Method for continuously processing meat substrates using a marinade with increased viscosity

Abstract

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.

1 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade, wherein the marinade comprises a solute and water and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the predetermined amount of the marinade to the package; and    sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
     
     
         2 . The method of  claim 1  wherein the marinade further comprises a thickening agent.  
     
     
         3 . The method of  claim 2 , wherein the thickening agent is selected from the group consisting of xanthan gum, a modified food starch and combinations thereof.  
     
     
         4 . The method of  claim 2 , wherein the marinade has a viscosity sufficient to provide substantially no leaking.  
     
     
         5 . The method according to  claim 2 , wherein the meat substrate is a bone-in meat substrate or a boneless meat substrate.  
     
     
         6 . The method according to  claim 2 , wherein the meat substrate is a portion selected from the group consisting of poultry, beef, pork, lamb, veal, and seafood.  
     
     
         7 . The method according to  claim 2 , wherein the meat substrate is a portion of poultry.  
     
     
         8 . The method according to  claim 2 , wherein the meat substrate is a portion of chicken.  
     
     
         9 . The method according to  claim 2 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume exceeds the sum of the volume of the meat and the volume of the predetermined amount of the marinade by about 0.1% to about 10%.  
     
     
         10 . The method according to  claim 2 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume is substantially equal to the sum of the volume of the meat and the volume of the predetermined amount of the marinade.  
     
     
         11 . The method according to  claim 2 , wherein the marinade further comprises a soluble seasoning.  
     
     
         12 . The method according to  claim 2 , wherein the marinade further comprises an insoluble seasoning.  
     
     
         13 . The method according to  claim 2 , wherein the predetermined amount of marinade is selected such that about 80% to about 99% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
     
     
         14 . The method according to  claim 2 , wherein the predetermined amount of marinade is selected such that about 85% to about 95% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
     
     
         15 . The method according to  claim 2 , wherein the meat substrate is a single cut of meat.  
     
     
         16 . The method according to  claim 2  further comprising cooking the meat substrate after sealing the package and while the meat substrate is still contained within the package.  
     
     
         17 . The method according to  claim 2  further comprising freezing the meat substrate after sealing the package and while the meat substrate is still contained within the package.  
     
     
         18 . The method according to  claim 2  further comprising, prior to placing the meat substrate in the package, at least one of macerating, scoring, or tenderizing the meat substrate.  
     
     
         19 . The method according to  claim 2 , wherein the steps of placing, adding, and sealing are carried out as part of a continuous process.  
     
     
         20 . The method of  claim 2 , wherein the thickening agent comprises a modified food starch and xanthan gum.  
     
     
         21 . The method of  claim 20 , wherein the marinade comprises: 
 salt present in an amount of from about 76.0 to 81.0% by weight;    modified food starch present in an amount of from about 17.0 to 22.0% by weight;    xanthan gum present in an amount of from about 0.5 to 3.5% by weight; and    a predetermined amount of water.    
     
     
         22 . The method of  claim 21 , wherein the marinade has a viscosity of about 100 cp when tested using a Brookefield viscometer operating at 50 rpm and a torque of 28% at about 36° F.  
     
     
         23 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade, wherein the marinade consists essentially of a solute, water a soluble seasoning and a thickening agent, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the predetermined amount of the marinade to the package; and    sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
     
     
         24 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a fraction of a predetermined amount of a marinade in a package sized to contain the meat substrate and the predetermined amount of the marinade, to provide a partially-filled package, wherein the marinade has an insoluble seasoning dispersed therein and comprises a solute, a thickening agent and water, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the meat substrate to the partially-filled package to provide a meat-containing package;    adding the remainder of the predetermined amount of the marinade to the meat-containing package; and    then sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
     
     
         25 . The method of  claim 24 , wherein the marinade has a viscosity sufficient to provide substantially no leaking.  
     
     
         26 . The method according to  claim 24 , wherein the meat substrate is a bone-in meat substrate or a boneless meat substrate.  
     
     
         27 . The method according to  claim 24 , wherein the meat substrate is a portion selected from the group consisting of poultry, beef, pork, lamb, veal, and seafood.  
     
     
         28 . The method according to  claim 24 , wherein the meat substrate is a portion of poultry.  
     
     
         29 . The method according to  claim 24 , wherein the meat substrate is a portion of chicken.  
     
     
         30 . The method according to  claim 24 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume exceeds the sum of the volume of the meat and the volume of the predetermined amount of the marinade by about 0.1% to about 10%.  
     
     
         31 . The method according to  claim 24 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume is substantially equal to the sum of the volume of the meat and the volume of the predetermined amount of the marinade.  
     
     
         32 . The method according to  claim 24 , wherein the marinade further comprises a soluble seasoning.  
     
     
         33 . The method according to  claim 24 , wherein the predetermined amount of marinade is selected such that about 80% to about 99% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
     
     
         34 . The method according to  claim 24 , wherein the predetermined amount of marinade is selected such that about 85% to about 95% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
     
     
         35 . The method according to  claim 24 , wherein the meat substrate is a single cut of meat.  
     
     
         36 . The method according to  claim 24  further comprising cooking the meat substrate after sealing the package and while the meat substrate is still contained within the package.  
     
     
         37 . The method according to  claim 24  further comprising, prior to placing the meat substrate in the package, at least one of macerating, scoring, or tenderizing the meat substrate.  
     
     
         38 . The method according to  claim 24 , wherein the steps of placing, adding the meat substrate, adding the remainder of the predetermined amount, and sealing are carried out as part of a continuous process.  
     
     
         39 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a fraction of a predetermined amount of a marinade in a flexible package sized to contain the meat substrate and the predetermined amount of the marinade, to provide a partially-filled package, wherein the marinade has an insoluble seasoning dispersed therein and consists essentially of a solute a thickening agent, water, and a soluble seasoning, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the meat substrate to the partially-filled package to provide a meat-containing package;    adding the remainder of the predetermined amount of the marinade to the meat-containing package; and    then sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
     
     
         40 . The method of  claim 39 , wherein the marinade has a viscosity sufficient to provide substantially no leaking.