GB2187081A - A method for obtaining preserved meat - Google Patents

A method for obtaining preserved meat Download PDF

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Publication number
GB2187081A
GB2187081A GB08702097A GB8702097A GB2187081A GB 2187081 A GB2187081 A GB 2187081A GB 08702097 A GB08702097 A GB 08702097A GB 8702097 A GB8702097 A GB 8702097A GB 2187081 A GB2187081 A GB 2187081A
Authority
GB
United Kingdom
Prior art keywords
cuts
meat
saline solution
syrup
cooking
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Withdrawn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
GB08702097A
Other versions
GB8702097D0 (en
Inventor
Ricardo Roberto Bustamante
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.)
ARGATOM ING CONSTR
Original Assignee
ARGATOM ING CONSTR
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 ARGATOM ING CONSTR filed Critical ARGATOM ING CONSTR
Publication of GB8702097D0 publication Critical patent/GB8702097D0/en
Publication of GB2187081A publication Critical patent/GB2187081A/en
Withdrawn legal-status Critical Current

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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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment 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
    • 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
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Meat is preserved, in a packaged storage at room temperature for six months or more without loss of product acceptability, in cuts typically 3 cm, or less, thick, by (a) immersion or injection with aqueous saline solution containing sodium chloride and polyphosphate and nitrite ions, (b) dipping the cuts in a syrup-like bath, (c) drying and cooking the outer surface of the cuts, (d) further cooking the cuts so that all points reach at least 75 DEG C for at least 15 minutes, (e) vacuum packing the cuts, (f) cooling and freezing the packs, and (g) irradiating the packs with gamma-radiation e.g. at 2Kgy/min to a total dose of 15-45KGy. a

Description

SPECIFICATION A method for obtaining preserved meat This invention relates to a method for obtaining preserved meat, starting from e.g. lean beef, without tendons. More particularly it relates to a method based on the use of gamma-type (micromicrowave) radiation, combined with traditional treatment of meat with the purpose of yielding a preserved product which can be stored at room temperature for over six months while keeping its nutritional value and physical and organoleptic characteristics.
At present, refrigerated meat cuts can be marketed over three days. Frozen meat can be kept and marketed over a significantly longer period.
However, uncooked meat which is not refrigerated or frozen has a very limited market especially if it comes from an area which has not been declared free of the foot-and-mouth disease virus.
The method of the present invention sets out to preserve meat cuts at room temperatures to give a product free from contaminating or degrading pathogenic elements, which product can be marketed for over six months without canning or sterilization by autoclave.
In this way, it is possible to supply markets that do not have cooling facilities; to provide a substitute for preserved foods; to eliminate the cost of low temperature storage, handling and/or transportation; to overcome restrictions imposed for sanitary reasons or as preventive quarantine; to optimise replenishment intervals for restocking in economical and commercial respects; and to stockpile products if needed for production or marketing reasons.
The invention consists in a method for obtaining preserved meat which comprises the successive steps of (a) treating cuts of meat by immersion into and/or injection of an aqueous saline solution of sodium chloride, polyphosphate ions and nitrate ions; (b) removing the treated cuts of meat and immersing them into an aqueous syrup-like bath; (c) removing the cuts of meat and treating them by a process which drys and slightly cooks the surface; (d) further cooking the cuts of meat in such a manner that every point of each cut of meat reaches and is held at a temperature of at least 75"C for 15 minutes; (e) vacuum packing the cuts of meat, individually or in groups, within suitable sealed packaging; (f) cooling and freezing the vacuum packed cuts, and (g) subjecting the packed cuts to the effect of micromicrowaves.
Results vary according to type of meat, its initial contamination level, the exact treatment combination used and/orthe packaging details.
When applying this method, it is preferable to select lean beef, with no tendons, first-quality, minimum contamination, and with an airing (post slaughter) period not exceeding 2 or 3 days, to give a premium product.
Cuts are prepared in a cutting-room, equipped according to conventional sanitary criteria and preferably do not exceed 3 cms thick (i.e. have no point further than 1.5 cm from a surface).
The cuts are immersed and injected with the saline to reduce aqueous activity. Typically, this cures the cuts to some extent. They are thereafter preferably drained off before immersion in the syrup-like bath. They are then cooked until the surface regions become dry and slightly cooked.
Subsequently the cuts are further heated by any cooking process (boiling, microwaves, baking ovens, etc.) until the coldest internal point reaches 75"C and kept at least at that temperature (preferably not unduly higher) for 15 minutes so as to eliminate any enzymatic activity, various viruses, microbes and pink liquid.
The cuts are then packed, using a high vacuum. In this stage, sauces or seasonings can be added.
The vacuum packing should be gas-tight and preferably opaque to light and ultraviolet radiation.
It should also be preferably be able to bear a temperature variation up to 50"C and a micromicrowave dose not exceeding 5OKGy. In such circumstances a final product of 6 months shelf life at room temperature can be obtained.
When packing is completed, each bag is cooled down e.g. until about freezing-point ("C) and then frozen at a temperature preferably below -30 C by means of a fast-freezing process.
Lastly, the product is subjected to micromicrowaves e.g. by passage through a suitable chamber. This operation can be carried out once the product has been already packed for its final marketing: if so each total cut should preferably still be colder than -25 C when it is taken out of the irradiation chamber. The product absorbs a radiation dose of gamma-type radiation (micromicrowave radiation or picowave radiation i.e. of about 10-12 wavelength) of more than 15 KGy.
and less than 45 KGy, e.g. art a rate of2KGy/min.
EXAMPLE Lean beef, with no tendons, first-quality, minimum contamination, with less than 3 days since slaughter, is cut in steaks of 3 cms. thick in the cutting-up room of a cold-storage plant.
The cut steaks pass through a curing machine containing an aqueous solution of 2% of sodium chloride, 3% of sodium tripolyphosphate, and 25 parts per million of sodium nitrite. They are then drained for 5 minutes.
The cuts are then immersed in an orange-juice bath and immediately thereafter exposed to fire until their surface is slightly roasted.
After this the cuts pass through a microwave oven (leaving sufficient space between each cut to make sure the cooking treatment reaches all its faces) and are cooked therein at not less than 75"C at all points, and at a temperature just adequate for this purpsoe.
Cuts are taken to an automatic thermoforming and vacuum packing machine. The quantity of cuts per bag can vary, but joint packaging of three cuts has been found to reduce costs significantly. During this packaging stage sauces or seasoning can be added.
A co-extrusion of aluminium-treated polyamide/ polyethylene of 300 microns can be used as the thermoformable base of the package. Its upper part is a trilaminate formed by 12 microns of bi-oriented polyethyl-enterephthalate, 10 microns of zerotemper aluminium film, and (as the internal package film) 70 microns of polyethylene. The adhesive used may be an aliphatic polyisocyanate.
The packed product is cooled to a nearly freezing point temperature and then, by means of a fastfreezing process, frozen at a temperature below -300C. The resulting packages were stored in cardboard boxes, which allow for a stable temperature and protect them from tearing, piercing, light and ultraviolet radiation. These boxes need be opened only when the packages are to be displayed at retail stores. Apart from any other necessary printed information, boxes can also bear an international radiated-product symbol, which charges colour when receiving a dose higher than 10 KGy.
Boxes enter a micromicrowave chamber for exposure to gamma-like radiation at a dose rate that may reach 2 KGy per minute up to a minimum dose of 15- KGy. The maximum dose will not exceed 3545KGy. During exposure to radiation, the whole product should preferably have a temperature colder than -250C.
The end product was capable of keeping its nutritional value, physical, and organoleptic characteristics for at least 6 months on roomtemperature storage.

Claims (17)

1. A method for obtaining preserved meat which comprises the successive steps of (a) treating cuts of meat by immersion into and/or injection of an aqueous saline solution of sodium chloride, polyphosphate ions and nitrate ions; (b) removing the treated cuts of meat and immersing them into an aquoeus syrup-like bath; (c) removing the cuts of meat and treating them by a process which drys and slightly cooks the surface; (d) further cooking the cuts of meat in such a manner that every point of each cut of meat reaches and is held at a temperature of at least 75"C for 15 minutes; (e) vacuum packing the cuts of meat, individually or in groups, within suitable sealed packaging; (f) cooling and freezing the vacuum packed cuts, and (g) subjecting the packed cuts to the effect of micromicrowaves.
2. A method as claimed in claim 1 in which the saline solution contains by weight not more than 3% sodium chloride and not more than 3% of a source of polyphosphate ion.
3. A method as claimed in claim 2 in which the saline solution contains by weight at least 50 p.p.m.
of nitrite ion.
4. A method as claimed in claim 2 in which the solution contains by weight not more than 50 p.p.m.
of nitrite ion.
5. A method as claimed in claim 3 or 4 in which the saline solution contains not more than 1% of a source of polyphosphate ion.
6. A method as claimed in any one preceding claim in which the cuts are drained of the saline solution before immersion in the syrup-like solution.
7. A method as claimed in claim 6 in which the syrup-like solution is a fruit juice or a sugar solution.
8. A method as claimed in any one preceding claim in which the cuts are of a maximum thickness of 3 cm whereby no internal point is more than 1.5 cm from a surface.
9. A method as claimed in any one preceding claim in which the cooking step (d) is effected by boiling.
10. A method as claimed in any one of claims 1 to 8 in which the cooking step (d) is effected by microwaves.
11. A method as claimed in any one of claims 1 to 8 in which the cooking step (d) is effected by baking.
12. A method as claimed in any one preceding claim in which sauces and/or seasoning are added to the cuts during vacuum-packaging.
13. A method as claimed in any one preceding claim in which, in step (f) the cuts are cooled to about 0 C and then frozen at -300C or below.
14. A method as claimed in any one preceding claim in which the cuts are subjected in step (g) to a total dose of between 15 KGy and 45KGy at a rate of 2 KGy/min.
15. A method as claimed in any one preceding claim in which the cuts are subjected in step (g) to the micromicrowaves at a temperature below -25"C.
16. A method as claimed in claim 1 substantially as herein specifically described with reference to the Example.
17. Meat preserved by the method as claimed in any one preceding claim.
GB08702097A 1986-02-07 1987-01-30 A method for obtaining preserved meat Withdrawn GB2187081A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AR30307786 1986-02-07

Publications (2)

Publication Number Publication Date
GB8702097D0 GB8702097D0 (en) 1987-03-04
GB2187081A true GB2187081A (en) 1987-09-03

Family

ID=3478373

Family Applications (1)

Application Number Title Priority Date Filing Date
GB08702097A Withdrawn GB2187081A (en) 1986-02-07 1987-01-30 A method for obtaining preserved meat

Country Status (10)

Country Link
JP (1) JPS62248446A (en)
CN (1) CN87100859A (en)
BR (1) BR8700338A (en)
DE (1) DE3700880A1 (en)
FR (1) FR2594004A1 (en)
GB (1) GB2187081A (en)
IL (1) IL81488A0 (en)
IT (1) IT1201166B (en)
MA (1) MA20873A1 (en)
NL (1) NL8700067A (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001006862A1 (en) * 1999-07-22 2001-02-01 Astaris Llc Antimicrobial polyphosphates in food processing
WO2003103390A1 (en) * 2002-06-07 2003-12-18 Promethean Lifesciences, Inc. Sterilization, stabilization and preservation of functional biologics
EP1857270A1 (en) 2006-05-17 2007-11-21 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
EP2095942A1 (en) 2006-05-17 2009-09-02 Curwood, Inc. Method that Promotes or Preserves the Desirable Color of Meat
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US20120027896A1 (en) * 2010-07-30 2012-02-02 Hormel Foods Corporation Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8545950B2 (en) 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US8741402B2 (en) 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02190142A (en) * 1989-01-19 1990-07-26 Toyo Suisan Kaisha Ltd Preparation of retort livestock meat food
CN1034471C (en) * 1992-06-27 1997-04-09 云南省微生物研究所 No Mould ham salting method
GB9315020D0 (en) * 1993-07-20 1993-09-01 Sun Valley Poultry Improvements relating to saleable meat products
CN104544144A (en) * 2013-10-14 2015-04-29 陈创 Making method of roasted comb-shaped meat coated with paste
CN103548975A (en) * 2013-11-12 2014-02-05 镇江市源春肉制品有限公司 Method for fresh-keeping treatment of meat product
JP6343538B2 (en) * 2014-09-29 2018-06-13 大和製罐株式会社 Method for radiation sterilization of raw meat in containers
CN106538667A (en) * 2016-11-25 2017-03-29 山东好当家海洋发展股份有限公司 A kind of preservation method of fish block

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2946692A (en) * 1957-08-22 1960-07-26 Du Pont Process of curing meat and composition therefor
US3845227A (en) * 1972-10-03 1974-10-29 Us Army Method of producing corned beef
US4206241A (en) * 1975-05-09 1980-06-03 Bibhuti Atma R Method of preparing fowl
JPS5733535A (en) * 1980-08-02 1982-02-23 Takeshi Takahashi Method for heating and cooling of food

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001006862A1 (en) * 1999-07-22 2001-02-01 Astaris Llc Antimicrobial polyphosphates in food processing
US6509050B1 (en) 1999-07-22 2003-01-21 Astaris Llc Use of antimicrobial polyphosphates in food processing
WO2003103390A1 (en) * 2002-06-07 2003-12-18 Promethean Lifesciences, Inc. Sterilization, stabilization and preservation of functional biologics
AU2003237391B2 (en) * 2002-06-07 2007-08-30 Promethean Lifesciences, Inc. Sterilization, stabilization and preservation of functional biologics
US8530012B2 (en) 2004-04-02 2013-09-10 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8802204B2 (en) 2004-04-02 2014-08-12 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods of packaging
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US8741402B2 (en) 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8709595B2 (en) 2004-04-02 2014-04-29 Curwood, Inc. Myoglobin blooming agents, films, packages and methods for packaging
US8623479B2 (en) 2004-04-02 2014-01-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8545950B2 (en) 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US8668969B2 (en) 2005-04-04 2014-03-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
EP1857270A1 (en) 2006-05-17 2007-11-21 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
EP2095942A1 (en) 2006-05-17 2009-09-02 Curwood, Inc. Method that Promotes or Preserves the Desirable Color of Meat
US20120027896A1 (en) * 2010-07-30 2012-02-02 Hormel Foods Corporation Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products

Also Published As

Publication number Publication date
JPS62248446A (en) 1987-10-29
NL8700067A (en) 1987-09-01
GB8702097D0 (en) 1987-03-04
IL81488A0 (en) 1987-09-16
MA20873A1 (en) 1987-10-01
BR8700338A (en) 1987-06-16
IT1201166B (en) 1989-01-27
FR2594004A1 (en) 1987-08-14
IT8719109A0 (en) 1987-01-20
CN87100859A (en) 1987-08-19
DE3700880A1 (en) 1987-08-13

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