GB2176990A - Meat processing - Google Patents

Meat processing Download PDF

Info

Publication number
GB2176990A
GB2176990A GB08516555A GB8516555A GB2176990A GB 2176990 A GB2176990 A GB 2176990A GB 08516555 A GB08516555 A GB 08516555A GB 8516555 A GB8516555 A GB 8516555A GB 2176990 A GB2176990 A GB 2176990A
Authority
GB
United Kingdom
Prior art keywords
meat
cooking
chicken
heating
processing
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.)
Granted
Application number
GB08516555A
Other versions
GB8516555D0 (en
GB2176990B (en
Inventor
Brian Joseph Hoban
John Andrew Crowther
James Henry Haywood
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.)
ASHMOUNT Ltd
Original Assignee
ASHMOUNT Ltd
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 ASHMOUNT Ltd filed Critical ASHMOUNT Ltd
Priority to GB8516555A priority Critical patent/GB2176990B/en
Publication of GB8516555D0 publication Critical patent/GB8516555D0/en
Publication of GB2176990A publication Critical patent/GB2176990A/en
Application granted granted Critical
Publication of GB2176990B publication Critical patent/GB2176990B/en
Expired 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
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts

Abstract

A method of processing meat comprising cooking or heating the meat, vacuum packing the meat, further cooking or heating the meat and allowing the meat to cool.

Description

SPECIFICATION Meat processing She present invention relates to meat processing and in particular, although not exclusively to the processing of poultry such as chicken and turkey products.
In a known process for producing roast chicken, the chicken is roasted and then cooled prior to being portioned and packaged ready for sale. The packaged roast chicken only has a shelf life of between 3 and 5 days, or possibly up to 7 days. The short shelf life requires the chicken to be distributed and sold quickly which has many disadvantages including possible overstocking, with the result that chicken which exceeds the shelf life has to be thrown away, or understocking with possible loss of sales.
According to one aspect of the present invention, a method of processing meat comprises cooking or heating the meat, vacuum packing the meat, further cooking or heating the meat and allowing the meat to cool. It has been found that cooking or heating the meat subsequent to being packed and allowing the meat to cool can considerably prolong the shelf life of this product, for instance by up to 3 months. The term "cooking or heating" the meat is used herein to include both complete and partial cooking of the meat.
The cooking or heating prior to vacuum packing the meat may include roasting the meat which is particularly suited to poultry products such as chicken and turkey, in which the juices may be allowed to flow away from the meat prior to the packaging and further cooking.
The meat may be allowed to cool before it is packed or after the further cooking or heating, or both by forcing the cooling, for instance by refrigerated air cooling.
Subsequent to the initial cooking or heating of the meat, and prior to the vacuum packing of the meat, the meat may be divided into portions.
The cooking or heating when the meat has been vacuum packed may result in the meat being pasteu rised.
The present invention also includes vacuum packed meat in which the meat has been cooked or heated, vacuum packed and further cooked or heated and then cooled.
The invention may be carried into practice in various ways, but one embodiment will now be described by way of example.
A whole chicken is first roasted or steam cooked, for instance in a roaster, to allow the juices to come off the meat.
The chicken is then quickly cooled by refrigerated air cooling prior to being divided into quarters or other portions. The divided chicken pieces are then packed under a vaccum seal in plastic material.
The packaged chicken is then steam cooked at approximately 85"C to raise the temperature in the centre of the meat to 74"C. The cooking process is dependent upon temperature rather than time, and a temperature probe may be used in a sample chicken to monitor the temperature. This second cooking step pasteurises the meat.
The chicken is then quickly cooled again to between 0 C and 2"C by refrigerated air cooling and is able to enjoy a shelf life of up to 3 months.
The rapid cooling used in the process facilitates the handling and portioning of the chicken and minimises bacteriological action during these activities.
1. A method of processing meat comprising cooking or heating the meat, vacuum packing the meat, further cooking or heating the meat and allowing the meat to cool.
2. A method of processing meat as claimed in Claim 1 comprising roasting the meat prior to vacuum packing the meat.
3. A method of processing meat as claimed in Claim 2 comprising roasting the meat prior to vacuum packing the meat and allowing the juices to flow away from the meat.
4. A method of processing meat comprising force cooling the meat either before it is packed or after the further cooking or heating or both.
5. A method of processing meat as claimed in Claim 4 comprising cooling the meat by refrigerated air cooling.
6. A method of processing meat as claimed in any preceding claim comprising dividing the meat into portions after it has been initially cooked or heated and prior to vacuum packing the meat.
7. A method of processing meat substantially as herein described.
8. Vacuum packed meat in which the meat has been cooked or heated, then vacuum packed, and then further cooked or heated and then cooled.
9. Vacuum packed meat as claimed in Claim 8 in which the meat has been cooked or heated by a method as claimed in any of Claims 1 to 7.
10. Vacuum packed meat substantially as herein described.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (10)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Meat processing She present invention relates to meat processing and in particular, although not exclusively to the processing of poultry such as chicken and turkey products. In a known process for producing roast chicken, the chicken is roasted and then cooled prior to being portioned and packaged ready for sale. The packaged roast chicken only has a shelf life of between 3 and 5 days, or possibly up to 7 days. The short shelf life requires the chicken to be distributed and sold quickly which has many disadvantages including possible overstocking, with the result that chicken which exceeds the shelf life has to be thrown away, or understocking with possible loss of sales. According to one aspect of the present invention, a method of processing meat comprises cooking or heating the meat, vacuum packing the meat, further cooking or heating the meat and allowing the meat to cool. It has been found that cooking or heating the meat subsequent to being packed and allowing the meat to cool can considerably prolong the shelf life of this product, for instance by up to 3 months. The term "cooking or heating" the meat is used herein to include both complete and partial cooking of the meat. The cooking or heating prior to vacuum packing the meat may include roasting the meat which is particularly suited to poultry products such as chicken and turkey, in which the juices may be allowed to flow away from the meat prior to the packaging and further cooking. The meat may be allowed to cool before it is packed or after the further cooking or heating, or both by forcing the cooling, for instance by refrigerated air cooling. Subsequent to the initial cooking or heating of the meat, and prior to the vacuum packing of the meat, the meat may be divided into portions. The cooking or heating when the meat has been vacuum packed may result in the meat being pasteu rised. The present invention also includes vacuum packed meat in which the meat has been cooked or heated, vacuum packed and further cooked or heated and then cooled. The invention may be carried into practice in various ways, but one embodiment will now be described by way of example. A whole chicken is first roasted or steam cooked, for instance in a roaster, to allow the juices to come off the meat. The chicken is then quickly cooled by refrigerated air cooling prior to being divided into quarters or other portions. The divided chicken pieces are then packed under a vaccum seal in plastic material. The packaged chicken is then steam cooked at approximately 85"C to raise the temperature in the centre of the meat to 74"C. The cooking process is dependent upon temperature rather than time, and a temperature probe may be used in a sample chicken to monitor the temperature. This second cooking step pasteurises the meat. The chicken is then quickly cooled again to between 0 C and 2"C by refrigerated air cooling and is able to enjoy a shelf life of up to 3 months. The rapid cooling used in the process facilitates the handling and portioning of the chicken and minimises bacteriological action during these activities. CLAIMS
1. A method of processing meat comprising cooking or heating the meat, vacuum packing the meat, further cooking or heating the meat and allowing the meat to cool.
2. A method of processing meat as claimed in Claim 1 comprising roasting the meat prior to vacuum packing the meat.
3. A method of processing meat as claimed in Claim 2 comprising roasting the meat prior to vacuum packing the meat and allowing the juices to flow away from the meat.
4. A method of processing meat comprising force cooling the meat either before it is packed or after the further cooking or heating or both.
5. A method of processing meat as claimed in Claim 4 comprising cooling the meat by refrigerated air cooling.
6. A method of processing meat as claimed in any preceding claim comprising dividing the meat into portions after it has been initially cooked or heated and prior to vacuum packing the meat.
7. A method of processing meat substantially as herein described.
8. Vacuum packed meat in which the meat has been cooked or heated, then vacuum packed, and then further cooked or heated and then cooled.
9. Vacuum packed meat as claimed in Claim 8 in which the meat has been cooked or heated by a method as claimed in any of Claims 1 to 7.
10. Vacuum packed meat substantially as herein described.
GB8516555A 1985-06-29 1985-06-29 Meat processing Expired GB2176990B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8516555A GB2176990B (en) 1985-06-29 1985-06-29 Meat processing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8516555A GB2176990B (en) 1985-06-29 1985-06-29 Meat processing

Publications (3)

Publication Number Publication Date
GB8516555D0 GB8516555D0 (en) 1985-07-31
GB2176990A true GB2176990A (en) 1987-01-14
GB2176990B GB2176990B (en) 1989-10-04

Family

ID=10581580

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8516555A Expired GB2176990B (en) 1985-06-29 1985-06-29 Meat processing

Country Status (1)

Country Link
GB (1) GB2176990B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991001089A1 (en) * 1989-07-17 1991-02-07 Henriksen Bjoern De-bacterialized fish and improved method for the production of same
GB2248010A (en) * 1990-09-24 1992-03-25 Apv Corp Ltd Method and apparatus for the production of wrapped protein products such as sausages
FR2705868A1 (en) * 1993-06-02 1994-12-09 Neptune Industrial cooking method and fish portion obtained using this method
NL1014685C2 (en) * 2000-01-28 2001-07-31 Stork Mps Bv Foodstuff packing and sterilization process, involves heating products again during or after removing them from their packaging following a first heat treatment
WO2010091856A3 (en) * 2009-02-13 2011-05-26 Giardinetto Restaurants Ltd Pre-cooked food manufacturing system
CN104137879A (en) * 2014-07-28 2014-11-12 易琼芝 Processing method of chilled meat
US9717268B2 (en) 2009-10-26 2017-08-01 Stork Townsend Inc. Method of producing cellulose encased sausages
US9717259B2 (en) 2009-10-26 2017-08-01 Marel Meat Processing Inc. Method of producing cellulose encased sausages

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB957680A (en) * 1959-10-14 1964-05-13 Kalle Ag Improvements in or relating to the packaging of sausages
GB1229080A (en) * 1969-04-01 1971-04-21
GB2023996A (en) * 1978-05-26 1980-01-09 Toyo Seikan Kaisha Ltd Improvements in and relating to hermetically packed foods

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB957680A (en) * 1959-10-14 1964-05-13 Kalle Ag Improvements in or relating to the packaging of sausages
GB1229080A (en) * 1969-04-01 1971-04-21
GB2023996A (en) * 1978-05-26 1980-01-09 Toyo Seikan Kaisha Ltd Improvements in and relating to hermetically packed foods

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991001089A1 (en) * 1989-07-17 1991-02-07 Henriksen Bjoern De-bacterialized fish and improved method for the production of same
GB2248010A (en) * 1990-09-24 1992-03-25 Apv Corp Ltd Method and apparatus for the production of wrapped protein products such as sausages
FR2705868A1 (en) * 1993-06-02 1994-12-09 Neptune Industrial cooking method and fish portion obtained using this method
NL1014685C2 (en) * 2000-01-28 2001-07-31 Stork Mps Bv Foodstuff packing and sterilization process, involves heating products again during or after removing them from their packaging following a first heat treatment
WO2010091856A3 (en) * 2009-02-13 2011-05-26 Giardinetto Restaurants Ltd Pre-cooked food manufacturing system
US9717268B2 (en) 2009-10-26 2017-08-01 Stork Townsend Inc. Method of producing cellulose encased sausages
US9717259B2 (en) 2009-10-26 2017-08-01 Marel Meat Processing Inc. Method of producing cellulose encased sausages
CN104137879A (en) * 2014-07-28 2014-11-12 易琼芝 Processing method of chilled meat

Also Published As

Publication number Publication date
GB8516555D0 (en) 1985-07-31
GB2176990B (en) 1989-10-04

Similar Documents

Publication Publication Date Title
RU2127524C1 (en) Method for producing canned meat and vegetable foods
US5741536A (en) Method of pasteurizing meat products
US5314705A (en) Process for preparing a frozen meal
EP2632806B1 (en) A process for processing animal protein product into cooked, sliced form
US20190000096A1 (en) Method for preserving raw meat
GB2176990A (en) Meat processing
DK0432432T3 (en) A method of cooling a product stream comprising solid or semi-solid food particles
EP0604412A1 (en) Method for packaging meat
US3615726A (en) Process for pasteurizing and sealing oysters
Dransfield et al. Eating quality of hot deboned beef
US3653926A (en) Method of preparing a poultry product
GB2231250A (en) Filled food product
GB2232572A (en) Method of preparing pre-cooked meat dish
US3713847A (en) Process for preparing packaged beef products for prolonged storage
US2745756A (en) Preparation for storage of solid animal proteinaceous materials
US20040191376A1 (en) Process for extending shelf life of meat products
US2323953A (en) Meat treatment
US3711298A (en) Process for preparing packaged meat products for prolonged storage
EP0635214A1 (en) Improvements relating to saleable meat products
KR100689123B1 (en) Manufacturing progress of pigs trotters the use of roasted
GB1213929A (en) Process of producing a food product
CA2049760A1 (en) Ultra-high temperature pasteurization process
KR100998444B1 (en) Olive oil or grapestone oil using vacuum packing method
US3129455A (en) Meat product
JPH0286755A (en) Processing method of scallop

Legal Events

Date Code Title Description
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19970629