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
  • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
  • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
• • 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
  • 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
  • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
  • A23B4/24—Inorganic compounds
• • 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
  • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
  • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
• • 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
  • 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
• • 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
• • 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
  • A23L3/3454—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 liquids or solids
  • A23L3/358—Inorganic compounds
• • 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
  • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
  • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
  • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
• • 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
  • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
  • B65B25/068—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of cheese
• • 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
  • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
  • B65B31/044—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles being combined with a filling device
  • B65B31/045—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles being combined with a filling device of Vertical Form-Fill-Seal [VFFS] machines
• • 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
  • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
  • B65B5/04—Packaging single articles
  • B65B5/045—Packaging single articles in bags
• • 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
  • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
  • B65B55/02—Sterilising, e.g. of complete packages
  • B65B55/12—Sterilising contents prior to, or during, packaging
  • B65B55/18—Sterilising contents prior to, or during, packaging by liquids or gases
• • 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
  • B65B65/00—Details peculiar to packaging machines and not otherwise provided for; Arrangements of such details
  • B65B65/003—Packaging lines, e.g. general layout
• • 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
• • 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
  • A23V2200/00—Function of food ingredients
  • A23V2200/10—Preserving against microbes
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/10—Gas
  • A23V2250/128—Ozone

Definitions

• the disclosure relates to devices, systems, and methods for the preparation and storage of proteins. Namely, the disclosure relates to a packaging system, devices and methods that allow for a significant reduction in pathogens, extended shelf-life, and increased food safety of various proteins, such as fresh beef, lamb, pork, poultry, fish, fowl and bison.
• a system for retail protein preparation including: a modified atmosphere device configured to seal the protein in a modified atmosphere; and a high-pressure pasteurization device configured to pasteurize the sealed protein.
• Implementations may include one or more of the following features.
• the system where the modified atmosphere includes carbon monoxide.
• the system where the modified atmosphere includes carbon dioxide.
• the system where the modified atmosphere includes nitrogen.
• the system where the modified atmosphere includes carbon dioxide, carbon monoxide, and nitrogen.
• the system where the modified atmosphere does not include oxygen.
• Another example includes a method for fresh retail protein preparation, including operating a packaging system including a modified atmosphere device configured to expose the protein to a modified atmosphere and seal the protein in a container.
• the method of this example also includes a high-pressure pasteurization device constructed and arranged to pasteurize the sealed protein within the sealed container, where the system is configured to perform steps including a modified atmosphere step, and a high-pressure pasteurization step, where the protein is sealed in a modified atmosphere and exposed to high pressure pasteurization.
• Implementations according to this and other examples may include one or more of the following features.
• the method where the modified atmosphere includes carbon monoxide.
• the method where the modified atmosphere includes carbon dioxide.
• the method where the modified atmosphere includes nitric oxide.
• the method where the modified atmosphere includes carbon dioxide, carbon monoxide and nitrogen.
• the method where the modified atmosphere does not include oxygen.
• Another example includes a method for high-pressure pasteurization of protein, including at least one modified atmosphere step where the protein is sealed in a modified atmosphere, and at least high-pressure pasteurization step performed on the sealed modified atmosphere protein.
• Yet a further example includes a method of packaging protein in a modified atmosphere for high-pressure pasteurization, including several steps a preparation step, including a physical preparation sub-step and a chemical preparation sub-step, a modified atmosphere step including a modified atmosphere introduction sub-step and a sealing sub-step, and a high- pressure pasteurization step including a high pressure pasteurization sub-step, where the protein is sealed and high-pressure pasteurized in a container with a modified atmosphere including carbon monoxide, carbon dioxide, and nitrogen without substantial oxygen.
• the method where the modified atmosphere step includes a modified atmosphere sub step, and a sealing sub-step.
• the method where the modified atmosphere includes carbon monoxide, carbon dioxide, and nitrogen.
• the method where the modified atmosphere includes carbon monoxide, carbon dioxide, and nitrogen.
• the method where the modified atmosphere includes about 0.4% carbon monoxide.
• the method where the modified atmosphere includes about 20% carbon dioxide.
• the method where the modified atmosphere includes more than 79% nitrogen.
• the method where the high-pressure pasteurization step includes a coding/dating sub step and a scanning sub-step.
• the method where the high-pressure pasteurization step includes an high pressure pasteurization (“HPP”) sub-step.
• HPP high pressure pasteurization
• Another example includes a method for packaging proteins including a preparation step including: providing a protein; exposing the protein to an aqueous ozone solution; placing the protein in a container.
• the method may also include a modified atmosphere step including introducing a modified atmosphere into the container and sealing the container.
• the method may also include a high-pressure pasteurization step including exposing the container to high pressure pasteurization.
• the method may also include storing the container.
• Implementations may include one or more of the following features.
• the method where the aqueous ozone solution is about .5 to about 4 ppm aqueous ozone.
• the method where the protein is exposed to the aqueous ozone solution for 1 to 10 seconds.
• the method further including portioning the protein after exposing to the aqueous ozone solution.
• the method further including coding and dating the container.
• the method where the high-pressure pasteurization is at least about 72,000 psi.
• the method where the high-pressure pasteurization is at least about 3 minutes.
• Another example includes a method for extending the shelf life of a food product including: providing a food product, exposing the food product to an aqueous ozone solution, placing the food product into a package, flushing the package with a modified atmosphere, sealing the package, and exposing the package to high pressure pasteurization.
• Implementations may include one or more of the following features.
• the method where the aqueous ozone solution includes .5 to 4 ppm of aqueous ozone.
• the method where the modified atmosphere is substantially without oxygen.
• the method where the aqueous ozone solution is exposed to the food product via spray nozzles.
• the method where the high- pressure pasteurization is at least 72,000 psi for at least 3 minutes.
• the method where the shelf- life of the food product is extended by at least 60 days.
• a system for processing proteins including: an aqueous ozone application unit; a packager in communication with the aqueous ozone application unit; a modified atmosphere injector in communication with the packager; a sealer in communication with the packager and modified atmosphere injector; and a high-pressure pasteurization tank in connection with the packager.
• a protein is exposed to aqueous ozone in the aqueous ozone application unit; the protein is placed into a package by the packager; the package is flushed with a modified atmosphere by the modified atmosphere injector; the package is sealed by the sealer while flushed with the modified atmosphere; and the protein is exposed to high- pressure pasteurization in the high-pressure pasteurization tank.
• Implementations may include one or more of the following features.
• the system where the aqueous ozone solution is .5 to 4 ppm of aqueous ozone.
• the system where the protein is exposed to aqueous ozone for 1 to 10 seconds.
• the system where the self-life of the protein is extended by at least 30 days.
• the system where the self-life of the protein is extended by at least 45 days.
• the system where the self-life of the protein is extended by at least 60 days.
• the system where the protein is beef.
• a system of one or more components including computers can be configured to perform particular operations or actions by virtue of having software, firmware, hardware, or a combination of them installed on the system that in operation causes or cause the system to perform the actions.
• One or more computer programs can be configured to perform particular operations or actions by virtue of including instructions that, when executed by data processing apparatus, cause the apparatus to perform the actions.
• Ranges can be expressed herein as from“about” one particular value, and/or to
• FIG. 1 is an illustrative flow diagram of the protein packaging process, according to exemplary implementations.
• FIG. 2A is a perspective view of a aqueous ozone application unit, according to one implementation.
• FIG. 2B is a top-view floorplan of a facility capable of performing the protein packaging process, according to one implementation.
• FIG. 3 is a perspective view of a several components utilized in the process, including a weighing device, according to one implementation.
• FIG. 4 is a perspective view of a modified atmosphere device comprising a conduit and bagging chute, according to one implementation.
• FIG. 5 is an end-long view of the modified atmosphere device of FIG. 4.
• FIG. 6 is a perspective view of a bagged and sealed protein in a modified atmosphere on a conveyor belt, according to one implementation.
• FIG. 7 is a perspective view of a conveyor and high pressure pasteurization device, according to one implementation.
• FIG. 8 is a further perspective view of a high pressure pasteurization device, according to one implementation.
• FIG. 9 is yet a further side view of a high pressure pasteurization device, according to one implementation.
• the various embodiments disclosed or contemplated herein are directed to systems, methods and devices for packaging of protein in an air-tight bag or other container, wherein the protein is exposed to a modified atmosphere within the bag and the bag is exposed to high-pressure pasteurization (“HPP”).
• HPP high-pressure pasteurization
• the protein is additionally exposed to aqueous ozone prior to packaging.
• the HPP has an extended decompression time.
• a variety of automated or semi automated components can be used to execute a variety of steps and sub-steps to prepare such packaged protein. These implementations can improve shelf-life, aesthetic quality, and other features and properties of the prepared and packaged protein, as will be described in detail herein.
• FIGS. 1-9 depict several exemplary implementations of the protein packaging process 1 executed via the operation of a packaging system 10 comprising several components, some of which may be automated or semi-automated.
• the various implementations relate to packaging a protein such as meat sealed in an air-tight container containing a modified atmosphere and exposed to HPP (in some implementations HPP includes exposing the product to isostatic pressures of up to about 600 MPa/87,000 psi or more) for improved shelf-life and other advantages, as is described in detail herein.
• the various implementations allow for a significant reduction in pathogens, extended shelf-life, and/or improved aesthetic qualities of the packaged protein.
• the process 1 and system 10 include steps for tracking and tracing such that the final packaged protein can be traced back to the source, thereby adding another important food safety element in the supply network. It is understood that these edible proteins are considered a commodity market at one stage or another in the process or path to the end user.
• the process 1 or method 1 comprises various optional steps and optional sub-steps that can be performed in any order. It is understood that in various implementations, a packaging system 10 is constructed and arranged to perform this process 1 by utilizing several components and associated devices. Various implementations of this system 10 are depicted in FIGS. 2A-9.
• the disclosed implementations involve several optional steps which may be performed in any order. Additional steps and/or substep may be included, while other steps and/or substeps may be omitted, depending on the specific implementation.
• One example packaging system 10, shown in FIG. 1, is provided to illustrate optional steps and substeps, but is in no way intended to limit the embodiments to this particular implementation.
• the steps in exemplary implementations of the process include: 1. an optional preparation step 2,
• each of these steps 2, 4, 6 can comprise various optional sub-steps, as shown in the implementation of FIG. 1.
• a protein shown in FIG. 6 at 70 can be procured, received, treated, and packaged in an atmosphere -resistant bag, package or other container, as described herein.
• the protein may be pre-bagged or otherwise contained in an air-tight container for processing in the modified atmosphere 4 and pasteurization 6 steps.
• the protein may be exposed to an aqueous ozone solution during the preparation step 2.
• FIG. 1 shows one exemplary implementation of the disclosed method 1 as implemented on a packaging system 10 during the optional preparation step 2.
• the protein (shown in FIG. 6 at 70) may enter the system 10, through an optional procurement/receipt sub step (box 12).
• a procurement order is issued, such as from a central processing component or computer (not shown).
• the procurement order can trigger delivery and receipt of the protein— such as meat— for cataloging via supply-chain and/or inventory systems as would be known and understood in the art.
• the protein for processing can be one or more of fresh beef, lamb, pork, poultry, fish, fowl, bison and the like.
• more than one protein— such as a blend of chicken and beef— may be used.
• more than one protein may be used for preparing fajitas, stir fry and/or other preparations as would be understood and appreciated in the art.
• the preparation step 2 includes an optional ozone exposure sub-step (box 13).
• the protein prior to physical preparation (box 14), chemical preparation (box 16) and/or bagging (step 18)— as described further below— may be exposed to an aqueous/liquid ozone solution.
• the protein is exposed to ozone after and/or during various other steps and substeps including but not limited to procurement (box 12), physical preparation (box 14), chemical preparation (box 16), and of weighing/bagging (box 18).
• the aqueous ozone solution may kill, eliminate, or otherwise render inactive various microorganisms— such as lactobacillus and other bacteria.
• the aqueous ozone exposure sub-step (box 13) may be useful in targeting those bacteria/pathogens that are unaffected by HPP, modified atmosphere, and/or other preparation steps.
• the protein may be sprayed, dipped, submerged, or otherwise exposed to an aqueous ozone solution.
• the aqueous ozone solution contains about 0 to about 100 PPM of aqueous/liquid ozone. In some implementations, the aqueous ozone solution contains about .5 to 4 PPM of aqueous/liquid ozone. In various alternative implementations the aqueous ozone solution contains about 5 PPM of ozone.
• the aqueous ozone solution is at about 33 to 212°F. In some implementations, the temperature of the aqueous ozone solution is at ambient or room temperature. The protein may be exposed to the liquid ozone solution for about 1 to about 10 seconds or longer.
• the aqueous ozone solution may be applied to the protein via an aqueous ozone application unit 34.
• the aqueous ozone application unit 34 has spray nozzle(s) 36, as shown in FIG. 2A and 2B.
• FIG. 2A depicts one exemplary implementation of a nozzle applicator 34 where the aqueous ozone solution is applied via multiple spray nozzles 36 positioned above a conveyor 38.
• the protein is placed on the conveyor 38 and passes under the nozzles 36.
• the aqueous ozone solution is applied at a pressure of about 1 to 50 psi.
• the ozone solution is applied at a pressure of about 35 psi.
• aqueous ozone exposure has been shown to extend the shelf-life of various proteins to at least about 100 days.
• a sample of beef was exposed to ozone (as described above) and HPP (87,000 psi for 3 min) then tested for bacterial load after 60 days.
• the sample was found to have less than 10 cfu/g in tests for E. coli and lactic acid bacteria.
• the aerobic plate count was less than 10 cfu/g and also, Listeria monocytogenes was not detected per 25g.
• a sample of beef was exposed to ozone (as described above) and HPP (72,000 psi for 3 min) then tested for bacterial load after 60 days.
• the sample was found to have less than 10 cfu/g in tests for E. coli and lactic acid bacteria. Additionally, the aerobic plate count was less than 10 cfu/g and also, Listeria monocytogenes was not detected per 25g.
• the entering protein can be vacuum packed, frozen, and/or fresh.
• An optional physical preparation sub-step (box 14) can be performed on proteins in any state.
• various preparatory techniques can be employed to prepare the protein for processing in subsequent steps and/or sub steps of the system 10.
• These sub-steps may be used for conversion from subprimal or subprime material to retail presentation through understood techniques such as boning, trimming and portioning. For example, subprimal beef chuck eye roll may be cut into roast and trimmings.
• a chemical preparation sub-step (box 16) is performed.
• marinades, other treatment(s), and/or seasoning techniques may be applied to the protein.
• the chemical preparation sub-step (box 16) is performed prior to optional weighing and bagging in a weighing/bagging sub-step (box 18). It is understood that in these implementations— during the chemical preparation sub-step (box 16)— various flavored and/or neutral marinades may be introduced and/or utilized to prepare the product to a desired flavor and/or color.
• the weighing/bagging sub-step (box 18) completes the preparation step 2.
• the optional weighing/bagging sub-step (box 18) is performed at any point in the process 1. While it is apparent that weighing is generally optional, in various implementations, the product must be bagged or otherwise inserted into an air-tight container during this weighing/bagging sub-step (box 18)— or preparation step 2 generally— to ready the protein for the modified atmosphere step 4 and/or HPP step.
• the system 10 is constructed and arranged such that the pre-bagged protein is about 16 oz.
• the protien is about 6 oz, 8 oz, 10 oz, 12 oz or more.
• the protein weight is between about 1 oz and 64 oz.
• the protein is more than 64 oz.
• the protein comprises a variety of individual pieces that in sum weigh about a specified amount, such as shrimp and/or fajita cuts. It is understood that a variety of sizes and weights are possible, depending on the final retail application.
• the barrier film or barrier bag (shown in FIG. 6 at 69) used in the weighing/bagging sub-step (box 18) can be a nylon bag, a 3-ply bag, though other high barrier product.
• Other implementations are possible, including metallic, Saran®, PET, and others known and understood by those of skill in the art to have the proper gas permeability to retain the introduced modified atmosphere.
• the preparation step 2 and corresponding sub-steps can be performed, for example by way of an arrangement of tables 40 conveyors 42, graders 44 tumblers 46 and/or weighing devices 48. It is understood myriad configurations are possible, as would be understood by the skilled artisan.
• a modified atmosphere step 4 is performed following the preparation step 2, following the preparation step 2, a modified atmosphere step 4 is performed.
• the preparation step 2 is not performed or is performed simultaneous to or after the modified atmosphere step 4.
• the modified atmosphere step 4 generally relates to the introduction of a modified atmosphere (“MA”) to the protein within the bag.
• the modified atmosphere is a combination of carbon monoxide, carbon dioxide, and nitrogen.
• many additional atmospheric and gaseous compositions are possible.
• the prepared, portioned, and weighed protein— such as at the end of the preparation step 2 and weighing/bagging sub-step (box 18)— is exposed to a modified atmosphere via a modified atmosphere introduction sub-step (box 20)— of the modified atmosphere step 4— and then packaged or sealed in a sealing sub-step (box 22), as shown in FIG. 1.
• a modified atmosphere introduction sub-step (box 20) and the sealing sub-step (box 22) can be performed in rapid succession via an automatic bagger or MA device 50 and subject to further processing. It is understood that the introduction of the modified atmosphere to the protein and sealing of the package or bag can be performed in a variety of alternative ways.
• the MA device 50 is configured to package the protein/product in a barrier film within a bagging chute 53, where the bag is filled with a modified atmosphere via a conduit 51.
• Other filling and bagging devices, methods, and systems can be utilized in alternate implementations, as would be understood.
• oxygen is flushed from the protein, and the modified atmosphere includes about 0.4% carbon monoxide, about 20% carbon dioxide, and the remainder (more than 79% or about 80%) is nitrogen. It is understood that in these and other implementations, it may be desirable to exclude oxygen from the modified atmosphere.
• the carbon monoxide concentration can be about 0.1% or less, and can increase to 0.2%, 0.3% or more, or can exceed 0.5%, 1.0% or up to 100% of the atmosphere.
• the modified atmosphere can include less than 20% carbon dioxide, down to 0.1% or less.
• the modified atmosphere can include more than 20% carbon dioxide, such as 25%, 30%, 40%, 50% or more, up to 100%.
• nitrogen can comprise the remainder of the modified atmosphere.
• ranges from about 0% to about 100% nitric oxide and/or carbon dioxide can also be introduced into the modified atmosphere mixture.
• other inert gases may be introduced into the modified atmosphere.
• the modified atmosphere of many implementations does not contain oxygen, as would be readily understood by one of skill in the art.
• the gas or gases in the modified atmosphere can be adjusted or modified based on the product or cut of meat/protein being packaged.
• the modified atmosphere mixture includes about 60-80% oxygen and 20-40% carbon dioxide.
• the modified atmosphere for raw light poultry includes about 40-100% carbon dioxide and 0-60% nitrogen.
• the modified atmosphere includes 70% oxygen and 30% carbon dioxide.
• the modified atmosphere for sausage includes 20-30% carbon dioxide and 70-80% nitrogen.
• the modified atmosphere for sliced and cooked meat includes 30% carbon dioxide and 70% nitrogen.
• other modified atmosphere compositions are possible as would be recognized.
• the protein sealed in a modified atmosphere (“MA protein” - shown in FIG. 6 at 70) can be taken through a HPP step 6 comprising one or more post-sealing sub-steps via conveyors 42 and other devices used in the industry and understood in the art.
• the HPP step is performed before the modified atmosphere step 4, or the modified atmosphere step 4 is omitted from the process 1.
• a sub step of performing HPP is required, but several other optional sub-steps relating to processing can also be performed.
• the protein can optionally be bag dated or coded in a coding/dating sub- step (box 24).
• a scanning sub-step box 26 and in FIG. 2B at 52.
• Various of these step and substep may ensure quality and/or compliance—such as with USDA regulations. It is understood that various white-labeling and/or other marketing badges may also be applied to the bag at or between any of these optional sub-steps of the process 1. Alternate implementations do not include these dating, coding, scanning, and x-raying sub-steps.
• the process 1 comprises additional packaging, labeling and quality-control sub-steps as would be understood in the art. It is further understood that these optional substeps of dating, coding, scanning, and x-raying can be performed at any point in the process 1 and may be performed at multiple points in the process.
• FIGS. 7-9 the protein (whether or not packaged in modified atmosphere) is exposed to HPP in a HPP sub-step, as is shown in FIG. 1 at box 28 and in FIGS. 7-9 at 54.
• the HPP sub-step (box 28) is performed at up to about
• HPP sub step (box 28) may depend on the environment, conditions, and other parameters as would be recognized.
• HPP sub-step (box 28) can perform the HPP sub-step (box 28) from about 1 second to about 3600 seconds or more at between about 43,500 and about 87,000 psi or more.
• HPP (box 28) has process parameters between about
• the HPP (box 28) is conducted at 60,000 psi for 4 minutes.
• the HPP sub-step (box 28) may include an extended decompression step (box 29).
• This decompression time can last from about less than one second to more than about 10 minutes. In some implementations, the decompression time is at least about 5 min. In some implementations, the decompression time is at least about 8 minutes or more.
• the extended decompression step may provide additional time that the product/protein is exposed to pressures above atmospheric pressure. By exposing the protein to pressures of longer periods it is understood that the the amount of bacterial killed may increase. Additionally, allowing additional time for decompression after HPP has been shown to improve the food quality as well as maintain the aesthetic appearance to the protein/product, such as the food color, when compared to products subject to HPP where the high pressure is released and the product returned to atmospheric pressure instantly or over a very short time period, such as a few seconds.
• the temperature for all steps and substeps of the process 1 is kept below about 50 degrees Fahrenheit, though alternate implementations may vary from freezing to room-temperature or higher.
• HPP sub-step does not cause the rupture of the bag in these implementations because the pressure is being applied to the bag or other air-tight or sufficiently gaseous-impermeable container uniformly.
• the high-pressure pasteurized packages are subsequently dried and packed in a case and palletized in a storage sub-step, as is shown in FIG. 1 at box 30 and in FIG. 2B at 56.
• the system 10 can further comprise a water bath.
• a 180 degree Fahrenheit (°F) water bath may be used, or any other bath from about 33 degrees Fahrenheit (°F) or more.
• the system 10 is able to pull a vacuum (shown in FIG. 2B at 58) on the sealed bag 69.
• freezing may affect the color of the protein, wherein the protein turns an undesirable color.
• the sealed protein 70 can either be exposed to MA or be vacuum packed rather than or in addition to being frozen. Accordingly, in certain implementations of the system, an alternate route or series of steps and substeps can be performed such that processing for vacuum packing and MA processing can both be performed in the same facility at substantially the same time as the process 1.
• the finished product bags will be about 1 lb. each, and can be packaged in 40 lb. boxes on 1800 lb. pallets, so as to present an economically viable shipping method.
• Other configurations are of course possible, as would be appreciated by one of skill in the art.
• the product treated with the process 1 described herein may remain edible in the fresh state and have a shelf-life as follows: beef/iamb about 60 days, pork about 45 days and chicken about 30 days.
• the product is to remain refrigerated at about 28 to 36 degrees Fahrenheit (°F) during this period.
• the product can be stored at about 2-6°C (35-43°F).
• Use of the aqueous ozone exposure sub-step (box 13) and/or extended decompression sub-step (box 29) may further extend shelf-life.
• the disclosed system 10 and associated devices, and methods also provide an extended protein shelf life for retailers, and a safer product for end consumers.
• retailers typically purchase advertising at least a month prior to the actual purchase of proteins.
• these ads are driven on the basis of seasonal trends, and tend to“lock” the retailer into a sales promotion for the designated period.
• the presently-disclosed system 10 and associated , devices and methods may allow a retailer to defer or minimize this marketing decision, thus allowing retailers to select less-expensive cuts of product when suppliers have excess, thereby keeping costs down and creating efficiency.
• protein from various market buys can be held for a period of time, for example about 30 to 50 days, then processed using the presently disclosed system 10 and associated methods and devices.
• the protein is provided with an additional shelf life of up to about 60 days or longer.
• TESTS 1-15 were conducted with the following process parameters: (box 13) Ozone application at > 5 ppm; (box 28) HPP at 60,000 psi for 240 seconds with a water temperature of 40°F; (box 29) HPP extended decompression time of 486 seconds; and (box 20) Modified Atmosphere Packaging with a gas mixture of 80% N2, 19.6% CO2, and 0.4% CO. Testing was conducted prior to processing, after processing, and at subsequent approximately 10-day intervals.
• TEST 1 Chuck Blade Steak
• TEST 4 Beef sirloin tri tip
• TEST 8 Beef Bottom Sirloin Flap Meat
• TEST 10 Pork Boneless Loin
• TEST 11 Pork Bone In Loin
• TEST 12 Pork Loin Ground
• Tests A-E tested the application of ozone (box 13) to meat products and varying
• HPP (box 28) process parameters over time.
• TEST B Chicken Breast
• TEST F reflects microbial values of the chicken before any processing via the process 1.
• TEST F reflects microbial values of the chicken after an ozone application step (box 13).
• TESTS G-L reflect microbial values after treatment with HPP (box 28) with the processing parameters indicated.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Mechanical Engineering (AREA)
• Wood Science & Technology (AREA)
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• Nutrition Science (AREA)
• Inorganic Chemistry (AREA)
• Dispersion Chemistry (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
• General Preparation And Processing Of Foods (AREA)

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• 2019
  • 2019-11-22 EP EP19929294.7A patent/EP3972415A4/de active Pending
  • 2019-11-22 WO PCT/US2019/062753 patent/WO2020236218A1/en unknown
  • 2019-11-22 BR BR112021023470A patent/BR112021023470A2/pt not_active Application Discontinuation
  • 2019-11-22 JP JP2022516588A patent/JP2022533805A/ja not_active Withdrawn
  • 2019-11-22 KR KR1020217041926A patent/KR20220050840A/ko unknown
  • 2019-11-22 CA CA3141532A patent/CA3141532A1/en active Pending
  • 2019-11-22 AU AU2019446587A patent/AU2019446587A1/en not_active Abandoned
  • 2019-11-22 SG SG11202112953XA patent/SG11202112953XA/en unknown

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