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WO1993017562A1 - Procede de conservation de la couleur de viande stockee au moyen de gaz nobles - Google Patents

Procede de conservation de la couleur de viande stockee au moyen de gaz nobles Download PDF

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Publication number
WO1993017562A1
WO1993017562A1 PCT/EP1993/000488 EP9300488W WO9317562A1 WO 1993017562 A1 WO1993017562 A1 WO 1993017562A1 EP 9300488 W EP9300488 W EP 9300488W WO 9317562 A1 WO9317562 A1 WO 9317562A1
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WIPO (PCT)
Prior art keywords
meat
process according
gas
noble gas
color
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1993/000488
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English (en)
Inventor
Kevin C. Spencer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Air Liquide SA
LAir Liquide SA pour lEtude et lExploitation des Procedes Georges Claude
Original Assignee
Air Liquide SA
LAir Liquide SA pour lEtude et lExploitation des Procedes Georges Claude
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Filing date
Publication date
Application filed by Air Liquide SA, LAir Liquide SA pour lEtude et lExploitation des Procedes Georges Claude filed Critical Air Liquide SA
Publication of WO1993017562A1 publication Critical patent/WO1993017562A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/721—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Definitions

  • the present invention relates to a method of preserving the color of stored meat using noble gases.
  • Meat products such as beef, veal lamb, mutton and pork are susceptible to a variety of degradative processes. For example, they are susceptible to attack by bacteria. Meat products are also quite susceptible to enzymatic degradation. For example, fats in meat products are readily hydrolyzed to fatty acids, which are, in turn, oxidized to produce a rancid odor. Further, proteins in meat products generate various nitrogen-containing compounds upon spoilage, such as ammonia and amino-group containing compounds which are characterized by a pungent and unpleasant odor.
  • Japanese Patent Application No. 52-27699 discloses a method of treating frozen food which entails i) freezing livestock, marine and agricultural products in an isotropic press state at more than atmospheric pressure; ii) preserving these products at atmospheric pressure by freezing and refrigerating; and iii) heating and thawing these products in an isotropic press state at more than atmospheric pressure in order to eat the same.
  • the freezing of products under pressure is described as being essential in order to preclude breakage of cell walls in the product being preserved.
  • a similar rationale is set forth for thawing under pressure.
  • U.S. 4,946,326 describes the use of a gas mixture containing carbon dioxide, oxygen and argon to extend the shelf-life of fresh fish or sea food products at low temperature. However, this patent does not pertain to preserving of the color of red meat.
  • U.S. 4,522,835 describes a process for preserving color in meat, poultry and fish products, which entails i) reducing the products to change the red oxymyoglobin on or below the surface thereof to visually-perceptible purple myoglobi ⁇ , and then ii) subjecting the products to an atmosphere containing from 0.10% to 3% by volume of carbon monoxide to convert the visually-perceptible purple myoglobin to visually-perceptible red carboxymyoglobin to a specified depth below the product surface.
  • this process requires the use of a reduction step and then uses hazardous carbon monoxide to treat the products in a subsequent step.
  • Japanese patent 77027699 discloses a process for maintaining the flavor of food by necessarily freezing and storing the food under pressure by introducing carbon dioxide, nitrogen, argon and hydrogen.
  • this patent clearly does not address the deterioration of meat color that attends the use of conventional methods of meat preservation.
  • Japanese patents 52105232 and 80002271 both disclose the packaging of food to prevent spoilage by mold growth and anaerobic bacteria, respectively, using a mixture of argon and carbon dioxide.
  • Japanese Patent No. 1,059,647 describes the use of a mixture of argon and carbon dioxide to prevent the growth of mold.
  • none of these patents addresses the deterioration of meat color.
  • EPA 422,995 discloses a method to preserve fresh food products such as fruit or vegetables comprising two steps: an initial step wherein the said products are refrigerated in a gaseous atmosphere comprising 10% to 100% of nitrous oxide and/or argon, but without oxygen followed by a second step wherein the products are maintained at about the same refrigerated temperature in an atmosphere comprising from 2% to 20% oxygen.
  • EPA 289,777 discloses the preservation of cut and segmented fresh fruit pieces in a container wherein the container is flushed with an oxygen-containing gas mixture, having preferably between about 5 and 50% oxygen and the rest being inert gases such as nitrogen, helium, argon and hydrogen. No description or suggestion is made in this patent application regarding the preservation of the color of red meat.
  • French Patent 1,339,669 discloses a stabilization process of products which might be altered by air during the treatment or storage thereof in closed containers.
  • the products are particularly biological products, such as those used in human or veterinary medicine. This process is characterized by the fact that the products are maintained in the presence of a rare gas atmosphere, preferably argon.
  • a rare gas atmosphere preferably argon.
  • Chu et al. (1987) J. Food Sci 52:869-75 are studies of color stability of frozen beef under nitrogen and describe some typical inadequacies of this treatment, but neither describe nor suggest any improvements.
  • GB 1,392,580 discloses the packaging of fresh meat in a first oxygen-permeable layer, with a second oxygen-impermeable layer thereon, so that when packed in an inert atmosphere, the product remains isolated from oxygen until the impermeable layer is removed.
  • the dual packaging extends the shelf-life of the meat.
  • U.S. 3,102,819 describes a method of tenderizing freshly slaughtered meat, which entails immersing the meat in a liquid nitrogen bath, pulverizing the embrittled meat in a gaseous nitrogen atmosphere, molding the meat into a slab, raising the temperature to coalesce the slab and then freezing the slab again for storage and shipment.
  • U.S. 4,919,955 discloses a method for processing fresh meat, which like U.S. 3,102,819, entails several complex processing steps.
  • a process for preserving the color of stored red meat or meat products which entails contacting the meat or meat products with a noble gas, or a mixture of noble gases or a noble gas- containing mixture or a combination thereof, which entails at least one noble gas, at a concentration of noble gas which is greater than that normally found in atmospheric air.
  • Figure 2 compares these effects with mixtures of argon or nitrogen plus oxygen or C0 2 . In both cases, it is seen that argon strongly ameliorates the discoloration of meat caused by C0 2 or 0 2 , whereas nitrogen does not. This improvement of color persists for many weeks. (Regressed data) .
  • Figure 3 shows the sharper drop-off in color formed when cryopac meat is saturated in oxygen prior to packaging in these same gases.
  • Figure 4 shows that Ar>N 2 and Ar+C0 2 >N 2 +C0 2 in preserving color ( Hunter a) in refrigerated cryopac meat. Argon stabilizes the color well for over one month. (Regressed data) .
  • FIG. 5 shows that cryopac meat packaged in argon alone can have better color (scale values) than when 10% oxygen is added. Both argon treatments offer superior color to that found for meat packaged in nitrogen. Further, addition of oxygen to nitrogen offers only very short-term improvement in color, if any (none is shown here) . It is noted that argon stabilizes color for up to several months.
  • Figure 6 shows a replicate of the above experiment in which the meat is exposed to mixtures containing more (25%) oxygen. Addition of oxygen is only capable of producing short-term color improvement.
  • Figure 7 compares the effect on color (scale) of cryopac meat of gas packaging under C0 2 versus cryogenic freezing followed by gas packaging under C0 2 plus 10% oxygen.
  • C0 2 generally discolors meat.
  • Figure 8 compares the effect on color (Hunter L) of cryopac meat fresh-cut under nitrogen then cryogenically frozen and packaged. Argon is clearly superior, here providing between color for over 3 weeks. (Regressed data) .
  • Figure 9 compares color (Hunter a) of cryopac meat which is fresh-cut under nitrogen and then cryogenically frozen in argon versus 9:1 N 2 :Ar, then packaged in either argon or argon plus 10% oxygen. It is clear that 9:1 N 2 :Ar can substitute effectively for argon in cryogenic freezing, and that good color results can be obtained without oxygen. (Regressed data) .
  • Figure 10 compares the color (Hunter a) of meat frozen cryogenically and gas-packaged in nitrogen versus 9:1 nitrogen:argon versus C0 2 . All colors have been enhanced with 10% oxygen. Argon yields higher color values and stabilizes color for many months in the freezer.
  • Figure 11 shows the effect on color (Hunter a) of retail meat frozen mechanically under various atmospheres.
  • Argon offers superior color and color stability even when combined with oxygen or C0 2 (regressed data) . Color is stable for up to 12 months.
  • Figure 12 shows the same results when cryopac meat is fresh-cut under nitrogen - stability is persistent over many months (regressed data) .
  • Figure 13 shows color (Hunter L) stability of similar meat samples frozen mechanically under different atmospheres. Stability persists for up to 12 months (regressed data) .
  • DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS it has been discovered that by contacting meat or meat products with an atmosphere enriched in at least one noble gas during any manipulative stage of processing, it is possible to surprisingly preserve the color of the meat or meat products, thereby improving the color of the meat or meat products when eventually consumed.
  • the present invention may be used to great advantage in the processing, packaging / storage or display of red meat or meat products.
  • the present invention entails contacting the meat or meat products with gaseous and/or liquid forms of the noble gases, noble gas-mixtures or noble gas-containing mixtures during any or all manipulative stages of processing.
  • red meat or “red meat product” means any meat or meat product having a red color when freshly cut.
  • red may be understood using the USDA standards described hereinbelow.
  • Such red meat or meat product may include, for example, beef, pork, veal, lamb or mutton or products thereof.
  • product is meant any cut, sliced, packaged or generally processed piece of red meat. Any such meat may be preserved using the present invention.
  • ground meat and/or meat products such as ground beef.
  • the meant and/or meat products may be ground under a liquid noble gas, liquid noble gas-mixture or liquid noble gas-containing mixture.
  • the meat and/or meat products may be ground under a gaseous noble gas, gaseous noble gas-mixture or gaseous noble gas-containing mixture.
  • the meat and/or meat products may be ground under atmospheric air and then subjected to the liquids and gases described above.
  • the meat or meat product may be treated at any stage of processing using the gases of the present invention.
  • the color quality can be increased up to 25% and the length of color preservation can be extended by up to 10 times.
  • the present inventions may be used to advantage in any and/or all of the following steps: processing, packaging, storage and/or display of red meats or red meat products.
  • Packaging is optimally a thin polymer film applied to and surrounding the meat, which may or may not include a tray, or the sealing of meat in a pouch or bag by any means, or in any other sealable container, wherein the essential component of such film, pouch, bag or container is that it is essentially impermeable to gas, particularly impermeable to argon or another noble gas.
  • a semipermeable film may be used when the rate of exchange of noble gases, 0 2 and C0 2 is favorable toward the maintenance of the desired atmosphere within the package.
  • the present invention specifically contemplates the use of either the gaseous and/or liquid forms of the noble gases, noble gas-mixtures and/or noble gas- containing mixtures in any combination for the above steps.
  • the liquid form of these treatment gases may be used in certain steps such as processing, while the gaseous form may be used for packaging, storage or display.
  • the present invention also specifically contemplates the use of noble gases, noble gas mixtures and/or noble gas-containing mixtures in any combination introduced into solution in liquids which are then applied to the meat, such as in a chilling bath for meats.
  • the noble gases, noble gas mixtures and/or noble gas-containing mixtures may be introduced into water or aqueous solutions containing salt or other known flavoring substances or tenderizers at ambient or below ambient temperatures.
  • a chilled temperature such as from about 15°C to about 0°C.
  • the present invention may be used to advantage with any red meat or red meat product, it is used to particular advantage with beef.
  • any manipulative step such as processing, packaging, storage or display to an atmosphere which contains a noble gas content, such as argon, which is greater than that normally found in air.
  • argon is generally accepted as being present in the atmosphere in the amount of about 0.934% by volume.
  • neon, krypton and xenon are normally present in the atmosphere in amounts of 1.82 X 10" 3 , 1.14 X 10" 3 and 8.7 X 10" 6 , respectively, by % volume.
  • any amount of noble gas may be used which is greater than that found in atmospheric air.
  • this amount is preferably at least 1% by volume, and is more preferably in excess of 1% by volume for argon.
  • krypton and xenon amounts generally used are at least about 0.05% each, by volume. However, it is generally preferred that the amounts of neon, krypton and xenon used be greater than about 0.1% each, by volume.
  • any gas, mixtures of gases, liquid or mixtures of liquids may be used in accordance with the present invention as long as they contain an amount of at least one noble gas as described above. Preferably, however, they contain at least the preferred amounts noted above. However, it is even more preferred to use mixtures of argon and nitrogen gas, for example, in relative amounts of between about 10:90 and 90:10, respectively, in volume %. Further, it is also preferred to use mixtures of argon and other noble gases, such as xenon, krypton and/or neon, in relative amounts of from 99.9: 0.1 to 0.1 to 99.9, respectively, in volume %, for example. However, any combination of relative amounts within this range may be used such as 95:5, 90:10, 85:15, respectively, in volume %. Nevertheless, it is preferred to use relative amounts of about 90:10, respectively, in volume %.
  • mixtures of argon and carbon dioxide or of argon and oxygen are used, it is generally preferred to use 50% by volume or less of carbon dioxide in argon.
  • any combination of liquid and gaseous forms of noble gases may be used with various combinations of manipulative process steps.
  • the following exemplifications are only illustrative and are not intended to be limitative.
  • the red meat or meat product is frozen cryogenically using liquid argon, and is then maintained in storage under an argon or argon-containing atmosphere to afford excellent preservation and maintenance of color.
  • the red meat or meat product is frozen cryogenically using a mixture of liquid argon and liquid nitrogen (for example, in the amount of 10:90 to 90:10, respectively, in volume %) and is then maintained under an argon or argon- containing atmosphere to afford excellent preservation and maintenance of color.
  • the red meat or meat product is frozen cryogenically using liquid argon or liquid argon-containing mixture (such as argon and/or nitrogen, and/or oxygen, and/or carbon dioxide and/or air, and/or other noble gases or any combination thereof) or the meat or meat product is saturated with argon from gaseous argon or gaseous argon-containing atmosphere, and then the meat or meat product is vacuum-packaged, such that argon remains dissolved in or bound to the meat or meat product to afford excellent preservation and maintenance of color.
  • liquid argon or liquid argon-containing mixture such as argon and/or nitrogen, and/or oxygen, and/or carbon dioxide and/or air, and/or other noble gases or any combination thereof
  • Cut red meat or meat products are mechanically frozen (i.e., refrigeration) under gaseous argon or a gaseous argon- containing mixture to afford excellent preservation and maintenance of color.
  • the red meat or meat products are gas-packaged under gaseous argon or a gaseous argon-containing mixture to afford excellent preservation and maintenance of color.
  • the imposition of the argon or argon-containing atmosphere is coincident with cryogenic freezing, wherein the boiling liquid from the freezing treatment is used to fill the gas package.
  • the gas packaging of the red meat or meat product is coincident with the mechanical freezing process wherein the package is sealed within the freezer containing the argon or argon-containing atmosphere, or before or after cessation of freezing using the same or similar atmosphere.
  • pressures may be used from a very low pressure of about 10" 6 torr up to about 3 atmospheres.
  • pressures of about 10' 3 torr to about 2 atmospheres may be used. It is preferred, however, that pressures of about 0.5 atm. to about 1.5 atm. be used. It is most preferred, however, if pressures on the order of about 1 atmosphere (i.e., normal for wherever the locus of treatment is) are used.
  • the temperature of treatment may either be the temperature of the liquid form of the effective atmosphere being used or in the case of gaseous forms a temperature from about -10°C to about ambient temperature may be used. However, it is preferred that temperatures from about 4 ⁇ C to about ambient temperature, i.e., about 20°C to 25°C be used.
  • any manipulative processing step including storage may be conducted at ambient temperature, including storage.
  • manipulative steps for preparing meat or meat products such as processing, packaging, displaying or storing
  • conventional manipulative steps may be used in conjunction with the present invention.
  • Pieces sent as frozen meat are frozen cryogenically, then are ordinarily vacuum packaged (cryovac process) .
  • meat is frozen in mechanical freezers, then packaged.
  • 4. At any step where meat is chilled as fresh pieces in air. For example, during carcass storage for aging or mechanical chilling. Preservation is by chilling.
  • gas-packaging significantly increases the color quality and longevity of color of the displayed meat, thereby increasing its value and shelf-life.
  • primal cuts may be prepared under a noble-gas containing atmosphere to advantage, or such an atmosphere may be imposed into the packaging after vacuum packaging, or the meat may preferably be gas-packaged under such an atmosphere, all with the effect of increasing color quality and preservation.
  • primal cuts may be frozen in cryogenic liquid containing noble gases, preferably 90:10 liquid nitrogen: liquid argon, or may be mechanically frozen under a noble gas-containing atmosphere, and may further be packaged as above. This mode of application produces significant improvement and preservation of color.
  • the meat may be exposed to and maintained in a noble gas-containing atmosphere which improves color.
  • vacuum techniques which are conventional may be practiced in conjunction with any aspect or aspects of the present invention.
  • vacuuming may be practiced either before or after each manipulative step.
  • the present invention may be practiced by cryogenically freezing the meat or meat product with a first liquid or liquid mixture containing at least one noble gas at a concentration greater than that found in atmospheric air. Then, the frozen meat or meat product may be subjected to vacuum conditions, if desired, and then stored or displayed under a gaseous atmosphere containing at least one noble gas in an amount greater than that found in atmospheric air, but which composition is different than the composition of the liquid mixture used to freeze the meat or meat product.
  • different compositions of gases or liquids may be used for different manipulative processing steps, and also in conjunction with conventional vacuum techniques.
  • Tests were made with red meat which was cut fresh or cut from cryovac packages blanketed under either air, argon or nitrogen, or taken from retail display packages. Optimal results were obtained when the entire processing was done under controlled atmosphere and argon was superior to nitrogen. In one basic experiment, 29 separate contact treatments were performed in which the fresh meat was placed in cryogenic liquid and frozen, or was frozen in a mechanical freezer, or was simply refrigerated, each then being packaged under a treatment atmosphere, then chilled and allowed to thaw or kept frozen.
  • Meat color was also measured using a Hunter Associates Laboratory Miniscan MS4500-L wide-are view colorimeter (Hunter, P.S. 1973. The measurement of appearance. Hunter Associates Laboratory, Inc., Fairfax, VA; Francis, F.J. and F.M. Clydesdale. 1975. Food colorimetry: theory and practice. Avi Publ. Co., Inc.; Eagerman, B.A. , F.M. Clydesdale and F.J. Francis. 1977. Determination of fresh meat color by objective methods. J. Food Sci. 42: 707-710.).
  • the bright red color of meat is a result of the conversion of the normally reduced form of myoglobin to oxymyoglobin.
  • Deterioration processes (reducing) convert this desirable form to undesirable (brown) metmyoglobin.
  • aging under oxygen can result in oxidative deterioration of the myoglobins to undesirable moieties.
  • these dynamic generation/degeneration cycles depend strongly upon the introduction of oxygen: where in the process it is introduced to the meat, when and for how long it is exposed, how much oxygen (stoichiometrically) is in contact with myoglobins.
  • Other globins such as hemoglobin are also important, as are salt and metal concentrations, enzymatic and other chemical events, and microbial growth.
  • Table I summarizes the treatments for one replicate of an experiment testing the effects of freezing method and packaging atmosphere in combination.
  • Mechanism indicates mechanical freezing
  • 1 indicates cryogenic treatment with liquefied gas
  • g indicates packaging in impermeable polymer pouches under gas and combinations of treatments are indicated by a "+” sign.
  • the results of these and similar and replicate manipulations are presented in Figures 1-13.
  • Color was measured by five different observers each of whom used an identical computer-generated color scale for comparison with the meats. This chart shows 1,000 shades of color grouped into shade categories, and was calibrated against a USDA standard color scales. In general, very good agreement among the observers resulted from comparison of their independent estimations. Color was also measured using a Hunter Miniscan MS 4500-L wide area view colorimeter.
  • oxygen clearly improves color especially when air, carbon dioxide or nitrogen are present. This improvement, however, is short-lived. This can be useful particularly in freezing, but can limit color longevity when used with noble gases in refrigerated storage due to increased oxidation.
  • Figure 1 clearly shows the degradation of color which occurs in CC ⁇ -packaged fresh retail-cut meat. Air also causes degenerative oxidation. However, Aligal 49, due to its increased oxygen content relative to air, causes more degeneration.
  • Figure 2 illustrates that nitrogen does not ameliorate the discoloration of meat caused by C0 2 or 0 2 . It also shows, however, that argon does ameliorate the degenerative oxidative effects of C0 2 and 0 2 . Thus, mixtures of argon, C0 2 and/or 0 2 are able to ameliorate degenerative oxidative effects. This improvement of color persists for many weeks.
  • FIG. 3 clearly shows the effect that oxygen has on meat discolorations.
  • the rapid decrease in color quality of cryopac meat is noted when the meat is saturated in oxygen prior to packaging in Aligal 49, C0 2 or 0 2 .
  • Figure 4 illustrates that argon is superior to N 2 in preserving red meat color, and that argon in admixture with C0 2 is also superior to N 2 in admixture with C0 2 in preserving red meat color.
  • Argon stabilizes color well for over one month.
  • Figure 5 illustrates that argon alone exhibits a superior effect in preserving color, than when a small amount (10%) of oxygen is added thereto, in cryopac meat packages. It is noted, however, that the addition of oxygen to nitrogen affords a very short-term improvement in color. It is noted that argon stabilizes color for up to several months.
  • Figure 6 illustrates that further addition of oxygen, at best, produces short-term color improvement.
  • Figure 7 illustrates the effect of C0 2 in discoloring cryopac meat when gas-packaged thereunder after cryogenic freezing.
  • Figure 8 illustrates the superior effect of argon on color of cryopac meat fresh-cut under nitrogen then cryogenically frozen and packaged. Argon provides better color for over 3 weeks.
  • Figure 9 illustrates that 9:1 N 2 :argon can effectively substitute for argon in cryogenic freezing, and that good color results may be obtained without oxygen.
  • FIG 10 illustrates that cryogenic argon yields very high color values compared to cryogenic nitrogen or C0 2 and can stabilize color for many months when meat is kept frozen.
  • Figure 11 illustrates the superior color stability provided by argon even when combined with oxygen or C0 2 .
  • Figure 12 illustrates the same results when cyropac meat is fresh-cut under nitrogen, i.e., color stability is persistent for 12 months.
  • Figure 13 illustrates the color stability of similar meat samples frozen mechanically under different atmospheres, i.e., color stability persists for 12 months.
  • the present invention generally provides a method for preserving the color and quality of red meat or meat products or both, which entails contacting the meat with a noble gas, a mixture of noble gases or a noble gas- containing mixture or any combination thereof, which entails at least one noble gas at a concentration which is greater than the amount normally found in atmospheric air.
  • the noble gas, mixture of noble gases or noble gas-containing mixture contain argon in excess of 1% by volume.
  • the noble gas, mixture of noble gases or noble gas-containing mixture have a noble gas concentration which is substantially greater than 1% by volume.
  • substantially greater than 1% by volume is meant generally greater than about 5% by volume, preferably greater than about 10% by volume.
  • the present invention is also advantageous in that the use of nitrites, such as sodium nitrite, to impart red color to meat may be avoided.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
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  • Meat, Egg Or Seafood Products (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

Procédé de conservation de la couleur de viande rouge ou de produits carnés ou des deux, consistant à mettre en contact la viande ou le produit carné ou les deux avec un gaz noble, ou un mélange de gaz nobles, ou un mélange contenant des gaz nobles, lequel renferme au moins un gaz noble en une concentration supérieure à celle normalement rencontrée dans l'air de l'atmosphère.
PCT/EP1993/000488 1992-03-05 1993-03-03 Procede de conservation de la couleur de viande stockee au moyen de gaz nobles Ceased WO1993017562A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US84680992A 1992-03-05 1992-03-05
US07/846,809 1992-03-05
CA002094471A CA2094471A1 (fr) 1992-03-05 1993-04-20 Methode de preservation de la couleur de conserves de viande au moyen de gaz nobles

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2294381A (en) * 1994-10-25 1996-05-01 Tenderland Ltd Meat processing
US5871795A (en) * 1995-01-17 1999-02-16 Freezing Machines, Inc. Method for modifying pH to improve quality of meat products
GB2332896A (en) * 1997-12-30 1999-07-07 Safeway Stores Preservation of pasta and pasta products
US5928573A (en) * 1996-05-01 1999-07-27 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method of disinfecting fresh vegetables by processing the same with a liquid containing a mixture of argon:carbon dioxide
GB2336351A (en) * 1998-04-18 1999-10-20 Safeway Stores Preservation of chicken and chicken products
GB2336350A (en) * 1998-04-18 1999-10-20 Safeway Stores Preservation of food
US6389838B1 (en) 1998-09-01 2002-05-21 Eldon Roth Apparatus for reducing microbe content in foodstuffs by pH and physical manipulation
US6713108B2 (en) 1998-12-17 2004-03-30 Freezing Machines, Inc. Method for producing a pH enhanced comminuted meat product
US6844018B1 (en) 2001-08-07 2005-01-18 Freezing Machines, Inc. Method for mixing meat products to produce a pH adjusted meat product
US6866832B2 (en) 1997-03-13 2005-03-15 Safefresh Technologies, Llc Method and apparatus for sanitizing perishable goods in enclosed conduits
US7045162B2 (en) 2002-12-10 2006-05-16 Freezing Machines, Inc. Method for suppressing microbe activity in meat storage enclosures
US7093734B2 (en) 1997-03-13 2006-08-22 Safefresh Technologies, Llc Tray with side recesses and channels for gas transfer
US7205016B2 (en) 1997-03-13 2007-04-17 Safefresh Technologies, Llc Packages and methods for processing food products
US7415428B2 (en) 1997-03-13 2008-08-19 Safefresh Technologies, Llc Processing meat products responsive to customer orders
US7575770B2 (en) 1997-03-13 2009-08-18 Safefresh Technologies, Llc Continuous production and packaging of perishable goods in low oxygen environments
US7781004B2 (en) 2002-12-10 2010-08-24 Freezing Machines, Inc. Method and apparatus for applying carbon monoxide to suppress microbe activity in meat storage enclosures
US8043644B2 (en) 1999-04-06 2011-10-25 Freezing Machines, Inc. Method for exposing comminuted foodstuffs to a processing fluid
EP2586315A3 (fr) * 2011-10-29 2015-02-18 Messer Austria GmbH Gaz protecteur pour l'emballage de produits à base de viande et de charcuterie

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Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2294381B (en) * 1994-10-25 1998-02-11 Tenderland Ltd Meat processing
GB2294381A (en) * 1994-10-25 1996-05-01 Tenderland Ltd Meat processing
US6054161A (en) * 1994-10-25 2000-04-25 Tenderland Limited Meat processing in a controlled gas environment
US5871795A (en) * 1995-01-17 1999-02-16 Freezing Machines, Inc. Method for modifying pH to improve quality of meat products
US5928573A (en) * 1996-05-01 1999-07-27 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method of disinfecting fresh vegetables by processing the same with a liquid containing a mixture of argon:carbon dioxide
US6866832B2 (en) 1997-03-13 2005-03-15 Safefresh Technologies, Llc Method and apparatus for sanitizing perishable goods in enclosed conduits
US7575770B2 (en) 1997-03-13 2009-08-18 Safefresh Technologies, Llc Continuous production and packaging of perishable goods in low oxygen environments
US7415428B2 (en) 1997-03-13 2008-08-19 Safefresh Technologies, Llc Processing meat products responsive to customer orders
US7205016B2 (en) 1997-03-13 2007-04-17 Safefresh Technologies, Llc Packages and methods for processing food products
US7093734B2 (en) 1997-03-13 2006-08-22 Safefresh Technologies, Llc Tray with side recesses and channels for gas transfer
GB2332896A (en) * 1997-12-30 1999-07-07 Safeway Stores Preservation of pasta and pasta products
GB2336350A (en) * 1998-04-18 1999-10-20 Safeway Stores Preservation of food
GB2336351A (en) * 1998-04-18 1999-10-20 Safeway Stores Preservation of chicken and chicken products
US7037544B2 (en) 1998-09-01 2006-05-02 Freezing Machines, Inc. Method for reducing microbe content in foodstuffs by pH and physical manipulation
US6692785B2 (en) 1998-09-01 2004-02-17 Freezing Machines, Inc. Method for reducing microbe content in foodstuffs by pH and physical manipulation
US6565904B2 (en) 1998-09-01 2003-05-20 Freezing Machines, Inc. Method and apparatus for physically manipulating materials to reduce microbe content
US6389838B1 (en) 1998-09-01 2002-05-21 Eldon Roth Apparatus for reducing microbe content in foodstuffs by pH and physical manipulation
US6899908B2 (en) 1998-12-17 2005-05-31 Freezing Machines, Inc. Method for producing a pH enhanced meat product
US7214398B2 (en) 1998-12-17 2007-05-08 Freezing Machines, Inc. Method for producing a pH enhanced comminuted meat product
US6713108B2 (en) 1998-12-17 2004-03-30 Freezing Machines, Inc. Method for producing a pH enhanced comminuted meat product
US8043644B2 (en) 1999-04-06 2011-10-25 Freezing Machines, Inc. Method for exposing comminuted foodstuffs to a processing fluid
US6844018B1 (en) 2001-08-07 2005-01-18 Freezing Machines, Inc. Method for mixing meat products to produce a pH adjusted meat product
US7045162B2 (en) 2002-12-10 2006-05-16 Freezing Machines, Inc. Method for suppressing microbe activity in meat storage enclosures
US7781004B2 (en) 2002-12-10 2010-08-24 Freezing Machines, Inc. Method and apparatus for applying carbon monoxide to suppress microbe activity in meat storage enclosures
EP2586315A3 (fr) * 2011-10-29 2015-02-18 Messer Austria GmbH Gaz protecteur pour l'emballage de produits à base de viande et de charcuterie

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