Milk mineral compositions for use with raw meat products

Abstract

The invention relates to the use of milk mineral and/or phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. In one aspect of the present invention, compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, and/or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit oxidation which may result in oxidation and discoloration of the raw meats. In one embodiment of the invention, compositions and methods are provided to enhance color characteristics of fleshy meat products to produce aesthetically pleasing products to the consumer.

1 . A method of inhibiting oxidation in a raw flesh product, comprising the steps of: 
 applying a milk mineral composition to the flesh product in an amount effective for inhibiting oxidation of the flesh product;    enclosing the flesh product in a package; and    subjecting the package to a modified atmosphere.    
   
   
       2 . The method of  claim 1 , wherein the modified atmosphere comprises at least about 70% oxygen or less than 0.1% oxygen.  
   
   
       3 . The method of  claim 1 , wherein the milk mineral composition is mixed with the flesh product.  
   
   
       4 . The method of  claim 1 , wherein the milk mineral composition is sprayed onto a surface of the flesh product.  
   
   
       5 . The method of  claim 1 , wherein the milk mineral composition is injected into the flesh product.  
   
   
       6 . The method of  claim 1 , wherein the amount of milk mineral composition is effective for inhibiting oxidation of the flesh product for at least about 14 days.  
   
   
       7 . The method of  claim 1 , wherein the flesh product is selected from the group consisting of uncooked beef, pork, lamb, veal, chicken, turkey, duck, goose, game hens, fish, and combinations thereof.  
   
   
       8 . The method of  claim 1 , wherein the milk mineral composition is applied in an amount between about 0.75% to about 1.5% by the weight of the flesh product.  
   
   
       9 . The method of  claim 1 , wherein the milk mineral composition includes a phosphate compound selected from the group consisting of calcium phosphate, sodium tripolyposphate, derivatives of calcium phosphate, derivatives of sodium tripolyposphate, and combinations thereof.  
   
   
       10 . A raw fleshy meat product in a modified atmosphere packaging, the fleshy meat product comprising a stabilizing composition in an effective amount for enhancing the shelf life of the product by limiting oxidation of the product as compared to a fleshy meat product without the stabilizing composition, the composition including milk mineral.  
   
   
       11 . The product of  claim 10 , wherein the stabilizing composition is effective for maintaining a desired coloration of the fleshy meat product as compared to a fleshy meat product without the stabilizing composition.  
   
   
       12 . The product of  claim 10 , wherein the stabilizing composition is effective for limiting rancidity of the fleshy meat product as compared to a fleshy meat product without the stabilizing composition.  
   
   
       13 . The product of  claim 10 , wherein the modified atmosphere packaging comprises at least about 70% oxygen or less than about 0.1% oxygen.  
   
   
       14 . The product of  claim 10 , wherein the modified atmosphere packaging comprises at least about 80% oxygen.  
   
   
       15 . The product of  claim 10 , wherein the fleshy meat product is selected from the group consisting of uncooked beef, pork, lamb, veal, chicken, turkey, duck, goose, game hens, fish, and combinations thereof.  
   
   
       16 . The product of  claim 10 , wherein the stabilizing composition is in an amount of about 1.5% based on the weight of the fleshy meat product.  
   
   
       17 . The product of  claim 10 , wherein the stabilizing composition includes a flavoring.  
   
   
       18 . A food product comprising: 
 an uncooked fleshy meat selected from the group consisting of beef, pork, lamb, veal, chicken, turkey, duck, goose, game hens, fish, and combinations thereof, and    a mineral composition comprising between about 15% to about 35% calcium,    the fleshy meat maintaining a commercially-desired color for at least about 14 days.    
   
   
       19 . The product of  claim 18 , wherein the mineral composition comprises calcium derived from a dairy source.  
   
   
       20 . The product of  claim 18 , wherein the food product includes a phosphate compound selected from the group consisting of calcium phosphate, sodium tripolyposphate, derivatives of calcium phosphate, derivatives of sodium tripolyposphate, and combinations thereof.