Method for controlling water content with decontamination in meats
OwnerAnthony J. M. Garwoodinventor
Life of this patent
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Abstract
Processing and packaging for perishable goods, such as beef, in a conduit wherein oxygen is substantially excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods to extend the shelf life of the goods and decontaminate the goods.
Claims20
A method for producing treated meat having a controlled proportion of water in a package, comprising:
- treating meat, having lost water content through evaporation, with an agent capable of killing bacteria and a measured amount of water, wherein said measured amount of water corresponds to an amount of water lost through evaporation to provide treated meat having a controlled proportion of water, immediately prior to packaging;
- and
- packaging the treated meat.
A method for producing treated meat having a controlled proportion of water in a package, comprising:
- treating meat with a bactericide and added water, wherein the added water exceeds the natural proportion of water in the meat;
- and
- evaporating water to produce treated meat having a controlled proportion of water, immediately prior to packaging;
- and
- packaging the treated meat.
A method for producing treated meat having a controlled proportion of water in a package, comprising:
- treating meat with a bactericide and added water, wherein the added water exceeds the natural proportion of water in the meat;
- and
- removing water in excess of a controlled proportion of water in meat to produce treated meat having a controlled proportion of water, immediately prior to packaging;
- and
- packaging the meat.
A method of processing perishable goods, comprising a step for:
- introducing an amount of water into a perishable product to compensate for an amount of water that is lost through evaporation or freezing.
Dependencies are inferred from the claim text.