U.S. patent application number 12/825133 was filed with the patent office on 2011-12-29 for processing and packaging meat without using highly absorbent material.
Invention is credited to Chris J. TOPPS.
Application Number | 20110318458 12/825133 |
Document ID | / |
Family ID | 45352799 |
Filed Date | 2011-12-29 |
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United States Patent
Application |
20110318458 |
Kind Code |
A1 |
TOPPS; Chris J. |
December 29, 2011 |
PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT
MATERIAL
Abstract
The present invention is in the field of meat processing and
packaging. Specifically, the invention is a packaged uncooked
treated meat product with increased moisture retention, thereby
eliminating the need for highly absorbent material in the
package.
Inventors: |
TOPPS; Chris J.; (Rancho
Cucamonga, CA) |
Family ID: |
45352799 |
Appl. No.: |
12/825133 |
Filed: |
June 28, 2010 |
Current U.S.
Class: |
426/129 ;
426/392 |
Current CPC
Class: |
A23B 4/02 20130101; A23B
4/10 20130101; A23L 13/72 20160801; A23B 4/027 20130101 |
Class at
Publication: |
426/129 ;
426/392 |
International
Class: |
B65B 25/06 20060101
B65B025/06 |
Claims
1. A packaged uncooked treated meat product comprising: a) a
portion of uncooked meat selected from the group consisting of:
poultry, pork, lamb and beef; b) 5 lbs to 25 lbs of a brine
solution per 100 lbs of the uncooked meat, wherein the brine
solution comprises sodium chloride and sodium carbonate in an
amount sufficient to achieve a range of from 0.05 to 1.50 pounds of
sodium chloride and from 0.075 to 0.285 pounds of sodium carbonate
per 100 pounds of the uncooked meat; and c) a substantially water
impermeable meat package surrounding the uncooked meat, wherein the
meat package does not contain a highly absorbent soaker pad;
wherein the uncooked meat is impregnated with the brine solution to
form an uncooked treated meat product; and wherein the packaged
uncooked treated meat product exhibits at least 8% greater moisture
retention than an equivalent portion of untreated meat packaged
under the same conditions.
2. The packaged uncooked treated meat product of claim 1, wherein
the meat is poultry.
3. The packaged uncooked treated meat product of claim 1, wherein
the meat is pork.
4. The packaged uncooked treated meat product of claim 1, wherein
the meat is lamb.
5. The packaged uncooked treated meat product of claim 1, wherein
the meat is beef.
6. The packaged uncooked treated meat product of claim 1, wherein
the 5 to 25 lbs of brine solution further comprises 0.2 to 30% of
sodium chloride and 0.3 to 5.7% of sodium carbonate.
7. The packaged uncooked treated meat product of claim 1, wherein
the substantially water impermeable meat package further comprises
a tray upon which the meat product is situated and an overwrap
surrounding the meat and the tray.
8. The packaged uncooked treated meat product of claim 1, wherein
the tray further comprises molded paper pulp or styrofoam.
9. The packaged uncooked treated meat product of claim 1, wherein
the overwrap further comprises cellophane or plastic.
10. The packaged uncooked treated meat product of claim 1, wherein
the wherein the packaged uncooked treated meat product is packaged
with a less absorbent soaker pad.
11. A method of processing and packaging meat without a highly
absorbent soaker pad, said method comprising the steps of: a)
providing a portion of uncooked meat, wherein the uncooked meat is
selected from the group consisting of: poultry, pork, lamb and
beef; b) preparing a dry composition comprising: from 0.05 to 1.50
pounds of sodium chloride per 100 pounds of the uncooked meat; and
from 0.075 to 0.285 pounds of sodium carbonate per 100 pounds of
the uncooked meat; c) dissolving the dry composition in an aqueous
liquid to form a liquid brine composition; and d) treating the
portion of uncooked meat with from 5% to 25% by meat weight of the
liquid brine composition from step c); and e) packaging the meat
from step d) without a highly absorbent soaker pad; wherein the
packaged uncooked treated meat product exhibits at least 8% greater
moisture retention than an equivalent portion of untreated meat
packaged under the same conditions.
12. The method of claim 11, wherein the liquid brine in step c)
further comprises 0.2 to 30% of sodium chloride and 0.3 to 5.7% of
sodium carbonate.
13. The method of claim 11, wherein the liquid brine composition
further comprises saccharides or natural flavorings.
14. The method of claim 11, wherein the liquid brine composition
further comprises optional ingredients selected from the group
consisting of: phosphates, nitrates, lactates, acetates, starches,
diacetates, spices, carageenans, sodium bicarbonate, sugars,
dextrins, sea salt, maltodextrin, ammonium hydroxide, erythorbate,
ascorbic acid salts, antioxidants, vinegars, gums, broths,
alginates, oil extracts, coloring agents and proteins.
15. The method of claim 11, wherein step d) further comprises
marinating, injecting or tumbling the meat with the liquid brine
composition.
16. The method of claim 11, wherein step e) further comprises
packaging the meat from step d) with a less absorbent soaker pad.
Description
TECHNICAL FIELD
[0001] The present invention is in the field of meat processing and
packaging. Specifically, the invention is a packaged uncooked
treated meat product with increased moisture retention, thereby
eliminating the need for highly absorbent material in the
package.
BACKGROUND OF THE INVENTION
[0002] The body of a living animal consists of about 70-80% water
by weight. A majority of the water is bound to the musculature
(i.e., the "meat") through polar interactions with myofibrillar
proteins in the muscle tissue. The amount of water retention
depends on a variety of factors, such as: the animal species; age
at slaughter; the type of muscle fiber; the available space within
the myofibrillar structure; activity of muscle enzymes involved in
proteolysis and lipolysis during aging; and the pH reached prior to
and following rigor mortis. Once an animal is slaughtered, the meat
begins losing water. By the time the meat is processed and
packaged, water loss can be significant. The resulting loss of
weight results in a lower economic return and often makes the meat
tougher and less flavorful.
[0003] There are a number of meat processing methods for reducing
spoilage and enhancing the appearance and flavor of the meat. One
of the most common processing methods is the use of marinades.
However, marinades are generally utilized to introduce a desired
flavor to the meat and do not significantly reduce moisture
loss.
[0004] Another meat processing method is the application of
alkylating agents that increase the pH of the meat and thereby
decrease glycolysis. The increased pH creates an environment that
minimizes microbial colonization and thereby reduces spoilage. See,
for example, U.S. Pat. Nos. 6,899,908 and 6,713,108. Unfortunately,
this processing method by itself can result in diminished water
retention and reduced storage stability.
[0005] The application of phosphates is another method of
processing meat. The phosphates act as a buffer, maintaining a
relatively high pH, which assists in water retention. U.S. Pat. No.
4,818,548 describes a method of treating fresh meat with a
composition containing phosphate. The phosphate postpones spoilage
resulting from microbial deterioration, and also aids in color
retention. However, phosphate treatments have a tendency to
diminish the appearance, texture and flavor of meat. Phosphate
treated meats are often considered "over-processed" or having a
"processed look and/or taste," which is generally undesirable.
[0006] The application of sodium carbonate in a vacuum is another
method of processing meat. Sodium carbonate, like phosphates,
serves as a pH buffer (U.S. Pat. No. 5,939,112). However, sodium
carbonate has been described as being less effective for enhancing
water retention in meat than other processing methods such as
alkali silicates (U.S. Pat. No. 7,001,630).
[0007] Other meat processing methods include the application of
trehalose to decrease shrinkage during cooking (U.S. Pat. Appl. No.
US 2004/0219283), sodium bicarbonate as an injectable treatment to
reduce the rate of pH decline (U.S. Pat. No. 6,020,012) and sodium
bicarbonate in a vacuum to reduce the number of holes in cooked
meat (U.S. Pat. No. 7,060,309).
[0008] In general, meat that retains moisture during storage also
retains flavor, tenderness and juiciness. This is true for all meat
products including beef, pork and poultry, whether or not the
moisture is natural or added during processing. In the retail
industry, post-packaging moisture loss is "masked" from the
consumer by placing a highly absorbent "soaker pad" between the
meat and the packaging tray to absorb this moisture. A significant
disadvantage of this practice is the contamination that can result
from contact with the used absorbent material, excess packaging
waste and increased packaging costs. Other problems include the
tendency for the absorbent material to leave fibers on the meat, or
to remain adhered to the meat when it is taken from the tray and
cooked. In addition, the absorbent pad is often manufactured from a
different material than the tray itself, thus making recycling more
difficult.
[0009] Accordingly, there is a need for a processed and packaged
meat product that has enhanced moisture retention, thereby
eliminating the use of highly absorbent material in the meat
package.
SUMMARY OF THE INVENTION
[0010] The present invention is in the field of meat processing and
packaging. Specifically, the invention is a packaged uncooked
treated meat product and a method of preparing the meat product
with increased moisture retention, thereby eliminating the need for
highly absorbent material in the package. As used herein, "highly
absorbent" means that the material can absorb 20 times its weight
or more in water. In the meat industry, the term of art to refer to
such material in a retail meat package is a "soaker pad."
[0011] In one aspect, the invention is a packaged uncooked treated
meat product comprising a portion of uncooked meat selected from
the group consisting of poultry, pork, lamb or beef, 5 pounds to 25
pounds of a brine solution per 100 pounds of the uncooked meat,
wherein the brine solution comprises sodium chloride and sodium
carbonate in an amount sufficient to achieve a range of from 0.05
to 1.50 pounds of sodium chloride and from 0.075 to 0.285 pounds of
sodium carbonate per 100 pounds of the uncooked meat; and a
substantially water impermeable meat package surrounding the
uncooked meat, wherein the meat package does not contain a highly
absorbent soaker pad; wherein the uncooked meat is impregnated with
the brine solution to form an uncooked treated meat product; and
wherein the packaged uncooked treated meat product exhibits at
least 8% greater moisture retention than an equivalent portion of
untreated meat packaged under the same conditions.
[0012] In the practice of the present invention, the 5 pounds to 25
pounds of the brine solution per 100 pounds of uncooked meat may
further comprise 0.2 to 30% of sodium chloride and 0.3 to 5.7% of
sodium carbonate.
[0013] In another aspect, the substantially water impermeable meat
package further comprises a tray upon which the packaged uncooked
treated meat product is situated and an overwrap surrounding the
meat and the tray. The tray may further comprise molded paper pulp
or styrofoam and the overwrap may further comprise cellophane or
plastic. The packaged uncooked treated meat product of the present
invention may further be packaged with a less absorbent soaker
pad.
[0014] In addition, the present invention also encompasses a method
of processing and packaging meat without a highly absorbent soaker
pad comprising the steps of providing a portion of uncooked meat,
wherein the uncooked meat is selected from the group consisting of
poultry, pork, lamb or beef; preparing a dry composition comprising
from 0.05 to 1.50 pounds of sodium chloride per 100 pounds of the
uncooked meat and from 0.075 to 0.285 pounds of sodium carbonate
per 100 pounds of the uncooked meat; dissolving the dry composition
in an aqueous liquid to form a liquid brine composition; and
treating the portion of uncooked meat with from 5% to 25% by meat
weight of the liquid brine composition; and packaging the meat
without a highly absorbent soaker pad; wherein the packaged
uncooked treated meat product exhibits at least 8% greater moisture
retention than an equivalent portion of untreated meat packaged
under the same conditions.
[0015] In one aspect, the liquid brine composition of the invention
further comprises optional ingredients selected from the group
consisting of phosphates, nitrates, lactates, acetates, starches,
diacetates, spices, carageenans, sodium bicarbonate, sugars,
dextrins, sea salt, maltodextrin, ammonium hydroxide, erythorbate,
ascorbic acid salts, antioxidants, vinegars, gums, broths,
alginates, oil extracts, coloring agents and proteins.
[0016] Further, in various embodiments, treating the portion of
uncooked meat with the liquid brine composition may further
comprise marinating, injecting or tumbling the meat with the liquid
brine composition.
[0017] Other aspects of the invention are found throughout the
specification.
DETAILED DESCRIPTION OF THE INVENTION
[0018] The present invention is in the field of meat processing and
packaging. Specifically, the invention is a packaged uncooked
treated meat product and a method of preparing the meat product
with increased moisture retention, thereby eliminating the need for
highly absorbent material in the package.
[0019] In the description that follows, a number of terms used in
the field of meat processing and packaging are extensively
utilized. In order to provide a clear and consistent understanding
of the specification and claims, including the scope to be given
such terms, the following non-limiting definitions are
provided.
[0020] When the terms "one," "a," or "an" are used in this
disclosure, they mean "at least one" or "one or more," unless
otherwise indicated.
[0021] The term "absorbent material" as used herein refers to the
material inserted into a package of meat to absorb purge and
moisture. This is also referred to as a "soaker pad" in the
commercial meat industry. A "highly absorbent soaker pad" is one
which is capable of absorbing 20 times or more its weight in
water.
[0022] The term "aqueous liquid" as used herein refers to any
moisture used to dissolve the dry composition into solution.
Aqueous liquids include water (liquid or ice), broths (vegetable or
animal), natural juices (vegetable, animal or fruit) and blood.
[0023] The term "broth" or "broths" as used herein refer to the
water in which meat, fish and/or vegetables have been boiled.
[0024] The term "dry composition" as used herein refers to a
mixture of dry ingredients for processing meats.
[0025] The phrase "cooked weight" as used herein refers to the
weight of the cooked meat after reaching the desired internal
temperature for human consumption.
[0026] The term "green weight" as used herein refers to the weight
of the meat before processing and cooking.
[0027] The term "ingoing percentage" refers to the amount of the
dry composition calculated as a percentage of the meat's weight. It
is the weight of the dry composition divided by the weight of the
liquid brine composition multiplied by the percent addition rate
(i.e. Ingoing percentage=((dry composition (lbs.)/total weight of
liquid brine composition (lbs.)).times.(% addition rate)).
[0028] The term "injection" as used herein refers to introducing
the liquid brine composition into meat by a hollow needle.
[0029] The term "liquid brine composition" as used herein refers to
the dry composition dissolved in an aqueous liquid such as water,
natural juices, broth or blood.
[0030] The term "natural juices" as used herein refers to the
liquid naturally contained in meat, vegetable or fruit.
[0031] The term "natural flavorings" as used herein refers to
ingredients such as rosemary extracts, tea extracts, etc. Natural
flavorings are foodstuffs considered by the United States
Department of Agriculture ("USDA") and Federal Drug Administration
("FDA") as natural ingredients.
[0032] The term "optional ingredients" as used herein refers to
ingredients used in conjunction with or individually with the
present invention for function, flavor, and or color.
[0033] The term "percent addition rate" as used herein refers to
the amount of the liquid brine composition that is applied to the
meat during processing. For example, if a 12% addition rate is
desired for a 100 pound portion of meat, the meat is processed with
a liquid brine composition such that the meat absorbs 12 pounds of
the liquid brine composition.
[0034] The term "purge" as used herein refers to the moisture
emitted from meat after the slaughtering of an animal and the
moisture emitted after processing.
[0035] The term "tumbler" as used herein refers to a vessel that
rotates in a circular motion, at a set speed and time, to
facilitate uptake of the liquid brine composition by the meat and
usually under vacuum. The term "tumble time" as used herein refers
to the amount of time the meat is in the tumbler for
processing.
[0036] The term "unprocessed meat" as used herein refers to meat
not treated with the dry or liquid brine composition of the present
invention or any other processing.
[0037] The term "yield" as used herein refers to the ratio of
cooked weight to green (uncooked) weight. This ratio is greater for
processed cooked meat than for unprocessed meat cooked under the
same conditions (i.e., same green weight, time and
temperature).
[0038] Dry Composition
[0039] The meat processing compositions of the present invention
comprise sodium chloride and sodium carbonate alone or in
combination with optional ingredients, such as saccharides and
natural flavorings.
[0040] In addition to sodium chloride, in some embodiments other
salts can easily be substituted. Accordingly, the salt may be a
single type of salt or a combination of salts. Types of salt
include, but are not limited to sea salt, kosher salt, rock salt
(also known as gray salt) and granulated table salt. Salt
substitutes such as potassium chloride, magnesium chloride and
potassium lactate also may be utilized.
[0041] Sodium carbonate, Na.sub.2CO.sub.3, unlike sodium
bicarbonate, which is commonly used as a buffering agent in a
variety of commercial foodstuffs, often raises the pH to an
undesirable level and is therefore not the alkali source of choice
for processing meat. It is commonly thought that the effervescent
qualities of sodium bicarbonate make it a better choice over sodium
carbonate to enhance moisture retention. However, in the practice
of the present invention, this is not the case. Sodium carbonate,
at the levels disclosed in the present invention, is unique in its
ability to achieve a desired pH without compromising flavor or
other qualities of the meat.
[0042] Saccharides that may be used in the composition come in a
variety of forms including monosaccharides, disaccharides and
polysaccharides. They may be utilized to enhance flavor or as a
bulking agent. A single type of saccharide or a combination of
saccharides may be used in the composition. The types of
monosaccharides include glucose, fructose, mannose, galactose,
ribose and xylose. Disaccharides include sucrose, lactose, maltose,
cellobiose and isomaltose. Polysaccharides include, maltodextrin,
dextran, maltodextrose, dextrose, cellulose and starch, as well as
polymers of glucose, fructose, mannose, galactose, ribose and
xylose. Saccharides may come from a variety of sources ranging from
processed table sugar to less processed forms, such as evaporated
cane juice, evaporated cane syrup, turbinado sugar, cane extracts
or other sweeteners.
[0043] Additional optional ingredients that also may be used for
function, flavor, and or color in the composition include but are
not limited to; phosphates, nitrates, lactates, acetates, starches,
diacetates, spices, spice extractives, carageenans, sodium
bicarbonate, sugars, dextrins, maltodextrin, ammonium hydroxide
erythorbate, ascorbic acid salts, antioxidants, vinegars, gums,
broths, alginates, oil extracts and coloring agents proteins, such
as wheat, milk or soy protein powders may also be included in the
composition.
[0044] Natural flavorings also may be used in the composition. Many
of these flavorings are listed in the USDA or FDA guidelines.
Types of Meat
[0045] The methods and compositions of the present invention may be
used to process a variety of meats including, but not limited to
poultry, lamb, beef and pork. While muscle tissue is the most
common meat processed for consumption, organ tissue can also be
processed with the methods and compositions of the present
invention.
Meat Processing
[0046] The meat may be processed and impregnated with the liquid
brine composition of the present invention by a variety of methods
including injection, dipping, immersion, infusion, perfusion,
spraying, tumbling and marinating. These methods may be performed
under vacuum, at atmospheric pressure or above and at elevated
temperatures, ambient temperature or at reduced temperatures. The
methods utilized will vary depending on the type of meat being
processed. For example, chicken is generally tumbled, while pork
and beef are often injected. Meat processing methods are well known
in the food science art and can easily be optimized using known
principles of meat processing to achieve the desired moisture
retention rate.
[0047] The amount of the composition retained by the meat after
processing will depend on the type of meat, composition formulation
and application method. The present invention employs between 5%
and 25% by meat weight of the liquid brine composition. The precise
amount can be easily determined by routine optimization by using as
much liquid as possible such that the meat retains essentially all
of the composition. The actual retention rate of a particular
composition, for a particular meat under a particular application
method, can also be determined using routine optimization
procedures. Because the difference in the weight of the meat before
and after processing will deteimine the amount of the composition
retained, a given composition can be tested with each type of meat,
over varying processing periods using different application
methods. For example, when applying the desired composition using a
tumbler, one can vary the tumble time, tumbler speed and amount of
vacuum applied to achieve a particular ingoing addition rate for
each type of meat. In general, chicken has a higher ingoing
percentage than pork and beef.
Formulation
[0048] The preparation of a liquid brine composition for processing
the uncooked meat begins with preparing a dry composition and
thereafter dissolving the dry composition in aqueous liquid,
forming a liquid brine composition of the desired concentration.
Correspondingly, each of the ingredients may be systematically
added to the aqueous liquid and dissolved into solution. Aqueous
liquids for dissolving the dry composition include, for example,
water, a fruit juice, a vegetable juice or broth, a meat juice or
broth and blood.
[0049] As an aqueous solution, the liquid brine composition is
formulated to a specified concentration of each ingredient. The pH
of the liquid brine composition may range (or be adjusted with acid
or base to range) from 9.0 to 11.0. More specifically, the pH may
range from 10.1 to 10.7.
[0050] The dry composition is formulated by mixing sodium chloride
and sodium carbonate together as a dry blend, along with any
optional ingredients. This dry blend is then dissolved in aqueous
liquid such that the dry blend is fully dissolved into a liquid
brine composition. (Please note that the optional ingredients may
be added to the formulation as a dry ingredient, or as a liquid
ingredient, either as part of the aqueous solution in which the dry
ingredients are dissolved, or separately).
[0051] The amount of dry composition may be calculated based upon
the desired percent addition rate and desired ingoing percentage of
sodium chloride and sodium carbonate. The percent addition rate
refers to the amount of the liquid brine composition that is
applied to the meat during processing. For example, if a 12%
addition rate is desired for a 100 pound portion of meat, the meat
is processed with a liquid brine composition such that the meat
absorbs 12 pounds of the liquid brine composition. Correspondingly,
the ingoing percentage refers to the amount of the dry composition
that is calculated as a percentage of the meat's weight. The volume
of aqueous liquid to be used may vary depending on the storage
capacity of the machinery used to process the meat. However, where
a particular percent addition rate and ingoing percentage are
desired, any amount of aqueous liquid may be added so long as the
dry composition is fully dissolved in the aqueous liquid.
[0052] Therefore, the exact amount of dry composition may be
calculated based upon a desired addition rate and ingoing
percentage rate, wherein the amount of aqueous liquid is determined
based upon the desired processing method. Accordingly, the amount
of dry composition can be calculated using the following
formula:
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00001##
[0053] wherein X is the amount of sodium chloride;
[0054] wherein Y is the amount of sodium carbonate; and
[0055] wherein Z is the amount of aqueous liquid to be used.
[0056] The desired "salinity" of the processed meat can also be
determined by routine optimization. One optimization method is
varying the concentration of salt in the composition. For example,
a number of compositions containing different salt concentrations
can be applied to a particular type of meat using a particular
processing method. The meat is then cooked and taste tested for the
desired amount of salinity.
[0057] Another optimization method is to apply a given composition
for varying time periods, thereby adjusting the amount of the
composition applied to the meat. The meat is then cooked and taste
tested for the desired amount of salinity. These optimization
methods may also be applied to adjust the amount of natural
flavorings, artificial flavorings and sweetness (i.e. saccharide
concentration) of the meat in order to obtain the desired
taste.
[0058] The amount of saccharide in the processed meat product may
range from 0.05 pounds to 1.50 pounds per 100 pounds of meat. In
one embodiment, the amount of saccharide is from 0.1 pounds to 1.0
pounds per 100 pounds of meat.
[0059] The amount of natural flavorings in the processed meat
product may comprise from 0.001 pounds to 0.1 pounds per 100 pounds
of meat. In one embodiment, the amount of natural flavorings ranges
from 0.01 pounds to 0.1 pounds per 100 pounds of meat.
Sample Calculations
[0060] The following sample calculations demonstrate how to
calculate the exact amount of dry composition comprised of sodium
chloride and sodium carbonate that needs to be dissolved in aqueous
liquid in order to achieve a desired range of sodium chloride and
sodium carbonate in the meat. The formula for determining the
appropriate amounts of sodium chloride and sodium carbonate is
provided below:
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00002##
[0061] wherein X is the amount of sodium chloride;
[0062] wherein Y is the amount of sodium carbonate; and
[0063] wherein Z is the amount of aqueous liquid to be used.
[0064] Using this formula, the amount of dry composition (X+Y) can
be used to calculate the ingoing percentage based upon a desired
percent addition rate and desired ingoing percentage of sodium
chloride and sodium carbonate in any volume of aqueous liquid.
[0065] For example, if 100 pounds of meat are processed according
to the present invention and the desired amounts of sodium chloride
and sodium carbonate in the processed meat are 1 pound of sodium
chloride per 100 pounds of meat and 0.2 pounds of sodium carbonate
per 100 pounds of meat, then the ingoing percentage is 1.2% (e.g. 1
pound of sodium chloride+0.2 pounds of sodium carbonate=1.2 pounds
of sodium chloride and sodium carbonate in 100 pounds of processed
meat, or 1.2%). Thereafter, if a 15% addition rate is desired and
the dry composition is dissolved in 13.8 pounds of aqueous liquid,
the calculation for how much dry composition is used is as
follows:
X + Y X + Y + 13.8 lbs aqueous liquid .times. 15 % = 1.2 %
##EQU00003##
[0066] where X is the amount of sodium chloride; and
[0067] where Y is the amount of sodium carbonate.
1 + .2 1 + .2 + 13.8 lbs aqueous liquid .times. 15 % = 1.2 %
##EQU00004## 1.2 lbs 15 lbs aqueous composition .times. 15 % = 1.2
% ##EQU00004.2##
[0068] In another example, if 20 pounds of meat are processed
according to the present invention and the desired amounts of
sodium chloride and sodium carbonate in the processed meat are 0.3
pounds of sodium chloride per 20 pounds of meat and 0.05 pounds of
sodium carbonate per 20 pounds of meat, then the ingoing percentage
is 1.75% (e.g. 0.3 pounds of sodium chloride+0.05 pounds of sodium
carbonate=0.35 pounds of sodium chloride and sodium carbonate in 20
pounds of processed meat, or 1.75%). Thereafter, if a 12% addition
rate is desired and the dry composition is dissolved in an aqueous
liquid, the calculation for how much aqueous liquid is used is as
follows:
X + Y X + Y + Z aqueous liquid .times. 12 % = 1.75 %
##EQU00005##
[0069] where X is the amount of sodium chloride; and
[0070] where Y is the amount of sodium carbonate.
[0071] wherein Z is the amount of aqueous liquid to be used.
[0072] To determine the amount of aqueous liquid, the following
equation is used:
[0073] 20 lbs of meat times the addition rate minus the dry
composition is equal to the aqueous liquid.
(20 lbs.times.12%)-0.35=2.05 lbs aqueous liquid
[0074] Therefore,
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00006##
[0075] wherein X is the amount of sodium chloride;
[0076] wherein Y is the amount of sodium carbonate; and
[0077] wherein Z is the amount of aqueous liquid to be used.
.3 + .05 .3 + .05 + 2.05 lbs aqueous liquid .times. 12 % = 1.75 %
##EQU00007## .35 2.4 lbs aqueous composition .times. 12 % = 1.75 %
##EQU00007.2##
[0078] Therefore, in order to treat 20 pounds of meat, a liquid
brine composition of 2.4 pounds is needed, where 2.05 lbs is the
aqueous liquid and 0.35 pounds is the dry composition. 20 pounds of
meat is then processed at a percent addition rate of 12% to achieve
a 1.75% ingoing percentage of dry ingredients.
[0079] In a different example, if 238 pounds of meat are processed
according to the present invention and the desired amounts of
sodium chloride and sodium carbonate in the processed meat are 0.6
pounds of sodium chloride per 100 pounds of meat and 0.2 pounds of
sodium carbonate per 100 pounds of meat, then the ingoing
percentage is 0.8% (e.g. 0.6 parts of sodium chloride+0.2 parts of
sodium carbonate=0.8% ingoing percentage of dry composition.
Thereafter, if a 18% addition rate is desired and the dry
composition is dissolved in an aqueous liquid, the calculation for
how much dry composition and aqueous liquid is used is as
follows:
[0080] The amount of dry ingredients is equal to pounds of meat
times parts (%) of ingredient.
[0081] For sodium chloride, 238 lbs of meat.times.0.6%=1.428
lbs
[0082] For sodium carbonate, 238 lbs of meat.times.0.2%=0.476
lbs,
[0083] Dry composition is equal to X+Y, so 1.428+0.476=1.904
lbs
[0084] To determine the amount of aqueous liquid, the following
equation is used:
[0085] Pounds of meat times the addition rate minus the dry
composition is equal to the aqueous liquid.
(238 lbs.times.18%)-1.904 lbs=40.936 lbs aqueous liquid
[0086] Therefore,
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00008##
[0087] wherein X is the amount of sodium chloride;
[0088] wherein Y is the amount of sodium carbonate; and
[0089] wherein Z is the amount of aqueous liquid to be used.
1.428 + 0.476 1.428 + 0.476 + 40.936 lbs aqueous liquid .times. 18
% = 0.8 % ##EQU00009## 1.904 42.84 lbs aqueous composition .times.
18 % = 0.8 % ##EQU00009.2##
[0090] Based on the above equation and after solving for pounds of
sodium chloride, sodium carbonate and the aqueous liquid the result
to treat 238 pounds of meat is: 1.428 lbs of sodium chloride (equal
to 0.6%) and 0.476 lbs of sodium carbonate (equal to 0.2%) for a
total of 0.8% ingoing of dry ingredients and 40.936 lbs of aqueous
liquid. For an 18% addition, 1.904 lbs of dry ingredients plus
40.936 of aqueous liquid is used, which is equal to 42.84 lbs. 238
lbs of meat plus 42.84 lbs of liquid brine composition equals
280.84 lbs. 238 lbs pounds of meat is then processed at a percent
addition rate of 18% to achieve a 0.8% ingoing percentage.
Retail Meat Packaging
[0091] Different meat products are likely to exude different
amounts of liquid, for example, a lamb chop will exude a small
quantity of liquid only, while a chicken for example, may exude a
large amount of liquid. Thus, foods normally need to be packed with
a suitable amount of absorbency.
[0092] Various packaging methods and formats have traditionally
been used for packaging meats for retail sales. Trays on which the
meat is placed have been manufactured with a wide range of
materials depending on a variety of considerations, such as the
type of meat and storage conditions. For example, some trays are
molded from conventional wood or paper pulp stock which may be
formed from water slurry. Other tray manufacturing methods include
forming and molding trays from foam plastic or even solid plastics.
Other examples of tray forming materials may include polyvinyl,
polyethylene, polybutene, polypropylene, polyurethane,
polyvinylidene chloride, conventional polystyrene foam, structural
cellular polystyrene foam, porous polyolefin material, open cell
polystyrene foam and biodegradable foam polystyrene.
[0093] Meat pads, referred to as "soaker pads," generally consist
of an upper release layer on which the meat rests, which allows for
easy separation of the meat from the pad, and an absorbent lower
layer. Soaker pads must be sufficiently absorbent to absorb all the
exudates from the meat placed on top thereof so that there is no
unsightly pool in the tray, and yet must not leave any type of
deposit on the meat. This requires that the soaker pads are
sufficiently absorbent (i.e., they are highly absorbent) to hold 20
fold or greater their weight in liquid.
[0094] Various examples of soaker pads exist in the prior art of
varying complexity. Some soaker pads consist of a simple piece of
absorbent paper, whereas others are multi-layered, typically having
a release layer and base layer and absorbent material in the
middle.
[0095] After the meat is placed on a tray, with or without a soaker
pad, it is usually sealed or "overwrapped" with a cellophane or
plastic wrap, such as SARAN.RTM. wrap (S.C. Johnson Companies,
Racine, Wis.).
[0096] A soaker pad is designed to be a functional, active,
absorbent material that exerts capillary forces on the meat to
remove and collect moisture from the meat and the surrounding
environment. When meat is packaged with a soaker pad, the soaker
pad can negatively impact the weight of the meat. In other words,
by packaging the meat with a soaker pad, the absorptive properties
of the soaker pad can reduce the weight of the meat in the package
by as much as 3%. This is because the soaker pad absorbs not only
the free liquid in the package, but also continues to absorb the
present moisture in the meat as well.
[0097] In contrast, meat processed according to the present
invention eliminates the need for a soaker pad, thereby eliminating
the negative effects on the finished weight of the meat in the
package caused by the use of a soaker pad. This is because meat
that is not processed according to the method of the present
invention will not effectively retain moisture.
[0098] Using the compositions of the present invention, the need to
include a "highly absorbent soaker pad" is eliminated. This intends
that there is no soaker pad in the meat package between the meat
and a tray, or between the meat and one of the sides of a bag or
other packaging. In conventional uses of soaker pads, the soaker
pad usually covers at least 80% of the area of the meat's surface
that is next to the soaker pad. Accordingly, sometimes the soaker
pad is visible outside of the edges of the meat, and sometimes it
is not. However, it is intended that the phrase "without a highly
absorbent soaker pad" means that there is no soaker pad having 80%
or more of the area of the meat's surface thereupon. Hence,
including "half a soaker pad," which has roughly 50% of the area of
the meat's surface next to it is still considered "without a soaker
pad."
Unexpected Results
[0099] It is well known in the industry that uncooked meat, whether
or not it has been processed, will continue to exude a certain
amount of moisture after packaging, even if it is free of moisture
when packaged. This moisture loss is referred to in the industry as
"purge." Thus, when packaged for retail sales, the meat can
continue to purge for three or more days inside the packaging. This
causes the packaged meat to be undesirable for consumers, since the
liquid is visible and often tinged with blood. Hence, the industry
has adopted the use of soaker pads for use in many forms of retail
packaging.
[0100] In the development of the present invention, it was
unexpectedly discovered that meat when processed according to the
present invention, which uses tightly controlled levels and ratios
of salt and sodium carbonate, continued to absorb the moisture that
in many cases is present when processors are packaging fresh meat.
According to the practices of the present invention it was
discovered that this unique process would continue for several
hours and in some cases depending on the species, cut of meat and
application for several days while in the retail package, it
actually acts like a "sponge" after packaging.
EXAMPLES
Example 1
Preparation of the Uncooked Meat
[0101] A liquid brine composition is prepared by adding dry sodium
carbonate, sodium chloride and optional dry ingredients to an
aqueous liquid such as water. (Note that optional ingredients can
be added in liquid form at this time.) After all of the dry
ingredients have been fully dissolved in aqueous liquid, uncooked
meat is processed with the liquid brine composition at the desired
percent addition rate.
[0102] Table 1 lists a range of ingredients by percentage amount
used to prepare the liquid brine composition based on the pounds of
diluent and desired sodium chloride and sodium carbonate content.
The uncooked meat is thereafter processed with the liquid brine
composition.
TABLE-US-00001 TABLE 1 Exemplary Liquid Composition Dry Ingredients
Pounds of Diluent lbs/100 lbs 5 7.5 10 12.5 15 17.5 20 22.5 25 Low
End Salt % 0.050 1.000 0.667 0.500 0.400 0.333 0.286 0.250 0.222
0.200 w/w Low End Sodium 0.075 1.500 1.000 0.750 0.600 0.500 0.429
0.375 0.333 0.300 Carbonate % w/w LOW END TOTAL % 0.125 2.500 1.667
1.250 1.000 0.833 0.714 0.625 0.556 0.500 High End Salt % w/w 1.500
30.000 20.000 15.000 12.000 10.000 8.571 7.500 6.667 6.000 High End
Sodium 0.285 5.700 3.800 2.850 2.280 1.900 1.629 1.425 1.267 1.140
Carbonate % w/w HIGH END TOTAL % 1.785 35.700 23.800 17.850 14.280
11.900 10.200 8.925 7.933 7.140
[0103] Sodium carbonate and saccharides are obtained from
Cooperative, Inc. (Los Angeles, Calif.). Salts, such as sodium
chloride are obtained from Industrial Commodities, Inc. (Los
Angeles, Calif.) and natural flavorings, such as rosemary extract
are obtained from Kalsec Flavor Company, (Los Angeles, Calif.).
Example 2
Meat Processing
[0104] According to the above example, the quantity of the dry
composition ingredients added to the uncooked meat is determined by
first deciding on the desired amount of each ingredient necessary
to achieve the desired flavor, moisture retention, etc.
[0105] The following are examples of how each type of meat can be
processed with an exemplary composition.
[0106] A. Chicken
[0107] To assure that the raw material was from the same slaughter
day, boneless, skinless, chicken breasts were obtained from a
single forty-pound box. Twenty pounds of the chicken was mixed with
a liquid brine composition containing 0.32 pounds of the dry
composition ingredients dissolved in 3.68 pounds of water. This was
determined based on a desired 20% addition rate and 1.6% of ingoing
dry ingredients. The liquid brine composition and the meat were
placed in a tumbler and tumbled for approximately 30 minutes at 7
rpms or until all of the composition was absorbed by the meat. The
weight of the chicken after tumbling was 24 pounds. The chicken was
then divided and placed on eight Styrofoam.TM. trays. Each tray was
filled with 3.0 pounds of chicken, overwrapped with cellophane and
refrigerated.
[0108] In unprocessed chicken, purge or moisture loss is usually
detected within 5 to 72 hours. Therefore, the first tray of eight
was examined 72 hours following processing. The chicken was removed
and the tray was held perpendicular to and over a scale so that any
moisture on the tray was deposited on the scale. No measurable
moisture or purge was observed. The remaining seven trays of
chicken were examined and measured for moisture or purge over the
next seven days, opening one pack per day. No moisture or purge was
detected from any of the trays.
[0109] In a parallel experiment for comparison purposes, twenty
pounds of chicken obtained from the same forty-pound box was
packaged without processing. Similarly, the chicken was divided and
placed on eight Styrofoam.TM. trays. Each tray was filled with 2.5
pounds of chicken, overwrapped with cellophane and refrigerated.
The first tray of eight was examined 72 hours after processing. The
chicken was removed and the tray was held perpendicular to and over
a scale so that any moisture would be deposited on the scale.
Approximately 0.19 pounds of fluid, or about 7.6% (based on the
meat weight) of moisture was observed. Subsequent trays were
opened, examined and measured at one tray per day over the next 7
days. The percentage of moisture or purge observed ranged from 5.5%
to 12% (based on the meat weight).
[0110] Table 2 shows the percent addition rates for chicken based
on the ingoing percentage of dry ingredients and the quantity of
composition ingredients, water and meat in pounds.
TABLE-US-00002 TABLE 2 Percent Addition Rates for Chicken Percent
Addition Ingoing % of Dry Composition Water in Meat in Rate
Ingredients in Pounds Pounds Pounds 10% 1.2% to 1.3% .24 to .26
1.76 to 1.74 20 12% 1.25% to 1.4% .25 to .28 2.15 to 2.12 20 15%
1.3% to 1.6% .26 to .32 2.74 to 2.68 20 18% 1.5% to 1.6% .30 to .32
3.30 to 3.28 20 20% 1.5% to 1.65% .30 to .33 3.70 to 3.67 20 22%
1.5% to 1.75% .30 to .35 4.10 to 4.05 20
[0111] B. Beef
[0112] Twenty pounds of beef strip steak was mixed with a liquid
brine composition, containing 0.27 pounds of dry composition
ingredients dissolved in 2.73 pounds of water. This quantity was
determined based on a desired 15% addition rate and 1.35% of
ingoing dry ingredients. The meat was infused with the liquid brine
composition using an injection system. The meat was then cut into
steaks and placed on eight Styrofoam.TM. trays. Each tray was
filled with 2.875 pounds of meat, overwrapped with cellophane and
then refrigerated.
[0113] In unprocessed beef, purge or moisture is usually detected
within 5 to 72 hours. Therefore, the first tray of eight was
examined 72 hours after processing. The beef was removed and the
tray was held perpendicular to and over a scale so that any
moisture would be deposited on the scale. No measurable moisture or
purge was observed. Subsequent trays were opened, examined and
measured at one tray per day over the next 7 days. No moisture or
purge was detected from any of the trays.
[0114] Table 3 shows the percent addition rates for beef based on
the ingoing percentage of dry ingredients and the quantity of
composition ingredients, water and meat in pounds.
TABLE-US-00003 TABLE 3 Percent Addition Rates for Beef Percent
Addition Ingoing % of Dry Composition in Water in Meat in Rate
Ingredients Pounds Pounds Pounds 10% 1.2% to 1.3% .24 to .26 1.76
to 1.74 20 12% 1.25% to 1.4% .25 to .28 2.15 to 2.12 20 15% 1.3% to
1.6% .26 to .32 2.74 to 2.68 20 18% 1.5% to 1.6% .30 to .32 3.30 to
3.28 20 20% 1.5% to 1.65% .30 to .33 3.70 to 3.67 20 22% 1.5% to
1.75% .30 to .35 4.10 to 4.05 20 25% 1.5% to 1.8% .30 to .36 4.7 to
4.64 20
[0115] C. Pork
[0116] Twenty pounds of center cut pork loin was mixed with a
liquid brine composition, containing 0.30 pounds of the composition
ingredients dissolved in 3.30 pounds of water. This quantity was
determined based on a desired 18% addition rate and 1.5% of ingoing
dry ingredients. The meat was infused with the composition using an
injection system. The meat was then cut into chops and placed on
eight Styrofoam.TM. trays. Each tray was filled with 2.95 pounds of
meat, overwrapped with cellophane and refrigerated.
[0117] In unprocessed pork, purge or moisture is usually detected
within 5 to 72 hours. The first tray of eight was examined 72 hours
after processing. The pork was removed and the tray was held
perpendicular to and over a scale so that any moisture was
deposited on the scale. No measurable moisture or purge was
observed. Subsequent trays were opened, examined and measured at
one tray per day over the next 7 days. No moisture or purge was
detected from any of the trays.
[0118] Table 4 shows the percent addition rates for pork based on
the ingoing percentage of dry ingredients and the quantity of
composition ingredients, water and meat in pounds.
TABLE-US-00004 TABLE 4 Percent Addition Rates for Pork Percent
Addition Ingoing % of Dry Composition in Water in Meat in Rate
Ingredients Pounds Pounds Pounds 8% 1.1% to 1.3% .22 to .26 1.38 to
1.34 20 10% 1.2% to 1.3% .24 to .26 1.76 to 1.74 20 12% 1.25% to
1.4% .25 to .28 2.15 to 2.12 20 15% 1.3% to 1.6% .26 to .32 2.74 to
2.68 20 18% 1.5% to 1.6% .30 to .32 3.30 to 3.28 20
[0119] These results indicate that meat processed by the methods of
the present invention did not lose moisture during storage under
refrigeration. These results were unexpected because conventional
thought suggests that if more moisture is added to meat, it will
merely result in additional moisture loss after packaging. It is
this fact that drives the meat packaging industry to use highly
absorbent materials to soak-up moisture or purge from meat after
packaging. In contrast, by using the methods and composition of the
present invention, moisture can be added to the meat without
subsequent moisture loss and the need for absorbent materials is
reduced or eliminated.
Example 3
Taste Panel
[0120] A taste test panel of 13 volunteers was assembled. The
volunteers consumed both processed and unprocessed meat and
completed questionnaires. The questions asked their opinion as to
saltiness, sweetness, chemical taste, acidic taste or sourness,
natural chicken flavor, overall chicken flavor, intensity of
chicken flavor and whether the chicken tasted processed. The
questionnaire also included a section for comments as to the
reasons for their selection. The response scale ranged from 1 to
10, wherein a score of 1 or 2 was considered indifferent and within
a desirable target range and a score of 9 or 10 was considered
over-powering and undesirable.
[0121] The chicken breasts from day four in the moisture purge
test, in section "A" above, were subjected to the taste panel. Both
the processed and unprocessed chicken packages were cooked to an
internal temperature above 170.degree. F. Results collected from
the questionnaires found that 12 of the 13 panel members scored the
processed chicken as desirable. The taste panel's answers and
comments indicated that they preferred the processed chicken
because it was more moist and tender.
[0122] The examples set forth above are provided to give those of
ordinary skill in the art with a complete disclosure and
description of how to make and use the embodiments of the methods,
and are not intended to limit the scope of what the inventor
regards as his invention. Modifications of the above-described
modes (for carrying out the invention that are obvious to persons
of skill in the art) are intended to be within the scope of the
following claims. All publications, patents and patent applications
cited in this specification are incorporated herein by reference as
if each such publication, patent or patent application were
specifically and individually indicated to be incorporated herein
by reference.
* * * * *