JP6678259B1 - How to store meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a meat pack suitable for refrigerating fresh red meat in the meat pack and further oxidizing the fresh red meat in the meat pack to give a red or bright red color. A fresh meat red meat, a non-ferrous oxygen scavenger 13, and an air 15 contacting the surface of the fresh meat are sealed inside, which is a non-ferrous oxygen scavenger pack 10. No. 13 generates carbon dioxide when the non-ferrous oxygen scavenger 13 absorbs oxygen, and when the meat pack 10 is refrigerated for 3 days after sealing, the oxygen concentration in the air 15 decreases to less than 5%. The meat pack 10 whose carbon dioxide concentration rises to 5% or more. [Selection diagram] Fig. 1

Description

  The present invention relates to meat packs, and in particular to meat packs already containing meat. It also relates to the manufacture and use of meat packs.

  Patent Document 1 discloses manufacturing a meat pack by packaging raw red meat together with a deoxidizer.

  Patent Document 2 discloses a method in which beef is sliced from block meat, then immediately packaged with a drug that absorbs oxygen and generates carbon dioxide, and stored at 5 to 10 ° C. for 2 days (from column 5, line 32). Column 6, line 29). It is considered that long-term preservation is possible if fresh fish are preserved in an oxygen-free atmosphere in order to preserve leanness. However, the change of myoglobin to metmyoglobin is more likely to occur when the oxygen concentration is around 0.005% than in air. It is shown that lower oxygen is not always better (column 2, lines 11 to 16).

JP-A-09-172949 JP-B-59-051243 JP 2013-236607 A

Nippon Ham Co., Ltd., “Roast Beef Delicious Secrets”, [online], 2018, [December 2018 Search], Internet <URL: https://www.nipponham.co.jp/recipes/meat/zoomup/ roastbeef / 03.html> Naomi Ishiwatari, Prediction of Quality Change in Meat Cooking Based on Heat Transfer Analysis, Master's Thesis, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Department of Food Function Conservation Science, March 2011 Okawara, H., Yasuda, M., Satomi, K., Yokoyama, R., Yano, S., "Effects of Carbon Dioxide, Oxygen and Its Mixed Gases, and Nitrogen on Beef Preservability", Journal of the Packaging Society of Japan, 1993, Vol. No.4, p.211-222

  In particular, the surface of fresh raw red meat, such as beef, is initially dark red. Upon contact with air, the surface of the raw red meat takes on a red or bright red color due to the oxygenation of myoglobin. In particular, a state in which oxidization is particularly well performed to give a bright red color is called blooming. However, the raw red meat which once oxidized to have a red or bright red color loses the reddish color from its surface over time and turns brown. Raw red meat that is oxidized to give a red or bright red color is appetizing for consumers. However, it is difficult to control the time when red or bright red is exhibited.

  Raw red meat packed with an oxygen scavenger as in Patent Literature 1 is dark red because it is fresh after storage. Since oxygen in the container is removed by using an oxygen scavenger, myoglobin remains in a reduced myoglobin state. Dark red meat is less appetizing in appearance. As an advantage, when fresh red meat is taken out of the meat pack and exposed to the air, bloomed raw red meat can be obtained. However, it blooms after opening, but as soon as it is exposed to oxygen for a certain period of time, it turns into brown and turns brown, so the time for keeping the bright red color is very short. Care must also be taken to prevent drying of the meat surface and damage to the meat during blooming in the air.

  Based on the above, the present invention provides a meat pack suitable for keeping fresh red meat oxidized in the meat pack and maintaining a state of exhibiting red or bright red while refrigerated fresh red meat in the meat pack. Things.

[1] A meat pack in which freshly prepared fresh meat, a non-ferrous oxygen absorber, and air that touches these surfaces are sealed inside,
The non-ferrous oxygen absorber generates carbon dioxide when the non-ferrous oxygen absorber absorbs oxygen,
When the meat pack is refrigerated for 3 days after sealing, the oxygen concentration in the air decreases to less than 5%, and the carbon dioxide concentration increases to 5% or more.
Meat pack.
[2] When the meat pack is refrigerated at 0 ° C. or more for 3 days after sealing, the oxygen concentration in the air decreases to 2.1% or less and the carbon dioxide concentration increases to 7.5% or more. To rise,
The meat pack of [1].
[3] Further, an iron-based oxygen scavenger is sealed in the meat pack,
When the meat pack is refrigerated at 0 ° C. or more for 2 days after sealing, the oxygen concentration in the air is 0.1% or more,
The meat pack of [2].
[4] The amount of the non-ferrous oxygen scavenger per the meat pack is, assuming that only the meat and the non-ferrous oxygen scavenger are sealed in the meat pack and refrigerated at 0 ° C. or more for 10 days, The oxygen concentration is equal to or greater than the amount required to decrease to less than 0.1%,
When the total of the oxygen absorption capacity of the iron-based oxygen absorber and the oxygen absorption capacity of the non-ferrous oxygen absorber per meat pack is 100, the oxygen absorption capacity of the iron-based oxygen absorber is 37.5. Exceed, not exceed 50,
The meat pack of [3].
[5] When the meat pack is refrigerated at 0 ° C. or less for 3 days after sealing, the oxygen concentration in the air decreases to 4% or less and the carbon dioxide concentration increases to 9.2% or more. ,
The meat pack of [1].
[6] Further, an iron-based oxygen scavenger is sealed in the meat pack,
When the meat pack is refrigerated at 0 ° C. or more for 3 days after sealing, the oxygen concentration in the air is 0.1% or more,
The meat pack of [5].
[7] The oxygen absorption capacity of the non-ferrous oxygen scavenger per meat pack may be determined based on the assumption that only the meat and the non-ferrous oxygen scavenger are sealed in the meat pack and refrigerated at 0 ° C or less for 10 days. The oxygen concentration in the solution is greater than or equal to the value required to decrease to less than 0.1%,
When the total of the oxygen absorption capacity of the iron-based oxygen absorber and the oxygen absorption capacity of the non-ferrous oxygen absorber per meat pack is 100, the oxygen absorption capacity of the iron-based oxygen absorber is 37.5. Exceed, not exceed 50,
The meat pack of [6].
[8] The meat is an unfrozen one or a frozen one that has been thawed.
The meat pack of [1].
[9] The meat pack of [1] is refrigerated for 5 to 20 days after sealing, so that it takes a longer time to oxidize the red or bright red color than to oxidize in the open air to exhibit a red or bright red color. Produce raw red meat that has come to present,
It is preferable to produce raw red meat that has been oxidized over time and oxidized in the open air to have a bright red color rather than having a bright red color,
Method.
[10] A method for producing a meat pack according to [1],
Put the non-ferrous oxygen absorber in the pack material together with freshly prepared raw meat, and seal the pack material in a state where air contacts the meat and the non-ferrous oxygen absorber.
Method.
[11] A meat pack is manufactured by the method of [10],
After the meat pack is refrigerated for 5 to 20 days after sealing, the raw material has been oxidized over time to become red or bright red rather than oxidized in the open air to become red or bright red. Manufacturing red meat,
It is preferable to produce raw red meat that has been oxidized over time and oxidized in the open air to have a bright red color rather than having a bright red color,
Method.
[12] The meat is sealed in the meat pack in a frozen state,
Thawing the meat in the meat pack while chilling the meat pack,
The thawed raw red meat is oxidized in the meat pack to give a red or bright red color, preferably oxygenated to give a bright red color,
The method according to [11].
[13] A meat pack is produced daily or every few days by the method of [10],
Stock the meat pack made each day,
According to the demand, more than one day's worth of meat packs can be provided at a time from the stock refrigerated for 5-20 days after sealing, and the amount corresponding to the production capacity of one day's meat packs can be obtained. Providing a raw red meat which is oxylated to give a red or bright red color in an amount exceeding, preferably provides a raw red meat which is oxylated to give a bright red color,
Method.

  According to the present invention, it is possible to provide a meat pack suitable for keeping fresh red meat oxidized in the meat pack and maintaining a state of exhibiting red or bright red while the fresh red meat is refrigerated in the meat pack. .

Sectional drawing of a meat pack. Photo of raw red meat of experiment 1. FIG. 2 is a schematic diagram of an L ^* a ^* b ^* color system. Photo of raw red meat of experiment 2. Photo of raw red meat from experiment 3. Oxygen concentration change at −1.5 ° C. Change in the concentration of dioxide at -1.5 ° C. Oxygen concentration change at 4 ° C. Change in concentration of dioxide at 4 ° C.

<Meat pack>

  FIG. 1 shows a cross section of the meat pack 10. The meat pack 10 refers to a meat pack 11 in which the meat 11 is put in a packaging material 17 and sealed to block the contact between the meat 11 and the outside air. Inside the meat pack 10, freshly prepared meat as the meat 11 is sealed. The raw red meat may be before blooming, or may be somewhat oxylated and appear red. Further, a non-ferrous oxygen scavenger 13 is sealed therein. Further, air 15 that contacts the surfaces of the meat 11 and the non-ferrous oxygen absorber 13 is sealed therein.

<Raw red meat>

  In the present embodiment, “red meat” refers to meat having a red color derived from myoglobin, such as beef, pork, and mutton. Red meat includes so-called lean meat with less sashimi and meat with more sashimi. In this embodiment, “raw red meat” refers to unheated red meat, and for example, roast beef is not included in the raw red meat. The raw red meat may be unfrozen or may be a frozen product that has been thawed. In addition, the raw red meat in which the surface such as the branding is subjected to a process of giving a burning mark is included in the raw red meat of the present embodiment.

  Raw meat obtained by slicing lump meat with only its surface baked in one aspect of the present embodiment is included in the raw red meat of the present embodiment. In one aspect, “slap” is included in the fresh red meat of the present embodiment. "Striking" may be "slicing beef". Non-Patent Document 1 describes “slapping” from a cooking point of view. According to Non-Patent Document 1, as a feature of "slapping", it is shown that only the surface is baked without heating the inside of the meat. It is also shown that the inside of the beaten meat is red because the inside of the meat is not heated. On the other hand, according to Non-Patent Document 1, it is shown that roast beef is heated to the middle. Non-Patent Document 1 shows that the color in the meat of roast beef is "rose", that is, a color lighter than red. As a method of cooking roast beef, "roast" baking in an oven is indicated.

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

  In this embodiment, “before blooming” means that beef is in a state where the color tone of the surface of raw red meat can change toward bright red. Such surfaces become bright red within hours, at the latest, within a day upon exposure to oxygenated air. The meat that has reached a bright red color then approaches brown. Since the color tone of the fresh surface changes toward bright red from the moment of exposure to the air, the state where the color starts to change is also included before blooming. Further, in meat other than beef, the color tone of the surface before blooming and the color tone of the surface after blooming are distinguished from the viewpoint of those skilled in the art.

  In the present embodiment, the term “preparation” refers to a preparation step including processing of cutting, slicing, slicing, mincing, mincing, and the like. Unless otherwise stated, "preparation" does not include seasoning or heating as an essential step. In the present embodiment, “preparation” is characterized in that the internal cross section of the meat is exposed to the air during processing. In the present embodiment, “lump meat” is raw red meat before its internal cross section is exposed to air by preparation. In this embodiment, “meat” refers to meat prepared from lump meat. The mass may be cut and sliced in a frozen state. For example, for slicing, the mass may be half-thawed until the core temperature of the mass is in the range of −5 ° C. to 1 ° C. After slicing, the meat may be further frozen and then a meat pack for refrigeration may be produced. The freezing of the meat may be done regardless of whether the original mass was frozen.

  The mass before being prepared may be a partial meat. In the present embodiment, “partial meat” is obtained by dividing and shaping carcasses. As an example of the classification of the partial meat, there is a beef partial meat trading standard defined by the Japan Meat Rating Association. According to the Beef Partial Meat Trading Standard, the partial meat is 13 of neck, kata, kata loin, katabara, fin, ribulose, sirloin, torabara, uchimo, shintama, ranichi, thigh and shin. Consisting of

  Changes in the tone of raw red meat, including blooming, involve myoglobin in muscle. Lump meat has reduced myoglobin inside. The surface that appears by processing such as cutting, slicing, and mincing of chunks has a dark red color. When the surface of the raw red meat is exposed to oxygen in the air by these processings, myoglobin contained in the raw red meat is combined with oxygen and changes from reduced myoglobin to oxymyoglobin. Oxymyoglobin produces a beautiful red or bright red color. Oxygenation of myoglobin is a chemical change in blooming. In this specification, the oxylation of myoglobin may be simply referred to as oxylation. For details of the chemical reaction, refer to the following chemical formula cited from Non-Patent Document 2.

  Thereafter, when the raw red meat is exposed to air for a long time, myoglobin is oxidized to metmyoglobin. With the increase of metmyoglobin, the surface of the raw red meat becomes reddish brown and further brownish. The browning of the surface of raw red meat due to this chemical change is sometimes referred to as methification. Metification of raw red meat does not mean that the raw red meat is spoiled. However, brown red meat is generally less appetizing than fresh red meat.

  It is relatively easy to oxidize the raw red meat to give it a red or bright red color, or to perform the blooming of the raw red meat itself. If fresh dark red raw red meat is exposed to the outside air, the raw red meat naturally takes on a red or bright red color within several hours to one day. In the present embodiment, “outside air” refers to air having an atmospheric composition, particularly air outside the meat pack.

  It is not easy to keep the fresh red meat once oxidized to give a red or bright red color. This is because the raw red meat that has been oxidized to have a red or bright red color is destined to become meth and brown. By using the meat pack of the present embodiment and its use, it is possible to keep the fresh red meat oxidized and exhibit a red or bright red color for a relatively long time.

<Oxygen absorber>

  In this embodiment, the oxygen scavenger is a means for removing oxygen from the meat pack. Oxygen absorbers are classified into nonferrous oxygen absorbers and iron oxygen absorbers. The shape of the oxygen scavenger may be a pack type in which the oxygen scavenger component is wrapped in barrier packaging. Further, a sheet type in which an oxygen scavenger component is fixed to a resin may be used. Alternatively, an oxygen scavenger may be embedded in the packaging material as described later.

  The non-ferrous oxygen absorber refers to a substance that absorbs oxygen mainly by oxidation of an organic reducing agent. When the nonferrous oxygen absorber absorbs oxygen, the nonferrous oxygen absorber preferably generates carbon dioxide. Examples of the type 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 scavenger The term non-ferrous oxygen scavenger does not mean that the agent does not even contain any iron ions. Iron salts may be contained in the non-ferrous oxygen absorber.

  The iron-based oxygen absorber refers to a substance that absorbs oxygen mainly by oxidation of metallic iron.

  Ageless (trademark, Mitsubishi Gas Chemical Co., Ltd.), oxytor (trademark, Ueno Food Techno Co., Ltd.) and the like can be used as the oxygen scavenger. Examples of the oxygen scavenger are shown below, but the oxygen scavenger that can be used in the present embodiment is not limited thereto.

  Ageless GT manufactured by Mitsubishi Gas Chemical is a non-ferrous oxygen scavenger obtained by packaging black-gray cylindrical particles. The composition of the granular material is as follows. Composition percentages (%) are based on weight. The same applies hereinafter.

  Ageless ZP manufactured by Mitsubishi Gas Chemical is an iron-based oxygen absorber formed by packaging a mixture of black iron powder and brown granulated diatomaceous earth. The composition of the mixture is as follows.

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

  Oxitors 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 has a gray-black color with a mixture of white particles. The composition of the powder is as follows. The oxidized powder has a dark reddish brown (rust) color mixed with white particles.

<Combined use of oxygen scavenger>

  In FIG. 1, an iron-based oxygen absorber 14 may be sealed in the meat pack 10. The oxygen absorption capacity of the iron-based oxygen absorber 14 per one meat pack 10 is preferably twice or less, and more preferably 1 time or less, the oxygen absorption capacity of the non-ferrous oxygen absorber 13. When the sum of the oxygen absorbing capacity of the non-ferrous oxygen absorber 13 and the oxygen absorbing capacity of the iron oxygen absorber 14 per one meat pack 10 is 100, the oxygen absorbing capacity of the iron oxygen absorber 14 is 37. .5. It is preferable that the oxygen absorbing ability of the iron-based oxygen absorber 14 does not exceed 50. When considering the oxygen absorption capacity as a reference, the non-ferrous oxygen absorber 13 may be 4 to 5 and the iron oxygen absorber 14 may be 3 to 4. In other embodiments, the iron-based oxygen absorber 14 may not be sealed in the meat pack 10.

  When the non-ferrous oxygen absorber 13 and the iron oxygen absorber 14 are used in combination in FIG. 1, the total amount of the non-ferrous oxygen absorber 13 and the iron oxygen absorber 14 per meat pack 10 is as follows: When refrigerated for 10 days, it is preferable that the oxygen concentration in the air is equal to or more than the amount necessary for reducing the oxygen concentration to less than 0.1%. Even if the amount of the non-ferrous oxygen absorber 13 is refrigerated with only the non-ferrous oxygen absorber 13 for 10 days, the amount of the non-ferrous oxygen absorber 13 is more than necessary to reduce the oxygen concentration in the air to less than 0.1%. preferable.

<Oxygen absorption capacity>

  In the present embodiment, the oxygen absorption capacity is considered as follows. In the case where Ab (ml) can absorb 1 atmosphere of oxygen at 25 ° C. per a predetermined number of days of oxygen removal per package of oxygen scavenger, the oxygen absorption capacity is defined as Ab. The oxygen absorbing ability of the 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 be greater than the reduced 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 capacity. For the above-mentioned predetermined period, both of Ageless and Oxyter, the deoxidizing days of the quick-acting type with iron-based deoxidizer are about 0.5 to 1.0 days at 25 ° C., and the deoxidizing days of the general type are as follows. It is about 1-2 days at 25 ° C. The nonferrous oxygen scavenger is used for about 1 to 3 days. The nominal oxygen absorption amount is the oxygen absorption amount after the elapse of the deoxidation days. It should be noted that the time of possession of oxygen varies depending on the type of oxygen absorber and also varies with the ambient temperature. The nominal oxygen absorption indicates the total oxygen absorption.

<Packaging material>

In FIG. 1, the packaging material 17 is suitable for producing a meat pack 10. By closing the packaging material 17, the inside of the packaging material 17 can be sealed. In one embodiment, 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, which has become oxidized to have a red or bright red color, as the meat 11 from outside the meat pack 10. The material of the packaging material 17 may be resin. It is preferable that the packaging material 17 has a high gas barrier property particularly against oxygen and carbon dioxide in the air 15. Having high gas barrier properties in this embodiment means that the oxygen permeability in 24 hours is 20 ml / m ² · atm or less.

  In FIG. 1, at least one of the non-ferrous oxygen absorber 13 and the iron oxygen absorber 14 may be embedded in the packaging material 17. For example, the packaging material 17 may be made of an oxygen absorbing film on which an oxygen scavenger is laminated. The positions of the nonferrous oxygen absorber 13 and the iron oxygen absorber 14 in the figure are examples.

<Manufacture of meat pack>

  The manufacturing process of the meat pack 10 will be described with reference to FIG. The sliced meat will be described as an example of the meat 11. First, mass meat is processed to prepare a slice of raw red meat as the meat 11. The surface of the slice is dark red. After processing, the non-ferrous oxygen scavenger 13 is put into the packaging material 17 together with the freshly cut meat 11.

  First, in FIG. 1, slices having a predetermined weight are arranged on a tray 16 as meat 11. At this time, the sliced meats may be overlapped and arranged. A layer of sliced meat may be further stacked on the layer of sliced meat. 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 raw lean meat 11, the drip sheet 18 absorbs the drip.

  In FIG. 1, the meat 11 together with the tray 16 is put in a packaging material 17. Tray 16 preferably has a sufficient depth to accommodate meat 11. The tray 16 having a depth can prevent contact between the packaging material 17 and the slice.

  In FIG. 1, a non-ferrous oxygen scavenger 13 and air 15 are further added to a packaging material 17. The order in which the non-ferrous oxygen absorber 13 and the tray 16 on which the meat 11 is placed is not limited. The non-ferrous oxygen absorber 13 may be placed below the tray 16. It is preferable that the non-ferrous oxygen absorber 13 and the meat 11 do not come into contact with each other.

  In FIG. 1, the volume of oxygen in the air 15 may be 0.1 times or more the volume of the meat 11, and may be 0.2, 0.3, 0.4, 0.5, 0.6, 0.7,. It may be 8, 0.9 or 1.0 times. The volume of oxygen in the air 15 may be greater. The volume of the meat 11 may be determined from the specific gravity of the meat 11 and the mass of the meat 11. The specific gravity of the meat 11 may be converted as 1. After the meat pack 10 is completed, the volume of the air 15 may be confirmed and calculated by subtracting the volume of the meat 11 from the volume of the meat pack 10. The volume of oxygen may be obtained by multiplying the volume of air 15 by the ratio of oxygen. The proportion of oxygen may be 0.21.

  In FIG. 1, the packaging material 17 is sealed while the air 15 contacts the meat 11 and the non-ferrous oxygen absorber 13. This may be performed by heat sealing. When the packaging material 17 includes a fastener, the sealing may be performed by the fastener. Thus, the meat pack 10 in which the meat 11 is pneumatically packaged can be manufactured. It is preferable to perform the above steps promptly before the color of the surface of the raw meat 11 changes.

  The meat 11 may be enclosed in a meat pack 10 in a frozen state, the meat 11 may be thawed during refrigeration, and the color tone of the surface of the meat 11 may be changed to red or bright red by oxygenation. Producing a meat pack from frozen sliced meat is included as one aspect of this embodiment.

  <Change in air composition in meat pack>

  In FIG. 1, after sealing the meat pack 10, the meat 11 can be preserved by refrigeration for 3 days or more. When transferring while refrigerated in a refrigerator or when transferring between refrigerators, the temperature fluctuation in the meat pack may increase depending on the outside air temperature and the performance of the refrigerator. Therefore, the temperature of the refrigerator may be set to -5C to 5C. In the present embodiment, the refrigerator includes a refrigerator capable of maintaining a temperature below freezing. It is preferable to keep the temperature of the meat pack at -2 ° C to 4 ° C by a refrigerator.

  In a preferred embodiment, when the meat pack 10 is refrigerated at 0 ° C. or higher, preferably at 0 ° C. to 4 ° C. for 3 days, the oxygen concentration in the air 15 decreases to a predetermined concentration or less. The predetermined concentration of oxygen may be 4.5%, 4%, 3.5%, 3%, or 2.5%. The predetermined concentration of oxygen is preferably 2.1%. The predetermined concentration of oxygen may be lower, may be 2.0%, may be 1.5%, or may be 1.0%. The predetermined concentration of oxygen may be lower, and may be any of 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, and 0.1%. May be.

  Further, the carbon dioxide concentration increases to a predetermined concentration or more. The predetermined concentration of carbon dioxide may be 5.5%, 6%, 6.5%, or 7%. The predetermined concentration of carbon dioxide is preferably 7.5%. The oxygen concentration and carbon dioxide concentration are represented by volume%. The same applies hereinafter.

  In FIG. 1, oxygen in the air 15 may remain up to two to three days after sealing. In a preferred embodiment, the oxygen concentration in the air is 0.005% or more when the meat pack is refrigerated at 0 ° C. or more for 2 days after sealing. The oxygen concentration in the air may be any of 0.1, 0.2, 0.3 and 0.4%. The oxygen concentration in the air may be 0.5% or more.

  In another preferred embodiment, when the meat pack is refrigerated at 0 ° C. or more for 10, 20, 30, 40, 48, 50, 60, 70 or 72 hours after sealing, the oxygen concentration in the air is 0.005%. That is all. The oxygen concentration in the air is 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1.0%. Good.

  It is preferable to gradually decrease the oxygen concentration in the air 15 and gradually increase the carbon dioxide concentration. Such a change in the gas concentration is useful for maintaining the state in which the meat 11 is oxidized to exhibit a red or bright red color in the meat pack for a long time. The remaining oxygen in the air 15 causes the surface of the meat 11 to be met. Therefore, the oxygen concentration must be reduced to less than 5% within three days. The rapid disappearance of oxygen in the air 15 may also promote the progress of methotification. Therefore, it is preferable that oxygen slightly remains on the second day as described above.

  In another preferred embodiment shown in FIG. 1, when the meat pack 10 is refrigerated at 0 ° C. or lower, preferably at −2 ° C. to 0 ° C. for 3 days, the oxygen concentration in the air 15 decreases to a predetermined concentration or lower. The predetermined concentration of oxygen may be 4.5%. The predetermined concentration of oxygen is preferably 4%. The predetermined concentration of oxygen may be lower, may be 3.5%, may be 3.0%, may be 2.5%, may be 2.0%, may be 1.5%, may be 1.0% May be. The predetermined concentration of oxygen may be lower and may be any of 0.9, 0.8, and 0.7%.

  Further, the carbon dioxide concentration rises to 9.2% or more. The predetermined concentration of carbon dioxide may be 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%. % May be used. The predetermined concentration of carbon dioxide is preferably 9.2%.

  In FIG. 1, oxygen in the air 15 may remain up to two to three days after sealing. In a preferred embodiment, when the meat pack is refrigerated at 0 ° C. or less for 3 days after sealing, the oxygen concentration in the air is 0.005% or more. The oxygen concentration in the air may be any of 0.1, 0.2, 0.3, 0.4 and 0.5%. The oxygen concentration in the air may be 0.6% or more.

  In another preferred embodiment, the oxygen concentration in the air is 0.005% when the meat pack is refrigerated below 0 ° C. for 10, 20, 30, 40, 48, 50, 60, 70 or 72 hours after sealing. That is all. The oxygen concentration in the air is 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1.0%. Good.

  Even in refrigeration at 0 ° C. or less, it is preferable to gradually decrease the oxygen concentration in the air 15 and gradually increase the carbon dioxide concentration. Such a change in the gas concentration is useful for maintaining the state in which the meat 11 is oxidized to exhibit a red or bright red color in the meat pack for a long time. The remaining oxygen in the air 15 causes the surface of the meat 11 to be met. Therefore, the oxygen concentration must be reduced to less than 5% within three days. The rapid disappearance of oxygen in the air 15 may also promote the progress of methotification. Therefore, it is more preferable that oxygen remains slightly even on the third day as described above.

  In FIG. 1, changes in the composition of the air 15 under refrigeration conditions depend on the types and amounts of the meat 11, the non-ferrous oxygen absorber 13, and the iron oxygen absorber 14, and the amount of the air 15. The temperature also affects the composition transition. A suitable configuration can be obtained by experimentally changing these conditions. It will be described in detail in the following examples for reference.

  <Manufacture of raw red meat that is oxidized to give red or bright red>

  In FIG. 1, by using the meat pack 10, raw red meat which is oxidized and exhibits red or bright red can be provided. The meat pack 10 is refrigerated for 5 to 20 days after sealing. As a result, the meat 11 takes a longer time to oxidize and exhibit red or bright red than it takes to oxidize in the open air and exhibit red or bright red.

  <Long-term storage of raw red meat that is oxidized to give red or bright red>

  By refrigeration of the meat pack 10, the state in which the raw red meat is oxidized to exhibit a red or bright red color can be maintained for more than 6 days and at least 20 days. The refrigeration period may be any of 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, and 19 days. This embodiment shows an example of the use of the meat pack. The case where the period of the refrigerated storage does not exceed 6 days is also included in the present embodiment. The refrigeration period of the meat pack may be any of 1, 2, 3, 4, 5, and 6 days.

<Use of stock>
Meat packs may be produced daily or every few days by the above method. Here, the meat pack 10 made on each day is stocked. As an example, those refrigerated for 5 to 20 days after sealing are stocked. Meat packs of more than a day's worth of meat packs may be selected and provided at one time (at a time) according to external demand. As a result, it is possible to provide raw red meat that is oxidized in an amount exceeding the amount corresponding to the production capacity of the meat pack for one day and that exhibits red or bright red. For example, by providing stocks on days 5, 6 and 7 together, three times the amount of raw red meat that can be oxidized to give a red or bright red color is provided, which is equivalent to the production capacity of a meat pack for one day. be able to. Raw red meat that is oxidized to give a red or bright red color may be provided in a meat pack. Those provided with the meat pack may store the meat pack for several days until fresh red meat is needed. This can be provided in accordance with fluctuations in demand for raw red meat which is oxidized to give red or bright red.

  The meat packs may be sold to customers at a retail store for home or business use. As a result, even in a retail store where the meat processing equipment and the packaging equipment are not sufficient, it is possible to moderately oxidize and display red or bright red meat so that the customers can see it. The meat pack may be opened in a food service such as a barbecue store or barbecue place. As a result, raw red meat which is appropriately oxygenated and exhibits red or bright red can be provided to the customer, and can be cooked by the customer. Further, in another eating and drinking service, it is also possible to provide a meat dish by having a customer visually recognize the raw red meat which is oxidized and presents red or bright red, and then cooks it.

<Experiment 1>

(Outline) The meat pack using the oxygen scavenger was left under refrigeration conditions of 0 ° C. or higher, and the change in the color tone of the surface of the slice sealed in the meat pack was examined.

(Raw material for sample)
Type: Australian striploin so-called sirloin Storage method: Chilled (stored in a semi-frozen state)
Preparation: 10 mm thick slices Meat weight: 250 g Equivalent to 5 to 7 slices

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

(Method) Beef lean meat from which muscle and fat were removed as much as possible was sliced in a semi-frozen state to a thickness of 10 mm, and arranged on a tray so that the meat weight became 250 g. Then, after adding oxygen scavengers in the combinations shown in Experiments 1M1, 1M2, 1U3, 1M4, and 1M5 shown in Tables 5 and 6 below and packing them with air, they were stored in a refrigerator at a set temperature of 4 ° C. The unit 1 of the amount of the oxygen absorber used is that about 310 ml (25 ° C, 1 atm) of all oxygen in the meat pack is absorbed, and the oxygen concentration in the air in the meat pack is 0.1% or less in 3 to 10 days. Is necessary and sufficient to become

  The unit of the amount of the oxygen absorber used may be set in consideration of the oxygen absorption capacity. However, as described above, the oxygen absorption capacity is measured at 25 ° C., and there is a possibility that oxygen cannot be completely absorbed in a predetermined number of days of deoxygenation at a low temperature. Therefore, the oxygen scavenger may continue to absorb oxygen even after a predetermined number of days of oxygen scavenging.

  As described above, since the definition of the oxygen absorption capacity (oxygen absorption amount) differs depending on the manufacturer and the type of the oxygen absorber, it is not possible to directly compare between different manufacturers. Therefore, in order to avoid misunderstanding by simple comparison of the amount of the oxygen absorber, Table 5 shows the results of experiments 1M1, 2, 4 and 5 using Ageless manufactured by Mitsubishi Gas Chemical (M, Mitsubishi), and Table 6 Shows the results (U, Ueno) of Experiment 1U3 using an oxyter manufactured by Ueno Food Techno, respectively. In Experiment 1B6 shown in Tables 5 and 6, no oxygen absorber was used (B, Blank).

  In this experiment, the meat also consumes oxygen, so not all oxygen is absorbed by the oxygen scavenger. As described above, it is not appropriate to compare between experiments only from the oxygen absorption capacity. Therefore, as a unified measure, the characteristics of the meat pack are quantitatively captured based on changes in the gas concentration of the air of the meat pack.

  The change over time in the color tone of the surface of the slices up to the 10th day was observed. Further, at least three meat packs were prepared as samples for each experiment, and at least one sample was selected every predetermined day, and a hole was made in the sample to measure a change in gas concentration of air in the meat pack. After refrigerated until the last day, the gas concentration was measured, and it was verified whether color development was maintained after opening. After the refrigeration period of 10 days, the bottle was stored in a refrigerator at 4 ° C. for 1 day in an opened state, and the change in color was verified.

(Measurement) Oxygen concentration and carbon dioxide concentration were measured as gas concentrations. The measurement was performed using a gas analyzer OXYBABY MO ₂ O ₂ / CO ₂ manufactured by WITT. 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%. If the gas concentration is 10% or less has an error of 0.1% _{O 2.} The unit of “% O ₂ ” indicates that the oxygen concentration is used as a scale, not a measured value. As an 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. As an 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 at 20 ° C. (full scale, FS).

  The color tone of the surface of the slice was determined by visually observing the actual slice, visually taking a photograph of the surface of the slice, and visually observing the photograph. The color value of the color of the slice surface was determined using a color meter color meter ZE6000 (Nippon Denshoku Industries Co., Ltd.).

(Oxygen absorber) In Table 5, a non-ferrous oxygen absorber AGELESS GT manufactured by Mitsubishi Gas Chemical was used as the oxygen absorber. Non-ferrous oxygen scavengers include those that generate carbon dioxide simultaneously with oxygen absorption and those that only absorb oxygen. Ageless GT generates carbon dioxide simultaneously with oxygen absorption. The generated carbon dioxide also helps prevent shrinkage of the meat pack.

  In Table 5, an iron-based oxygen scavenger, Ageless ZP manufactured by Mitsubishi Gas Chemical was further used as the oxygen scavenger. Iron-based oxygen absorbers are classified into a water-dependent type and a self-reactive type. The moisture-dependent type absorbs oxygen only when exposed to high humidity air. The self-reactive type starts absorbing oxygen as soon as it comes into contact with air. Ageless ZP is self-reactive. Self-reactive oxygen scavengers include those that simultaneously absorb oxygen and carbon dioxide and those that only absorb oxygen. Ageless ZP only absorbs oxygen.

  In Table 6, a non-ferrous oxygen scavenger Oxytor YH manufactured by Ueno Food Techno was used as the oxygen scavenger. Non-ferrous oxygen scavengers include those that generate carbon dioxide simultaneously with oxygen absorption and those that only absorb oxygen. The oxytor YH generates carbon dioxide simultaneously with oxygen absorption. The generated carbon dioxide also helps prevent shrinkage of the meat pack.

(Oxygen content) The oxygen content of the air in the meat pack before oxygen absorption was measured. First, sink the whole meat pack into an aquarium filled with water. The volume of the meat pack is determined by measuring the volume of water overflowing from the aquarium. The amount of oxygen is calculated by the following equation. Note that this method is an example, and the oxygen amount can be obtained by another method.

(Formula) Oxygen content (ml) = [volume of meat pack (ml)-weight of meat (g) / density of meat] x 0.21

(Example of calculation) Oxygen amount (ml) [1730.5-250 / 1] × 0.21 = 310.905

  In calculating the oxygen content, 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 performed by uniformly considering the oxygen amount in each experiment to be equivalent to the oxygen amount obtained 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 could be almost completely absorbed by a deoxidizer having an oxygen absorption capacity of 300.

(Result 1 Gas Concentration) After the meat pack was manufactured, the meat pack was refrigerated and the gas concentration (vol%) on the third day was measured. Further, the gas concentrations on the 6th and 10th days were also measured. It was confirmed that no gas leaks occurred each day. If a gas leak occurs, the gas concentration matches that of the atmosphere. The number in "D + 3" in the table represents the number of days after the meat pack was manufactured and then the meat pack was refrigerated. D + 3 indicates that 24 (hours) × 3 (days) have elapsed. The same applies to D + 6 and D + 10. The same is true in other experiments.

(Result 2 Visual observation of color tone) On each day, the surface of the slice of raw red meat was observed through the pack. Tables 5 and 6 show the color tones found by observation.

  FIG. 2 is a photograph of an opened raw red meat slice. On the 10th day after refrigerated storage, the color tone of the surface of the slice was observed after opening as described above. In addition, in order to confirm whether or not the color tone was maintained even after opening the meat pack, the meat pack was left open in a refrigerator at 4 ° C. for 1 day in an opened state, and the color tone of the surface of the slice was observed. The color tone of the surface of the slice was evaluated in five stages of dark red, red, bright red, reddish brown, and brown. Unlike when the meat was prepared, the color did not immediately change upon opening.

  As shown in Tables 5 and 6, in Experiments 1M1, 1M2 and 1U3, the color of the surface of the slice in the meat pack turned bright red within the 10-day refrigeration period. In Experiments 1M1 and 1M2, the color was red on the third and sixth days, and further turned to bright red on the tenth day. 1U3 exhibited dark red on the third day, turned red on the sixth day, and turned bright red on the tenth day. In each of the experiments, the fresh red meat was oxidized and maintained a red color after the sixth day. In these experiments, the meat also bloomed by day 10. Also, after opening the meat pack in these experiments, the surface of the slices did not immediately turn brown. The surface of the slice was bright red for some time.

  In Experiment 1M4, the color was red on the third day, turned brown on the sixth day, and was brown on the tenth day. In Experiment 1M5, the color was red on the third and sixth days, but turned brown on the tenth day. In these experiments, the meat turned brown by the 10th day. Also, after opening the meat pack in these experiments, the surface of the slice did not turn red or bright red. The surface of the slice was still brown.

(Result 3 Color Value) On the 10th day of storage, the meat pack was opened, and a 15 mm × 15 mm square piece of meat was cut from the slice. Color values were measured at three locations on the meat piece using a colorimeter as described above. At the time of measurement, the meat pieces may be immediately frozen, and the analysis using a colorimeter may be performed within one week after freezing. It is believed that during this period, no fading occurs during freezing. Tables 5 and 6 show the average of the measured values at three locations. Separately, a piece of meat was obtained from beef lean immediately after slicing, and the color value was measured in the same manner, and this was defined as a standard (Std).

  The cross section of the fresh red meat immediately after slicing is red to bright red. Although there was a difference between the experiments, immediately after slicing, a beautiful red color developed in about 30 minutes. Thereafter, when refrigerated in the meat pack, the color of the meat may return to a dark color once. However, if the refrigeration continues, the fresh red meat will develop color again.

FIG. 3 is a schematic diagram of the L ^* a ^* b ^* color system. The L ^* axis is a lightness axis representing brightness. Black is near 0 and white is near 100. You. a ^* axis represents green to red. Minus is green, plus is red. b ^* axis represents blue to yellow. Minus is blue, plus is yellow. a ^* axis, the higher the saturation value is large b ^* axes both. In the present embodiment, the color values indicate the color values of the L ^* a ^* b ^* color system.

As shown in Tables 5 and 6, a ^* was extended in the color values of Experiments 1M1, 1M2 and 1U3 as compared with the color values of Std. This result confirms that the surface tone of the slices of experiments 1M1, 1M2 and 1U3 was bright red. In the color values of Experiments 1M4, 1M5 and 1B6, a ^* was regressed. This result confirms that the surface tone of the slices of experiments 1M4, 1M5 and 1B6 was brown.

It when the raw red meat exhibits a red or bright red and oxylating is sometimes b ^* is not retracted, sometimes b ^* is retracted. In browning, b ^* recedes. In experiment 1U3, b ^* is retreated as compared with the standard Std, which is considered to be due to variation between samples. In Experiments 1M4 and 1M5, b ^* remarkably decreased compared to the standard Std, but these values exceeded the range of variation between samples and were evaluated to indicate browning.

(Summary) In Experiments 1M1, 1M2 and 1U3, the oxygen absorber was adjusted so that the oxygen concentration was 2.1% or less and the carbon dioxide concentration was 7.5% or more on the third day. In these experiments, the color of the slice surface was bright red after standing for 10 days. In these experiments, the slice surface did not turn brown immediately after opening. The slice surface did not turn brown even after one day at 4 ° C. On the other hand, in Experiment 1B6 in which no oxygen scavenger was used, the slice surface turned brown during the 10-day refrigeration period. In Experiment 1M4 in which the oxygen concentration did not decrease and in Experiment 1M5 in which the carbon dioxide concentration did not increase, the surface of the slice turned brown during the 10-day refrigeration period.

  According to the above results, under refrigeration conditions of 0 ° C. or more, the oxygen concentration on day 3 is less than 5%, preferably 2.1% or less, and the carbon dioxide concentration is 5% or more, preferably 7.5% or more. Was found to be preferable. It was found that by using the oxygen scavenger in the meat pack at a suitable amount, the gas concentration of the air in the meat pack changed, and the surface of the slice of fresh red meat turned bright red.

  When the nonferrous oxygen absorber and the iron oxygen absorber are used in combination, the oxygen absorption capacity of the nonferrous oxygen absorber and the oxygen absorption capacity of the iron oxygen absorber are made equal as in Experiment 1M1. Good. The amount of the non-ferrous oxygen scavenger per meat pack is assumed to be such that, as in Experiment 1M2, only the meat and the non-ferrous oxygen scavenger are sealed in a meat pack and refrigerated at 0 ° C. or higher for 10 days. It is preferable that the amount is not less than the amount necessary to reduce the amount to less than 0.1%. The amount of iron-based oxygen scavenger per meat pack is assumed to be as follows. Assuming that only meat and iron-based oxygen scavenger are sealed in a meat pack and refrigerated at 0 ° C or higher for 6 days as in Experiment 1M4, the oxygen concentration in the air is The amount may be equal to or less than the amount required to decrease to less than 0.1%.

<Experiment 2>

(Summary) The meat pack using the oxygen scavenger was left under refrigeration conditions of 0 ° C. or less, and the change in the color tone of the surface of the slice sealed in the meat pack was examined.

  The reason for setting the refrigeration condition at 0 ° C. or lower in Experiment 2 unlike Experiment 1 is as follows. That is, even in the same refrigeration temperature range, water on the meat surface freezes in the temperature range of -2 ° C to 0 ° C. On the other hand, in the temperature range of 0 ° C. to 4 ° C., water on the meat surface does not freeze. The inventors have thought that whether or not the water freezes may have an effect on whether or not the slice surface browns. The inside of the meat does not freeze in the temperature range of -2 ° C to 0 ° C due to the freezing point drop.

  In Experiment 2, unlike Experiment 1, the reason for setting the refrigeration conditions at 0 ° C or lower is that water is also contained in the oxygen scavenger. This is because it is expected that the oxygen concentration and the carbon dioxide concentration may change.

(Raw material for sample) Same as Experiment 1.

(Packaging form) Same as Experiment 1.

(Method) The slices were arranged on a tray as in Experiment 1. Then, after adding oxygen scavengers in the combinations shown in Experiments 2M1, 2M2, 2M3, 2U4, 2M5 and 2U6 shown in Tables 7 and 8 below, and packaging them with air, the resulting meat packs were prepared. Stored in refrigerator. Due to the nature of the refrigerator, the actual internal temperature is considered to vary between about -2 ° C and 0 ° C. The unit 1 of the amount of the oxygen absorber used is as described in Experiment 1.

  Table 7 shows the results of experiments 2M1, 2M2, 2M3 and 2M5 using Ageless manufactured by Mitsubishi Gas Chemical, and Table 8 shows the results of experiments 2U4 and 2U6 using an oxyter manufactured by Ueno Food Techno, respectively. . Other conditions and methods are the same as in Experiment 1.

(Measurement) Same as Experiment 1.

(Deoxidizer) In each experiment shown in Table 7, non-ferrous oxygen absorber AGELESS GT manufactured by Mitsubishi Gas Chemical and iron-based oxygen absorber AGELESS ZP were used as oxygen absorbers. These properties are as described in Experiment 1. In Table 8, a non-ferrous oxygen scavenger Oxytor YH manufactured by Ueno Food Techno was used as the oxygen scavenger. The nature of this is as described in Experiment 1.

  In Table 8, an iron-based oxygen absorber oxyter FL-PW manufactured by Ueno Food Techno was further used as the oxygen absorber. Iron-based oxygen absorbers are classified into a water-dependent type and a self-reactive type. The moisture-dependent type absorbs oxygen only when exposed to high humidity air. The self-reactive type starts absorbing oxygen as soon as it comes into contact with air. Oxitor FL-PW is a self-reacting type. Self-reactive oxygen scavengers include those that simultaneously absorb oxygen and carbon dioxide and those that only absorb oxygen. Oxitor FL-PW only absorbs oxygen.

(Oxygen content) Same as in Experiment 1.

(Result 1 Gas Concentration) The measurement date of the gas concentration is the same as in Experiment 1.

(Result 2 Visual observation of color tone) On each day, the surface of the slice of raw red meat was observed through the pack. Tables 7 and 8 show the color tones found by observation.

  FIG. 4 is a photograph of the opened raw red meat slice. The color tone of the surface of the slice 10 days after refrigeration was observed as described above. In addition, in order to confirm whether or not the color tone was maintained even after opening the meat pack, the meat pack was left open in a refrigerator at 4 ° C. for 1 day in an opened state, and the color tone of the surface of the slice was observed. The color tone of the surface of the slice was evaluated in five stages of dark red, red, bright red, reddish brown, and brown.

  As shown in Tables 7 and 8, the surface color of the slices in the meat packs of Experiments 2M1, 2M2 and 2M3 turned bright red within a 10 day refrigeration period. In Experiment 2M1, the color was red on the third day, changed to bright red on the sixth day, and further bright red on the tenth day. Experiments 2M2 and 2M3 were red on days 3, 6, and 10. In all experiments, the fresh red meat was oxidized and maintained in a state of exhibiting red or bright red after the third day. Also, after opening the meat pack in these experiments, the surface of the slices did not immediately turn brown. The surface of the slice was red or bright red for some time.

  As shown in Tables 7 and 8, in Experiment 2U4, the color changed to brown on the third day, and brown on the sixth and tenth days. In Experiments 2M5 and 2U6, the color was red on the third day, but turned red-brown on the sixth day and brown on the tenth day. In these experiments, the meat turned brown by the 10th day. In addition, the surface of the slice did not turn red or bright red even after opening the meat pack in these experiments. The surface of the slice was still brown.

(Result 3 Color Value) The color value measurement technique is the same as in Experiment 1. Compared with the color value exhibited by Std, a ^* was extended in the color values exhibited by Experiments 2M1, 2M2 and 2M3. This result confirms that the surface tone of the slices of Experiments 2M1, 2M2 and 2M3 was bright red. In the color values exhibited by Experiments 2U4, 2M5 and 2U6, a ^* was reduced. This result confirms that the surface color of the slices of experiments 2U4, 2M5 and 2U6 was brown.

(Summary) In Experiments 2M1, 2M2 and 2M3, the oxygen absorber was adjusted so that the oxygen concentration was 4.0% or less and the carbon dioxide concentration was 9.2% or more on the third day. In these experiments, the color of the slice surface was red or bright red after standing for 10 days. In these experiments, the slice surface did not turn brown immediately after opening. The slice surface did not turn brown even after one day at 4 ° C.

  On the other hand, in Experiment 2U4 in which oxygen was removed in 3 days and carbon dioxide was 1% or less, the surface of the slice turned brown during the 10-day refrigeration period. Also, in Experiment 2M5 in which the carbon dioxide concentration did not increase, and in Experiment 1U6 in which the carbon dioxide concentration increased but the oxygen concentration did not decrease sufficiently, the surface of the slice turned brown during the 10-day refrigeration period.

  As described above, the inventors have considered that whether or not water freezes under refrigeration conditions of 0 ° C. or less may have an effect on whether or not the slice surface becomes brown. This was evaluated as follows. That is, under the refrigeration condition of 0 ° C. or less, the surface of the meat is partially frozen as compared with the refrigeration condition of 0 ° C. or more. This freezing is considered to be one of the causes of the slow change of the color tone of the surface of the meat and the time required for it to exhibit a beautiful bright red color. The meat then developed color and turned into a favorable color. It was also considered that refrigeration conditions of 0 ° C. or less might affect the oxygen scavenger. However, the results of this experiment show that oxygen absorption by the oxygen scavenger was sufficiently performed as in the case of refrigeration at 0 ° C. or higher. In Experiments 2M1, 2M2, and 2M3, even in refrigerated conditions of 0 ° C. or less, within 3 days after sealing, the air in the meat pack had an oxygen concentration of less than 5% and a carbon dioxide concentration of 5% or more.

  According to the above results, under refrigeration conditions of 0 ° C. or less, the oxygen concentration on day 3 is less than 5%, preferably 4% or less, and the carbon dioxide concentration is 5% or more, preferably 9.2% or more. I found it favorable. It was found that by using the oxygen scavenger in the meat pack at a suitable amount, the gas concentration of the air in the meat pack changed, and the surface of the slice of fresh red meat turned bright red.

  The inventors further considered the relationship between oxygen concentration and carbon dioxide concentration and color development as follows.

  As is conventionally known, myoglobin oxidizes and develops color in an environment with sufficient oxygen. However, the oxygenated myoglobin subsequently dissociates oxygen and becomes methionated. As a result, the raw red meat turns brown. When meat is prepared by slicing or cutting the partial meat, myoglobin on the surface of the meat immediately begins to develop a red or bright red color. Myoglobin may then be met when oxygenated red meat is exposed to oxygen.

  Here, the inventors have considered that it is necessary to reduce oxygen in order to prevent myoglobin from being met. The experimental results suggest that it is necessary to gradually reduce the oxygen concentration using an oxygen scavenger in order to promote the red or bright red color while suppressing the brown coloration.

  When the experimental results are examined in detail, it can be seen that, for example, as in Experiment 2U4, under deficient oxygen and in the air completely controlled by nitrogen, the formation of methoxide proceeds in reverse. On the other hand, in the experiment 2M1, the substitution of oxygen with carbon dioxide seems to show the same effect of carbon dioxide as oxygen. At least under the condition of a large amount of carbon dioxide even when oxygen is deficient, it was effective to maintain the red or bright red coloring condition for a long time.

  From the above, the color tone of the surface of the fresh red meat on the 10th day after refrigeration of the meat pack by gradually decreasing the oxygen concentration to less than 5% and instead increasing the carbon dioxide concentration to 5% or more within 3 days. Can be changed from red to bright red.

  When the nonferrous oxygen absorber and the iron oxygen absorber are used in combination, the oxygen absorption capacity of the nonferrous oxygen absorber and the oxygen absorption capacity of the iron oxygen absorber are made equal as in Experiment 2M2. Good. The amount of the non-ferrous oxygen scavenger per meat pack can be determined as follows. Assuming that only the meat and the non-ferrous oxygen scavenger are sealed in a meat pack and refrigerated at 0 ° C or less for 10 days as in Experiment 2M3, the oxygen concentration in the air is reduced to 0 It is preferable that the amount is not less than the amount necessary to reduce the amount to less than 0.1%. The amount of iron-based oxygen scavenger per meat pack is as follows: Assuming that only meat and iron-based oxygen scavenger are sealed in a meat pack and refrigerated at 0 ° C or less for 10 days as in Experiment 2M5, the oxygen concentration in the air is reduced. The amount may be equal to or less than the amount required to decrease to less than 0.1%.

<Experiment 3>

(Summary) The performance of the meat pack was verified by extending the refrigeration period from 10 days in Experiments 1 and 2 to 20 days.

(Raw material for sample) Same as Experiment 1.

(Packaging form) Same as Experiment 1.

(Method) The slices were arranged on a tray as in Experiment 1. Then, after adding oxygen scavengers in the combinations shown in Experiments 3M2 and 3M4 shown in Table 9 below and packing them with air, they were stored in a refrigerator at a set temperature of -1.5 ° C or 4 ° C. In Experiments 3B1 and 3B3 shown in Table 9, no oxygen scavenger was used.

  The change over time in the color tone of the surface of the slices up to the 20th day was observed. After the refrigeration period of 20 days, it was stored in a refrigerator at 4 ° C. for one day in an opened state, and the change in color was verified. Other conditions and methods are the same as in Experiment 1.

(Measurement) Same as Experiment 1.

(Deoxidizer) (Deoxidizer) In Experiments 3M2 and 3M4 shown in Table 9, non-ferrous oxygen absorber AGELESS GT and iron-based oxygen absorber AGELESS ZP manufactured by Mitsubishi Gas Chemical were used as oxygen absorbers. These properties are as described in Experiment 1.

(Oxygen content) Same as in Experiment 1.

(Result 1 Gas Concentration) After the meat pack was manufactured, the meat pack was refrigerated and the gas concentration on the second day was measured. Further, the gas concentrations on the 6th and 20th days were also measured. It was confirmed that no gas leaks occurred each day. If a gas leak occurs, the gas concentration matches that of the atmosphere.

(Result 2 Visual observation of color tone) On each day, the surface of the slice of raw red meat was observed through the pack. Table 9 shows the color tones found by observation.

  FIG. 5 is a photograph of the opened raw red meat slice. The color tone of the slice surface 20 days after refrigeration was observed as described above. In addition, in order to confirm whether or not the color tone was maintained even after the meat pack was opened, all the experiments were left in a refrigerator at 4 ° C. with the meat pack opened for one day, and the color tone of the surface of the slice was observed. . The color tone of the surface of the slice was evaluated in five stages of dark red, red, bright red, reddish brown, and brown.

  As shown in Table 9, in Experiments 3M2 and 3M4, the surface tone of the slices in the meat pack turned bright red within the 10-day refrigeration period. In Experiments 3M2 and 3M4, the color was red on the first day, the second day, and the sixth day, changed to bright red on the tenth day, and further brightened on the twentieth day. In all the experiments, the fresh red meat was oxidized and maintained a state of red or bright red from the first day. Also, after opening the meat pack in these experiments, the surface of the slices did not immediately turn brown. The surface of the slice was bright red for some time.

  As shown in Table 9, in Experiment 3B1, the color was red from the first day to the second day, changed to a reddish brown showing a part of brown on the sixth day, changed to reddish brown on the 10th day, and changed to reddish brown on the 20th day. Was presenting. In Experiment 3B3, the color was red from the first day to the second day, turned brown on the sixth day, and was brown on the 10th and 20th days. Also, in these experiments, the meat turned red-brown or brown by day 6. In addition, the surface of the slice did not turn red or bright red even after opening the meat pack in these experiments. The surface of the slice was brown.

(Result 3 Color Value) On the 20th day of storage, the meat pack was opened, and a 15 mm × 15 mm square piece of meat was cut from the slice. The other color value measurement procedures are the same as those in Experiment 1.

As shown in Table 9, L ^* and a ^* were elongated in the color values of Experiments 3M2 and 3M4 as compared with the color values of Std. This result confirms that the surface tone of the slices of experiments 3M2 and 3M4 was bright red. In the color values exhibited by Experiments 3B1 and 3B3, L ^* was elongated but a ^* was receded. This result confirms that the surface tone of the slices of Experiments 3B1 and 3B3 was brown.

(Summary) In Experiment 3M2, the oxygen concentration was 2.1% or less and the carbon dioxide concentration was 8.2% or more on the second day under refrigeration conditions of 0 ° C. or less. In Experiment 3M4, the oxygen concentration was 0.5% or less and the carbon dioxide concentration was 8.2% or more on the second day under the refrigeration condition of 0 ° C. or more. In these experiments, the color of the slice surface was bright red after standing for 20 days. In these experiments, the slice surface did not turn brown immediately after opening. The slice surface did not turn brown even after one day at 4 ° C. On the other hand, in Experiments 3B1 and 3B3 in which no oxygen scavenger was used, the slice surface turned brown during the refrigeration period of 20 days.

<Experiment 4>

(Outline) A meat pack was prepared from raw red meat obtained by thawing frozen meat, and the performance of the meat pack was evaluated.

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

(Packing form) A barrier bag equivalent to that in Experiment 1 was used as a packaging material.

(Method) The slices were arranged on a tray as in Experiment 1. Then, after adding oxygen scavengers in the combinations shown in Experiments 0M1 to 0M8 shown in Table 10 below and packing them with air, they were stored in a refrigerator at a set temperature of -1 ° C for 12 to 20 days. The unit 1 of the amount of the oxygen absorber used is a necessary and sufficient amount to absorb about 295.3 ml (25 ° C., 1 atm) of all oxygen in the meat pack. The value of this oxygen content (oxygen amount) was obtained by preparing a reference and measuring it in the same manner as in Experiment 1. This value of oxygen content was considered applicable to all experiments. In Experiment 0B9 shown in Table 10, no oxygen scavenger was used. Other experimental procedures are the same as in Experiment 1.

(Oxygen absorber) In each experiment shown in Table 10, non-ferrous oxygen absorber AGELESS GT and iron oxygen absorber AGELESS ZP manufactured by Mitsubishi Gas Chemical were used as oxygen absorbers. These properties are as described in Experiment 1. The amount of the oxygen absorber used is in accordance with the above table and Experiment 1.

(Results Visual observation of color tone) The color tone of the surface of the slice on days 1, 5, 6, 7, 8, 12, and 20 after refrigerated storage was observed as described above. The experimental procedure is the same as in Experiment 1.

  As shown in Tables 5 and 6, in the experiments 0M1, 0M2, 0M3, 0M4, 0M5, and 0M7 using the non-ferrous oxygen scavenger, the slice surface bloomed from day 2 to day 5 to show a red to bright red color. did. Blooming was maintained from day 5 until day 20. After opening these meat packs, the surface of the slices did not immediately turn brown. The surface of the slice was bright red for some time. On the other hand, in Experiments 0M6 and 0M8 in which only the iron-based oxygen scavenger was used, the color of the surface became brown by the fifth day. In Experiment 0B9 in which no oxygen scavenger was used, the color of the surface became reddish brown by the seventh day. From the above, it was shown that even the thawed meat can be bloomed more slowly using the meat pack of the present embodiment than in the open air.

<Experiment 5>

(Summary) Changes in gas concentration for each combination of oxygen scavengers were measured on the first to third days.

  6 to 9 show tables and graphs showing changes in gas concentration. A pack was prepared by putting the same tray as described above and the oxygen absorber of the combination shown in the table of FIG. 6 in the same barrier bag and sealing them. No meat was used. The same applies to FIGS. 6 and 7, the pack was stored in a refrigerator having a refrigerator temperature of -1.5 ° C. 8 and 9, the pack was stored in a refrigerator having a refrigerator temperature of 4 ° C.

  Among the symbols of the non-ferrous and iron-based oxygen scavengers, GT represents Ageless GT, ZP represents Ageless ZP, YH represents oxyter YH, and FL-PW represents oxyter FL-PW. In each pack example including pack examples 5U5 and 5U6, the oxyter FL-PW was not used. In some pack examples, the total amount of oxygen absorption is increased by combining the same type of oxygen absorber. The numerical value for each type of oxygen absorber represents the oxygen absorption calculated based on the nominal oxygen absorption.

  In the experiments shown in FIGS. 6 to 9, the oxygen concentration and carbon dioxide concentration in the pack were measured using a gas analyzer every 10 hours from the time of sealing. In the experiment in which the oxygen concentration became 0.1% or less, it was estimated that the deoxidation was completed, and thereafter, the gas concentration did not change. Therefore, the gas concentration was not measured in the earlier time zone.

  The oxygen content (oxygen amount) in the air in the pack at the time of sealing was calculated based on the above method. A pack containing no meat was prepared as a reference. The oxygen amount calculated by measuring this was 248.2 ml.

  The combination of oxygen scavengers used in Pack Example 5M1 shown in FIGS. 6-9 is the same as that used in Experiment 0M7. The combination of oxygen scavengers used in Pack Example 5M2 is the same as that used in Experiment 0M3. The combination of oxygen scavengers used in Pack Example 5M3 is the same as that used in Experiment 0M8. The combination of oxygen scavengers used in Pack Example 5M4 is the same as that used in Experiment 0M5.

  The combination of oxygen scavengers used in Pack Example 5U5 shown in FIGS. 6-9 is the same as that used in Experiment 1U3. The combination of oxygen scavenger used in Pack Example 5U6 is the same as that used in Experiment 2U6.

  As shown in FIG. 6, in Pack Example 5U6, even after 72 hours at 0 ° C. or less, the oxygen concentration did not become 5% or less. As shown in FIG. 8, in Pack Example 5U6, the oxygen concentration became 5% or less after 50 hours at 0 ° C. or higher.

  As described above, the transition of the composition of the air in the meat pack under refrigeration conditions depends on various conditions. Experiment 5 shows that a suitable gas composition can be freely obtained by appropriately selecting conditions such as the refrigeration temperature and the type of oxygen scavenger.

<Reference Example 1>

  In Patent Document 1, the raw meat is stored in a container in which the permeation of oxygen is restricted, oxygen is removed from the container, and at least one of metmyoglobin and oxymyoglobin in the raw meat is reduced to myoglobin. Save (paragraph [0005]). When the refrigerated fresh meat is opened, it immediately develops a bright red color in the air (paragraph [0024]).

  On the other hand, in the above experiment, the surface of the slice of the fresh red meat in the meat pack is oxidized and remains red for a long time. In some experiments, the surface of the slice, which was initially red, turned bright red over time, rather than blooming in open air. Therefore, the above embodiment shows a configuration different from that of the reference example, and its operation and effect.

<Reference Example 2>

  Patent Literature 2 indicates that when meat is stored for about two days, the oxygen gas concentration should be kept at 5 to 15% and the carbon dioxide gas concentration should be kept at 4 to 15%. On the other hand, in the above experiment, in the experiment in which the red or bright red meat was retained for more than 6 days, the oxygen concentration was kept at less than 5% and the carbon dioxide concentration was kept at 5% or more. Therefore, the above embodiment shows a configuration different from that of the reference example, and its operation and effect.

<Reference Example 3>

  In Non-Patent Document 3, in order to maintain the color of meat, a gas pack is used to keep the oxygen concentration and the carbon dioxide concentration in the package at a constant ratio.

  On the other hand, the air taken into the meat pack in the above experiment is not different from the atmospheric composition. The gas composition of the sealed air changes over time with the oxygen scavenger. When the meat pack is refrigerated for 3 days after sealing, the oxygen concentration in the air decreases to less than 5% and the carbon dioxide concentration increases to 5% or more. Therefore, the above embodiment shows a configuration different from that of the reference example, and its operation and effect.

<Reference example 4>

  Patent Document 3 discloses that the surface of a roast beef slice is oxygenated by exposing it to air and then sealed together with a non-ferrous oxygen absorber (paragraph [0048]). When the total myoglobin content of the roast beef after storage is 100%, oxymyoglobin is 12% or more, metmyoglobin is less than 50%, and reduced myoglobin is 34% or more. When the sum of the ratio of the iron-based oxygen absorber and the ratio of the non-ferrous oxygen absorber is 100, the ratio of the iron-based oxygen absorber does not exceed 37.5. Under this condition, the bright red color of the roast beef is maintained (paragraph [0058]).

  In contrast, in the above experiment, unheated raw red meat was used instead of roast beef. Therefore, the above embodiment shows a configuration different from that of the reference example, and its operation and effect. In the experiments 1M1, 2M2, 3M2, 3M4, 0M4, and 0M5, the ratio of the iron-based oxygen absorber exceeded 37.5%. Therefore, the embodiment shown in the experiment shows a configuration different from that of the reference example, and its operation and effect.

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

Claims (15)

The freshly prepared raw red meat, a non-ferrous oxygen scavenger that absorbs oxygen and generates carbon dioxide, including an organic reducing agent and a carbonate, and air in contact with these surfaces are mixed for 24 hours. A step of manufacturing a meat pack by sealing in a packaging material having an oxygen permeability of 20 ml / m ² · atm or less ;
Storing the meat pack in a refrigerated environment, and refrigerated storing the meat in the meat pack,
After sealing the meat pack, at the time it was refrigerated at 2 days -2～4 ° C., with an oxygen concentration of 0.1% or more of the air, refrigerated at 3 days -2～4 ° C. at the time it is, the oxygen concentration of less than 5% in the air, the carbon dioxide concentration of 5% or more,
How to store meat. Wherein after sealing meat pack, at the time it was refrigerated for 3 days 0 ℃ least 4 ° C. or less, the said oxygen concentration of 2.1% or less in air, the carbon dioxide concentration of 7.5% or more And
A method for preserving meat according to claim 1. In the step of producing the meat pack, further iron-based oxygen absorber is sealed in the meat pack,
And wherein at the time it was refrigerated at 2 days 0 ℃ least 4 ° C. or less after sealing meat pack, the oxygen concentration of 0.1% or more of the air,
The method for preserving meat according to claim 2. The amount of the non-ferrous oxygen scavenger per the meat pack is determined by assuming that only the meat and the non-ferrous oxygen scavenger are sealed in the meat pack and refrigerated at 0 ° C. or higher for 10 days. Is less than the amount required to decrease to less than 0.1%,
When the total of the oxygen absorption capacity of the iron-based oxygen absorber and the oxygen absorption capacity of the non-ferrous oxygen absorber per meat pack is 100, the oxygen absorption capacity of the iron-based oxygen absorber is 37.5. Exceed, not exceed 50,
The method for preserving meat according to claim 3. Wherein at the time it was refrigerated for 3 days 0 ℃ less after sealing meat packs, with a 4% or less the oxygen concentration in the air, and the carbon dioxide concentration 9.2% or more,
A method for preserving meat according to claim 1. In the step of producing the meat pack, further iron-based oxygen absorber is sealed in the meat pack,
And wherein at the time it was refrigerated for 3 days 0 ℃ less after sealing meat pack, the oxygen concentration of 0.1% or more of the air,
A method for preserving meat according to claim 5. The oxygen absorption capacity of the non-ferrous oxygen absorber per the meat pack is determined by assuming that only the meat and the non-ferrous oxygen absorber are sealed in the meat pack and refrigerated at 0 ° C. or less for 10 days. More than the value required to reduce the concentration to less than 0.1%,
When the total of the oxygen absorption capacity of the iron-based oxygen absorber and the oxygen absorption capacity of the non-ferrous oxygen absorber per meat pack is 100, the oxygen absorption capacity of the iron-based oxygen absorber is 37.5. Exceed, not exceed 50,
A method for preserving meat according to claim 6. The meat is an unfrozen one or a frozen one that has been thawed.
A method for preserving meat according to claim 1. The seminal meat pack by refrigeration 5-20 days after sealing, began to exhibit a red or bright red and oxylating over from the time becomes to exhibit a red or bright red and oxylating in ambient air 2. The method for preserving meat according to claim 1, wherein raw red meat is produced. In the step of producing the meat pack,
Put the non-ferrous oxygen absorber in the packaging together with freshly prepared fresh meat,
Sealing the packaging material in a state where air contacts the meat and the non-ferrous oxygen absorber,
A method for preserving meat according to claim 1. In the step of refrigerated storage, the meat pack is refrigerated for 5 to 20 days after sealing to oxidize the raw red meat over a longer period of time than it takes to oxidize in the open air to exhibit a red or bright red color. to exhibit a red or bright red Te,
The method for storing meat according to claim 10. Sealing the meat in the meat pack while the meat is frozen,
Thawing the meat in the meat pack while keeping the meat pack refrigerated,
The thawed raw red meat is oxidized in the meat pack to give a red or bright red color,
A method for preserving meat according to claim 11 . To produce the fine meat pack to every day or every few days,
Stock the meat pack made each day,
According to demand, more than one day's worth of meat packs can be provided at a time from the stock refrigerated for 5-20 days after sealing, and the amount corresponding to the production capacity of one day's meat packs can be obtained. Providing raw red meat that is oxidized in excess of red or bright red color,
A method for preserving meat according to claim 1. Wherein at the time it was refrigerated for 3 days -2 ° C. or higher 0 ℃ less after sealing meat pack, the oxygen concentration of 0.6% or more than 4.0% of the air,
The six days after sealing meat pack when it is refrigerated at -2 ° C. or higher 0 ℃ less, and 1.3% or less of the oxygen concentration in the air,
A method for preserving meat according to claim 1. Wherein at the time it was refrigerated at 2 days -1.5 ° C. or higher 4 ° C. or less after sealing meat pack, the oxygen concentration in the air and 2.1% or less 0.5% or more,
Six days after sealing the meat pack, the oxygen concentration in the air at the time of refrigerated storage at −1.5 ° C. or more and 4 ° C. or less is set to 0.1% or less.
A method for preserving meat according to claim 1.