Abstract
The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.
Claims
1: A modified atmosphere meat packaging system, comprising: a lid-stock container; a sealing film bonded to the lid-stock container; a meat product; a modified atmosphere; and the modified atmosphere consisting of carbon dioxide and nitrogen; wherein the meat product and modified atmosphere are sealed inside the lid-stock container; wherein the modified atmosphere is configured to keep the meat product fresh during periods of shipping, storage and retail display.
2: The modified atmosphere meat packaging system of claim 1, wherein the lid-stock container comprises: a) an opening; b) a peripheral edge surrounding the opening; c) a depression therein for the placement of the meat product inside the lid-stock container; and d) the sealing film bonded to the peripheral edge of the lid-stock container.
3: The modified atmosphere meat packaging system of claim 1, wherein the modified atmosphere consists of approximately 50-70% carbon dioxide and 30-50% nitrogen.
4: The modified atmosphere meat packaging system of claim 1, further comprising: the lid-stock container and sealing film formed of materials having low gas permeability; wherein the lid-stock container and sealing film limit gases from transferring into and/or out of the meat packaging system.
5: The modified atmosphere meat packaging system of claim 4, wherein the gas permeability of the lid-stock container and the sealing film is less than about 100 cc/m.sup.2/24 hr−atm.
6: The modified atmosphere meat packaging system of claim 2, further comprising a reduced-volume headspace.
7: The modified atmosphere meat packaging system of claim 6, wherein the reduced-volume headspace lowers costs for producers and retailers and permits a greater utilization of shipping, storage and retail display space.
8: The modified atmosphere meat packaging system of claim 6, wherein the meat product extends above the peripheral edge of the lid-stock container.
9: The modified atmosphere meat packaging system of claim 8, further comprising: a) the sealing film “gently touching” the meat product; b) the “gentle touch” feature prevents movement of the meat product inside the lid-stock container during shipping, storage, and retail display; and c) the “gentle touch” feature maintains an attractive appearance of the meat packaging system for consumers.
10: The modified atmosphere meat packaging system of claim 9, wherein the reduced-volume headspace and “gentle touch” feature are configured to resemble meat packaging used by in-house butchers at local meat markets.
11: The modified atmosphere meat packaging system of claim 1, further comprising: spices, salts, rubs and/or seasonings placed on an entire surface of the meat product or portions thereof; wherein the spices, salts, rubs and seasonings prevent the meat product from turning a purplish color during periods of shipping, storage and retail display.
12: A modified atmosphere meat packaging system, comprising: a meat product; a lid-stock container, comprising: a) an opening; b) a peripheral edge surrounding the opening; c) a depression therein for the placement of the meat product inside the lid-stock container; d) a sealing film; and e) a reduced-volume headspace; f) wherein the meat product extends above the peripheral edge of the lid-stock container; g) wherein the sealing film is bonded to the peripheral edge of the lid-stock container; the sealing film “gently touching” the meat product, wherein the “gentle touch” feature: a) prevents movement of the meat product inside the lid-stock container during shipping, storage, and retail display; and b) maintains an attractive appearance of the meat packaging system for consumers; spices, salts, rubs and/or seasonings placed on an entire surface of the meat product or portions thereof; a modified atmosphere consisting of approximately 55-65% carbon dioxide and 35-45% nitrogen; wherein the meat product and modified atmosphere are sealed inside the lid-stock container; wherein the modified atmosphere is configured to keep the meat product fresh during periods of shipping, storage and retail display; wherein the spices, salts, rubs and seasonings prevent the meat product from turning a purplish color during periods of shipping, storage and retail display.
13: The modified atmosphere meat packaging system of claim 12, further comprising: the lid-stock container and sealing film formed of materials having low gas permeability; wherein the lid-stock container and sealing film limit gases from transferring into and/or out of the meat packaging system.
14: The modified atmosphere meat packaging system of claim 13, wherein the modified atmosphere does not contain oxygen and/or carbon monoxide.
15: The modified atmosphere meat packaging system of claim 12, wherein the reduced-volume headspace and “gentle touch” feature are configured to resemble meat packaging used by in-house butchers at local meat markets.
16: The modified atmosphere meat packaging system of claim 12, further comprising an absorbent pad configured to absorb liquids exuded from the meat product during shipping, storage and retail display.
17: A method of packaging meat product, comprising: providing a modified atmosphere meat packaging system, comprising: a) a lid-stock container, the lid stock container including an opening, a peripheral edge surrounding the opening, and a depression therein for the placement of meat product inside the lid-stock container; b) a sealing film; c) a reduced-volume headspace; and d) a modified atmosphere consisting of carbon dioxide and nitrogen; providing a meat product; placing spices, salts, rubs and seasonings on an entire surface of the meat product or portions thereof: placing the meat product inside the depression of the lid-stock container via the opening: evacuating air from the meat packaging system: back-flushing the evacuated meat packaging system with the modified atmosphere; bonding the sealing film to the peripheral edge and over the opening to seal the meat product and modified atmosphere inside the lid-stock container; and “gently touching” the sealing film with the meat product to provide a reduced-volume headspace; wherein the modified atmosphere is configured to keep the meat product fresh during periods of shipping, storage and retail display: wherein the spices, salts, rubs and seasonings prevent the meat product from turning a purplish color during periods of shipping, storage and retail display; and wherein the “gentle touch” feature prevents movement of the meat product inside the lid-stock container during shipping, storage, and retail display to maintain an attractive appearance.
18: The method of packaging meat product of claim 17, wherein the modified atmosphere consists of approximately 50-70% carbon dioxide and 30-50% nitrogen.
19: The method of packaging meat product of claim 18, wherein the lid-stock container and sealing film are formed of materials having low gas permeability: wherein the lid-stock container and sealing film limit gases from transferring into and/or out of the meat packaging system.
20: The method of packaging meat product of claim 19, wherein the reduced-volume headspace and “gentle touch” feature are configured to resemble meat packaging used by in-house butchers at local meat markets.
Description
DESCRIPTION OF FIGURES
[0022] FIGS. 1-4 represent examples of a modified atmosphere meat packaging system of the present invention, and a method of packaging meat product using the modified atmosphere meat packaging system of the present invention.
[0023] FIG. 1 is a cross-sectional view of a traditional packaged meat product with a high-volume headspace.
[0024] FIG. 2 is a cross-sectional view of a modified atmosphere meat packaging system of the present invention with a reduced-volume headspace.
[0025] FIG. 3 is a top-plan view of the modified atmosphere meat packaging system of the present invention of FIG. 2.
[0026] FIG. 4 is flow-chart of a method of packaging meat using the modified atmosphere meat packaging system of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0027] FIG. 1 illustrates a cross-sectional view of a traditional packaged meat product (10) currently used in the centralized packaging industry. The traditional packaged meat product (10) typically comprises a lid-stock container (12). The lid-stock container (12) may include an opening (14), a peripheral edge (16) surrounding the opening (14), and a deep cavity (18) for the placement of meat product (20) inside the container (12). As used herein, the terms “meat(s)” or “meat product(s)” refer to the flesh of an animal used as food including pork, beef, poultry, mutton, lamb, veal and other types of meats. The lid-stock container (12) may further comprise a transparent barrier such as a sealing film (22). The lid-stock container (12) and the sealing film (22) may be formed of materials having low gas permeability that inhibit or prevent gases from transferring into and/or out of the packaged meat product (10). Alternatively, the sealing film (22) may be permeable to gasses, particularly oxygen, to allow the meat product (20) to bloom an attractive bright-red color. Once the meat product (20) is placed inside the deep cavity (18), the sealing film (22) may be bonded directly to the peripheral edge (16) of the lid-stock container (12) via heat-sealing or other means standard in the industry.
[0028] As shown in FIG. 1, the traditional packaged meat product (10) comprises a high-volume headspace (24) configured to contain high-oxygen or low-oxygen modified atmospheres. Notably, the high-volume headspace (24) prevents the sealing film (22) from contacting the meat product (20) inside the deep cavity (18) of the lid-stock container (12). Conventional packaging techniques dictate that the high-volume headspace (24) should be greater in volume than that of the meat product (20) packaged inside the lid-stock container (12). It is commercially understood that a high-volume headspace (24) is necessary to contain a sufficient amount of modified atmosphere to prevent spoilage and maintain an attractive coloration in the meat product (20) during periods of shipping, storage and retail display.
[0029] Illustrated in FIG. 2 is cross-sectional view of a modified atmosphere meat packaging system of the present invention (26). The meat packaging system (26) comprises a lid-stock container (28). The lid-stock container (28) may be formed of conventional food grade plastics and/or foams (e.g., molded polyester, polystyrene, polypropylene, or combinations thereof). The lid-stock container (28) may include an opening (30), a peripheral edge (32) surrounding the opening (30), and a depression (34) for the placement of meat product (20) inside the container (28). The lid-stock container (28) may be rigid or semi-rigid in order to support meat product (20) therein, the container (28) having a thickness of approximately 10-50 mils. The lid-stock container (28) may optionally comprise an absorbent pad (36) standardly used in the industry. The absorbent pad (36) may rest inside the depression (34) and the meat product (20) placed thereon, wherein the absorbent pad (36) is configured to absorb liquids (e.g., juices, blood, water, etc.) exuded from the meat product (20) during shipping, storage and retail display. The lid-stock container (28) may further comprise a barrier over the opening (14) such as a sealing film (38). The sealing film (38) may have a thickness of approximately 3 mils or less and be comprised of flexible, food-grade plastic film(s) (e.g., CVP, polypropylene, vinylidene chloride copolymers (saran), nylon, polyethylene terephthalate, ethylene/vinyl alcohol copolymer, silicon oxides, or combinations thereof). Once the meat product (20) is placed inside the depression (34), the sealing film (38) may be conformably bonded to at least the peripheral edge (32) of the lid-stock container (28). Bond-strength ranges may be approximately 0.001 to 2.5 pounds per inch. In particular, the sealing film (38) may be placed over the opening (14) and bonded via heat-sealing or other means standard in the industry. The sealing film (38) may be translucent or semi-translucent to allow consumers to view meat product (20) packaged inside the sealed, lid-stock container (28). The lid-stock container (28) and the sealing film (38) may be formed of materials having low gas permeability that inhibit or prevent gases from transferring into and/or out of the meat packaging system (26). In particular, the gas permeability of the lid-stock container (28) and the sealing film (38) may be less than about 100 cc/m.sup.2/24 hr.
[0030] As shown in FIG. 2, the modified atmosphere meat packaging system (26) of the present invention comprises a reduced-volume headspace (40). The reduced-volume headspace (40) is commercially advantageous to both producers and retailers in that it lowers costs and permits a greater utilization of shipping, storage and retail display space. Furthermore, the reduced-volume headspace (40) in combination with the depression (34) of the lid-stock container (28) allows the meat product (20) to extend above the peripheral edge (32). Thus, the sealing film (38) “gently touches” (42) or contacts the meat product (20) to prevent movement of the meat product (20) inside the lid-stock container (28). The “gentle touch” feature (42) is defined as the sealing film (38) stretching tightly over and contacting the meat product (20) and further compressing the meat product (20) against the lid-stock container (28) to prevent the meat product (20) from slipping inside the depression (34) during shipping, storage, and retail display to maintain an attractive appearance for consumers. In particular, the reduced-volume headspace (40) and “gentle touch” feature (42) of the present invention are configured to resemble meat packaging used by in-house butchers at local meat markets. Thus, the modified atmosphere meat packaging system (26) is designed to appeal to consumers who desire freshly cut meat(s) as compared to centralized packaging facilities.
[0031] Illustrated in FIG. 3, the reduced-volume headspace (38) of the modified atmosphere meat packaging system (26) is configured to contain a modified atmosphere (44). In particular, the modified atmosphere (44) consists of approximately 50-70% carbon dioxide and 30-50% nitrogen. The modified atmosphere (44) consisting of carbon dioxide and nitrogen is configured to keep meat product (20) fresh during periods of shipping, storage and retail display. The modified atmosphere (44) does not contain oxygen or carbon monoxide, as the presence of oxygen increases the growth of aerobic spoilage microorganisms and the use of carbon monoxide may mask visual evidence of spoilage. The modified atmosphere meat packaging system (26) may further comprise spices, salts, rubs and seasonings (46) placed on an entire surface of the meat product (20) or portions thereof. In particular, the spices, salts, rubs and seasonings (46) may be placed in between the sealing film (38) and the meat product (20). The spices, salts, rubs and seasonings (46) provide a great eating experience for the consumer and further provide an appealing seasoned appearance for the meat product (20). The spices, salts, rubs and seasonings (46) prevent the meat product (20) from turning a purplish color during long periods of shipping, storage and retail display to mask the myoglobin state (non-oxygenated) of the cut meat inside the modified atmosphere (44). Thus, the reduced-volume headspace (40) of the present invention—in combination with the modified atmosphere (44) and spices, salts, rubs and seasonings (46)—provide a compact meat packaging system (26) that delivers a fresh meat product (20) with an attractive coloration for up to thirty days after packaging.
[0032] FIG. 4 illustrates another aspect of the present invention comprising a method (48) of packaging meat product (20). The method (48) of packaging meat product (20) comprises providing (50) a modified atmosphere meat packaging system (26). See FIGS. 2-3. The modified atmosphere meat packaging system (26) comprises a lid-stock container (28). The lid-stock container (28) may be formed of conventional food grade plastics and/or foams (e.g., molded polyester, polystyrene, polypropylene, or combinations thereof). The lid-stock container (28) may include an opening (30), a peripheral edge (32) surrounding the opening (30), and a depression (34) for the placement of meat product (20) inside the container (28). The lid-stock container (28) may be rigid or semi-rigid in order to support meat product (20) therein, the container (28) having a thickness of approximately 10-50 mils. The lid-stock container (28) may optionally comprise an absorbent pad (36) standardly used in the industry. The absorbent pad (36) may rest inside the depression (34) and is configured to have meat product (20) placed thereon, wherein the absorbent pad (36) absorbs liquids (e.g., juices, blood, water, etc.) exuded from the meat product (20) during shipping, storage and retail display. The lid-stock container (28) may further comprise a barrier such as a sealing film (38). The sealing film (38) may have a thickness of approximately 3 mils or less and be comprised of flexible, food-grade plastic film(s) (e.g., CVP, polypropylene, vinylidene chloride copolymers (saran), nylon, polyethylene terephthalate, ethylene/vinyl alcohol copolymer, silicon oxides, or combinations thereof).
[0033] As shown in FIG. 4, the method of packaging meat (48) comprises providing (52) meat product (20) such as pork, beef, poultry, mutton, lamb, veal and other types of meats. Spices, salts, rubs and seasonings (46) may be placed (54) on an entire surface of the meat product (20) or portions thereof. In particular, the spices, salts, rubs and seasonings (46) may be placed in between the sealing film (38) and the meat product (20). The spices, salts, rubs and seasonings (46) provide a great eating experience for the consumer and further provide an appealing seasoned appearance for the meat product (20). The spices, salts, rubs and seasonings (46) prevent the meat product (20) from turning a purplish color during long periods of shipping, storage and retail display to mask the myoglobin state (non-oxygenated) of the cut meat inside a modified atmosphere (44). The method (48) further comprises placing (56) the meat product (20) inside the depression (34) of the lid-stock container (28) via the opening (14), wherein the meat product (20) may be also placed on top of the absorbent pad (36) if utilized. In particular, the meat product (20) may extend above the peripheral edge (32) of the lid-stock container (28) when placed inside the depression (34). See FIGS. 2-3. The method (48) further comprises evacuating air (58) from the meat packaging system (26) using means standard in the industry (e.g., vacuum). The evacuated meat packaging system (26) may then be back-flushed (60) with the modified atmosphere (44). In particular, the modified atmosphere (44) consists of approximately 50-70% carbon dioxide and 30-50% nitrogen. The modified atmosphere (44) consisting of carbon dioxide and nitrogen is configured to keep meat product (20) fresh during periods of shipping, storage and retail display. The modified atmosphere (44) does not contain oxygen or carbon monoxide, as the presence of oxygen increases the growth of aerobic spoilage microorganisms and the use of carbon monoxide may mask visual evidence of spoilage.
[0034] As further shown in FIG. 4, the sealing film (38) may be conformably bonded (62) to at least the peripheral edge (32) of the lid-stock container (28) after the meat packaging system (26) has been back-flushed (60) with the modified atmosphere (44). In particular, the sealing film (38) may be placed over the opening (14) and bonded via heat-sealing or other means standard in the industry. Bond-strength ranges may be approximately 0.001 to 2.5 pounds per inch. The sealing film (38) may be translucent or semi-translucent to allow consumers to view meat product (20) packaged inside the sealed, lid-stock container (28). The lid-stock container (28) and the sealing film (38) may be formed of materials having low gas permeability that inhibit or prevent gases from transferring into and/or out of the meat packaging system (26). In particular, the gas permeability of the lid-stock container (28) and the sealing film (38) may be less than about 100 cc/m.sup.2/24 hr. Thus, the modified atmosphere (44) and meat product (20) are effectively sealed inside the lid-stock container (28).
[0035] As further shown in FIG. 4, the method of packaging meat (48) comprises “gently touching” or contacting (64) the sealing film (38) with the meat product (20) to provide a reduced-volume headspace (40). See FIGS. 2-3. The “gentle touch” feature (42) prevents movement of the meat product (20) inside the lid-stock container (28). In particular, the “gentle touch” feature (42) prevents the meat product (20) from slipping inside the depression (34) during shipping, storage, and retail display to maintain an attractive appearance for consumers. The reduced-volume headspace (40) is commercially advantageous to both producers and retailers in that it lowers costs and permits a greater utilization of shipping, storage and retail display space. Moreover, the reduced-volume headspace (40) and “gentle touch” feature (42) of the present invention are configured to resemble meat packaging used by in-house butchers at local meat markets to appeal to consumers who desire freshly cut meat(s) as compared to centralized packaging facilities. Thus, the method of packaging meat of the present invention (48) keeps the meat product (20) fresh with an attractive coloration for up to thirty days after packaging.
[0036] The modified atmosphere meat packaging system (26) of the present invention and method of packaging meat (48) is universally applicable to all meat manufacturers, producers and retailers, including centralized packaging and in-house butchers for local grocery stores or supermarkets. Furthermore, the meat packaging system (26) of the present invention and method of packaging meat (48) may be compatible with pork, beef, poultry, mutton, lamb, veal and all other types of meats. Although the invention has been described and illustrated with respect to preferred aspects thereof, it is not to be so limited since changes and modifications may be made therein which are within the full intended scope of the invention.
