DE1492620A1 - Method of treating meat - Google Patents

Description

PATENT ADVOCATE

DIPL-ING. 1 / η ο r> ο r »

HELMUT GÖRTZ Π92620

Frankfurt am Main 70
Γ chneckenhofsfr. 27 - Tel. 61 70 79

New documents December 6, 1968

P H 92 620.6 Gzk / Ra.

Gordon Johnson Company, Kansas City, Missouri / U.S.A.

Method of treating meat

The present invention relates to the handling and processing of perishable products, in particular for preservation of reduced temperature goods for use as human food, a primary objective being that To increase the storage life of these goods, to preserve their nutritional value and a novel method of correct treatment or Preparation, packaging, cold storage and refrigerated transport to create such food in such a way that the goods are more hygienic and cheaper than with conventional methods was previously possible.

In the food industry there are economic and material losses very considerable as a result of destruction and spoilage. Many of these losses can be prevented by using the storage, packaging and warehousing of Care and control are exercised in food products. It is therefore a primary goal of the present Invention, the permanent quality of animal food products by reducing physical and chemical changes to improve in these before reaching the final consumer by using a process that leads to a A decrease in the rate at which food spoilage chemical reactions take place, which reduce the

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ability of enzyme effects is slowed down, a discoloration and prevents the growth of many harmful microorganisms as well as favorable circumstances of contamination, adulteration and Decrease in spoilage during treatment.

Another important object of the present invention is to provide a method of preservation by cooling, which improves the structure, e.g., the texture, the taste and the appearance of the resulting food product and preserves, and at the same time, the cost, labor, and other problems for everyone involved in treatment, including of the manufacturer, processor, haulier, wholesaler, retailer and housewife.

Stored food products of animal origin tend to change shape and color quickly, and develop offensive odors and aroma, oxidize and dehydrate, go rancid and increasingly exhibit an "old" look and taste. Such changes are of particular concern if the product becomes poisonous or toxic, thus preventing the effects of destructive organisms on what food requires. Then it is particularly important that the product according to the present Process is preserved, packaged and stored under health conditions. Still intended for the end consumer it is transmitted in such a way that any dirty, rotten, or decomposed matter is entirely absent. Dead poultry and all of its parts should in no way be contaminated or spoiled or otherwise harmful to health or will.

Although the present invention is particularly useful for treating and packaging of ready-to-cook or roast poultry and other edible products made therefrom as very useful

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proves, however, its scope is by no means to this "Rather, it is restricted to the entire area of animal species Food products fully fit for human consumption, including meat from cattle and calves; Sheep, pigs and goats and the food obtained from the slaughter products of these animals. Savage Animals, fish and game are equally within the scope of the present invention.

To make the invention easier to understand, its description is limited in the present case to a single product; the new method is therefore first presented below for poultry ready to be cooked or roasted. Below is understood any prepared poultry that can be easily cooked, for example, without the need for further treatment including any cut or shredded parts of the poultry or any other edible Components of the same. Birds such as chickens, turkeys, ducks, geese and guinea fowl are of course included here under the term "poultry".

Poultry processing has grown rapidly and is becoming one of the largest food industries, especially because of its proportion young development of hygienic and economical methods of rearing or preparation and subsequent Treatment of poultry raised and prepared in this way. It was recognized that this growth was partly the Result of the use of modern methods of preserving food, such as cold storage, storage in Food cans, freezing, drying and special preparation, e.g. curing or smoking. Nevertheless, the need remains after freshly prepared poultry, in terms of appearance and

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Taste remain unchanged; so far this has had swift treatment and requires rapid transport between the time of preparation and the moment the product is presented to the buyer is offered.

To achieve these results, it is known to use ice pack as the first method of spoilage prevention, namely during the period of time that inevitably exists before the freshly cooked poultry falls into the hands of the Consumer arrives. However, this method is by no means completely satisfactory, since there are still many problems that have not yet been solved represents.

Ice pack in particular is expensive and troublesome work. In addition, it is in no way as hygienic as it should be is. Spoilage occurs far too often unless the utmost care is taken, and not just with the Packaging at the beginning, but also during the entire time that the product is to remain in an ice-cold state. In addition, this method of preservation is also not reliable, especially because one cannot expect that the various persons concerned with the treatment of the product at all times and constantly take the necessary and strict measures follow to prevent spoilage, pollution and putrefaction.

Furthermore, the melting of the ice in refrigerated storage rooms, railroad cars and trucks leads to dirt and unsanitary conditions. Ice pack containers soak themselves full of water, become damp and moldy. In the end also arise when unpacking and thawing the

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Ice pack poses many problems including wasted time, labor, and materials; there will be special facilities and other increased treatment costs required.

There is therefore a pronounced health hazard because it is impossible to prevent contamination and hidden spoilage as a result of such continued treatment of the product to be avoided during the stages that take place between packaging and the final sale. In addition, bacterial growth continues, at least to some extent and increases dangerously in the exposed outer space or in the melting areas of the transport packaging. Besides The ice pack process is also from the point of view of preserving taste, structure, nutritional value and palatability and fresh appearance unsatisfactory.

In accordance with the principles of the present invention, it is therefore taught to properly preserve freshly prepared poultry and put on the market in a hygienic condition without any need for any ice pack. TJm the aspired Realizing results in the process to be described now is the speed in the treatment system immediately after the treatment measures instead of between the time of initial ice packaging and the time the product was unpacked and presented for sale to the consumer becomes, as has been practically necessary up to now, an essential factor. Also, all actions of the procedure desirably as a quick and ongoing treatment without significant interruption or delay carried out. .

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Rapid multiplication of microorganisms at warm temperatures can be prevented by rapid cooling. There about The first should be allowed 15 minutes for scalding and plucking and a further 15 minutes for gutting Therefore, for best results, the cooling step should be taken immediately after preparing the poultry. The storage period after killing and chilling is extremely critical as poultry that has been stored at high temperatures for too long will lose their flavor loses, develops foreign smells, and more importantly, experiences rapid changes that favor rapid spoilage. the Cooling down should therefore be started before any noteworthy chemical or physical change by organisms or any other effect occurs, and before contamination of the clean product, which could occur if one allows, that further treatment stages are set in between.

The first step is then that the temperature of the cooked and ready-to-cook poultry is reduced in accordance with the treatment practices, at least as quickly as possible Withdrawal of animal heat after preparation is guaranteed and at the same time the condition and health-related condition of the product is preserved.

It is not possible here to precisely determine the rapid cooling to deliver or to set up any strict and established rules regarding the amount of heat that should be used should be removed the first time it cools down. In principle, however, it should be assumed that in the tissues of the poultry when cooling slowly, undesirable changes occur which cause dripping when the temperature falls the boiling is definitely increased. As it turns out, such dripping leads to undesirable changes in the tissue, see above that it should be avoided if possible.

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Furthermore, during slow cooling, the temperature of the poultry cannot be reduced sufficiently quickly to prevent spoilage. Accordingly, as used herein, the term "rapid chilling" can be understood as the means by which the poultry is chilled sufficiently and quickly enough to prevent spoilage and allow only the slightest alteration of the tissues of the food. This should therefore mean that cooling takes place immediately after a treatment, preferably before packaging, in such a way that d
will.

that the internal temperature is reduced to at least +4.4 ⁰ C.

Commercially available rapid cooling methods currently available that have proven to be both economical and hygienic provide for the poultry to be transported and turned over in a tank with low-temperature water, generally referred to as ice water cooling. Further details can be found in American patent specification No. 2,942,429 of June 28, 1960 and the American application Ser.No. 749 804, which is currently running and ready to be announced on November 5, 1962 has been deemed so that refer to these scriptures for a full understanding of such refrigeration equipment and methods referenced. The examples of time and temperature, as well as the treatment measures that are disclosed there, will be presented Taken for the present pail as they are for the implementation of the first step of the method according to the present invention are suitable.

According to this novel process, the first cooling step should ideally be completed in minutes and the internal temperature of the dead poultry should be reduced to well below +4.4 ⁰ O. In practice, however, for reasons such as economy, it is to be expected that chickens will take 15-45 minutes for this step

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and about 2 hours for turkeys consumed until the (temperature at least at 4-5 ⁰ C, but not necessarily, that is preferably reduced below ⁰ ° C within the range of +0.56 to +4.4 ⁰ C ⁰ C If such approximate time-temperature conditions are followed, the definition of "blast chilling" given above is adequately met in accordance with the principles of the method of the present invention ⁰ C normal body temperature; this of course increases the time required for performing the first cooling step.

Although the first step of the process outlined here is of course not limited to such cold water bath treatments If this step is followed, it may at times be desirable to add excess to the poultry as a second step To withdraw water when it leaks from the bath. But again, this step should not take any noticeable time and, if possible, spend 2-3 minutes for chickens to about 15 minutes for turkeys before the third step begins. The temperature of the product should not rise to high values after rapid cooling, in particular not so high that that a dripping or dripping of the body fluids valuable as food can take place, which the product Impart aroma and are rich in proteins, minerals and vitamins. A thin layer of ice on the product during storage and shipping is not detrimental; on the contrary, the ice coatings help structure and flavor to preserve during storage and also to prevent drainage.

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In this context it should be noted that Poultry treatment processes also aim to ensure that nutritional values are maintained. Treated poultry higher Quality, preserved for subsequent consumption, should compare favorably with freshly cooked food let what concerns the content of proteins, minerals and vitamins as well as other nutritional qualities. Here should it should be remembered that any treatment gives rise to certain losses, especially if the product being treated must be kept for a long time before it is consumed. It is needless to say, therefore, that these important ones Conditions, both in terms of the norm of the appearance and the preservation of quality, are to be considered. The preservation of Food values requires the avoidance of dripping or seeping out of liquids (also in vapor form) during treatment, as distinct from excessive withdrawal of such fluids or the like, which on the other hand occur within The body's cells and tissues should remain properly trapped until the food is ready for cooking and serving is.

As a result, the treatment continues quickly and without interruption with regard to a further rapid cooling step, which could properly be called "deep freezing", to use a terminology to distinguish it from the above first step to create.

It should be reported to health authorities and other authorities have generally been recognized today that the growth of most disease-producing bacteria in the poultry is sufficiently difficult and adverse health effects are avoided when the temperature is reduced to below +4.4 ^0C.

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Much lower temperatures are, however, desirable and even necessary to achieve the results contemplated here. It is also possible to go well below +4> 4 ° C and still get a product that is still called Irish fowl It is used to distinguish it from frozen, canned or otherwise preserved poultry.

Accordingly, the temperature in the freezing step quickly falls within an appropriate range below the freezing point of water, but above the freezing point of the poultry, for example between about -2.2 ⁰ O and ^{0 0} C, but especially in the range between -3 ° and -1 , 5 ⁰ C, brought to waste. It is important to note here that this temperature reduction step is in no way intended to result in freezing because, as indicated above, there is a sharp difference in this regard on the market between freshly prepared and frozen poultry. Is necessary to lower the temperature to about -2.2 ⁰ C before the poultry can be applicable located considered as frozen food product or in a preserved frozen state · The freezing point of the product as a whole can applicable as within the range of about -2, 8 ⁰ C to be construed located to about -1.7 ⁰ C, depending on the size, type and age of the poultry and its components, the same as distinct from the freezing point of the individual parts, components and solutions that are below ⁰ ° C. change over a wider range. Accordingly, the only ice-forming crystals found in the product produced by the present process are those which arise on and near the surfaces of the product as a result of the slight freezing of moisture in the form of free water.

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Exceptionally valuable and valuable is the fact that the nutritional content of the product within such Temperature range is adequately preserved, resulting in all of the advantages of spoilage prevention as well as preservation of the Nutritional values leads, as has already been explained above »

The freezing step can usually be carried out economically by one of at least two general measures. the the first of these requires the system of conveying (by immersion and / or spray cooling) through a cooled solution, as described in U.S. Patents No. 3,006,774 dated October 31, 1961 and No. 3,043,319 dated October 31, 1961 July 10, 1962 is to be compared here also American Patent No. 2,372,373 dated March 27, 1945. The solutions disclosed therein and others that may well be used for this step, however, appear to be of such a nature that the poultry are covered should, which requires one more step immediately before freezing.

Because health and hygiene regulations are direct contact of poultry with certain such solutions, bags or other containers must be used. Bags made of plastic and other materials that are practically impermeable to the solutions have been found to be fully satisfactory according to the invention. Each whole animal can be packed in a bag on its own if so desired, whereupon the packaging after properly closing and sealing the bag can be subjected to cooling solutions without risk of spoilage or contamination. Instead, for example

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also a dozen or more animals in a larger pouch the same material that is chosen so that it can withstand heavy use during handling.

Yet another packaging method that is beneficial can be used well before the freezing step is carried out with a telescopic container, as shown in FIG American patent specification D-189 379 of November 29, 1960 is disclosed, for example by means of the method and the welding device according to the American patent No. 3 071 906 of January 8, 1963 is hot-welded Packaging is of particular value for poultry that has been cut into pieces prior to the freezing step.

In addition, poultry parts can be packaged using a plastic PiIm is used, which encloses them and is welded tightly, or by placing them in a suitable bowl given and then wrapped in a film or bag, with the bowl and food sealed together will.

Of course, there are also many other options for creating moisture- or vapor-tight envelopes and packaging, which protect the product during storage so that it retains its appearance, does not lose moisture and does not experience contamination or spoilage as a result of the treatment and other adverse circumstances that are not hygienic and are beneficial to health. The aim here is also the random and loose packing of poultry parts in containers In contrast to the packaging in the pre-selected order in bowls, this should not be disregarded.

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The water content of poultry meat can be within a range of about 71 96; for broiler chickens with 7 pounds of fat content up to about 56 for female poultry with 25 pounds of fat content. Accordingly, a direct economic disadvantage in shrinking is the loss of this water content through dehydration during improper handling, cooling, packaging and storage. Water loss also leads to changes in appearance, loss of nutrients and flavor and thus lower readiness of the buyer to waste:; iyf r J ₁ S] ₃₁ IIa again laeeen SiOH again draining or dripping and draining reduce as far as possible by a packaging?. is made in material that is adequately impervious to moisture.

A second measure that can be followed avoids that Necessity of prepackaging, since here use is made of a coolant that does not involve the risk of contamination. In the process, a conveyor belt, a conveyor screw or similar means for rapid and providing continuous advancement of the product through an insulated tunnel in the carbon dioxide gas is released to sweep the product at one rate and over a short span of time (which, as will be understood, is a matter of seconds) to achieve the frozen temperatures recommended above.

Many other methods, such as by blowing air cooling *, wherein the air temperatures, for example in the range of -28.9 ⁰ O bia -40 C, blank check apply equally well, provided that the step can be carried out rapidly and economically rewarding. The time factor remains important, and it is usually not practical to allow the

1492820

Freezing step the method according to the present invention consumed more than about 20 to 30 minutes.

For both cooling steps, the duration of the immersion can be taken for granted can be shortened to some extent when the temperature the coolant is reduced. In addition, the fact that the time-temperature combination with the The type, age and quality of the poultry to be treated varies

All further cooling measures (for one or both of the cooling steps set out above) which cause cooling in a manner similar to that achieved by the measures set out above are also suitable for carrying out the method according to the present invention. The important condition the temperature is to lower the product so that it is quenched at about -1.1 C plus or minus 1.2 ° C, when it is stored at approximately -1.1 below ⁰ C, transported and stored. Experiments showed that in an animal weighing about 1.8 to 2.5 kg which had previously been ^{cooled to 0 ° to +4.4 0} O and subjected to the freezing step according to the present process, a surface temperature of 15 to 18 minutes -17.8 -15.0 takes to ⁰ C, an outer Umrißtemperatur of about -6.7 ⁰ C and an internal temperature of about +1.1 ⁰ C. If the goods kept in cold storage at -2.2 ⁰ C to ⁰ ° C, it is quenched in two bie three hours entirely to -1.1 ⁰ C.

In summary, the product should then be treated so as to quench it to a final temperature below the freezing point of water and above the freezing point of its meat.

Now when moving the product to a point where the deep-freeze temperatures reached are retained, should no time be lost. Mostly it will be daily Many poultry processing plants yield direct to refrigerated trucks for quick transportation to markets and Sold in just hours or barely a day. Other plants use refrigerated storage rooms for at least part of the yield.

In each pail it is neither difficult nor expensive to keep the room in which the poultry is stored or transported at temperatures which ensure that the range of approximately -2.2 ° to ⁰ ° C. is maintained.

As thus disclosed, the process involves the rapid cooling step, optionally followed by dehydration if removal of excess moisture is necessary or desired is considered, followed by the freezing step and finally the step of maintaining the temperature reached, preferably until the goods are sold to the final consumer will. The process also requires packaging either before or after cooling or between the two cooling steps, for the purpose of maintaining moisture and hygiene regardless of whether packaging is necessary or not also to protect the product against the cooling solutions or substances.

Nevertheless, obtaining the temperature at which the product is quenched at about ⁰ C -2.2 ⁰ C to O, not necessarily need two separate steps. Rather, the freshly prepared product can also be continuously and quickly cooled, whereupon it is packaged for storage or shipping.

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Although sources of bacterial contamination in poultry are the environment of the live animal as well as the treatment steps from killing to complete preparation encompassing, one of the greatest bacterial dangers is keeping refrigerated for sale ready-to-cook poultry. After about a week at normal operational storage temperatures, a bacterial renders it Spoil the product unusable.

On the other hand, it can be expected that poultry remains well below the method according to the present invention, three or more weeks if it is kept practically -1.1 ⁰ G. It will be understood, however, that the maintenance of the correct temperature can be fully followed and only to the extent that those who use the process also have monitoring and control of the product. However, the manufacturer or processor can easily incorporate this last step by keeping spaces available for the period before shipment. It can also be assumed that the transporter cooperates fully with him.

Unloading by the transporter at the wholesaler level can lead to a certain amount of warming of the product, especially with adverse weather conditions, however, it remains for the most part still in good condition over the time that it is within the Wholesaler's cold storage systems are located. Transporting the product from the wholesaler to the retailer does not like always take place in refrigerated vehicles, but time is of the essence not so extraordinarily large that it poses a serious problem. After all, are the right storage as well as the dispensers in the retail stage are quite normal these days, so that the product in the hands the consumer can reach about the same temperature as it was from the manufacturer immediately before shipping

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would have. As a result, the new method has a significant safety factor, since it is a certain extent below normal Treatment permitted between the producer and the housewife.

The packaging step can and will vary considerably. In some cases, the manufacturer puts the product in the for pack intended for the consumer, taking into account the purpose of distribution and sale to household consumers. In other cases, the immediate container may not be the consumer pack but some other wrapper, in which the product is packed. Then of course it is to be expected that shipping containers will be used to either to pick up the immediate containers or consumer packs. For example, if a dozen animals are in an immediate container such as a single plastic bag, a series of such bags in turn placed in a shipping container made of wood, cardboard or other material.

Finally, although ongoing refrigeration is mentioned above, health care remains the most important factor. The first cooling step, before the freezing step, is therefore to be preferred because, as in the application Ser.No. 749 804 is a purification of the product as well as prevention of drainage salient features of the plant and the method according to the present invention are.

Immediate wet cooling or quenching also has the Advantage of reducing or preventing discoloration. Cooling by means of an ice lake treated with preservatives removes animal heat quickly, reduces shrinkage and produces a whitening effect which is the ultimate

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Improves the appearance of the bird, resulting in a product that looks fresh, flawless, and good-looking.

Furthermore, the packaging step according to the present method is also in terms of hygiene and moisture retention important. Such a step is much easier and more practical at the end of the rapid cooling step, namely when the The muscles and the meat of the poultry are still rather soft and pliable than after the freezing step. It became this further found that economy reasons dictate that all three steps be followed, and with that rule To emphasize three conditions, namely low temperatures, rapid treatment and good hygiene, to maintain quality through all channels of sales and consumption.

After all, it is now completely clear that the new process has many advantages over the conventional ice pack process, which in general lead to a decidedly better product and higher profits for the food processing industry to lead. Excellent reception of the poultry by the consumer after treatment according to the present invention is presented is safe, since it shows no destruction during storage, rather its fresh appearance, has retained its aroma, tenderness and palatability · Very considerable annual savings through greatly reduced Spoilage and destruction continue for the consumer in the advantages that the quality is better and that Price can be lower.

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Claims (14)

H9 2-62-0 - 19 claims 1. A method for keeping fresh poultry fresh by cooling to a G-eflügel temperature in the range of -1 ⁰ C to +2 ⁰ G, characterized in that the fresh poultry to a poultry ^{temperature slightly above 0 0} C, in particular +5 ⁰ C to +4 ⁰ C and then in the rapid cooling process to values between the freezing points of the poultry on the one hand and water on the other hand, in particular in the range between -3 ⁰ C and -1.5 ⁰ C is post-cooled. 2. The method according to claim 1, characterized in that the meat is packaged in order to preserve its moisture content and to prevent contamination and spoilage of the flesh. 3. The method according to claims 1-2, characterized in that the temperature achieved during transport and storage is maintained. 4. The method according to claims 1-3, characterized in that the lowering of the temperature of the freshly treated meat to below ^{0 0} C but above the freezing point of the meat before the start of substantial spoilage and before noticeable physical and chemical changes thereof is made. 5. The method according to claims 1-4, characterized in that the removal of heat from the meat is continued until its temperature is below ^{0 0} C but above the freezing point of the meat. 9098237 * 56 6. The method according to claims 1-5 »characterized in that heat is removed from freshly prepared meat until its internal temperature is approximately +1.1 ⁰ G, and the meat is brought to a final temperature for quenching, which is below freezing point .of water and above the freezing point of the meat of the product. 7. The method according to claims 1-6, characterized in that, preferably after the internal temperature of the freshly prepared meat is about +1.1 ⁰ C, the meat is brought in a Kühlspeiche'r to such a temperature that it is below zero ⁰ C and above -2.2 ⁰ C is quenched, and the meat is packaged after its internal temperature has fallen ^{to at least +4.4 0 C.} 8. The method according to claim 7, characterized in that the temperature reached of +4.4 C would be the storage is maintained reached temperature of +4.4 ⁰ C during transport and 9. Process according to claims 1-8, characterized in that the temperature treatment of the freshly prepared meat is started before it has deteriorated significantly and there are noticeable physical and chemical changes, the heat continues to be removed from the meat until its internal temperature is approximately +1, 1 ⁰ C, the meat is set in a cold storage to a temperature at which it is ^{quenched below 0 0} C and above -2.2 ⁰ C, the meat is packaged after its internal temperature is at least +4.4 ⁰ C has fallen and the temperature reached is maintained during transport or storage. 909823/0564 U92620 10. A method for Halfbarmachung of poultry for the market as a freshly prepared product due to storage and transport periods, characterized in that the temperature of the poultry ⁰ G is lowered to about -2.2 ⁰ C to O, whereby it contains Water freezes without freezing the tissues and other fluid substances in the body. 11. A method for extending the storage life and maintaining the nutritional value of perishable food products, characterized in that the product is cooled sufficiently and quickly enough to prevent spoilage and to prevent changes in the food cells as far as possible, whereupon the product is frozen to its temperature to approximately -2.2 ⁰ C to ^{0 0} C to lower. 12 .. A method for treating meat for the market as a freshly prepared product, regardless of storage and transport time, characterized in that the meat is cooled to below +4.4 ⁰ C after preparation and before the start of significant spoilage thereby removing body heat, and thereafter, before any significant physical or chemical tissue change and rise in the temperature of the product reached, the meat is again cooled to a temperature above the freezing point of the tissue in order to remove additional heat, extend the shelf life and the nutritional value of the product maintain. 13. methods of preservation and packaging of poultry, characterized in that freshly prepared poultry is cooled to a temperature that allows rapid growth of most harmful, pathogenic, disease-causing 909823/0564 H92620 Bacteria prevents the free water on the surface of the poultry from freezing without this freezes the tissues of the poultry, and a plurality of individual units of the poultry in a single one Shipping container to be packed. 14. A method for preservation, packaging and storage of poultry, characterized in that freshly prepared Poultry is cooled to a temperature that allows rapid growth of harmful, pathogenic, disease-causing Prevents bacteria from freezing the free water on the surface of the poultry without this freezes the tissues of the same, a plurality of individual units of the poultry in a single shipping container packaged and the poultry is kept at the reached temperature during storage and shipping 15 · Methods of preservation, packaging and storage of Poultry, characterized in that freshly prepared poultry is cooled in a cold water bath that is his Cleaning is used until the temperature of the poultry is reduced enough to allow rapid growth of the most harmful, to prevent pathogenic, disease-causing bacteria, whereupon individual units of the poultry are packed in separate containers to protect them against contamination and To protect spoilage and to prevent dehydration, then the free water on the packaged poultry is brought to freeze without its tissue and fluid Substances of the body freeze, and finally the packaged poultry at the reached temperature in one Cold storage is set until it hits the market. 909823/0564