Process for vacuum packing and cooling meat cuts

Details Process for vacuum packing and cooling meat cuts Process for vacuum packing and cooling meat cuts

1976-09-10

1978-01-03

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426410, 426414, 426418, B65B 2500

Patent

active

040667987

ABSTRACT:
Raw red meat is excised from a carcass within 1/2 to 8 hours after the animal's death and vacuum packed in synthetic, air impermeable plastic bags which are then placed in a cooling environment which has a temperature maintained at 23.degree. F to 60.degree. F for a sufficient length of time for the meat to fall to a temperature in this range, the rate of cooling of the muscle being such that a substantially consistent rate of temperature fall is achieved throughout the muscle. After cooling the packed meat can be stored at 28.5.degree. F to 45.degree. F, without freezing, for up to 6 weeks.

REFERENCES:
patent: 2519931 (1950-08-01), Roschen et al.
patent: 2806792 (1957-09-01), Cameron
patent: 2904316 (1959-09-01), Hagen et al.
patent: 2988452 (1961-06-01), Cameron
patent: 3359122 (1967-12-01), Lebarth et al.
patent: 3607312 (1971-09-01), Ready
patent: 3634127 (1972-01-01), Vogel et al.
patent: 3637405 (1972-01-01), Mendelson
patent: 3705813 (1972-12-01), Vogel et al.
patent: 3713847 (1973-01-01), Vogel et al.
patent: 3813467 (1974-05-01), Drain
Cry-o-vac, Bulletin L.I, 1940, pp. 1-6.

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