WO2002011547A1 - Method for producing an improved packaged cooked meat product - Google Patents

Method for producing an improved packaged cooked meat product Download PDF

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Publication number
WO2002011547A1
WO2002011547A1 PCT/AU2001/000951 AU0100951W WO0211547A1 WO 2002011547 A1 WO2002011547 A1 WO 2002011547A1 AU 0100951 W AU0100951 W AU 0100951W WO 0211547 A1 WO0211547 A1 WO 0211547A1
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WO
WIPO (PCT)
Prior art keywords
meat product
packaged
meat
product
bacteria
Prior art date
Application number
PCT/AU2001/000951
Other languages
French (fr)
Inventor
Richard Pace
John Dickenson
Original Assignee
Valpall Pty Ltd
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 Valpall Pty Ltd filed Critical Valpall Pty Ltd
Priority to AU2001277399A priority Critical patent/AU2001277399A1/en
Publication of WO2002011547A1 publication Critical patent/WO2002011547A1/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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
    • 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
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Definitions

  • the present invention relates to a method for producing packaged meat products with improved characteristics relative to those currently available. More particularly, it relates to a method of producing a bacteria free packaged meat product with an extended shelf life. The invention also relates to the packaged meat products produced according to the method.
  • HACCP Hazard Analysis and Critical Control Point
  • the present invention provides a method for producing an improved packaged cooked meat product comprising the steps of:
  • the packaged meat product produced according to the present invention is bacteria free.
  • bacteria free is defined as a level of Listeria sp such as Listeria monocytogenes, Salmonella sp such as Salmonella salford, Pseudomonas sp such as Pseudomonas aeruginosa, coagulase positive Staphylococcus sp, Campylobacter sp such as Campylobacter jejuni, Shigella sp such as Shigella sonnei, Yersinia sp such as Yersinia enterocilitica and E. coli that renders the meat safe for human consumption and includes a level where one or more of the listed bacteria are entirely absent.
  • the present invention may be applied to various types of meat including beef, lamb and ham and other smallgoods.
  • meat is chicken.
  • the meat may be substantially fat free and have a fat content of less than about 2%. Alternatively, the meat may have greater than 2% fat content.
  • the method of the present invention may further comprise a pre-treatment step in which the cooked meat is mixed with an agent that prevents the appearance of the fat deposit.
  • the present invention also provides a method for producing an improved packaged cooked meat product comprising the steps of:
  • the agent may be varied and includes substances that absorb liberated fat.
  • the agent when it is a fat absorbing agent then it may be a protein rich additive such as a soy based additive.
  • a soy based additive that may be used in the method of the present invention is a powdered soy isolate containing at least 70% protein and 5% water. It will be appreciated that the level of protein in the additive may be adjusted in accordance with the amount of fat in the meat. The higher the fat content, the higher the protein content required in the additive.
  • the product of the present invention is adapted for storage over extended periods of time.
  • the method of the present invention may further comprise the step of cooling the packaged meat product to at least limit the growth of other bacteria. It will be appreciated that the other bacteria are those that survive the heat treatment step of the method.
  • the present invention also provides a method for producing an improved packaged cooked meat product comprising the steps of:
  • the temperature of the cooling step may be varied and preferably is about 5°C or lower.
  • the time taken to achieve the cooling may also be varied and preferably is 60 minutes or less.
  • the packaged meat product is cooled to 5°C in less than or equal to 60 minutes.
  • the cooling may be achieve by any means apparent to those skilled in the art and includes submersion in iced water and refrigeration.
  • the meat may be placed into the packaging means by any means readily apparent to those skilled in the art and includes by hand and automated means.
  • the heat resistant packaging means may be varied provided it is capable of withstanding the heat treatment step.
  • the packaging means may be a transparent laminated bag with at least one of the characteristics set out in Table 2 and preferably all of the listed characteristics. However, it will be appreciated that based on the information herein, those skilled in the art will be able to routinely determine alternative bags for use in the method of the present invention.
  • the air may be removed from the packaged meat product by any convenient means and preferably is removed using a vacuum means such as a vacuum packing machine.
  • substantially all the air is defined as the amount of air that must be removed to endure the later method steps are not compromised.
  • at least 95% of the air is removed and more preferably at least 99% of the air is removed.
  • the packaged meat product may be heated by conventional means apparent to those skilled in the art provided such means is compatible with the rest of the method steps.
  • the heating is achieved by submersing the meat product in heated water tank or by placing the meat product in a steam oven.
  • the meat product is heated in a specialised superheated retort specially adapted for food preparation.
  • the heating parameters may be varied.
  • the meat product is heated such that all the meat achieves at least 80°C and this temperature is maintained for at least 5 minutes.
  • the heating temperature and the time it is maintained at the temperature may be varied as deemed appropriate by one skilled in the art depending on the particular meat product and the intended end use.
  • the method of the present invention allows for the convenient preparation of bacteria free packaged food product that is adapted for long shelf life and thus has considerable advantages over presently available food products that may contain dangerous bacteria and/or may develop dangerous levels of such bacteria whilst on the shelf.
  • the present invention also provides a packaged meat product produced according to any one of the methods described herein.
  • Example 1 Preparation of a chicken meat product according to the present invention
  • a packaged chicken meat product according to the present invention was prepared as follows:
  • the chicken meat is cooked and prepared according to standard processes and then thoroughly mixed with 2% of powdered soy isolate A (see Table 1);
  • the bag and its contents is submersed in iced water or refrigerated to bring the complete item to 5°C within 60 minutes of the completion of step (4).
  • Example 2 Microbial testing of a chicken meat product
  • a cooked chicken meat product was spiked with bacteria and then treated according to the method set out in Example 1.
  • the levels of particular bacteria before and after treatment were then assessed using standard microbiological techniques (Australian standards no 1766) and the results are detailed in Table 3 hereunder.
  • Example 3 Microbial testing of a chicken meat product
  • a cooked chicken meat product was spiked with additional bacterial species from those used in example 2 and then treated according to the method set out in Example 1.
  • the levels of particular bacteria before and after treatment were then assessed using standard microbiological techniques (Australian standards no 1766) and the results are detailed in Table 4 hereunder.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method for producing an improved packaged cooked meat product comprising the steps of: placing the meat into a heat resistant packaging means to form a packaged meat product; removing substantially all the air from within the packaged meat product and sealing it; and heating the packaged meat product to render the meat bacteria free.

Description

TITLE
Method for producing an improved packaged cooked meat product
FIELD OF THE INVENTION
The present invention relates to a method for producing packaged meat products with improved characteristics relative to those currently available. More particularly, it relates to a method of producing a bacteria free packaged meat product with an extended shelf life. The invention also relates to the packaged meat products produced according to the method.
BACKGROUND ART
In the packaged food industry there is an over-riding requirement to provide products that are free from dangerous contaminants such as bacteria including those found commonly in chicken i.e. Listeria sp, Salmonella sp, Pseudomonas sp, coagulase positive Staphylococci sp, E. coli, Campylobacter sp, Shigella sp and Yersinia sp.
In the cooked chicken meat market, manufacturers depend on manufacturing practices established using tools to assess the critical parts of the production processes such as the Hazard Analysis and Critical Control Point ("HACCP") system. However, whilst use of tools such as HACCP and the like assist in avoiding the production of contaminated food products they do not provide any particular process that can be employed to ensure the production of safe packaged meat products.
At present, there is no suitable process available for the production of packaged meat products that guarantees freedom from bacteria such as Listeria sp, Salmonella sp, Pseudomonas sp, coagulase positive Staphylococci sp, E. coli, Campylobacter sp, Shigella sp and Yersinia sp. The present invention seeks to overcome this problem or at the very least offer an alternative to the currently available methods. DISCLOSURE OF THE INVENTION
The present invention provides a method for producing an improved packaged cooked meat product comprising the steps of:
(i) placing the meat into a heat resistant packaging means to form a packaged meat product;
(ii) removing substantially all the air from within the packaged meat product and sealing it; and
(iii) heating the packaged meat product to render the meat bacteria free.
The packaged meat product produced according to the present invention is bacteria free. For the purposes of the present invention the term "bacteria free" is defined as a level of Listeria sp such as Listeria monocytogenes, Salmonella sp such as Salmonella salford, Pseudomonas sp such as Pseudomonas aeruginosa, coagulase positive Staphylococcus sp, Campylobacter sp such as Campylobacter jejuni, Shigella sp such as Shigella sonnei, Yersinia sp such as Yersinia enterocilitica and E. coli that renders the meat safe for human consumption and includes a level where one or more of the listed bacteria are entirely absent.
The present invention may be applied to various types of meat including beef, lamb and ham and other smallgoods. Preferably, the meat is chicken.
The meat may be substantially fat free and have a fat content of less than about 2%. Alternatively, the meat may have greater than 2% fat content.
When the meat has greater than about 2% fat, undesirable fat deposits may appear during the method deposits. The fat in the deposits is liberated from the meat during the processing steps of the method. To address this problem the method of the present invention may further comprise a pre-treatment step in which the cooked meat is mixed with an agent that prevents the appearance of the fat deposit.
Thus, the present invention also provides a method for producing an improved packaged cooked meat product comprising the steps of:
(i) mixing the meat with an agent adapted to prevent the appearance of a fat deposit during the method;
(ii) placing the meat into a heat resistant packaging means to form a packaged meat product;
(iii) removing substantially all the air from within the packaged meat product and sealing it; and
(iv) heating the packaged meat product to render the meat bacteria free.
The agent may be varied and includes substances that absorb liberated fat. When the agent is a fat absorbing agent then it may be a protein rich additive such as a soy based additive. One particular soy based additive that may be used in the method of the present invention is a powdered soy isolate containing at least 70% protein and 5% water. It will be appreciated that the level of protein in the additive may be adjusted in accordance with the amount of fat in the meat. The higher the fat content, the higher the protein content required in the additive.
The product of the present invention is adapted for storage over extended periods of time. When it is desired to produce a product with maximum shelf life, the method of the present invention may further comprise the step of cooling the packaged meat product to at least limit the growth of other bacteria. It will be appreciated that the other bacteria are those that survive the heat treatment step of the method. Thus, the present invention also provides a method for producing an improved packaged cooked meat product comprising the steps of:
(i) placing the meat into a heat resistant packaging means to form a packaged meat product;
(ii) removing substantially all the air from within the packaged meat product and sealing it;
heating the packaged meat product to render the meat bacteria free; and
(iv) cooling the packaged meat product to at least limit the growth of other bacteria.
The temperature of the cooling step may be varied and preferably is about 5°C or lower. The time taken to achieve the cooling may also be varied and preferably is 60 minutes or less. Thus, in one particularly preferred form of the invention the packaged meat product is cooled to 5°C in less than or equal to 60 minutes.
The cooling may be achieve by any means apparent to those skilled in the art and includes submersion in iced water and refrigeration.
The meat may be placed into the packaging means by any means readily apparent to those skilled in the art and includes by hand and automated means.
The heat resistant packaging means may be varied provided it is capable of withstanding the heat treatment step. The packaging means may be a transparent laminated bag with at least one of the characteristics set out in Table 2 and preferably all of the listed characteristics. However, it will be appreciated that based on the information herein, those skilled in the art will be able to routinely determine alternative bags for use in the method of the present invention. The air may be removed from the packaged meat product by any convenient means and preferably is removed using a vacuum means such as a vacuum packing machine. For the purposed of the present invention "substantially all the air" is defined as the amount of air that must be removed to endure the later method steps are not compromised. Preferably, at least 95% of the air is removed and more preferably at least 99% of the air is removed.
The packaged meat product may be heated by conventional means apparent to those skilled in the art provided such means is compatible with the rest of the method steps. Preferably, the heating is achieved by submersing the meat product in heated water tank or by placing the meat product in a steam oven. In one particular form of the invention the meat product is heated in a specialised superheated retort specially adapted for food preparation.
The heating parameters may be varied. Preferably, the meat product is heated such that all the meat achieves at least 80°C and this temperature is maintained for at least 5 minutes. However, the heating temperature and the time it is maintained at the temperature may be varied as deemed appropriate by one skilled in the art depending on the particular meat product and the intended end use.
The method of the present invention allows for the convenient preparation of bacteria free packaged food product that is adapted for long shelf life and thus has considerable advantages over presently available food products that may contain dangerous bacteria and/or may develop dangerous levels of such bacteria whilst on the shelf.
The present invention also provides a packaged meat product produced according to any one of the methods described herein.
The present invention will now be described with reference to the following non- limiting examples. EXAMPLES
Example 1: Preparation of a chicken meat product according to the present invention
A packaged chicken meat product according to the present invention was prepared as follows:
1. the chicken meat is cooked and prepared according to standard processes and then thoroughly mixed with 2% of powdered soy isolate A (see Table 1);
2. the mixture resulting from 1 is placed in a laminated barrier bag (see Table 2);
3. 99% of the air in the bag is removed using vacuum packaging equipment and double sealed;
4. the sealed bag from 3 are placed in either a submersible water tank or steam oven until all the chicken in the bag achieves 80°C for 5 minutes; and
5. the bag and its contents is submersed in iced water or refrigerated to bring the complete item to 5°C within 60 minutes of the completion of step (4).
Table 1
Figure imgf000008_0001
Table 2
Figure imgf000008_0002
Example 2 - Microbial testing of a chicken meat product
A cooked chicken meat product was spiked with bacteria and then treated according to the method set out in Example 1. The levels of particular bacteria before and after treatment were then assessed using standard microbiological techniques (Australian standards no 1766) and the results are detailed in Table 3 hereunder.
Table 3
Figure imgf000009_0001
Example 3 - Microbial testing of a chicken meat product
A cooked chicken meat product was spiked with additional bacterial species from those used in example 2 and then treated according to the method set out in Example 1. The levels of particular bacteria before and after treatment were then assessed using standard microbiological techniques (Australian standards no 1766) and the results are detailed in Table 4 hereunder.
Table 4
Figure imgf000010_0001
Throughout the specification, unless the context requires otherwise, the word "comprise" or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

Claims

The Claims Defining the Invention are as Follows
1. A method for producing an improved packaged cooked meat product comprising the steps of:
(i) placing the meat into a heat resistant packaging means to form a packaged meat product;
(ii) removing substantially all the air from within the packaged meat product and sealing it; and
(iii) heating the packaged meat product to render the meat bacteria free.
2. A packaged meat product according to claim 1 wherein said product contains a level of one or more of the following bacteria: Listeria sp,
Salmonella sp, Pseudomonas sp, coagulase positive Staphylococcus sp and E. coli; that renders the product safe for human consumption.
3. A packaged meat product according to claim 1 wherein said product is free from one or more of the following bacteria: Listeria sp, Salmonella sp, Pseudomonas sp, coagulase positive Staphylococcus sp and E. coli.
4. A packaged meat product according to claim 1 wherein the meat is selected from chicken, beef, lamb, ham, and other small goods.
5. A method for producing an improved packaged cooked meat product comprising the steps of:
(i) mixing the meat with an agent adapted to prevent the appearance of a fat deposit during the method;
(ii) placing the meat into a heat resistant packaging means to form a packaged meat product; (iii) removing substantially all the air from within the packaged meat product and sealing it; and
(iv) heating the packaged meat product to render the meat bacteria free.
6. A method according to claim 5 wherein the agent adapted to prevent the appearance of a fat deposit is a fat absorbing agent.
7. An agent according to claim 6 wherein the fat absorbing agent is a protein rich additive, such as a soy based additive.
8. An agent according to claim 7 wherein the soy based additive is a powdered soy isolate containing at least 70% protein and 5% water.
9. A method for producing an improved packaged cooked meat product adapted for storage over an extended period of time comprising the steps of:
(i) placing the meat into a heat resistant packaging means to form a packaged meat product;
(ii) removing substantially all the air from within the packaged meat product and sealing it;
heating the packaged meat product to render the meat bacteria free; and
(iv) cooling the packaged meat product to at least limit the growth of other bacteria.
10. A method according to claim 9 wherein the temperature of step (iv) is about 5°C or lower.
11. A method according to claim 9 or 10 wherein the time taken to cool the meat product in step (iv) is 60 minutes or less.
12. A method according to any one of claims 9 to 11 wherein the packaged meat product is cooled to 5°C in less than or equal to 60 minutes in step (iv).
13. A method according to any one of claims 9 to 12 wherein the cooling in step (iv) is achieved by submersion in iced water or refrigeration.
14. A method according to claims 1 or 9 wherein at least 95% to at least 99% of the air is removed in step (ii).
15. A method according to claim 5 wherein at least 95% to at least 99% of the air is removed in step (iii).
16. The method of any one of claims 1 , 5 or 9 wherein the heating (step (ii),
(iii) or (iv)) is achieved by submersing the meat product in a heated water tank, placing the meat product in a steam oven, or placing the meat product in a specialised superheated retort specially adapted for food preparation.
17. A meat product produced according to any one of claims 1 , 5 or 9.
18. A meat product according to any one of claims 1 , 5 or 9 wherein the meat is heated to at least 80°C and wherein this temperature is maintained for at least 5 minutes (step (ii), (iii) or (iv)).
PCT/AU2001/000951 2000-08-03 2001-08-03 Method for producing an improved packaged cooked meat product WO2002011547A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001277399A AU2001277399A1 (en) 2000-08-03 2001-08-03 Method for producing an improved packaged cooked meat product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPQ9170 2000-08-03
AUPQ9170A AUPQ917000A0 (en) 2000-08-03 2000-08-03 Method for producing an improved packaged cooked meat product

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1491671A (en) * 1975-12-24 1977-11-09 Furukawa Seisakusho Kk Vacuum packaging method and apparatus
US4606922A (en) * 1983-04-21 1986-08-19 W. R. Grace & Co., Cryovac Div. Cook-in meat packaging
JPH03168040A (en) * 1989-11-28 1991-07-19 Sumitomo Bakelite Co Ltd Production of processed meat
EP0243049B1 (en) * 1986-04-10 1991-10-16 Westinghouse Electric Corporation Two and three dimensional core power distribution monitor and display
JPH0463553A (en) * 1990-05-17 1992-02-28 Shoei Pack:Kk Cooking container for food and preservation container and method for cooking and preserving food
GB2248010A (en) * 1990-09-24 1992-03-25 Apv Corp Ltd Method and apparatus for the production of wrapped protein products such as sausages
JPH04304838A (en) * 1991-03-30 1992-10-28 Toppan Printing Co Ltd Method for processing meats
US6190711B1 (en) * 1998-08-07 2001-02-20 William P. Lenz Packaged cooked ground meat products and methods of making the same

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1491671A (en) * 1975-12-24 1977-11-09 Furukawa Seisakusho Kk Vacuum packaging method and apparatus
US4606922A (en) * 1983-04-21 1986-08-19 W. R. Grace & Co., Cryovac Div. Cook-in meat packaging
EP0243049B1 (en) * 1986-04-10 1991-10-16 Westinghouse Electric Corporation Two and three dimensional core power distribution monitor and display
JPH03168040A (en) * 1989-11-28 1991-07-19 Sumitomo Bakelite Co Ltd Production of processed meat
JPH0463553A (en) * 1990-05-17 1992-02-28 Shoei Pack:Kk Cooking container for food and preservation container and method for cooking and preserving food
GB2248010A (en) * 1990-09-24 1992-03-25 Apv Corp Ltd Method and apparatus for the production of wrapped protein products such as sausages
JPH04304838A (en) * 1991-03-30 1992-10-28 Toppan Printing Co Ltd Method for processing meats
US6190711B1 (en) * 1998-08-07 2001-02-20 William P. Lenz Packaged cooked ground meat products and methods of making the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN *

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