KR940023364A

KR940023364A - Color preservation method of stored meat using inert gas

Info

Publication number: KR940023364A
Application number: KR1019930006863A
Authority: KR
Inventors: 스펜서 케빈
Original assignee: 띠에리 수왜; 레르 리퀴드, 소시에떼 아노님 뿌르 레뛰드 에 렉스플로아따시옹 데 프로세데 조르주 끌로드
Priority date: 1993-04-23
Filing date: 1993-04-23
Publication date: 1994-11-17

Abstract

붉은색 육류 또는 붉은색 제품 또는 이들 둘 모두를 불활성 기체, 불활성 기체 혼합물 또는 최소한 한 종류의 불활성 기체를 함유하고 불활성 기체의 농도가 공기중에서의 정상적인 양보다 많은, 불활성 기체를 함유하는 혼합물에 접촉시키는 것으로 이루어지는, 붉은색 육류 또는 육류 제품 또는 이들 둘 모두의 색 보존을 위한 방법을 개시한다.Contacting a red meat or red product or both to an inert gas, an inert gas mixture or a mixture containing at least one kind of inert gas and containing an inert gas whose concentration of inert gas is greater than normal in air A method for the color preservation of red meat or meat products or both, is disclosed.

Description

Color Preservation Method of Stored Meat Using Inert Gas

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제 1 도는 CO₂로 포장한, 금방 소매용 크기로 절단된 육류에서의 좋지 못한 색(Hunter a값)과, 산소로 인한 붉은색(oxygen -red)을 발생시키는 산화 반응의 효과를 나타낸다. Aligal 49(부피로 O₂66%, CO₂25%, N₂9%)와 공기는 모두 변질된 산화를 야기하며, Aligal 49의 경우 산소함량이 더 많기 때문에(공기의 3배) 더욱 변질이 심하다. 제 2 도는 알곤 또는 질소에, 산소 또는 CO₂를 혼합한 혼합물의 효과를 비교한 것이다. 두 경우에서, CO₂또는 O₂에 의한 육류의 탈색을 질소보다 알곤이 더 개선한다. 이러한 색상의 개선은 여러 주동안 유지된다. 제 3 도는 포장하기 전에 냉동팩(oryopac) 육류를 동일한 기체로 포화시켰을때 형성된 색의 급격한 탈색을 나타낸다.FIG. 1 shows the effect of an oxidation reaction that produces poor color (Hunter a value) and oxygen-red color due to oxygen in meat that has just been cut to retail size, packaged with CO ₂ . Aligal 49 (66% O ₂ by volume, 25% CO ₂ , 9% N ₂ ) and air both lead to altered oxidation, and because of the higher oxygen content (three times air) in Aligal 49 Severe. 2 compares the effects of a mixture of argon or nitrogen mixed with oxygen or CO ₂ . In both cases, argon improves decolorization of meat by CO ₂ or O ₂ rather than nitrogen. This color improvement is maintained for several weeks. Figure 3 shows the rapid discoloration of the color formed when the oryopac meat was saturated with the same gas before packaging.

Claims

Red meat or red meat products or both containing inert gases, inert gas mixtures or mixtures containing at least one kind of inert gas and containing inert gases whose concentration of inert gas is greater than normal in air A method of preserving the color of red meat or red meat products, or both, comprising contacting a combination of the two.

The method of claim 1, wherein the inert gas is argon and the amount used is at least 1% by volume.

The method of claim 1, wherein the inert constituent is neon and the amount used is at least 0.05% by volume.

4. The method of claim 3, wherein said neon is used at a concentration of at least 0.1% by volume.

The method of claim 1, wherein said inert gas is krypton and the amount used is at least 0.05% by volume.

6. The method of claim 5, wherein the krypton is used at a concentration of at least 0.1% by volume.

The method of claim 1, wherein the inert gas is xenon and the amount used is at most 0.05% by volume.

8. The method of claim 7, wherein the xenon is used at a concentration of at least 0.1% by volume.

2. The color preservation method according to claim 1, wherein the inert gas, the inert gas mixture, or the mixture containing the inert gas contains argon.

10. The method of any one of claims 1 to 9, wherein the inert gas is present in the form of a gas or a liquid or both.

The method of claim 1, wherein the concentration of the inert gas is at least 5% by volume.

The method of claim 11, wherein the concentration of the inert gas is at least 10% by volume.

The method of claim 12, wherein the concentration of the inert gas is 25% by volume or more.

The method of claim 1, wherein a mixture of 90% liquid nitrogen and 10% liquid argon is used.

2. The method of claim 1, wherein the meat or meat product or both are contacted with a mixture of 70-95% by volume of argon and 30-5% by volume of carbon dioxide or oxygen or both. .

2. The method of claim 1, wherein said red meat or meat product or both are cattle, calf, lamb, sheep, pork or fish.

15. The method of claim 14, wherein said red meat or meat product is beef.

The method of claim 1, wherein said contacting comprises gas packaging of said meat or meat product.

The method of claim 1, wherein said contacting is a gas shrouding in mechanical refrigeration.

20. The method of any one of claims 1 to 19, wherein the contacting is frozen in a liquid containing at least one kind of inert gas, at least one kind of inert gas mixture or mixture containing inert gas or any combination. Color preservation method to use.

21. The method of any of claims 1 to 20, wherein said contacting is performed after said meat or meat product is brought to a low pressure by vacuum.

22. The color preservation method according to any one of claims 1 to 21, wherein the contacting is carried out simultaneously with the low temperature freezing, wherein the boiling liquid generated in the low temperature freezing treatment is used to fill the gas package.

23. The method of any one of claims 1 to 22, wherein said contacting is carried out as a gas saturated as a solution in contact liquid.

24. The method of claim 23, wherein the gas is present in a solution based on water or an aqueous solution.

25. The method of any one of claims 1 to 24, wherein said contacting is performed in the preparation of retail display packaging.

26. The color preservation method according to any one of claims 1 to 25, wherein said contacting is carried out in the preparation or storage process of wholesale primary cuts.

27. The method of any one of claims 1 to 26, wherein the contacting is carried out in a cold freezing process, after which the red meat or red meat product or both are vacuum packed.

28. The method of any one of claims 1 to 27, wherein the contacting is performed at any stage of refrigeration of the red meat or red meat product or both under an effective gas instead of air.

29. A method according to any one of the preceding claims, wherein said contacting is carried out at some stage in which the red meat or red meat product or both are immersed in liquid and refrigerated.

30. The method of any one of claims 1 to 29, wherein said contacting is carried out during shipping, ripening or long term refrigerated storage.

31. The method of any one of claims 1 to 30, further comprising the step of packaging the meat or meat product or both in a container.

32. The method of claim 31, wherein the container is impermeable to the inert gas or inert gas mixture to which the meat or meat product has contacted at least in the previous step.

32. The method of claim 31, wherein the container is washed with an inert gas, an inert gas mixture, or a mixture containing an inert gas or a combination thereof prior to placing the meat or meat product in the container.

34. The method of claim 33, wherein the gas or gas mixture for washing the vessel contains at least one of the same inert gas as used in the previous step or previous steps.

34. The method of claim 33, wherein the gas or mixture for washing the vessel contains at least one inert gas that is different from the at least one inert gas used in the previous step or the preceding steps.

32. The method of claim 31, wherein the vessel has at least one semipermeable wall in at least one of the gases contained therein, and ambient atmospheric gas exchange occurs through the semipermeable wall to maintain a desired atmosphere in the package. How to preserve color.

※ Note: The disclosure is based on the initial application.