GB2176990A - Meat processing - Google Patents
Meat processing Download PDFInfo
- 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
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
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)
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.
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)
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 |
US9717259B2 (en) | 2009-10-26 | 2017-08-01 | Marel Meat Processing Inc. | Method of producing cellulose encased sausages |
US9717268B2 (en) | 2009-10-26 | 2017-08-01 | Stork Townsend Inc. | Method of producing cellulose encased sausages |
Citations (3)
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 |
-
1985
- 1985-06-29 GB GB8516555A patent/GB2176990B/en not_active Expired
Patent Citations (3)
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)
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 |
US9717259B2 (en) | 2009-10-26 | 2017-08-01 | Marel Meat Processing Inc. | Method of producing cellulose encased sausages |
US9717268B2 (en) | 2009-10-26 | 2017-08-01 | Stork Townsend 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 |
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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 |