JPH11332457A - Chemical treatment and packaging system for improving appearance and shelf life of carcass meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaging technology capable of improving appearances and shelf life of carcass meat. SOLUTION: This method for packaging carcass meat so as to make a higher visual appeal and have a stabler shelf life comprises the steps of: introducing a treatment solution comprising a buffer salt of lactic acid and improving agent of diacetate flavor into the meat; and packaging the meat in packaging units. The packaging unit is formed by putting one or a plurality of display units of thermoplastic trays covered with transparent film into a case covered with film, and also formed by enclosing each dividable meat with a barrier bag. The inner space of the case is kept in the atmosphere with a high oxygen content.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improved raw meat packaging method.

[0002]

2. Description of the Related Art Raw meat is treated with an aqueous solution and packaged in a display unit. The display unit is shipped in a master container such as a master (parent) bag or a master-compatible box. The raw meat thus obtained is processed and then sent directly to the retail store from the packing house, where the raw meat in the display unit is displayed in a retail case. Also, at a retail store, the display unit is removed from the master bag or master compatible box (if needed),
Placed in the display cooler. Optionally, the relatively large divisible portion of the raw meat is treated with an aqueous solution and packaged in a master bag suitable for holding and transporting the raw meat until further processing and cutting is performed. The synergy between atmosphere, packaging and chemical processing produces an improved raw meat product. Furthermore, the selected packaging atmosphere and the associated packaging system can improve the quality of raw meat and the appeal to consumers and its shelf life.

[0003] The chemical treatment of raw meat and packaging are:
For many years, it has been the subject of intense research and development. Currently, various types of raw meat processing chemicals, packaging atmospheres and packaging materials are known. Also, a variety of chemical treating substances, including sugars, salts, storage compounds, ascorbate, isoascorbate, and the like, or aqueous pumping solutions have been used. Effective atmospheres are inert gases such as argon and nitrogen, and red pigment forming gases such as oxygen and carbon monoxide,
Other gases such as carbon dioxide can be included in a variable ratio. Many such atmospheres have been considered with numerous packaging systems. Meat packaging is made of a variety of packaging materials including paper, paperboard, corrugated paper, film (thin film), metallized film, foamed plastic, rigid plastic wrap, and the like.

[0004] Patents are known which disclose various meat packaging systems. For example, Vaughan U.S. Pat. No. 3,047,404 discloses a packaging system for red meat. In this case, the meat is wrapped in a film-covered container, which is then stored in a portable, rigid box-like container with a high oxygen concentration atmosphere. No. 3,154,421 to Voegeli et al. Discloses that when packaging raw meat in an ambient atmosphere, the color of the meat can be enhanced to a desirable bright red color and the enhanced bright red color can be maintained for about 7 days. It is disclosed to do so. The meat is contacted with a treatment solution consisting of phosphate, ascorbic acid or a salt thereof, and a sequestering agent. Also, U.S. Pat.No. 3,851,080 to Lugg et al. Discloses raw meat, the majority of which is carbon dioxide, which is maintained in a controlled atmosphere containing a small amount of molecular oxygen and nitrogen as the remaining component. . In this case, the preferred atmosphere is 10 to 40% by volume of carbon dioxide, 12 to 20% by volume of oxygen, 50 to 70% by volume.
% By volume of nitrogen. Further, U.S. Pat. No. 4,642,239 to Ferrar et al. Discloses a package containing a controlled atmosphere having a high oxygen concentration. Also,
Ferrar et al. Disclose a unique packaging system with a film having a higher oxygen permeability than carbon dioxide permeability. Such a packaging system ensures that the oxygen content inside the container is kept high so that the fresh red appearance of the meat can be maintained. Cheng US Patent No. 4,683,139
And 4,818,548 disclose a process for packaging raw meat to improve and improve the quality of the meat at retail and extend its shelf life. In Cheng's packaging technology, chemically treated meat is packaged in a controlled atmosphere containing 20-80% carbon dioxide, 2-30% oxygen, and nitrogen as the balance. The treatment solution contains active ingredients including a phosphate compound, a reducing agent, citric acid, and an organic sequestering agent such as tartaric acid and EDTA. U.S. Pat.No. 4,946,326 to Schvester et al. Has a significant portion thereof being an inert gas such as nitrogen or argon,
A seafood packaging technique using an atmosphere having 50% by volume of carbon dioxide and 20% by volume of oxygen is disclosed.

[0005]

However, conventional treatments are expensive, complex, and often only have the function of masking surface damage, and do not prevent bacterial growth. . Thus, bone-in meat products and semi-carcass (where the carcass is the head of the slaughtered animal,
(Meaning torso with limbs, internal organs, fur, etc. removed),
Whole meat, loin, fillet, chop (thick) meat,
There is a need for improved raw meat packaging techniques relating to substantially inhibiting bacterial growth in raw meat, including boneless meat such as ground meat. It is also necessary to obtain a tender-cut meat portion, maintain the appearance quality and storage stability of the cut meat, and reduce the purge in a simple and easy-to-use packaging system using the processing solution and the packaging container. Exists. It also has a longer shelf life while maintaining the high quality flavor of the meat, stable bacterial growth inhibition, tenderness, and low cost, consumer appeal easily realized by chemical processing, packaging systems and atmospheres There is a need to provide meat products with an attractive fresh and red appearance.

[0006] Therefore, an object of the present invention is to provide a raw meat processing method and a packaging system capable of satisfying these needs and improving the appearance and shelf life of raw meat.

[0007]

SUMMARY OF THE INVENTION Our studies have determined the appearance of cut meat (the fillet) as determined by color and degree of release from the purge, shelf life including controlled microbial growth, and hand. It has been found that the softness and flavor as well as the cooked taste can be enhanced by the cooperation between atmosphere and packaging and processing chemicals. The processing chemicals may include lactate components that are flavor enhancers and antimicrobial agents, and diacetate microbial growth inhibitors. These chemicals help maintain the quality and stability of the meat. These combinations can further stabilize and maintain meat quality. A method specific to the present invention includes first treating raw meat with a treatment aqueous solution comprising a sodium lactate component and an alkali metal diacetate microbial growth inhibitor or retarder. The meat thus treated may be stored in a master bag suitable for maintaining the divisible meat portion until further processing and cutting is performed. Alternatively, the meat may be cut or sliced as needed and further packaged in a display unit consisting of a package wrapped with film material or in a display unit for a retail case. Such a display unit may be packaged for temporary or permanent packaging. The package may be in any package form that can be stored in a bag or container, such as a sealed master bag or container, for transport, distribution, and storage prior to sale.

[0008] The fresh meat processing and packaging according to the claimed invention may be applied to any type of meat. As used herein, the term "meat" is defined to include edible muscle tissue, half body or hind legs and buttocks, boned meat, steak or fillet as a whole carcass. Suitable examples of this meat include red meat, animal, including beef, pork, lamb, calf, buffalo, chicken, turkey, ostrich, salmon, swordfish, tuna, lobster, clam, squid, octopus and shrimp, etc. There are other muscles, poultry, seafood etc.

[0009] An improved oxygen atmosphere can be used with the packaging technology disclosed herein. The meat product may comprise a display unit containing a high oxygen concentration atmosphere by being dipped and filled in an improved oxygen atmosphere. The high oxygen concentration atmosphere in the packaging package may include about 50-85% by volume of oxygen and about 15-3%.
It may be composed of 0% by volume of carbon dioxide. Preferably, the high oxygen concentration atmosphere may be comprised of about 60-80% by volume oxygen and less than about 20% by volume carbon dioxide. Such a high oxygen concentration atmosphere is provided by filling the display unit with an artificial atmosphere containing more than 85 mol%, preferably 90 to 100 mol% of oxygen. When the display unit is shipped directly to a retail store, the film forming the display unit may be formed of an oxygen barrier film so as to maintain the oxygen atmosphere in the unit. If the display unit is packaged in a master container or master bag system containing an oxygen atmosphere, the oxygen consumed inside the package can be supplemented by oxygen from the atmosphere in the master container or master bag containing the display unit. In order to guarantee that the display unit
Typically, it is packaged in an oxygen permeable film. At the retail store, the master bag or container is opened and the display unit is removed for retail display.

[0010] The processed meat may not be a meat portion of a size suitable for retail display. In this case, the relatively large divisible processed meat portion may be stored directly in a master bag so that it can be shipped to another location for further processing. An improved oxygen atmosphere may be used with the packaging disclosed herein. The meat product may comprise a display unit containing a high oxygen concentration atmosphere by being dipped and filled in an improved oxygen atmosphere. The high oxygen concentration atmosphere in the packaging package,
It may be composed of about 50-85% by volume oxygen and about 15-30% by volume carbon dioxide. Preferably, the high oxygen concentration atmosphere comprises about 60-80% by volume oxygen and about 20% by volume.
And less than carbon dioxide. Such a high oxygen concentration atmosphere is provided by filling the display unit with an artificial atmosphere containing more than 85 mol%, preferably 90 to 100 mol% of oxygen.

In this patent application, "oxygen barrier"
Or, the term "oxygen barrier film" relates to a film that retains oxygen or other useful packaging. Preferably, such a barrier is provided at a rate such that the internal atmosphere of the packaging does not lose more than about 8-10% by volume during the shelf life of the product (typically less than about 30 days), Oxygen is prevented from passing through the film and being discharged out of the packaging package. Similarly, "CO ₂ barrier" is intended to block the movement of CO _2. Oxygen is consumed by meat absorption or bacterial growth. The oxygen barrier bag, about _{200cc-O 2 / m 2 ·} day · atm @ 73
° C, preferably 145 cc-O ₂ / m ₂ · d
ay.atm＠has an oxygen permeability of less than 73 ° C. CO
_{The two} barrier materials show similar numbers with respect to CO ₂ film properties. The term "oxygen permeable film"
A film packaging material that surrounds raw meat, and when placed in the master bag, the life of the packaged meat
(Typically up to 30 days) from outside the packaging package at a rate such that the oxygen content inside the package does not substantially change as oxygen is consumed within the package. It means a film packaging material that allows oxygen to move inside.

Also, the terms "oxygen permeability", "oxygen permeable film", or package wrapping are about 10,
000 cc / m ₂ · day · atm exceeds 73 ° C., preferably about 17,000 cc / m ₂ · day · atm
It relates to a material having a transmittance of more than 73 ° F. Values similar transmittance also relates to CO ₂ film properties. The preferred CO ₂ permeability is 122,000 cc
-O ₂ / m ₂ · 24 hrs. @ 100% RH at 73 ° F
(Relative humidity), 201,500 cc-O ₂ / m ₂ · 2
4 hrs. @ 73 ° F. and changes in the range of 100% RH.

Further, the term "extended shelf life" refers to maintaining raw meat quality with the packaging described in this invention for a period of at least about 17 days, including at least 3 days in a display case. It is about. The atmosphere contained in the display unit and the master bag maintained in the oxygen barrier may comprise at least 65% by volume, with the remaining components comprising carbon dioxide. The quality of the meat, the ingredients of the processing solution, the packaging package and the packaging atmosphere make it a truly fresh meat appearance, an extended shelf life, and excellent fillets with a very acceptable taste and tenderness when cooked Work together to form Also, the term "appearance" relates to the color of the meat and the absence of visible contaminants that tend to be unacceptable to retail consumers, such as substantial purging or other accumulated material. It is.

The term "surface freezing" according to this application means that the outer surface of the meat freezes to a depth of about 16 mm (5/8 inch), preferably about 10 mm (3/8 inch).
It relates to lowering the temperature of the meat part. Such surface freezing stabilizes the meat for cutting.
In this application, "raw meat" means meat that has not been frozen except for the above-mentioned surface freezing and has not experienced a temperature lower than about -3 ° C (27 ° F). Also, the term "master bag" refers to a mechanical portion sufficient to properly support and store individual large meat portions, or multiple display units, each including at least one serving size of raw meat portions. A film, film laminar or multilayer film container having properties. In addition, the master bag must be an oxygen barrier with sufficient oxygen permeability to maintain the oxygen content in the atmosphere within the bag for the life of the product.

[0015] The meat packaging industry continues to strive to improve the quality of meat products. But manufacturing,
There is also a need to reduce packaging costs while extending the shelf life of meat products by inhibiting bacterial growth during storage, distribution and sale. Similarly,
There is also a need to improve the appearance of meat by purging or maintaining a natural pink color with substantially no accumulation of liquid associated with the meat. Further, it is also desirable to maintain a soft fillet after slicing. We believe that this invention has achieved improvements in some of these goals and other meat products.

[0016]

FIG. 1 is a perspective view showing a package packaging of a plurality of meat portions according to the present invention, and FIG. 2 is a sectional view taken along line 2-2 of FIG. In the figure there is shown a cardboard box containing 16 meat portions of meat processed according to the invention. Each package includes a supply-sized meat portion in a suitably sized (typically) plastic tray covered by plastic wrap. The meat portions of each size constitute a display unit, and the whole package constitutes a master bag.

The present invention relates, in part, to a significantly improved cut raw meat product which is realized by the close cooperation between the packaging material and the aqueous processing solution. Briefly, a method for producing a high quality product according to the present invention comprises first obtaining an initial cut of meat, chemically treating the meat with the aqueous solution disclosed herein, and optionally slicing the meat. And storing in a display unit made of an oxygen-permeable film having an atmosphere with a high oxygen concentration. Further, the display unit is housed in an oxygen barrier (bag) master bag containing a high oxygen concentration atmosphere or a container containing a high oxygen concentration atmosphere. A relatively large divisible portion of raw meat can be processed by the aqueous solution treatment disclosed herein, and then directly stored in a master bag for transport and further processing.

More specifically, the initial fillets include, for example, meat products with bone and raw meat including boneless meat such as half body, waist, loin, cut, chop (thick), and minced meat. Includes large meat units like products. Also, the initial cuts include cuts of individual supply sizes (ie, meat portions weighing 8, 6, or 4 ounces). Further, the initial cuts may include beef carcass, meat chunks with bone, chicken or turkey whole (ie, whole) or half (ie, half), boneless chicken breast, whole tuna, whole lobster Or its tail,
Includes slaughter animals and other basic hall parts, such as whole shrimp or de-shrimped shrimp.

The initial meat unit as described above can be effectively treated with the treating solution by injecting the treating solution into the meat. The initial cut with bone may first be optionally sprayed with an aqueous solution of a reducing agent such as ascorbic acid. It may be treated with an aqueous solution consisting essentially of sodium lactate and a bacterial growth inhibitor consisting of diacetate. The aqueous solutions are administered by conventional techniques such as direct injection, vacuum massage, spraying, and the like. Thereafter, the meat may be surface frozen and relaxed and preferably maintained at a temperature between about -2 ° C and -1 ° C (about 28 ° F and 30 ° F). The meat thus stabilized from the surface freezing step is optionally sliced into individual feed sizes and covered with wrap, thus forming a display unit in a preferred high oxygen concentration atmosphere.
Prior to sealing, the meat package may optionally be subjected to a vacuum, followed by a preferred oxygen atmosphere. Such an atmosphere can be configured such that a major portion is oxygen and a minor portion is carbon dioxide. At least one of the display units having the atmosphere
One is optionally placed in a master bag or master container. Preferably, the master bag comprises 2 to 2
It contains 0, preferably 4 to 10 display units.
Preferably, the master bag is manufactured from a film or a film laminate. Prior to sealing the master bag, the interior of the master bag may be exposed to a vacuum, after which the preferred oxygen atmosphere is exposed. One, two or more of the master bags may be placed in a box suitable for containing the master bag. After such packaging, the above items may be stored at about -2 <0> C and-until purchased by the consumer.
Maintained at a temperature between 0 ° C. and (about 28 ° F. and 30 ° F.).

Materials useful as film wrapping (film wrapping) wrapping materials include polyvinyl chloride, polycarbonate, cellophane, polypropylene, polyethylene, ethylene vinyl acetate copolymer,
Methyl copolymer of ethylene acrylic acid, known as polyethylene copolymers such as ethylene C ₃ or higher vinyl monomer copolymer film, ionomer film, or any substantially oxygen other known in the art There are materials that can be transmitted. Further, such a wrapping film may be composed of a laminated body, or may be composed of a plurality of microporous films in which a plurality of holes are formed chemically, mechanically or electrically in the layer. . The purpose of the display unit is to package the meat for display to consumers. Therefore, the cut raw meat should be advantageously displayed through the wrapping material. Generally, in constructing the display unit of the present invention, one or more raw meat fillets are placed on a tray and wrapped with the film described above. This type of tray is typically a synthetic or foamed plastic unit that is about 4x4 inches or larger, and includes trays up to about 12x18 inches in size. Also, various thermoplastic and thermoformable materials can be used to construct such trays, which can be transparent, translucent or opaque. Although the permeability of the tray is not critical, the tray may be perforated so that it can be exposed to the enclosed display unit atmosphere. Preferably, the tray is made of polyvinyl chloride, nylon, fluorocarbon, polyurethane,
Composites of the above materials such as polyvinyl chloride / polyolefin laminate, polyvinyl chloride / salan laminate, polyvinyl chloride / salane / polyolefin laminate, polystyrene, ionomer, high impact polystyrene, expanded polystyrene,
It is made of a known thermoplastic material such as polycarbonate and polyester. Typically, a tray material is selected that can properly support the weight of the raw meat fillet that can be packaged in the tray. Such a tray may be formed with an edge protruding upward so as to have a capacity to hold the raw meat in the tray. Further, the protrusion on the side of the tray facing the meat can function as a leg or a support, and furthermore, it can realize a reliable hermetic seal by interacting with the wrapping material.

When wrapping the meat, one piece of wrapping material is tightly wound around the tray,
The meat can be completely enclosed. Alternatively, the wrapping film is formed into a cylindrical or substantially cylindrical sleeve, the sleeve is cut into individual wrapping portions, the meat is inserted into the sleeve portion, and the sleeve is sealed using various sealing techniques. May be sealed. Further alternatively, inserting one or more of the display units into the sleeve of the wrapping material and sealingly cutting the sleeve and display unit after the controlled atmosphere has been introduced. Thereby, the individual display units may be sealed in the individual sleeve portions. Various known wrapping techniques can be used to wrap the display unit with a non-barrier film.

Briefly, a packaged fresh meat product according to the present invention comprises at least one display unit including at least one wrapped sliced meat portion. A wide range of wrapping materials can be effectively used to construct the display unit of the present invention. Typically, these wrappings are films having a thickness of less than about 0.2 mm. Preferred wrapping materials are elastic and stretchable to help wrap and seal the raw meat product. Preferred wrapping films are transparent, highly flexible, and do not provide a substantial barrier to the passage of oxygen.

The packaged raw meat according to the invention also requires additional processing and cutting steps,
Accordingly, it includes relatively large divisible meat portions that are unsuitable for retail display units. Rather, such relatively large meat portions are stored directly in the master bag for transport and further processing. When wrapping the meat, one wrapping material is tightly wound so that the meat can be completely enclosed. Alternatively, the wrapping film is formed into a cylindrical or substantially cylindrical sleeve, the sleeve is cut into individual wrapping portions, the meat is inserted into the sleeve portion, and the sleeve is sealed using various sealing techniques. May be sealed.

The master bag is typically made of a film material that acts as a barrier to the enclosed atmosphere. Such a barrier film can be composed of a relatively thin single layer of the polymer forming the barrier film. However, preferred barrier, two, three, four, has a layer of five or six or more polymerizable materials, a layer or coating cooperate to form oxygen or CO ₂ barrier. The multilayer barrier of the present invention can be made from a variety of thermoplastic materials that act as good barriers to the passage of oxygen and other related gases. Such materials include polyvinyl chloride, polyvinylidene chloride and copolymers thereof,
Includes ethylene-vinyl alcohol copolymer, acrylonitrile barrier copolymer, polyethylene terephthalate, polypropylene, high density polyethylene and others.
The multilayer barrier structure according to the present invention is formed by co-extrusion,
It can be realized by layering, coating or a combination of these techniques.

In the display unit and the master bag
The atmosphere is initially obtained from the surrounding atmosphere
Yes, about 78% by volume of nitrogen (N_Two) And about 21% by volume of acid
Element (O _Two), And argon (Ar) as the remaining component, etc.
It is composed of The surrounding atmosphere is an artificial oxygen atmosphere
It is replaced by qi. Used in the packaging method according to the present invention
To adjust the atmosphere, simply add the artificial oxygen atmosphere
In a partially closed display unit or master bag
It can be done by pouring. Partly
Closed display units must have at least one raw meat cut
On the fillet and on one, two or three sides of the unit
It is composed of a sealed wrapping material.
Alternatively, the display unit may be used to adjust the atmosphere.
Almost completely tight, leaving a slight unsealed opening
It may be closed. When adjusting the atmosphere, the artificial atmosphere
Of the surrounding atmosphere is started.
Until the is completely replaced by the artificial atmosphere
The surrounding atmosphere is pushed out of the package. Alternative
Then, the inside of the display unit is
It may be exposed to a vacuum that removes the surrounding atmosphere.
When the surrounding atmosphere is removed from the package,
The artificial atmosphere can replace this.
In such processing, the artificial atmosphere is almost
Not wasted. Because, taking into account the surrounding atmosphere
The artificial atmosphere that replaces the seal
Between the display unit and the
Because it is not.

[0026] Preferred for packaged meat according to the present invention.
A good atmosphere is at least 65 mol% oxygen
Atmosphere with a high oxygen concentration. This high oxygen concentration
Depending on the atmosphere, various packaging materials for the display unit
Can be used. The display unit is distributed as it is
In such a case, the display unit is_Two) / High carbon (CO _Two)
It may be covered by a barrier film. High oxygen concentration
The display unit containing the atmosphere surrounds the unit
Master bag or master with high oxygen concentration atmosphere
-When distributing in a container, use an oxygen-permeable film
Can be used to create the display unit. Previous
By using the oxygen permeable film, the mass
Oxygen from the tarbag or master container
Rum and consumed in the display unit package
Can replenish oxygen.

Processing Compounds Our studies have shown that the processing chemicals maintain a fresh appearance of meat in conjunction with an effective packaging system and atmosphere. Prior to packaging of the raw meat fillets, the initial units of meat are treated with an aqueous solution. A preferred aqueous solution according to the present invention comprises an alkali metal lactate component and a diacetate microorganism growth inhibitor /
It is composed of a flavor improving compound. These compounds cooperate to retain the meat's hemoglobin and myoglobin pigments, stabilize the meat's cell structure, prevent purging from the meat, and inhibit microbial growth on the meat's surface. . The aqueous processing solution (hereinafter also referred to as the processing solution) according to the present invention may be sliced into individual serving sizes by, for example, vacuum massage, infusion, pumping of meat using an intravenous pumping system, or other methods known in the art. May be placed in the meat prior to further processing, including doing. Our studies have shown that the aqueous treatment solution according to the invention increases the flavor and tenderness of the meat. The aqueous solution used in the processing of the initial fillets according to the invention comprises a combination of the active ingredient with an aqueous diluent as the main part. The first useful component in the processing solution is an alkali metal lactate compound. In the present invention, synthetic products of sodium lactate and potassium lactate and their equivalents are preferred. In this invention, lactate is used to maintain meat moisture. Lactate retains moisture and prevents the buildup of purge agent in the package. In addition, sodium lactate cooperates with other components of the treatment solution to obtain desirable wetting agent properties, pH control and flavor enhancement. The effective concentration of lactate in the processing solution can vary over a wide range. Effective lactate concentrations may be from about 5 to 25%, preferably 10 to 12% by weight of the aqueous solution. The treated meat treated with the aqueous solution may comprise about 1-5% by weight of the meat product, preferably 1-5%.
Contains 3% by weight of lactate (for sodium lactate).

The aqueous solution for treatment may contain a diacetate having an ability to suppress the growth of bacteria. Such substances have a strong effect on the microbial occupancy in raw meat, but also need to have other functions. Our studies have shown that the alkali metal diacetate material acts as a buffer, can inhibit the growth of unwanted microorganisms in meat products, and achieve the desired flavor enhancement to the meat. A preferred diacetate material, sodium diacetate hydrogen, also known as sodium diacetate, CAS
#: [126-96-1] is a molecular compound having a _{CH 3 -CO 2 · X · CH} 3 -CO 2 H · xH 2 O in the formula. Here, X represents an alkali metal cation such as sodium (Na ⁺ ) or potassium (K ⁺ ), and x represents a previously confirmed hydration amount. The alkali metal diacetate and its equivalents may be present in the aqueous processing solution in a wide range of concentrations containing about 0.05 to 5% by weight of the aqueous processing solution of the growth inhibitor. The treated meat product can achieve up to about 0.2% by weight of an alkali metal diacetate, preferably 0.01-0.2% by weight, and most preferably, improved taste and microbial control. 0.05 to 0.1% by weight of alkali metal diacetate. The weight of the meat after treatment is preferably increased to about 125% of its original weight, with about 1-5% by weight of alkali metal lactate and 0.1%.
It will contain from 0.01 to 0.2% by weight of a diacetate microbial growth inhibitor.

In the processing of raw meat with the processing solution according to the invention according to the invention, the meat typically comprises introducing into the meat part an amount of the solution sufficient to affect its properties. It is processed using the technology described above. The aqueous solution for treatment according to the present invention is typically made by combining the components of the aqueous solution. The preferred pH of the aqueous processing solution according to the present invention should be maintained between about 5.5 and 6.5. Also, as an optional step, before or after using the aqueous solution, the initial cut including exposed bone, that is, the meat outside the spine or the bone-containing meat may be treated with an aqueous solution of a food quality reducing agent. May be processed by Due to the aqueous solution of the reducing agent or reducing compound, the bone can remain red and have an initial appearance over a longer period. Such treatment solutions can be made by combining the reducing agent with water at the appropriate concentration. The preferred concentration of the reducing agent is about 1-3% by weight of water. Preferred examples of the food quality reducing agent used in the present invention are ascorbic acid or isoascorbic acid and its aral metal salt. Potassium ascorbate and sodium ascorbate are preferred. Any amount of spray material is applied to the exposed bone such that the outer surface of the bone is in sufficient contact with the spray solution.

After the meat has undergone the above-described chemical treatment, the meat is surface frozen, if desired, prior to further processing, and is kept stable prior to the slicing step. For the purposes of this invention, said surface freezing means that the meat is kept at about -18 ° C to about -24 ° C for a time sufficient to freeze the surface layer of the meat and stabilize the meat for slicing. (About 0 degrees F ~
-10 degrees F). The depth of the frozen portion of the meat should be only 16 mm, preferably less than 12 mm. In performing this surface freezing process, the meat is frozen at a low temperature and at a high speed for a time sufficient to form a frozen surface. After this surface freezing,
The meat is relaxed (tempered) at a temperature below, but close to, the freezing temperature to help maintain a tight, easily sliced meat portion in a stable, cooled state. You.

Thus, in a preferred process of the invention, the meat is fast frozen at less than about -12 ° C (about 10 ° F), preferably at -17 ° C (0 ° F). Preferably, about −23 ° C. (−1 ° C.) to form the frozen surface.
A temperature of less than 0 ° F. is used, after which the meat is relaxed stabilized at a temperature of about -3 ° C. to about 0 ° C. (about 26 ° F. to 31 ° F.). However, during the surface freezing process, the meat is not substantially degraded by the refrigeration cycle, as most of the meat does not form ice crystals that would cause significant damage. To perform the preferred surface freezing process, the meat is brought to a cooling room with a suitable coolant. The meat is kept in the cooling chamber for a limited time depending on the temperature of the cooling chamber and the coolant. At about −24 ° C. (−10 ° F.), the meat should be placed in the cooling chamber for about 20-150 minutes. Also, at about -17 ° C (0 ° F), the meat should be placed in the cooling chamber for about 50-180 minutes. Little experimentation is needed to set the time required for surface freezing at the appropriate surface freezing temperature.

In order to obtain a crystal-frozen, stabilized fillet, the surface-frozen meat is brought from about -3 ° C. to about 05 ° C.
Maintain in a cooling chamber at a temperature of about -3 ° C to about 0 ° C (about 26 ° F to 31 ° F) for a time sufficient to cool to an even temperature of about 28 ° F to 29 ° F . Such evenly stabilized meat is provided as a supply portion consisting of half carcass, whole loin, 2-3 pounds of loin, chop (thick), various cuts, minced meat, and the like. Such meat portions may weigh more than 100 pounds, less than 20 pounds, or 2 to 16 ounces, and preferably have a weight of about 4 to 8 ounces. After slicing, the meat is packaged in a typical display unit in a closed film package.
Preferably, the meat is placed in a container or tray, after which the meat and container are wrapped with a non-barrier film, as described above. Further, the tray may include a typical absorption unit capable of absorbing purges or other liquid substances that may be present with the meat product. Once the display units are formed, they are quickly stored in a master bag for storage, transport, distribution, retail, and the like. The master bag is typically made of a film material as a barrier to the enclosed atmosphere. Such a barrier film can be comprised of a relatively thick single layer of a polymer-forming film material, such as those described above in connection with the wrapping of the display unit. But,
Preferred barrier materials, 2, 3, have four, five or six or more and the layer of polymeric material, layer or coating cooperate to form oxygen or CO ₂ barrier. The multilayer barrier of the present invention can be made from a variety of thermoplastic materials that act as good barriers to the passage of oxygen and other related gases. Such materials include polyvinyl chloride, polyvinylidene chloride and their copolymers, ethylene-vinyl alcohol copolymer, acrylonitrilo barrier copolymer, polyethylene terephthalate, polypropylene, high density polyethylene and others. The multilayer barrier structure according to the invention can be realized by coextrusion, layering, coating or a combination of these techniques. Such a combination produces a miscible or immiscible mixture. Preferred film thickness of 3.0 mils, the transmittance is _{145.3cc-O 2 / m 2 ·} 24hrs. @ 73 ° F, RH (relative humidity) is 100% of the Cryovac P869 film. In each case, the mixture seeks to combine the best properties of two or more materials to improve the oxygen barrier value of the final structure.
By using a layered structure, high barrier materials that do not have substantial mechanical strength can be combined with materials that do not provide good barriers to oxygen, carbon dioxide, etc., but have high strength. In addition, this mechanically robust film can act as a substrate for multiple layers of material formed using coating or extrusion techniques.

One example of a preferred layered barrier film uses an inner skin layer, a barrier layer, and an outer skin layer. To maintain the helical integrity of the five-layer barrier, the barrier layer is bonded to the outer and inner skin layers using an adhesive bonding layer. By using such a multilayer technique, a thin barrier layer can be used to protect valuable materials. For example, a water-based latex can be used to coat paper or polypropylene or polyethylene terephthalate. Typically, two coating layers are formed to achieve a total barrier thickness of 5 microns to 10 microns or more. These two coating layers are effective because the small holes in the first layer are covered by the second layer. The adhesion of these coating layers is important for all substrates, and it is important that the material does not penetrate the substrate (the coating on the first layer provides substantial holding power). If the surface energies or properties of the materials are substantially different, the substrate or layer must undergo a surface treatment prior to coating. A typical application is polyvinylidene chloride on an oriented polypropylene film. An important commercial application of solvent coatings on films involves the solution of polyvinylidene chloride in a polar solvent coated on cellophane or polyethylene terephthalate film. Also, ethylene-
Vinyl alcohol polymers are also potentially applicable for solvent coating. Certain inorganic coatings on polymers are also known to have the potential to improve barrier properties. However, in this case, the commercial development of the inorganic layer is not important. Further, a polymer mixture or alloy may be used in the layer formed of the barrier polymer. Such a mixture comprises a soluble or at least dispersible polymer. Further, the coating solution used to form any of the barrier coatings in the application can include two or more polymers that tend to be more compatible than the solution coating process.

[0034] Typically, the barrier film thus obtained has a greater thickness than the monolayer film described above. The thickness of such a film may range from 1000 μm to about 2000 μm. An important barrier parameter of the master bag film is oxygen permeability. The oxygen permeability of the master bag film must be such that the oxygen content of the master bag does not substantially decrease during transport, distribution and storage until final retail. The oxygen atmosphere in the master bag is
Helps maintain a good appearance of meat. Thus, during the presence of the display unit in the master bag, the oxygen content of the atmosphere in the bag does not decrease by more than about 5% by volume, regardless of the oxygen consumption by the contents of the bag and the permeation of oxygen from the bag. .

Similar to the packaging of the raw meat fillets in display units, large divisible meat portions or display units are placed in the master bag and the atmosphere in the master bag is adjusted to the required oxygen ratio. Similarly, the atmosphere in the master bag can be removed by exposing the interior space of the bag to a vacuum. When the atmosphere in such a master bag is removed, an artificial atmosphere is introduced into the bag to contain the desired oxygen ratio and carbon dioxide required to maintain the quality of the cut. Once the desired atmosphere has been obtained, the bag is sealed and then distributed to the retail market. In many cases, the handling of the display unit in the master bag according to the present invention is performed in such a manner that the master bag and the display unit are placed in the master bag.
Placing one, four, six, eight, ten, twelve or more display units in a cardboard tray having an acceptable size is considerably facilitated. Alternatively, the display unit may be placed in the cardboard tray, and the display unit and the cardboard tray may be introduced into the barrier bag for air conditioning before sealing. In such an assembly, the display units may be stacked in layers of two or three display unit layers. However, stacking more than two or three display units may impair the quality of the fillet at the bottom of the stack. Therefore, it is preferable that at most two or three display units are stacked.

To assist in storage, distribution, etc., the master bag unit is capable of supporting the weight of the unit, but may be introduced into a frame that maintains the separation of the display units during handling. . Such units may be packaged in a pallet configuration and stored and distributed as such until delivered to a retail location.

The above description of the processed raw fillets, wrap packaging, atmosphere and processing solutions provides a basis for understanding the boundaries of the present invention. However, the present invention can be variously modified without departing from the spirit and scope thereof.

[0038]

With the above configuration, the present invention provides
The advantage is that the appearance and shelf life of raw meat can be improved while maintaining consumer appeal that can be easily realized at low cost.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a package packaging of a large number of meat portions according to the present invention.

FIG. 2 is a sectional view taken along line 2-2 of FIG.

[Explanation of symbols]

Claims (23)

[Claims] 1. A method for packaging raw meat to obtain an improved appearance and an extended shelf life, comprising: (a) essentially water as the main component, an alkali metal lactate, A step of treating raw meat with an aqueous solution comprising an alkali metal diacetate microorganism growth inhibitor,
The aqueous solution is about 125% by weight of the original weight of the meat;
Sufficient to produce a treated meat comprising about 1 to 5% by weight of the meat of an alkali metal lactate and about 0.01 to 0.2% by weight of a diacetate microbial growth inhibitor. And b. Packaging the processed meat in a closed film package. 2. The method according to claim 1, wherein the meat is boned pork or boneless pork. 3. The method of claim 1, wherein the meat is surface frozen prior to packaging. 4. The method of claim 2, wherein the meat is bone-in meat, and the outer surface of the bone is contacted with an aqueous solution of ascorbic acid or a salt thereof before being treated with the aqueous solution. 5. The method of claim 1, wherein the processed meat is at about -3 ° C to 0.5 ° C.
The method of claim 1, wherein the raw meat packaged and surface frozen at a temperature of about 0 ° C is maintained at a temperature of about 0 ° C. 6. The method of claim 5 wherein said surface frozen meat is thermally relaxed and stabilized, and said packaged raw meat is maintained at a temperature between about -3 ° C and 0 ° C. 7. The method of claim 1, wherein said aqueous solution comprises 0.1 to 15% by weight of a soluble solid. 8. The method of claim 1, wherein said alkali metal lactate comprises sodium lactate. 9. The method of claim 1, wherein the meat is sliced prior to packaging. 10. The method of claim 1, wherein said diacetate microbial growth inhibitor comprises sodium diacetate. 11. The method according to claim 1, wherein said lactate comprises sodium lactate. 12. The method according to claim 12, wherein the sodium diacetate is CH.
_{3 CO 2 NA · CH 3 CO} 2 H or method according to claim 10 consisting of its hydrates. 13. The method of claim 1, wherein the closed film package comprises a thermoplastic foam tray, at least one feed size meat portion, and a transparent film. 14. The method of claim 1, wherein the closed film package comprises a barrier bag and a splittable meat portion. 15. The processed meat is divided into supply-sized meat portions, the supply-sized meat portions forming a display unit having an improved oxygen atmosphere within the closed film package. The method of claim 1, wherein the at least one display unit is packaged in a closed oxygen permeable package and is housed in a closed oxygen barrier container having an internal atmosphere comprising an improved oxygen atmosphere. 16. The method of claim 15, wherein said barrier container is a barrier bag. 17. The method according to claim 17, wherein the barrier bag is about 200 cc.
The method of claim 16 having a -O ₂ / m ₂ · day · oxygen permeability of less than atm. 18. The display package, comprising: a foamed thermoplastic tray; a meat portion of at least one supply size;
16. The method of claim 15, comprising a film. 19. The display package, comprising: a foamed thermoplastic tray; a meat portion of at least one supply size;
The method according to claim 15, comprising a polyvinylidene chloride film. 20. The method of claim 1, wherein said pork is surface frozen prior to packaging. 21. The processed pork is at about -3 ° C. to 5 ° C.
The raw meat packaged at about 0 ° C.
2. The method of claim 1, wherein the temperature is maintained at less than. 22. The method of claim 1, wherein the pork is sliced before packaging. 23. The method of claim 1, wherein the display unit comprises a thermoplastic foam tray, at least one supply size pork portion, and a transparent film.