Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Patent
1988-04-28
1989-03-14
Weinstein, Steven
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
426129, 426396, 426414, 426518, B65D 8118, B65D 8120
Patent
active
048123200
ABSTRACT:
The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26.degree.-28.degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.
REFERENCES:
patent: 2136041 (1938-11-01), Conn
patent: 2140162 (1938-12-01), McKee
patent: 2255796 (1941-09-01), Linane et al.
patent: 2776215 (1957-01-01), Thomas
patent: 2776216 (1957-01-01), Thomas
patent: 2812260 (1957-11-01), Keane et al.
patent: 2917388 (1959-12-01), Sullivan et al.
patent: 3060036 (1962-10-01), Balbach
patent: 3108883 (1963-10-01), Goeser
patent: 3193392 (1965-07-01), Lundquist et al.
patent: 3397068 (1968-08-01), Schaefer et al.
patent: 3491504 (1970-01-01), Young et al.
patent: 3507383 (1970-04-01), Rorer
patent: 3625713 (1971-12-01), Mixon
patent: 3728136 (1973-04-01), Langlands
patent: 3852507 (1974-12-01), Toby
patent: 4036997 (1977-07-01), Verburg
patent: 4072763 (1978-02-01), Mart
patent: 4210677 (1980-07-01), Huffman
patent: 4574087 (1986-03-01), Sheehy et al.
patent: 4606922 (1986-08-01), Schirmer
patent: 4683139 (1987-07-01), Cheng
"Effect of Carbon Dioxide and Oxygen Enriched Atmospheres on the Shelf-Life of Refrigerated Pork Packed in Plastic Bags" by Miguel A. Asensio, Juan A. Ordonez and Bernabe Sanz.
"Wilson's TenderCuts" by Mark Lefens, Meat Processing, Jun. 1987, pp. 58-87.
"Retail Display Lighting Type and Fresh Pork Color", by C. R. Calkins, S. J. Goll and R. W. Mandigo, Journal of Food Science, vol. 51, No. 5, 1986, pp. 1141-1143.
"Meat Merchandising", Meat Processing, May 1987, pp. 58-62.
"The Use of Filter Paper to Stimate Drip Loss of Porcine Musculature", by R. G. Kauffman, G. Eikelenboom, P. G. van der Wal, G. Merkus and M. Zaar, Meat Science, 18 (1986), 191-200.
"Branded Beef-Product of Tomorrow-Today" by H. W. Meischen, Leader, D. L. Huffman, Cooperator, and G. W. David, Recorder, American Meat Association, pp. 37-46.
"Vacuum-Skin Packaging Beefs up Meat Shelf Life" by Barbara J. Knill, Food & Drug Packaging, vol. 52, No. 6, Jun. 1988 and pp. 4 and 34.
"Setting the Pace in Packaging Innovation", by Lawrence Watson, Meat Processing, Mar. 1988, pp. 24-26.
"Comparison of Vacuum and Modified Atmosphere Packaging" by Dr. J. M. Goepfert, Canada Packers Inc., The National Provisioner, Mar. 12, 1988, pp. 13-15.
"Effect of Loin Quality on Discoloration of Pork Chops During Retail Display", by G. C. Smith and Z. L. Carpenter, J. Milk Food Technol, vol. 39, No. 12, pp. 841-844.
"The Editor's Opinion: Challenging Retail Assumptions", Meat and Poultry, Mar. 1988, p. 6.
"VSP Ensures Quality of Portion-Control Meats", by Seymour Salett and Fran Labell, Food Processing, Feb. 1988, pp. 136-137.
"Case-Ready Port Nips" by Steve Marbery, Editor, Hog Farm Management, Dec. 1987, pp. 18-28.
"Debate Continues of Vacuum Packaging vs. CAP Approach" by James H. Bruce, Americal Lamb Council, The National Porvisioner, Nov. 7, 1976, pp. 18-20.
"New Approaches to Central Prepackaging Make It Workable" by George J. Cocoma, Wilson Foods Corporation, The National Provisioner, Nov. 2, 1987, pp. 58-63.
"Meat Industry Tackles Sagging Sales with New Products in Plastic Packaging" DuPont Packaging Worldwide Trends in Product Packaging and Marketing, vol. 8, 1987, i.e., DuPont de Nemours & Co. Inc.
"Excell Puts its Brand on Beef Line", Advertising Age, Oct. 5, 1987.
"Brand Loyalty Key to Successful Marketing of Fresh Meats" by Cal Andres, Food Processing, Oct. 1987, pp. 60-64.
"Retailers on Pork: Boneless and Vacuumed, Please", by Steve Bjerklie, Retail Connection, Meat & Poultry, Sep. 1987, p. 16.
"Vacuum Skin Packaging for Fresh or Frozen Foods", Food Processing, Jul. 1987, p. 107.
"Porkpacked with Shelf-Life", Packaging Digest, pp. 32-34.
"Plant Operations/Packaging", Prepared Foods, May 1987, p. 98.
"Controlled Atmosphere Keeps Food Fresh in Europe", Packaging, Feb. 1987, pp. 74-75.
"Our Industry Must make it `In` to Eat Red Meat Again", by Dr. Patrick J. Luby, The National Provisioner, Nov. 23, 1985, pp. 62-76.
"Packaging has Rising Role in Red Meat's Turnaround" by John W. Allen and Thomas R. Pierson, The National Provisioner, Dec. 13, 1986, pp. 6-25.
"Panelists Report Success in Marketing Branded Red Meats", The National Provisioner, Oct. 25, 1986, pp. 100 and 102.
"Packaging Systems for Extending the Storage Life of Pork Cuts" Journal of Food Science, vol. 39 (1974), pp. 1140-1144.
"Systems for Centralized Prepackaging of Pork Loin Chops", Journal of Food Science, vol. 42, No. 6 (1977), pp. 1513-1521.
"Microbiology of Pork Packaged in Various Gas Atmospheres", by F. M. Christopher, C. Vanderzant, Z. L. Carpenter and G. C. Smith, Journal of Food Protection, vol. 42, No. 4, Apr. 1979, pp. 323-327.
"Meat Color of Pork Chops in Relation to pH and Adductor Capacitance of Intact Carcasses", by H. J. Swatland, University of Guelph, Journal of Animal Science, vol. 54, No. 2, 1982, pp. 264-267.
"Journal Paper No. J-10700 of the Iowa Agriculture and Home Economics Experiment Station", Ames, Iowa, Project No. 2515, World Review of Animal Production, vol. XVII, No. 3, Jul.-Sep. 1982, pp. 7-28.
"Two Weeks-A Shelf-Life Revolution in Fresh Meats" by Steve Bjerklie, Meat Industry, Sep. 1986, pp. 39-42.
"Boneless Pork-No Bones About It, the Majors are Attacking This Growing Market", Meat Processing, Mar. 1986, pp. 32-34.
"Evaluation of Some Objective Methods for Measuring Pork Quality" by C. Somers, P. V. Tarrant, and J. Sherington, Meat Science, 15 (1985), pp. 63-76.
"Technical Note: Oxygen Permeability at Sub-Zero Temperatures of Plastic Films for Vacuum Packaging of Meat" by A. E. Lambden, D. Chadwick and C. O. Gill, Journal of Food Technology, vol. 20 (1985), pp. 781-783.
"Palatability and Visual Acceptace of Dark, Normal and Pale Colored Porcine M. Longissimus" by D. G. Topel, J. A. Miller, P. J. Berger, R. E. Rust, F. C. Parrish, Jr. and K. Ono, Journal of Food Science, vol. 41, 1976, pp. 629-630.
"Applied Science and Engineering: Chemical, Palatability and Cooking Characteristics of Normal and Low Quality Pork Loins as Affected by Freezer Storage" by James D. Kemp, Richard E. Montgomery and J. D. Fox, Journal of Food Science, vol. 41, 1976, pp. 1-3.
"Microbiology of Pale, Dark and Normal Pork" by C. R. Rey, A. A. Kraft, D. G. Topel, F. C. Parrish, Jr. and D. K. Hotchkiss, Journal of Food Science, vol. 41, 1976, pp. 111-116.
"What Consumers Think About Red Meat-Now" by Dr. Roger W. Mandigo, The National Provisioner, Feb. 15, 1986, pp. 13-20.
"Microbial and Safety Implications of the Use of Modified Atmospheres to Extend the Storage Life of Fresh Meat and Fish" by Constantin A. Genigeorgis, International Journal of Food Microbiology, vol. 1 (1985), pp. 237-251.
"Longer Product Shelf Life Using Modified Atmosphere Packaging" The National Provisioner, Feb. 1, 1986, pp. 18-23.
"Uptime: The Control of Package Atmosphere: Where Is It Going in the U.S.? (Part 2)", Food & Drug Packaging, Jan. 1986, pp. 10, 14-18.
"Physical, Chemical, Sensory, and Microbiological Properties and Shelf Life of PSE and Normal Pork Chops" by J. D. Fox, S. A. Wolfram, J. D. Kemp and B. E. Langlois, Journal of Food Science, vol 45, 1980, pp. 786-790.
"CAP Will Dominate by End of Century, Speakers Say" The National Provisioner, Dec. 15, 1984, pp. 6-8.
"State-of-the-Art in Controlled Atmosphere Packaging of Fods" by Lawrence D. Starr, The National Provisioner, Dec. 15, 1984, pp. 9-11 and 23-24.
"Processed Meats, Where the Industry is Headed the Next 10 Years", Meat Processing, Sep. 1985, pp. 58-68.
"Is There Hope for Branded Fresh Meats?" by Katie Supinski, Meat Industry Mar. 1985, pp. 14-19.
"Is There Life for Meat at Retail?", Meat Industry, Mar. 1985, pp. 32-35.
"The Display Case: Copying wi
Geo. A. Hormel & Co.
Weinstein Steven
LandOfFree
Process for vacuum packaging fresh meat products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for vacuum packaging fresh meat products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for vacuum packaging fresh meat products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-892928