CN100548128C - Packaging of meat products with modified atmospheres and/or modifying agent - Google Patents
Packaging of meat products with modified atmospheres and/or modifying agent Download PDFInfo
- Publication number
- CN100548128C CN100548128C CNB2005800191578A CN200580019157A CN100548128C CN 100548128 C CN100548128 C CN 100548128C CN B2005800191578 A CNB2005800191578 A CN B2005800191578A CN 200580019157 A CN200580019157 A CN 200580019157A CN 100548128 C CN100548128 C CN 100548128C
- Authority
- CN
- China
- Prior art keywords
- meat
- volume
- packed
- prod according
- meat products
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
The invention provides the method for packed meat prod, packing meat and the system of packing meat.About packed meat prod, a specific embodiments of packed meat prod comprises the container of the internal volume with low-permeable and encapsulation.Described packed meat prod also comprises meat products and the modified atmospheres within the internal volume of described container within the internal volume that is encapsulated in described container, and described modified atmospheres comprises and is not more than 10% carbon monoxide.Described meat products has less than first volume of internal volume and described modified atmospheres and has second volume, makes the volume ratio of second volume and first volume be not more than about 1: 1.
Description
The cross reference of related application
The application requires following U.S. Provisional Application No.: in 60/578,802 of submission on June 10th, 2004; In 60/579,624 of submission on June 15th, 2004; In 60/580,341 of submission on June 15th, 2004; In 60/584,513 of submission on July 1st, 2004; With submit on July 1st, 2004 60/584,794, these provisional application all by reference in full form be combined in this.
Statement about the research and development agreement
Theme of the present invention is generally in modified atmospheres and/or use the packed meat prod of modifying agent, and it is under the joint study agreement that bears the date of on September 4th, 2002, by or with Cargill Meat Solutions, Inc. and Hormel Foods Corporation name are finished.
Background
Packed meat prod is included as beef, pork, poultry, mutton, little mutton, veal, fish and other meat that retail is packed to the consumer.The numerous food product retailer oneself no longer includes the butcher who cuts and wrap the fresh meat product, but meat products is packaged in the packing of ready-made container by meat packing person, and the food retailer is given in shipment then.Usually, meat packing person strives making the meat products of packing to keep fresh in more long storage life to be provided in the significantly long time.For example, the packing of ready-made container should keep color, inhibition smell, the delay bacterial activity of meat products.This packing that is used for meat products also should make the consumer can see meat.
The packing of a kind of being called " external packing " or " the tray packing " packing has a tray (for example foamed polystyrene dish) and encases the breathable, elastic body film of tray from the outside.Therefore, the external-packing type packing allows oxygen and other gas transfer to move in this packing and/or from this packing.Although cause meat products to become scarlet when oxygen begins or have another kind of suitable color, As time goes on, oxygen makes the deteriorating taste of color and meat.Therefore, the external-packing type packing in the ready-made tankage preparation of central authorities has limited storage life and extremely is not suitable for multiple retail application.
The packing that another kind is called " lid storage formula (lid stock) " packing comprises vinyl disc with last outer rim and the elastomer film that seals outer rim on this.Described vinyl disc and described elastomer film are formed by the material with low-permeable usually, to suppress basically or even to prevent that gas transfer from moving in this packing or from this packing.Many lid storage formula packings also have maintenance meat products color and/or postpone the storage life of the modified atmospheres of bacterial activity with the prolongation packed meat prod.In this modified atmospheres packing (MAPs), in the chamber of using vacuum, from packing, deflate, use (back-flushing) vacuum packaging of backwashing of controlled group compound gas then, use elastomer film sealed plastic dish afterwards.In hyperoxia MAPs, a kind of method is used the controlled air composition that comprises about 80% oxygen and about 20% carbon dioxide.Hypoxemia MAPs gets rid of oxygen basically and changes the carbon dioxide of the about 80-20% of use and nitrogen (for example about 65%N of about 20-80% into
2/ 35%CO
2) another kind of method.Compare with external-packing type packing, the storage life that hyperoxia MAPs can the significant prolongation packed meat prod, but the color of meat still changes along with the time unfortunately, causes this meat products little to consumer's attraction thus.For example, when at first it being packaged among the impermeability MAP, hamburger and other red meat can have suitable redness, but after some days (for example 10-12 days), they demonstrate the littler outward appearance of attraction gradually.In addition, even meat keeps suitable color, bacterial activity also can produce tart flavour and finally cause meat not eat in packing.
A kind of worry to hyperoxia MAPs is: compare with the size of meat products, packing itself is greatly with enough headrooms of the volume that is provided at the controlled group compound gas among the MAP.Because container be impermeable and the oxygen that must comprise q.s with in commercial acceptable storage life, on meat products, keep attractive redness, think that extensively the headroom of high volume is essential in oxygen-Ji MAP.Particularly, the volume (being gas volume) of common practise instruction headroom should be at least with container in the human body long-pending the same big.Common business practice instruction gas and meat volume ratio (gas: should be the ratio of meat), be recommended as 2.5: 1 to 3.0: 1 or even higher ratio at least about 1.5: 1.At lower gas: the ratio of meat studies show that meat can show the color that does not have attraction being equal to or less than within 15 days.See C.O.Gill, " Extending the Storage Life ofRaw ChilledMeats, " Meat Science, 43, pp.S99-S108 (1996); Y.Zhao, J.H.Welles and K.W.McMillin, " Dynamic Changes of Headspace Gases in CO
2And N
2PackagedFresh Beef, " Journal of Food Science, 60 (3), 571-576 (1995).By reference each the full content in these lists of references all is combined in this.As the result of headroom big in hyperoxia MAPs, these are packaged in wherein in the refrigerating unit with packed meat prod storage, shipment and the costliness of showing and have occupied a large amount of volumes.This has increased the cost with meat products storage, shipment and displaying.Big headroom also evokes the negative perception of consumer to meat products.
Another kind of packed meat prod comprises the packing of the gas-permeable of multiple external-packing type pork pies dress or other type, they are comprised in impermeable second container of gas that washes with gas (for example, oxygen, carbon monoxide, carbon dioxide and/or nitrogen) mixture.Although second container is impermeable and contains modified atmospheres, each of independent packaging of holding meat products is a permeable gas.The retailer been proposed in the selling period of statement and take out independent packaging from second container, take out independent packaging from second container after, shows that independent packaging is to carry out retail in the retail phase that limits then.Because independent packaging is permeable oxygen, after from second container it being taken out, the storage life of independent packaging is limited.Therefore, this packing runs into those worries that are similar to the external-packing type packing.
Another kind of packing provides vinyl disc and two-layer covering, described two-layer covering to contain and pastes gas-permeable film that coils on the upper limb and the impermeable film of gas that pastes on the described gas-permeable film.When the impermeable film of gas pasted on the gas-permeable film, container held meat products and has modified atmospheres.At the retailer place, the retailer takes off the impermeable film of gas from the gas-permeable film, thereby will to allow oxygen and other gas to enter container in its displaying or come out from container in order to sell.Therefore, this container still has limited storage life.
Another kind of container design is wherein with the hypoxemia container of packaging of meat products in following atmosphere, and it is carbon dioxide (CO that described atmosphere contains less than 0.5% carbon monoxide (CO) and surplus
2) and/or nitrogen (N
2) mixture.Particularly, studies show that of Norway, the Sq of carbon monoxide in this modified atmospheres is 0.1-0.5%.The common gases composition that is used to pack red meat in these containers comprises about 0.4%CO and as the CO of surplus
2And N
2Mixture.Yet, the gas of these packings: the meat volume ratio is considered to general and above-mentioned hyperoxia packing, and identical (for example be equal to or greater than at least that the human body amasss in the container, this meets business practice: at least about 1.5: 1 and more be commonly 2.5-3: 1 or bigger gas: the meat volume ratio).Therefore, the cumulative volume of these packings also takies the free space with packed meat prod storage, shipment and displaying inefficiently.
The accompanying drawing summary
Fig. 1 is the plan view from above according to the packed meat prod of one embodiment of the invention.
Fig. 2 is the cross-sectional view of the packed meat prod of Fig. 1.
Fig. 3 is the flow chart according to the method for one embodiment of the invention packed meat prod.
Fig. 4 is according to the flow chart of one embodiment of the invention in the method for packing place packed meat prod.
Describe in detail
A. outline
Various embodiments of the present invention provide packed meat prod, the method for packing meat and the system that is used to pack meat.About packed meat prod, a specific embodiments of packed meat prod comprises and has the long-pending container of low-permeable and encapsulated content.Described packed meat prod also comprises: meat products, described meat products be encapsulated in container contents long-pending among; With the modified atmospheres among container contents is long-pending, described modified atmospheres comprises and is not more than about 10% carbon monoxide.Described meat products has and has second volume less than first volume of internal volume and described modified atmospheres and make the volume ratio of second volume and first volume be not more than about 1: 1.One of this embodiment more specifically aspect in, described container comprises: first, first have fixing usually volume and are not more than about 20cc/m
2/ 24 hours oxygen gas permeability; With second portion with first's sealing.The second portion of described container also has and is not more than about 20cc/m
2/ 24 hours permeability and normally transparent.Several other concrete aspects of this embodiment have following modified atmospheres, and described modified atmospheres comprises about 0.1%CO to about 30%CO, more specifically, comprises about 0.3%CO to 1.2%CO, and comprise about 0.4%CO to about 0.5%CO in several application.In aspect this embodiment other concrete, gas: the meat volume ratio is about 0.1: 1 to about 0.9: 1, and in a more particular embodiment, gas: the meat volume ratio is about 0.3: 1 to about 0.8: 1.In other specific embodiments, meat products comprises the meat part of handling with at least a modifying agent that comprises in lactic acid and the diacetate.
Comprise according to another embodiment of packed meat prod of the present invention and to have base section and this base section of sealing to form the obducent container of packaging body.Base section has the common fixed shape that limits vessel volume, and covering is normally transparent.Base section and covering part all have low-permeable as being not more than 20cc/m
2/ 24 hours oxygen gas permeability.Described packed meat prod also is included in the meat products that is carried by base section in the packaging body and is not more than the modified atmospheres of about 10% carbon monoxide comprising in packaging body.Meat products occupies product volume and modified atmospheres makes the volume ratio of atmosphere volume and product volume be not more than about 1: 1 at packaging body with the interior atmosphere volume that occupies at packaging body with interior.
Another embodiment of the invention is at the packed meat prod sub-assembly, and described packed meat prod sub-assembly comprises pig and a plurality of independent packaging meat products in this pig.Each all comprises a container described independent packaging meat products, and described container contains base section and the covering with low-permeable, and described covering has low-permeable, seals described base section to limit packaging body.The packaging body that described independent packaging meat products also is included in container with interior meat products, at the packaging body of container with interior modified atmospheres with give the storage life indicant (mark that for example is attached to the label on the container or on container, prints or impress) of this container in indelible mode.Described modified atmospheres comprises and is not more than about 10% carbon monoxide, and indicant can be to estimate the expired date of meat products.Before being put into pig, independent packaging adds the storage life indicant to independent packaging.Similarly, meat packing person can control the shelf-life relevant with the independent packaging meat products more nearly.
Other embodiments of the present invention are at the method for packed meat prod.An embodiment of the method for packed meat prod comprises that the meat products that will have first volume is positioned in the base section of the container with low-permeable and the controlled air composition is provided in the base section of container.This method comprises that also the covering that will have low-permeable is attached on the base section so that meat products and controlled air composition are encapsulated in the packaging body with internal volume.Modified atmospheres in packaging body has and is not more than about 10% the carbon monoxide and second volume, makes the volume ratio of second volume and first volume be not more than about 1: 1.
Another aspect of the present invention is the method at packing place packed meat prod.An embodiment of this method comprises that forming meat products makes it have first volume and described meat products is placed in the first of container.The first of container has low-permeable.This method continues to provide the controlled air composition in the first of container, and the first of second portion airtight container that makes container is to form packaging body, and described packaging body holds described meat products and comprises the modified atmospheres of described controlled air composition.The second portion of described container also has low-permeable, and described modified atmospheres has and is not more than about 10% carbon monoxide.This method also is included in loads and transports packed meat prod to the indicant that adds the storage life expired time of estimating meat products before the retailer to container.For example, before packed meat prod being loaded and transported, the label with shelf-life can be attached on the container to the meat products retailer.
As used in this, term " meat " means the meat product of " red meat ", " plain boiled pork " and other animal origin.For example, " meat " is intended to comprise beef, pork, mutton, little mutton, veal, poultry and fish clearly.In the place that context allows, odd number or plural term can also comprise plural number or singular references respectively.In addition, when mentioning the list of two or more projects, unless speech " or " clearly be limited to the single project that only refers to get rid of other project, otherwise in this list " or " use should be interpreted as comprising (a) any single project in list, (b) all items in list or (c) any combination of the project in list.Use term " to comprise " at this and refer to comprise at least that the feature of enumerating makes it not get rid of the type of any more substantial same characteristic features and/or further feature or other component.In addition, various embodiments of the present invention are described to be provided for thoroughly understanding and can describing the detail of these embodiments in this part.Yet, it should be appreciated by those skilled in the art that the present invention can implement lacking under several situation of these details, perhaps can be added to other details among the present invention.
B. the selectivity embodiment of packed meat prod
Fig. 1 and 2 has schematically illustrated the packed meat prod 10 according to one embodiment of the invention.In this embodiment, packed meat prod 10 is packaged as exemplary with the lid storage formula that contains container 11, and described container 11 comprises first and the second portion that is attached in the first.For example, first can be base section such as chassis 20, and second portion can be spacer such as diaphragm seal 30.Dish 20 can for example polyester, polystyrene or the polypropylene of molding form by food grade plastic.In a kind of enforcement, dish 20 thicker for example 10-50 mils, and enough firmly to serve as the fixing usually volume that structural elements limits final packaging.The lid storage formula that has a this dish in commercial use is packed the monoblock cube meat of beef for example to carry out retail.In another embodiment, the first of container comprises the flexible plastic film.Known in the field of the pork luncheon meat of for example cutting into slices at package processing meat, the first of container can comprise the pliability sack of the fabric that forms movable film.Although various plastics can be used for this flexible first, preferred low-permeable material (for example plastics of metalling).In a kind of selectivity was implemented, dish 20 had low-permeable, particularly oxygen and O
2Or the permeability of CO, it is lower than the gas permeability of diaphragm seal 30 and/or less than about 100cc/m
2/ 24 hours, or be more preferably less than about 20cc/m
2/ 24 hours.In some cases, the gas permeability of dish 20 and diaphragm seal 30 is less than about 1.5cc/m
2/ 24 hours.
The diaphragm seal 30 that is fit to be can seal disc 20 on suitable hypotonicity, the food grade plastic film (for example CVP or polypropylene) of outer rim (for example passing through heated sealant).The typical thickness of this diaphragm seal is being equal to or less than 3 mil levels.Can be purchased multiple such film in packaging for foodstuff is used, to use.Diaphragm seal 30 can be formed by single homosphere or a series of different layers, but diaphragm seal 30 suits to have unitary construction (that is, it can not be divided into different-thickness or layer in common use).For example, diaphragm seal 30 can comprise and is laminated to the integrally-built series of layers that is formed by different materials.This integral sealing film 30 can be different from special design to be divided into the multilayer film of different layers in its normal use.
As shown in Figure 1, diaphragm seal 30 is that part is translucent so that the consumer observes the meat products 12 in the packed meat prod 10 at least.Diaphragm seal 30 preferably substantial transparent and colourless basically, perhaps have substantial transparent and colourless window at least and make that the consumer can be from quality and/or the state of visually estimating meat products 12.If diaphragm seal 30 has color or visually disturbs this visual estimation, estimate that this film can suffer the sizable resistance of consumer.
Packed meat prod 10 also comprises one or more visable indicias on the date of informing that last user and meat products 12 are relevant.In one embodiment, diaphragm seal 30 retail point that is included in sale shows consumer's date field 35 significantly.Can date field 35 directly be printed in indelible mode or be stamped on the diaphragm seal by pork pies dress merchant; This can limit the possibility that the retailer can be not intended to or have a mind to change the date and time information in the date field 35 basically.In one embodiment, date field 35 informs that the consumer should buy the latest day of packed meat prod (for example " selling at the latest " date).In the embodiment of explanation, date field 35 is determined consume or the latest day of refrigerated products to avoid going bad, and for example by statement " edible or freezing before the MM/DD/YY ", wherein " MM " refers to that month, " DD " refer to that the date in this month and " YY " refer to the time.
The use of packing according to the modified atmospheres of selectivity embodiment of the present invention can significantly improve its color and/or odor characteristics between meat products 12 storage lives.This improves between its acceptable storage life the attraction to the consumer, but some management organizations to can eliminate the consumer rely usually the indication of estimating that meat is whether rotten technological expression worry.Therefore, by informing that the consumer should use or the latest day of refrigerated products, date field 35 can increase other protection.When diaphragm seal 30 had unitary construction rather than the retailer is changed the peelable structure on the date of presenting to the consumer, this was particularly advantageous.On the contrary, many conventional methods that are used for meat are used the ventilative film that limits effective sell-by date.The retailer typically puts on the packing of placing after carrying out retail display many days and sells at the latest or use the date at the latest taking out packing from sack or other modified atmospheres.Yet the consumer does not know the actual time limit of meat and the identical storage life standard that the retailer may not use pork pies dress merchant to recommend fully.
As noted above, the internal volume of packages sealed meat products 10 is greater than the volume of meat products 12.This " headroom " in container stays gas volume.The conventional packing technique that is used for impermeable packing (for example covering storage formula packing) requires the volume of headroom to amass greater than the human body; Business practice requires the gas at least about 1.5: 1: the ratio of meat (for example about 2.5: 1 to 3: 1).Gas at 1.5: 1: the ratio of meat, Packing Capacity must be 2.5 times that the human body amasss at least.Ratio at 3: 1, Packing Capacity must be that long-pending 4 times of the human body make the actual pig volume that occupies less than 25% of meat itself at least.Because gas replaces meat products to occupy the signal portion of storage space and shipment volume, this may increase the shipment and the cost of storage greatly.This also requires retailer's retail display product of stocking up again more continually.
According to several embodiments of the present invention, the gas compartment in packing is long-pending less than the human body.In an exemplary embodiment, gas: the meat volume ratio is not more than about 0.8: 1 (for example being equal to or less than 0.75: 1).At such ratio, the internal volume of the packaging body of sealing can be less than long-pending 2 times of the human body, for example are not more than the human body long-pending about 1.8 times and more preferably long-pending 1.75 times of the human body.Even when allowing between adjacent packing, vacant lot to be arranged, the space that in storage area or pig, is occupied by meat rather than headroom also can near or even surpass 50%.Other embodiments of the present invention have the gas that is not more than 0.3: 1,0.4: 1,0.5: 1,0.6: 1 or 0.7: 1: the volume ratio of meat.Usually, reduce gas aptly: the volume ratio of meat is to reduce the cumulative volume of container, and still in a plurality of embodiments, gas: the volume ratio of meat enough height makes diaphragm seal not contact meat products.
Gas in the gas compartment 40 is suitably non-oxidizing basically modified atmospheres, and described modified atmospheres comprises and is not more than 30% CO (based on volume), and comprises aptly and be not more than 10% CO.Several embodiments have and contain the non-oxidizing gas that is equal to or less than 1.2%CO.In one embodiment, the CO content of the gas in the gas compartment 40 is not higher than 0.5% for example 0.48%.But in the enforcement that a kind of commercialization is used, described gas comprises and is not more than for example 0.1-0.3%CO of about 0.4%CO.Remaining gas in the gas compartment 40 can be that to be considered in this food applications to use be safe any suitable non-oxidizing gas.A kind of suitable gas comprises and is not more than about 0.4%CO, about 0-80%N
2With about 19.6-99.6%CO
2Comprise about 0.2-0.4%CO, about 35%CO
2Also be considered to play good action with all the other for the gas of nitrogen.Find that this method produces the skin packaging meat products, this allows to utilize shipment, storage and spacial flex biglyyer, and keeps acceptable goods color within 25 days being equal to or greater than.This commercial may be very favorable.
In other embodiments, can use and contain less than 1% and preferably less than 0.2% or even the different atmosphere of 0% residual oxygen.In a test, has about 0.7: 1 gas: meat ratio and 35%CO
2, 64.6%N
2Four #3-1.66 with the atmosphere of 0.4%CO " pack for example four samples of ox pork rump (top round steak) in the lid storage formula packing.First sample is to use the comparative sample of this atmosphere, the atmosphere of second sample is changed into comprise 0.22%O
2, the atmosphere of the 3rd sample changed into comprise 0.75%O
2And the atmosphere of the 4th sample changed into comprise 1.05%O
2After 27 days, estimate four samples: 8 (extremely receptible/suitable-bright-coloured bright cherry-red), 7 (very receptible/suitable-slightly pink/red), 6 (appropriateness is receptible/suitable-pink/slightly pink), 5 (receptible a little/suitable-LightPink/pink/gloomy), 4 (unacceptable a little/unfavorable-palm fibre pink/LightPink), toward down to 1 (extremely unacceptable/unfavorable-brown) in the mode of 8 colors of following subjectivity or acceptable scale.After 27 days, do not use O
2First sample must be divided into 7, use 0.22%O
2Second sample must be divided into 5.5, use 0.75%O
2The 3rd sample must be divided into 4.5 and use 1.05%O
2The 4th sample must be divided into 4.5.Thus, this test shows at about 0.7: 1 low gas: under the meat ratio, the low-residual amount of oxygen suits.
Also test gas when determining in the low packing of air impermeability to use the hypoxemia modified atmospheres: the influence of meat volume ratio.Based on 8 scales of the above-mentioned subjectivity that is used for the visual color score, wherein 8 is that the score of best color and 7 or 8 is considered to best, this analysis of experiments the color and different gas of several beef: the volume ratio of meat.Use colorimeter, colour index has also been measured in this test objectively, comprises brightness (L
*: 0 (black) is to 100 (whites)), green-to-red (a that measures
*:-30 (greens) are to+30 (redness)) and blue-to-yellow (b that measures
*:-30 (bluenesss) are to+30 (yellow)).With 5 scales, wherein score 1 expression does not have the mode of smell and score 5 expression utmost point breast-high scents (for example rotten), and this test is also subjectively given a mark to the smell of beef clod.
Gas: the program of the long-pending test of the human body comprises and obtains various beef clods, comprises several samples of baking chuck, London barbecue, tender chuck, peeling beefsteak and baking pork rump.With samples weighing and be placed in the dish of suitable Package size with #3-1.41 ", #3-1.91 ", #9-1.25 " and #10-3 ".Handle packing subsequently by the following method: (a) use vacuum from packing, to remove oxygen, (b) use to contain the 0.4%CO that has an appointment, about 64.6%N
2, and about 35%CO
2Backwash packing and (c) use the barrier film seal packing to make this packing contain the hypoxemia modified atmospheres of controlled group compound gas of controlled group compound gas.Each all has low-permeable dish and barrier film.Then packing is housed in about 2 ℃, and in the tolerance that obtains color and smell from 7-25 days time of packing process.
Table 1 has illustrated with gas: the volume ratio of meat is from the color and the smell score of baking chuck, London barbecue, tender chuck, peeling beefsteak and the baking pork rump beef clod of about 0.3: 1 to 1.5: 1 Different Package sized package.As shown in table 1, the smell of different beef clods and color score to from 0.3: 1 to about 0.8: 1 gas: the volume ratio of meat is very favourable; Color and smell score are to having this low gas: the MAPs comparison of meat volume ratio has about 1.5: 1 gas: the conventional MAPs of meat volume ratio is favourable.Opposite with general knowledge and business practice, the hypoxemia modified atmospheres is in conjunction with being not more than 1: 1 and suiting less than about 0.8: 1 gas: the color that the meat volume ratio provides in long storage life.Suitable gas: the volume ratio of meat can be at low side about 0.3: 1 to 0.4: 1, in intermediate range about 0.5: 1 to 0.8: 1, and perhaps even at high-end about 1.3: 1 to 1.5: 1.Certainly, in order to provide littler packing, the gas of multiple embodiments of the present invention: the meat volume ratio is to intermediate range from low side.
Table 1
Various cube meat are in multiple gases: the experimental example of color and smell score after 7-25 days under the meat ratio
| Meat products | Package size (trace form-degree of depth) | Smell (1-5) | Color (1-8) | CO 2％ | Gas: meat volume ratio | L ＊ | a ＊ | b ＊ |
| The baking chuck | 10-3″ | 1 | 8 | 21.7 | 0.331 | 35.45 | 34.04 | 13.9 |
| The baking chuck | 10-3″ | 1 | 8 | 21.0 | 0.342 | 35.25 | 32.52 | 13.19 |
| London barbecue | 3-1.9″ | 1 | 7 | 25.3 | 0.344 | 40.6 | 31.05 | 12.86 |
| The baking chuck | 10-3″ | 1 | 8 | 20.5 | 0.350 | 42.4 | 34.52 | 13.53 |
| London barbecue | 3-1.91″ | 1 | 7 | 23.1 | 0.352 | 42.75 | 27.03 | 10.47 |
| The baking chuck | 10-3″ | 1 | 8 | 21.1 | 0.361 | 41.13 | 28.85 | 10.8 |
| Tender chuck | 9-1.25″ | 2 | 8 | 23.1 | 0.378 | 37.25 | 30.79 | 10.62 |
| Tender chuck | 9-1.25″ | 1 | 8 | 22.4 | 0.378 | 40.15 | 30.14 | 10.31 |
| Peeling beefsteak | 3-1.41 | 1 | 8 | 22.4 | 0.388 | 42.79 | 29.68 | 9.22 |
| Tender chuck | 9-1.25″ | 1 | 8 | 23.5 | 0.399 | 33.91 | 27.81 | 9.98 |
| Tender chuck | 9-1.25″ | 1 | 8 | 24.1 | 0.599 | 35.89 | 29.56 | 11.65 |
| Tender chuck | 9-1.25″ | 1 | 8 | 24.7 | 0.599 | 37.88 | 33.45 | 12.96 |
| The baking chuck | 10-3″ | 2 | 8 | 23.5 | 0.601 | 38.46 | 28.25 | 10.09 |
| Tender chuck | 9-1.25″ | 2 | 8 | 24.4 | 0.610 | 35.57 | 28.99 | 10.61 |
| Tender chuck | 9-1.25″ | 1 | 8 | 23.0 | 0.613 | 37.68 | 29.72 | 10.85 |
| Tender chuck | 9-1.25″ | 1 | 8 | 24.9 | 0.613 | 36.03 | 27.57 | 9.83 |
| London barbecue | 3-1.91″ | 1 | 8 | 24.3 | 0.707 | 39.65 | 28.24 | 12.22 |
| Peeling beefsteak | 3-1.41″ | 1 | 7 | 23.0 | 0.712 | 37.81 | 28.57 | 10.56 |
| Tender chuck | 9-1.25″ | 1 | 8 | 26.3 | 0.725 | 38.33 | 29.52 | 9.92 |
| Peeling beefsteak | 3.141″ | 1 | 8 | 22.8 | 0.729 | 41.82 | 29.34 | 10.32 |
| The baking pork rump | 10-3″ | 2 | 7 | 27.7 | 0.735 | 43.2 | 31.5 | 12.69 |
| London barbecue | 3-1.91″ | 1 | 7 | 26.2 | 0.751 | 37.09 | 31.41 | 13.45 |
| Tender chuck | 9-1.25″ | 1 | 7 | 24.4 | 0.755 | 35.11 | 29.45 | 9.96 |
| London barbecue | 3-1.91″ | 2 | 7 | 23.9 | 0.761 | 41.92 | 26.9 | 9.91 |
| The baking chuck | 10-3″ | 1 | 7 | 26.0 | 0.762 | 45.78 | 29.8 | 12.16 |
| London barbecue | 3-1.91″ | 1 | 8 | 24.5 | 0.781 | 42.6 | 28.04 | 11.73 |
| The baking chuck | 10-3″ | 1 | 7 | 25.9 | 0.804 | 38.41 | 31.71 | 12.33 |
| The baking pork rump | 10-3″ | 2 | 8 | 31.6 | 1.320 | 37.96 | 29.07 | 9.38 |
| The baking pork rump | 10-3″ | 1 | 8 | 29.2 | 1.358 | 42.72 | 32.17 | 11.94 |
| The baking pork rump | 10-3″ | 1 | 7 | 30.7 | 1.388 | 36.07 | 28.15 | 10.4 |
| The baking pork rump | 10-3″ | 1 | 8 | 31.0 | 1.444 | 38.63 | 30.02 | 10.73 |
| The baking pork rump | 10-3″ | 1 | 8 | 31.7 | 1.548 | 40.18 | 30.42 | 10.53 |
In other embodiments of the present invention, use modifying agent as comprising solution-treated meat products at least a in ascorbic acid, lactate and the diacetate with further smell and the bacterium situation of improving meat products.Use this processing in conjunction with hypoxemia modified atmospheres and gas: the ratio of meat as outlined above those, have the cooperative effect of the storage life of wonderful increase meat.In such test, wherein pork pies being contained in headroom is full of in the sealing shrouding disc storage container that comprises the non-oxidizing gas of 0.4%CO at the most, by the saline solution that comprises lactate and diacetate (being steamed beef soup), NaCl, sodium phosphate, potassium lactate and the sodium Diacetate that add about 12 weight % (wt%), some meat obtains " improvement ".The result of this research shows that the color of two class meat remained acceptable within 28 days.But, in entire test, the meat products of improvement has lower bacterial action all the time.
Determine to use modifying agent handle meat products influence a kind of experimental study the influence of lactate modifying agent in comprising the hypoxic atmosphere of carbon monoxide.Obtain six ox peeling back porks, and back pork is cut into one inch beefsteak.To add label from the beefsteak sample of each piece back pork and arbitrarily be assigned in following four kinds of processing each: handle 1 and be to use 30% carbon dioxide and 70% nitrogen packed non-improvement meat; Handle the 2 non-improvement meat that are to use 35% carbon dioxide, 64.6% nitrogen and 0.40% carbon monoxide to pack; Handle 3 and be to use 35% carbon dioxide, 64.6% nitrogen and 0.40% carbon monoxide packing, make the meat of water, phosphate, salt and natural flavouring improvement; Be to use 35% carbon dioxide, 64.6% nitrogen and 0.40% carbon monoxide packing with processing 4, make the meat of water, potassium lactate, phosphate, salt and natural flavouring improvement.The amount of potassium lactate is weight about 1.50% of improvement meat, but in other embodiments, can use 4.80% the potassium lactate at the most of meat products weight.
By using Schroder Lab syringe, use the salt solution injected sample, in meat, have 12% solution maintenance dose, the improvement meat products.All samples is placed on #3 separately isolates in the vinyl disc and on Ross Jr.INPACK lid storage formula machine and packs.According to gas treatment separately packing is backwashed.Amount of oxygen residual in dish is less than 500ppm.Pack into packing articles in the box and in-2 ℃ freezer, placed 48 hours, in 2 ℃ to 3 ℃ freezer, preserve then.At 26,30 and 41 days, estimate color, smell, gas content, bacterial content and the chemicals content of removing the peel a sample of back pork from each piece ox of every kind of processing.Based on the smell score, wherein 1 expression does not have smell, 2 expressions slightly scent of, the 3 medium smells of expression and 4 expression overpowering odors, determines smell.The result is shown among the table 2-5 below.Based on the smell score, As time goes on, use the processing 4 of lactate modifying agent and the atmosphere that comprises carbon monoxide to handle performance better than other.
Table 2
After 26 days, handle influence to meat matter
| Handle sample | Counting/gm TPC (log10) | Counting/gm PSY (log10) | ％ PRO | ％ STPP | pH | TBA | ％ Salt | ％ Potassium lactate | The smell score |
| 1-1 | 3.15 | 6.30 | 19.65 | 0.00 | 5.50 | 3.35 | 0.10 | 1.16 | 3 |
| 1-2 | 3.60 | 5.67 | 20.80 | 0.00 | 5.52 | 1.98 | 0.08 | 1.28 | 2 |
| 1-3 | 2.93 | 5.49 | 20.90 | 0.00 | 5.47 | 2.15 | 0.06 | 1.23 | 1.5 |
| 1-4 | 3.04 | 5.63 | 21.33 | 0.00 | 5.53 | 1.56 | 0.07 | 1.16 | 2.5 |
| 1-5 | 2.81 | 5.54 | 19.50 | 0.00 | 5.47 | 1.91 | 0.05 | 1.08 | 2 |
| 1-6 | 3.54 | 5.52 | 20.95 | 0.00 | 5.42 | 2.62 | 0.06 | 1.27 | 2 |
| On average | 3.18 | 5.69 | 20.52 | 0.00 | 5.49 | 2.26 | 0.07 | 1.20 | 2.17 |
| 2-1 | 4.00 | 5.60 | 20.10 | 0.00 | 5.51 | 3.32 | 0.07 | 1.15 | 2 |
| 2-2 | 2.94 | 5.46 | 20.64 | 0.00 | 5.54 | 3.04 | 0.12 | 1.25 | 1 |
| 2-3 | 1.78 | 5.71 | 20.13 | 0.00 | 5.47 | 2.71 | 0.04 | 1.23 | 1 |
| 2-4 | 1.78 | 5.71 | 22.04 | 0.00 | 5.47 | 1.86 | 0.05 | 1.20 | 1 |
| 2-5 | 2.98 | 5.72 | 21.72 | 0.00 | 5.43 | 1.85 | 0.11 | 1.25 | 1 |
| 2-6 | 3.59 | 5.79 | 21.07 | 0.00 | 5.39 | 2.25 | 0.06 | 1.29 | 2.5 |
| On average | 2.85 | 5.67 | 20.95 | 0.00 | 5.47 | 2.51 | 0.08 | 1.23 | 1.42 |
| 3-1 | 3.15 | 5.79 | 17.70 | 0.05 | 5.68 | 1.01 | 0.28 | 1.00 | 1 |
| 3-2 | 2.52 | 5.86 | 18.72 | 0.01 | 5.67 | 0.76 | 0.25 | 1.04 | 1 |
| 3-3 | 3.00 | 5.96 | 19.13 | 0.10 | 5.63 | 0.40 | 0.37 | 1.10 | 1.5 |
| 3-4 | 2.15 | 5.72 | 20.07 | 0.03 | 5.55 | 0.69 | 0.33 | 1.16 | 2 |
| 3-5 | 2.62 | 5.78 | 19.02 | 0.01 | 5.55 | 0.55 | 0.28 | 1.07 | 2 |
| 3-6 | 3.11 | 5.78 | 20.06 | 0.03 | 5.52 | 0.58 | 0.33 | 1.19 | 2.5 |
| On average | 2.76 | 5.81 | 19.12 | 0.04 | 5.60 | 0.67 | 0.31 | 1.09 | 1.67 |
| 4-1 | 2.97 | 5.83 | 18.93 | 0.02 | 5.79 | 0.46 | 0.34 | 2.03 | 1 |
| 4-2 | 2.97 | 5.59 | 19.83 | 0.02 | 5.78 | 0.64 | 0.30 | 2.03 | 1 |
| 4-3 | 3.15 | 4.95 | 18.85 | 0.08 | 5.79 | 0.20 | 0.33 | 2.24 | 1 |
| 4-4 | 3.11 | 5.62 | 19.66 | 0.03 | 5.73 | 0.30 | 0.33 | 2.12 | 1 |
| 4-5 | 2.57 | 5.91 | 19.99 | 0.07 | 5.78 | 0.59 | 0.34 | 2.33 | 1 |
| 4-6 | 3.65 | 5.83 | 18.25 | 0.03 | 5.73 | 0.47 | 0.33 | 2.11 | 1.5 |
| On average | 3.07 | 5.62 | 19.25 | 0.04 | 5.77 | 0.44 | 0.33 | 2.14 | 1.10 |
Table 3
After 30 days, handle influence to meat matter
| Handle sample | Counting/gm TPC (log 10) | Counting/gm PSY (log 10) | pH | TBA | ％ Salt | ％ Potassium lactate | The smell score |
| 1-1 | 1.30 | 5.36 | 5.47 | 2.39 | 0.11 | 1.29 | 2.5 |
| 1-2 | 1.00 | 4.85 | 5.51 | 2.30 | 0.07 | 1.35 | 2.5 |
| 1-3 | ＜1.00 | 5.32 | 5.41 | 2.45 | 0.05 | 1.29 | 2 |
| 1-4 | 1.00 | 4.72 | 5.42 | 2.67 | 0.05 | 1.35 | 2 |
| 1-5 | 1.00 | 4.54 | 5.44 | 2.39 | 0.05 | 1.14 | 2 |
| 1-6 | 2.72 | 5.52 | 5.38 | 1.41 | 0.06 | 1.24 | 3 |
| On average | 1.34 | 5.05 | 5.44 | 2.27 | 0.07 | 1.28 | 2.33 |
| 2-1 | 3.54 | 5.46 | 5.53 | 2.82 | 0.06 | 1.30 | 1.5 |
| 2-2 | 2.23 | 5.80 | 5.52 | 3.56 | 0.06 | 1.29 | 1.5 |
| 2-3 | 2.30 | 5.59 | 5.42 | 3.14 | 0.04 | 1.17 | 1.5 |
| 2-4 | 2.71 | 5.58 | 5.45 | 2.24 | 0.05 | 1.27 | 1 |
| 2-5 | 1.85 | 5.36 | 5.41 | 2.87 | 0.04 | 1.25 | 1.5 |
| 2-6 | 3.28 | 5.46 | 5.37 | 2.30 | 0.06 | 1.17 | 2 |
| On average | 2.65 | 5.54 | 5.45 | 2.82 | 0.05 | 1.24 | 1.5 |
| 3-1 | 3.41 | 5.51 | 5.61 | 0.94 | 0.29 | 1.20 | 1.5 |
| 3-2 | 3.11 | 6.20 | 5.60 | 1.05 | 0.22 | 1.18 | 2 |
| 3-3 | 2.30 | 4.82 | 5.60 | 0.41 | 0.31 | 1.11 | 1.5 |
| 3-4 | 2.83 | 4.96 | 5.56 | 0.30 | 0.31 | 1.23 | 2 |
| 3-5 | 1.70 | 5.48 | 5.50 | 0.44 | 0.25 | 2.10 | 2 |
| 3-6 | 3.83 | 5.59 | 5.57 | 0.30 | 0.39 | 1.82 | (1.5 fluffy) |
| On average | 2.86 | 5.43 | 5.57 | 0.57 | 0.30 | 1.44 | 1.75 |
| 4-1 | 3.57 | 5.23 | 5.80 | 1.29 | 0.31 | 2.10 | 1 |
| 4-2 | 2.43 | 5.36 | 5.72 | 1.38 | 0.25 | 2.50 | 1 |
| 4-3 | 3.90 | 5.83 | 5.75 | 0.77 | 0.28 | 1.91 | 1 |
| 4-4 | 2.08 | 5.52 | 5.7 | 1.01 | 0.36 | 2.08 | 1 |
| 4-5 | 1.60 | 5.28 | 5.65 | 1.15 | 0.25 | 1.77 | 1 |
| 4-6 | 2.75 | 5.99 | 5.66 | 0.56 | 0.29 | 1.92 | 2 |
| On average | 2.72 | 5.53 | 5.71 | 1.03 | 0.29 | 2.05 | 1.17 |
Table 4
After 41 days, handle influence to meat matter
| Handle sample | Counting/gm TPC (log 10) | Counting/gm PSY (log 10) | pH | TBA | ％Salt | ％ KPotassium lactate | The smell score |
| 1-1 | ＜1.00 | 5.89 | 5.47 | 3.16 | 0.10 | 1.30 | 2.5 |
| 1-2 | 2.65 | 5.71 | 5.52 | 2.32 | 0.09 | 1.21 | 2 |
| 1-3 | 3.84 | 4.94 | 5.47 | 2.99 | 0.06 | 1.36 | 2.5 |
| 1-4 | ＜1.00 | 5.66 | 5.42 | 2.68 | 0.07 | 1.37 | 2 |
| 1-5 | 1.48 | 5.99 | 5.38 | 2.42 | 0.07 | 1.20 | 2 |
| 1-6 | 2.80 | 6.15 | 5.38 | 1.83 | 0.06 | 1.45 | 3 (fluffy) |
| On average | 2.13 | 5.72 | 5.44 | 2.57 | 0.08 | 1.32 | 2.33 |
| 2-1 | 3.11 | 5.62 | 5.46 | 3.24 | 0.06 | 1.31 | 2 |
| 2-2 | 3.08 | 5.45 | 5.47 | 4.06 | 0.07 | 1.27 | 2 |
| 2-3 | 2.15 | 5.92 | 5.45 | 3.65 | 0.05 | 1.34 | 2.5 |
| 2-4 | 4.23 | 5.72 | 5.49 | 3.36 | 0.07 | 1.28 | 2 |
| 2-5 | 3.20 | 5.26 | 5.41 | 2.25 | 0.11 | 1.18 | 2 |
| 2-6 | 2.94 | 5.78 | 5.33 | 1.82 | 0.08 | 1.41 | 3 (fluffy) |
| On average | 3.12 | 5.63 | 5.44 | 3.06 | 0.07 | 1.30 | 2.25 |
| 3-1 | ＜1.00 | 5.73 | 5.58 | 0.37 | 0.34 | 1.10 | (2.5 fluffy) |
| 3-2 | 3.30 | 5.52 | 5.61 | 0.50 | 0.28 | 1.09 | 2.5 |
| 3-3 | 1.85 | 5.75 | 5.56 | 0.54 | 0.28 | 1.19 | 2.5 |
| 3-4 | 2.20 | 5.68 | 5.61 | 0.16 | 0.38 | 1.17 | 2 |
| 3-5 | ＜1.00 | 5.20 | 5.51 | 0.48 | 0.28 | 1.13 | 1 |
| 3-6 | 3.08 | 6.04 | 5.48 | 0.20 | 0.32 | 1.27 | 1 (very fluffy) |
| On average | 2.07 | 5.65 | 5.56 | 0.38 | 0.31 | 1.16 | 1.92 |
| 4-1 | 2.61 | 5.98 | 5.78 | 0.48 | 0.32 | 2.06 | 2.5 |
| 4-2 | ＜1.00 | 6.36 | 5.80 | 0.44 | 0.32 | 1.96 | 1.5 |
| 4-3 | 3.48 | 6.11 | 5.80 | 0.54 | 0.35 | 2.38 | 1 |
| 4-4 | 3.15 | 5.11 | 5.73 | 0.36 | 0.33 | 2.43 | 1 |
| 4-5 | 1.90 | 6.15 | 5.70 | 0.79 | 0.27 | 1.95 | 1 |
| 4-6 | 2.87 | 5.73 | 5.64 | 1.72 | 0.31 | 2.20 | 2 |
| On average | 2.50 | 5.91 | 5.74 | 0.72 | 0.32 | 2.16 | 1.5 |
Table 5
The smell scored average of each processing
| Handle |
26 |
30 days | 41 days | Handle average |
| 1 | 2.20 | 2.30 | 2.30 | 2.30 a |
| 2 | 1.40 | 1.50 | 2.20 | 1.70b |
| 3 | 1.70 | 1.80 | 1.90 | 1.80 b |
| 4 | 1.10 | 1.20 | 1.50 | 1.30 c |
| It average | 1.60 a，1 | 1.70 a，b，1 | 2.00 b，2 |
A, b, the value difference (P＜0.05) of c-in not alphabetical jointly same delegation/hurdle
1, the value difference (P＜0.10) of 2-in not having the same delegation/hurdle of common numeral
Based on these tests, the initial count of bacteria of aggregate sample of finding broken end and fritter is less than 100/gm.Simultaneously, the cold bacterium counting of happiness (PSY) it seems with mesophile counting (TPC) and keeps relative constant in time that wherein the mesophile counting is usually less than 2 to 3 logarithms of the cold bacterium counting of happiness.To this potential reason may be to have suppressed bacterium in certain mode of growth-delaying.Another factor that these results are worked may be, the carbon dioxide of this tittle cover to isolating that bacterial growth has injurious effects in the storage formula packing in conjunction with the residual oxygen (less than 500ppm) of very low amount, surpasses the common influence relevant with carbon dioxide.Between aerobism of carrying out on 54 days the extra sample and anaerobic counting, there is not actual difference.In addition, seeming most of biology growings is selectable anaerobes, and but this anaerobe is preferred growth under aerobic conditions also can grow under oxygen free condition.
Between handling, observe the difference of the color of meat.Have purple at the meat of handling in 1, be similar to the outward appearance of vacuum-packed meat, and when unpacking, in the meat back side albefaction of handling in 1 (bloomback).Have baby pink at the meat of handling in 2, the meat in processing 3 has bright-coloured pink and has redness at the meat of handling in 4.Observe at the meat of handling in 4 and have the color of improvement.
Various processing are illustrated in greater detail in the table 5 influence of the smell score of peeling beefsteak.Meat in handling 1 (using the non-improvement meat of 70% nitrogen and 30% carbon dioxide packing) has the highest total smell score (averages of all three Dates of Sampling).More specifically, processing 2 causes significantly being lower than total smell score of processing 1.Handle total smell score of 3 and handle 2 and do not have statistical difference.This shows with independent carbon monoxide (handling 2) compares, and the adding of handling other composition (salt, phosphate and rosemary) in 3 does not have significant conspicuous influence to odour intensity.Yet, have the total smell score that significantly is lower than the meat in processing 1 at the meat of handling in 3.Processing has lower smell score in each Date of Sampling 4 (comprising potassium lactate), and significantly is lower than total smell score of all other processing thus.Find out that thus the modified atmospheres that comprises carbon monoxide causes low smell score together with the combination of the potassium lactate modifying agent in the Treatment Solution.
Generally speaking, there is not obvious benefit to reducing count of bacteria, but smell and fluffy being beneficial to reducing packing meat.Therefore, this packaging system is improved colour retention and is kept suitable smell.
About using the improvement meat products of sodium Diacetate, carry out another test as modifying agent.This test comprises following four kinds of processing of the ox peeling back pork that is cut into 1 inch beefsteak: handling 1 is non-improvement meat; Handle 2 meat that are to use water, sodium phosphate trimer (STPP), salt and diacetate to improve; Handle 3 meat that are to use water, potassium lactate, STPP and salt to improve; With handle 4 meat that are to use water, potassium lactate, STPP, salt and sodium Diacetate improvement.After handling meat, every piece of meat is placed on isolation covers in the storage formula dish, use then to comprise 30%CO
2, 69.6%N
2With the modified atmospheres of 0.4%CO backwash packing and sealing.Sample is housed in about 2 ℃ to 3 ℃ and reference table 2-5 estimates smell and aforesaid other parameter 27,36 and 47 days the time.As explanation in following table 6, the result of this test shows processing 3 and handles 4 to have best smell score.
The smell scored average of each processing of table 6
| Handle | 27 days | 36 days | 47 days | Average |
| 1 | 2.3 | 2.6 | 3.0 | 2.6 |
| 2 | 1.4 | 1.8 | 1.9 | 1.7 |
| 3 | 1.1 | 1.3 | 1.7 | 1.4 |
| 4 | 1.1 | 1.2 | 1.3 | 1.2 |
| Certain day average | 1.5 | 1.7 | 2.0 |
C. with the selectivity embodiment of packaging of meat products and shipment
Fig. 3 is the flow chart that explanation is used for the method 300 of packed meat prod.In this embodiment, method 300 comprises the phase I 310, and the described phase I 310 comprises that the meat products that will have first volume is placed in the base section of the container with low-permeable.The material that is fit to that is used for the base section of container has and is not more than about 200cc/m
2/ 24 hours and preferably be less than or equal to about 20cc/m
2/ 24 hours gas permeability.Method 300 also comprises: second stage 320 is included in the base section of container the controlled air composition is provided; With the phase III 330, comprise that the covering that will have low-permeable is attached on the described base section.Covering and base section are encapsulated in meat products and controlled air composition in the packaging body with internal volume, and wherein in several embodiments, modified atmospheres comprises about 0.1% to 30% carbon monoxide and suitable 10% the CO that is not more than.In addition, covering is attached on the bottom and makes gas: the volume ratio of meat is not more than about 1: 1.Method 300 can have several different embodiments, wherein gas permeability, modified atmospheres and gas: the meat volume ratio can be describe in detail above-mentioned any.
Fig. 4 is the flow chart in the method for packing place packed meat prod.A specific embodiments of method 400 has: the phase I 410, comprise that forming meat products makes it have first volume; With second stage 420, comprise described meat products is placed in the first of container.The low-permeable of providing is provided in the first of container, shields oxygen and/or carbon monoxide basically to the transmission of container neutralization from wherein coming out.Method 400 also is included in the phase III 430 that the controlled air composition is provided in the first of container.Method 400 also comprises quadravalence section 440, and described quadravalence section 440 comprises that the second portion with container is sealed in the first of container the packaging body that holds meat products with formation and comprise the modified atmospheres of controlled air composition.The second portion of container also has low-permeable, and the modified atmospheres in the packaging body comprises carbon monoxide.In several embodiments, modified atmospheres contains and is less than or equal to about 10% carbon monoxide, but other embodiment can contain the carbon monoxide of above-mentioned other amount.Method 400 also comprises five-stage 450, and described five-stage 450 is included in packed meat prod is loaded and transported to before the meat products retailer, adds the indicant of the storage life expiration time of estimating meat products to container.More specifically, five-stage 450 can comprise label is attached on the container of the indicant with storage life expiration time of estimating meat products, perhaps directly prints or the indication of impression storage life on the first of container and/or second portion.
It is illustrative that above-mentioned specific embodiments and embodiment are intended to, and is not detailed, and those skilled in the art should understand that within the scope of the invention and can carry out various equivalent modifications.For example, although with given order description of step, alternate embodiment can be with the different order implementation step.Can make up various embodiment described here so that other embodiments to be provided.In addition, above-mentioned packed meat prod can comprise meat products and non-meat products (for example vegetables or bread), and these packing meat/non-meat products can have and above-mentioned those similar or identical gases: solid volume ratio and modified atmospheres.Therefore, except that the restriction that is subjected to appended claim, the present invention is unrestricted.
Claims (26)
1. packed meat prod, it comprises:
Container, described container has the internal volume of low-permeable and encapsulation, and described container comprises the low-permeable diaphragm seal that coils and be adhered on the described dish, and wherein said dish and described diaphragm seal limit described internal volume;
Be encapsulated in the meat products among the internal volume of described container, described meat products has first volume less than internal volume, make described meat products separate by headroom and described diaphragm seal, wherein under the condition of the film that does not have any insertion between described meat products and the described diaphragm seal, with described diaphragm seal and described meat products and put; With
The modified atmospheres that comprises about 0.1% to about 30% carbon monoxide among the internal volume of described container, wherein said modified atmospheres has second volume, makes the volume ratio of second volume and first volume be not more than about 1: 1.
2. packed meat prod according to claim 1, wherein said dish have fixing usually volume and are not more than about 20cc/m
2/ 24 hours gas permeability; With
Described low-permeable diaphragm seal has and is not more than about 20cc/m
2/ 24 hours gas permeability and normally transparent.
3. packed meat prod according to claim 2, wherein said dish has the volume at least about the internal volume that equals described encapsulation.
4. packed meat prod according to claim 3, wherein said low-permeable diaphragm seal has unitary construction.
5. packed meat prod according to claim 3, wherein said low-permeable diaphragm seal has individual layer.
6. packed meat prod according to claim 1, wherein said modified atmospheres comprise about 0.4%CO to about 1.2%CO.
7. packed meat prod according to claim 6, wherein said modified atmospheres contain and are not more than 1.0% O
2
8. packed meat prod according to claim 6, wherein said modified atmospheres comprise and are not more than 0.2% O
2
9. packed meat prod according to claim 1, wherein said modified atmospheres comprise about 0.4%CO to about 0.5%CO.
10. packed meat prod according to claim 1, wherein said modified atmospheres comprises about 0.48%CO.
11. packed meat prod according to claim 1, the volume ratio of wherein said second volume and described first volume is not more than about 0.9: 1.
12. packed meat prod according to claim 1, the volume ratio of wherein said second volume and described first volume are about 0.1: 1 to about 0.8: 1.
13. packed meat prod according to claim 1, the volume ratio of wherein said second volume and described first volume are about 0.3: 1 to about 0.8: 1.
14. packed meat prod according to claim 1, wherein said meat products are selected from beef, pork, mutton, poultry, little mutton, veal and fish.
15. packed meat prod according to claim 1, wherein said meat products are the improvement meat products that comprises meat part and modifying agent.
16. packed meat prod according to claim 13, wherein said modifying agent comprises lactate.
17. packed meat prod according to claim 13, wherein said modifying agent comprises diacetate.
18. containing, packed meat prod according to claim 1, wherein said modified atmospheres be not more than 1.0% O
2
19. containing, packed meat prod according to claim 1, wherein said modified atmospheres be not more than 0.2% O
2
20. packed meat prod according to claim 1, wherein said dish comprises outer rim, and described low-permeable diaphragm seal is adhered on the described outer rim.
21. packed meat prod according to claim 1, wherein said container are one of a plurality of independent packaging meat products in the cask, described container comprises the indicant of the desirable storage life that shows described meat products.
22. using, packed meat prod according to claim 15, wherein said meat products comprise 4.80% or the Lactated lactate solution processing still less that accounts for handled meat products weight.
23. packed meat prod according to claim 15, the wherein said meat products solution-treated that comprises lactate, organic acid acidifying agent salt or inorganic acid acidulant salt, wherein said organic acid acidifying agent salt is acetate, citrate, lactate or maleate, and wherein said inorganic acid acidulant salt is phosphate or hydrochloride.
24. packed meat prod according to claim 23, wherein said modified atmospheres comprise 1.20% or carbon monoxide still less, the nitrogen of 0-80% and the carbon dioxide of 20-100%.
25. packed meat prod according to claim 1 wherein makes described dish, described diaphragm seal and described modified atmospheres be shaped and arrangement, to show the basic sealing that keeps described modified atmospheres during described meat products is sold the retailer.
26. packed meat prod according to claim 1, wherein said headroom hold the top and the side of described meat products.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US57880204P | 2004-06-10 | 2004-06-10 | |
| US60/578,802 | 2004-06-10 | ||
| US60/580,341 | 2004-06-15 | ||
| US60/579,624 | 2004-06-15 | ||
| US60/584,513 | 2004-07-01 | ||
| US60/584,794 | 2004-07-01 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1993053A CN1993053A (en) | 2007-07-04 |
| CN100548128C true CN100548128C (en) | 2009-10-14 |
Family
ID=38214869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005800191578A Expired - Fee Related CN100548128C (en) | 2004-06-10 | 2005-06-10 | Packaging of meat products with modified atmospheres and/or modifying agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100548128C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103369977A (en) * | 2010-12-20 | 2013-10-23 | 乔治洛德方法研究和开发液化空气有限公司 | Plasma generation of CO for modified atmosphere packaging |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406187B (en) * | 2011-05-23 | 2013-05-22 | 武汉富程农业科技研发中心(普通合伙) | Minced fillet clean production method |
| CN105475955B (en) * | 2015-11-24 | 2018-02-02 | 重庆市盛沿食品有限责任公司 | A kind of method for production of combined type facet flavor pack |
| CN107372779B (en) * | 2017-08-16 | 2019-02-01 | 贵州省科创气体有限公司 | A kind of fresh-keeping gas of fresh meat and its preparation method |
| WO2021154776A1 (en) * | 2020-01-28 | 2021-08-05 | Cargill, Incorporated | Packaged presliced ready-to-eat meat products and methods thereof |
| CN112400976A (en) * | 2020-11-18 | 2021-02-26 | 浙江大学 | Aquatic product preservative based on CO or CO release reagent and application thereof |
-
2005
- 2005-06-10 CN CNB2005800191578A patent/CN100548128C/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 一氧化碳用于肉品气调包装的研究. 孙卫青，马俪珍，王芳.肉类工业，第12期. 2001 |
| 一氧化碳用于肉品气调包装的研究. 孙卫青，马俪珍，王芳.肉类工业，第12期. 2001 * |
| 气调包装(MAP)在鲜肉保鲜中的应用. 段静芸，徐幸莲，周光宏.食品科技，第1期. 2002 |
| 气调包装(MAP)在鲜肉保鲜中的应用. 段静芸，徐幸莲，周光宏.食品科技，第1期. 2002 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103369977A (en) * | 2010-12-20 | 2013-10-23 | 乔治洛德方法研究和开发液化空气有限公司 | Plasma generation of CO for modified atmosphere packaging |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1993053A (en) | 2007-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2005254037B2 (en) | Packaging of meat products with modified atmospheres and/or enhancers | |
| Church | Developments in modified-atmosphere packaging and related technologies | |
| Phillips | Modified atmosphere packaging and its effects on the microbiological quality and safety of produce | |
| CN100548128C (en) | Packaging of meat products with modified atmospheres and/or modifying agent | |
| Opara et al. | Modified atmosphere packaging for food preservation | |
| JP2004535817A (en) | Freshness preserving packaging and manufacturing method thereof | |
| Jeyamkondan et al. | Review of centralized packaging systems for distribution of retail-ready meat | |
| Sebranek et al. | Modified atmosphere packaging | |
| Kautter | Clostridium botulinum type E in smoked fish | |
| CA2514537A1 (en) | Method of preserving fresh perishables | |
| McMillin | Modified atmosphere packaging | |
| Ghazala | New packaging technology for seafood preservation—shelf-life extension and pathogen control | |
| Bilska | PACKAGING SYSTEMS FOR ANIMAL ORIGIN FOOD. | |
| US20080038407A1 (en) | Oxygen enhanced meat and method of making same | |
| Uboldi et al. | Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation | |
| Lee et al. | Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food | |
| Bell et al. | The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts | |
| Gill et al. | 14 Packaging and the Shelf Life of Fresh Red and Poultry Meats | |
| O'Sullivan et al. | Meat packaging | |
| Holley et al. | Post-process, packaging-induced fermentation of delicatessen meats | |
| Carr et al. | Growth of aerobic psychrotrophs and color changes of precooked beef slices as affected by packaging procedure | |
| JP2012181192A (en) | Method for detecting bacterium contamination level of fish meat and sensor used for detection method | |
| Ooraikul | Technological considerations in modified atmosphere packaging | |
| Shayanfar | Modified atmosphere packaging for fresh produce | |
| Öztürk et al. | Packaging applications for ready-to-eat foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091014 Termination date: 20160610 |