WO1998005224A1 - Meat product and method for production thereof - Google Patents

Meat product and method for production thereof Download PDF

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Publication number
WO1998005224A1
WO1998005224A1 PCT/AU1997/000487 AU9700487W WO9805224A1 WO 1998005224 A1 WO1998005224 A1 WO 1998005224A1 AU 9700487 W AU9700487 W AU 9700487W WO 9805224 A1 WO9805224 A1 WO 9805224A1
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WO
WIPO (PCT)
Prior art keywords
meat
meat composition
composition
casing
cased
Prior art date
Application number
PCT/AU1997/000487
Other languages
French (fr)
Inventor
Warren Ernest Weitemeyer
Original Assignee
MUSCOFIELD PTY LTD. as trustee for
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MUSCOFIELD PTY LTD. as trustee for filed Critical MUSCOFIELD PTY LTD. as trustee for
Priority to JP10507391A priority Critical patent/JP2000516088A/en
Priority to AU36141/97A priority patent/AU716044B2/en
Priority to NZ334433A priority patent/NZ334433A/en
Priority to BR9710772A priority patent/BR9710772A/en
Publication of WO1998005224A1 publication Critical patent/WO1998005224A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/45—Semi-moist feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

Definitions

  • This invention relates to a meat products and methods of production thereof.
  • the invention is directed particularly to meat products and methods of production thereof, which have a good shelf life and which can be used for human consumption or as animal food.
  • Manufactured meat containing food products are typically provided as "dry" manufactures or precooked preparations in tins. Both of these forms have a distinct disadvantage in terms of want of customer appeal.
  • a dry product generally requires supplementation and is relatively unpalatable to pets.
  • Canned human or pet foods have the inherent problems of transport weight, can opening and disposal, inability to see that product, corrosion, constituent separation and/or stratification. It has been proposed to market a "fresh" pet food product in the form of a refrigerated roll comprising soy meal. However, this is a meat free product in order to reduce the number and types of bacteria and other contaminants that may grow on it .
  • the product is also heavily preserved with nitrites, sulphur dioxide and/or citric acid to improve its shelf life.
  • Pet sausages have been proposed. However, these have generally been of limited shelf life and require refrigeration from point of manufacture. processes used for the preservation of meat sausages for human consumption generally rely on preservation by means of fermentation, salt, nitrites, sulphur dioxide and/or dehydration to achieve shelf life.
  • the present invention aims to provide a meat product having a good shelf life with no, or with reduced refrigeration, and methods of production thereof which may overcome the above disadvantages.
  • the invention resides in a method of producing a long life meat product comprising the steps of : - processing a meat based composition to a forceable condition; further processing said forceable composition under vacuum; forcing said composition under vacuum into a semipermeable casing of material selected from polyvinylidene dichloride polymers and copolymers thereof ; sealing said casing; cooking said forced composition at a pressure of at least 250 kPa, and cooling said cooked composition.
  • the meat based composition may be selected from meat compositions suitable for use as a major potion of the diet of humans or animals.
  • the composition may include whole meat, bone meal, cereals, flavouring, sugars, vitamin and mineral additions including salt, and any other additives prescribed for the purpose of formulating foodstuffs.
  • the composition may include a suitable binder comprising, for example, compositions of cereals, starches, gums or the like.
  • the composition may include colour or flavour to improve appearance or palatability, if required.
  • the processing of the dietary composition may be by any suitable process.
  • the processing is selected such that a temperature of less than 17 °C is maintained. It has been determined that this maximum processing temperature provides the most liberal processing condition consistent with avoiding proliferation of contaminating microorganisms.
  • the processing temperature is maintained in the region of 4°C.
  • the vacuum processing stage is preferably conducted at a depression and for a time to substantially degas the composition prior to forcing.
  • the vacuum processing stage may be conducted at a pressure of 100mm Hg or less for about 15 minutes.
  • lesser depressions may be utilised with corresponding increase in processing time.
  • the processing temperature is maintained at or below 17 °C during the vacuum processing stage.
  • the semipermeable PVDC casing may be selected from those casings forming an effective barrier to contaminating microorganisms under room temperature storage conditions, whilst providing permeability at the preferred cooking temperatures and pressures.
  • the semipermeable casing may be selected from seamless polyvinylidene dichloride polymer film casings.
  • the selected film casing is heat sealable by suitable process such as welding or vacuum heat sealing by the CRYOVAC process.
  • suitable process such as welding or vacuum heat sealing by the CRYOVAC process.
  • resistance to the rigours of processing in accordance with the present methods is preferably achieved by the use of metal or other sealing chips.
  • the cooking process may take any suitable form consistent with the selection of semipermeable casing material.
  • the cooking may be done by boiling, steam cooking or other suitable process provided that the pressure applied during the cooking process may be maintained above 250 kPa .
  • the cooking is achieved by pressure cooking in steam.
  • the time and temperature of the cooking process may be selected in accordance with the known parameters for cooking such goods.
  • the cooking temperature is selected to be above the highest pasteurisation temperature of the constituents of the mixture and particularly above the temperature of statistical survival of thermophilic bacteria. Accordingly, the temperature of cooking will generally be in excess of 100°C and is preferably in the region of 121°C.
  • the product is cooled under process pressure.
  • 64mm casings are preferably cooled under pressure of at least 40 minutes, and 76mm casings are preferably cooled for at least 45 minutes. Other casing diameters are also used.
  • this invention resides broadly in a composition suitable for cooking under pressure in a casing and including meat, cereal and a binder, characterised in that said binder comprises from 0.01 to 2% by weight of each of guar gum and sugar.
  • 15kg of ground beef was blended with 23 Og of a powdered gum comprising carrageen and locust bean, 200g of guar, 180g salt, 40g sodium tripolyphosphate (a binder) , potassium carbonate (to stabilise the pH) , 5kg water, and the mixture was mixed at 17°C or less until uniform.
  • Flavours, spices and colourings (204g) can be added to suit .
  • the meat composition was f rther mixed to a forcible emulsion.
  • the final mixed meat composition was subjected to a vacuum of lOOmm Hg in the mixing vessel and further mixed for 5 minutes.
  • the mixed meat composition was forced into 76mm
  • PVDC polyvinylidene dichloride
  • the filled casings were placed in an industrial pressure oven, steam heated to 121°C and subjected to a pressure of 300 kPa.
  • the filled casings were cooked for 110 minutes representing a come-up time of 25 minutes and a process time of 85 minutes.
  • the mixed mince composition was forced into 76mm polyvinylidene dichloride (PVDC) casings and sealed with clips under vacuum.
  • PVDC polyvinylidene dichloride
  • the filled casings were placed in an industrial pressure oven, steam heated to 121°C and subjected to a pressure of 300 kPa .
  • the filled casings were cooked for 10 minutes representing a come-up time of 25 minutes and a process time of 84 minutes.
  • Meat product in the form of "red banded offals" or boning room trimmings and bone meal was minced at about 4°C. Plate temperatures did not exceed 17°C. 380kg of the minced meat product, and 120kg of emulsified chicken feet, was blended with 9kg of a powdered gum composition consisting of carrageen and locust bean, and a mix of vitamins and minerals, 3kg salt, 1.5kg KC0-, (to stabilise pH) , 1.5kg sodium tripolyphosphate (binder) and was mixed until uniform.
  • 225kg water was added with 0.15kg aniseed, 0.75kg meat flavouring, food colour and 6.0kg guar gum, and the meat composition was mixed until uniform and then further mixed to a forcible emulsion.
  • 8.0kg egg (optional) was added and the mixture further mixed until even.
  • the final emulsified mixed mince composition was then subjected to a vacuum of 100mm Hg in the mixing vessel and further mixed for 15 minutes.
  • the mixed mince composition was forced into
  • PVDC polyvinylidene dichloride
  • the filled casings were placed in an industrial pressure oven, steam heated to 121°C and subjected top pressure of 300 kPa .
  • the filled casings were cooked for
  • the cooked products were cooled under pressure for between 30 - 60 minutes (depending on casing size) .
  • Product was tested and delivered an Fo rating of 8 - 10.
  • Product produced in accordance with the foregoing embodiment, in containing meat comprises a more nutritious food product.
  • the selected process conditions substantially eliminates contamination whilst retaining nutritional values without preservatives such as nitrites, sulphur dioxide and/or citric acid.
  • Being a meat product its does not require supplementation in the diet of the pet.
  • the product is superior in having an extended shelf life without refrigeration.
  • Preservation by means of fermentation, salt, nitrites, sulphur dioxide and/or dehydration commonly used to preserve human-consumption s allgoods but inconsistent with the well being of pets is avoided.
  • the product has application as military rations, survival rations for military and non-military use; a nutritious food source in poor and undeveloped countries where hygiene standards are low and refrigeration is not guaranteed.
  • compositions for use in the present method are summarised in Table 1, wherein units are parts by weight

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Birds (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A room temperature shelf stable cased meat product for human or animal consumption is prepared using a particular process and a particular casing.

Description

TITLE MEAT PRODUCT AND METHOD FOR PRODUCTION THEREOF FIELD OF THE INVENTION This invention relates to a meat products and methods of production thereof. The invention is directed particularly to meat products and methods of production thereof, which have a good shelf life and which can be used for human consumption or as animal food.
BACKGROUND ART Manufactured meat containing food products are typically provided as "dry" manufactures or precooked preparations in tins. Both of these forms have a distinct disadvantage in terms of want of customer appeal. For animal foods such as pet food, a dry product generally requires supplementation and is relatively unpalatable to pets. Canned human or pet foods have the inherent problems of transport weight, can opening and disposal, inability to see that product, corrosion, constituent separation and/or stratification. It has been proposed to market a "fresh" pet food product in the form of a refrigerated roll comprising soy meal. However, this is a meat free product in order to reduce the number and types of bacteria and other contaminants that may grow on it . The product is also heavily preserved with nitrites, sulphur dioxide and/or citric acid to improve its shelf life.
Being a soy product, it must be supplemented by meat or meat products in the diet of the pet .
Pet sausages have been proposed. However, these have generally been of limited shelf life and require refrigeration from point of manufacture. processes used for the preservation of meat sausages for human consumption generally rely on preservation by means of fermentation, salt, nitrites, sulphur dioxide and/or dehydration to achieve shelf life.
These products are not intended to form the major portion of the diets of animals or humans, and in fact are not suited to form even a major portion of the diet. In recent years it has been proposed to utilise sterile processing of sausage in laminated centre seam casings. The casings are of the type originally developed to act as a steam permeable inner casing for cooling purposes. After cooking, the product is generally vacuum packed in an impervious outer casing for distribution and sale. However, the double packaging requirement makes it uneconomic as a food with an improved shelf life. Trials of the use of the casings without the outer impervious casing has failed to provide a meat product having a good shelf life without refrigeration.
OBJECT OF THE INVENTION The present invention aims to provide a meat product having a good shelf life with no, or with reduced refrigeration, and methods of production thereof which may overcome the above disadvantages.
In one form, the invention resides in a method of producing a long life meat product comprising the steps of : - processing a meat based composition to a forceable condition; further processing said forceable composition under vacuum; forcing said composition under vacuum into a semipermeable casing of material selected from polyvinylidene dichloride polymers and copolymers thereof ; sealing said casing; cooking said forced composition at a pressure of at least 250 kPa, and cooling said cooked composition.
The meat based composition may be selected from meat compositions suitable for use as a major potion of the diet of humans or animals. For example, the composition may include whole meat, bone meal, cereals, flavouring, sugars, vitamin and mineral additions including salt, and any other additives prescribed for the purpose of formulating foodstuffs. In order to provide product cohesion, the composition may include a suitable binder comprising, for example, compositions of cereals, starches, gums or the like. The composition may include colour or flavour to improve appearance or palatability, if required.
The processing of the dietary composition may be by any suitable process. Preferably, the processing is selected such that a temperature of less than 17 °C is maintained. It has been determined that this maximum processing temperature provides the most liberal processing condition consistent with avoiding proliferation of contaminating microorganisms. Preferably the processing temperature is maintained in the region of 4°C.
The vacuum processing stage is preferably conducted at a depression and for a time to substantially degas the composition prior to forcing. For example, the vacuum processing stage may be conducted at a pressure of 100mm Hg or less for about 15 minutes. Of course, lesser depressions may be utilised with corresponding increase in processing time. Preferably, the processing temperature is maintained at or below 17 °C during the vacuum processing stage. The semipermeable PVDC casing may be selected from those casings forming an effective barrier to contaminating microorganisms under room temperature storage conditions, whilst providing permeability at the preferred cooking temperatures and pressures. For example, the semipermeable casing may be selected from seamless polyvinylidene dichloride polymer film casings. The selected film casing is heat sealable by suitable process such as welding or vacuum heat sealing by the CRYOVAC process. However, it has been found that resistance to the rigours of processing in accordance with the present methods is preferably achieved by the use of metal or other sealing chips.
The cooking process may take any suitable form consistent with the selection of semipermeable casing material. For example, the cooking may be done by boiling, steam cooking or other suitable process provided that the pressure applied during the cooking process may be maintained above 250 kPa . Preferably, the cooking is achieved by pressure cooking in steam.
The time and temperature of the cooking process may be selected in accordance with the known parameters for cooking such goods. Preferably the cooking temperature is selected to be above the highest pasteurisation temperature of the constituents of the mixture and particularly above the temperature of statistical survival of thermophilic bacteria. Accordingly, the temperature of cooking will generally be in excess of 100°C and is preferably in the region of 121°C.
It has been determined that for cooking at the preferred temperature at the specified pressure, the time for cooking of meat based product, for size up to 100mm diameter and including come-up time, may be given by the general formula: t = 0.034r2 + 0.94r + 0.24(Tn - To) where t = time in minutes, r = radius of product in mm, To = start temperature in °C ad Tn = cooking temperature in °C. As the start temperature approaches the cooking temperature, the last term reduces to zero to give a cooling time t r at temperature of: tr = 0.034r2 + 0.94r Preferably, the product is cooled under process pressure. For example, 64mm casings are preferably cooled under pressure of at least 40 minutes, and 76mm casings are preferably cooled for at least 45 minutes. Other casing diameters are also used.
In a further aspect this invention resides broadly in a composition suitable for cooking under pressure in a casing and including meat, cereal and a binder, characterised in that said binder comprises from 0.01 to 2% by weight of each of guar gum and sugar. BEST MODE In order that this invention may be more readily understood and put in practical effect, reference will now be made to the following examples illustrating preferred embodiments of the invention.
EXAMPLE 1 - HUMAN CONSUMPTION (21kg batch)
15kg of ground beef was blended with 23 Og of a powdered gum comprising carrageen and locust bean, 200g of guar, 180g salt, 40g sodium tripolyphosphate (a binder) , potassium carbonate (to stabilise the pH) , 5kg water, and the mixture was mixed at 17°C or less until uniform. Flavours, spices and colourings (204g) can be added to suit . The meat composition was f rther mixed to a forcible emulsion. The final mixed meat composition was subjected to a vacuum of lOOmm Hg in the mixing vessel and further mixed for 5 minutes.
The mixed meat composition was forced into 76mm
(other sizes are also available) polyvinylidene dichloride (PVDC) casings and sealed with clips under vacuum. The sealed, uncooked product had a end of processing temperature of about 17 °C.
The filled casings were placed in an industrial pressure oven, steam heated to 121°C and subjected to a pressure of 300 kPa. The filled casings were cooked for 110 minutes representing a come-up time of 25 minutes and a process time of 85 minutes.
The cooked product was cooled under pressure for between 30 - 60 minutes (depending on the casing size) . Product was tested and delivered an Fo rating of 8 - 10. (Fo provides a calculation of the sterility of the product. The scale is from 0 - 12 with higher numbers indicating greater sterility. Most commercial canned food for human consumption has a Fo of less than 5) . EXAMPLE 2 PET FOOD
Beef in the form of boning room trimmings and bone meal was minced at about 4°C. Plate temperatures did not exceed 17°C. 137.5kg of the minced meat was blended with 12.5kg of standard emulsifying premix (GLOBUS) , 15kg sugar, 5kg bran and 1kg salt and mixed until uniform. (A binder and pH stabiliser can be added) . An emulsified additive composition was prepared comprising 751 water, 0.05kg aniseed, 0.25kg beef flavouring, 0.025kg colouring (N2) and 1.25kg guar gum. The additive composition was mixed into the meat composition until uniform and then further mixed to a forcible emulsion. 2.5kg egg was added and the mixture further mixed until even. The final emulsified mixed mince composition was then subjected to a vacuum of 100mm Hg in the mixing vessel and further mixed for 5 minutes .
The mixed mince composition was forced into 76mm polyvinylidene dichloride (PVDC) casings and sealed with clips under vacuum. The sealed, uncooked product had a end of processing temperature of about 17 °C.
The filled casings were placed in an industrial pressure oven, steam heated to 121°C and subjected to a pressure of 300 kPa . The filled casings were cooked for 10 minutes representing a come-up time of 25 minutes and a process time of 84 minutes.
The cooked product was cooled under pressure for between 30 - 60 minutes (depending on casing size) . Product was tested and delivered an Fo rating of 8 - 10. EXAMPLE 3 PET FOOD
Meat product in the form of "red banded offals" or boning room trimmings and bone meal was minced at about 4°C. Plate temperatures did not exceed 17°C. 380kg of the minced meat product, and 120kg of emulsified chicken feet, was blended with 9kg of a powdered gum composition consisting of carrageen and locust bean, and a mix of vitamins and minerals, 3kg salt, 1.5kg KC0-, (to stabilise pH) , 1.5kg sodium tripolyphosphate (binder) and was mixed until uniform.
225kg water was added with 0.15kg aniseed, 0.75kg meat flavouring, food colour and 6.0kg guar gum, and the meat composition was mixed until uniform and then further mixed to a forcible emulsion. 8.0kg egg (optional) was added and the mixture further mixed until even. The final emulsified mixed mince composition was then subjected to a vacuum of 100mm Hg in the mixing vessel and further mixed for 15 minutes.
The mixed mince composition was forced into
76mm (other sizes include 64mm and 50mm) polyvinylidene dichloride (PVDC) casings and sealed with clips under vacuum. The sealed, uncooked product has a end of processing temperature of about 17°C.
The filled casings were placed in an industrial pressure oven, steam heated to 121°C and subjected top pressure of 300 kPa . The filled casings were cooked for
110 minutes representing a come-up time of 25 minutes and a process time of 85 minutes.
The cooked products were cooled under pressure for between 30 - 60 minutes (depending on casing size) . Product was tested and delivered an Fo rating of 8 - 10.
Product produced in accordance with the foregoing embodiment, in containing meat, comprises a more nutritious food product. The selected process conditions substantially eliminates contamination whilst retaining nutritional values without preservatives such as nitrites, sulphur dioxide and/or citric acid. Being a meat product, its does not require supplementation in the diet of the pet. The product is superior in having an extended shelf life without refrigeration. Preservation by means of fermentation, salt, nitrites, sulphur dioxide and/or dehydration commonly used to preserve human-consumption s allgoods but inconsistent with the well being of pets is avoided.
The product has application as military rations, survival rations for military and non-military use; a nutritious food source in poor and undeveloped countries where hygiene standards are low and refrigeration is not guaranteed.
Further examples of suitable compositions for use in the present method are summarised in Table 1, wherein units are parts by weight
TABLE 1
INGREDIENTS MEAT AND LAMB CHICKEN AND BEEF RICE (EGG ENRICHED)
Water 225 75 225
Aniseed 0.15 0.05 0.15
Flavour 0.75 0.25 0.75
Premix 9.0 2.5 9.0
Guar gum 6.0 1.25 6.0
Additive Vegetables 6.0 Rice 2.5 egg 6.0
Meat 380 137.5 380
Emulsified chicken 120 15 120 feet
Salt 3 1 3
It will of course be realised that while the above has been given by way of illustrative example of this invention, all such and other modifications and variations thereto as would be apparent to persons skilled in the art are deemed to fall within the broad scope and ambit of this invention as is herein set forth.

Claims

CLAIMS :
1. A method of producing a cased meat composition comprising the steps of processing the meat composition to a forcible condition, forcing the meat composition under vacuum into a semipermeable casing of material selected from the group consisting of polyvinylidene dichloride and polymers and copolymers thereof, sealing the casing, and cooking the sealed meat composition containing casing to produce a cooked cased meat composition.
2. The method of claim 1, wherein the meat composition, when in the forcible condition, is further processed under vacuum prior to being cased.
3. The method of claim 2, wherein the sealed meat composition containing casing is cooked at a pressure of at least 250 kPa, and subsequently cooled.
4. The method of claim 3, wherein, prior to the cooking step, the method is carried out at a temperature of less than 17 degrees centigrade.
5. The method of claim 1, wherein the meat composition is suitable for human consumption.
6. The method of claim 5, wherein the meat composition comprises beef, a gum containing carrageen and locust bean, guar, a binder, a pH stabiliser, and water.
7. The method of claim 1, wherein the meat composition is suitable for animal use.
8. A cased cooked meat product formed by the method of claim 1 9. A cased cooked meat product formed by the method of claim 4.
PCT/AU1997/000487 1996-08-01 1997-08-01 Meat product and method for production thereof WO1998005224A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP10507391A JP2000516088A (en) 1996-08-01 1997-08-01 Meat product and method for producing the same
AU36141/97A AU716044B2 (en) 1996-08-01 1997-08-01 Meat product and method for production thereof
NZ334433A NZ334433A (en) 1996-08-01 1997-08-01 Cased meat products (sausages) covered with polyvinylidene dichloride
BR9710772A BR9710772A (en) 1996-08-01 1997-08-01 Meat-based food product and method for its production

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPO1381 1996-08-01
AUPO1381A AUPO138196A0 (en) 1996-08-01 1996-08-01 Meat product and methods for production thereof

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WO1998005224A1 true WO1998005224A1 (en) 1998-02-12

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GB2353200A (en) * 1999-08-17 2001-02-21 Nutrition Res Ltd A process for the preparation of pet food
EP2106702A1 (en) * 2008-04-04 2009-10-07 Sylvain Husipari KFT Minced meat product and a method for producing it

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CA2768568C (en) * 2009-07-30 2019-03-19 Nestec S.A. Wet food compositions having the characteristics of dry food compositions
CN103815424B (en) * 2014-02-28 2015-09-16 中国农业科学院北京畜牧兽医研究所 A kind of preparation method of sauce Yak Meat
GR2003061Y (en) * 2015-06-09 2015-12-08 Novaplot Enterprises Ltd, Easily-openable packaging for thermally-treated meat preparation
CN116322364A (en) * 2020-09-25 2023-06-23 胜斗士(上海)科技技术发展有限公司 Method for preparing chicken soup product and chicken soup product prepared by same
CN115137030A (en) * 2022-03-03 2022-10-04 广州卓诚食品科技有限公司 Aseptic packaging method and system for stew

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FR2054510A1 (en) * 1969-07-28 1971-04-23 Laurent Pierre Cat or dog foodstuff in sausage form
GB1335550A (en) * 1969-12-19 1973-10-31 Steigerwald Strahltech Casings for foodstuffs
SU1739942A1 (en) * 1990-03-19 1992-06-15 Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" Composition for making cooked sausage
AU9128191A (en) * 1990-12-14 1992-07-08 Krehalon Industrie B.V. Sausage-shaped food product

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
FR2054510A1 (en) * 1969-07-28 1971-04-23 Laurent Pierre Cat or dog foodstuff in sausage form
GB1335550A (en) * 1969-12-19 1973-10-31 Steigerwald Strahltech Casings for foodstuffs
SU1739942A1 (en) * 1990-03-19 1992-06-15 Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" Composition for making cooked sausage
AU9128191A (en) * 1990-12-14 1992-07-08 Krehalon Industrie B.V. Sausage-shaped food product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2353200A (en) * 1999-08-17 2001-02-21 Nutrition Res Ltd A process for the preparation of pet food
GB2353200B (en) * 1999-08-17 2003-02-26 Nutrition Res Ltd A process for the preparation of pet food
EP2106702A1 (en) * 2008-04-04 2009-10-07 Sylvain Husipari KFT Minced meat product and a method for producing it

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KR20000029680A (en) 2000-05-25
CN1226807A (en) 1999-08-25
NZ334433A (en) 1999-05-28
AUPO138196A0 (en) 1996-08-22
BR9710772A (en) 1999-08-17
JP2000516088A (en) 2000-12-05

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