Method for treating meat products with carbon monoxide
AssigneeFreezing Machines, Inc.
InventorEldon Roth
Life of this patent
Estimating the term…
Abstract
Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The liquid added to meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide.
Claims32
A method of treating a meat product, the method including the steps of:
- (a) producing a treatment mixture containing carbon monoxide and an injection fluid;
- (b) injecting the treatment mixture into a volume of the meat product at a sufficient number of injection locations spaced apart throughout the volume of the meat product to produce a substantially even distribution of the treatment mixture throughout the volume of the meat product;
- and
- (c) simultaneously injecting a pH modifying material into the volume of the meat product.
A method of treating a meat product, the method including the steps of:
- (a) injecting a first treatment fluid into the volume of a meat product at a sufficient number of locations spaced apart throughout the volume of the meat product to produce a substantially even distribution of the first treatment fluid in the volume of the meat product, the first treatment fluid including carbon monoxide at a first concentration;
- and
- (b) before or after injecting the first treatment fluid, injecting an additional treatment fluid into the volume of the meat product at a sufficient number of locations spaced apart throughout the volume of the meat product to produce a substantially even distribution of the additional treatment fluid throughout the volume of the meat product, the additional treatment fluid including a concentration of carbon monoxide lower than the first concentration.
A method of treating a meat product, the method including the steps of:
- (a) producing a treatment mixture containing carbon monoxide and an injection fluid;
- (b) injecting the treatment mixture into a volume of the meat product at a sufficient number of injection locations spaced apart throughout the volume of the meat product to produce a substantially even distribution of the treatment mixture throughout the volume of the meat product;
- and
- (c) injecting a pre-treatment fluid into the volume of the meat product prior to injecting the treatment mixture.
A method of treating a meat product, the method including the steps of:
- (a)producing a treatment mixture containing carbon monoxide and an injection fluid;
- (b) injecting the treatment mixture into a volume of the meat product at a sufficient number of injection locations spaced apart throughout the volume of the meat product to produce a substantially even distribution of the treatment mixture throughout the volume of the meat product;
- and
- (c) injecting a post-treatment fluid into the volume of the meat product after injecting the treatment mixture.
Dependencies are inferred from the claim text.