NZ235915A - Vacuum-packaged meat; liquid-impermeable sheet of liquid absorber - Google Patents

Description

235 9 75 /Datc( }: Cutii^.otO Cpcc.• irv!., ,"i | r>,o*. ^h^.Q 2J.W.o 3 ^ 1 h,. ;Public?" .n ;2 6 JAN 1994 ;P.O.-' ..•• ■.: Ifaft... ;Patents Form No. 5 ;NEW ZEALAND ;PATENTS ACT 1953 ;COMPLETE SPECIFICATION ;METHODS FOR PACKING AND STORING MEAT AND PACKAGE ;WE, JAPAN VILENE COMPANY, LTD., of 16-2, Sotokanda 2-chome, Chiyoda-ku, Tokyo, JAPAN and SEIZO FUJINO, a Japanese citizen of 4-23-5, Fujimidai, Nerima-ku, Tokyo, JAPAN ;hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: ;- 1 - ;2359 15 ;The present invention relates to methods for packing and storing meat such as beef and pork and a package thereof, and more particularly to methods for packing and storing meat and a package thereof in which quality deterioration, decrease of commodity profit rate, and overabsorpt ion of juice of the meat can be prevented by absorbing and removing the juice transuding from the meat. (Prior Art) ;In general, juice transuding from meat (which may also be called extra juice hereinafter) is one of the reasons for lowering commodity value of the meat. ;In more details, a part of the meat becomes discolored in contact with the extra juice and the discolored portion has to be removed, so that it causes lowering of commodity profit rate. Moreover, the term of storing the meat becomes shorter because the above juice tends to propagate general active germs therein. ;A method for packing crustacean for the purpose of ranoving the extra juice which causes the above various problems is proposed in Japanese Laid-Open Patent Publication No. 63-71145 (a translation of which is available on request). However, in this method, when temporal or continuous pressure is applied to a liquid absorbing member which has absorbed the extra juice, the absorbed juice transudes from the surface of this member. Accordingly, it is difficult to decrease the time of contact between the extra juice and the food. Particularly, ;in case of storing the meat which is not covered ;? ;* 4 235915 shell, this proposed method is not sufficient for resolving the aforementioned problems.

The present applicant proposed a method for storing meat in Japanese Patent Application No.1-153159 (filed on June 15, 1989, and a translation of which is available on request).

As shown in Fig. 3, in this method, an absorption sheet (14) made by housing a high absorbent (13) in a bag (12) having a liquid permeable sheet (17) and a liquid impermeable sheet (18) is arranged so as to make the liquid permeable sheet (17) of the absorption sheet (14) contacting meat (11), and the absorption sheet (14) and meat (11) are stored in chilled conditions after being vacuum-packed in a gas impermeable film (15).

According to the method proposed in this Japanese Patent Application No.1-153159, the efficiency of the extra juice absorption has improved, better than the method disclosed in the above laid-open publication, by arranging the liquid permeable sheet (17) in contact with the meat (11)., and it has become possible to solve the aforementioned various problems.

(Problems that the Invention is to Solve) However, it is already anticipated that the absorption sheet will absorb necessary juice besides the extra juice in the meat according to the method in Japanese Patent Application No.1-153159. As it is well known, the iuice is 235 I an important part to decide the flavor of the meat, and losing the necessary juice will bring about lowering of the commodity value of the meat. Accordingly, in order to prevent overabsorption of the juice, it has been necessary to predetermine an amount of the transuding juice during its storing term and, according to this predetermination, to adjust the amount or speed of the liquid absorption.

However, the amount and speed of the juice transuding from the meat are varied according to sizes and shapes of the meat and to its storing conditions. Therefore, it is difficult to comprehend the amount and speed of the transuding extra juice, and high technique has been necessary to store the meat in stable conditions while keeping its commodity value high.

The present invention is made to solve the above problems, and the problems that the present invention is to solve are quality deterioration of the commodity, decrease of commodity profit rate, and overabsorption of the juice inside the meat.

An object of the present invention is to provide methods for packing and storing meat and a package thereof which can prevent the quality deterioration of the commodity, the decrease of commodity profit rate, and the overabsorption of the juice by absorbing and removing the juice transuding from the meat. - 4 ~ 9 1 5 ri / ^ • iy ■; I "7°fC|99j / (Means of Solving the Problems) The invention according to claim 1 is a package containing meat in which excessive meat juices are absorbed and freshness is retained, consisting of: - a gas impermeable film, and a liquid absorber, which consists of an absorber housed between a liquid permeable sheet and a liquid impermeable sheet; the liquid permeable sheet facing the gas impermeable film and the liquid impermeable sheet facing the meat; the arrangement being such that the meat is vacuum packed in the package and the structure of the liquid absorber, in combination with the vacuum packing, produces a capillary action in spaces between the meat and the liquid impermeable sheet, between the gas impermeable film and the meat, and between the gas impermeable film and the liquid permeable sheet, which draws excess juices away from the meat to be absorbed by the absorber via the liquid permeable sheet.

The invention according to claim 2 is a method of packing meat in a package of claim 1 comprising: placing meat upon the liquid impermeable sheet of the liquid absorber, and vacuum packing the meat and the liquid absorber in the gas impermeable film, to create a capillary action in spaces between the meat and the liquid impermeable sheet, between the gas impermeable film and (followed by page 5a) 23 5 9 1 5a the meat, and between the gas impermeable film and the liquid permeable sheet, which draws excess juices away from the meat to be absorbed by the absorber via the liquid permeable sheet.

A further aspect of the invention is a method for storing meat wherein the meat packed according to the method of claim 2 is refrigerated.

(Operation of the Invention) According to the method for packing meat of claim 1, capillary phenomenon occurs at spaces between the meat and the liquid impermeable sheet, between the gas impermeable film and the meat, and between the gas impermeable sheet (followed by page 6) 235 and the liquid permeable sheet respectively. Accordingly, the extra juice transuding from the meat reaches the liquid permeable sheet because of this capillary phenomenon. Consequently, only the extra juice transuding from the meat is absorbed by the absorber via the above liquid permeable sheet by applying the method of the present invention. (Working Examples) Methods for packing and storing meat and its package of the present invention are now explained in details hereinafter according to one embodiment illustrated in the drawings.

At the beginning, a method for packing meat according to claim 1 is explained.

This method comprises two components, (I) and (II).

(I) A liquid absorber (19) made by having an absorber (16) between a liquid permeable sheet (17) and a liquid impermeable sheet (18) is arranged so as to make the liquid impermeable sheet (18) facing the meat (11).

(II) This meat (11) and the above liquid absorber (19) are vacuum—packed in a gas impermeable film (15) so as to make juice which transudes from the meat (11) absorbed through the liquid permeable sheet (17) of the liquid absorber (19).

Each of the above components is now explained in details hereinafter according to Fig. 1 showing a 235 9 t diagrammatic cross-sectional view of a package.

In the first place, the above component (I) is explained.

In the present invention, the liquid absorber (19) comprises the liquid permeable sheet (17), the liquid impermeable sheet (18), and the absorber (16) held between these two sheets. The above liquid absorber (19) is arranged on the meat so as to make the liquid impermeable sheet (18) facing the meat which can take various shapes such as a block shape shown in Fig. 1, a thinly sliced shape, and others. Accordingly, the meat (11) does not contact the liquid permeable sheet (17) of the liquid absorber (19) directly, so that there is no such problem as the flavor of the meat is deteriorated because of forced absorption of the necessary juice inside the meat into the liquid absorber.

The meat (11) and the liquid impermeable sheet (18) of the liquid absorber (19) are usually arranged in contact with each other, but if it is necessary, a liquid permeable member (not shown in the drawings) such as paper or the like can be also provided between the meat (11) and the liquid impermeable sheet (18). It may be the case, for example, that the meat lapped in paper is vacuum-packed together with the liquid absorber in the gas impermeable film. 235 9 The aforementioned component (II) is now explained.

In the state of the already discussed component (I), the meat (11) and the liquid absorber (19) are vacuum-packed in the gas impermeable film (15), so that capillary phenomenon occurs at spaces between the meat (11) and the liquid impermeable sheet (16), between the meat (11) and the gas impermeable film (15), and between the liquid permeable sheet (17) and the gas impermeable film (15) respectively. Therefore, the extra juice transuding from the meat (11) is moved and diffused along a meat side surface of the gas impermeable film (15), and is absorbed by the liquid absorber (19) after reaching the liquid permeable sheet (17).

According to experiments performed by the inventor, within 450 - 680(mmHg) of vacuum degree is preferable during the above vacuum-packing. An upper limit of this range can be set so as to be high enough to generate the capillary phenomenon, and a lower limit is determined so as to be low enough to make only the extra juice substantially transuding from the meat. This concrete preferable range can be expected to realize various effects such as prevention of propagation of general active germs caused by the extra juice, prevention of dislocation of the liquid absorber (19) and the meat (11), and effective absorption of the extra juice. 235 A method for storing meat according to claim 2 is now explained.

When the meat vacuum-packed in the above method of claim 1 is kept at 3 - 6T, namely chilled, while not being freezed, the juice can be absorbed by the liquid absorber without being freezed. Moreover, the low temperature can be expected to decrease propagation of the general active germs.

A package according to claim 3 is now explained.

The package of the present invention comprises at least the gas impermeable film (15) for vacuum-packing the meat (11), and the liquid absorber (19).

The gas impermeable film (15) has various characteristics such as gas impermeability, strength, and flexibility which can realize the vacuum-packing of the meat, and is made of materials which do not has bad influence on human bodies. More concretely, conventionally used polyester film and polypropylene film of 40(//m) thickness would be preferable.

The liquid absorber (19) is formed by having the absorber (10) between the liquid permeable sheet (17) and the liquid impermeable sheet (18).

The liquid permeable sheet (17) has, in addition to water permeability and water resistance, such density (porosity diameters) as the absorber (16) does not come out 2 3 5 P " '• therethrough, and its materials which do not have bad influence on human bodies are desirable as well as the above gas impermeable film (15). As concrete examples of the liquid permeable sheet, preferable are wet laid nonwoven fabric, spunbonded nonwoven fabric, paper having hydrophilic property, and others which have such strength and elongation as a sheet shape of the liquid absorber (19) can be maintained as it is. This liquid permeable sheet (17) can be formed in multiple layers trying to ensure heat seal property at constitution of the liquid absorber (19), which is not shown in the drawings.

The liquid impermeable sheet (18) is made of materials which are impermeable to liquid, and have water resistance, and have no bad influence on human bodies as a food packing container. For concrete example, a polypropylene film of about 25(jum) thickness or a double layer film of about 30 (;um) thichness formed of a polypropylene film and a polyethylene film or the like are preferably used.

These liquid permeable and impermeable sheets (17) and (18) are laminated on each other so as to have the absorber (16) therebetween, and both the above sheets are bonded each other by means of adhesive made of hydrophobic synthetic resin or by means of fusion by heat.

The absorber (16) has to be formed of materials which - 1 0 - 235 9 have function of absorbing the extra juice and have no bad influence on human bodies in case of storing the meat. For concrete example, desirable is a water absorptive polymer sheet in which pulp or the like are added to absorptive polymer powder. Moreover a film, nonwoven fabric, and a mesh sheet, which all include water absorptive polymer, can be also used as the absorber (16). As this water absorptive polymer, preferable are cross linking polyacrylic salt, starch-acrylonitrile graft polymer, vinyl acetate-acrylic salt copolymer, isobutylene-maleic anhydride copolymer, polyvinyl alcohol (PVA)-maleic copolymer, carboxymethyl cellulose (CMC) cross linking material, and so on, of 50 -1,000 multiplication due to water absorptivity.

Moreover, as shown in Fig. 2, when pulp sheets (20) are provided on both surfaces of the absorber (16) of a film, nonwoven fabric, and a mesh sheet all including high water absorptive polymer, the sheet shape of the absorber (16) can be more surely maintained, and it can be expected that absorption of the extra juice is evenly performed all over the surfaces of the absorber (16).

The liquid absorber (19) can also be formed by having only the aforementioned water absorptive polymer powder, as the absorber (16), held and filled between the liquid permeable sheet (17) and the liquid impermeable sheet (18).

Embodiments according to this application have been - 1 1 - £0 5 explained in details so far, it is obvious that this invention is not limited to these embodiments. For example, one liquid absorber is pressed on one piece of meat in these embodiments, but plural liquid absorbers can be also pressed on one meat.

It is also obvious that numeral conditions, arrangement conditions, shapes, and other conditions can be optionally and preferably modified and deformed in design within the scope defined in the appended claims.

(Effects of the Invention) As it is apparent from the above explanation, according to a method for packing meat set forth in claim 1, the liquid absorber is arranged so as to make the liquid impermeable sheet facing meat, so that juice inside the meat will not be absorbed. Moreover, the meat and the liquid absorber are vacuum-packed in the gas impermeable film, so that the aforementioned capillary phenomenon can be utilized to carry the transuding extra juice to the liquid permeable sheet and to have it absorbed into the liquid absorber.

Accordingly, the deterioration of commodity value of the meat and the lowering of commodity profit rate of the meat due to discoloration can be prevented by avoiding contact between the extra juice and the surface of the meat. The liquid absorber is pressed against the gas - 1 2 - 235 8 impermeable film because of volume increase of the liquid absorber due to swelling, so that returning back of the extra juice absorbed by this liquid absorber is expected to be prevented. Especially, even when temporal or continuous pressure is applied, returning back of the extra juice via the liquid permeable sheet can be lowered because this kind of pressure and the above pressure due to the volume increase correspond to each other.

According to a method for storing meat set forth in claim 2, when the vacuum-packed meat is chilled while applying the technique defined in claims 1 and 3, various technical problems such as the aforementioned deterioration of commodity value, decrease of commodity profit rate, and overabsorption can be solved with removal of the extra juice from the meat.

According to a package set forth in claim 3, the aforementioned constitution can bring about the following effects; According to this package, the liquid impermeable sheet of the liquid absorber is arranged so as to face the meat, and the liquid permeable sheet of the liquid absorber is arranged so as to face the gas impermeable film, so that the extra juice is absorbed by the liquid absorber indirectly by means of capillary phenomenon. Accordingly, this package is preferable to be used in the above packing - 1 3 - 235 915 method of claim 1, and the stabilization of commodity quality and of commodity profit rate and the prevention of juice overabsorption can be realized. 4. Brief Explanation of the Drawings Fig. 1 is an enlarged cross-sectional view showing a package used for packing meat, Fig. 2 is an enlarged cross-sectional view of a liquid absorber, and Fig. 3 is an enlarged cross—sectional view showing a package of prior art.

Explanation of Codes 11: meat, 12: a bag, 13: a high absorbent, 14: an absorption sheet, 15: a gas impermeable film, 16: an absorber, 17: a liquid permeable sheet, 18: a liquid impermeable sheet, 19: an absorber, 20: a pulp sheet.

Applicant Agent Pafnnt. attorney Tataanori Hi roc «> /• fi 9 •-= i \ "7°HC/995 !

Claims (5)

WHAT WE CLAIM IS:

1. A package containing meat in which excessive meat juices are absorbed and freshness is retained, consisting of: a gas impermeable film, and a liquid absorber, which consists of an absorber housed between a liquid permeable sheet and a liquid impermeable sheet; the liquid permeable sheet facing the gas impermeable film and the liquid impermeable sheet facing the meat; the arrangement being such that the meat is vacuum packed in the package and the structure of the liquid absorber, in combination with the vacuum packing, produces a capillary action in spaces between the meat and the liquid impermeable sheet, between the gas impermeable film and the meat, and between the gas impermeable film and the liquid permeable sheet, which draws excess juices away from the meat to be absorbed by the absorber via the liquid permeable sheet.

2. A method of packing meat in a package of claim 1 comprising: placing meat upon the liquid impermeable sheet of the liquid absorber, and vacuum packing the meat and the liquid absorber in the gas impermeable film, to create a capillary action in spaces between the meat and the liquid impermeable sheet, between the gas impermeable film and the meat, and between the gas impermeable film and the liquid permeable sheet, which draws excess juices away from the meat to be absorbed by the absorber via the liquid permeable sheet. 23 59 1 5 16

3. A method for storing meat wherein the meat packed according to the method of claim 2 is refrigerated.

4. A package substantially as herein described with reference to Figures 1 and 2 of the accompanying drawings.

5. A method of packing meat substantially as herein described with reference to Figures 1 and 2 of the accompanying drawings. JAPAN VILENE COMPANY, LTD. and SEIZO FUJINO By T' ' "" " ys BALE AREY