Processing and packaging meat without using highly absorbent material

Abstract

The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.

1 . A packaged uncooked treated meat product comprising:
 a) a portion of uncooked meat selected from the group consisting of: poultry, pork, lamb and beef;   b) 5 lbs to 25 lbs of a brine solution per 100 lbs of the uncooked meat, wherein the brine solution comprises sodium chloride and sodium carbonate in an amount sufficient to achieve a range of from 0.05 to 1.50 pounds of sodium chloride and from 0.075 to 0.285 pounds of sodium carbonate per 100 pounds of the uncooked meat; and   c) a substantially water impermeable meat package surrounding the uncooked meat, wherein the meat package does not contain a highly absorbent soaker pad;   wherein the uncooked meat is impregnated with the brine solution to form an uncooked treated meat product; and   wherein the packaged uncooked treated meat product exhibits at least 8% greater moisture retention than an equivalent portion of untreated meat packaged under the same conditions.   
     
     
         2 . The packaged uncooked treated meat product of  claim 1 , wherein the meat is poultry. 
     
     
         3 . The packaged uncooked treated meat product of  claim 1 , wherein the meat is pork. 
     
     
         4 . The packaged uncooked treated meat product of  claim 1 , wherein the meat is lamb. 
     
     
         5 . The packaged uncooked treated meat product of  claim 1 , wherein the meat is beef. 
     
     
         6 . The packaged uncooked treated meat product of  claim 1 , wherein the 5 to 25 lbs of brine solution further comprises 0.2 to 30% of sodium chloride and 0.3 to 5.7% of sodium carbonate. 
     
     
         7 . The packaged uncooked treated meat product of  claim 1 , wherein the substantially water impermeable meat package further comprises a tray upon which the meat product is situated and an overwrap surrounding the meat and the tray. 
     
     
         8 . The packaged uncooked treated meat product of  claim 1 , wherein the tray further comprises molded paper pulp or styrofoam. 
     
     
         9 . The packaged uncooked treated meat product of  claim 1 , wherein the overwrap further comprises cellophane or plastic. 
     
     
         10 . The packaged uncooked treated meat product of  claim 1 , wherein the wherein the packaged uncooked treated meat product is packaged with a less absorbent soaker pad. 
     
     
         11 . A method of processing and packaging meat without a highly absorbent soaker pad, said method comprising the steps of:
 a) providing a portion of uncooked meat, wherein the uncooked meat is selected from the group consisting of: poultry, pork, lamb and beef;   b) preparing a dry composition comprising:
 from 0.05 to 1.50 pounds of sodium chloride per 100 pounds of the uncooked meat; and 
 from 0.075 to 0.285 pounds of sodium carbonate per 100 pounds of the uncooked meat; 
   c) dissolving the dry composition in an aqueous liquid to form a liquid brine composition; and   d) treating the portion of uncooked meat with from 5% to 25% by meat weight of the liquid brine composition from step c); and   e) packaging the meat from step d) without a highly absorbent soaker pad;   wherein the packaged uncooked treated meat product exhibits at least 8% greater moisture retention than an equivalent portion of untreated meat packaged under the same conditions.   
     
     
         12 . The method of  claim 11 , wherein the liquid brine in step c) further comprises 0.2 to 30% of sodium chloride and 0.3 to 5.7% of sodium carbonate. 
     
     
         13 . The method of  claim 11 , wherein the liquid brine composition further comprises saccharides or natural flavorings. 
     
     
         14 . The method of  claim 11 , wherein the liquid brine composition further comprises optional ingredients selected from the group consisting of: phosphates, nitrates, lactates, acetates, starches, diacetates, spices, carageenans, sodium bicarbonate, sugars, dextrins, sea salt, maltodextrin, ammonium hydroxide, erythorbate, ascorbic acid salts, antioxidants, vinegars, gums, broths, alginates, oil extracts, coloring agents and proteins. 
     
     
         15 . The method of  claim 11 , wherein step d) further comprises marinating, injecting or tumbling the meat with the liquid brine composition. 
     
     
         16 . The method of  claim 11 , wherein step e) further comprises packaging the meat from step d) with a less absorbent soaker pad.