EP0604412A1 - Procede d'emballage de la viande - Google Patents

Procede d'emballage de la viande

Info

Publication number
EP0604412A1
EP0604412A1 EP91914216A EP91914216A EP0604412A1 EP 0604412 A1 EP0604412 A1 EP 0604412A1 EP 91914216 A EP91914216 A EP 91914216A EP 91914216 A EP91914216 A EP 91914216A EP 0604412 A1 EP0604412 A1 EP 0604412A1
Authority
EP
European Patent Office
Prior art keywords
meat
packaging
container
cooking
sealing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP91914216A
Other languages
German (de)
English (en)
Inventor
Bernard Richard Killingbeck
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0604412A1 publication Critical patent/EP0604412A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • 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
    • B65B25/22—Packaging articles of food, e.g. fish fillets, intended to be cooked in the package

Definitions

  • the present invention relates to methods for packaging meat and more particularly, but not exclusively, to methods of preparii g' and packaging meat as pre-prepared meals.
  • pre-cooked meals are now on offer in all but the smallest supermarkets throughout t__e United Kingdom. These meals may be consumed hot or cold. I_a the former case they are simply heated for a matter of minutes in a microwave. In many of these pre-cooked meals the meal is complete in that it comprises, for example, meat, sauce and vegetables. Some pre-cooked products, however, simply comprise cooked e. g fish or beef, in a sauce.
  • a further problem commonly associated with pre-cooked meat is, that the meat has insufficient time to mature and is consequently tougher and less flavoursome than meat bought fresh and cooked at home.
  • a technique used in domestic cooking of meat to enhance the flavour of the meat is to seal the meat in oil before stewing or roasting. In culinary terms sealing of meat is understood to mean cooking of the external surface of the meat alone to provide an impermeable barrier. This barrier is relied upon primarily to prevent loss of juices from the meat.
  • a method for packaging meat which comprises the steps of:
  • the meat is injected with whey before step b i commences.
  • the conditions selected to seal the meat are equivalent to in the region of 600 " Fahrenheit cooking temperature for a time of 3-5 minutes.
  • These conditions may be provided by frying, grilling or a variety of other known cooking methods.
  • the meat is sealed by flame grilling.
  • step b the meat is conveyed automatically through the cooking apparatus.
  • a sauce and/or vegetables are added to the meat.
  • the meat Prior to sealing the meat, the meat may be seasoned.
  • the atmosphere within the container is preferably flushed with one or more gases. Suitable gases include Nitrogen, Carbon Dioxide and Oxygen.
  • a meat such as beef is injected with whey, diced, seasoned in flour, herbs and spices, coated in oil and conveyed through a radiant heat grill oven such as to be exposed to a temperature of 600 ' Fahrenheit for a 5 minute period before being placed in a cold store for chilling to 0-5 ° C.
  • the meat is then placed in a plastics punnet and is poured over the meat.
  • Pre-blanced carrots, onions and mushrooms are added to the meat and the punnet is sealed after flushing with carbon dioxide gas by stretching an impermeable film over the top of the punnet and gluing the film to the rim of the punnet.
  • the packaged meat may then be stored and/or transported for several days without deterioration or proliferation of harmful bacteria.
  • Cooking by the end-user is simply a matter of heating the meal in a conventional oven for approximately one hour a. a temperature of 200" Centigrade.
  • Addition of oil to the meat for cooking is optional. Many meat cuts may have sufficient intrinsic oil for the purpose.
  • the meat may be cut in the form of prime joints and/or offal, minced, diced or sliced, as appropriate. When seasoning, the meat may simply be dusted with flour and/or with herbs and spices.
  • the method of the present invention provides the opportunity for lactobacilli and other benign anaerobic bacteria to act upon the meat subsequent to packaging of the meat and prior to cooking by the consumer. These bacteria will tenderise the meat and provide it with a sweeter flavour. The risk of contamination of the meat by extrinsic bacteria which may be pathogenic is minimised by the sealing of the meat. The lactobacilli and other benign bacteria within the sealed meat will also limit the risk of colonisation of the meat by foreign bacteria in an analogous fashion to the host protecting role of the normal human gut microflora.
  • the quality of the meat is enhanced as is the resistance of the meat to infection.
  • the meat, as bought, will be less likely to be contaminated with pathogens than equivalent fully pre-cooked meat.
  • any pathogens present on the meat will be destroyed by the remaining cooking stages undertaken by the consumer.
  • the method of the present invention is marginally less convenient to the consumer because of the need to -o-
  • Improvement of meat quality may be ensured or further enhanced by inoculation of the meat with lactobacilli or other suitable bacteria by, for example, injecting the meat with whey.
  • An important criterion of the present invention is that the cooking conditions used to seal the meat are not such as to exceed a core temperature within the meat of 65 ° C, at which most bacteria are killed.
  • Pre-treatment of any vegetables by blanching in a screw blanch or water-bath or by dipping in a 200 ppm chloring bath for 5 minutes is a desirable procedural step to avoid spoilage of the vegetables and to clean away pesticides.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procédé d'emballage de la viande, qui consiste à: a) couper la viande en morceaux; b) cuire les morceaux de viande dans l'huile dans des conditions permettant uniquement de saisir la viande, mais non de détruire toutes les bactéries présentes dans la viande; c) refroidir la viande à une température comprise entre 0 et 5 °C; d) placer la viande dans un récipient d'emballage; e) ajouter de la sauce à la viande dans ce récipient et f) sceller le récipient.
EP91914216A 1990-01-26 1991-07-30 Procede d'emballage de la viande Withdrawn EP0604412A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB909001858A GB9001858D0 (en) 1990-01-26 1990-01-26 Process for packaging meat
GB9101808A GB2240253B (en) 1990-01-26 1991-01-28 Method for packaging meat
PCT/GB1991/001296 WO1993002925A1 (fr) 1990-01-26 1991-07-30 Procede d'emballage de la viande

Publications (1)

Publication Number Publication Date
EP0604412A1 true EP0604412A1 (fr) 1994-07-06

Family

ID=26296556

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91914216A Withdrawn EP0604412A1 (fr) 1990-01-26 1991-07-30 Procede d'emballage de la viande

Country Status (4)

Country Link
EP (1) EP0604412A1 (fr)
JP (1) JPH06509306A (fr)
GB (3) GB9001858D0 (fr)
WO (1) WO1993002925A1 (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6287610B1 (en) 1991-11-20 2001-09-11 Monfort, Inc. Method for increasing the tenderness of a meat product
US5298270A (en) * 1992-03-30 1994-03-29 Doug Morgan Barbecue cooking, processing, packaging and storage system
GB9315020D0 (en) * 1993-07-20 1993-09-01 Sun Valley Poultry Improvements relating to saleable meat products
US6488973B1 (en) 1998-10-05 2002-12-03 Food Talk, Inc. Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce
FR2837169B1 (fr) * 2002-03-13 2004-05-28 Atria Procede d'obtention d'un plat pret a consommer
AU2003283052B2 (en) * 2002-11-18 2007-03-08 Mars Incorporated Canned pet food with sliced meat analogue
AU2002952720A0 (en) * 2002-11-18 2002-12-05 Mars, Incorporated Packaged Pet Food with Sliced Meat Analogue
DE20302638U1 (de) 2002-11-27 2003-09-04 Weisenhorn feine Fleisch- und Wurstwaren GmbH, 86551 Aichach Schaschlik-Zubereitung
US7015442B2 (en) 2004-01-08 2006-03-21 Food Talk, Inc. Flexible microwave cooking pouch containing a raw frozen protein portion and method of making
US9242780B2 (en) 2006-02-10 2016-01-26 Provita Cuisine, Llc Frozen food package and method of use
US7750274B2 (en) 2006-02-10 2010-07-06 Amazing Food Creations, Llc Frozen food package and method of use
WO2016133909A1 (fr) 2015-02-16 2016-08-25 Mars, Incorporated Croquettes imbriquées

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4407833A (en) * 1979-12-31 1983-10-04 Nutrisearch Company Whey protein fortified red meat and process for preparation
FR2596959B1 (fr) * 1986-04-14 1990-11-02 Cuisinier Snc Petit Procede pour la preparation de produits alimentaires elabores et installation en vue de la mise en oeuvre du procede
GB8709993D0 (en) * 1987-04-28 1987-06-03 Sun Valley Poultry Food products
GB2232572A (en) * 1989-06-16 1990-12-19 Belamir Ltd Method of preparing pre-cooked meat dish

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9302925A1 *

Also Published As

Publication number Publication date
GB9401461D0 (en) 1994-03-23
GB2240253B (en) 1994-03-30
GB9101808D0 (en) 1991-03-13
GB2240253A (en) 1991-07-31
JPH06509306A (ja) 1994-10-20
WO1993002925A1 (fr) 1993-02-18
GB9001858D0 (en) 1990-03-28
GB2272628A (en) 1994-05-25

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