Products, methods and apparatus for fresh meat processing and packaging

Abstract

Improved processing and packaging for perishable goods such as red meats providing a processing system wherein ambient air is 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. Then providing a base and placing the perishable goods over the base. A flexible web of plastic wrapping material (second web) is then applied over the base and the goods and air or gas evacuated therefrom and replaced with a suitable gas. The base includes a cup-shaped tray with a recess (first web), of plastics or other suitable material, with side walls extending upwardly to connect to a narrow horizontally disposed flange. The first web, goods and second web are located inside a depression in a third web of gas barrier material and there together placed into an enclosed evacuation chamber. A suitable gas is provided in the chamber in such a manner as to displace substantially all other gas and particularly atmospheric oxygen that may be present with the enclosed goods and web materials. The third web is then sealed so as to enclose the goods with first and second webs. that the pressure of the gas may be increased to a level above atmospheric pressure. Most preferably the quantity of gas dissolved into the goods will be increased. Most preferably the gas introduced into the chamber and the space will enhance preservation of the packaging goods when contacting the goods. The first web, second web and third web are sealed together thereby producing a hermetically sealed package with the goods and a gas filled space contained therein to provide a sealed package. The sealed package can be stored for any convenient period of time after which the third web is can be removed so as to allow ambient air to contact the goods. The invention further includes the method and apparatus for producing the processed goods and packaging.

1 - 215 . (canceled)  
     
     
         216 . A method for processing meat, comprising: 
 cutting meat containing deoxymyoglobin in an atmosphere substantially deficient of oxygen to provide cut meat having freshly cut meat surfaces; and    inhibiting contact between the freshly cut meat surfaces with oxygen from just after cutting the meat through packaging the meat in a package to extend the shelf life of the packaged meat.    
     
     
         217 - 265 . (canceled)  
     
     
         266 . The method of  claim 216 , further comprising immersing the freshly cut meat surfaces within an atmosphere substantially deficient of oxygen until the cut meat is packaged.  
     
     
         267 . The method of  claim 216 , wherein cutting meat comprises grinding the meat.  
     
     
         268 . The method of  claim 216 , wherein the atmosphere comprises substantially carbon dioxide gas and not more than 0.4% carbon monoxide.  
     
     
         269 . The method of  claim 216 , further comprising pre-conditioning the meat with carbon dioxide gas at a pressure equal to or above atmospheric pressure prior to cutting the meat.  
     
     
         270 . The method of  claim 216 , further comprising pre-conditioning the meat with carbon dioxide gas at a pressure above atmospheric pressure prior to cutting the meat so that when the meat is returned to atmospheric pressure, the carbon dioxide will be released at or near the freshly cut meat surfaces to inhibit contact with oxygen.  
     
     
         271 . The method of  claim 216 , further comprising lowering the temperature of the meat prior to cutting the meat.  
     
     
         272 . The method of  claim 216 , further comprising lowering the temperature of the meat to less than 32° F. prior to cutting the meat.  
     
     
         273 . The method of  claim 216 , further comprising adding solid carbon dioxide with the meat during cutting to cover the freshly cut meat surfaces with carbon dioxide to inhibit contact between the freshly cut meat surfaces with oxygen.  
     
     
         274 . The method of  claim 216 , further comprising transferring the cut meat in an enclosed, carbon dioxide- or nitrogen-filled conduit to a packaging machine to minimize the contact of the freshly cut meat surfaces to the oxygen in the ambient atmosphere.  
     
     
         275 . The method of  claim 216 , wherein the atmosphere comprises not more than 5% oxygen.  
     
     
         276 . The method of  claim 216 , wherein the atmosphere comprises carbon dioxide, nitrogen, and not more than 5% oxygen.  
     
     
         277 . The method of  claim 216 , wherein the atmosphere comprises at least one of pentane, propane, butane, methane, a CFC, an HCFC, carbon monoxide, or sulfur dioxide.  
     
     
         278 . The method of  claim 216 , wherein the atmosphere is about 100% carbon dioxide gas.  
     
     
         279 . The method of  claim 216 , wherein cutting comprises grinding the meat with a grinder and the outlet of the grinder is coupled to a conduit containing a packaging machine, wherein packaging of the meat is done in an atmosphere substantially deficient of oxygen.  
     
     
         280 . The method of  claim 216 , wherein cutting comprises grinding the meat with a grinder and the outlet of the grinder is coupled to a vessel containing an atmosphere substantially deficient of oxygen.  
     
     
         281 . The method of  claim 216 , wherein cutting comprises grinding the meat with a grinder and the outlet of the grinder is coupled to a conduit containing a packaging machine, wherein the conduit is filled with an atmosphere substantially deficient of oxygen.  
     
     
         282 . The method of  claim 216 , wherein cutting comprises grinding the meat with a grinder and the outlet of the grinder is coupled to a conduit containing a packaging machine, wherein the conduit contains a controlled atmosphere substantially deficient of oxygen, wherein the packaging machine includes a thermoforming machine to form trays in an atmosphere substantially deficient of oxygen.  
     
     
         283 . The method of  claim 216 , wherein cutting comprises grinding the meat with a grinder and the outlet of the grinder is coupled to a conduit containing processing and packaging equipment, wherein the conduit contains a controlled atmosphere substantially deficient of oxygen, wherein the packaging machine includes a chub packaging machine to form pouches within an atmosphere substantially deficient of oxygen.  
     
     
         284 . A method for processing meat, comprising cutting meat to provide cut meat having freshly cut meat surfaces; and, thereafter, inhibiting contact between the freshly cut meat surfaces with oxygen from just after cutting through processing and then packaging in a package.  
     
     
         285 . A method for pre-conditioning meat prior to cutting, comprising: 
 pre-conditioning meat prior to cutting with carbon dioxide gas at a pressure above atmospheric pressure to displace ambient atmospheric gases and substantially saturate the liquid phase of the meat with carbon dioxide; and    after cutting the pre-conditioned meat, allowing the saturated gas to be released from the meat to inhibit contact of the cut surfaces with oxygen which lasts through packaging the pre-conditioned meat in a package, wherein the meat can release carbon dioxide into the package.