Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Reexamination Certificate
1998-10-30
2001-09-18
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
C426S521000, C426S644000, C422S026000, C099S470000, C099S471000
Reexamination Certificate
active
06291003
ABSTRACT:
FIELD OF THE INVENTION
This invention relates generally to apparatuses and processes for cleaning meat, and more particularly, to a processor and method for destroying coliform bacteria and other surface pathogens on meat.
BACKGROUND OF THE INVENTION
Concerns over pathogens on meat have been elevated in recent years due to
E
-
coli
related illnesses and deaths. In response, certain regulations have been imposed on food preparers and recommendations have been made to increase the likelihood that pathogens are killed. For example, restaurants must cook hamburger at 160° F. throughout for at least five seconds.
Such end user regulations have been made in an attempt to correct a problem that begins during meat processing.
E
-
coli
, other coliform bacteria, and many other pathogens reside on the surface of meat beginning with the meat carcass processing. The pathogens originate from fecal matter and other contaminants on the surface of the meat. Without adequately destroying these pathogens, the meat is processed, packed, and shipped to the distributor, retailer, or consumer. It is then left to the consumer or preparer of the meat to address a problem that by then can be even worse. The bacteria may have further grown or may reside throughout the meat. This is the case, for example, with ground meat since during meat processing the surface pathogens are distributed throughout the meat.
The only precaution currently taken by the meat processors is to spray the carcasses with water at 120-140° F. This measure is not necessarily effective or efficient at destroying the surface pathogens. Not all pathogens are killed at these temperatures and large volumes of water are required, along with a large amount of energy to heat the water, since the water cannot easily be recirculated if contaminants are to be avoided.
An apparatus has been developed to steam pasteurize meat. This apparatus includes a steam pasteurization chamber that moves in synchronization with a conveyor containing the meat. It has been found that operation of this device may result in breakdowns and does not ensure that the meat has been heated to a sufficient temperature. There is a need for methods and apparatuses that operate more reliably and with controls to heat the meat to sufficient temperature to reduce surface contamination.
SUMMARY OF THE INVENTION
The difficulties and drawbacks of the prior art methods and apparatuses for destroying coliform and other pathogenic bacteria on the surface of meat such as beef, poultry, pork and other meat products may be overcome by the apparatuses and methods of the present invention. The apparatuses and methods of the present invention destroy pathogenic bacteria and other harmful contaminants on all the surface areas of the meat without introducing chemicals or other harmful and expensive products into the process. The methods and apparatuses are also carried out effectively and inexpensively.
One embodiment of the invention includes a method of reducing surface contamination of meat. A surface of a piece of meat is dewatered using a dewatering fluid. The piece of meat is moved into a stationary steam region of a contamination-reducing apparatus. The piece of meat is then stopped within the steam region. Steam is directed toward the piece of meat to heat the surface of the piece of meat. The piece of meat is then moved out of the steam region and a coolant fluid is directed toward the piece of meat to cool the surface of the piece of meat. In some instances, the steam is discontinued after the steam region has achieved a threshold pasteurization temperature and the steam has been directed at the meat for at least a minimum pasteurization time.
Another method of reducing surface contamination of meat includes dewatering a surface of a piece of meat using a dewatering fluid. The piece of meat is moved into a stationary steam region of a contamination-reducing apparatus. The piece of meat is then stopped within the steam region. First and second steam valves are opened to direct steam toward the piece of meat to heat the surface of the piece of meat. The piece of meat is then moved out of the steam region and a coolant fluid is directed toward the piece of meat to cool the surface of the piece of meat. In some instances, the second steam valve is closed after a valve let down time and the steam from the first steam valve is discontinued after the steam region has achieved a threshold pasteurization temperature and the steam has been directed at the meat for at least a minimum pasteurization time. If the steam region does not achieve a threshold pasteurization temperature, the second steam valve is reopened. In some cases, if the steam region does not achieve the threshold pasteurization temperature by a maximum pasteurization time after the second steam valve is opened, an alarm is activated.
An apparatus for reducing surface contamination of meat includes a dewatering region, a steam region, a coolant region, and a controller. The dewatering region includes at least one dewatering element for directing a dewatering fluid at a piece of meat to remove surface water from the meat. The steam region includes at least one steam valve for directing steam at the piece of meat to heat the surface of the meat. The coolant region has at least one coolant element for directing a coolant fluid at the piece of meat to cool the meat. The controller is configured and arranged to control a conveyor to move the piece of meat from the dewatering region to the steam region, to stop the piece of meat in the steam region while steam is directed at the piece of meat, and to move the meat from the steam region to the coolant region.
Another method of reducing surface contamination of meat includes opening an entrance door to a stationary steam region of a contamination-reducing apparatus and moving the meat into the stationary steam region. The entrance door is closed and steam is directed toward the meat to increase a surface temperature of the meat to destroy, for example, coliform and other pathogenic bacteria. The temperature in the steam region achieves at least a threshold pasteurization temperature. An exit door is then opened and the meat is moved out of the steam region. The meat is then typically cooled using a coolant fluid to prevent substantial cooking at the surface of the meat.
The above summary of the present invention is not intended to describe each illustrated embodiment or every implementation of the present invention. The Figures and the detailed description which follow more particularly exemplify these embodiments.
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Farmer Dick R.
Lacy Kelly E.
Mitchell James
Riemann M. James
Bhat Nina
Excel Corporation
Merchant & Gould P.C.
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