U.S. patent application number 15/639207 was filed with the patent office on 2017-10-19 for methods of improving color life of modified atmosphere packaged fresh red meat using rosemary extract.
The applicant listed for this patent is KALAMAZOO HOLDINGS, INC.. Invention is credited to Thomas S. JONES, Gregory S. REYNHOUT, Constance SANDUSKY.
Application Number | 20170295808 15/639207 |
Document ID | / |
Family ID | 22763600 |
Filed Date | 2017-10-19 |
United States Patent
Application |
20170295808 |
Kind Code |
A1 |
REYNHOUT; Gregory S. ; et
al. |
October 19, 2017 |
METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED
FRESH RED MEAT USING ROSEMARY EXTRACT
Abstract
The color life of modified atmosphere packaged fresh red meat is
extended by contacting the fresh red meat with an extract of a
Labiatae herb prior to packaging the meat.
Inventors: |
REYNHOUT; Gregory S.;
(Kalamazoo, MI) ; SANDUSKY; Constance;
(Louisville, KY) ; JONES; Thomas S.; (Kalamazoo,
MI) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
KALAMAZOO HOLDINGS, INC. |
KALAMAZOO |
MI |
US |
|
|
Family ID: |
22763600 |
Appl. No.: |
15/639207 |
Filed: |
June 30, 2017 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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15248260 |
Aug 26, 2016 |
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15639207 |
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14154541 |
Jan 14, 2014 |
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15248260 |
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13755454 |
Jan 31, 2013 |
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14154541 |
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12660449 |
Feb 26, 2010 |
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13755454 |
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11281024 |
Nov 17, 2005 |
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12660449 |
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10276675 |
Oct 6, 2003 |
7037543 |
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PCT/US01/16244 |
May 18, 2001 |
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11281024 |
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60205776 |
May 19, 2000 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 3/3472 20130101;
A23L 3/3418 20130101; A23B 4/12 20130101; A23B 4/20 20130101; A23V
2002/00 20130101; A23V 2002/00 20130101; A23B 4/16 20130101; A23V
2250/11 20130101; B65D 81/2069 20130101; A23V 2250/21 20130101;
A23V 2250/126 20130101; A23V 2200/048 20130101; A23V 2250/21
20130101; A23V 2250/126 20130101; A23V 2250/11 20130101; A23B 4/18
20130101; A23V 2200/10 20130101; A23V 2002/00 20130101 |
International
Class: |
A23B 4/20 20060101
A23B004/20; A23L 3/3418 20060101 A23L003/3418; A23B 4/16 20060101
A23B004/16; A23B 4/12 20060101 A23B004/12; A23B 4/18 20060101
A23B004/18; B65D 81/20 20060101 B65D081/20; A23L 3/3472 20060101
A23L003/3472 |
Claims
1. A high oxygen modified atmosphere package comprising a fresh red
meat product in an atmosphere of greater than 40% oxygen and
wherein the fresh red meat contains a hydrophilic extract of a
Labiatae herb in an amount sufficient to extend the color life of
the fresh red meat product by at least one day and at least one
other natural antioxidant.
2. The high oxygen modified atmosphere package claim 1 wherein the
treated meat contains between about 5 and about 300 ppm rosmarinic
acid.
3. The high oxygen modified atmosphere package of claim 1,
comprising a fresh red meat product in an atmosphere of greater
than about 80% oxygen.
4. A high oxygen modified atmosphere package comprising a fresh red
meat product in an atmosphere of greater than 40% oxygen and
wherein the fresh red meat contains a lipophilic extract of a
Labiatae herb in an amount sufficient to extend the color life of
the fresh red meat product by at least one day, wherein the extract
contains carnosic acid and optionally carnosol, and at least one
other natural antioxidant.
5. The high oxygen modified atmosphere package of claim 4, wherein
the treated meat contains between about 7.5 and about 300 ppm
carnosic acid.
6. The high oxygen modified atmosphere package of claim 4,
comprising a fresh red meat product in an atmosphere of greater
than about 60% oxygen.
7. A high oxygen modified atmosphere package comprising a fresh red
meat product in an atmosphere of greater than 40% oxygen and
wherein the fresh meat contains both hydrophilic and lipophilic
extracts of a Labiatae herb in an amount sufficient to extend the
color life of the fresh red meat product by at least one day
wherein the Labiatae herb extracts contain constituents selected
from the group consisting of carnosic acid and rosmarinic acid, and
at least one other natural antioxidant.
8. The high oxygen modified atmosphere package of claim 7, wherein
the treated meat contains between about 7.5 and 300 ppm carnosic
acid and between about 5 and 300 ppm rosmarinic acid.
9. The high oxygen modified atmosphere package of claim 7,
comprising a fresh red meat product in an atmosphere of greater
than about 60% oxygen.
10. The high oxygen modified atmosphere package of claim 1, wherein
the extract further comprises propylene glycol glycerin, or
mixtures thereof.
11. The high oxygen modified atmosphere package of claim 1, wherein
the extract further comprises propylene glycol.
12. The high oxygen modified atmosphere package of claim 1, wherein
the extract further comprises maltodextrin.
13. The high oxygen modified atmosphere package of claim 1, wherein
the extract further comprises monoglycerides, diglycerides, or
mixtures thereof.
14. The high oxygen modified atmosphere package of claim 1, wherein
the fresh red meat product contains 50-5000 ppm hydrophilic extract
of a Labiatae herb based upon meat weight.
15. The high oxygen modified atmosphere package of claim 1, wherein
the fresh red meat product is ground beef.
Description
FIELD OF THE INVENTION
[0001] This invention relates to a method for extending the color
life of modified atmosphere packaged fresh red meat, and more
particularly, to a method of extending the color life of modified
atmosphere packaged fresh red meat using extracts of Labiatae
plants.
BACKGROUND OF THE INVENTION
[0002] It has been a desire for major meat manufacturers to supply
retail outlets from centralized processing facilities. In order to
facilitate this desire, modified atmosphere packaged fresh meats
have been developed. Modified atmosphere packaging, also known as
MAP, of fresh meats involves the use of specific gas mixtures in
the headspace of gas impermeable meat containers and enables the
control of certain physical properties, such as appearance, of the
fresh meats for an extended period of time.
[0003] Color shelf life of red meat is important to consumer
acceptance. Consumers judge the freshness of red meat by the
presence of bright red oxymyoglobin pigment. Oxymyoglobin in fresh
red meat decreases with time during storage as it changes to the
stable brown pigment, metmyoglobin. Although oxymyoglobin pigment
fades during dark storage, for example in a meat locker, pigment
loss is most pronounced in lighted, refrigerated display cases in
retail establishments. Although pigment loss is primarily cosmetic
in nature, it has serious economic consequences. Consumers in
search of the freshest looking cuts avoid purchasing red meat
containing even small amounts of brown metmyoglobin. The unsaleable
product which results from oxymyoglobin loss in red meats costs the
industry an estimated $700 million dollars annually.
[0004] Modified atmosphere packaging can be divided into two
categories, high oxygen modified atmosphere packaging having an
oxygen content above 40 vol. % and low oxygen modified atmosphere
packaging having an oxygen content less than 20 vol. %. In low
oxygen modified atmosphere packaging, oxygen is excluded from the
package and the headspace atmosphere is usually made up of an inert
gas such as nitrogen or a mixture of nitrogen and carbon dioxide.
With low oxygen MAP, oxymyoglobin initially present on the surface
of the meat is converted to deep purple, unnatural appearing,
deoxymyoglobin pigment as the last remnants of oxygen are consumed
by metabolic processes occurring in the meat tissue.
[0005] Deoxymyoglobin is a fairly stable pigment under completely
anoxic conditions although it can convert to metmyoglobin during
storage. When oxygen is re-introduced to the meat containing
deoxymyoglobin, the meat re-blooms as deoxymyoglobin is converted
back into oxymyoglobin. This phenomena has been used by meat
companies with so-called "peel-pack" packaging in which the meat is
packaged in a tray covered by two, separate plastic films, an outer
oxygen barrier film and an inner oxygen permeable film. The meat is
transported and stored under anoxic conditions and, prior to
display in the retail meat case, the outer film is removed to allow
the meat to re-bloom and re-form the bright red pigment,
oxymyoglobin, consumers expect to see. The use of "peel-pack"
technology has not been embraced commercially because of the
handling necessary to remove the oxygen barrier film from each
package and the need to insure adequate bloom time prior to display
in the retail case. The meat industry is seeking a packaging
technology that can be produced at the manufacturing point,
distributed and displayed at retail facilities with a minimum of
handling.
[0006] In high oxygen modified atmosphere packaging, high oxygen
levels are maintained in the headspace atmosphere from the time of
packaging through the time of consumption. Mixtures of oxygen and
carbon dioxide are typically used, with a gas mixture of 80% oxygen
and 20% carbon dioxide being most typical. The high oxygen helps
extend the microbial shelf life of the product by inhibiting the
growth of anaerobic microorganisms, many of which are
pathogens.
[0007] With both types of MAP, gas mixtures are used with carbon
dioxide playing a significant functional role and other gases,
particularly nitrogen, functioning as optional inert diluents.
Carbon dioxide is present in the gas mixtures because at sufficient
levels, it is toxic to certain bacteria and thereby enhances the
product's shelf life.
[0008] Modified atmosphere packaging has provided a method of
extending the favorable appearance and properties of fresh meat but
there still is a need for a method of further extending the
packaged appearance of fresh meats.
[0009] W. Manu-Tawiah, L. L. Ammann, J. G. Sebranek and R. A.
Molins, 1991. "Extending the Color Stability and Shelf Life of
Fresh Meat," Food Technology 45(3), 94-102, teach that mixtures of
tetrasodium pyrophosphate, sodium erythrobate and citric acid
combined with modified atmosphere storage extended the color life
of various meat types and cuts. The headspace atmosphere used in
this work was 50% CO.sub.2, 15% O.sub.2 & 35% N.sub.2. Pork
chops, beef rib steaks, and ground beef samples were examined.
Treatment suspensions were applied by marination of prime cuts and
by direct addition to around beef prior to the final grind. Samples
were stored at 2.degree. C. in cardboard boxes for 0, 7, 14, 21, or
28 days prior to opening. After master batch storage, individual
trays were stored at 2.degree. C. under fluorescent light for 0, 2,
4, 6, 8, or 10 days. Very little effect was seen on pork. Ground
beef showed the most improvement with shelf life being extended by
1-3 days. In contrast, steaks gained one day of shelf life while no
improvement was seen for chops. The greatest color differences
occurred after 7 days dark storage and 3 days storage in the light.
Erythrobate was shown to have significant effects on color in beef
and to effect TBAs favorably. Sensory panelists were unable to
distinguish between treated and untreated materials at any
stage.
[0010] C. Faustman, W. K. M. Chan, M. P. Lynch and S. T. Joo, 1996,
"Strategies for Increasing Oxidative Stability of (Fresh) Meat
Color." Reciprocal Meat Conference Proceedings, 49, 73-79 teach
that adding water soluble antioxidants such as ascorbic acid to
meat preserves red meat color. Oxymyoglobin is more stable in meat
with higher tocopherol concentrations. This work did not involve
MAP technology. The authors also reviewed work showing that
modified atmosphere packaging was an effective tool for extending
color life. These authors showed that meat stored in MAP which
contained sachets of iron (an oxygen scavenger) demonstrated
significantly greater retail color shelf life than those which were
not exposed to oxygen scavengers.
[0011] S. D. Shivas, H. H. Kropf, M. C. Hunt, M. C. Kastner, L. L.
A. Kendall and D. A. Dayton, 1984. "Effect of Ascorbic Acid on
Display Life of Ground Beef," J. Food Protect. 47, 11-15, 19,
disclosed that ascorbic acid levels at 0.05 and 0.1% prolonged
display life, of 20 and 25% fat grade ground beef, with 25% fat
content beef giving higher scores. Beef flavor improved with
ascorbic acid treatment while TBA values decreased with ascorbic
acid treatment. Display life was extended by 5 days. This work did
not involve MAP technology.
[0012] B. E. Greene, I.-M. Hsin and M. W. Zipser 1971, "Retardation
of Oxidative Color Changes in Raw Ground Beef," J. Food Sci. 36,
940-942, treated ground beef with ascorbic acid plus either BHA or
propyl gallate. Treatment was shown to effectively retard oxidation
for up to eight days of refrigerated storage. This work did not
involve MAP technology.
[0013] Chin S. Cheng, U.S. Pat. No. 4,683,139, Jul. 28, 1987,
teaches a process for preserving color in fresh pork using a
phosphate, ascorbic acid or iso-ascorbic acid and a chelator (EDTA,
citric or tartaric acid) in combination with modified atmosphere
packaging. The treatment expended color shelf life up to 21 days.
The atmosphere need in this work ranged from about 2% to about 30%
oxygen.
[0014] T. Okayama 1987, "Effect of Modified Gas Atmosphere
Packaging After Dip Treatment on Myoglobin and Lipid Oxidation of
Beef Steaks." Meat Sci. 19, 179-185 dipped beef steaks in an
ethanolic solution of ascorbic acid and tocopherol. The MAP (80%
O.sub.2, 20% CO.sub.2) steaks with or without dip treatment
maintained acceptable color after 13 days of storage. Dip treatment
showed no significant improvement in color. TBA numbers of samples
stored in air or under 80% O.sub.2, 20% CO.sub.2 atmosphere were
lower for the dip treated samples than for the non-dip treated
samples.
[0015] Allen, P., Doherty, A. M., Buckley, D. J., Kerry, J.,
O'Grady, M. N., Monahan, F. J. 1996, "Effect of oxygen scavengers
and Vitamin E supplementation on colour stability of MAP beef,"
42.sup.nd In. Cong. Meat Sci. Technol., 88-89, teaches that
supplementation of the diet of steers with 2000 units of vitamin B
(tocopherol) per day for forty days prior to slaughter had no
effect on color stability of steaks stored with or without
iron-containing oxygen scavengers in an atmosphere of 50% carbon
dioxide; 50% nitrogen.
[0016] Sante, V., Renerre, M., Lacourt, A., J. Food Qual. 17
177-195, discusses the effect of modified atmosphere packaging on
color stability and an microbiology of turkey breast meat. The best
color results were obtained using a 100% carbon dioxide atmosphere
combined with an oxygen scavenger. This treatment out performed
atmospheres containing high levels of oxygen.
[0017] J. H. Hotchkiss et al, "Advances in and Aspects of Modified
Atmosphere Packaging in Fresh Red Meats", Reciprocal Meat Conf.
Proc. 42 (1989), pages 31-40, states that although rosemary has
been added to MAP poultry to preserve the color thereof,
"Fortunately for the poultry people, poultry is not judged for
myoglobin, so color is not a serious problem."
[0018] Yukichi Kifmura et al, U.S. Pat. No. 4,380,506, Apr. 19,
1983, discloses the addition of extracts of herbs such as sage,
rosemary, marjoram, thyme, oregano and basil to food products such
as ham, sausage and processed marine and livestock products for
their antioxidant and anti-bacterial properties.
[0019] Uy Nguyen et al, U.S. Pat. No. 5,017,397, May 21, 1991,
discloses plant extracts which are obtained by supercritical fluid
extraction of ground leaves of the Labiatae family and added to
food products such as processed meats and fish for their
antioxidant properties. They do not discuss red meats.
[0020] Paul H. Todd, Jr., U.S. Pat. Nos. 5,061,403 and 5,209,870,
Oct. 29, 1991 and May 11, 1993, both disclose a process for
preparing an alkaline solution of Labiatae antioxidants and the use
of these antioxidants in combination with polyphates in the pumping
or brining of meats to inhibit "warmed-over" flavor and prevent
off-color development.
[0021] Souzan Saad Latif Abd. El-Allm et al, Culinary herbs inhibit
lipid oxidation in raw and cooked minced meat patties during
storage", J Sci Food Agric (1999), Vol. 79, pages 277-285, disclose
the mixing of spice extracts, such as sage, basil, thyme and
ginger, with ground pork pretreated with an aqueous salt solution
to prevent lipid oxidation.
[0022] F. Timmermann, "Effectiveness of Natural Antioxidants in
Salami-type Sausages", Oils-Fats-Lipids (1975), Vol. 2, pages
351-353, discloses the use of natural antioxidants such as
tocopherols or spice extracts in prolonging the shelf life of
animal fats and cured raw sausages.
[0023] Although the prior art discussed above shows different
methods of reducing oxidation effects in meats, particularly in the
presence of oxygen scavengers and in inert atmospheres, this work
is directed primarily at cured meats, or fresh red meat packaged
under low (<30%) oxygen containing atmospheres. Only one author,
Okayama, examined fresh red meat stored under a high oxygen
atmosphere and his dip treatment was found to be ineffective in
improving color. The prior art does not adequately address the
problem of color retention in fresh red meats, and the need for a
safe, permissible, and effective method or extending color life of
prepackaged red meats remains. There still exists a need for a
method of greatly extending the color life of modified atmosphere
packaged fresh red meat, including meat that has not been subjected
to a chemical processing or pretreatment step, through the use of a
natural treating agent. While the prior art used oxygen scavengers
such as ascorbates and erythrobates to prolong color shelf life,
these are not permissible additives to red meats. The combination
of these scavengers with conventional antioxidants, such as the
synthetics BHA and BHT, and tocopherol, would be expected to slow
down lipid oxidation. However, none of these conventional lipid
antioxidants are permissible additives in red meats. Consequently,
this invention provides the only presently known legal means of
extending the color shelf life of MAP red meats.
SUMMARY OF THE INVENTION
[0024] A method of extending the color life of fresh red meat
packaged in an elevated oxygen atmosphere comprising a step of
contacting fresh red meat with an extract of a Labiatae herb prior
to packaging the meat.
[0025] It is a further object of the present invention to provide
red meat packaged in an atmosphere of greater than about 40% oxygen
and containing an extract of a Labiatae herb.
[0026] These and other objects of the present invention are
accomplished by contacting fresh red meat with an extract of a
Labiatae plant prior to subjecting the meat to modified atmosphere
packaging.
[0027] In one embodiment of the present invention, the Labiatae
plant extract is applied to the fresh red meat by spraying.
[0028] In a preferred embodiment of the present invention, the
fresh red meat is contacted with a rosemary extract prior to
subjecting the meat to modified atmosphere packaging.
DETAILED DESCRIPTION
[0029] For the purposes of this invention, "fresh red meat" is red
meat that has not been subjected to a curing process to alter the
characteristics of the meat and includes meat from cattle, deer,
goats, buffalo, elk and swine.
[0030] Labiatae plants contain a number of phenolic compounds that
can function as food antioxidants. The compounds have different
solubility characteristics depending on their structure and
extracts can be prepared which contain predominantly lipophilic or
hydrophilic phenolic components. One skilled in the art will be
able to effect the proper combination to achieve the greatest
possible effect at an acceptable dose. It should be recognised that
many of the potentially active constituents are presently unknown.
While rosemary is the preferred herb, sage, oregano, thyme and
mints also are preferred members of the Labiatae genus.
[0031] Extracts can be prepared by using solvents in a manner
conventionally used to prepare spice oleoresins extracts and
infusions. Solvents can include those approved under 21 CFR part
173, such as water, ethanol, methanol, isopropyl alcohol, ethyl
acetate, hexane, acetone, methyl ethyl ketone, methylene chloride,
dichloroethane or mixtures thereof, or additionally,
fluorohydrocarbons alone or in combination with food grade
solvents. They can also be prepared by extraction with
supercritical fluids such as supercritical carbon dioxide. Fluids
which function as solubilizers or carriers can be added to the
ground spice prior to the pressing operation. Suitable extraction
methods are disclosed in U.S. Pat. Nos. 4,380,506, 5,017,397,
5,061,403 and 5,209,070, the disclosures of which are hereby
incorporated by reference.
[0032] Lipophilic extracts can be prepared by extracting the
dehydrated, ground spice in a food grade solvent such as hexane,
acetone, or mixtures of hexane and acetone. Ethyl acetate or other
food approved, relatively non-polar solvents, or mixtures of these
solvents can also be used in this process. Active charcoal can be
added to the ground spice prior to extraction or to the miscella
after extraction to reduce chlorophyll levels in the resultant
extract. After extraction, the solvents are removed by vacuum
distillation and reduced to below FDA regulated levels. The
resulting extracts are diluted with soybean oil to provide
oil-dispersibie or lipophilic final products with standardized
performance in stabilizing test oils. For rosemary and other
Labiatae, these extracts contain the lipid-soluble portion of the
spice, and can include carnosic acid and carnosol and other as yet
unidentified active components. Optionally, food grade emulsifying
agents such as lecithin, hydroxylated lecithin, monoglycerides,
diglycerides, polysorbates, diacetyl tartaric acid esters of
monoglycerides, and the like, or mixtures thereof can be added as
carriers or diluents.
[0033] Hydrophilic extracts can be prepared by a two stage
extraction process. The dehydrated, ground spice is first extracted
with a mixture of hexane and acetone. The solid residue from the
extraction is then re-extracted using a mixture of acetone and
water, methanol and water, ethanol and water or isopropyl alcohol
and water. The resulting miscella is subjected to vacuum
distillation to remove the solvent. It can optionally be purified
by partitioning between water and an organic solvent. The final
aqueous mixture may be diluted with food grade propylene glycol or
glycerin, to make a standardised, hydropilic product. For rosemary,
oregano, mint and other spices, these extracts contain hydrophilic
components, including rosmarinic acid. The use of aqueous alkaline
solution are not contemplated for use in the methods and products
of this invention.
[0034] Dispersible extracts containing both lipophilic and
hydrophilic components can be prepared by extracting the
dehydrated, ground spice (optionally containing active charcoal)
with a mixture of methanol and water, ethanol and water, isopropyl
alcohol and water or acetone and water. After solvent removal, the
concentrated extract can be diluted with a vegetable oil or with
propylene glycol to provide an oil-dispersible or water-dispersible
extract, respectively. Optionally, food grade emulsifying agents
such as lecithin, hydroxylated lecithin, monoglycerids,
diglycerides, polysorbates, diacetyl tartaric acid esters of
monoglycerids, and the like, or mixtures thereof can be added as
carriers.
[0035] Labiatae herbs of two or more species can be combined and
extracted to yield a product that can be used to enhance the color
life of red meat stored in high oxygen atmospheres. Alternatively,
extracts prepared separately from two or more Labiatae herbs can be
combined and are a useful part of this invention.
[0036] The extracts used in the present invention can either be in
the form of both lipophilic and hydrophilic preparations or
mixtures thereof.
[0037] Ground rosemary can be extracted with a number of food grade
solvents or mixtures thereof, such as hexane, acetone, methanol,
ethanol, ethyl acetate, or with supercritical carbon dioxide.
Depending upon the polarity of the solvent or solvent mixture
different constituents can be extracted. Non-polar solvents favor
the lipophilic components. Polar solvents favor the hydrophilic
components. Some solvents extract both components and these can be
partitioned in subsequent steps if desired.
[0038] After extraction, the solvents are removed by distillation
to residual levels that meet FDA regulations. Active charcoal can
be added at several points in the process to remove chlorophyll.
The charcoal containing adsorbed chlorophyll is removed by
filtration. Some volatile oils can be removed by distillation to
control flavor. Vegetable oil can be added to the lipophilic
extracts as a standardizing agent. Food grade emulsifiers can be
added in place of vegetable oils to make water dispersible forms of
the rosemary extract. Polar, hydrophilic food grade materials such
as propylene glycol or glycerine or alcohol can be added to the
hydrophilic extracts to standardize the flavor and activity. These
extracts are well known in commerce under the common name of
oleoresins.
[0039] Oleoresin rosemary containing the more lipophilic phenolic
ingredients, such as carnosic acid and carnosol, which are
specially prepared to have chlorophyll removed therefrom, can be
applied directly by a spraying process onto the surface of the
meat. The oleoresin can be diluted with a vegetable oil in order to
facilitate the spraying thereof. The effective dosage or coating
amount generally ranges from about 1 to 40 grams of oleoresin per
20 pounds of meat but can be varied as the situation dictates. A
more preferred dosage amount is from 0.025 to 1 wt. % based on the
total weight of the meat.
[0040] The water-dispersible forms of the rosemary extracts are
rosemary oleoresins containing food-grade emulsifiers such as
polysorbates, mono and diglycerides, lecithin, hydroxylated
lecithin, sorbitan esters, tartaric acid esters of mono- and
di-glycerides. These preparations are best used by combining them
with up to 10 times, or more, of their weight of water, or brine,
and applying the resulting suspension in amounts ranging from about
20 to 180 grains per 20 pounds of meat. The dilution rate of the
water-dispersible rosemary extract can be adjusted depending on the
process.
[0041] The hydrophilic rosemary extracts have been found to be
particularly effective in stabilising the meat color in modified
atmosphere packaged red meats. A solution of rosmarinic acid and
water or a mixture of water and a food grade alcoholic solvent,
such as propylene glycol, has been found to be particularly
convenient to apply. In one method of application, a propylene
glycol/water solution containing approximately 3.2 weight percent
rosmarinic acid is diluted by a factor of ten in water and sprayed
onto the meat in an amount of about 10 to 120 grams of diluted
solution per 20 pounds of meat prior to packaging.
[0042] It is desirable to have the lipophilic extract present in an
amount of 100-5000 ppm, preferably 500-2000 ppm, based upon meat
weight. The hydrophilic extract is preferably present in treated
red meat in an amount of from 50-5000 ppm, preferably 500-4000 ppm.
If carnosic acid is present in the extract, it should be contained
in the treated red meat, in an amount of from 5-300 ppm, preferably
10-50 ppm and if rosmarinic acid is present in the extract, it
should be contained in the treated red meat in an amount of from
5-300 ppm, preferably 20-120 ppm. The range of dosages of the
extracts which can be employed is very wide because the extracts
themselves can be prepared in ways which provide greatly increased
or decreased concentrations of the active components. Much smaller
dosages of the highly concentrated extracts can provide functional
amounts of the active components in the final meat product. It is
noted, however, that using higher doses of extracts which are more
dilute in active components often confers the advantage of
providing a more uniform and therefore more effective dispersion of
the dose in the final meat product. The concentrations and doses
can be adjusted on a case by case basis by one skilled in the art
to provide the optimum performance.
[0043] The present invention can be practiced by spraying
techniques such as the utilization of pneumatic sprayers,
electrostatic sprayers and atomizers to incorporate the extract
onto the meat. Other techniques such as painting, dipping,
marinating, vacuum tumbling injecting, mixing and pumping can also
be used to incorporate the extract into the meat. The inventive
mixtures can also be combined with and mixed into ground meat
during the grinding process or at some point thereafter. The
inventive mixtures can be combined with other additives such as
polyphosphates, salt, water, flavors, broths, added proteins,
sugar, starches and the like which are commonly incorporated into
meats. Highly water-dispersible compositions formulated with
emulsifying agents are particularly suited for this use.
[0044] It is important to distinguish fresh meats which may contain
these ingredients and are covered by the present invention from
cured meats, which may contain the same ingredients, but also
contain one or more of the following: erythorbates, erythorbic
acid, ascorbates, ascorbic acid, nitrites, nitrates or cultures.
The present invention is limited to fresh meats, and does not
include the stabilisation of meat color in cured meats. The
pigments in cured meat are chemically different from those in fresh
red meat which makes them more stable. The inventive mixtures can
be applied to a carrier such as maltodextrin, salt, texturized soy
protein and the like. These solid dispersions can in turn be added
to the meat by mixing or grinding. Combinations of these
application techniques will sometimes be advantageous. It is also
within the scope of the present invention to combine the Labiatae
extracts with other naturally occurring antioxidants to stabilize
the color of the modified atmosphere packaged meats. That is, it is
contemplated that the Labiatae extracts can be combined with at
least one of tocopherols, tocotrienols, green tea extracts and
citric acid, should these become permissible additives.
Additionally, mixtures of the hydrophilic and lipophilic Labiatae
extracts can be used in the treatment of the meat prior to it being
packaged. The specific ratios and dosages of the hydrophilic
Labiatae extracts to the lipophilic extracts in the mixture can
readily be determined by one skilled in the art to provide optimum
performance depending on the meat and packaging conditions. It is
also within the scope of the present invention to combine the
Labiatae extracts with flavorings in the form of spice extracts
such as black pepper, celery, white pepper, garlic and onion or
synthetic flavorings such as reaction flavors and glutamates.
[0045] The advantages of the present invention are illustrated by
the following examples. Up to three meat sources were blended to
achieve the desired fat contents. Coarse ground, vacuum packaged
ground chuck or round containing from 14-19% fat was obtained in 14
pound chubs from a local meat company. Lean meat from whole chuck
pectoral muscle (approximately 10% fat) was obtained from the same
source. Meat removed from beef trim from the same source contained
45% fat. These meat feedstocks were pre-ground through a 3/16 inch
plate to reduce their particle size and aid in subsequent blending.
The lean and fat portions were weighed into 12 pound batches in
appropriate relative amounts to give the desired fat content and
blended for two minutes in a Mainca RM-35 meat mixer/blender.
Paddle direction was reversed every 15 seconds during the two
minute blending time. Where a color-stabilizing treatment was
added, one half of the required amount was added initially and the
remainder added after 30 seconds of blending. Dry ice, crushed to a
particle size of less than 1.7 mm, was added to maintain the meat
temperature between 28 and 32 degrees Fahrenheit during blending.
The meat was then ground through a 1/8 inch place and separated,
into one pound samples. The ground meat was packaged into Cryovac
BT92 trays using an Ilpra Basic 100 VG single mold modified
atmosphere packaging machine using a barrier film. A heat seal
temperature of 110.degree. C. and heat seat time of 4 seconds was
used. The packages were evacuated using a 700 mm Hg vacuum and back
flushed with a +30 mm Hg stream of the appropriate gas mixture.
[0046] Headspace oxygen and carbon dioxide levels were measured
with a PBI Dansensor Checkmate 9000 analyser. C.I.E. 1076 L*a*b*
values obtained using a Minolta CR-300 Chroma meter using the "C"
light source and multi measure reading (average of three successive
readings). Three readings across the diagonal of the package were
taken and averaged. The packaging film was cut away from the tray
and flattened against the meat prior to the color measurements and
the readings were taken through the film. The CIE Lab color
measurement system defines a three dimensional color space in which
values L*, a* and b* are plotted at right angles to each other, L*
is a measure along an axis representing lightness or darkness. A
measure along a red/green axis gives a* and a measure against a
yellow/blue axis is represented by b*. CIE Lab is a popular color
space for use in measuring reflective and transmissive objects. The
a* value is widely used in the meat industry as a measure of
redness. The time necessary for a sample to lose one third of its
color has been arbitrarily chosen as a point at which to compare
various treatments. A loss of more than one third of its color may
be acceptable under some commercial conditions.
[0047] For the studies of combined dark and light storage, the meat
was stored at a temperature of 32-35 degrees F. in the dark for ten
days and then placed in a light box capable of providing uniform
light of 200 foot candles (cool white fluorescent lamps) at a
temperature of 35-40 deg. F. Under incandescent light, color loss
is slower.
EXAMPLES
[0048] The following Examples demonstrate that the combination of
high (>40%) oxygen modified atmosphere packaging combined with a
rosemary or other Labiatae extract will extend color life to a
commercially viable length of time. The dosages and relative
amounts of hydrophilic and lipophilic constituents can be
ascertained by techniques described herein by one skilled in the
art. They will vary with the fat content, the freshness of the
meat, the type of animal and even the strain, and with the feeding
prior to slaughter.
Example 1
[0049] Ground beef containing 85% lean and 15% fat was prepared
according to the method described above. The standardized
lipophilic rosemary extract was added to the meat at a dose of 0.1%
by weight based upon total meat weight and provided about 20 ppm
carnosic acid to the final meat product. The standardized
hydrophilic extract was added to the meat at a dose of 0.1% by
weight based upon total meat weight and provided about 32 ppm
rosmarinic acid to the final meat product. The meat was packed in
oxygen-impermeable, packaging under an atmosphere of 70 vol. %
oxygen and 30 vol. % carbon dioxide. The meat was stored in the
dark at a temperature of 32 degrees F. for 28 days. Samples were
pulled at days 3, 5, 7, 10, 12, 14, 16, 18, 20, 22 and 26. The
redness of the meat was measured colorimetrically using a* values.
The percent a* retained was plotted vs. time in days. From these
curves, the time at which each sample had faded to 2/3 of its
original a* value (1/3 a* loss) was determined. A level of 2/3 of
the starting color is commercially acceptable and is used as a
cutoff point herein. In this test, ground beef containing no
additive (control) was compared to ground beef containing a
lipophilic rosemary extract and to a sample of ground beef
containing a hydrophilic rosemary extract. Table 1 shows the days
required for each sample to lose 1/3 of its a* value.
TABLE-US-00001 TABLE 1 Days to 2/3 Percentage Addictive Original a*
Value Change Control 6 -- Lipophilic 10 167% Rosemary Extract
Hydrophilic 13 216% Rosemary Extract
The samplers containing lipophilic or hydrophilic extracts show
dramatic increases in color stability as measured by retention of
a* values.
Example 2
[0050] Ground beef containing 75% lean and 25% fat was prepared
according to the method described above. The standardised
hydrophilic extract, was added to the meat at a dose of 0.1% by
weight based upon total meat weight and provided about 32 ppm
rosmarinic acid to the final meat product. Samples of the meat were
packed in oxygen-impermeable packaging under various mixtures of
oxygen and carbon dioxide. The meat was stored under cool white
fluorescent lights at 200 foot candles at a temperature of 35-40
degrees F. Samples were pulled at daily intervals for six days and
the redness of the meat was measured colorimetrically using a*
values. The percent a* retained was plotted vs. time in days. From
these curves, the time at which each sample had faded to 2/3 of its
original a* value (1/3 a* loss) was determined. In this test,
ground beef containing no additive (control) was compared to ground
beef containing a hydrophilic rosemary extract. Table 2 shows the
days required for each sample to lose 1/3 of its a* value.
TABLE-US-00002 TABLE 2 Days to 2/3 Original Percent Additive a*
Value Change Control 3 -- (80% O.sub.2; 20% CO.sub.2) Hydrophilic
4.5 150% Rosemary Extract (80% O.sub.2; 20% CO.sub.2) Control 2.2
-- (70% O.sub.2; 30% CO.sub.2) Hydrophilic 4.5 205% Rosemary
Extract (70% O.sub.2; 30% CO.sub.2) Control 2.4 -- (40% O.sub.2;
60% CO.sub.2) Hydrophilic 2.6 108% Rosemary Extract (40% O.sub.2;
60% CO.sub.2)
The improvement seen is more substantial for higher oxygen
atmospheres than for meat packaged in a 40% oxygen, 60% carbon
dioxide atmosphere. Heat loses color much more rapidly under
fluorescent lighting than in the dark. The hydrophilic rosemary is
effective in preventing light-induced color loss in ground
beef.
Example 3
[0051] Ground beef containing 75% lean and 25% fat was prepared
according to the method described above. The standardized
lipophilic rosemary extract was added to the moat at a dose of 0.1%
by weight based upon total meat weight and provided about 10 ppm
carnosic acid to the final meat product. Samples of the meat were
packed in oxygen-impermeable packaging under various mixtures of
oxygen and carbon dioxide. The meat was stored under cool white
fluorescent lights at 200 foot candles at a temperature of 35-30
degrees F. Samples were pulled at daily intervals for six days and
the redness of the meat was measured colorimetrically using a*
values. The percent a* retained was plotted vs. time in days. From
these curves, the time at which each sample had faded to 2/3 of its
original a* value (1/3 a* loss) was determined. In this test,
ground beef containing no additive (control) was compared to ground
beef containing a lipophilic rosemary extract. Table 3 shows the
days required for each sample to lose 1/3 of its a* value.
TABLE-US-00003 TABLE 3 Days to 2/3 Percent Original Change Additive
a* Value (increase) Control 3 -- (80% O.sub.2; 20% CO.sub.2)
Lipophilic 3.3 110% Rosemary Extract (80% O.sub.2; 20% CO.sub.2)
Control 2.2 -- (70% O.sub.2; 30% CO.sub.2) Lipophilic 3.5 159%
Rosemary Extract (70% O.sub.2; 30% CO.sub.2) Control 2.4 -- (40%
O.sub.2; 60% CO.sub.2) Lipophilic 2.8 117% Rosemary Extract (40%
O.sub.2; 60% CO.sub.2)
Example 4
[0052] Ground beef containing varying fat to lean ratios were
prepared according to the method described above. The standardized
hydrophilic rosemary extract added at 0.1% by weight provided 32
ppm rosmarinic acid to the final meat product. The standardised
hydrophilic rosemary extract, added at 0.4% by weight provided 128
ppm rosmarinic acid to the final meat product. The standardized
hydrophilic oregano extract added at 0.2% provided 64 ppm
rosmarinic acid to the final meat product. Samples of the seat were
packed in oxygen-permeable packaging under an atmosphere of 70 vol.
% oxygen and 30 vol. % carbon dioxide. The meat was stored for 10
days in the dark at 32 degrees F. and then placed under cool white
fluorescent lights at 200 foot candles at a temperature of 35-40
degrees F. Samples were pulled after ten day's storage and at daily
intervals thereafter for testing. The percent a* retained was
plotted vs. time in days. In this test, ground beef containing no
additive (control) was compared to ground beef containing
hydrophilic rosemary extract. Table 4 shows percent a* values
retained at various times.
TABLE-US-00004 TABLE 4 % a* % a* Retained retained Day 10 10 days
(% Increase dark + Additive over control) 2 days light Control 42
33 (75% lean, 25% fat) 0.1% Hydrophilic 74 64 rosemary (176%)
(194%) 75% lean, 25% fat 0.4% Hydrophilic 79 68 rosemary (188%)
(206%) 75% lean, 25% fat Control 60 55 (82% lean, 18% fat) 0.1%
Hydrophilic 87 66 rosemary (145%) (120%) 82% lean, 18% fat Control
58 38 (85% lean, 15% fat) 0.1% Hydrophilic 71 57 rosemary (122%)
(150%) 85% lean, 15% fat 0.2% Hydrophilic 68 58 oregano (117%)
(153%) 85% lean, 15% fat
Meat producers are looking for acceptable color after 10 days
storage in the dark followed by 2 days storage in the light. The
border between acceptable and unacceptable color is dependent upon
the observer, but is around an a* value of 17. This corresponds in
these studies to about 1/3 loss of beginning a* value. Therefore, a
retained a* value>67% after 10 days dark storage and 2 days in
the light would be deemed of real commercial value. None of the
control samples were able to achieve this level of color retention.
It should be noted that the meat used in this example was perhaps
4-6 days old when purchased. Better performance is expected if the
rosemary extracts are added to fresher meat after only a day or two
old.
Example 5
[0053] Ground beef containing varying fat to lean ratios were
prepared according to the method described above. The dispersible
extract was formulated to contain hydroxylated lecithin and
diacetyltartaric acid esters of monoglycerides as emulsifying
agents. The dispersible extract, added at 0.1% by weight provided
about 10 ppm carnosic acid and about 5 ppm rosmarinic acid to the
final meat product. The lipophilic rosemary extract added at 0.1%
by weight provided about 10 ppm carnosic acid to the final meat
product. Samples of the meat were packed in oxygen-impermeable
packaging under an atmosphere of 70 vol. % oxygen and 30 vol. %
carbon dioxide. The meat was stored for 10 days in the dark at 32
degrees F., and then placed under cool white fluorescent lights at
200 root candles at a temperature of 35-40 degrees F.. Samples were
pulled after ten day's storage and at daily intervals thereafter
for testing. The percent a* retained was plotted vs. time in days.
In this test, ground beef containing no additive (control) was
compared to ground beef containing a lipophilic rosemary extract.
Table 5 shows percent a* values retained at various times.
TABLE-US-00005 TABLE 5 % a* % a* Retained retained Day 10 10 days
(% Increase dark + Additive over control) 2 days light Control 42
33 (75% lean, 25% fat) 0.1% Lipophilic 62 49 rosemary (148%) (148%)
75% lean, 25% fat 0.1% Dispersible 70 55 rosemary (167%) (167%) 75%
lean, 25% fat Control 58 38 (85% lean, 15% fat) 0.1% Lipophilic 64
44 rosemary (110%) (116%) 85% lean, 15% fat
While the percent a* retained in this Example is less than the
desired 67%, the example demonstrates that effectiveness can be
improved by formulating the extract into a dispersible form, and
that the dosage must be increased as the fat content of the meat
decreases.
Example 6
[0054] Ground beef containing 82% lean and 18% fat was prepared
according to the method described above. The standardised
hydrophilic rosemary extract, added at 0.1% by weight provided 32
ppm rosmarinic acid to the final meat product. Samples of the meat
were packed in oxygen-impermeable packaging under atmospheres of 80
vol. % oxygen and 20 vol. % carbon dioxide; 70 vol. % oxygen and 30
vol. % carbon dioxide and air (21 vol. % oxygen, 0% carbon
dioxide). The meat was stored for 10 days in the dark at 32 degrees
F., and then placed under cool white fluorescent lights at 200 foot
candles at a temperature of 35-40 degrees F. Samples were pulled
after ten day's storage and at daily intervals thereafter for
testing. The percent a* retained was plotted vs. time in days. In
this test, ground beef containing no additive (control) was
compared to ground beef containing at hydrophilic rosemary extract.
Table 6 shows percent a* values retained at various times.
TABLE-US-00006 TABLE 6 % a* % a* Retained retained Day 10 10 days
(% Increase dark + Additive over control) 2 days light Control 55
29 AIR 0.1% Hydrophilic 61 28 rosemary (111%) (97%) Air Control 60
55 (70% O.sub.2; 30% CO.sub.2) 0.1 Hydrophilic 87 66 rosemary
(145%) (120%) 70% O.sub.2; 30% CO.sub.2 Control 79 49 (80% O.sub.2;
20% CO.sub.2) 0.1 Hydrophilic 87 64 rosemary (110%) (131%) 80%
O.sub.2; 20% CO.sub.2
[0055] While both treatments provide acceptable color retention,
this example shows that 70% oxygen is sometimes superior to 80%.
The optimum oxygen content therefore must be ascertained on a case
by case basis. It is noted that none of the packages containing an
atmosphere of air had acceptable shelf life, demonstrating the
significance of elevated oxygen content.
[0056] The treatment of the red meat according to the present
invention prior to the modified atmospheric packaging unexpectedly
greatly extends the color life of the red meat. The Labiatae
extract is preferably added to the meat prior to grinding and is
effective under high oxygen conditions. When the red meat is
treated with hydrophilic rosemary extract and packaged in a
modified atmosphere containing 70 vol. % 1 oxygen and 30 vol. %
carbon dioxide, the color life of the red meat has its greatest
extension. Additionally, the present invention can be used to
extend the color life of whole muscle cuts of meat as well as
ground meat under similar processing and packaging conditions as
ground meat.
[0057] The lipophilic extracts used in the above examples were
standardized to give a dose of 10-20 ppm carnosic acid at a 0.1%
dose of extract. The hydrophilic extracts used in the above
examples were standardised to give a dose of 32-130 ppm rosmarinic
acid at a 0.1-0.4% dose of extract. Dosages of carnosic acid in the
finished meat product can vary between 5 and 300 ppm depending on
the storage and lighting conditions, and the desired shelf life.
Under most conditions, optimum dosages will be in the range of 10
to 50 ppm. Dosages of rosmarinic acid in the finished meat product
can vary between 5 and 300 ppm, depending on the storage and
lighting conditions, and the desired shelf life. Under most
conditions, optimum dosages will be in the range of 20 to 120 ppm.
Combinations of lipophilic and hydrophilic constituents generally
will reduce the dosage of the individual constituents or
significantly increase color life. Up to about 300 ppm carnosic
acid and up to about 300 ppm rosmarinic acid are feasible
combinations. The optimum dose will depend upon the condition of
the meat, the fat content, the desired MAP oxygen concentration, as
well as the amount of other active constituents in the individual
extracts. The relative amount of active constituents in the
Labiatae genus varies from species to species. It can be determined
by analytical procedures known to the art, such as high performance
liquid chromatography (HPLC). In general, oxygen should be greater
than 40% of the headspace, preferably greater than 60% and most
preferably in the range of 70% to 80%, with carbon dioxide
constituting the balance. A portion of the carbon dioxide can be
replaced with an inert gas filler such as nitrogen or argon. Those
practicing the art will be able to optimize dosages and mixtures of
constituents and gases for specific meat applications. While the
specification shows methods of extending the color shelf life by
several days, an extension of only one day is commercially
advantageous and may be achieved in art by regulating the dose.
[0058] It is to be understood that the invention is not to be
limited to the exact details of operation, or to the exact
compositions, methods, procedures or embodiments shown and
described above, as obvious modifications and equivalents will be
apparent to one of ordinary skill in the art, and the invention is
only limited by the full scope legally accorded the appended
claims.
* * * * *