GB2330815A - Preservation of meat and meat products - Google Patents

Preservation of meat and meat products Download PDF

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Publication number
GB2330815A
GB2330815A GB9823584A GB9823584A GB2330815A GB 2330815 A GB2330815 A GB 2330815A GB 9823584 A GB9823584 A GB 9823584A GB 9823584 A GB9823584 A GB 9823584A GB 2330815 A GB2330815 A GB 2330815A
Authority
GB
United Kingdom
Prior art keywords
volume
approximately
argon
gas mixture
carbon dioxide
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.)
Pending
Application number
GB9823584A
Other versions
GB9823584D0 (en
Inventor
David John Humphreys
Kevin Christopher Spencer
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.)
Safeway Inc
Original Assignee
Safeway Stores Inc
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 Safeway Stores Inc filed Critical Safeway Stores Inc
Publication of GB9823584D0 publication Critical patent/GB9823584D0/en
Publication of GB2330815A publication Critical patent/GB2330815A/en
Pending 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
    • A23B4/14—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
    • 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
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere

Abstract

Preservation of meat and meat products comprises storing the meat or meat products in an atmosphere comprising argon and one or both of oxygen and carbon dioxide. The meat is preferably stored in a gas impermeable container into which the gas mixture has been introduced prior to sealing.

Description

DESCRIPTION PRESERVATION OF MEAT PROCESSED AND COOKED MEATS AND MEAT PRODUCTS The present invention relates to the preservation of meat, processed and cooked meats and meat products, for example uncooked beef, lamb, pork, chicken and turkey, cooked ham, cooked turkey, cooked beef, cooked pork, bacon and sausages, to name but a few.
It is known to prolong the shelf life of such products by gas-packaging them in a mixture of nitrogen and carbon dioxide. The nitrogen content varies from 50 to 75% and the carbon dioxide from 50 to 25% and a typical mixture comprises 65 nitrogen and 35% carbon dioxide. Another known gas mixture for use with fresh meat comprises 60% to 70% oxygen and the balance carbon dioxide.
Such gas mixtures are effective in reducing the severity of the oxidising atmosphere and therefore increase the shelf life of the product. However, one disadvantage with such known gas mixtures is that the carbon dioxide content discolours many meats. Thus, whilst the use of such gas mixtures increases the time for which a product may be safely kept the product itself may not be particularly visually appealing to potential customers.
It is thus an object of the present invention to allow such products to be stored and/or displayed without discolouring and without unacceptable deterioration of taste and smell, and thereby to extend the useful shelf life of the product.
In accordance with a first aspect of the present invention a method of preserving meat, processed and cooked meats and meat products comprises storing the products in a gas mixture comprising argon and one or both of carbon dioxide and oxygen.
Such a mixture does not discolour the meat products and yet maintains the product quality (taste, smell, texture etc) for a considerably longer period, thereby increasing the useful shelf life. The optional use of oxygen in the mixture enhances the colour of certain meat products, particularly red meat products, yet the presence of argon (and optionally carbon dioxide) greatly reduces the oxidising properties of the gas mixture as a whole.
The method of the present invention also results in lower residual oxygen levels as compared with the prior art, whilst still maintaining an attractive visual appearance on the products, whilst using a similar amount of gas to the prior art techniques.
Preferably, argon forms the largest proportion of the mixture. It has been found that a minimum of 45% of argon is desirable.
For example, the gas mixture may comprise 55, 60%, 75%, 80% or 90% argon, the remaining portion of the mixture being formed by carbon dioxide and/or oxygen in varying proportions.
In accordance with a second aspect of the present invention, there is provided a process for packaging meat, processed and cooked meats and meat products, comprising packaging the food in a substantially gasimpermeable packaging, introducing into the container a gas mixture comprising argon and one or both of carbon dioxide and oxygen and sealing the container to retain the gas mixture within the container.
By way of example only, specific examples of the present invention will now be described.
Meat or meat products are prepared in the conventional manner suitable for packaging on standard equipment currently used for packaging meat and meat products with an atmosphere of nitrogen and carbon dioxide. For example, for cooked meats the raw meat may be trimmed, seasoned, cooked and sliced. For preserved (as opposed to cooked) products, such as bacon, the cooking step may be replaced with a different step such as a preservation step.
During packing of the meat into separate packages (and, optionally, additionally during storage of the products prior to packaging) the product is stored in an atmosphere comprising a mixture of argon and one or both of carbon dioxide and oxygen. For example, the mixture may comprise 45%, 55, 60%, 75, 80% or 90% of argon by volume. The remaining 55%, 45%, 40%, 25%, 20% or 10% respectively of the mixture can have varying proportions of carbon dioxide and oxygen, ranging from 0W to 100% by volume. Typically for cooked and/or processed meats with an approximately 70% argon content carbon dioxide and oxygen may be present in as approximately 30% carbon dioxide and less than 1% oxygen by volume. Another gas mixture which has been found to be particularly effective for cooked and/or processed meats comprises 75% argon and 25% carbon dioxide by volume.
It has been found that packaging meat products with such gas mixtures increases the quality (in particular the appearance) of the product and improves the taste and smell. Indeed, for some meat products (particularly containing red meat) the presence of oxygen enhances the colour of the product whilst the overall oxygen-deficient atmosphere retards the oxidation of the products. Thus, the products can be stored for a longer period in a condition which is not only safe but which is appealing to the consumer.
As for the known mixture of nitrogen and carbon dioxide, the products are packaged in substantially impermeable packaging material, whereby the composition of the storage atmosphere remains substantially constant in use.
In a second example, particularly suitable for uncooked meat, and in particular uncooked pork, the meat is packed in substantially gas impermeable packaging in an atmosphere comprising 60% argon, 30% carbon dioxide and 10W oxygen. It is thought that the inclusion of a small proportion of oxygen contributes significantly to the maintenance of the quality of the product (and in particular the appearance, taste and smell of the product) whilst the presence of argon and carbon dioxide suppresses the oxidising characteristics of the oxygen.
Other examples of gas mixtures for use with raw meat (e.g. pork escalopes or mince and beef) include: 70% argon 20% oxygen 10% carbon dioxide 60% argon 30% oxygen 10% carbon dioxide 55k argon 25% oxygen 20% carbon dioxide 45 argon 45% oxygen 10% carbon dioxide The present invention is applicable to a wide range of meat and meat products such as uncooked beef, lamb, pork, chicken and turkey, cooked ham, cooked turkey, cooked pork, cooked beef, smoked ham, honey roast ham, processed meats such as bacon and sausages and products containing such items. The invention is also applicable to whole or sliced portions of such products.
All of the above examples may, if desired, be used in conjunction with techniques of so-called "cryogrinding", i.e. grinding or mincing the products in a liquefied gas environment. For example meat (such as beef, pork and lamb) may be ground in a 100% liquid carbon dioxide or 100% liquid argon environment in a conventional cryogrinder prior to being packaged as described above.
Whether or not the present invention is used in conjunction with cryogrinding techniques, tests on products packaged in accordance with the present invention reveal significant reductions in microbial activity and consistently high scores in taste and appearance tests. It has also been found that the present invention results in significantly lower levels of residual oxygen, whilst permitting sufficient levels of oxygen to enhance the visual appearance of the food.
All of these benefits can be achieved by using approximately the same volumes of gas (or even less) as are used in the prior art techniques.
The invention is not restricted to the details of the foregoing examples.

Claims (38)

1. A method of preserving meat, processed and cooked meats and meat products, comprising storing the products in a gas mixture comprising argon and one or both of carbon dioxide and oxygen.
2. A method as claimed in claim 1, wherein the products are stored in a container which encloses the gas mixture.
3. A method as claimed in claim 2, wherein the container is substantially impermeable to the gas mixture.
4. A method as claimed in any of claims 1 to 3, wherein argon forms the largest portion of the gas mixture.
5. A method as claimed in claim 4, wherein the gas mixture comprises at least 45% argon by volume.
6. A method as claimed in claim 5, wherein the gas mixture comprises at least 55% argon by volume.
7. A method as claimed in claim 4, wherein the gas mixture comprises at least 60% argon by volume.
8. A method as claimed in claim 4, wherein the gas mixture comprises at least 75% argon by volume.
9. A method as claimed in claim 4, wherein the gas mixture comprises at least 80% argon by volume.
10. A method as claimed in claim 4, wherein the gas mixture comprises at least 90% argon by volume.
11. A method as claimed in claim 4, comprising approximately 70% argon by volume, approximately 30% carbon dioxide by volume and less than 1% oxygen by volume.
12. A method as claimed in claim 4, wherein the gas mixture comprises approximately 60% argon by volume, approximately 30% carbon dioxide by volume and approximately 10% oxygen by volume.
13. A method as claimed in claim 4, wherein the gas mixture comprises approximately 75% argon by volume and approximately 25% carbon dioxide by volume.
14. A method as claimed in claim 4, wherein the gas mixture comprises approximately 70% argon by volume, approximately 20% oxygen by volume and approximately 10% carbon dioxide by volume.
15. A method as claimed in claim 4, wherein the gas mixture comprises approximately 60% argon by volume, approximately 30t oxygen by volume and approximately 10% carbon dioxide by volume.
16. A method as claimed in claim 4, wherein the gas mixture comprises approximately 55% argon by volume, approximately 25% oxygen by volume and approximately 20% carbon dioxide by volume.
17. A method as claimed in claim 4, wherein the gas mixture comprises approximately 45% argon by volume, approximately 45% oxygen by volume and approximately 10% carbon dioxide by volume.
18. A process for packaging meat, processed and cooked meats and meat products, comprising packaging the food in a substantially gas-impermeable packaging, introducing into the container a gas mixture comprising argon and one or both of carbon dioxide and oxygen and sealing the container to retain the gas mixture within the container.
19. A process as claimed in claim 18, wherein argon comprises the largest proportion of the gas mixture.
20. A process as claimed in claim 19, wherein the gas mixture comprises at least 45% argon by volume.
21. A process as claimed in claim 19, wherein the gas mixture comprises at least 55% argon by volume.
22. A process as claimed in claim 19, wherein the mixture comprises at least 60% argon by volume.
23. A process as claimed in claim 19, wherein the gas mixture comprises at least 75 argon by volume.
24. A process as claimed in claim 19, wherein the gas mixture comprises at least 80% argon by volume.
25. A process as claimed in claim 19, wherein the gas mixture comprises at least 90% argon by volume.
26. A process as claimed in claim 19, comprising approximately 70% argon by volume, approximately 30% carbon dioxide by volume and less than 1% oxygen by volume.
27. A process as claimed in claim 19, wherein the gas mixture comprises approximately 60% argon by volume, approximately 30% carbon dioxide by volume and approximately 10% oxygen by volume.
28. A process as claimed in claim 19, wherein the gas mixture comprises approximately 75% argon by volume and approximately 25% carbon dioxide by volume.
29. A process as claimed in claim 19, wherein the gas mixture comprises approximately 70 argon by volume, approximately 20% oxygen by volume and approximately 10% carbon dioxide by volume.
30. A process as claimed in claim 19, wherein the gas mixture comprises approximately 60% argon by volume, approximately 30% oxygen by volume and approximately 10% carbon dioxide by volume.
31. A process as claimed in claim 19, wherein the gas mixture comprises approximately 55% argon by volume, approximately 25% oxygen by volume and approximately 20% carbon dioxide by volume.
32. A process as claimed in claim 19, wherein the gas mixture comprises approximately 45% argon by volume, approximately 45% oxygen by volume and approximately 10% carbon dioxide by volume.
33. A process as claimed in any of claims 18 to 32, wherein the food is ground in a liquefied gas prior to being packaged.
34. A process as claimed in claim 33, wherein the food is ground in substantially 100% liquid carbon dioxide.
35. A process as claimed in claim 33, wherein the food is ground in substantially 100% liquid argon.
36. A process as claimed in any of claims 33 to 35, wherein the food is ground in a cryogrinder.
37. A method of preserving meat, processed and cooked meats and meat products, substantially as herein described.
38. A process for packaging meat, processed and cooked meats and meat products, substantially as herein described.
GB9823584A 1997-10-29 1998-10-29 Preservation of meat and meat products Pending GB2330815A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GBGB9722748.2A GB9722748D0 (en) 1997-10-29 1997-10-29 Preservation of meat,processed and cooked meats and meat products

Publications (2)

Publication Number Publication Date
GB9823584D0 GB9823584D0 (en) 1998-12-23
GB2330815A true GB2330815A (en) 1999-05-05

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GBGB9722748.2A Ceased GB9722748D0 (en) 1997-10-29 1997-10-29 Preservation of meat,processed and cooked meats and meat products
GB9823584A Pending GB2330815A (en) 1997-10-29 1998-10-29 Preservation of meat and meat products

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2586315A3 (en) * 2011-10-29 2015-02-18 Messer Austria GmbH Protective gas for packaging meat or sausages
EP3225567A1 (en) 2016-03-29 2017-10-04 Messer Austria GmbH Inert gas for packaging meat products
DE102016012859A1 (en) * 2016-10-27 2018-05-03 Messer Austria Gmbh Protective gas for packaging meat products

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104369981A (en) * 2014-09-16 2015-02-25 湖南绝味食品股份有限公司 Preservation method for sauce braised pork products

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993017652A1 (en) * 1992-03-13 1993-09-16 Mitsubishi Rayon Co., Ltd. Spherical particle as dental plate material, production thereof, and dental plate resin composition
WO1993019629A1 (en) * 1992-04-03 1993-10-14 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method of preserving foods using noble gases
EP0346201B1 (en) * 1988-06-07 1994-02-02 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method for preservation of fresh fish or sea-food

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0346201B1 (en) * 1988-06-07 1994-02-02 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method for preservation of fresh fish or sea-food
WO1993017652A1 (en) * 1992-03-13 1993-09-16 Mitsubishi Rayon Co., Ltd. Spherical particle as dental plate material, production thereof, and dental plate resin composition
WO1993019629A1 (en) * 1992-04-03 1993-10-14 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method of preserving foods using noble gases

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2586315A3 (en) * 2011-10-29 2015-02-18 Messer Austria GmbH Protective gas for packaging meat or sausages
EP3225567A1 (en) 2016-03-29 2017-10-04 Messer Austria GmbH Inert gas for packaging meat products
DE102016003786A1 (en) 2016-03-29 2017-10-05 Messer Austria Gmbh Protective gas for packaging meat products
DE102016012859A1 (en) * 2016-10-27 2018-05-03 Messer Austria Gmbh Protective gas for packaging meat products

Also Published As

Publication number Publication date
GB9722748D0 (en) 1997-12-24
GB9823584D0 (en) 1998-12-23

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