Packaging for acclerating myoglobin conversion and methods thereof
AssigneeCryovac, Inc.
InventorsPreeta Datta, Henry W. Stockley
Life of this patent
Estimating the term…
Abstract
A package for packaging a meat product. The package comprises a multilayer film with a food contact sealant layer and a food additive in an amount sufficient to capture oxygen bound to myoglobin on the surface of the meat product. The meat product may have a conversion rate of oxymyoglobin to deoxymyoglobin with less than 5% metmyoglobin remaining on the surface of the meat product within a time period of 36 hours or less. The present invention may also be used in a low oxygen environment package, such as vacuum skin packaging.
Claims26
A package for packaging a meat product, comprising:
- a. a multilayer film comprising a food contact sealant layer comprising at least one member selected from the group consisting of polyolefins, EVA, ionomers, PET, and polyethylene;
- and
- b. a food additive in an amount sufficient to capture oxygen bound to myoglobin on the surface of the meat product,
- wherein the oxymyoglobin in the meat product converts to deoxymyoglobin within the package, the total myoglobin on the surface of the meat product contains less than 5% metmyoglobin within a time period of 36 hours or less from the time of packaging.
A method for the conversion of metmyoglobin to deoxymyoglobin on the surface of a meat product, comprising:
- a. providing a multilayer film comprising a food contact sealant layer comprising at least one member selected from the group consisting of polyolefins, EVA, ionomers, PET, and polyethylene;
- b. adding a food additive in an amount sufficient to capture oxygen bound to myoglobin on the surface of the meat product to the multilayer film;
- c. forming a barrier package from the multilayer film;
- d. placing a meat product inside the barrier package, wherein the meat product contacts the food additive;
- and
- e. sealing the barrier package closed with the meat product inside the barrier package,
- wherein the oxymyoglobin in the meat product converts to deoxymyoglobin within the package, the total myoglobin on the surface of the meat product contains less than 5% metmyoglobin within a time period of 36 hours or less from the time of packaging.
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A method for the conversion of oxymyoglobin to deoxymyoglobin on the surface of a meat product, comprising:
- a. providing a multilayer film comprising a food contact sealant layer comprising at least one member selected from the group consisting of polyolefins, EVA, ionomers, PET, and polyethylene;
- b. adding a food additive in an amount sufficient to capture oxygen bound to myoglobin on the surface of the meat product to the surface of the meat product;
- c. forming a barrier package from the multilayer film;
- and
- d. placing a meat product inside the barrier package, wherein the food additive has been added to the surface of the meat product before placing the meat product inside the barrier package;
- and
- e. sealing the barrier package closed with the meat product inside the barrier package,
- wherein the oxymyoglobin in the meat product converts to deoxymyoglobin within the package, the total myoglobin on the surface of the meat product contains less than 5% metmyoglobin within a time period of 36 hours or less from the time of packaging.
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Dependencies are inferred from the claim text.