JP6621957B1 - Meat preservation method and meat pack - Google Patents

Abstract

An object of the present invention is to provide a method for preserving meat, which can preserve meat so as to exhibit red or bright red at an appropriate timing. A method for storing meat according to the present invention comprises the steps of: sealing raw red meat and a predetermined amount of air in a meat pack; storing the meat pack in a frozen environment; The method includes a step of freezing and storing the meat in the meat pack, and a step of thawing the meat in the meat pack by storing the frozen meat pack in a refrigerated environment. Then, the oxygen concentration of the air in the meat pack at the time of starting the thawing is set to 5.3% or less, and the carbon dioxide concentration is set to 7.1% or more. [Selection diagram] Fig. 1

Description

  The present invention relates to a meat preservation method and a meat pack.

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

JP 09-172949 A

  The surface of fresh raw red meat such as beef is initially dark red. When exposed to air, the surface of the raw red meat becomes red or bright red due to the oxidation of myoglobin. Blooming is a state in which a bright red color is exhibited by the oxidation of myoglobin. The raw red meat that has been oxidized and thus exhibits a red or bright red color is appetizing for consumers.

  However, the raw red meat that has been once oxidized to exhibit a red or bright red color changes its surface to brown over time. For this reason, after processing raw red meat, it is necessary to store and distribute raw red meat (meat meat) so that the raw red meat exhibits a red color or a bright red color at a timing provided to the consumer.

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

  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, storing the meat pack in a frozen environment, and A step of freezing and storing the meat in the pack, and a step of storing the meat pack after the frozen storage in a refrigerated environment and thawing the meat in the meat pack, and starting the thawing 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.

  A meat pack according to an aspect of the present invention is a meat pack in which raw red meat, a predetermined amount of air, and a non-ferrous oxygen absorber that absorbs oxygen and generates carbon dioxide are sealed. After the meat pack is stored in a frozen environment, the oxygen concentration of the air in the meat pack at the time of thawing is reduced to 5.3% or less, and the carbon dioxide concentration is increased to 7.1% or more.

  ADVANTAGE OF THE INVENTION By this invention, the preservation | save method of the meat which can preserve | save meat so that red or bright red may be exhibited at a suitable timing, and a meat pack can be provided.

It is a flowchart for demonstrating the preservation | save method of the meat concerning embodiment. It is sectional drawing which shows an example of the meat pack used with the preservation method of the meat according to the embodiment. It is a figure for demonstrating the flow of Experiment 1. FIG. It is a figure for demonstrating the flow of the experiment 4. FIG.

Embodiments of the present invention will be described below.
The meat preservation method according to the present embodiment can typically be used for preservation of raw red meat. In the present embodiment, “red meat” refers to meat having a red color derived from myoglobin such as beef, pork, and lamb. In the present embodiment, “raw red meat” typically means unheated red meat. The raw red meat may be unfrozen or may be a thawed frozen one. Moreover, the preservation method of the meat according to the present embodiment can be applied to, for example, raw red meat obtained by processing a lump meat into a cut, slice, slicing, chopped, minced or the like. Furthermore, the method for preserving meat according to the present embodiment can be applied to raw red meat to which seasoning has been added using, for example, injection or tumbling treatment, and knead seasonings or vegetables. It can also be applied to raw red meat, such as uncooked hamburgers, meat dumplings, and meatballs before cooking. In addition, the invention concerning this Embodiment can be widely applied irrespective of the processing method of meat, etc., if it is raw meat which exhibits the red color derived from myoglobin.

  In this embodiment, “blooming” refers to a state in which the fresh red meat surface is in contact with air and the color tone of the raw red meat surface is bright red. Especially in beef, the fresh surface of fresh red meat is initially dark red. In this embodiment, “blooming” the raw red meat means that the fresh red meat that has just been prepared is dark red and the fresh surface of the fresh red meat that has just been prepared has a bright red color. Including performing processing.

  Changes in the color of raw red meat, including blooming, involve myoglobin in the muscle. The lump retains reduced myoglobin inside. The surface which appears by processing such as cutting, slicing and minced meat is dark red. When the surface of raw red meat is exposed to oxygen in the air by these processing treatments, the myoglobin contained in the raw red meat combines with oxygen and changes from reduced myoglobin to oxymyoglobin. Oxymyoglobin produces a beautiful red and bright red color. Oxygenation of myoglobin is a chemical change of blooming. In the present specification, the oxidation of myoglobin is sometimes simply referred to as “oxylation”.

  Thereafter, when raw red meat is exposed to air for a long time, myoglobin is oxidized to become metmyoglobin. As metmyoglobin increases, the surface of the raw red meat becomes reddish brown and further brown. The browning of the surface of raw red meat due to this chemical change is sometimes referred to as methodization.

  As described above, the surface of fresh raw red meat such as beef exhibits a red or bright red color due to the oxidation of myoglobin. The raw red meat that has been oxidized and thus exhibits a red or bright red color is appetizing for consumers.

  However, the raw red meat that has once been oxidized to exhibit a red or bright red color becomes methed over time and the surface changes to brown. For this reason, after processing raw red meat, it is necessary to store and distribute raw red meat (meat meat) so that the raw red meat exhibits a red color or a bright red color at a timing provided to the consumer.

  An object of the meat preservation method according to the present embodiment is to provide a meat preservation method capable of preserving the meat so as to exhibit a red color or a bright red color at an appropriate timing (to cause blooming). . Hereinafter, the method for storing meat according to the present embodiment will be described.

<Preservation method of meat>
FIG. 1 is a flowchart for explaining a method for storing meat according to the present embodiment. In the method for storing meat according to the present embodiment, first, raw meat and a predetermined amount of air are sealed in a meat pack to produce a meat pack containing 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). Thereafter, the meat pack that has been stored frozen 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 meat preservation method according to the present embodiment, the oxygen concentration of the air in the meat pack at the time of starting thawing (that is, the time of starting thawing in step S3) is set to 5.3% or less, and The carbon concentration is set to 7.1% or more. In the meat preservation method 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 is red or bright red at an appropriate timing. Can be saved.

  In the meat preservation method according to the present embodiment, the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing can be adjusted as follows. For example, the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing can be adjusted in the above-mentioned range by adjusting in advance the oxygen concentration and carbon dioxide concentration of the air enclosed when manufacturing the meat pack in step S1. It is good. In addition, when sealing the raw red meat and a predetermined amount of air in the meat pack in step S1, a non-ferrous oxygen scavenger that absorbs oxygen and generates carbon dioxide may be enclosed. Further, in the meat preservation method 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 are adjusted so as to be in the above-described ranges using methods other than these. Also good. Below, the case where the oxygen concentration and the carbon dioxide concentration of the air in a meat pack are adjusted using an oxygen absorber as an example is demonstrated.

  FIG. 2 is a cross-sectional view showing an example of the meat pack 10 used in the meat preservation method according to the present embodiment. The meat pack 10 is a package in which contact between the meat 11 and the outside air is blocked by sealing the meat 11 in the packaging material 17. The fresh meat 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, in the meat pack 10, air 15 that touches the surfaces of the meat 11 and the non-ferrous oxygen absorber 13 is sealed.

  When manufacturing the meat pack 10, slices having a predetermined weight are arranged on the tray 16 as the meat 11. At this time, the sliced meats may be overlapped and arranged. A sliced meat layer may be further stacked on the sliced meat layer. Alternatively, the drip sheet 18 may be placed on the tray 16 in advance, and the slices may be arranged on the drip sheet 18 as the meat 11. When a drip is generated from the fresh 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 preferably has a sufficient depth to accommodate the meat 11. The tray 16 having a depth can prevent contact between the packaging material 17 and 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 the raw red meat that has been oxidized to be red or bright red as the 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 in particular. In this embodiment, having high gas barrier properties means that the oxygen permeability in 24 hours is 20 ml / m ² · atm or less.

  In FIG. 2, a nonferrous oxygen scavenger 13 and air 15 are further placed in the packaging material 17. The order in which the non-ferrous oxygen scavenger 13 and the tray 16 with the meat 11 are placed is not limited. A 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 contact.

  In FIG. 2, the packaging material 17 is sealed while the air 15 is in contact with the meat 11 and the nonferrous oxygen scavenger 13. It may be performed by heat sealing. When the packaging material 17 includes a fastener, the sealing may be performed with the fastener. By the above, the meat pack 10 in which the meat 11 is aerated can be manufactured. It is preferable to perform the above steps as soon as the surface color of the meat 11 that is raw red meat does not change.

  In the present embodiment, the frozen meat 11 may be enclosed in the meat pack 10. In other words, after slicing raw red meat, immediately freeze the raw red meat. Thereafter, the frozen raw red meat (the meat 11) may be enclosed in the meat pack 10 at a predetermined timing.

  In the method for storing the meat according to the present embodiment, after the meat pack 10 is manufactured in this way, the manufactured 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 is frozen. For example, it may be −5 ° C. or lower and may be −10 ° C. or lower. Moreover, the period of frozen storage can be 4 days or more. For example, the frozen storage period may be a period of 4 days, 7 days, 10 days, 50 days, or longer. The frozen storage period can be appropriately changed according to the distribution environment of the meat pack.

  Thereafter, the meat pack that has been stored frozen is stored in a refrigerated environment, and the meat in the meat pack is thawed (step S3 in FIG. 1). Here, the refrigerated environment is a temperature environment in the range of −5 ° C. to 10 ° C., preferably −2 ° C. to 10 ° C., more preferably 0 ° C. to 4 ° C. Further, the period of thawing in a refrigerated environment can be 20 hours to 21 days (504 hours). For example, the period of thawing 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 changed as appropriate 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, when thawing is started in step S3) is 5.3% or less. And 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 time of starting the thawing may be 3.0% or less, and the carbon dioxide concentration may be 10.1% or more. Moreover, the oxygen concentration of the air in the meat pack at the time of starting the thawing may be 2.9% or less, and the carbon dioxide concentration may be 7.1% or more. Furthermore, the oxygen concentration of the air in the meat pack at the time of starting thawing may be 1.4% or less, and the carbon dioxide concentration may be 10.7% or more.

  Here, “the time when thawing is started” 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. Moreover, the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing can be adjusted using the amount of non-ferrous oxygen scavenger and the amount of air sealed in the meat pack.

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

  When non-ferrous oxygen scavengers are used in this way, the oxygen concentration and carbon dioxide concentration of the air in the meat pack at the start of thawing are set to appropriate ranges, so that in the subsequent thawing stage (in a refrigerated environment) The oxygen concentration of the air in the meat pack can be appropriately reduced, and the concentration of carbon dioxide can be appropriately increased. Therefore, after thawing, at the timing of using the meat, the meat can be oxidized to exhibit a red color or a bright red color. Therefore, the meat can be preserved 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 set to 7.1% or more, and the carbon dioxide concentration in the meat pack is set to 7.1% or more in the subsequent thawing storage. Therefore, carbon dioxide reacts with myoglobin and can cause a reaction similar to oxidization, so that the coloring of meat can be promoted.

  Note that in the meat preservation method according to the present embodiment, the producer may implement step S1 and step S2 in FIG. 1 and the consumer may implement step S3. In this case, the producer stores the raw red meat and a predetermined amount of air in the meat pack (step S1), stores the meat pack manufactured in step S1 in a frozen environment, and stores the meat pack in the meat pack. And a step of freezing and storing the meat (step S2). At this time, the producer adjusts the oxygen concentration of the air in the meat pack at the time of thawing the meat to 5.3% or less and the carbon dioxide concentration to 7.1% or more.

  For example, when the meat and air are sealed in the meat pack, the producer further encloses a non-ferrous oxygen scavenger that absorbs oxygen and generates carbon dioxide. And you may adjust the oxygen concentration and the carbon dioxide concentration of the air in a meat pack at the time of defrosting meat using this nonferrous oxygen absorber.

  For example, a producer processes raw red meat at a meat processing facility to produce the above-described meat pack. The manufactured meat pack is stored in a frozen environment and transported to a retail store or a restaurant. In consideration of the timing of providing meat to consumers, retail stores and restaurants move meat packs from a frozen environment to a refrigerated environment and start thawing. As described above, the thawing time in the refrigerated environment can be, for example, 20 hours to 21 days (504 hours), and retailers and restaurants can oxidize red or bright red by setting the thawing time within this range. It is possible to provide consumers with fresh red meat. Further, since the retail store or restaurant only has to thaw the meat pack as much as it provides to the consumer, the meat pack can be stocked in a predetermined amount.

  Further, for example, the producer manufactures the meat pack at the meat processing facility and then stores it in a warehouse or the like in a frozen environment. And you may make it distribute | circulate a meat pack by a chilled according to the order from a retail store or a restaurant. This allows meat packs to be stocked in a refrigerated environment. In addition, by using the meat preservation method according to the present embodiment, the color of the meat can be maintained for a long time even if it is distributed in chilled form. Here, the chilled temperature is 5 ° C. or lower, for example, a temperature around 0 ° C.

<Oxygen scavenger>
Next, the oxygen scavenger used in the present embodiment will be described in detail. In the meat preservation method according to the present embodiment, the non-ferrous oxygen absorber 13 can be used as the oxygen absorber. The amount of the non-ferrous oxygen scavenger 13 used at this time is preferably equal to or greater than the amount capable of absorbing all the oxygen contained in the air 15 sealed in the meat pack 10. For example, the amount of the non-ferrous oxygen absorber 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.

  Moreover, in the meat preservation method according to the present embodiment, an iron-based oxygen scavenger 14 (see FIG. 2) may be further sealed in the meat pack 10. At this time, when the sum of the oxygen absorption capacity of the non-ferrous oxygen absorber 13 and the oxygen absorption capacity of the iron oxygen absorber 14 is set to 100, the ratio of the iron oxygen absorber 14 in the meat pack 10 is determined to be iron-based. The ratio is preferably such that the oxygen absorbing 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. The oxygen scavenger is classified into a non-ferrous oxygen scavenger and an iron oxygen scavenger. The shape of the oxygen scavenger may be a pack type in which the oxygen scavenger component is wrapped in a barrier package. Alternatively, a sheet type in which the oxygen scavenger component is fixed to a resin may be used. Alternatively, as will be described later, an oxygen scavenger may be embedded in the packaging material.

  Non-ferrous oxygen scavengers are those that absorb oxygen mainly by oxidation of organic reducing agents. When the non-ferrous oxygen absorber absorbs oxygen, the non-ferrous oxygen absorber 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. Non-ferrous oxygen scavengers do not mean that non-iron oxygen scavengers contain no iron ions or the like. An iron salt may be contained in the non-ferrous oxygen scavenger.

  An iron-based oxygen scavenger is one that absorbs oxygen mainly by oxidation of metallic iron.

  As an oxygen scavenger, AGELESS (trademark, Mitsubishi Gas Chemical Co., Ltd.), Oxiter (trademark, Ueno Food Techno Co., Ltd.) and the like can be used. Examples of oxygen absorbers are shown below, but oxygen absorbers that can be used in this embodiment are not limited to these.

  Ageless GT manufactured by Mitsubishi Gas Chemical is a non-ferrous oxygen scavenger in which black-gray cylindrical particles are packaged. The composition of the granular material is as follows. Composition percentages are based on mass. The same shall apply hereinafter.

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

  Oenoter 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.

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

  In the present embodiment, the oxygen absorption capacity is considered as follows. In the case where one atmosphere of oxygen can be absorbed by Ab (ml) in a predetermined number of days of deoxidation at 25 ° C. per oxygen scavenger package, the oxygen absorbing capacity is Ab. An oxygen absorber capable of absorbing 300 ml of oxygen has an oxygen absorption capacity of 300. The total oxygen absorption capacity of the oxygen scavenger in the meat pack is made to exceed the equivalent volume of oxygen in the air in the meat pack. The volume of oxygen is converted by multiplying the volume of air by 0.21.

  The oxygen absorption capacity is also called oxygen absorption. For the above-mentioned predetermined period, both ageless and oxyter are iron-based oxygen scavengers and the fast-acting deoxygenation days are about 0.5 to 1.0 days at 25 ° C. The general-type deoxygenation days are It is supposed to be about 1-2 days at 25 ° C. Non-ferrous oxygen scavengers are about 1 to 3 days. The nominal oxygen absorption is the oxygen absorption at the time of deoxidation days. Note that the oxygen retention time varies with the type of oxygen scavenger and also varies with ambient temperature. The nominal oxygen absorption indicates the total oxygen absorption.

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

<Experiment 1>
(Summary) A meat pack using a non-ferrous oxygen scavenger was immediately frozen and stored frozen for several days. Then, it thawed | decompressed in the 0 degreeC refrigerator. It was verified whether the color of the meat was kept red or bright red without browning upon thawing.

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

(Package presentation)
Barrier bags were used as packaging materials.
Barrier bag: High barrier bag Meiwa BA-2635H
Tray: FLB-Y15-33

(Method)
The lean beef meat from which muscles 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 put and air-wrapped into a meat pack. And the meat pack was preserve | saved on 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. Thereafter, the meat pack was transferred to a refrigerator at 0 ° C. and thawing was started. After the start of thawing, the change in the color of the meat in the meat pack was observed over time (thawing 20 hours, thawing 72 hours, thawing 168 hours).

(Oxygen absorber)
Non-ferrous oxygen absorber Ageless GT manufactured by Mitsubishi Gas Chemical was used as the oxygen absorber. Ageless GT generates carbon dioxide simultaneously with oxygen absorption. The amount of the non-ferrous oxygen scavenger was an amount capable of absorbing oxygen 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 used oxygen scavenger.

The amount of oxygen in the meat pack was measured as follows.
First, the whole meat pack is submerged in a tank filled with water. The volume of the meat pack is obtained by measuring the volume of water overflowing from the tank. The amount of oxygen is calculated by the following formula. This method is an example, and the oxygen amount can be obtained by other methods.

(Expression) Oxygen amount (ml) = [volume of meat pack (ml) −weight of meat (g) / density of meat] × 0.21

(Example of calculation) Oxygen amount (ml) [1700-250 / 1] × 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, each experiment was conducted by uniformly considering that the amount of oxygen in each experiment was equivalent to the amount of oxygen determined by this reference. Further, in each experiment, the oxygen amount of the air in the freshly sealed meat pack was considered to be an amount that can be almost absorbed by an oxygen absorber having an oxygen absorption 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. For the measurement of oxygen concentration and carbon dioxide concentration, a gas analyzer for OXYBABY M O ₂ O ₂ / CO ₂ manufactured by WITT was used (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 ” represents that the oxygen concentration is not a measured value but a scale. For example, if the measured value of the oxygen concentration is 9%, the actual value of the 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% indicates that an error of 1 occurs with respect to the measured value 100. For example, if the measured value of the oxygen concentration is 13%, the actual value of the 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 numbers in “Frozen D + 4” in the table represent the number of days that the meat pack was refrigerated after the meat pack was manufactured. D + 4 represents that 24 (hours) × 4 (days) has elapsed. The same applies to other experiments.

(Visual observation of meat color)
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. Moreover, in order to confirm that the color of the meat was maintained even after opening, it 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 “◎” for bright red, “◯” for red, “Δ” for dark red or reddish brown, and “x” for brown.

(Measurement of color value)
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 portion of the meat. And the color value of three places of the meat piece was measured using the color meter, and these average values were made into the color value. For the color meter, color meter ZE6000 (Nippon Denshoku Industries Co., Ltd.) was used. Moreover, in order to confirm that the color of meat was maintained after opening, it stored in the refrigerator (0 degreeC) for 1 day in the opened state, and the color value of the meat after 1 day passed was measured similarly. Moreover, the color value of the beef lean immediately after slicing was measured in the same manner as the standard value (STD) of the color value (see Table 7).

The color value can be represented by “L ^* , a ^*, b ^* ”. L ^* is lightness representing brightness. It is black when close to 0, and white when close to 100. 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 of the oxygen scavenger and the measurement results in Experiment 1 are shown in the following table.

  As shown in Table 5, in Experiment 1 (Example 1), the oxygen concentration at the start of thawing (freezing D + 4) was 3.0% and the carbon dioxide concentration was 10.1%. Thereafter, 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 meats having a thawing time of 20 hours, 72 hours, and 168 hours (immediately after opening) exhibited a red or bright red color. In particular, when the thawing time was 72 hours or more, the color of the meat was bright red, and good results were obtained. In addition, after opening the meat pack having a thawing time of 20 hours, 72 hours, and 168 hours, the meat stored for one day in the refrigerator (0 ° C.) also remained red or bright red. In particular, among the meat preserved for one day, when the thawing time was 168 hours, the color of the meat exhibited a bright red color.

Focusing on the measurement results of color values, compared to the color values exhibited by STD (Table 7), a ^* is comparable for meat with a thawing time of 20 hours, and a ^* for meat with a thawing time of 72 hours and 168 hours ^. Was growing. This result corresponds to the result of visual observation of meat color. Moreover, the same result was obtained for the meat stored for one day in the refrigerator (0 ° C.) after opening the meat pack with thawing times of 20 hours, 72 hours and 168 hours. Further, as the thawing time elapses, a ^* increases and a bright red color is exhibited.

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 b ^* regression was observed.

  As a result of Experiment 1, by setting the amount of non-ferrous oxygen absorber to twice the amount of oxygen contained in the meat pack and the freezing period to 4 days, the oxygen concentration at the start of thawing (frozen D + 4) is 3.0% The carbon dioxide concentration could be 10.1%. Under these conditions, during the period of thawing by refrigeration (from 20 hours to 168 hours), the meat could be stored in a red or bright red state without browning. Moreover, even after opening the meat pack, it did not brown immediately and could maintain red or bright red for a certain period of time.

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

  In Example 2-1, non-ferrous oxygen absorber Ageless GT manufactured by Mitsubishi Gas Chemical was used as the oxygen absorber. The total amount of oxygen scavenger used at this time was 500. Similarly in Example 2-2, non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical was used. The total amount of oxygen scavenger used at this time was 300. In Example 2-3, the non-ferrous oxygen absorber YH manufactured by Ueno Food Techno was used as the oxygen absorber. The total amount of oxygen scavenger used at this time was 500. In Comparative Example 2-1, non-ferrous oxygen absorber Ageless GT manufactured by Mitsubishi Gas Chemical was used as the oxygen absorber. The total amount of oxygen scavenger used at this time was 200. In Comparative Example 2-2, an oxygen scavenger is not used. In Comparative Example 2-3, an iron-based oxygen absorber Ageless ZP manufactured by Mitsubishi Gas Chemical was used as the oxygen absorber. 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 no oxygen scavenger is used. Comparative Example 2-3 is a comparative example for verifying the case where an iron-based oxygen absorber is used as the oxygen absorber.

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

  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%. Thereafter, 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 also in Example 2-2 and Example 2-3.

  On the other hand, in Comparative Example 2-1, the oxygen concentration at the start of thawing (freezing D + 10) was 12.9%, and the carbon dioxide concentration was 6.2%. Thus, in Comparative Example 2-1, the oxygen concentration at the start of thawing (freezing D + 10) was higher than that in Examples 2-1 to 2-3, and the carbon dioxide concentration was lower. This reason is considered to be because the amount of the oxygen scavenger is smaller in Comparative Example 2-1 than in Examples 2-1 to 2-3.

  In Comparative Example 2-2 using no oxygen scavenger, 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 produced The composition was almost the same.

  In Comparative Example 2-3 using an iron-based oxygen scavenger, the oxygen concentration at the start of thawing (freezing 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 absorber absorbs oxygen but does not generate carbon dioxide.

  Next, the visual color observation results and the color value measurement results shown in Tables 9 to 11 will be described. As shown in Table 9, as a result of visual observation, in Example 2-1 to Example 2-3, the thawing time was 20 hours (immediately after opening, 1 day after opening), and the thawing time was 168 hours (immediately after opening). In the opened state, after 1 day, red or bright red was exhibited. Moreover, in Comparative Example 2-1 to Comparative Example 2-3, the thawing time is 20 hours (immediately after opening, 1 day after opening), and the thawing time is 168 hours (immediately after opening, 1 day after opening). It did not exhibit a red or bright red color.

As shown in the measurement results of the color values shown in Table 10 and Table 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). The a ^* value and the b ^* value were almost equal to or increased compared to the color value immediately after slicing (the color value immediately after slicing is shown in Table 12). Furthermore, even after 1 day had elapsed 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 Example 2-1 to Comparative Example 2-3, the a ^* value and b ^* value are the color values immediately after slicing at the thawing time of 20 hours (immediately after opening) and the thawing time of 168 hours (immediately after opening). Compared to that. Furthermore, even after 1 day had elapsed in the opened state, the a ^* value was lower than the color value immediately after slicing. Moreover, about the comparative example 2-2 which did not put an oxygen scavenger and the comparative example 2-3 only with an iron-type oxygen scavenger, it browned gradually with progress of time. Moreover, in Comparative Example 2-2 and Comparative Example 2-3, the progress of browning was quicker even after opening compared to meat containing the oxygen scavenger.

  In Comparative Example 2-1, the size of the oxygen scavenger (200) is smaller than the amount of oxygen (300) in the meat pack, so the carbon dioxide concentration at the end of freezing is somewhat high at 6.2%. Nevertheless, since the oxygen concentration was as high as 12.9%, a bright red color could not be maintained for a long time during thawing. Moreover, in Comparative Example 2-3, brown was exhibited in the frozen state. After that, when refrigerated and thawed, a little reddishness was recovered, but even when thawed in a refrigerator for 168 hours, it did not show a bright red color like a sample in which a non-ferrous oxygen scavenger was added and carbon dioxide was adjusted.

  From the above results, the non-ferrous oxygen scavenger is added at least 1 times the amount of oxygen in the meat pack, the concentration of carbon dioxide during frozen storage is 7.1% or more, and the oxygen concentration is 5.3% or less. By doing this, the red or bright red color could be maintained without browning the meat between 20 hours and 168 hours of refrigeration. Furthermore, the type of non-ferrous oxygen scavenger (Mitsubishi Gas Chemical Co., Ltd., Ueno Food Techno Co., Ltd.) can be used 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 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, non-ferrous oxygen absorber Ageless GT and iron oxygen absorber Ageless ZP manufactured by Mitsubishi Gas Chemical were used. In Example 3-1, the non-ferrous oxygen absorber was 400 and the iron oxygen absorber was 200 (the ratio of the iron oxygen absorber is 33.3%). In Comparative Example 3-1, the non-ferrous oxygen absorber was 200 and the iron oxygen absorber was 400 (the ratio of the iron oxygen absorber is 66.7%). Moreover, the meat pack which does not use an oxygen scavenger as Comparative Example 3-2 was prepared.

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

  As shown in Table 13, in Example 3-1, the oxygen concentration at the start of thawing (freezing D + 7) was 1.4% and the carbon dioxide concentration was 10.7%. Thereafter, 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 at the start of thawing (freezing D + 7) was 2.5% and the carbon dioxide concentration was 5.8%. Thus, in Comparative Example 3-1, the carbon dioxide concentration at the start of thawing (freezing D + 7) was lower than in Example 3-1. That is, from the results of Example 3-1 and Comparative Example 3-1, the concentration of carbon dioxide at the start of thawing (freezing D + 7) decreased as the proportion of the iron-based oxygen scavenger increased.

  In Comparative Example 3-2 not using an oxygen scavenger, the oxygen concentration at the start of thawing (frozen D + 7) was 20.1%, the carbon dioxide concentration was 3.5%, and the air enclosed when the meat pack was produced The composition was almost the same.

  Next, the visual color observation results and the color value measurement results shown in Tables 14 to 15 will be described. As shown in Table 14, in Example 3-1, red at a thawing time of 30 hours (immediately after opening, 1 day after opening) and a thawing time of 168 hours (immediately after opening, 1 day after opening). 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, 1 day after opening) and thawing time 168 hours (immediately after opening, 1 day after opening). It did not exhibit a red or bright red color.

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 1 day had elapsed in the opened state, the a ^* value hardly decreased and showed a value equivalent to that after slicing.

On the other hand, in Comparative Example 3-1 and Comparative Example 3-2, the b ^* value decreased compared to the color value immediately after slicing at a thawing time of 168 hours (immediately after opening). Furthermore, even after 1 day had elapsed in the opened state, the a ^* value and b ^* value were lower than the color value immediately after slicing. In particular, in Comparative Example 3-1, a part of the sliced meat was browned.

  From the above results, when a non-ferrous oxygen scavenger and an iron oxygen scavenger are combined, the oxygen concentration and dioxide dioxide at the start of thawing can be reduced by setting the ratio of the iron oxygen scavenger to 33.3% or less. 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 can be adjusted to 10.7% or more after refrigerated storage for 7 days. It was. Moreover, when it was then refrigerated at 0 ° C., it showed a bright red color without browning even after storage for 168 hours. Furthermore, even when stored for 1 day at 0 ° C. in an opened state, it maintained a bright red color without browning.

  On the other hand, in Comparative Example 3-1, in which the ratio of the non-ferrous oxygen scavenger to the iron oxygen scavenger is 66.7%, the carbon dioxide concentration at the start of thawing becomes 5.8% or less, and then thawed by refrigeration. Even though it did not develop a bright red color. In other words, non-ferrous oxygen scavengers discharge carbon dioxide when absorbing oxygen, but if the proportion of iron oxygen scavenger is large, iron-based oxygen scavenger will absorb oxygen first, so non-ferrous oxygen scavenger It is believed that the oxygen scavenger was unable to absorb oxygen and therefore the amount of carbon dioxide concentration did not increase. For this reason, it is considered that in Comparative Example 3-1, where the ratio of the iron-based oxygen scavenger is large, the meat did not develop a bright red color.

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

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

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

  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%. Thereafter, after freezing, the oxygen concentration at the start of thawing (frozen D + 4) was 0.1% or less, and the carbon dioxide concentration was 13.0%. Then, it preserve | saved by refrigeration and the oxygen concentration in thawing | decompression time 168 hours was 0.1% or less, and the carbon dioxide concentration was 13.2%.

  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 storing frozen, the oxygen concentration at the start of thawing (frozen D + 4) was 0.1%, and the carbon dioxide concentration was 4.3%. Then, it preserve | saved by refrigeration and the oxygen concentration in the thawing | decompression time of 168 hours was 0.1% or less, and the carbon dioxide concentration was 4.0%. In Comparative Example 4, the carbon dioxide concentration did not rise sufficiently. This is considered to be caused by the fact that in Comparative Example 4, the ratio of the iron-based oxygen scavenger was 50.0%.

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

As shown in the measurement results of the color values shown in Table 18, in Example 4, the a ^* value increased compared to the color value immediately after slicing at the thawing time 168 hours (immediately after opening) (in addition, immediately after slicing). The color values are shown in Table 12). Furthermore, even after 1 day had passed in the opened state, the a ^* value showed a value equivalent to that after slicing.

On the other hand, in Comparative Example 4, at a thawing time of 168 hours (immediately after opening), the a ^* value and the b ^* value were lower than the color value immediately after slicing and browned. In Comparative Example 4, the browning was caused in this manner, and this reason is considered that the carbon dioxide concentration was not sufficiently increased in Comparative Example 4.

  From the above results, by properly selecting an oxygen scavenger, even if refrigerated for a predetermined time before freezing, the meat will appear red or bright red when frozen and thawed after that. I was able to.

<Experiment 5>
In Experiment 5, the case where it was stored frozen for a long period (31 days) was examined. The experimental conditions and measurement conditions other than the freezing period are the same as in Experiment 1.

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

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

  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%. Thereafter, as the thawing time became 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 carbon dioxide concentration at thawing 168 hours were measured, and the oxygen concentration at thawing 168 hours was 19.5% and the carbon dioxide concentration was 0.8%.

  Next, the visual color observation results and the color value measurement results shown in Tables 20 and 21 will be described. As shown in Table 20, in Example 5, red or fresh at a thawing time of 24 hours (immediately after opening, 1 day after opening) and a thawing time of 168 hours (immediately after opening, 1 day after opening). A red color was exhibited. In Comparative Example 5, browning occurred at a thawing time of 24 hours (immediately after opening, 1 day after opening) and a thawing time of 168 hours (immediately after opening, 1 day after opening).

As shown in the measurement results of color values shown in Table 21, in Example 5, the a ^* value increased compared to the color value immediately after slicing at the thawing time of 168 hours (immediately after opening) (in addition, immediately after slicing) The color values are shown in Table 12). Furthermore, even after 1 day had elapsed in the opened state, the a ^* value further increased.

On the other hand, in Comparative Example 5, at a thawing time of 168 hours (immediately after opening), the a ^* value and the b ^* value were lower than the color value immediately after slicing and browned. In Comparative Example 5, no oxygen scavenger was added, and thus browned.

  From the above results, by selecting an oxygen scavenger appropriately, even when frozen for a long period (31 days), the meat will appear red or bright red when frozen and thawed after that. I was able to.

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

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

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

  As shown in Table 22, in Example 6, the oxygen concentration at the start of thawing (freezing D + 51) was 1.6%, and the carbon dioxide concentration was 14.7%. Thereafter, as the thawing time became 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 (freezing D + 51) was 20.4%, and the carbon dioxide concentration was 2.4%. Thereafter, the oxygen concentration and the carbon dioxide concentration hardly changed even when the thawing time was 24 hours, 72 hours, or 192 hours.

  Next, the visual color observation results 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, 1 day after opening) and a thawing time of 192 hours (immediately after opening, 1 day after opening). A red color was exhibited. In Comparative Example 6, browning occurred at a thawing time of 24 hours (immediately after opening, 1 day after opening) and a thawing time of 192 hours (immediately after opening, 1 day after opening).

  From the above results, by properly selecting an oxygen scavenger, even when frozen and stored for a long period (51 days), when it is frozen and then thawed, the meat appears red or bright red I was able to.

<Experiment 7>
In Experiment 7, it investigated about the case where a raw material differs.

(Raw material for sample)
Type: Brisket Skirt So-called Beef Harami Preparation: Slice 5-10mm thick Meat Weight: 1.0kg

(Package presentation)
Barrier bags were used as packaging materials.
Barrier bag: NXVS-8S
Tray: V-111

(Method)
The lean beef meat from which the streaks and fats were removed as much as possible was sliced into 5 mm thicknesses and arranged on a tray so that the meat weight became 1000 g. Thereafter, a non-ferrous oxygen scavenger Ageless GT manufactured by Mitsubishi Gas Chemical Co., Ltd. and the meat arranged in a tray were aerated and made into 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. Thereafter, the meat pack was stored frozen for 7 days. Then, thawing was performed in a refrigerated environment, and the color of the meat at 30 hours of thawing and 114 hours of thawing was observed.

  In this experiment, the amount of oxygen contained in the air in the meat pack was about 300 ml. Since the amount of oxygen is about 300 ml, when 600 non-ferrous oxygen scavengers are added, the oxygen concentration in the meat pack after storage for 7 days with freezing is 0.8%, and the carbon dioxide concentration is 11.6%. Assuming that

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

  As shown in Table 24, as a result of observing the color of the meat at 30 hours of thawing and the meat at 114 hours of thawing, both had a bright red color. Therefore, it was possible to maintain the color of the meat in the same way even with beef harami, which is a different ingredient. That is, even when using a brisket skirt (beef harami), by adjusting the gas concentration in the meat pack appropriately using a non-ferrous oxygen scavenger, it will brown for 114 hours even after refrigeration and refrigeration. The meat could be preserved while maintaining the bright red color.

<Experiment 8>
In Experiment 8, the case of thawing by refrigeration for a long period (21 days) after freezing was examined. The experimental conditions and measurement conditions other than the freezing period and the refrigeration period are the same as in Experiment 1.

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

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

  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%. Thereafter, the thawing time was 72 hours and the oxygen concentration was 0.1% or less. Further, the carbon dioxide concentration increased as the thawing time became 72 hours, 168 hours, 240 hours, and 504 hours.

  Next, the visual color observation results 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, after 1 day in the opened state) exhibited red or bright red.

  From the above results, by properly selecting an oxygen scavenger, the meat was able to exhibit a red or bright red color even when it was thawed for a long time (21 days) after refrigerated storage. .

  Although the present invention has been described with reference to the above embodiment, the present invention is not limited to the configuration of the above embodiment, and those skilled in the art within the scope of the invention of the claims of the present application claims. It goes without saying that various modifications, modifications, and combinations that can be made are included.

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

Claims (12)

Sealing the raw red meat, a predetermined amount of air, and a non-ferrous oxygen scavenger that absorbs oxygen and generates carbon dioxide in a meat pack,
Storing the meat pack in a frozen environment and storing the meat in the meat pack frozen;
Storing the meat pack after the frozen storage in a refrigerated environment, and thawing the meat in the meat pack,
The oxygen concentration of the air in the meat pack at the time of starting the thawing is 5.3% or less, and the carbon dioxide concentration is 7.1% or more and 14.7% or less.
How to preserve meat.   The method for preserving meat according to claim 1, wherein an oxygen concentration of air in the meat pack at the time of starting the thawing is 3.0% or less and a carbon dioxide concentration is 10.1% or more.   The method for preserving meat according to claim 1, wherein the oxygen concentration of 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 oxygen concentration of air in the meat pack at the time of starting the thawing is 1.4% or more and 5.3% or less, and the carbon dioxide concentration is 7.1% or more and 14.7% or less. 2. The method for storing meat according to 1.   The method for storing meat according to any one of claims 1 to 4, wherein the frozen storage period is 4 days or more.   The method for preserving meat according to any one of claims 1 to 5, 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 5, wherein the time for thawing the meat is 72 hours or more and 168 hours or less. Sealing raw red meat and a predetermined amount of air in a meat pack;
After sealing the meat in the meat pack, refrigerated storage of the meat in the meat pack;
Storing the meat pack after the refrigerated storage in a frozen environment, and freezing and storing the meat in the meat pack;
Storing the meat pack after the frozen storage in a refrigerated environment, and thawing the meat in the meat pack,
The oxygen concentration of the air in the meat pack at the time of starting the thawing is 5.3% or less, and the carbon dioxide concentration is 7.1% or more and 14.7% or less.
How to preserve meat.   The non-ferrous oxygen scavenger that absorbs oxygen and generates carbon dioxide is further enclosed when the raw red meat and the predetermined amount of air are sealed in a meat pack. How to preserve meat.   The amount of the non-ferrous oxygen scavenger is equal to or greater than an amount capable of absorbing all oxygen contained in the predetermined amount of air, according to any one of claims 1 to 7 and 9. Preservation method.   10. The amount of the nonferrous oxygen scavenger is at least twice as much as the amount capable of absorbing all oxygen contained in the predetermined amount of air. How to preserve meat. Further seal the iron-based oxygen scavenger in the meat pack,
When the total of the oxygen absorption capacity of the non-ferrous oxygen absorber and the oxygen absorption capacity of the iron oxygen absorber is 100, the ratio of the iron oxygen absorber in the meat pack is the iron oxygen absorber. The method for preserving meat according to any one of claims 1 to 7, 9, 10, and 11, wherein the oxygen absorption capacity of the agent is set to a ratio of 33.3 or less.

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