Method for controlling water content with decontamination in meats

Abstract

Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.

The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:  
     
         1 . A method for producing treated meat having a controlled proportion of water in a package, comprising: 
 treating meat, having lost water content through evaporation, with an agent capable of killing bacteria and a measured amount of water, wherein said measured amount of water corresponds to an amount of water lost through evaporation to provide treated meat having a controlled proportion of water, immediately prior to packaging; and    packaging the treated meat.    
     
     
         2 . The method of  claim 1 , wherein the controlled proportion of water is a natural proportion.  
     
     
         3 . The method of  claim 1 , wherein the controlled proportion of water is an allowable proportion.  
     
     
         4 . The method of  claim 1 , wherein the measured amount of water corresponds to an amount of water calculated to be lost during refrigeration, and before treating with the agent, to provide treated meat having a controlled proportion of water, immediately prior to packaging.  
     
     
         5 . The method of  claim 1 , wherein an amount of water lost is calculated by measuring the duration of a processing step and the temperature of the meat at least at the processing step.  
     
     
         6 . The method of  claim 5 , wherein the processing step is refrigeration.  
     
     
         7 . The method of  claim 1 , wherein an amount of water lost further comprises water calculated will be lost subsequent to treating the meat.  
     
     
         8 . A method for producing treated meat having a controlled proportion of water in a package, comprising: 
 treating meat with a bactericide and added water, wherein the added water exceeds the natural proportion of water in the meat; and    evaporating water to produce treated meat having a controlled proportion of water, immediately prior to packaging; and    packaging the treated meat.    
     
     
         9 . The method of  claim 8 , wherein the controlled proportion is the natural proportion.  
     
     
         10 . The method of  claim 8 , wherein the bactericide comprises acidified sodium chlorite.  
     
     
         11 . The method of  claim 8 , wherein the controlled proportion is an allowable proportion.  
     
     
         12 . The method of  claim 8 , wherein the meat is exposed to dry carbon dioxide gas.  
     
     
         13 . The method of  claim 8 , wherein the bactericide comprises chlorine or a chlorine-containing compound.  
     
     
         14 . The method of  claim 8 , wherein the bactericide comprises ozone.  
     
     
         15 . The method of  claim 8 , wherein the natural proportion of water is determined before refrigeration.  
     
     
         16 . A method for producing treated meat having a controlled proportion of water in a package, comprising: 
 treating meat with a bactericide and added water, wherein the added water exceeds the natural proportion of water in the meat; and    removing water in excess of a controlled proportion of water in meat to produce treated meat having a controlled proportion of water, immediately prior to packaging; and    packaging the meat.    
     
     
         17 . The method of  claim 16 , wherein the controlled proportion of water is the natural proportion.  
     
     
         18 . The method of  claim 16 , wherein the controlled proportion of water is an allowable proportion.  
     
     
         19 . The method of  claim 16 , wherein the natural proportion is determined before refrigeration.  
     
     
         20 . A method of processing perishable goods, comprising a step for: 
 introducing an amount of water into a perishable product to compensate for an amount of water that is lost through evaporation or freezing.