鸟。肉优选为牛类的肉,并且最优选牛肉。
肉以常规方式绞碎。在最大规模的加工系统中,首先将肉切绞成1/2英寸直径的部分,然后调节肉的脂肪含量以满足产品的要求。然后,通常将肉再次切绞以提供1/8至3/32的“肉条”。
为了论述的目的,下面的说明将集中于示例性实施方案,其中要处理的肉是新鲜的。由于非常难于以新鲜方式提供稳定存储的肉糜产品,因此该实施方案提供特别有利的优势。
在本发明的一实施方案中,新鲜肉糜包含额外的食物内含物(inclusion)。例如,食物内含物可选自蘑菇、洋葱、大蒜、奶酪及它们的组合。在另一实施方案中,肉糜包含调味品内含物。这是特别有利的,因为这种组合产品为消费者提供他们所要求的便利。此外,由于当此类产品以组合方式存储时腐败加速,因此极其难于以大商业规模来提供组合产品。
将肉分成适当的部分,并包装于密封的包装内。在本发明的一实施方案中,包装的新鲜肉糜为约1/8至约25磅肉的肉块(portion)(即包装中肉的总量),而在另一实施方案中,包装的新鲜肉糜为约1/8至约5磅肉的肉块。因此,肉可根据机构客户(例如餐厅、餐饮服务业或商业用户)使用或家庭消费者而定制尺寸。肉可以任何形式提供,例如肉饼、预成型的烤肉、诸如填充胡椒的填充食品等的形式。
包装是适于储存、运输和消费者递送的气密包装。包装可以是批量、航运或单独的份类型;其中容器为成型袋、注射袋、密封袋、成型托盘、真空成型托盘或袋、热成型托盘或袋或者薄膜覆盖的托盘。在一实施方案中,密封的包装包括托盘,并且在新鲜肉糜的上方具有预留空间(headspace)。优选地,将新鲜肉糜包装于具有氧气被置换的气体环境的密封的包装内,这意味着氧气量至少低于通常大气中所存在的氧气量,并且优选大大低于通常大气中所存在的氧气量。减少肉糜暴露于氧气是有利的,因为这减少肉的氧化。优选地,肉包装内的气体环境清除了氧气。在一实施方案中,气体环境包括选自以下的气体:二氧化碳、氮气、一氧化碳、氧化亚氮、氢气、氖气、氩气、氪气、氙气及上述气体的混合物。
肉糜优选通过冲洗、注射、喷射、应用真空然后冲洗、加压,或者将上述气体气氛引入覆盖肉糜的不透膜或半透膜内来经受所述气体气氛。
然后可将包装的新鲜肉糜置于加压容器内,并且可以任何适当的方式施加压力。例如美国专利第7,220,381号、5,316,745号、5,370,043号、7,310,990号、7,096,774号所述,采用高压来处理材料的设备。
优选的方法包括将包装的新鲜肉糜浸入封闭容器内的液体(通常为水)。然后通过将更多的液体泵入压力容器,或通过减少压力腔室的体积来产生压力。这种压力均匀分布于容器中的所有材料上,并且甚至具有预留空间的包装通常也不会爆裂。将含有包装的新鲜肉糜的加压容器加压到至少约50,000psi的升高的压力。优选地,升高的压力为约50,000psi至约130,500psi,更优选约60,000psi至约115,000psi,甚至更优选约85,000psi至约100,000psi。将包装的肉糜在升高的压力下处理约1至约300秒的时间,更优选约30至约150秒的时间,甚至更优选约45至约70秒的时间。
当肉糜为新鲜的时,在约30°F至约50°F的温度下进行加压。优选地,在从绞碎步骤直到将肉糜从加压容器取出的整个生产过程中,新鲜肉糜的温度不高于45°F,并且更优选不高于约40°F。任选地,整个过程以约30°F至约45°F的肉糜温度来执行,然后将肉糜冷冻以便存储和/或配送。
因为新鲜肉糜产品在处理之前已经处于密封的包装内,所以在消费者打开包装之前,肉糜不会再被触碰或暴露于空气或任何潜在的不卫生条件。
在本发明的一优选实施方案中,在压力处理步骤期间将包装的新鲜肉糜浸入水。如果包装破损,则本发明的压力处理通常通过允许可检测量的水进入包装而有利于暴露诸如针孔的任何包装缺陷。因此,本发明有利地操作以揭示有缺陷的包装,如果未被检测到,该有缺陷的包装会导致产品过早腐败。
在使用中,包装的新鲜肉糜在肉进行处理的包装中于配送渠道中进行销售,可即用于消费者购买。这提供了显著优势,即在最终消费者(例如餐厅、餐饮服务业或家庭消费者)打开包装并为了期望目的而使用肉糜之前,包装一直保持密封。
在本文引用的所有专利、专利申请(包括临时申请)和出版物援引加入本文用于所有目的,如同上述单独引用那样。除非另有注明,所有的份和百分比是按重量计,并且所有分子量为重均分子量。仅仅为了清楚地理解本发明而给出上述详细说明。应该理解上述详细说明不存在不必要的限制。本发明并不限于所示和所述的具体细节,对于本领域的技术人员显而易见的变化将包含于由权利要求限定的本发明范围内。
Claims (18)
1.一种用于保存新鲜肉糜的方法,所述方法包括如下步骤:
a)将新鲜肉糜包装于密封的包装中;
b)将包装的新鲜肉糜置于加压容器内并将所述容器封闭;
c)将包含所述包装的新鲜肉糜的加压容器加压到至少约50,000psi压力的升高的压力,由此将所述包装的新鲜肉糜置于所述升高的压力下;
d)在所述包装的新鲜肉糜上维持所述升高的压力约1至约300秒的时间以及约30°F至约45°F的温度;
e)然后将所述包装的新鲜肉糜上的压力降低至环境压力;以及
f)将所述新鲜肉糜从所述加压容器取出。
2.根据权利要求1所述的方法,其中所述升高的压力为约50,000psi至约130,500psi。
3.根据权利要求1所述的方法,其中所述升高的压力为约60,000psi至约115,000psi。
4.根据权利要求1所述的方法,其中所述升高的压力为约85,000psi至约100,000psi。
5.根据权利要求1-4中任一项所述的方法,其中将所述包装的新鲜肉糜在升高的压力下保持约30至约150秒的时间。
6.根据权利要求1-4中任一项所述的方法,其中将所述包装的新鲜肉糜在升高的压力下保持约45至约70秒的时间。
7.根据权利要求1-6中任一项所述的方法,其中所述密封的包装包括托盘,并且在所述新鲜肉糜的上方具有预留空间。
8.根据权利要求1-7中任一项所述的方法,其中将所述新鲜肉糜包装于具有氧气被置换的气体环境的密封的包装内。
9.根据权利要求8所述的方法,其中所述气体环境包括选自以下的气体:二氧化碳、一氧化碳、氮气、氧化亚氮、氢气、氖气、氩气、氪气、氙气及上述气体的混合物。
10.根据权利要求1-9中任一项所述的方法,其中所述肉糜包括牛肉糜。
11.根据权利要求1-9中任一项所述的方法,其中所述包装的新鲜肉糜为约1/8至约25磅肉的肉块。
12.根据权利要求11所述的方法,其中所述包装的新鲜肉糜为约1/8至约5磅肉的肉块。
13.根据权利要求1-12中任一项所述的方法,其中所述新鲜肉糜为肉饼的形式。
14.根据权利要求1-13中任一项所述的方法,其中所述新鲜肉糜包含额外的食物内含物。
15.根据权利要求11所述的方法,其中所述食物内含物选自蘑菇、洋葱、大蒜、奶酪及它们的组合。
16.根据权利要求1-15中任一项所述的方法,其中所述肉糜包含调味品内含物。
17.根据权利要求1-16中任一项所述的方法,其中所述新鲜肉糜不含非内源性抗微生物处理化学品。
18.根据权利要求1-16中任一项所述的方法,其中将所述新鲜肉糜另外冷冻以便存储和配送给消费者。
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- 2010-09-24 EP EP10819537.1A patent/EP2480093A4/en not_active Withdrawn
- 2010-09-24 KR KR1020127010072A patent/KR20120078723A/ko not_active Application Discontinuation
- 2010-09-24 CN CN2010800522779A patent/CN102740702A/zh active Pending
- 2010-09-24 WO PCT/US2010/050211 patent/WO2011038237A1/en active Application Filing
- 2010-09-24 JP JP2012531071A patent/JP2013505725A/ja active Pending
- 2010-09-24 US US13/497,843 patent/US20120269952A1/en not_active Abandoned
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2016
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Also Published As
Publication number | Publication date |
---|---|
KR20120078723A (ko) | 2012-07-10 |
CA2775307C (en) | 2019-04-09 |
EP2480093A4 (en) | 2013-12-11 |
AU2010298148A1 (en) | 2012-04-26 |
WO2011038237A1 (en) | 2011-03-31 |
US20170000166A1 (en) | 2017-01-05 |
AU2010298148B2 (en) | 2014-05-01 |
US20120269952A1 (en) | 2012-10-25 |
EP2480093A1 (en) | 2012-08-01 |
JP2013505725A (ja) | 2013-02-21 |
CA2775307A1 (en) | 2011-03-31 |
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