MXPA05012634A - Use of carbon monoxide for maintaining the colour of marinated and/or prepared and/or seasoned raw meat packed in modified atmospheres and/or under vacuum - Google Patents

Abstract

The present invention refers to the use of carbon monoxide in a ratio of from about 0.05%to about 5%mixed together with a combination of further gases such as CO2 in a ratio of from about 10%to about 70%;O2 in a ratio of from about 0%to about 80%, and the remaining amount including a balance between nitrogen and/or air in a ratio of from about 10%to about 95%, said mixture being useful for packing in modified atmospheres and/or under vacuum marinated and/or prepared and/or seasoned raw meat products. The contact of the gas mixture with the carbon monoxide allows the meat to develop a brilliant red colour characteristic of fresh meat, which is maintained throughout the shelf life of the packed products that are either refrigerated (-1°C to about 5°C) or frozen (-10°C to about -40°C).

Description

LÜ OE * USE OF CARBON MONOXIDE TO MAINTAIN COLOR DfrLA; F, UD ?. AND MARINE MEAT AND / OR PREPARED AND / OR SAZONADA, CRUDA- 'YI i ACIO, PACKAGED IN MODIFIED AND / OR VACUUM ATMOSPHERES, s Ti * < ^ FIELD OF THE INVENTION ÍÍH. ».? • The present invention relates to the use of carbon monoxide. in an i *. - «¿^? proportion of 0.05 to 5% mixed with a combination of other -gases- / .. r np AJ Í M ~ as CO2 of 10 to 70%, O2 of 0 to 80% and the rest balance nitrogen and / or air ÍÍ nwrera 10 At 95%, this gas mixture is used to pack in atmosphere: modified and / or vacuum raw meat of the species for human consumption;! -. > and? »Mixtures with carbon monoxide, in the proportions described as a component of the gas mixture, is to allow their interaction with the pigment of the marinated and / or prepared and seasoned raw meats and the formation of the pigment carboxymyoglobin, bright red, which is maintained during the whole life of the microbiological shelf of the paired meat packed and kept in refrigeration -1 to 5 ° C or in freezing -10 to -40 ° C. twenty ANTECEDENTS i 'TEGE E.

JP Patent No. 04267771 calls for a process for packaging fresh meat in modified atmosphere, treated with a solution of three chemical agents, in order to improve the sensory characteristics and increase the shelf life of the meat. The meat is incorporated an aqueous solution containing: mixture of phosphates, ascorbic acid, citric acid or citrate. The aqueous solution can be incorporated into the meat by the following methods; Injection, Immersion and Sprinkling. ooo Packaged cuts should be kept refrigerated at 32 to 36 ° F during storage and display for sale. In patent EP 0894720 A1 a process for the packaging of fresh meat is claimed, in a tray with modified atmospheres with a maximum of residual oxygen of 0.5%, the extracted air is replaced by a mixture of gases of 65% to 75% of dioxide carbon and 25% to 35% nitrogen, with the aim of extending the shelf life of the meat. In the patent ES No. 215577 A1 a process for the packaging of fresh meat is claimed to obtain a better appearance and a longer expiration period, which comprises: The treatment of fresh meat with an aqueous solution consisting basically of a high proportion of water, an alkaline metal lactate agent bacterial growth inhibitor. Unlike the present application in which the use of carbon monoxide is claimed to maintain the bright red color of meat of the species for human consumption, marinated and / or prepared and seasoned, raw, packed in modified atmosphere and / or vacuum, maintained in refrigeration from -1 to 5 ° C or freezing from -10 to -40 ° C during storage, distribution and commercialization. There are in the market different methods and processes for the preservation of meat products in terms of keeping the color red, after being packed. ^ e & or? Ready-to-eat meat products are processed and packaged centrally in meat processing plants. They include cuts of raw meat from: beef, pork, chicken, turkey and mutton, raw meats; cooked, and marinated. These packages are ready to be placed directly on the shelf without having to add any process at the point of sale. - - 1 »- _ •» > I.- Some of the advantages of products ready for the shelf < • • Security for the consumer. = - < r.-? • Variety and comfort for the consumer. • Consistency in the products. • Increased shelf life of the products. • Reduction of work at the point of sale, with the consequent time available for sales activities. »Presentation and appearance The technical factors to consider in products ready for the shelf are: • Mixture of gases • Microbial growth 20 • Pathogenic microorganisms • Preservation of the color of the product • Sensory characteristics of the product • Packing characteristics Basically two types have been developed of packaging for products ready for the shelf: 1. In packages with high oxygen content, a) "Traditional sandwiching" The raw cuts of meat are placed on polystyrene trays and wrapped with a film of high oxygen permeability (eg vitafilm MR). The disadvantage of this packaging is the short life of the shelf (2? To 3tdías - • -. B) Master Bag. ece? 3 & The trays with raw meat, "emplayadas" in the form iradicionalrsonu. fen roñ - - placed in the bags where a mixture of gases is injected "* 80% _n.-, oxygenated oxygen and 20% carbon dioxide.The shelf life was increased fdiasíro compared to the traditional steamed. ? n->> c) Trays and films with high oxygen barrier, with gas mixture with high oxygen content, 70-80% O2 and 30-20% CO2. , ~ for < * empacarnen raw meat and its products, with the objective of favoring the development of the red or pink color characteristic of "fresh" meat (according to the species), t < -U however during the shelf life undesirable change of color towards brown tones occurs. Therefore, a limiting factor of the shelf life of raw meats packed in modified atmospheres with a mixture of oxygen-rich gases, keeping refrigerated, is the loss of color stability during the shelf life. 2. Packs with low oxygen content. a) Vacuum packing. It is the elimination of air from the packaging, containing raw meats, without the substitution of a gas mixture. 20 b) ActivTech TM. Pactiv Coporation, development and patented a system in which trays with raw meat are traditionally placed in bags in which a mixture of gases is injected with carbon dioxide and nitrogen, to eliminate the remaining oxygen is introduced into the bag "Kidnappers" of oxygen. The shelf life of refrigerated pork cuts in this package is from 21 to 28 days, c) CapTech TM. Securefresh Coportation patento a system in which trays with meat are traditionally placed in bags in which it is emptied, followed by the injection of carbon dioxide. An oxygen scavenger is also used. 2 F oise) The shelf life of the cuts is from 21 to 28 days. The marinated and / or prepared and seasoned raw meats, unlike raw meats, include among their ingredients sodium chloride, which has a pro-oxidant action. on myoglobin (pigment of meat), reason • < ^? '/ O5ß by which marinated and / or prepared and seasoned raw meats are more susceptible to deterioration of bright red color than raw meats without - .S -? CMI marinate. The addition of sodium chloride: rr i-íupacar-i a) Inhibits the enzymatic reducing activity of the meat, favoring lama < «R. < 10 oxidation of myoglobin (bright red) to metamyoglobin (coffee). (Stewart, t -? Hc'Cie »et al.Enzymatic reduction of metmyoglobin by ground beef, Journal of Food Science, 30,487-491) b) It favors the oxidation of lipids in meat. A direct relationship has been found between the oxidation of the lipids and the oxidation of the myoglobin 15 of the meat. (Jakobsen Marianne et al, Color stability and lipid oxidation of fresh beef, Development of a response surface model for predicting the effluents of temperature, storage time, and modified atmosphere composition, Meat Science 54 (2000), 49-57). In order to increase the stability of the bright red or rosé color of the 20 marinated and / or raw seasoned and seasoned meats, carbon monoxide is used in the present invention as a component of the gas mixtures that come into contact with the raw marinated meat. . The carbon monoxide is bound to deoxymyoglobin (a reduced pigment without oxygenate of the flesh, purple in color) to form a reduced bright red pigment, called carboximiogobin. In raw marinated meats packed with atmospheres, the predominant pigment before the oxidation process depends on the composition of the gas mixture: - For oxygen-rich atmospheres, oxymyoglobin (bright red) predominates. -Deoxymyoglobin (purple) predominates for atmospheres without oxygen. ximíaalo "• • - - For carbon monoxide atmospheres, carbamymyoglobin (bright red) • foot) and c - r 'are predominant: of these three pigments of the meat the most stable to the oxidation process is carboxymyoglobin. fifteen twenty OBJECT OF THE INVENTION The present invention is the use of carbon monoxide ?, eri: a proportion, of 0.05% up to 5% mixed with a combination of other gases such as, CO2 of 10 to 70%, O2 of 0 to 80% and the balance to 100% with nitrogen and / or air of 10 to 95%, in the process of packing marinated and / or seasoned and seasoned raw meat, in modified atmosphere looking to improve its appearance, give it greater stability and prolong its shelf life . The application of the gas mixture is in raw meat marinated and / or prepared and seasoned with meat species for human consumption (beef, pork, chicken, turkey and mutton) packed in impermeable packaging, in which the air is replaced by the mixture of gases with carbon monoxide described, either with extraction or not of air by means of vacuum, with the additional objective to that of conservation, that of the color stability of the product, during the shelf life in refrigeration -1 at 5 ° C or freezing -40 ° C The novelty of the invention is based on the nature of! product, which is subjected to the packaging process with the gas mixture with carbon monoxide and other gases specified in the paragraph of the object of the invention, since it is raw meat of the species, beef, pork, ram, and bird, marinated and / or prepared and seasoned by the addition of water, salts, moisture retainers such as carrageenans, starches and proteins of animal and vegetable origin, as well as condiments and additives. Sodium chloride, used to marinate and season raw red meats, has a prooxidant action on the pigment of meat; promote the oxidation of myoglobin in its reduced ferrous states: deoximioglobin (purple color, no ligand in the sixth position) and oxymyoglobin (bright red color, with oxygen linked to the sixth position) to its oxidized or ferric state, metamioglobin, brown. The brown color is undesirable in fresh marinated and seasoned meat. Carboximoglobin has a greater stability to oxidation than deoxymyoglobin and oxymyoglobin, so that shelf lives of color equal to or greater than the microbiological shelf life of marinated meats are achieved, even with the presence of sodium chloride.

«O! -» - »! : MODIFIED ATMOSPHERE AND GAS MIXTURES. - - 1 In products packaged in a modified atmosphere, the air is replaced by a mixture of gases that regulate the microbial activity and the deterioration of the product, in addition the color of raw meat and marinated and / or seasoned meats is one of the Quality attributes that have great influence on the decision to buy by consumers. If the surface of these products does not have the expected color, the consumer will not select it. 10 The gases used in the gas mixture are: carbon dioxide, nitrogen, oxygen and since 1985 in Norway, for fresh meat, without marinating, carbon monoxide. Carbon dioxide (CO2) is a gas soluble in water and fat, inhibits the growth of aerobic bacteria, yeasts and fungi. 15 Molecular nitrogen (N2) is a chemically inert gas, without flavor, it is used as a "filler", it helps maintain the shape of the packaging, due to its low solubility, counteracting the tendency of CO2 to form a vacuum when the meat absorbs CO2 . Molecular oxygen (O2) controls the growth of anaerobic bacteria and promotes the development of aerobic bacteria. Its main function is to maintain myoglobin in its oxygenated form, oxymyoglobin, bright red (beef), or pink (pork). Carbon monoxide (CO) is combined with deoxymyoglobin, forming carboxymyoglobin, a bright red pigment, more stable than oxymyoglobin and deoxymyoglobin. The mixtures most commonly used in meat, packaged in modified atmospheres are: Product Gas mixture Life shelf shelf life Air gas mixture Red meat 80% 02 + 20% C02 2-4 days 5-8 days Meat bird 50-80% C02 + 20-50% N2 7 days 16-21 days, Sausages 20% C02 + 80% N2 2-4 days 4-5 weeks Meats 20% C02 + 80% N2 2-4 days 4-5 weeks e ^ rriDlszaao Cooked i - f.-w ». . Slices Ol orlO 5C3.S fifteen twenty DESCRIPTION OF THE INVENTION There are three ways to put the gas mixture (atmosphere) in contact with carbon monoxide with the marinated and / or prepared and seasoned raw meats. Below is the flow chart and description of each process PROCESS I: USE OF CHARLES AND MOVIES. MODIFIED ATMOSPHERE 1. Preparation of marinated and / or prepared and raw seasoned meats. 3. Arrangement of meat in trays. 2. Tray with or without pad 1. Preparation of marinated and / or raw seasoned meats to c / ~ r-r • The initial meat raw material to be processed, bone of! species for human consumption with the following characteristics - v_- Packed i in vacuum or bulk, preserved in refrigeration • (- < - -> 5 ° C) or freezing (-10 to -40 ° C), for the case of frozen meat, it is thawed before its preparation. The following describes the way of preparation of the "carnear a) The planners remove grease and superficial fabric with knives or desmembranadora machine according to each product. b) The meat is cut into steaks, cubes, slices, etc., by the planters. c) The meat is subjected to marination or injection processes to add flavors and improve juiciness and texture. d) Some products are seasoned, sprinkled or added with marinades. 2. Tray with or without pad For products that require absorbent pads, to retain the juices released by the meat during storage in refrigeration from -1 to 5 ° C, this is placed inside the tray in the base. 3. Arrangement of meat in trays The meat marinated and / or prepared and seasoned is accommodated in the tray with the type of accommodation and the grammage specified for each product. 4. Packing with modified atmosphere. The trays are placed in the entrance compartments of the machines to pack with modified atmosphere, where the air is evacuated and replaced by a mixture of gases. The gas mixture used is carbon monoxide in a proportion of 0.05% up to 5%, mixed with a combination of other gases such as, CO2 of 10 to 70%, 02 of 0 to 80% and the balance to 100% with nitrogen and / or air from 10 to 95%. Lower the film-lid, it is cut and sealed to the tray. The type of films that are used are multilayer plastic films that have high oxygen barrier, transmission. Oxygen in "" - '(- of maximum 32ccJ23 ° C, / 24hr, 0% RH and 1atm -:? T »o: -: GC./¿3V,: I¡ 5. Mixture of gases. ^ The composition gas mixture: carbon monoxide-in-a-room '-, from 0.05 to 5% mixed with a combination of other gases such as, CO2 from 10 to 70%, O2 from 0 to 80% and the balance at 100% with nitrogen and / or air from 10 to 95%, is supplied by the supplier in containers-fulfilling ^ • * - < with the specification. "pipe.> 10 The gas mixture is conducted by the insulated pipe to the modified atmosphere machine, to be injected into the trays .. yüiiraas * c - - Another option is to have containers or stationary tanks in the plant and mix them by means of a gas mixer before entering the pipeline to be conducted to the modified atmosphere machinery 15 6. Labeling corresponding to the product. 7. Packaging The packed trays are packed in cardboard boxes, plastic baskets, or other packaging means. The marinated and / or prepared and seasoned meats, packed in this way, are stored, distributed and marketed in refrigeration from -1 to 5 ° C or freezing from -10 to 40 ° C. 'l¡; l? ? '-: n: na PROCESS !!: MASTER BAG (MASTER BAG) ~ Q Z BP-'f 1. Preparation of marinated meats and / or i o.cion prepared and seasoned raw. 2. 3. Accompaniment of curnpiyeno meat. Pad, marinated in trays or 'TuberlO charola maauine «4. Embedded and codified trays . Bags 5. Arrangement of 15 with high trays in bags with high barrier to oxygen barrier. oxygen. 6. Air evacuation, injection of gas mixture and 6. Mixing or sealing gas bags. 7 Packaging. 25 1. Preparation of marinated and / or seasoned meats. The initial meat raw material to be processed, is bone and boneless meat of species for human consumption with the following characteristics: packed in vacuum or bulk, preserved in refrigeration (-1 to 5 ° C) or freezing (-10 to -40CC ), in the case of frozen meat, it is thawed 30 before its preparation.

The following describes the method of preparation of the meat: a) The slaughterers eliminate grease and superficial fabric with knives or dismemberment machine according to the specification of .-? each product. b) The meat is cut into steaks, cubes, slices, etc., by planters. - • > - c) The meat is subjected to marination or injection processes to add flavors and improve juiciness and texture. d) Some products are seasoned, sprinkled or added with marinade. • > nr 2. Placement Pad For products that require an absorbent pad, used to retain the juices released by the meat during storage, it is placed inside the tray in the base. This tray does not have characteristics of high oxygen barrier as in process I. 3. Arrangement of Meat The marinated and / or prepared and seasoned meat is accommodated in the tray with the type of accommodation and grammage specified for each product. 4. Emplayado The trays with the marinated and / or prepared and seasoned meat are hand-rolled or with filtering machines with gas-permeable films (oxygen permeability 15,000 cc / m2 / 24hrs @ 23 ° C and .0% RH) to allow the gas mixture injected in subsequent passages can diffuse into the meat. 5. Arrangement of trays The trays are coded and placed in bags of different sizes, according to the specification. The material of these bags is suitable for high oxygen barrier (oxygen transmission less than 6 cc / 4.4 ° C / m2 / 24hrs, 1 atm and 0% RH) and can be sealed with heat. 6. Air evacuation The open part of the bag with the trays is placed in the machine, where the gas mixture is injected with the composition carbon monoxide described in process I and the bags are sealed. 7. Packaging - < ? p, -; c ^ Once sealed, the bags are placed in cardboard boxes and strapped. The master bags are kept refrigerated at -1 to 5 ° C or freezing at -10 to -40 ° C during storage, .and. distribution. The trays with product are removed from the master bags and displayed in refrigeration or freezing, to the public individually.

PROCESS III. PRETREATMENT WITH GAS MIXTURES 3. Storage I refrigeration 24 to 72 hrs. 4. Evacuation of gas mixture and vacuum packing.

. Packaging 6. Storage 10 in refrigeration or freezing. 1. Preparation of marinated and / or seasoned meats. The initial meat raw material to be processed is bone and boneless meat of species for human consumption with the following characteristics: 15 Vacuum or bulk packaging, preserved in refrigeration (-1 to 5 ° C) or freezing (-10 a - 40 ° C), in the case of frozen meat, it is thawed before its preparation. The following describes the way of preparation of the meat: a) the planters eliminate grease and superficial fabric with knives or dismemberment machines according to the specification of each product. b) The meat is cut into steaks, cubes, slices, etc., by the planters. c) The meat is subjected to marination or injection processes to add flavors and improve juiciness and texture. 25 d) Some products are seasoned, sprinkled or added with marinades. 2 Exposure of marinated and / or prepared and seasoned meat to the gas mixture Prepared meat is put inside bags with high oxygen barrier (oxygen transmission 6 cc / 4.4 ° C / m2 / 24 hrs and 0% RH) , the air is evacuated, replace it with a mixture of gases of composition:, 0.4 >at 5% carbon monoxide and 99.6% carbon dioxide balance at 95% -and the bags are sealed. The bags sealed with the product are kept in refrigeration at -1 to 5 ° C for 24 to 72 hrs., To allow the dissolution of the gas mixture in the marinated meat and the formation of the bright red pigment, for its subsequent packing at the empty. After 24 to 72 hours of refrigerated storage, the carbon monoxide has interacted with the pigment in the meat to form bright red carboxymyoglobin. The bags are open and: < * - - '».-. a) The gas mixture originally injected is evacuated and the bags sealed, leaving the product packed in vacuum. OR b) The product is repacked under vacuum in bags with the same oxygen permeability characteristics as the original bags. The bags can be heat shrink or not. If heat shrink bags are used, they are submerged in a hot water bath at a temperature of 60 to 90 ° C for a period of 1 to 60 seconds. 4 Packaging The number of bags according to the specification is placed in cardboard boxes, strapped and coded. The marinated and / or prepared and seasoned meats, packed in this way, are stored, distributed and marketed in refrigeration from -1 to 5 ° C or freezing from -10 to 40 ° C.

Technical characteristics of the product. For the three processes described, the technical characteristics of the product are; a raw meat product (without cooking) added with salts, condiments and brines that give it a special flavor and feature that distinguishes it from meat in its natural state, that is raw meat without additives or ingredients.

The selection of each of the described processes depends on: the icion: L-A needs at the point of sale of the product and the cost of the packaging that -, i. Í d% v can be added to the cost of the product. ~ n 00I •. ' r? ~ '< ns The products obtained from the three processes are maintained in 1: < - .neither'. 5 refrigeration (-1 to 5 ° C or freezing -10 to -40 ° C) during storage, distribution and commercialization. The product thus processed and packaged in the modified atmospheres, which contain .QC ..3- contain carbon monoxide in the proportions described, have a characteristic bright red color ormaf 'i f. The use of carbon monoxide.acti v 10 counteracts the effect of color change towards brown tones of the flesh "* > ~ ak marinated caused by the oxidation of myoglobin and favored by the addition of ingredients or pro-oxidant additives such as sodium chloride. The bright red color is not achieved under any circumstances without the presence of carbon monoxide gas during the entire microbiological shelf life in refrigeration or freezing of the products. Similar colors can be obtained with the presence of oxygen, but this color is unstable and degrades in 1 to 3 days under refrigeration conditions. With the presence of CO gas in the proportions described, the color is stable under refrigeration conditions from -1 to 5o for up to 7 weeks. 20 MODALITY I 1.- Product ready for the shelf, the process of this product has already been described in the process I "Use of Trays and Films Modified Atmosphere" the product is packed in a central plant in individual packages that are not 25 opened by the final consumer just before preparing them for consumption. That is, in the individual packages produced by the manufacturer, the product is handled, stored, transported, distributed and marketed to the final consumer while maintaining cooling conditions (-1 to 5 ° C) or freezing (-10 to -40) all the time ° C) This modality is known as Ready-for-Shelf Products (Case Ready). > Í Q'db GU6 Example 1 Marinated beef meat packed in trays with modified atmospheres containing carbon monoxide. Different cuts of beef (Arracheras, tampiqueñas, bisteces, chunks, and ground beef from refrigerated primary cuts were marinated, that is, water and ingredients that consisted of Chloride -. Sodium phosphate, Sodium or potassium phosphate, Erythorbate or sodium or potassium ascorbate, or other moisture retention agents such as carrageenan-I and proteins of origin. or vegetables, seasonings and preservatives, being involved in a variety of treatments for the incorporation of salts, such as sprinkling, injection, mixing in mechanical means, massage with or without vacuum. placed in oxygen-proof plastic trays, with a maximum oxygen transmission characteristic of 0.1 cc / 24 15 hrs / tray at 23 ° C and 0% RH, including a liquid retention pad inside the tray. passed to a machine that removes the present air and injects a mixture of gases called Modified Atmosphere followed by sealing the package with a film flexible and transparent plastic with maximum oxygen transmission of 32 ce / a 20 23 ° C / m2 / 24rs / 0% RH and 1 atm. Subsequently, the packages were stored under refrigeration at a temperature of -1 to 5 ° C and microbiology tests and visual evaluation of the color were made to determine their deterioration over time. The results obtained are the following: 25 Three types of modified atmosphere were used. MOLIDA DE RES Atmosphere 1: Composed by 80% Oxygen and 20% Carbon dioxide. Result; after 7 days, the color in some areas was unpleasant coffee resulting from the oxidation of myoglobin pigment, the mesophilic aerobic bacteria count was 310,000 ufe / g, denoting that the product on the microbiology side was suitable for human consumption. After 10 days, the aerobic mesophilic bacteria count was 6,000,000 cfu / g, the color brown and rancid odor of fat oxidation, denoting that the product was no longer suitable for consumption. Atmosphere 2: Composed by 30% CO2 > and 70% N2. . * .- - * - •. Result: On the first day the color of the meat was already purple, not bright red, characteristic of fresh meat, denoting the non-oxygenation of the pigment of the meat. The microbiological result at 12 days was 320,000 cfu / g of aerobic mesophilic bacteria. Although the account ('bacterial. * Was low the product is not suitable for sale due to the purple color of the developed meat. MI-> G: Atmosphere 3: Composed by 0.45% CO, 25% CO2 and balance of 74.55% of N2 Result: At 9 days the color of the meat was bright red characteristic of fresh meat and the mesophilic aerobic bacteria count was 190,000 cfu / g, denoting that the product was suitable for consumption. at 14 days the color continued to be bright red but the bacterial count was 4,500,000 cfu / g denoting that the product was already at the limit of its shelf life.

So it was determined that the life of the product was 10 to 11 days. Table 1a presents the summary of the results of example 1"Meat Ground Beef ".

BMA = aerobic mesophilic bacteria. - - p- ^? < * > '< - < - "'- -' ufc / g = colony forming units / gram sa mrm.,. -. - the r .. i .. CUTTERS OF REST TYPE ARRACHERA, TAMPIQUEÑA, BROCHETA (TROZO), MILANESA AND BISTEC 5 Atmosphere 1: Composed by 80% Oxygen and 20% Carbon dioxide < (GT2)? • • • Result: At 7 days the color was in some areas unpleasant coffee due to r - • oxidation of the pigment myoglobin, the Mesophilic bacterial count was aerobic at 61,000 cfu / g, denoting this that the product of the microbiology was suitable for human consumption. aerobic mesophilic bacteria was 7,000,000 cfu / g, color &coffee and rancid odor, product of fat oxidation, denoting that the product was no longer suitable for consumption Atmosphere 2: Composed of 30% CO2) and 70 % N2 Result: On the first day the color of the meat was already unpleasant purple 15 denoting the non-oxygenation of the pigment in the meat. At 19 days, it was aerobic mesophilic bacteria of 620,000 cfu / g. Although the product was suitable for consumption, it was determined that the product had no shelf life given the unpleasant purple color from the beginning. 20 Atmosphere 3: Composed of 0.45% CO, 25% CO2 and 74.55% N2 balance. Result: At 25 days the color of the meat was bright red characteristic of fresh meat and the mesophilic aerobic bacteria count was 760,000 cfu / g, denoting that the product was suitable for consumption. At 29 days the color 25 continued to be bright red but the bacterial count was 28,000,000 cfu / g and putrid odor, denoting that the product was no longer suitable for consumption. So it was determined that the life of the product was 20 to 25 days. In literature review in Luño, et al (2001) "Beef shelf life in low 02 and high CO2 atmospheres containing different low CO concentrations Science 55, 413-419 concludes that in fresh beef packed in atmospheres containing Oxygen and Monoxide Carbon, it is possible to extend the life of the ROCHETA shelf for 5 to 10 days under refrigeration conditions. • • »o. --- * -i tonri Table 1 b presents the summary of the results of example 1" Meat not i < 5 of Res Type Arrachera, Tampiqueña, Brocheta (Piezo), Milanesa and Bistec. "- < n? ~ Í Table 1b.Mode I. Example 1." Beef Type Beef, Tampiqueña, • Brocheta (Piezo), Milanesa and Steak "--- ^ (tjt r ci ao fts cuunia r < r ^ re * o 10 -ur» r - cfu / g = colony forming units / gram Example 2 Marinated pork, turkey and chicken meat patched in trays with modified atmosphere containing carbon monoxide. Similar tests were done to beef but using pork, leg and thigh of turkey and leg and chicken thigh and although the bacterial counts on the same days of storage are greater than beef and the shelf life is smaller, The pattern of color behavior is similar. That is, in the samples that do not have CO, the color of the meat deteriorates very fast, from 3 to 4 days. 25 Based on the tests carried out, the only combination of gases in a modified atmosphere that can result in maximum bacteriological shelf life while retaining for a longer time the bright red color of the red meat marinated beef, pork, mutton, turkey, chicken and any other species suitable for human consumption whose pigment is myoglobin, is • ~. -t ~? that one that does not have oxygen and that contains 0.3 to 0.5% of CO, of 20 to 70% r '* ?: > & ? E of CO2 and the balance with Nitrogen. In marinated or fresh products packaged in atmospheres without CO, the color deteriorates before the bacteriological shelf life is exhausted. On the other hand, in products of this type - r ^ r 5 packed in atmospheres containing CO, the life of the color exceeds - i. , r. * ^ «v considerably to the bacteriological life of the product under refrigerated storage conditions. ncfo ^ 0 ^ 'process of this product has already been described in the process II master bag ^ (Master Bag). MASTER BAG. The marinated product is packaged in the individual packages in which it is going to be offered to the final consumer, but these packages are not hermetically sealed nor are their materials impermeable, so they allow the penetration of oxygen. These individual packages are manufactured in packaging bags called Master Bags that contain modified atmospheres with different combinations of gases that help the product to preserve its color and its bacteriological quality during storage and distribution in refrigeration (-1 to 5 ° C). . The Master bags are opened and the individual packages are placed on the display units with refrigeration system in the commercial establishments for sale to the final consumer. Example 3. 25 Marinated beef meat with bone and without bone packed in master bags. Beef cuts with bone and without bone, such as aguayón, bola, contracara, sirloin, chambarete with bone, chops were injected and prepared in a similar way to that described in the examples of modality I. The marinated products, prepared in this way, were placed in polystyrene trays with liquid absorbing pads "and wrapped in a flexible PVC film with high oxygen permeability of 15,000 .?, i- cc / m2 / 24hr at 23 ° and 0% RH. Five trays thus obtained were placed inside a master pouch of • -5 - flexible material and high oxygen barrier (oxygen transmission-less than j.if- ..r 6 cc / 4.4 ° C / m2 / 24 hrs , 1 atm and 0% RH). The master bags with the product are put into a machine in which the air is evacuated and injected with a mixture of gases and hermetically sealed bags SP ^^ trp The bags are kept refrigerated at -1 to 5 ° C, and bacteriological shelf life studies and visual color evaluations are practiced. In the tests carried out, two types of gas mixtures were used: Atmosphere 1. 0.45% CO, 70% CO2, and balance Nitrogen 15 Atmosphere 2. 0.45% CO, 25% CO2, and Nitrogen balance. The results showed that the bright red color of the meat inside the master bag was maintained until the end of the bacteriological shelf life, 15 days, for bone-in meat and at 20 days for boneless meat in the case of both mixtures. gases 20 When repeating the tests using pork, although the bacteriological shelf life is shorter, the pattern of color behavior was similar to that of beef. MODALITY III. Pretreatment in atmosphere and subsequent vacuum packing. 25 The process of this product has already been described in process III pretreatment with gas mixtures. Beef cuts, arracheras, tampiqueñas, milanesas, pieces, etc. They are injected and prepared in a manner similar to that described in the preferred embodiment (Modality I). Once prepared, they are placed in impermeable bags with oxygen transmission characteristics of less than 6 cc / 4.4 ° C / m2 / 24 30 hrs, 1 atm and 0% RH. The bags are passed to a machine that evacuates the air and injects the gas mixture with carbon monoxide. Subsequently the bag is hermetically sealed. n -or psrmetic U- The bags with product are stored in refrigeration from -1 to 5 ° C for a sufficient time (24 to 48 hrs) so that the pigment of the meat combines with the CO and develops the bright red color . After this period, "the bags open and a) In the same bag the atmosphere is evacuated, vacuum is applied and hermetically sealed, or else b) The bag is opened, the product is removed and repacked in another bag "G Ü which in turn is vacuum sealed i -f Z 1 The product packed in vacuum and pre-treated in atmospheres containing CO is kept refrigerated (-1 to 5 CC) during storage and distribution. final is made in the 15 vacuum sealed packages Example 4. Portions of 1 kg of prepared and marinated beef cuts were packed in bags with oxygen transmission of less than 6 cc / 4.4 ° C / m2 / 24 hrs, 1 atm and 0% RH. The bags containing the product were evacuated air 20 and injected an atmosphere containing 0.45% CO, and 99.55% CO2. The packages were hermetically sealed and stored for 24 and 48 hours at a temperature of -1 to 5 ° C. As a control, vacuum-sealed packages of the same product were prepared without pretreatment with the atmosphere. Subsequently the packages were opened and the atmosphere was evacuated, made vacuum and sealed hermetically. The product is stored in refrigeration. Microbiological conditions and color were evaluated at 21 and 28 days. The results at 21 days for both pretreatments (24 and 48 Hrs in atmosphere with CO) showed a bright red color and good bacteriological quality (58,000 and 70,000 cfu / g mesophilic aerobic bacteria). The control 30 had good bacteriological quality (100,000 cfu / g aerobic mesophilic bacteria) but the color was unpleasant purple. The tests were repeated at the same time * the 28 days found for the products with pretreatment concrubricated with CO, during 24 and 48 hrs. a bright red color and an account of aerobic mesophilic bacteria suitable for human consumption (200,000 >; yir250¡.000ií'Q r & comlíi • ~ ufc / g). The control had good bacteriological quality (350,000 cfu / g) but < the > - ir-imo "! 5 color was unpleasant purple, with this example we concluded ique cel; n? pretreatment of marinated red meat of different species that is f ~ - * - subjected to a pretreatment consisting of exposing it a minimum of 24- hours in an atmosphere containing CO and then vacuum packed will have a "bright red color" during its shelf life in refrigeration, a < difference "from, a meat without pretreatment vacuum packed only and maintained -in Refrigeration of -1 to 5 ° C. Table 2 shows the summary of the results of example 4. "Beef cuts of 1 kg" 15 Table 2. Modality III, Example 4. "Beef cuts 1 kg " twenty ufe / g = colony forming units / gram

Claims (4)

1. nmesele Dsctóiws CLAIMS ldu, 00ü I.Using carbon monoxide, to maintain the bright red color of the HÍ rifít < FI meat marinated and / or prepared and seasoned raw, packed in atmosphere1 a-j. i tiu 5 modified and / or vacuum, characterized because: meats of the species - stop? : human consumption (Bovine, Swine, Ovine and Ave), marinated and / or prepared and ', fiora. seasoned raw, placed in trays, with or without absorbent pad u.i are put in contact with modified atmospheres when evacuating the air, e. It is necessary to inject into the trays mixtures of gases (modified atmospheres) of: in compositions: 0.05 to 5% carbon monoxide (CO), with combinations of other gases such as carbon dioxide (CO2) 10 to 70%, Oxygen (O2) from 0 to 80% and the rest balance with nitrogen (N2) and / or air 10 to 15 95%. Later the trays are sealed with films with high oxygen barrier, keeping the modified atmosphere inside the trays and in contact with the marinated and / or seasoned meats, until the final consumer opens them. The trays, thus packaged, are ready for the shelf and sale to the final consumer. During storage, transportation, distribution and exhibition for sale, the trays are kept in refrigeration from -1 to 5 ° C or freezing from -10 to -40 ° C.
2. 2. Use of carbon monoxide to maintain the color of the meat marinated and / or prepared and seasoned raw, packed in modified atmosphere and / or under vacuum, in accordance with clause 1, characterized because: meat of the species for consumption human (Bovine, Swine, Sheep and Poultry), marinated 30 and / or prepared and seasoned raw, are placed in trays with or without absorbent pads, covered with films of high gas permeability and placed in master bags, with high oxygen barrier , where they are put in contact with modified atmospheres, when evacuating the air and replacing it with mixtures of gases (modified atmospheres) of composition: 0. 05 up to 5% carbon monoxide (CO), with combinations of other gases such as carbon dioxide (CO2) from 10 to 70%, Oxygen (O2) from 0 to 80% irme ae? and the rest balance with nitrogen (N2) and / or air 10 to 95%. Subsequently the - • < • The bags are sealed, and the gas mixture is kept inside the bags - e-? .p5; even before the bags are opened. The gas mixture diffuses into the meats through the permeable film. Master bags are kept in storage during storage, transportation and distribution. Cooling from -1 to 5 ° C or freezing from -10 to -40 ° C. At the points of sale icBa? S) oe the master bags are opened, the trays removed from the master bags. > «- •» '.-- 10 and placed in exhibitors with refrigeration or freezing to be sold.
3. 3. Use of carbon monoxide to maintain the color of the meat marinated and / or prepared and seasoned raw, packed in modified atmosphere and / or under vacuum, in accordance with clause 2, characterized because: meats of the 15 species for human consumption ( Bovine, Swine, Ovine and Ave), marinated and / or prepared and seasoned raw, are placed directly or in trays inside bags with high oxygen barrier, where they are put in contact with modified atmospheres evacuating the air and replaced by gas mixtures (modified atmospheres) of composition: 0.05 up to 5% 20 of carbon monoxide (CO), with combinations of other gases such as carbon dioxide (CO2) from 10 to 70%, Oxygen (O2) from 0 to 80% and the rest balance with nitrogen (N2) and / or air 10 to 95%. The bags are sealed and the meats remain in contact with the modified atmospheres for at least 24 hours and are kept refrigerated at -1 to 5 ° C. At the end of the 25th minimum period of 24 hours the bags are opened and the original atmospheres are evacuated, packing the vacuum meats, either in the original balls or in new bags. The bags are stored, distributed and marketed in refrigeration from -1 to 5 ° C or freezing from -10 to -40 ° C). 30
4. 4. Marinated meat products and / or raw seasoned preparations, .- > - characterized because they are packed in atmospheres- -modified in accordance with clauses 1 to 3. • TOID G-D, 5- -ulO fifteen twenty 25