CN1096836C - Chemical treatment agent and package system therewith for improving fresh meat appearance and increasing shelf-life - Google Patents
Chemical treatment agent and package system therewith for improving fresh meat appearance and increasing shelf-life Download PDFInfo
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- CN1096836C CN1096836C CN99105114A CN99105114A CN1096836C CN 1096836 C CN1096836 C CN 1096836C CN 99105114 A CN99105114 A CN 99105114A CN 99105114 A CN99105114 A CN 99105114A CN 1096836 C CN1096836 C CN 1096836C
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Abstract
A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate flavor enhancement agent, and packaging the meat in a packaged unit. The packaged unit can comprise a display unit comprising a thermoplastic tray covered by a transparent film and further packaging one or more display units in a film wrapped container. The packaged unit can also comprise a dividable portion of meat enclosed in a barrier bag. The atmosphere within the container can be maintained as a high oxygen atmosphere.
Description
The present invention relates to a kind of improving one's methods of fresh meat of packing.Water solution-treated fresh meat and being packaged in the display unit.This unit can be shipped in primary tank such as master package bag or packing case or the master container.The meat products of gained can be processed and can directly be transported to retail shop from the packer's bay, can be demonstrated sale when wherein being packaged in the meat retail in the display unit.In retail shop, display unit is taken out and puts into the displaying refrigerator from master package bag or container (if desired).Randomly, but with the big separate section water solution-treated of fresh meat and be packaged in and be fit to hold and transport in the master package bag of meat, until further processing and cutting apart.Collaborative between atmosphere, packing and the processing provides improved meat products.In addition, selected packing atmosphere and relevant packaging system can be improved the quality of meat and consumer's acceptability, and prolong its shelf-life.
The processing of fresh meat and packing are people's objects of strengthening researching and developing for many years.It is well known that various fresh meats are handled chemicals, packing atmosphere and packaging material.Used chemical treatment raw material or injection solution have a variety of, comprise sugar, salt, pickle compound, ascorbate, erythorbate etc.Suitable atmosphere can comprise inert gas such as argon gas, the nitrogen etc. of different proportion; Red formation gas such as oxygen, carbon monoxide, and other gas such as carbon dioxide.A lot of this atmosphere and a lot of packaging system are estimated together.The packing of meat is to be made by the packaging material of a lot of types, comprises paper, cardboard, gauffered board, film, metal film, foamed plastics and duroplasts external packing etc.
We know that some generality tell about the patent of various pork pies assembling systems.The US patent 3,047,404 of Vaughan discloses a kind of packaging system of red meat.Pork pies are contained in the container of wrapping film, are stored at then in the transportable case shape rigid container, have hyperoxia atmosphere in this container.The US patent 3,154 of Voege1i etc. is even 421 disclose fresh meat has been packaged in the method that still can strengthen and keep desirable shiny red fresh meat color under the ambiance in about 7 day time.Wherein be that meat is contacted with the Treatment Solution that comprises phosphate, ascorbic acid or its salt and chelating agent.The US patent 3,851,080 of Lugg etc. has been described fresh meat has been remained under the controlled atmosphere, said atmosphere comprise larger proportion carbon dioxide, small amount of molecular oxygen, all the other are nitrogen.Preferred atmosphere comprises 10-40vol% carbon dioxide, 12-20vol% oxygen and 50-70vol% nitrogen.The US patent 4,642,239 of Ferrar etc. has been described a kind of packing, and this packing has the controlled atmosphere that comprises hyperoxia concentration.Ferrar etc. have described a kind of packaging system of uniqueness, and this system has the oxygen permeability film higher than its carbon dioxide permeability.This packaging system has guaranteed that the oxygen content in the container keeps higherly, so that keep the cerise outward appearance of meat.The US patent 4,683,139 and 4,818,548 of Cheng etc. has been told about a kind of pre-packing, enhancing and improvement meat of fresh meat in the uniformity of retail point quality and the method that extends the shelf life.In the packing of Cheng, the meat of chemical treatment be packaged in comprise 20-80% carbon dioxide and 2-30% oxygen, all the other are in the controlled atmosphere of nitrogen.Treatment Solution comprises active component, comprises some phosphate compounds, reducing agent and organic sequestering agent such as citric acid, tartaric acid, EDTA etc.The US patent 4,946,326 of Schvester etc. has been described and has been used the atmosphere packaging marine product with a lot of amount inert gases such as nitrogen or argon gas, 50vol% carbon dioxide and 20vol% oxygen.
The method costliness of prior art, complexity and often only be used to cover up rotten and do not prevent growth of microorganism.Improve and prevent that basically the fresh meat packing technique that microorganism grows relevant from being in esse needs in meat products, said meat products comprises and contains kindred and no kindred, for example half carcass, tenderloin (whole loin), barbecue, cut meat, minced meat, meat stuffing or the like.In simple easy-to-use packaging system, use Treatment Solution and packing to obtain the tender part that cuts meat, exterior quality and the bin stability and to reduce ponding be in esse needs of guaranteeing the quality keep cutting meat.Provide have extend the shelf life and the meat products of tempting cerise outward appearance, simultaneously keep high-quality local flavor, stable microorganism property, tender degree and the low price that can be accepted by the consumer and with chemical treatment, packaging system and atmosphere easily realization be in esse needs.
We find to cut meat part by color and do not contain outward appearance, shelf-life that ponding judges and comprise and reduce growth of microorganism, quality and tender degree and the bright ripe local flavor of cooking that cuts meat can strengthen by the synergy between atmosphere, packing and the processing chemicals.Handle chemicals and can comprise the lactate composition as flavour enhancer and antiseptic and diacetate growth of microorganism inhibitor composition.These chemicals can help to keep the quality and the stability of meat.The quality of product can also be stablized and keep to such combination.Unique method comprises at first the aqueous treatment solution-treated meat of being made up of sodium lactate composition and alkali metal diacetate growth of microorganism inhibitor or retarding agent with basically.But the meat of this processing can directly be packaged into and be fit to hold in the master package bag of meat separate section, until further processing with cut apart.Perhaps, meat can be cut apart or cut into slices (if desired) and can be packaged in the display unit of the packing that comprises that film is sealed, or be packaged in and be used in the display unit selling.And then this display unit can be packaged in the provisional or permanent packing.Packing can be designed as and is being used for transportation, distribution and presell storage in the packing arbitrarily, and said any packing can be contained in sack or the container, as the primary tank or the bag of sealing.
Processing of the presently claimed invention and packing method go for the meat of any kind.Here term meat is defined as and comprises any edible musculature, with the form of full carcass, half carcass or back tetrad meat, joint, steak or sliced meat.Suitable example is represented by following classification: red meat, other animal muscle, poultry, marine product etc. comprise beef, pork, lamb, veal, buffalo meat, chicken, turkey meat, ostrich meat, salmon, arrow fish, tuna, lobster, clam, squid, octopus and shrimp.
The oxygen atmosphere that strengthens can together use with leakage type packing (disclosed packaging).The structure of goods can comprise is filled with and is filled the display unit that causes hyperoxia atmosphere.Hyperoxia atmosphere in the packing can comprise about 50-85vol% oxygen and about 15-30vol% carbon dioxide.Preferred hyperoxia atmosphere comprises about 60-80vol% oxygen and less than about 20vol% carbon dioxide.By with comprising greater than 85mol%, preferred 90-100mol%O
2The artificial atmospher fill display unit this hyperoxia atmosphere be provided.When display unit directly is transported to retail shop, makes the used film of demonstration package and can comprise that the oxygen screened film keeps the oxygen atmosphere in the display unit.When display unit is packaged in the primary tank of oxygen-containing atmosphere or the master package bag system, generally be that the displaying pork pies are contained in the oxygen permeability film, with any oxygen of guaranteeing to pack internal consumption can the self-contained display unit of origin the master package bag or the oxygen of the atmosphere in the container replenish.In retail shop, master package bag or container are opened, and taken out display unit and sell displaying.
The meat of handling can be without separating into the partitioning portion that is suitable for doing retail display.At this moment, but the relatively large separate section of handling meat directly can be put into the master package bag, be transported to the further processing of other area.The oxygen atmosphere that strengthens can use together with leakage type packing.The structure of goods can comprise is filled with and is filled the master package bag that causes hyperoxia atmosphere.Hyperoxia atmosphere in the packing can comprise about 50-85vol% oxygen and about 15-30vol% carbon dioxide.Preferred hyperoxia atmosphere comprises about 60-80vol% oxygen and less than about 20vol% carbon dioxide.By with comprising greater than 85mol%, preferred 90-100mol%O
2The artificial atmospher fill the master package bag this hyperoxia atmosphere be provided.
Term in the present patent application " oxygen shielding " or " oxygen screened film " are meant film or other the useful packaging material that keep oxygen.This shielding preferably stops oxygen to penetrate film with the internal atmosphere loss of the packaging material that (are generally less than about 30 days) between shelf life of products less than the speed of about 8-10vol% oxygen (oxygen moves by screen layer) and penetrates packing.Equally, " CO
2Shielding " prevention CO
2Infiltration.Oxygen can be by being absorbed by meat or bacterial growth consumes.The oxygen permeability of oxygen shielding bag is less than about 200cc-O
2/ m
2It atm@73 ℃; Preferably less than 145cc-O
2/ m
2It atm@73 ℃.CO
2Shielding material has the CO of the similar order of magnitude
2Membrane property.Term " oxygen permeability film " is meant that the membrane material that is enclosed in around the fresh meat can allow when put into the master package bag oxygen to move to package interior from the outside of packing, the speed of migration makes that along with the consumption of oxygen in the packing, inner oxygen content (generally reaches 30 days) and do not change basically between the whole packing meat shelf-life.
Term " oxygen permeability " or " oxygen permeability film " or packaging material are meant that permeability is greater than about 10,000cc/m
2It atm@73 ℃, be preferably greater than about 17,000cc/m
2It atm@73 material.Similarly permeability values relates to CO
2Membrane property.Preferred CO
2Permeability is 122,000cc-CO
2/ m
2@73 of it ， and 100%RH to 210,500cc-CO
2/ m
2It @73 and 100%RH.
Term " shelf-life of prolongation " is meant that fresh meat keeps quality at least about 17 days (comprising at least 3 days in showcase) in packing of the present invention.The atmosphere that remains in the barrier to oxygen that is provided with in display unit and the master package bag can be 65vol% oxygen at least, and all the other comprise carbon dioxide.The synergy of the quality of meat, the composition in the Treatment Solution, packing and packing atmosphere has formed to be had true fresh meat appearance, has the taste that extends the shelf life and can highly be accepted by the consumer and when cooking outstanding the cutting meat that has tender degree when ripe.The material that term " outward appearance " relates to the color of meat and do not have visible impurity or may do not accepted by retail consumers is as ponding or other material that gathers.
" surface freezing " in the teachings herein relates to the outer surface that temperature with meat part is reduced to meat and freezes to the preferably dark degree of 10mm (3/8 inch) of about 16mm (5/8 inch).This surface freezing has been stablized the meat that is used for cutting apart.Fresh meat in the present patent application content is meant the meat that does not freeze except that the surface freezing process, and the internal temperature of meat does not suffer-3 ℃ (27) following temperature approximately.Term " master package bag " is meant to have that enough mechanical performances fully support and the big monolithic meat of splendid attire or film or the composite membrane or the multilayer film container of a plurality of display units, comprises a at least fresh meat in wherein said each display unit.In addition, the master package bag must be the oxygen shielding bag, has in shelf life of products enough to keep in the bag oxygen permeability of oxygen content in the atmosphere.
Pork pies dress industry makes great efforts to improve the quality of meat products untiringly, yet, reduce packing cost make by reducing simultaneously, store, transport with sales process in the growth of bacterium on cutting meat to extend the shelf life be a kind of continuous demand.Equally, the outward appearance that does not have ponding (promptly following the liquid that gathers of meat generation) to improve meat basically by keeping the natural powder redness is in esse demand.And then the tender degree that keeps cutting meat after the cutting is also wished.We believe that we have reached the improvement of the others of a lot of targets in these and product.
Fig. 1 is the schematic diagram of the preferred packaging system of the present invention.
Fig. 2 is the sectional view of Fig. 1 along the 2-2 line.
A part of the present invention relates to by the goods that cut meat of the aquatic foods that obviously are improved that reach of synergy between packaging material and the water treatment solution.In brief, the preparation method of the high-quality goods of the present invention comprises and at first obtains original cutting meat, and handles meat with water treatment solution disclosed by the invention, randomly with the meat cutting, fresh meat is packaged in the oxygen permeability film display unit that contains hyperoxia atmosphere.Display unit can further be packaged in the oxygen shielding master package bag or container that contains hyperoxia atmosphere.But the relatively large separate section of fresh meat can be handled with the aqueous solution disclosed by the invention, is packaged in directly then that the master package bag is medium to be waited to transport and further processing.
In more detail, this original cutting meat comprises joint unit, and for example meat products comprises and contains bone ware and no bone ware, as half carcass, tenderloin, barbecue, cut meat, minced meat, meat stuffing or the like.Original cutting meat also comprises cut meat (being that weight is part meat of 8oz, 6oz, 4oz etc.) of independent part of size.Original cutting meat can also comprise whole basically animal, as the shrimp of ox carcass, joint, complete or half turkey meat or chicken, the chicken-breasted that picks a bone, full tuna, full lobster or afterbody, full shrimp or finishing etc.
This original unit can be handled effectively with the aqueous solution, promptly by going into the water treatment solution infusion or injecting meat.Containing collagen beginning cuts meat and can be randomly at first sprays with the aqueous solution of reducing agent such as ascorbic acid.Meat can be handled with the aqueous solution of being made up of sodium lactate and diacetate bacterial growth inhibitor basically.By routine techniques application of water solution, comprise that the massage of direct injection, vacuum, infusion go into etc.Then can be with meat in preferred (28-30) surface freezing and temperature adjustment (temper) between-2 ℃ to-1 ℃ approximately.Can randomly meat stable in the surface freezing step be cut into independent part of part, and be packaged in the display unit that is formed in the packing in the hyperoxia atmosphere.Before sealing, can randomly packing be placed vacuum, fill with preferred oxygen atmosphere then.This atmosphere can comprise the oxygen of larger proportion and the carbon dioxide of less ratio.Randomly, at least one display unit (and atmosphere) is put into master package bag or primary tank.Preferably, put into 2-12, preferred 4-10 display unit in the master package bag.The master package bag is preferably made by film or composite film material.Before with the sealing of master package bag, the inside of master package bag can be placed vacuum fill with preferred oxygen atmosphere then.Can with one, two or a plurality of master package bag be placed on and be fit to comprise in the case of master package bag.After the packing, raw material is maintained at about-2 ℃ to 0 ℃ (about 28-32 °F) until being bought by the consumer.
In a preferred embodiment of the present invention, with the meat of having handled, preferably contain bone pork or do not have bone pork, freezing at about-3 ℃ to 0.5 ℃ lower surfaces, and packing fresh meat wherein is maintained at about below 0 ℃.
In another preferred embodiment of the present invention, the described aqueous solution comprises the soluble solid of 0.1-15wt%.
Useful materials as lapping can comprise known film, for example polyvinyl chloride, Merlon, cellophane, polypropylene, polyethylene, polyethylene and ethylene copolymers such as EVAc, ethylene methyl acrylate copolymer, ethene C
3Or high-stage ethylene base monomer copolymer, ionomeric membrane or well known in the art other are essentially the infiltrative material of oxygen.This packaging film can also be the structure of composite membrane and by the microporous membrane manufacturing, wherein has the hole of chemistry, machinery or electric forming in the layer of microporous membrane.The purpose of display unit is to show consumer's pork pies to adorn.Therefore, aquatic foods cut meat and should obtain favourable displaying by external packing.As a rule, in forming display unit of the present invention, portion or several portions of aquatic foods are cut meat to be placed on the pallet, wraps up with above-mentioned film then.These pallets generally are about 4 inches * 4 inches duroplasts or foamed plastics unit, and being up to can be 12 inches * 18 inches pallet.Various thermoplasticity and heat-formable material all can use transparent to make, translucent or opaque pallet.The permeability of pallet is not really important, but the pallet perforation can be contacted with the display unit atmosphere of enclosing with permission.Pallet is preferably made by known thermoplastic, as polyvinyl chloride, nylon, fluorocarbon, polyurethane or its composite such as polyvinyl chloride polyolefin laminated material, polyvinyl chloride saran laminated material, polyvinyl chloride saran polyolefin laminated material, polystyrene, ionomer, high impact polystyrene, foamed polystyrene, Merlon, polyester etc.In general, abundant the cut meat material pallet of weight of the aquatic foods of supporting package in pallet of selection.These pallets can be made the shape that the edge rises, and have fresh meat is retained in capacity in the pallet.In addition, pallet can play the effect of leg or support section back to the bump of the one side of meat, and can be in contact with one another formation with lapping and seal closely.
When parcel during meat, the individual layer lapping closely can be wrapped in pallet around seal meat is whole.Perhaps, wrap film can be made cylinder or cylinder-shaped sleeve, then sleeve pipe is divided into single wrapping portion, fill in meat in the sleeve pipe and use various Sealing Technologies sealed at both ends with sleeve pipe.Perhaps, one or several display unit can be filled in the sleeve pipe of lapping, then Sealed casing pipe and cut apart sleeve pipe and display unit is sealed in each display unit in each sleeve portion after being provided with controlled atmosphere.Can use various known technique for packing to wrap up display unit with non-shielding film.
Say that simply packing fresh meat of the present invention comprises that at least one contains the display unit of a at least cutting fresh meat wrapping portion.The lapping that can be used for making display unit of the present invention has a variety of.Lapping generally is the membrane material that has less than about 0.2 millimeter.Preferred lapping has the characteristic of some elasticity or stretching film forming, to help parcel and sealing meat products.Preferred film is transparent, flexible very, and oxygen passed through not to be shielding basically.
Perhaps, but packing fresh meat of the present invention comprises need further process the relatively large boundary between muscles part that therefore is not suitable for the retail display unit with segmentation procedure.Or rather, these are more one large meat directly is packaged into the medium to be transported and further processing of master package bag.When packing meat, around can closely being wrapped in the lapping of individual layer, so that meat is sealed fully.Perhaps, wrap film can be made cylinder or cylinder-shaped sleeve, sleeve pipe can be divided into single wrapping portion then, fill in meat in the sleeve pipe and use various Sealing Technologies sealed at both ends with sleeve pipe.
The master package bag is generally made by the membrane material that the atmosphere of sealing is had shielding action.This screened film can comprise thick relatively single polymer layer filmogen.Yet preferred shielding material has the formation of cooperation oxygen or CO
2Two, three, four, five or more multi-layered polymeric material, layer or coating of shielding.Multilayer screen material of the present invention can be made by the various thermoplastics that passed through good shielding action to oxygen or other associated gas.This material comprises polyvinyl chloride, polyvinylidene chloride and copolymer thereof, ethylene-vinyl alcohol copolymer, acrylonitrile shielded polymer, poly-(ethylene glycol terephthalate), polypropylene, high density polyethylene (HDPE) etc.Multilayer screen structure of the present invention can be by co-extrusion pressure, lamination, apply or be used in combination these technology makes.
Originally atmosphere in display unit and the master package bag obtain from ambiance, and be about 78vol% nitrogen (N
2), about 21vol% oxygen (O
2) all the other are argon gas and other trace gas.Replace ambiance with artificial oxygen atmosphere.Adjusting to atmosphere in the packing method of the present invention can reach by the artificial atmospher is flow in partially enclosed display unit or the master package bag.Partially enclosed display unit comprises cut meat part and at the lapping of one, two or three sealing of unit of a at least aquatic foods.Perhaps, the similar sealing fully of display unit only can be stayed little unsealing opening so that change atmosphere.When regulating atmosphere, can begin to be replaced fully by artificial atmosphere until ambiance with the ambiance that artificial atmosphere stream purges in packing.Perhaps, the inside of display unit can be placed vacuum, from packing, remove ambiance.In case ambiance is removed from packing, then can replace this atmosphere with artificial atmosphere.In this process, owing to seldom from display unit, discharge in the seal operation process of the artificial atmospher of the replacement ambiance of introducing after changing atmosphere, so the artificial atmosphere little waste.
The present invention packs atmosphere that meat preferably uses and comprises and contain the hyperoxia atmosphere of 65mol% oxygen at least.Use under the situation of hyperoxia atmosphere, various packaging material can be used for display unit.When display unit is carried out the branch timing with itself, display unit can be used high O
2/ high CO
2Screened film covers.When the display unit that will comprise hyperoxia atmosphere is distributed in the master package bag that comprises the hyperoxia atmosphere of surround showing unit or the primary tank, can use oxygen permeability film preparation display unit.The oxygen permeability film allows oxygen to penetrate the oxygen of film and additional display unit packing internal consumption from master package container or bag.
We found to handle chemicals and effectively the synergy of packaging system and atmosphere keep the fresh outward appearance of meat.Before packing fresh meat partitioning portion, the original meat of water solution-treated.The preferred aqueous solution of the present invention comprises alkali metal lactate composition and diacetate growth of microorganism inhibitor/flavour enhancer composition.These compositions are collaborative preserves hemoglobin and the myoglobins pigment in the meat, the eucaryotic cell structure of stablize meat, the ponding that prevents meat and inhibition microorganism in meat or the superficial growth of meat.The aqueous solution of the present invention can go into other techniques well known to be incorporated in the meat by vacuum massage, injection, use vein pumping systems pumps before in further processing (for example comprise and cut into single part of size).We find that Treatment Solution of the present invention has increased the local flavor and the tender degree of meat.
The present invention is used to handle the original aqueous solution that cuts meat and comprises the diluent water of larger proportion and comprise active component.First kind of utility in the Treatment Solution is the alkali metal lactate composition.Preferred sodium lactate of the present invention and potassium lactate composition with and coordinate.In the present invention, lactate is used for keeping the moisture of meat.Lactate and water hydration and prevent that ponding from gathering in packing.In addition, other composition synergy of sodium lactate and Treatment Solution obtains required wetting agent characteristic, pH control and local flavor and strengthens.The suitable concentration of lactate in Treatment Solution can be to change in the very wide scope.The suitable concentration of lactate in water treatment solution can be about 5-25wt%, preferred 10-12wt%.After the water solution-treated, based on meat product, the pork pies of handling contain the lactate (pressing sodium lactate measures) of about 1-5wt%, preferred 1-3wt%.
Water treatment solution can comprise the diacetate agent with minimizing bacterial growth ability.This material has very strong influence to the bacterial flora in the fresh meat, but also should have other function.We find that the alkali metal diacetate can play buffer, can suppress the growth of undesirable microorganism in meat products or on meat products, and have strengthened the local flavor of meat satisfactorily.Preferred diacetate, diacetic acid hydrogen sodium also is known as sodium Diacetate, CAS#:[126-96-1], be compound with following molecular formula:
CH
3-CO
2XCH
3-CO
2HxH
2O wherein X is alkali metal cation such as sodium (Na
+) or potassium (K
+), x represents known hydration number.Can there be the alkali metal diacetate of very wide concentration range and its equivalent in the aqueous solution, comprise the growth inhibitor of the about 0.05-5wt% that accounts for water treatment solution.The meat product of handling can comprise the alkali metal diacetate of about 0.2wt%, preferred about 0.01-0.2% alkali metal diacetate at most, contains the alkali metal diacetate of the 0.05-0.1wt% that has an appointment in meat products for the reason first-selection of improving local flavor and suppressing microorganism.After the processing, the weight of meat preferably be increased at most former weight about 125% and comprise the alkali metal lactate of about 1-5wt% and diacetate bacterial growth inhibitor/flavour enhancer of about 0.01-0.20wt%.
When handling fresh meat with the aqueous solution of the present invention, generally use routine techniques to handle meat, comprise the water treatment solution that influences enough volumes of property of raw material is introduced in the meat part.Water treatment solution of the present invention generally is each composition to be mixed into the aqueous solution make.The preferred pH of water treatment solution should remain between the 5.5-6.5.As optional step, before using water treatment solution or afterwards, can spray with the aqueous solution of food grade reducing agent and contain fresh original the cutting meat of being untreated that exposes bone, the surface of promptly handling spine, perhaps processing contains kindred.The aqueous solution of reducing agent or reducing compound can make bone keep its redness and make it have fresh outward appearance for a long time.This Treatment Solution can prepare by reducing agent and water are mixed into debita spissitudo.The preferred concentration of reducing agent is the reducing agent of about 1-3wt%.The preferred food grade reducing agent that the present invention uses be ascorbic acid or arabo-ascorbic acid with and alkali metal salt.Preferred potassium ascorbate or sodium.Adding the amount that exposes the sprinkling raw material on bone such as the bone outer surface to should make bone fully contact with spray solution.
After the above-mentioned chemical treatment of meat process, if desired, can be with meat in further first being processed surface freezing and temperature adjustment (temper) before cutting.Among the present invention, surface freezing is meant places time enough so that the superficial layer of meat freezes with the temperature of meat below about-18 ℃ to-24 ℃ (about 0 to-10), thereby stablizes meat to cut.Meat freeze the part the degree of depth should be no more than about 16mm, preferably less than 12mm.In carrying out the surface freezing process,, form the surface of freezing with meat snap frozen time enough at low temperatures.After obtaining to freeze the surface, meat is being lower than the meat jelly node but temperature adjustment under near the temperature of chill point, with help to keep to stablize, the meat of cold, hard and easy cutting.
Therefore, in the preferred technology of the present invention, the inherence is lower than approximately-12 ℃ (10 °F), preferably is lower than-17 ℃ (0) snap frozen down.Preferred use is lower than the temperature formation of-23 ℃ (10) approximately and freezes the surface, then in temperature adjustment between-3 ℃ to 0 ℃ (about 26 to 31) approximately.But the meat of gained is not frozen the cycle basically and destroys, because do not form big destructive ice crystal in most of meat in the surface freezing process.For carrying out preferred surface freezing process, meat is put in the chamber with suitable cold-producing medium.According to the temperature of refrigerating chamber and cold-producing medium, meat only keeps the limited time at refrigerating chamber.Under approximately-24 ℃ (10 °F), meat should be placed in the refrigerating chamber about 20-150 minute.Under about-17 ℃ (0 °F), meat can be placed in refrigerating chamber about 50-180 minute.Generation surface freezing time necessary only needs test seldom under definite suitable surface freezing temperature.
Be to obtain cutting meat of crystallization freezing and temperature adjustment, the meat of surface freezing is maintained at about time enough in the refrigerating chamber of-3 ℃ to 0 ℃ (26 to 31), so that meat is cooled to the homogenization temperature of-3 ℃ to-0.5 ℃ (28 to-29) approximately.The meat of even temperature adjustment is prepared composition, can comprise half carcass, tenderloin, 2-3lb. barbecue, minced meat, variously cut meat, meat stuffing etc.The weight of these portions meat can be greater than 100lbs., can be about 2-16 ounce less than 20lbs., preferably about 4-8 ounce.After the cutting, pork pies are contained in the interior typical display unit of closing membrane packing.Preferably, meat is introduced in receiving vessel or the pallet, then meat and receiving vessel are wrapped up with non-shielding film as discussed above.In addition, can comprise typical absorbing unit in the pallet, other liquid substance that said absorbing unit can adsorb ponding or follow meat products to exist.Make and put into the master package bag rapidly behind the display unit and be convenient to storage, transportation, distribution and retail.The master package bag is generally made by the membrane material that the atmosphere of sealing is played shielding action.These screened films can comprise thick relatively single polymer layer filmogen, as relate to described material when wrapping up display unit.But preferred shielding material has two, three, four, five or more multi-layered polymeric material, layer or coating, and their cooperate formation oxygen or CO
2Shielding.Multilayer screen material of the present invention can be played the various thermoplastics of good shielding action by the migration to oxygen or other associated gas and make.This material comprises polyvinyl chloride, polyvinylidene chloride and copolymer thereof, ethylene-vinyl alcohol copolymer, acrylonitrile shielded polymer, poly-(ethylene glycol terephthalate), polypropylene, high density polyethylene (HDPE) etc.Multilayer screen structure of the present invention can be by co-extrusion pressure, lamination, apply or be used in combination these technology makes.In conjunction with the blend that maybe can not mix that can obtain to mix.Preferred film thicknesses is that 3.0 mils and permeability are 145.3cc-O
2/ m
2The Cryovac P869 of it @73 and 100%RH.In any case, seek a kind of blend that the best features of two or more materials is combined, strengthen the oxygen masking value of final structure.Use layer structure, just can will not have the high shielding material of remarkable mechanical stability and bad but have high-intensity material and combine the infiltration shielding of oxygen, carbon dioxide etc.In addition, can the film that mechanicalness is strong be used to use the substrate of coating or the formed material layer of extrusion technique.
A kind of preferred laminated shield film uses endodermis, screen layer and exodermis.Use the adhesive binder couse that screen layer is bonded on exodermis and the endodermis, to keep these the five layers globality that shielding is spiral-shaped.Use this multilayer technique, can use thin screen layer to save valuable material.In this structure, the thin layer of shielded polymer can be coated in the substrate.For example can use water-based latex coating paper or polymer such as polypropylene or PETG.Usually the two-layer total shielding thickness that reaches 5 microns of coating, maximum 10 microns or more.Two layers of coatings is useful, so that the aperture in the ground floor can be covered by the second layer.The bonding of coating is important concerning all substrates, and importantly material can not infiltrate in the substrate and (is fixed on the outside of ground floor coating in fact).When the surface of material can or character basically not simultaneously, substrate or layer must be accepted surface treatment before the coating.Generally be on the polypropylene screen of orientation, to use vinylidene chloride copolymer latex.Using a noticeable commercial example of solvent coating on film is that the solution that will be dissolved in the polyvinylidene chloride resin in the polar solvent is coated on glassine paper or the PETG film.In addition, the ethylene-vinyl alkoxide polymer can be used for solvent coating.Also some inorganic coating on the known polymer has the ability that strengthens shielding character, but the business development of inorganic layer is nonsensical at present.In addition, in any layer that shielded polymer is made, can use blend polymer or mixture.This blend comprises solubility or dispersibility polymer at least.In addition, because of the solution coating method, the coating solution that is used for forming the application's curtain coating can comprise two or more and be tending towards more compatible polymers.
The screened film of gained is generally than above-mentioned individual layer thickness.The thickness of this film can be the about 2000 μ m of 1000 μ m-.To the master package bag and the shielding parameter of wanting of overstating is an oxygen permeability.The oxygen permeability of master package bag should be enough to make the oxygen content of master package bag not reduce basically in the final sales process at transportation, distribution and storage.Oxygen atmosphere in the master package bag helps to keep the quality appearance of meat.Therefore, when in the master package bag, having display unit, because oxygen consumption in the packaging bag and oxygen permeate the oxygen content of atmosphere in the packaging bag that causes from packaging bag decline can not surpass about 5vol%.
When being packaged in the display unit, meat part or display unit that bulk can be divided being introduced in the master package bag, and the atmosphere in the master package bag is adjusted into required oxygen content when aquatic foods are cut meat.Similarly, can remove ambiance in the master package bag by the inner space in the master package bag being placed vacuum.In case remove ambiance, in bag, introduce the artificial atmospher, guarantee to comprise in the atmosphere and keep cutting meat the oxygen and carbon dioxide of the needed desired content of quality.In case obtain required atmosphere, immediately the bag sealing be assigned to retail shop then.By master package bag and display unit are placed in the gauffered board pallet, make the operation of the display unit in the packaging bag become quite easy, the big I of said pallet accepts two, four, six, eight, ten, 12 or more a plurality of master package bag in display unit.Perhaps, display unit can be introduced in the gauffered board pallet, then display unit and gauffered board pallet be introduced in the shielding bag before sealing atmosphere is adjusted.In this assembly, display unit can be piled into two-layer or three layers of display unit, yet the display unit of piling up in the reality will reduce the quality that cuts meat of bottom when surpassing two or three layers.Therefore, the two-layer or three-layer unit of preferred accumulation at most.
For helping storage, distribution etc., the master package bag unit can be introduced can support unit weight but in holding unit separates in operation the framework.This unit can be by the shelf collated package, and with this form storage with distribute until being transported to retail location.
Above-mentionedly provide the basis of understanding boundary of the present invention and scope about handling the cut meat description of part, packing, atmosphere and Treatment Solution of aquatic foods.Owing to can under the prerequisite that does not deviate from spirit and scope of the invention, make a lot of embodiment of the present invention, so the scope of the invention is as the criterion with claims.
Claims (22)
1. pack the method for fresh meat to obtain to improve outward appearance and extend the shelf life for one kind, this method comprises:
(a) water solution-treated fresh meat, this aqueous solution is made up of water, alkali metal lactate agent and the alkali metal diacetate growth of microorganism inhibitor of larger proportion basically, the consumption of the said aqueous solution is the about 125wt% that is enough to the weight of meat is increased to original weight, so that the processing pork pies that obtain contain the diacetate growth of microorganism inhibitor of about 1-5wt% alkali metal lactate and about 0.01-0.2wt%, wherein said percentage is benchmark in meat; And
(b) pork pies that will handle are contained in the film packing of sealing.
2. the process of claim 1 wherein that pork pies are drawn together contains bone pork or does not have bone pork.
3. the process of claim 1 wherein that meat carried out surface freezing before packing.
4. the method for claim 2, wherein pork pies are drawn together and are contained kindred, and before the water solution-treated with the outer surface of the aqueous solution contact bone of ascorbic acid or its alkali metal salt.
5. the process of claim 1 wherein that the meat that will handle is freezing at about-3 ℃ to 0.5 ℃ lower surfaces, and packing fresh meat wherein is maintained at about below 0 ℃.
6. the method for claim 5, the meat temperature adjustment of wherein surface freezing being crossed and will pack fresh meat and be maintained at about between-3 ℃ to 0 ℃.
7. the process of claim 1 wherein that the aqueous solution comprises the soluble solid of 0.1-15wt%.
8. the process of claim 1 wherein that alkali metal lactate comprises sodium lactate.
9. the process of claim 1 wherein and before packing, meat is cut.
10. the process of claim 1 wherein that diacetate growth of microorganism inhibitor comprises sodium Diacetate.
11. the method for claim 10, wherein sodium Diacetate comprises CH
3CO
2NaCH
3CO
2H or its hydrate.
12. the process of claim 1 wherein that the film of sealing comprises thermoplastic foam pallet, a at least meat and hyaline membrane.
13. the process of claim 1 wherein that but the film of sealing comprises the portions of shielding packaging bag and meat.
14. the method for claim 1, wherein the meat that will handle separately forms a part meat part, part pork pies are contained in the oxygen permeability packing of sealing and form display unit, the oxygen atmosphere that in sealed package, comprises enhancing, and at least one display unit is packaged in the oxygen barrier container of sealing, said barrier container has and comprises the interior atmosphere that strengthens oxygen atmosphere.
15. the method for claim 14, wherein cask flask is the shielding packaging bag.
16. the method for claim 15, wherein the shielding packaging bag has less than about 200cc-O
2/ m
2The oxygen permeability of it atm.
17. the method for claim 14, wherein demonstration package comprises thermoplastic foam pallet, a at least meat and film.
18. the method for claim 14, wherein demonstration package comprises thermoplastic foam pallet, a at least meat and polyvinylidene chloride film.
19. the method for claim 2, wherein the packing before with the pork surface freezing.
20. the process of claim 1 wherein the pork that to have handled at about-3 ℃ to 0.5 ℃ surface freezings, and packing fresh pork wherein is maintained at about below 0 ℃.
21. the method for claim 2 was wherein cut pork before packing.
22. the method for claim 2, wherein Feng Bi film comprises thermoplastic foam pallet, a at least pork and hyaline membrane.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US062265 | 1998-04-17 | ||
| US09/062,265 US5985342A (en) | 1996-10-04 | 1998-04-17 | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork |
| US114867 | 1998-07-13 | ||
| US09/114,867 US5989610A (en) | 1996-10-04 | 1998-07-13 | Chemical treatment and packaging process to improve the appearance and shelf life of fresh meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1250629A CN1250629A (en) | 2000-04-19 |
| CN1096836C true CN1096836C (en) | 2002-12-25 |
Family
ID=26742049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99105114A Expired - Fee Related CN1096836C (en) | 1998-04-17 | 1999-04-16 | Chemical treatment agent and package system therewith for improving fresh meat appearance and increasing shelf-life |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPH11332457A (en) |
| CN (1) | CN1096836C (en) |
| AU (1) | AU2141099A (en) |
| CA (1) | CA2268725A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626240B (en) * | 2011-07-08 | 2013-08-28 | 浙江北极品水产有限公司 | Formula for cooked wind tail shrimp and its preparation method |
| JP6529106B2 (en) * | 2013-06-14 | 2019-06-12 | 国立研究開発法人水産研究・教育機構 | Cold storage, freezing, thawing, storage method of muscle such as tuna using oxygen gas replacement packaging or oxygen gas replacement storage, and muscle such as oxygen gas replacement packaged tuna |
| CN105707730A (en) * | 2016-03-07 | 2016-06-29 | 成都大学 | Processing method capable of prolonging storage period of fresh meat balls |
| CN106918192A (en) * | 2017-03-21 | 2017-07-04 | 合肥华凌股份有限公司 | Preservation device, refrigerator and preservation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3951080A (en) * | 1975-10-06 | 1976-04-20 | Roberts Wallace M | Concealed hardware for adjustable shelving |
| US4642239A (en) * | 1984-01-09 | 1987-02-10 | Transparent Paper Plc | Packaging of fresh meat |
| AU2618397A (en) * | 1996-10-04 | 1998-04-09 | Hormal Foods Corporation | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork |
-
1999
- 1999-03-25 AU AU21410/99A patent/AU2141099A/en not_active Abandoned
- 1999-04-14 CA CA 2268725 patent/CA2268725A1/en not_active Abandoned
- 1999-04-16 JP JP11109044A patent/JPH11332457A/en active Pending
- 1999-04-16 CN CN99105114A patent/CN1096836C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3951080A (en) * | 1975-10-06 | 1976-04-20 | Roberts Wallace M | Concealed hardware for adjustable shelving |
| US4642239A (en) * | 1984-01-09 | 1987-02-10 | Transparent Paper Plc | Packaging of fresh meat |
| AU2618397A (en) * | 1996-10-04 | 1998-04-09 | Hormal Foods Corporation | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2268725A1 (en) | 1999-10-17 |
| AU2141099A (en) | 1999-10-28 |
| CN1250629A (en) | 2000-04-19 |
| JPH11332457A (en) | 1999-12-07 |
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