HIGH PRESSURE PASTEURIZING OF GROUND MEATS

Abstract

A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

Claims

1. A process for preserving fresh ground meat comprising the steps of: a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F.; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the fresh ground meat from the pressurization vessel.

2. The process of claim 1, wherein the elevated pressure is from about 50,000 psi to about 130,500 psi.

3. The process of claim 1, wherein the elevated pressure is from about 60,000 psi to about 115,000 psi.

4. The process of claim 1, wherein the elevated pressure is from about 85,000 psi to about 100,000 psi.

5. The process of claim 1, wherein the packaged fresh ground meat is under elevated pressure for a time of from about 30 to about 150 seconds.

6. The process of claim 1, wherein the packaged fresh ground meat is under elevated pressure for a time of from about 45 to about 70 seconds.

7. The process of claim 1, wherein the sealed package comprises a tray and has headspace over the fresh ground meat.

8. The process of claim 1, wherein the fresh ground meat is packaged in a sealed package having an oxygen displaced gas environment.

9. The process of claim 8, wherein the gas environment comprises a gas selected from carbon dioxide, carbon monoxide, nitrogen, nitrous oxide, hydrogen, neon, argon, krypton, xenon and mixtures thereof.

10. The process of claim 1, wherein the ground meat comprises ground beef.

11. The process of claim 1, wherein the packaged fresh ground meat is in a meat portion of from about to about 25 pounds of meat.

12. The process of any of claims claim 11, wherein the packaged fresh ground meat is in a meat portion of from about to about 5 pounds of meat.

13. The process of claim 1, wherein the fresh ground meat is in the form of patties.

14. The process of claim 1, wherein the fresh ground meat contains additional food inclusions.

15. The process of claim 11, wherein the food inclusions are selected from mushrooms, onions, garlic, cheeses and combinations thereof.

16. The process of claim 1, wherein the ground meat contains seasoning inclusions.

17. The process of claim 1, wherein the fresh ground meat is free of non-endogenous antimicrobial treatment chemicals.

18. The process of claim 1, wherein the fresh ground meat is additionally frozen for storage and delivery to a customer.

Description

DETAILED DESCRIPTION OF PRESENTLY PREFERRED EMBODIMENTS

[0025] The embodiments of the present invention described below are not intended to be exhaustive or to limit the invention to the precise forms disclosed in the following detailed description. Rather a purpose of the embodiments chosen and described is so that the appreciation and understanding by others skilled in the art of the principles and practices of the present invention can be facilitated.

[0026] The meat to be treated in accordance with the present invention may be any variety of meat from any species. Suitable meats include those obtained from bovine, porcine, equine, caprine, ovine, avian animals, or any animal commonly slaughtered for food production. Bovine animals may include, but are not limited to, buffalo, and all cattle, including steers, heifers, cows, and bulls. Porcine animals may include, but are not limited to, feeder pigs and breeding pigs, including sows, gilts, barrows, and boars. Ovine animals may include, but are not limited to, sheep, including ewes, rams, wethers, and lambs. Poultry may include, but are not limited to, chicken, turkey, and ostrich. Preferably the meat is bovine meat, and most preferably beef.

[0027] The meat is ground in a conventional manner. In most large scale processing systems, the meat is first ground to inch diameter portions, and the fat content of the meat is adjusted to meet product requirements. The meat then typically is ground again to provide to 3/32 noodles.

[0028] For purposes of discussion, the following description will focus on the exemplary embodiment wherein the meat to he treated is fresh. This embodiment provides exceptional benefits due to the particular difficulty in providing a storage stable ground meat product in the fresh format.

[0029] In an embodiment of the present invention, the fresh ground meat contains additional food inclusions. For example, the food inclusions may be selected from mushrooms, onions, garlic, cheeses and combinations thereof. In another embodiment, the ground meat contains seasoning inclusions. This is particularly advantageous because such a combination product provides consumers with the convenience they demand. Further, it is exceptionally difficult to provide combination products on a large commercial scale because spoilage is accelerated when such products are stored in combination.

[0030] The meat is divided into appropriate portions and packaged in a sealed package. In an embodiment of the invention, the packaged fresh ground meat is in a meat portion (i.e. total amount of meat in the package) of from about to about 25 pounds of meat, and in another embodiment in a meat portion of from about to about 5 pounds of meat. Thus, the meat may be sized for use by institutional customers (e.g. restaurant, food service, or commercial users) or for the home consumer. The meat may be provided in any format, such as in the form of patties, pre-formed meat loaves, stuffed food products such as stuffed peppers, and the like.

[0031] The package is an air-tight package suitable for storage, transport and presentation to the consumer. The packaging may be of a bulk, shipping, or individual serving type; wherein the container is a formable pouch, injectable pouch, sealable pouch, formable tray, vacuum formable tray or pouch, heat formable tray or pouch, or film covered tray. In an embodiment, the sealed package comprises a tray and has headspace over the fresh ground meat. Preferably, the fresh ground meat is packaged in a sealed package having an oxygen displaced gas environment, meaning that the amount of oxygen is at least less than present in the common atmosphere, and preferably substantially less than is present in the common atmosphere. Reduction in the exposure of the ground meat to oxygen is advantageous, because this reduces oxidation of the meat. Preferably the gas environment within the meat packaging is purged of oxygen. In an embodiment, the gas environment comprises a gas selected from carbon dioxide, nitrogen, carbon monoxide, nitrous oxide, hydrogen, neon, argon, krypton, xenon and mixtures thereof.

[0032] Ground meat is preferably subjected to a gaseous atmosphere as discussed above by flushing, injecting, sparging, applying a vacuum and then flushing, pressurizing, or introducing said gaseous atmosphere into an impermeable or semipermeable film covering the ground meat.

[0033] The packaged fresh ground meat may then be placed in a pressurization vessel and pressure may be applied in any appropriate manner. Equipment used to treat materials using high pressure is described, for example, in U.S. Pat. Nos. 7,220,381; 5,316,745; 5,370,043; 7,310,990; and 7,096,774.

[0034] A preferred process comprises submerging the packaged fresh ground meat in a liquid (often water) within an enclosed vessel. Pressure is then generated either by pumping more liquid into the pressure vessel or by reducing the volume of the pressure chamber. This pressure is uniformly distributed over all materials in the vessel, and even packages with headspace do not ordinarily burst. The pressurization vessel containing the packaged fresh ground meat is pressurized to an elevated pressure of at least about 50,000 psi. Preferably, the elevated pressure is from about 50,000 psi to about 130,500 psi, more preferably from about 60,000 psi to about 115,000 psi, and even more preferably from about 85,000 psi to about 100,000 psi.. The packaged ground meat is treated under elevated pressure for a time of from about 1 to about 300 seconds, more preferably for a time of from about 30 to about 150 seconds, and even more preferably for a time of from about 45 to about 70 seconds.

[0035] The pressurization is carried out at a temperature of from about 30 F. to about 50 F. when the ground meat is fresh. Preferably, the temperature of the fresh ground meat is never above 45 F., and more preferably never above about 40 F. during the entire production process from the grinding step through to removal of the ground meat from the pressurization vessel. Optionally, the entire process is carried out with the ground meat at a temperature of from about 30 F. to about 45 F., and then the meat is frozen for storage and/or distribution.

[0036] Because the fresh ground meat product is already in a sealed package before treatment, the meat is not touched again or exposed to the air or any potentially unsanitary conditions until the package is opened by the consumer.

[0037] In a preferred embodiment of the present invention, the packaged fresh ground meat is submerged in water during the pressure treatment step. If the packaging is faulty, the present pressure treatment advantageously exposes any packaging defects such as pinholes, usually by permitting a detectable amount of water to enter into the package. Thus the present invention beneficially operates to reveal defective packaging that would lead to premature product spoilage if not detected.

[0038] In use, the packaged fresh ground meat is sold in distribution channels in the packages in which the meat was treated, ready for customer purchase. This provides significant advantages, in that the package remains sealed until the ultimate customer (e.g. restaurant, food service or home consumer) opens the package and uses the ground meat for the desired purpose.

[0039] All patents, patent applications (including provisional applications), and publications cited herein are fully incorporated by reference for all purposes as if individually incorporated. Unless otherwise indicated, all parts and percentages are by weight and all molecular weights are weight average molecular weights. The foregoing detailed description has been given for clarity of understanding only. No unnecessary limitations are to be understood therefrom. The invention is not limited to the exact details shown and described, for variations obvious to one skilled in the art will be included within the invention defined by the claims.