JP2020174620A - Meat preservation method and meat pack - Google Patents

Abstract

To provide a meat preservation method capable of preserving meat so as to exhibit red color or vivid red color at a proper timing.SOLUTION: There is provided a meat preservation method comprising: a step for sealing meat of raw red meat and a prescribed amount of air in a meat pack; a step for preserving the meat pack in a freezing environment to freeze and preserve the meat in the meat pack; and a step for preserving the meat pack after being subjected to the freezing and preserving step in a cold storage environment to thaw the meat in the meat pack. In the method, oxygen density in air in the meat pack is set to become equal to or lower than 5.3% and carbon dioxide density is set to become equal to or greater than 7.1% at a time point of starting the thawing.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for storing meat and a meat pack.

Meat must be properly stored and distributed after processing until it is provided to consumers. Patent Document 1 discloses a technique for producing a meat pack by packaging raw red meat together with an oxygen scavenger.

Japanese Unexamined Patent Publication No. 09-172949

The surface of fresh red meat such as beef is initially dark red. When exposed to air, the surface of raw red meat becomes red or bright red due to the oxylysis of myoglobin. Blooming is a condition in which myoglobin becomes bright red due to oxylysis. The raw red meat that is oxylated and exhibits a red or bright red color is appetizing to consumers.

However, the surface of raw red meat that has once been oxylated to become red or bright red turns brown over time. Therefore, after processing the raw red meat, it is necessary to store and distribute the raw red meat (meat) so that the raw red meat exhibits red or bright red at the timing of providing it to consumers.

In view of the above problems, an object of the present invention is to provide a meat storage method capable of storing meat so as to exhibit red or bright red at an appropriate timing, and a meat pack.

The method for preserving meat according to one aspect of the present invention includes a step of sealing raw red meat and a predetermined amount of air in a meat pack, and storing the meat pack in a frozen environment to obtain the meat. A step of cryopreserving the meat in the pack and a step of storing the frozen-preserved meat pack in a refrigerated environment to thaw the meat in the meat pack are provided, and at the time when the thawing is started. The oxygen concentration of the air in the meat pack is 5.3% or less, and the carbon dioxide concentration is 7.1% or more.

The meat pack according to one aspect of the present invention is a meat pack in which raw red meat meat, a predetermined amount of air, and a non-iron deoxidizer that absorbs oxygen and generates carbon dioxide are sealed. After storing the meat pack in a frozen environment, the oxygen concentration of the air in the meat pack at the time of thawing decreases to 5.3% or less, and the carbon dioxide concentration increases to 7.1% or more.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for preserving meat and a meat pack capable of preserving the meat so as to exhibit red or bright red at an appropriate timing.

It is a flowchart for demonstrating the preservation method of the meat which concerns on embodiment. It is sectional drawing which shows an example of the meat pack used in the method of storing the meat which concerns on embodiment. It is a figure for demonstrating the flow of Experiment 1. FIG. It is a figure for demonstrating the flow of Experiment 4.

Hereinafter, embodiments of the present invention will be described.
The method for preserving meat according to the present embodiment can typically be used for preserving raw red meat. In the present embodiment, the “red meat” refers to meat having a red color derived from myoglobin such as beef, pork, and mutton. In the present embodiment, "raw red meat" typically refers to unheated red meat. The raw red meat may be unfrozen or may be thawed once frozen. In addition, the method for preserving meat according to the present embodiment can be applied to, for example, raw red meat obtained by processing lump meat into cut, sliced, diced, shredded and minced meat. Further, the method for preserving meat according to the present embodiment can be applied to raw red meat to which seasonings have been added by using, for example, injection or tumbling treatment, and the seasonings, vegetables, etc. are kneaded. It can also be applied to raw red meat, such as unheated hamburgers, meat dumplings, and meatballs before cooking. The invention according to the present embodiment can be widely applied to raw meat having a red color derived from myoglobin, regardless of the meat processing method or the like.

In the present embodiment, "blooming" refers to a state in which the color tone of the surface of the raw red meat becomes bright red when the fresh surface of the raw red meat comes into contact with air. Especially in beef, the fresh surface of raw red meat is initially dark red. In the present embodiment, "blooming" the raw red meat means that the freshly prepared raw red meat has a dark red color so that the fresh surface of the freshly prepared raw red meat has a bright red color. Includes processing.

Myoglobin in muscle is involved in the change in color of raw red meat including blooming. The lump meat retains reduced myoglobin inside. The surface that appears by cutting, slicing, and mincing the meat is dark red. When the surface of raw red meat is exposed to oxygen in the air by these processing treatments, myoglobin contained in raw red meat combines with oxygen and changes from reduced myoglobin to oxymyoglobin. Oxymyoglobin develops a beautiful red color and a bright red color. Oxygenation of myoglobin is a chemical change in blooming. In the present specification, the oxidization of myoglobin may be simply referred to as oxylation.

After that, when raw red meat is exposed to the air for a long time, myoglobin is oxidized to become metmyoglobin. With the increase of metmyoglobin, the surface of raw red meat becomes reddish brown and then brown. The browning of the surface of raw red meat due to this chemical change is sometimes called metification.

As mentioned above, the surface of fresh red meat such as beef becomes red or bright red due to the oxylysis of myoglobin. The raw red meat that is oxylated and exhibits a red or bright red color is appetizing to consumers.

However, the raw red meat that has once been oxylated to exhibit red or bright red becomes meth and the surface turns brown over time. Therefore, after processing the raw red meat, it is necessary to store and distribute the raw red meat (meat) so that the raw red meat exhibits red or bright red at the timing of providing it to consumers.

The method for preserving meat according to the present embodiment is intended to provide a method for preserving meat capable of preserving meat so as to exhibit red or bright red at an appropriate timing (so as to bloom). .. Hereinafter, a method for preserving the meat according to the present embodiment will be described.

<How to store meat>
FIG. 1 is a flowchart for explaining a method of storing meat according to the present embodiment. In the method for preserving meat according to the present embodiment, first, the meat of raw red meat and a predetermined amount of air are sealed in the meat pack to produce a meat pack containing the meat (step S1). Next, the meat pack containing the meat produced in step S1 is stored in a frozen environment, and the meat in the meat pack is stored frozen (step S2). Then, the meat pack frozen and stored in step S2 is stored in a refrigerated environment, and the meat in the meat pack is thawed (step S3). At this time, in the method for storing meat according to the present embodiment, the oxygen concentration of the air in the meat pack at the time when thawing is started (that is, the time when thawing in step S3 is started) is set to 5.3% or less, and carbon dioxide is used. The carbon concentration is 7.1% or more. In the method for storing meat according to the present embodiment, the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing are within the above ranges, so that the meat exhibits red or bright red at an appropriate timing. Can be saved.

In the method for storing meat according to the present embodiment, the oxygen concentration and the carbon dioxide concentration of the air in the meat pack at the start of thawing can be adjusted as follows. For example, by adjusting in advance the oxygen concentration and the carbon dioxide concentration of the air to be enclosed when the meat pack is produced in step S1, the oxygen concentration and the carbon dioxide concentration of the air in the meat pack at the start of thawing can be adjusted in the above range. May be. Further, when the raw red meat meat and a predetermined amount of air are sealed in the meat pack in step S1, a non-iron oxygen scavenger that further absorbs oxygen and generates carbon dioxide may be sealed. Further, in the method for storing meat according to the present embodiment, methods other than these are used to adjust the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing so as to be within the above ranges. May be good. In the following, as an example, a case where the oxygen concentration and the carbon dioxide concentration of the air in the meat pack are adjusted by using an oxygen scavenger will be described.

FIG. 2 is a cross-sectional view showing an example of a meat pack 10 used in the method for storing meat according to the present embodiment. The meat pack 10 refers to a meat pack 10 in which the meat 11 is put in a packaging material 17 and sealed to block contact between the meat 11 and the outside air. The meat freshly prepared as the meat 11 is sealed inside the meat pack 10. A non-ferrous oxygen scavenger 13 is sealed in the meat pack 10. Further, the air 15 that comes into contact with the surfaces of the meat 11 and the non-ferrous oxygen scavenger 13 is sealed in the meat pack 10.

When producing the meat pack 10, slices of a predetermined weight are arranged on the tray 16 as the meat 11. At this time, the sliced meats may be stacked and arranged. A layer of sliced meat may be further superimposed on the layer of sliced meat. Further, the drip sheet 18 may be placed on the tray 16 in advance, and the slices may be further arranged as the meat 11 on the drip sheet 18. When drip occurs from the raw red meat meat 11, the drip sheet 18 absorbs the drip.

In FIG. 2, the meat 11 together with the tray 16 is placed in the packaging material 17. The tray 16 is preferably deep enough to accommodate the meat 11. The tray 16 having a depth can prevent the packaging material 17 from coming into contact with the slice.

The packaging material 17 is a resin bag. The packaging material 17 is preferably transparent. The transparent packaging material 17 is suitable for observing raw red meat, which has become oxylated and becomes red or bright red, as meat 11 from the outside of the meat pack 10. The packaging material 17 preferably has a high gas barrier property against oxygen and carbon dioxide in the air 15. Having a high gas barrier property in the present embodiment means that the oxygen permeability in 24 hours is 20 ml / m ² · atm or less.

In FIG. 2, a non-ferrous oxygen scavenger 13 and air 15 are further put into the packaging material 17. The order in which the non-ferrous oxygen scavenger 13 and the tray 16 on which the meat 11 is placed is placed does not matter. The non-ferrous oxygen scavenger 13 may be placed under the tray 16. It is preferable that the non-ferrous oxygen scavenger 13 and the meat 11 do not come into contact with each other.

In FIG. 2, the packaging material 17 is sealed with the air 15 in contact with the meat 11 and the non-ferrous oxygen scavenger 13. It may be done by heat sealing. When the packaging material 17 includes a fastener, the packaging material 17 may be sealed by the fastener. From the above, the meat pack 10 in which the meat 11 is aerated and packaged can be produced. It is preferable to carry out the above steps promptly before the color of the surface of the raw red meat 11 changes.

In the present embodiment, the frozen meat 11 may be enclosed in the meat pack 10. That is, after slicing the raw red meat, the raw red meat is immediately frozen. Then, at a predetermined timing, the frozen raw red meat (meat 11) may be enclosed in the meat pack 10.

In the method for preserving meat according to the present embodiment, after the meat pack 10 is produced in this manner, the produced meat pack 10 is stored in a frozen environment, and the meat in the meat pack is stored frozen (FIG. 1). Step S2). Here, the frozen environment is preferably a temperature environment of −15 ° C. or lower, but in the present embodiment, the temperature may be higher than −15 ° C. as long as the meat in the meat pack freezes. For example, the temperature may be −5 ° C. or lower, or −10 ° C. or lower. In addition, the period of frozen storage can be 4 days or more. For example, the period of freezing storage may be 4 days, 7 days, 10 days, 50 days, or more. The period of frozen storage can be appropriately changed according to the distribution environment of the meat pack.

Then, the frozen meat pack is stored in a refrigerated environment, and the meat in the meat pack is thawed (step S3 in FIG. 1). Here, the refrigerating environment is a temperature environment in the range of −5 ° C. to 10 ° C., preferably −2 ° C. to 10 ° C., and more preferably 0 ° C. to 4 ° C. The period of thawing in a refrigerated environment can be 20 hours to 21 days (504 hours). For example, the thawing period in a refrigerated environment can be 20 hours, 72 hours, 168 hours, 192 hours, and 504 hours. Further, if the meat can be stored so as to exhibit red or bright red at an appropriate timing, the period of thawing in a refrigerated environment may be longer than 504 hours. The period of thawing in a refrigerated environment can be appropriately changed according to the distribution environment of the meat pack and the timing of using the meat.

As described above, in the method for storing meat according to the present embodiment, the oxygen concentration of the air in the meat pack at the time when thawing is started (that is, the time when thawing in step S3 is started) is 5.3% or less. The carbon dioxide concentration is 7.1% or more. At this time, in the present embodiment, the oxygen concentration of the air in the meat pack at the start of thawing may be 3.0% or less, and the carbon dioxide concentration may be 10.1% or more. Further, the oxygen concentration of the air in the meat pack at the start of thawing may be 2.9% or less, and the carbon dioxide concentration may be 7.1% or more. Further, the oxygen concentration of the air in the meat pack at the start of thawing may be 1.4% or less, and the carbon dioxide concentration may be 10.7% or more.

Here, the "time to start thawing" is specifically the timing when the meat pack is moved from the frozen environment to the refrigerated environment, but this timing may be slightly different. In addition, the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing can be adjusted by using the amount of the non-iron oxygen scavenger and the amount of air enclosed in the meat pack.

In the present embodiment, the non-ferrous oxygen scavenger is enclosed in the meat pack, but the non-ferrous oxygen scavenger becomes active in the refrigerated environment rather than in the frozen environment. That is, the non-ferrous oxygen scavenger absorbs more oxygen and generates more carbon dioxide in a refrigerated environment than in a frozen environment.

When a non-iron oxygen scavenger is used in this way, by setting the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing within an appropriate range, in the subsequent thawing stage (under a refrigerated environment). , The oxygen concentration of the air in the meat pack can be appropriately lowered, and the carbon dioxide concentration can be appropriately increased. Therefore, after thawing, the meat can be oxylated to exhibit red or bright red at the timing of using the meat. Therefore, the meat can be stored so as to exhibit red or bright red at an appropriate timing.

In particular, in the present embodiment, the carbon dioxide concentration in the meat pack at the start of thawing is 7.1% or more, and the carbon dioxide concentration in the meat pack is 7.1% or more even in the subsequent thawing storage. Therefore, carbon dioxide reacts with myoglobin and can cause a reaction similar to oxylysis, so that the color development of meat can be promoted.

As the method for preserving the meat according to the present embodiment, the producer may carry out steps S1 and S2 of FIG. 1, and the consumer may carry out step S3. In this case, the producer seals the raw red meat meat and a predetermined amount of air in the meat pack (step S1), and stores the meat pack produced in step S1 in a frozen environment in the meat pack. The step of freezing and preserving the meat of (step S2) is carried out. At this time, the producer adjusts the oxygen concentration of the air in the meat pack at the time of thawing the meat to be 5.3% or less and the carbon dioxide concentration to be 7.1% or more.

For example, when the meat is sealed with air, the producer encloses a non-ferrous oxygen scavenger that further absorbs oxygen and generates carbon dioxide. Then, the oxygen concentration and the carbon dioxide concentration of the air in the meat pack at the time of thawing the meat may be adjusted by using this non-iron oxygen scavenger.

For example, a producer processes raw red meat in a meat processing facility to produce the above-mentioned meat pack. Then, the manufactured meat packs are stored in a frozen environment and transported to retail stores and restaurants. Retailers and restaurants move meat packs from a frozen environment to a refrigerated environment and begin thawing, taking into account the timing of serving meat to consumers. As described above, the thawing time in the refrigerated environment can be, for example, 20 hours to 21 days (504 hours), and retail stores and restaurants can oxidize and red or bright red by setting the thawing time in this range. It is possible to provide consumers with raw red meat exhibiting. In addition, since retail stores and restaurants need only defrost meat packs as much as they provide to consumers, a predetermined amount of meat packs can be stocked.

Further, for example, a producer manufactures a meat pack in a meat processing facility and then stores it in a warehouse or the like in a frozen environment. Then, the meat pack may be distributed in chilled according to an order from a retail store or a restaurant. This makes it possible to stock meat packs in a refrigerated environment. Further, by using the method for preserving meat according to the present embodiment, the color tone of meat can be maintained for a long period of time even if it is distributed as chilled meat. Here, the chilled is 5 ° C. or lower, for example, a temperature near 0 ° C.

<Oxygen scavenger>
Next, the oxygen scavenger used in the present embodiment will be described in detail. In the method for preserving meat according to the present embodiment, a non-ferrous oxygen scavenger 13 can be used as the oxygen scavenger. The amount of the non-ferrous oxygen scavenger 13 used at this time is preferably an amount that can absorb all the oxygen contained in the air 15 sealed in the meat pack 10. For example, the amount of the non-ferrous oxygen scavenger 13 may be twice or more the amount capable of absorbing all the oxygen contained in the air 15 sealed in the meat pack 10.

Further, in the method for preserving meat according to the present embodiment, the iron-based oxygen scavenger 14 (see FIG. 2) may be further sealed in the meat pack 10. At this time, assuming that the total of the oxygen absorbing capacity of the non-iron oxygen scavenger 13 and the oxygen absorbing capacity of the iron oxygen scavenger 14 is 100, the ratio of the iron oxygen scavenger 14 in the meat pack 10 is set to iron. The ratio is preferably such that the oxygen absorption capacity of the oxygen scavenger 14 is 33.3 or less. Hereinafter, the oxygen scavenger will be described in detail.

As described above, in the present embodiment, the oxygen scavenger is a means for removing oxygen from the meat pack 10. Oxygen scavengers are classified into non-ferrous scavengers and iron scavengers. The shape of the oxygen scavenger may be a pack type in which the oxygen scavenger component is wrapped in a barrier package. Further, a sheet type in which the oxygen scavenger component is fixed to the resin may be used. Alternatively, the oxygen scavenger may be embedded in the packaging material as described later.

Non-ferrous oxygen scavengers are those that absorb oxygen mainly by oxidation of organic reducing agents. When the non-ferrous oxygen scavenger absorbs oxygen, the non-ferrous oxygen scavenger preferably generates carbon dioxide. Examples of the organic reducing agent include, but are not limited to, sodium ascorbate (vitamin C) and sodium erythorbate. Examples of the carbonate include, but are not limited to, sodium carbonate and potassium carbonate. The non-ferrous oxygen scavenger does not mean that the non-ferrous oxygen scavenger does not contain any iron ions or the like. An iron salt may be contained in the non-ferrous oxygen scavenger.

An iron-based oxygen scavenger is an agent that absorbs oxygen mainly by oxidizing metallic iron.

Ageless (trademark, Mitsubishi Gas Chemical Company, Inc.) or Oxyter (trademark, Ueno Food Techno Co., Ltd.) can be used as the oxygen scavenger. Examples of oxygen scavengers are shown below, but the oxygen scavengers that can be used in this embodiment are not limited thereto.

Ageless GT manufactured by Mitsubishi Gas Chemical Company is a non-ferrous oxygen scavenger in which black-gray columnar granules are packaged. The composition of the granules is as follows. Percentages (%) of composition are based on mass. The same shall apply hereinafter.

Ageless ZP manufactured by Mitsubishi Gas Chemical Company is an iron-based oxygen scavenger in which a mixture of black iron powder and brown granules of calcined diatomaceous earth is packaged. The composition of the mixture is as follows.

Oxyter YH manufactured by Ueno Food Techno is a non-ferrous oxygen scavenger in which purple to black powder is packaged. The composition of the powder is as follows.

Oxyters S, S- (number) PW, F- (number) PW, FL- (number) PW and S- (number) PD manufactured by Ueno Food Techno are iron-based oxygen scavengers in which powder is packaged. The powder before oxidation exhibits an ash to black color mixed with white particles. The composition of the powder is as follows. The oxidized powder has a dark reddish brown color (rust color) mixed with white particles.

In this embodiment, the oxygen absorption capacity is considered as follows. When 1 atm of oxygen can be absorbed in a predetermined number of oxygen scavenging days at 25 ° C. per package of oxygen scavenger, the oxygen absorbing capacity is defined as Ab. The oxygen absorbing capacity of an oxygen scavenger capable of absorbing 300 ml of oxygen is 300. The total oxygen absorption capacity of the oxygen scavenger in the meat pack should exceed the equivalent volume of oxygen in the air in the meat pack. The conversion of the volume of oxygen is performed by multiplying the volume of air by 0.21.

Oxygen absorption capacity is also called oxygen absorption amount. For the above-mentioned predetermined period, both the ageless and the oxyter are iron-based oxygen scavengers, and the quick-acting type deoxidizing days are about 0.5 to 1.0 days at 25 ° C., and the general type deoxidizing days are It is said to be about 1 to 2 days at 25 ° C. The non-ferrous oxygen scavenger is said to be about 1 to 3 days. The nominal oxygen absorption amount is the oxygen absorption amount after the lapse of oxygen scavenging days. It should be noted that the oxygen scavenging time varies depending on the type of oxygen scavenger and also the ambient temperature. Nominal oxygen absorption indicates the total amount of oxygen absorbed.

The oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing are the types and amounts of the meat 11, the non-iron oxygen scavenger 13, and the iron oxygen scavenger 14, and the amount of air 15. Depends on. A suitable configuration can be obtained by experimentally changing these conditions. For reference, it will be described in detail in the following examples.

<Experiment 1>
(Summary) Meat packs using non-ferrous oxygen scavengers were immediately frozen and stored frozen for several days. Then, it was thawed in the refrigerator of 0 degreeC. It was verified whether the color tone of the meat was kept red or bright red without browning at the time of thawing.

(Raw material for sample)
Type: Australian striploin So-called sirloin Preparation: 10 mm thick slices Meat weight: 250 g Equivalent to 5 to 7 slices

(Package presentation)
A barrier bag was used as the packaging material.
Barrier bag: High barrier bag Meiwa BA-2635H
Tray: FLB-Y15-33

(Method)
Lean beef meat from which streaks and fat were removed as much as possible was sliced to a thickness of 10 mm and arranged on a tray so that the meat weight was 250 g. Then, the oxygen scavenger shown below was added and aerated and packaged to obtain a meat pack. Then, the meat pack was stored under the conditions shown in FIG. That is, the meat pack was stored in a refrigerator at a set temperature of −20 ° C. for 4 days. Then, the meat pack was transferred to a refrigerator at 0 ° C. and thawing was started. After the start of thawing, changes in the color of the meat in the meat pack over time (thawing 20 hours, thawing 72 hours, thawing 168 hours) were observed.

(Oxygen scavenger)
A non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. Ageless GT generates carbon dioxide at the same time as oxygen absorption. The amount of the non-ferrous oxygen scavenger was set to an amount capable of absorbing twice the amount of oxygen contained in the meat pack. The number "600" in Table 5 indicates the total amount of oxygen absorbed by the oxygen scavengers used.

The amount of oxygen in the meat pack was measured as follows.
First, submerge the entire meat pack in a water tank filled with water. The volume of the meat pack is obtained by measuring the volume of water overflowing from the water tank. The amount of oxygen is calculated by the following formula. Note that this method is an example, and the amount of oxygen can be determined by another method.

(Formula) Oxygen amount (ml) = [Volume of meat pack (ml) -Weight of meat (g) / Density of meat] x 0.21

(Example of calculation) Oxygen amount (ml) [1700-250 / 1] x 0.21 = 304.5

In calculating the amount of oxygen, a meat pack was prepared and measured as a reference for each experiment. The amount of oxygen in the meat pack produced in each experiment varies depending on the amount of air taken in. Therefore, the amount of oxygen in each experiment was considered to be equivalent to the amount of oxygen obtained by this reference, and each experiment was conducted. Furthermore, in each experiment, the amount of oxygen in the air in the freshly sealed meat pack was considered to be an amount that could be almost completely absorbed by an oxygen scavenger having an oxygen absorbing capacity of 300.

(Measurement of gas concentration)
At the start of thawing, the oxygen concentration and carbon dioxide concentration in the meat pack were measured at a thawing time of 20 hours, a thawing time of 72 hours, and a thawing time of 168 hours. A gas analyzer OXYBABY MO ₂ O ₂ / CO ₂ manufactured by WITH was used for measuring the oxygen concentration and the carbon dioxide concentration (OXYBABY is a trademark).

The measurement accuracy of the gas analyzer is as follows. First, when the oxygen concentration is 10% or less, the measurement accuracy of the oxygen concentration is 0.1%. When the gas concentration is 10% or less, there is an error of 0.1% O ₂ . The unit of "% O ₂ " indicates that the oxygen concentration is used as a measure, not the measured value. As an example, if the measured value of oxygen concentration is 9%, the actual value of oxygen concentration is in the range of 9% ± 0.1%. Next, when the oxygen concentration is 10 to 100%, the measurement accuracy is 1%. 1% means that an error of 1 occurs with respect to the measured value 100. As an example, if the measured value of oxygen concentration is 13%, the actual value of oxygen concentration is in the range of 13% ± 0.13%. The measurement accuracy of the carbon dioxide concentration is ± 2% with respect to the entire measurement range (full scale, FS) at 20 ° C.

The number in "frozen D + 4" in the table indicates the number of days that the meat pack was refrigerated after being manufactured. D + 4 indicates that the time of 24 (hours) × 4 (days) has passed. The same is true in other experiments.

(Visual observation of meat color)
The meat was taken out from the meat pack having a thawing time of 20 hours, a thawing time of 72 hours, and a thawing time of 168 hours, and the color of the appearance of the meat was visually observed immediately after opening. Further, in order to confirm that the color of the meat was maintained even after opening, the meat was stored in a refrigerator (0 ° C.) for 1 day in the opened state, and the color of the appearance of the meat after 1 day was visually observed. In the table, the meat color is indicated by "◎" in the case of bright red, "○" in the case of red, "Δ" in the case of dark red or reddish brown, and "x" in the case of brown.

(Measurement of color value)
The meat was taken out from the meat pack having a thawing time of 20 hours, a thawing time of 72 hours, and a thawing time of 168 hours, and a 15 mm × 15 mm square piece of meat was cut out from a part of the meat. Then, the color values of the three meat pieces were measured using a colorimeter, and the average value of these was used as the color value. A color meter ZE6000 (Nippon Denshoku Kogyo Co., Ltd.) was used as the colorimeter. Further, in order to confirm that the color of the meat was maintained even after opening the package, the meat was stored in a refrigerator (0 ° C.) for 1 day in the opened state, and the color value of the meat after 1 day was measured in the same manner. Further, as a reference value (STD) of the color value, the color value of the lean beef meat immediately after slicing was measured in the same manner (see Table 7).

The color value can be represented by "L ^* , a ^*, b ^* ". L ^* is the brightness that represents the brightness. When it is close to 0, it is black, and when it is close to 100, it is white. a ^* represents green to red. Minus is green and plus is red. b ^* represents blue to yellow. Minus is blue and plus is yellow. a ^* axis, the higher the saturation value is large b ^* axes both.

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 1 are shown in the table below.

As shown in Table 5, in Experiment 1 (Example 1), the oxygen concentration at the start of thawing (frozen D + 4) was 3.0%, and the carbon dioxide concentration was 10.1%. After that, as the thawing time reached 20 hours, 72 hours, and 168 hours, the oxygen concentration decreased and the carbon dioxide concentration increased.

As shown in Table 6, as a result of visually observing the color of the meat, all the meats (immediately after opening) having a thawing time of 20 hours, 72 hours and 168 hours were red or bright red. In particular, when the thawing time was 72 hours or more, the color of the meat was bright red, which was a good result. In addition, the meat that had been thawed for 20 hours, 72 hours, and 168 hours and then stored in the refrigerator (0 ° C.) for one day after opening the meat pack also kept red or bright red. In particular, among the meats stored for one day, when the thawing time was 168 hours, the color of the meat was bright red, which was a good result.

Focusing on the measurement results of the color values, a ^* is about the same for meat with a thawing time of 20 hours and a ^* for meat with a thawing time of 72 hours and 168 hours, as compared with the color values presented by STD (Table 7) ^. Was growing. This result corresponds to the result of visual observation of meat color. The same result was obtained for meat that had been thawed for 20 hours, 72 hours, and 168 hours, and then stored in a refrigerator (0 ° C.) for 1 day after opening the meat pack. In addition, as the thawing time elapsed, a ^* increased and exhibited a bright red color.

Note that in the case of raw red meat exhibits a red or bright red and oxylating is to b ^* is sometimes not retract, sometimes b ^* is retracted. In browning, b ^* recedes. In the results shown in Table 6, no significant retreat of b ^* was observed.

As a result of Experiment 1, by setting the amount of non-iron oxygen scavenger to twice the amount of oxygen contained in the meat pack and setting the freezing period to 4 days, the oxygen concentration at the start of thawing (frozen D + 4) was 3.0%. , The carbon dioxide concentration could be 10.1%. Under this condition, the meat could be stored in a red or bright red state without browning during the period of thawing in the refrigerator (20 hours to 168 hours). In addition, even after opening the meat pack, it did not turn brown immediately and could maintain red or bright red for a certain period of time.

<Experiment 2>
In Experiment 2, the same experiment as in Experiment 1 was performed by changing the conditions of the oxygen scavenger. In Experiment 2, the freezing period is set to 10 days. The other experimental conditions and measurement conditions are the same as in Experiment 1.

In Example 2-1 a non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was 500. Similarly, in Example 2-2, the non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used. The total amount of oxygen scavenger used at this time was set to 300. In Examples 2-3, a non-ferrous oxygen scavenger Oxyter YH manufactured by Uenofood Techno was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was 500. In Comparative Example 2-1 a non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was 200. In Comparative Example 2-2, no oxygen scavenger was used. In Comparative Example 2-3, an iron-based oxygen scavenger Ageless ZP manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was 600.

Comparative Example 2-1 is a comparative example for verifying the case where the amount of the oxygen scavenger is small. Comparative Example 2-2 is a comparative example for verifying the case where the oxygen scavenger is not used. Comparative Examples 2-3 are comparative examples for verifying the case where an iron-based oxygen scavenger is used as the oxygen scavenger.

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 2 are shown in the table below.

As shown in Table 8, in Example 2-1 the oxygen concentration at the start of thawing (frozen D + 10) was 2.0%, and the carbon dioxide concentration was 11.2%. After that, as the thawing time reached 20 hours, 72 hours, and 168 hours, the oxygen concentration decreased and the carbon dioxide concentration increased. The same tendency was shown in Examples 2-2 and 2-3.

On the other hand, in Comparative Example 2-1 at the start of thawing (frozen D + 10), the oxygen concentration was 12.9% and the carbon dioxide concentration was 6.2%. As described above, in Comparative Example 2-1 the oxygen concentration at the start of thawing (frozen D + 10) was higher and the carbon dioxide concentration was lower than in Examples 2-1 to 2-3. It is considered that the reason for this is that the amount of the oxygen scavenger in Comparative Example 2-1 is smaller than that in Examples 2-1 to 2-3.

In Comparative Example 2-2 in which no oxygen scavenger was used, the oxygen concentration at the start of thawing (frozen D + 10) was 20.4% and the carbon dioxide concentration was 1.7%, and the air enclosed when the meat pack was prepared. It was almost the same as the composition of.

In Comparative Example 2-3 using the iron-based oxygen scavenger, the oxygen concentration at the start of thawing (frozen D + 10) was 0.1% or less, and the carbon dioxide concentration was 1% or less. Therefore, it was found that the iron-based oxygen scavenger absorbs oxygen but does not generate carbon dioxide.

Next, the visual observation results of colors and the measurement results of color values shown in Tables 9 to 11 will be described. As shown in Table 9, as a result of visual inspection, in Examples 2-1 to 2-3, the thawing time was 20 hours (immediately after opening, one day after opening) and the thawing time was 168 hours (immediately after opening). , After 1 day in the opened state), it showed red or bright red. Further, in Comparative Examples 2-1 to 2-3, the thawing time was 20 hours (immediately after opening, 1 day after opening) and 168 hours (immediately after opening, 1 day after opening). It did not show red or bright red.

As shown in the measurement results of the color values shown in Tables 10 and 11, in Examples 2-1 to 2-3, the thawing time was 20 hours (immediately after opening) and the thawing time was 168 hours (immediately after opening). , A ^* value and b ^* value were almost the same as or increased as compared with the color value immediately after slicing (the color value immediately after slicing is shown in Table 12). Furthermore, even after one day had passed in the opened state, the a ^* value hardly decreased and showed a value equal to or higher than that after slicing.

On the other hand, in Comparative Examples 2-1 to 2-3, the a ^* value and the b ^* value were the color values immediately after slicing at a thawing time of 20 hours (immediately after opening) and a thawing time of 168 hours (immediately after opening). It decreased in comparison. Furthermore, the a ^* value was lower than the color value immediately after slicing even after one day had passed in the opened state. Further, Comparative Example 2-2 in which no oxygen scavenger was added and Comparative Example 2-3 in which only an iron-based oxygen scavenger was added gradually turned brown with the passage of time. Further, in Comparative Examples 2-2 and 2-3, the progress of browning was faster than that of the meat containing the oxygen scavenger even after opening.

In Comparative Example 2-1 because the size of the oxygen scavenger (200) is smaller than the amount of oxygen (300) in the meat pack, the carbon dioxide concentration at the end of freezing is as high as 6.2%. Despite this, the oxygen concentration was as high as 12.9%, so it was not possible to maintain a bright red color for a long time during thawing. Further, in Comparative Example 2-3, it was brown in the frozen state. After that, when it was thawed in a refrigerator, it regained a little redness, but even when it was thawed in a refrigerator for 168 hours, it did not show a bright red color as in the sample in which carbon dioxide was adjusted by adding a non-ferrous oxygen scavenger.

Based on the above results, a non-iron oxygen scavenger was added at least 1 times the amount of oxygen in the meat pack to reduce the concentration of carbon dioxide during frozen storage to 7.1% or more and the oxygen concentration to 5.3% or less. By doing so, the meat could be kept red or bright red without browning between 20 hours and 168 hours of refrigeration and thawing. Furthermore, it was found that the type of non-ferrous oxygen scavenger (Mitsubishi Gas Chemical Company, Uenofood Techno) does not matter as long as the oxygen concentration and carbon dioxide concentration at the start of thawing can be adjusted appropriately. ..

<Experiment 3>
In Experiment 3, the same experiment as in Experiment 1 was performed by changing the combination of oxygen scavengers used. In Experiment 3, the freezing period is 7 days. The other experimental conditions and measurement conditions are the same as in Experiment 1.

In Experiment 3, a non-ferrous oxygen scavenger Ageless GT and an iron oxygen scavenger Ageless ZP manufactured by Mitsubishi Gas Chemical Company were used. In Example 3-1 the non-ferrous oxygen scavenger was 400 and the iron oxygen scavenger was 200 (the ratio of the iron oxygen scavenger was 33.3%). In Comparative Example 3-1 the non-ferrous oxygen scavenger was 200 and the iron oxygen scavenger was 400 (the ratio of the iron oxygen scavenger was 66.7%). In addition, as Comparative Example 3-2, a meat pack that does not use an oxygen scavenger was prepared.

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 3 are shown in the table below.

As shown in Table 13, in Example 3-1 the oxygen concentration at the start of thawing (frozen D + 7) was 1.4%, and the carbon dioxide concentration was 10.7%. After that, the oxygen concentration decreased as the thawing time reached 30 hours, 72 hours, and 168 hours. The concentration of carbon dioxide was equal to or higher than that at the start of thawing.

On the other hand, in Comparative Example 3-1 the oxygen concentration was 2.5% and the carbon dioxide concentration was 5.8% at the start of thawing (frozen D + 7). As described above, in Comparative Example 3-1 the carbon dioxide concentration at the start of thawing (frozen D + 7) was lower than that in Example 3-1. That is, from the results of Example 3-1 and Comparative Example 3-1 the carbon dioxide concentration at the start of thawing (frozen D + 7) decreased as the proportion of the iron-based oxygen scavenger increased.

In Comparative Example 3-2 in which no oxygen scavenger was used, the oxygen concentration at the start of thawing (frozen D + 7) was 20.1% and the carbon dioxide concentration was 3.5%, and the air enclosed when the meat pack was prepared. It was almost the same as the composition of.

Next, the visual observation results of colors and the measurement results of color values shown in Tables 14 to 15 will be described. As shown in Table 14, in Example 3-1 the red color was obtained at a thawing time of 30 hours (immediately after opening, after 1 day in the opened state) and a thawing time of 168 hours (immediately after opening, after 1 day in the opened state). Or it showed a bright red color. On the other hand, in Comparative Example 3-1 and Comparative Example 3-2, the thawing time was 30 hours (immediately after opening, after 1 day in the opened state) and the thawing time was 168 hours (immediately after opening, after 1 day in the opened state). It did not show red or bright red.

As shown in the measurement results of the color values shown in Table 15, in Example 3-1 the a ^* value was almost the same as the color value immediately after slicing at the thawing time of 168 hours (immediately after opening) ( The color values immediately after slicing are shown in Table 12). Furthermore, even after one day had passed in the opened state, the a ^* value hardly decreased and showed the same value as after slicing.

On the other hand, in Comparative Example 3-1 and Comparative Example 3-2, the b ^* value decreased as compared with the color value immediately after slicing at the thawing time of 168 hours (immediately after opening). Furthermore, even after one day had passed in the opened state, the a ^* value and the b ^* value were lower than the color values immediately after slicing. In particular, in Comparative Example 3-1, a part of browning was observed in the portion where the sliced meats overlapped.

From the above results, when the non-iron oxygen scavenger and the iron oxygen scavenger are combined, the ratio of the iron oxygen scavenger is set to 33.3% or less, so that the oxygen concentration and carbon dioxide at the start of thawing It was found that the carbon concentration can be adjusted appropriately. That is, in Example 3-1 in which the ratio of the iron-based oxygen scavenger was 33.3%, the carbon dioxide concentration at the start of thawing could be adjusted to 10.7% or more after freezing and storing for 7 days. It was. After that, when it was refrigerated and thawed at 0 ° C., it exhibited a bright red color without browning even after being stored for 168 hours. Further, even when the package was stored at 0 ° C. for 1 day in the opened state, it did not turn brown and kept a bright red color.

On the other hand, in Comparative Example 3-1 in which the ratio of the non-ferrous oxygen scavenger to the iron oxygen scavenger was 66.7%, the carbon dioxide concentration at the start of thawing was 5.8% or less, and then thawed in a refrigerator. However, it did not develop a bright red color. In other words, non-iron oxygen scavengers emit carbon dioxide when they absorb oxygen, but if the proportion of iron oxygen scavengers is large, the iron oxygen scavengers absorb oxygen first, so non-iron scavengers It is probable that the oxygen scavenger was unable to absorb oxygen and thus the amount of carbon dioxide concentration did not increase. Therefore, it is considered that the meat did not develop a bright red color in Comparative Example 3-1 in which the proportion of the iron-based oxygen scavenger was large.

<Experiment 4>
In Experiment 4, the effect of refrigerating for a predetermined time before freezing was investigated. Specifically, in Experiment 4, as shown in FIG. 4, the mixture was refrigerated for 18 hours before the start of freezing, then frozen and stored for 4 days, and then thawed in the refrigerator. The points of refrigeration for a predetermined time before freezing, and the experimental conditions and measurement conditions other than the oxygen scavenger used are the same as in Experiment 1.

In Experiment 4, a non-ferrous oxygen scavenger Ageless GT and an iron oxygen scavenger Ageless ZP manufactured by Mitsubishi Gas Chemical Company were used. In Example 4, the amount of the non-ferrous oxygen scavenger used was 600. In Comparative Example 4, the amount of the non-iron oxygen scavenger used was 300, and the amount of the iron oxygen scavenger used was 300 (the ratio of the iron oxygen scavenger was 50.0%).

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 4 are shown in the table below.

As shown in Table 16, in Example 4, the oxygen concentration after 18 hours of refrigeration was 5.0%, and the carbon dioxide concentration was 10.2%. Then, after freezing and storing, the oxygen concentration at the start of thawing (frozen D + 4) was 0.1% or less, and the carbon dioxide concentration was 13.0%. After that, it was stored in a refrigerator and the oxygen concentration was 0.1% or less and the carbon dioxide concentration was 13.2% at a thawing time of 168 hours.

On the other hand, in Comparative Example 4, the oxygen concentration after 18 hours of refrigeration was 3.4%, and the carbon dioxide concentration was 3.7%. Then, after freezing and storing, the oxygen concentration at the start of thawing (frozen D + 4) was 0.1%, and the carbon dioxide concentration was 4.3%. After that, it was stored in a refrigerator and the oxygen concentration was 0.1% or less and the carbon dioxide concentration was 4.0% at a thawing time of 168 hours. In Comparative Example 4, the carbon dioxide concentration did not rise sufficiently, which is considered to be due to the fact that the ratio of the iron-based oxygen scavenger was 50.0% in Comparative Example 4.

Next, the visual observation results of the colors and the measurement results of the color values shown in Tables 17 and 18 will be described. As shown in Table 17, in Example 4, a red color or a bright red color was exhibited at a thawing time of 168 hours (immediately after opening and after 1 day in the opened state). Further, in Comparative Example 4, the color was browned at a thawing time of 168 hours (immediately after opening and after 1 day in the opened state).

As shown in the measurement results of the color values shown in Table 18, in Example 4, the a ^* value increased as compared with the color value immediately after slicing at the thawing time of 168 hours (immediately after opening) (note that immediately after slicing). The color values are shown in Table 12). Furthermore, even after one day had passed in the opened state, the a ^* value showed the same value as after slicing.

On the other hand, in Comparative Example 4, at the thawing time of 168 hours (immediately after opening), the a ^* value and the b ^* value decreased as compared with the color value immediately after slicing and turned brown. In Comparative Example 4, the color was browned in this way, which is considered to be because the carbon dioxide concentration was not sufficiently increased in Comparative Example 4.

From the above results, by appropriately selecting the oxygen scavenger, even if the meat is refrigerated for a predetermined time before freezing, the meat will be red or bright red when it is frozen and thawed thereafter. Was done.

<Experiment 5>
In Experiment 5, the case of long-term (31 days) freezing storage was investigated. The experimental conditions and measurement conditions other than the freezing period are the same as in Experiment 1.

In Example 5, a non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was set to 300. In addition, as Comparative Example 5, a sample not using an oxygen scavenger was prepared.

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 5 are shown in the table below.

As shown in Table 19, in Example 5, the oxygen concentration at the start of thawing (frozen D + 31) was 5.0%, and the carbon dioxide concentration was 10.6%. After that, as the thawing time reached 24 hours, 72 hours, and 168 hours, the oxygen concentration decreased and the carbon dioxide concentration increased. In Comparative Example 5, only the oxygen concentration and the carbon dioxide concentration at 168 hours of thawing were measured, and the oxygen concentration at 168 hours of thawing was 19.5% and the carbon dioxide concentration was 0.8%.

Next, the visual observation results of colors and the measurement results of color values shown in Tables 20 and 21 will be described. As shown in Table 20, in Example 5, the thawing time was 24 hours (immediately after opening, after 1 day in the opened state) and the thawing time was 168 hours (immediately after opening, after 1 day in the opened state). It showed a red color. Further, in Comparative Example 5, browning occurred at a thawing time of 24 hours (immediately after opening and after 1 day in the opened state) and a thawing time of 168 hours (immediately after opening and after 1 day in the opened state).

As shown in the measurement results of the color values shown in Table 21, in Example 5, the a ^* value increased as compared with the color value immediately after slicing at the thawing time of 168 hours (immediately after opening) (note that immediately after slicing). The color values are shown in Table 12). Furthermore, the a ^* value further increased even after one day had passed in the opened state.

On the other hand, in Comparative Example 5, at the thawing time of 168 hours (immediately after opening), the a ^* value and the b ^* value decreased as compared with the color value immediately after slicing and turned brown. In Comparative Example 5, since the oxygen scavenger was not added, the color was browned in this way.

From the above results, by appropriately selecting the oxygen scavenger, even if the meat is stored frozen for a long period of time (31 days), the meat will turn red or bright red when it is stored frozen and thawed thereafter. I was able to.

<Experiment 6>
In Experiment 6, the case where it was stored frozen for a long period of time (51 days) was investigated. The experimental conditions and measurement conditions other than the freezing period are the same as in Experiment 1.

In Example 6, a non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was 500. In addition, as Comparative Example 6, a sample not using an oxygen scavenger was prepared.

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 6 are shown in the table below.

As shown in Table 22, in Example 6, the oxygen concentration at the start of thawing (frozen D + 51) was 1.6%, and the carbon dioxide concentration was 14.7%. After that, as the thawing time reached 24 hours, 72 hours, and 192 hours, the oxygen concentration decreased and the carbon dioxide concentration increased. In Comparative Example 6, the oxygen concentration at the start of thawing (frozen D + 51) was 20.4%, and the carbon dioxide concentration was 2.4%. After that, even when the thawing time was 24 hours, 72 hours, and 192 hours, the oxygen concentration and the carbon dioxide concentration hardly changed.

Next, the visual observation results of the colors shown in Table 23 will be described. As shown in Table 23, in Example 6, red or fresh at a thawing time of 24 hours (immediately after opening, after 1 day in the opened state) and a thawing time of 192 hours (immediately after opening, after 1 day in the opened state). It showed a red color. Further, in Comparative Example 6, browning occurred at a thawing time of 24 hours (immediately after opening, after 1 day in the opened state) and a thawing time of 192 hours (immediately after opening, after 1 day in the opened state).

From the above results, by appropriately selecting the oxygen scavenger, even if the meat is stored frozen for a long period of time (51 days), the meat will turn red or bright red when it is stored frozen and thawed thereafter. I was able to.

<Experiment 7>
In Experiment 7, the case where the raw materials were different was investigated.

(Raw material for sample)
Type: Brisket skirt So-called beef skirt steak Preparation: 5-10 mm thick sliced meat Weight: 1.0 kg

(Package presentation)
A barrier bag was used as the packaging material.
Barrier bag: NXVS-8S
Tray: V-111

(Method)
Lean beef meat from which streaks and fat were removed as much as possible was sliced to a thickness of 5 mm and arranged on a tray so that the meat weight was 1000 g. After that, the non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company and the meat arranged on the tray were aerated and packaged to form a meat pack. The total amount of oxygen scavenger used was 600. As in the other experiments, the amount of oxygen contained in the air in the meat pack was about 300 ml. Then, the meat pack was stored frozen for 7 days. Then, the meat was thawed in a refrigerated environment, and the color of the meat was observed at thaw 30 hours and thaw 114 hours.

In this experiment as well, the amount of oxygen contained in the air in the meat pack was set to about 300 ml. Since the amount of oxygen is about 300 ml, when 600 non-iron oxygen scavengers are added, the oxygen concentration in the meat pack after storage for 7 days in freezing becomes 0.8%, and the carbon dioxide concentration becomes 11.6%. I assumed that there was.

(result)
The conditions and measurement results of the oxygen scavenger in Experiment 7 are shown in the table below.

As shown in Table 24, as a result of observing the colors of the meat for 30 hours of thawing and the meat for 114 hours of thawing, the color of the meat was bright red in both cases. Therefore, it was possible to maintain the color tone of the meat even with beef skirt steak made from different raw materials. That is, even when a brisket skirt (beef skirt steak) is used, by appropriately adjusting the gas concentration in the meat pack with a non-iron oxygen scavenger, it will turn brown for 114 hours even if it is stored frozen and then refrigerated and thawed. It was possible to preserve the meat while maintaining the bright red color.

<Experiment 8>
In Experiment 8, the case where the product was thawed in a refrigerator for a long period of time (21 days) after being stored frozen was examined. The experimental conditions and measurement conditions other than the freezing period and the refrigerating period are the same as in Experiment 1.

In Example 8, a non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Company was used as the oxygen scavenger. The total amount of oxygen scavenger used at this time was 600.

(Measurement result)
The conditions and measurement results of the oxygen scavenger in Experiment 8 are shown in the table below.

As shown in Table 25, in Example 8, the oxygen concentration at the start of thawing (frozen D + 7) was 5.1%, and the carbon dioxide concentration was 8.6%. After that, the thawing time was 72 hours and the oxygen concentration became 0.1% or less. The carbon dioxide concentration increased as the thawing time reached 72 hours, 168 hours, 240 hours, and 504 hours.

Next, the visual observation results of the colors shown in Table 26 will be described. As shown in Table 26, in Example 8, all the samples having a thawing time of 72 hours to 504 hours (immediately after opening and after 1 day in the opened state) exhibited red or bright red.

From the above results, by appropriately selecting the oxygen scavenger, it was possible to make the meat exhibit red or bright red even when it was thawed in a refrigerator for a long period of time (21 days) after freezing. ..

Although the present invention has been described above in accordance with the above-described embodiment, the present invention is not limited to the configuration of the above-described embodiment, and those skilled in the art within the scope of the claims of the present invention. Of course, it includes various modifications, corrections, and combinations that can be made.

10 Meat pack 11 Meat 13 Non-ferrous oxygen scavenger 14 Iron oxygen scavenger 15 Air 16 Tray 17 Packaging material 18 Drip sheet

Claims (15)

The process of sealing raw red meat and a predetermined amount of air in a meat pack,
A step of storing the meat pack in a frozen environment and storing the meat in the meat pack in a frozen environment.
A step of storing the meat pack after frozen storage in a refrigerated environment and thawing the meat in the meat pack is provided.
The oxygen concentration of the air in the meat pack at the time of starting the thawing shall be 5.3% or less, and the carbon dioxide concentration shall be 7.1% or more.
How to store meat. The first aspect of claim 1, wherein when the raw red meat and the predetermined amount of air are sealed in the meat pack, a non-iron oxygen scavenger that further absorbs oxygen and generates carbon dioxide is sealed. How to store meat. The method for storing meat according to claim 1 or 2, wherein the oxygen concentration of the air in the meat pack at the time of starting the thawing is 3.0% or less, and the carbon dioxide concentration is 10.1% or more. The method for storing meat according to claim 1 or 2, wherein the oxygen concentration of the air in the meat pack at the time of starting the thawing is 2.9% or less, and the carbon dioxide concentration is 7.1% or more. The method for storing meat according to claim 1 or 2, wherein the oxygen concentration of the air in the meat pack at the time of starting the thawing is 1.4% or less, and the carbon dioxide concentration is 10.7% or more. The method for storing meat according to any one of claims 1 to 5, wherein the period of frozen storage is 4 days or more. The method for storing meat according to any one of claims 1 to 6, wherein the time for thawing the meat is 20 hours or more and 504 hours or less. The method for storing meat according to any one of claims 1 to 6, wherein the time for thawing the meat is 72 hours or more and 168 hours or less. Any one of claims 1 to 8, further comprising a step of refrigerating the meat in the meat pack after sealing the meat in the meat pack and before storing the meat in the meat pack in a frozen state. How to store meat as described in. The method for storing meat according to any one of claims 2 to 9, wherein the amount of the non-ferrous oxygen scavenger is equal to or more than an amount capable of absorbing all the oxygen contained in the predetermined amount of air. .. The meat according to any one of claims 2 to 9, wherein the amount of the non-ferrous oxygen scavenger is at least twice the amount capable of absorbing all the oxygen contained in the predetermined amount of air. How to save. An iron-based oxygen scavenger is further sealed in the meat pack,
When the sum of the oxygen absorption capacity of the non-iron oxygen scavenger and the oxygen absorption capacity of the iron oxygen scavenger is 100, the ratio of the iron oxygen scavenger in the meat pack is determined by the iron oxygen scavenger. The method for preserving meat according to any one of claims 2 to 11, wherein the oxygen absorption capacity of the agent is 33.3 or less. The process of sealing raw red meat and a predetermined amount of air in a meat pack,
The meat pack is stored in a frozen environment, and the meat in the meat pack is stored frozen.
The oxygen concentration of the air in the meat pack at the time of thawing the meat is adjusted to be 5.3% or less, and the carbon dioxide concentration is adjusted to 7.1% or more.
How to store meat. When the meat and the air are sealed in the meat pack, a non-ferrous oxygen scavenger that further absorbs oxygen and generates carbon dioxide is sealed.
The oxygen concentration and carbon dioxide concentration of the air in the meat pack at the time of thawing the meat are adjusted by using the non-ferrous oxygen scavenger.
The method for storing meat according to claim 13. A meat pack in which raw red meat meat, a predetermined amount of air, and a non-iron oxygen scavenger that absorbs oxygen and generates carbon dioxide are sealed.
After storing the meat pack in a frozen environment, the oxygen concentration of the air in the meat pack at the time of thawing decreases to 5.3% or less, and the carbon dioxide concentration increases to 7.1% or more.
Meat pack.

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