Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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Case 20262
PRECOOKED MEAT FOR LONG-TERM REFRIGERATED STORAGE
Description
Backcxround of the Invention
Generally, the invention relates to precooked meat
which is able to be stored under refrigerated conditions for
extended time~periods without developing so-called warmed-over
flavor characteristics. More particularly, the present
invention relates to precooked, shaped meat components,
combinations incorporating same, and methods of preparing same
and using same for preventing development of warmed-over
flavor during extended refrigerated storage, without requiring
curing or the use of synthetic antioxidants.
Packaged food products, including packaged meals,
entrees and meats, represent an important category for food
technology companies. An important sub-category encompasses
food products which require a minimum amount of consumer
preparation and are quick and easy to prepare. Typically,
such products will be eaten as packaged or after a brief
heating period, such as by microwave heating closely prior to
consumption. Certain of the products within this subcategory
are packaged and stored as refrigerated products. Heretofore,
such packaged products typically did not include a pre-cooked,
uncured meat component, such as a shaped and cooked meat in
the general nature of a cooked meat patty.
The primary reason for the lack of refrigerated,
precooked and uncured meat patties being available to
consumers through retail markets is the susceptibility of such
meat components to a decline in meat quality during long-term
freezer and/or refrigerator storage. In this regard, meat
quality decline involves two principal aspects. Microbial
quality typically deteriorates under refrigeration, especially
. CA 02279054 1999-07-28 y
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under conditions at which the cooked, shaped meat is not
frozen. Psychorotropic bacteria can multiply during
refrigerated storage and.reduce acceptable shelf life of the
shaped meat. The other aspect of meat quality deterioration
which is of particular concern when uncured meat products are
refrigerated, particularly above meat-freezing temperatures,
is flavor quality deterioration. Maintenance of acceptable
flavor of cooked, uncured meat is challenged by the rapid
onset of what is known in the art as "warmed-over flavor" (at
times referred to herein by WOF). The development of these
types of off-flavors occurs within hours of cooking.
Consequently, consumer acceptability of pre-cooked, uncured
shaped meat products declines very rapidly with the length of
storage time.
It is generally accepted that the WOF phenomenon
is caused by autoxidation of meat lipids. WOF characteristics
are generally associated with the characteristics of oxidative
rancidity. At the minimum, unpleasant flavor notes develop in
short order when precooked meat patties and the like are
wrapped and refrigerated. Accordingly, these types of meat
components traditionally are not included within refrigerated
and non-frozen meals which are packaged and sold commercially,
particularly within retail markets.
For these reasons, refrigerated, packaged meals,
entrees or sandwiches which incorporate unfrozen, fully cooked
and shaped meat products such as meat patties typically_are
not to be found in grocery refrigerator cases. Accordingly,
there exists a need for products incorporating meat which has
been precooked and which is stored under refrigerated
conditions. Such meat products need to have a shelf life
suitable for use within retail grocery store channels of
trade. Such precooked meat products subsequently can be eaten
cold, or reheated warm or hot, without requiring further
cooking. During the commercially acceptable shelf life time
period, the precooked meat component must remain acceptable,
both as to microbial quality and as to the maintenance of
acceptable flavor. Thus, during refrigerated storage for
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extended time periods, WOF, oxidative rancidity and
significant bacterial count increases must be avoided or
substantially retarded so as to provide a meat product which
is both safe and acceptably flavored.
Summary of the Invention
The present invention modifies shaped meats so as
to substantially extend the shelf life of precooked meat for
time periods measured in months rather than hours or days.
Shelf life maintenance in this regard includes both microbial
stability and avoidance of the onset of warmed-over flavor
(WOF) and oxidative rancidity characteristics. Included are
formulation modifications which use combinations of non-
synthetic antioxidants. Such formulation modifications are
preferably combined with processing and packaging features,
including a relatively high minimum heating temperature and
vacuum packaging. In addition to the processes and meat
products of the invention, it also includes kits for making or
assembling a ready-to-eat meal incorporating a precooked,
uncured shaped meat component which avoids the onset of WOF,
even during months of refrigerated storage.
It is accordingly a general object of the present
invention to preserve precooked shaped meat products for long
term refrigerated storage.
Another object of the present invention is to
provide improved precooked and uncured meat products, _
processes for preparing and using same, and kits incorporating
same, which meat products retard WOF and maintain microbial
quality during months of storage.
Another object of this invention is to provide
refrigerated, precooked and uncured meat patties in a form
suitable for sale to consumers through retail markets by
imparting microbial and flavor shelf stability for lengths of
time suitable for retail markets and channels of trade.
Another object of the present invention is to
combine formulation, processing and packaging features in
preparing extended shelf life cooked meat products, the
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formulation features including incorporating a combination of
antioxidants and other agents.
These and other objects, features and advantages
of the present invention will be apparent from and clearly
understood through a consideration of the following detailed
description.
Brief Description of the Drawings
In the course of this description, reference will
be made to the attached drawings, wherein:
FIG. 1 is an exploded perspective view of a ready-
to-eat packaged meal kit in accordance with the invention,
including precooked and vacuum packaged meat patties;
FIG. 2 is a longitudinal cross-sectional view of
the embodiment of FIG. 1 as fully assembled;
FIG. 3 is a transverse cross-sectional view of the
FIG. 1 embodiment; and
FIG. 4 is a top, plan view of another embodiment
of the kit.
Description of the Preferred Embodiments
Formed meat products according to the invention
are prepared from customary meat sources. These include
bovine, porcine and poultry meats. Typically, the meats will
begin the process in the form of chunk, particulate, ground or
deboned meat sources. Examples'include meat pieces which are
assembled into shaped food products and which take on various
configurations. Included are patties of ground beef, pork or
fowl, such being of a type suitable for shaping into ground
beef "hamburger" patties, into breakfast sausage patties, and
the like. Because of the important and advantageous
attributes of the present invention, there is no need for
these meat components to be subjected to curing procedures.
It will be appreciated that the color and flavor attributes
resulting from curing procedures are not desired for many
products.
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Regarding the formulation aspects of the
invention, it is preferred that both microbial stability and
antioxidant components be added to the meat. It is important
that a combination of antioxidants be incorporated, as
5 generally discussed herein, in order to achieve the extended
shelf life which includes the avoidance of WOF development
during the shelf-storage period.
It is generally appreciated that psychorotropic
bacteria multiply during refrigerated storage of meat patties
and the like, thereby reducing shelf life due to microbial
instability. The present invention addresses this problem by
adding an antimicrobial composition before it is cooked and
typically before it is formed into the desired shape of the
meat product. The antimicrobial composition includes at least
one organic acid salt, together with a chloride salt.
Exemplary organic acid salts are sodium diacetate and sodium
lactate, and closely related salts. Examples include salts of
acetic, citric, lactic and propionic acids. Preferably, these
are added in combination so that the meat includes both
diacetate and lactate moieties. Sodium diacetate is included
at levels of between about 0.05 and about 0.2 weight percent,
based on the total weight of the formulation. Preferably,
sodium diacetate is present at a level of between about 0.07
and about 0.15 weight percent. Concerning the sodium lactate
antimicrobial agent, this will be present at concentrations of
between about 1 and about 4 weight percent, based upon the
total weight of the formulation, preferably between about 1.5
and about 3 weight percent. For convenience, the sodium
lactate can be added in the form of a syrup having about 60
weight percent sodium lactate active ingredient.
Most meat formulations according to the invention
preferably include an inorganic salt which also imparts
antimicrobial properties and can be important for flavor
development of the meat product. Common salts such as sodium
chloride and potassium chloride are included in this category.
Sodium chloride common salt will be present at typical levels
of between about 0.5 and~about 2.0 weight percent, based on
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the total weight of the total meat formulation. Preferably,
the inorganic salt will be present at a level between about
0.8 and about 1.5 weight. percent. While such salts are known
to have antimicrobial properties, they also are pro-oxidative
and catalyze lipid oxidation associated with rancidity
development.
It is generally appreciated that WOF is a
byproduct or outcome of rancidity and can be primarily
attributed to autoxidation of lipids within the meat. These
are generally accepted as being free radical reactions and
mechanisms, with the meat muscle tissue itself including
catalysts for the autoxidation of the lipids. In a strict
sense, the WOF phenomenon and oxidative rancidity are not the
same, although they are generally understood to be very
closely related. The oxidation reaction of which WOF is a
resulting characteristic forms molecules which catalyze
oxidative rancidity, providing a cascading effect.
Synthetic antioxidants such as butylated
hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), or
combinations thereof, are known antioxidants which are
generally appreciated as being useful in suppressing lipid
oxidation in meats. The present invention avoids the use of
such synthetic antioxidant components. Instead, only non-
synthetic antioxidants are used, thereby enhancing the value
of the product as an all-natural meat product.
The non-synthetic antioxidants which are
incorporated with the meat in accordance with the presetrt
invention typically are known to have antioxidant properties
which can be useful in suppressing lipid oxidation in general.
It has been determined in accordance with the present
invention that the particular combination of the invention
results in a superior extended shelf life, both in terms of
effectiveness and achievement of shelf lives of lengths
adequate to meet the requirements of retail consumer trade
channels.
One of the non-synthetic antioxidants of the
invention is a blend of a phosphate and a citrus concentrate.
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A preferred product blend along these lines combines sodium
tripolyphosphate with natural lemon juice solids or
concentrate. An example. of a suitable antioxidant in this
regard is LEM-O-FOS~, available from Rhodia, Inc. This
particular antioxidant blend includes about 70 weight percent
sodium tripolyphosphate and about 30 weight percent lemon
juice solids. Typically, it has a pH of 8.7, a phosphate
content of 49.2%, and a sodium content of 26.5%. The blend of
phosphate salt and citrus concentrate is present at levels of
between about 0.3 and about 1 weight percent, based upon the
weight of the total meat formulation, preferably between about
0.4 and about~0.7 weight percent. Thus, phosphate is at
between about 0.2 and about 0.7, preferably between about 0.3
and about 0.5 weight percent of the meat block, while the
lemon solids are at between about 0.1 and about 0.3,
preferably between about 0.12 and about 0.21 weight percent.
Used in combination with the phosphate salt and
the citrus concentrate is another antioxidant component, this
one being a rosemary extract. A typical antioxidant product
in this regard is a dry powder version oil soluble rosemary
available from Hauser, Inc. under the trademark
StabilEnhance~. Such rosemary extract antioxidant is present
at levels of between about 0.25 and about 0.7 weight percent,
based upon the weight of the fat present within the meat
component, preferably between about 0.3 and about 0.5 weight
percent of the fat. In an instance where the meat component
has a fat content of about 10%,. the approximate level of
rosemary extract antioxidant is between about 0.025 and about
0.07 weight percent, based upon the total weight of the meat
block, preferably between about 0.03 and about 0.05 weight
percent.
Adequate amounts of each antioxidant are to be
included in order to achieve the most advantageous effect. In
this regard, the combined weight of these antioxidants (based
upon meat having 10% fat) is at least about 0.4 weight
percent, based upon the weight of the meat block. Preferably,
this combined weight is at least about 0.5 weight percent,
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based upon the weight of the meat. For most meats, the
combined antioxidant weights will be a maximum of about 1
weight percent, based on~the total weight. Often, the maximum
will be about 0:8 weight percent, based on meat block weight.
Other components can be incorporated into the meat
before it is shaped. Included are flavorings and flavor
components having certain masking agent attributes which may
contribute somewhat to addressing WOF development. Typical
components in this regard will be added at levels on the order
of about 0.5 to about 1.5 weight percent, based upon the total
weight of the meat block.
It is preferred to include in the formulation an
antioxidant/antimicrobial agent as an external coating after
formation of the meat into the desired shape, and prior to
cooking. Caramel coloring components are useful in this
regard. In so proceeding, the shaped meat can be dipped into
an aqueous solution of the caramel coloring (or otherwise
applied) prior to cooking. Caramel coloring of this type is
produced as the dark-brown liquid or solid material resulting
from heat treatment of a food-grade carbohydrate such as
dextrose, invert sugar,~lactose, malt syrup, molasses, starch
hydrolysates and fractions thereof, or sucrose.
Caramelization of these carbohydrates typically is assisted by
employing one or more food-grade acids, alkalis or salts.
Exemplary acids in this regard are acetic acid, citric acid,
phosphoric acid, sulfuric acid and sulfurous acid. Exemplary
alkalis are ammonium hydroxide,. calcium hydroxide, potassium
hydroxide and sodium hydroxide. Exemplary salts are ammonium,
sodium or potassium carbonate, bicarbonate, phosphate, sulfate
and sulfite. A suitable caramel coloring aqueous solution is
Maillose~, available from Red Arrow Products. This particular
caramel coloring solution has a pH of about 3, a density of
8.6 pounds per gallon, and a Brix of about 9°. It is a clear,
brown liquid having a slightly sweet aroma. Application can
be by spraying, atomizing, dipping or brushing at a
recommended usage level of about 0.3% to about 2% uptake.
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The shaped meat product prepared according to the
invention is cooked in order to provide the precooked meat
component. This precooking shapes the meat component, kills
microbes, provides food safety and flavor development, and
contributes to the ready-to-eat characteristic of the shaped
meat component. Cooking continues until the meat component
attains an internal temperature of at least about 170° F
(76.7° C). This temperature elevation or cooking can be
carried out as desired. The preferred cooking approach is
within a convection oven while humidity is maintained.
Achieving this temperature is believed to be important in
maximizing advantageous development of the antioxidant
compounds so as to most effectively, efficiently and
advantageously achieve the antioxidant attributes of the
present invention.
After appropriate cooling, the resulting precooked
shaped meat component is vacuum packaged and hermetically
sealed within an oxygen-barrier film. When vacuum packaging
is combined with the other features of the invention, same
significantly reduces WOF development which is detrimental to
the shelf life of precooked, uncured shaped meat products. It
has been found to be especially advantageous to proceed with
the full combination of meat formulation, processing and
packaging features. This combination provides the extended
and advantageous shelf life which is important in achieving
all of the advantageous effects of the invention.
Precooked, shaped meat components 11 taking~the
form of meat patties are illustrated in FIGS. 1, 2 and 3.
Precooked meat components 11 are hermetically sealed under
vacuum within a vacuum pouch 12 of oxygen-barrier film which
provides a vacuum-pulled envelope in which the meat components
are packaged within an environment which significantly reduces
oxygen which otherwise could negatively impact the meat
components.
Also illustrated are a plurality of baked dough
components 13, such as buns, rdlls, biscuits, muffins, and the
like. Preferred baked dough components are these types of
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products as described in commonly owned U.S. application
Serial No. 08/678,905, filed July 12, 1996, the disclosure of
which is incorporated hereinto. These baked dough components
are shelf stable under refrigerated conditions (about 40' F)
5 for at least 60 days. When packaged as described herein,
longer shelf lives will be attained to retard staling and off-
flavors.
Baked dough components 13 are hermetically sealed
within a gas-flushed film container 20. It will be
10 appreciated that this separate hermetic packaging prevents
transfers of flavor, moisture, odor, color and the like
between the precooked meat component and the baked dough
component until after each is removed from its respective
pouch or container. Baked dough components 13 also may be in
their own film pocket which is sealed, such as the illustrated
overwrap 14.
Referring now to the illustrated food package
containing the components for a ready-to-eat or ready-to-
assemble precooked meat sandwich, this food package includes a
rigid or semi-rigid base tray 20 having a plurality of
recessed compartments and a top 30 which can be fitted to base
tray 20 and sealed thereto as illustrated in FIGS. 2, 3 and 4.
Typical sealing is by the application of heat in accordance
with generally known procedures. Base tray 20 of FIGS. 1, 2
and 3 includes a plurality of compartments 21, 22 and 23,
separated by internal flanges 15, 16 and 17 in order to _
thereby contain the components of the meal kit and to separate
selected components from one another, as desired.
In addition to the precooked meat components il
and their vacuum pouch 12 and the baked dough components 13
and their container 14, other components of the meal kit are
illustrated. These include cheese slices 31, condiments 32
and 33, such as relish, mustard, ketchup, formulated sauce and
the like. Typically, these components would be assembled by
the consumer, together with one or more of the precooked
shaped meat components 11 and baked dough components 13 into a
sandwich meal. If desired, this sandwich meal can be consumed
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in its refrigerated or a non-reheated condition.
Alternatively, the assembled sandwich can be reheated in a
microwave oven or the like. Also illustrated is a treat or
dessert component 34, such as wrapped candies.
It will be noted that each of the food components
is separately compartmentalized and/or separately wrapped or
hermetically sealed. This helps to insure that there is no
flavor transfer or other undesired transfer such as moisture
and particulates between or among the individual components.
Each compartment is sealed from the other by virtue of the
internal flanges 15, 16, 17 which extend the entire height of
each respective compartment. Another element of this separate
packaging feature is having the top sheet 30 hermetically
sealed to the periphery and internal flanges of the base tray
20. In the illustrated embodiments, the peripheral seal is
along perimeter top edge 24 and flange top edges 25, 26 and
27. Top sheet 30 is airtightly sealed to these edges 24, 25,
26 and 27 with a hermetic and peelable seal. The package as
sealed is preferably gas flushed. Individual components could
be gas flushed or vacuum sealed and placed in the base tray
during forming or assembly of the kit. Further details of
this type of package are found in U.S. Patent No. 5,747,084,
the disclosure of which is incorporated hereinto.
Top 30 is preferably a sheet made of a transparent
flexible film material. This film material preferably has the
ability to be printed upon to the extent desired. Printing
directly onto the top 30 is especially desirable in an -
embodiment such as illustrated in FIG. 4, which does not
include exterior packaging such as that shown in the
embodiment of FIGS. 1, 2, and 3. As can be seen in FIG. 4,
top sheet 30a includes a label portion 38 having indicia
printed thereupon. This printing can be directly onto the
sheet itself or can be an initially separate label which is
adhered onto the sheet. Any such label can include text and
graphics, required labeling information, and the like.
With reference to the base tray 20 which is
illustrated in FIGS. 1, 2 and 3, the compartment 23 is
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illustrated as including a shelf 36. When provided, shelf 36
allows additional volume for conveniently accommodating food
components. If desiredw the surface of the shelf 36 which is
generally parallel to the top 30 can provide support for a
particular food component. This can be accompanied by a
particular shape of the indent area 37 defined in part by the
vertical wall of the internal flange 16 of the compartment 23.
For example, indent area 37 can be shaped to accommodate
oversized baked dough components 13, which can then rest upon
the shelf 36, while other portions of the baked dough
components rest upon the precooked meat components below at
least a portion of the baked dough components and resting
within the compartment 23. As can be seen in the illustrated
embodiment, the baked dough components can be sized so their
volume is accommodated by the compartment 23 without requiring
the additional volume provided by the space defined by the
shelf 36 and the indent area 37. In the FIG. 4 embodiment,
for example, the compartment 23a of base tray 20a does not
incorporate any such shelf structure, and this compartment 23a
more closely conforms to the overall shape of the baked dough
components within their gas flushed film container 14. In
this illustrated embodiment, this overall shape generally
continues for the precooked shaped meat components within
their vacuum pouch 12.
The embodiment illustrated in FIGS. 1, 2 and 3
includes an outer carton 40, which is sized and shaped to
accommodate the base tray 20. .In this illustrated embodiment,
the outer carton also is sized and shaped to accommodate
another meal component, which can be a side item such as a bag
of chips, or a containerized drink, for example. Illustrated
in this regard is a carbonated soft drink within a generally
rigid container 41 such as a metal can. A drink, such as a
non-carbonated juice-type drink could instead be provided, for
example, in a soft-sided pouch. Accordingly, the embodiment
of FIGS. 1, 2 and 3 provides a meal which is more complete
than that of FIG. 4.
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In the illustrated embodiment, the outer carton 40
has a depth which is sized to accommodate the generally rigid
drink container 41. This depth is greater than needed to
accommodate the depth of the illustrated base tray 20.
Accordingly, a platform 42 is included along a portion of the
bottom panel 43 of the outer carton 40. Platform 42 includes
a sidewall 44 having a height adequate to properly "face" the
top 30 with respect to a top panel 45 of the outer carton 40.
In this manner, the food components and/or any labeling
information with respect to the top 30 are more readily
visible through openings of the top panel 45, such as those
designated at 46, 47 and 48.
Exemplary illustrations of the disclosure herein
are provided in the following examples.
Exa~le 1
Chilled ground beef containing about 10% fat was
blended with various ingredients in the following percentages
(based on total formulation weight unless otherwise noted) as
follows: 93.168 weight percent ground 90 beef (10% fat);
0.094 weight percent sodium diacetate; 4 weight percent sodium
lactate syrup (60% sodium lactate); 0.5 weight percent LEM-O-
FOS~ antioxidant; 0.038 weight percent StabilEnhance~ OSR-1298
antioxidant (included as 0.4 weight percent of the fat); 1.2
weight percent sodium chloride; and l weight percent
flavorings. This composition was formed into patties using a
FORMAX~ patty former. The patties were dipped in caramel
coloring solution and cooked using an impingement oven until
the patties reached an internal temperature of about 170' F.
The thus precooked patties were frozen and vacuum packaged in
pairs using a high oxygen barrier film. These vacuum packaged
precooked patties were held frozen for up to 30 days prior to
thawing and incorporated into a refrigerated kit of a type
generally illustrated in FIG. 4. These gas-flushed kits were
satisfactorily held for up to 90 days under retail
refrigeration conditions, the target shelf-life for products
of this type.
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Example 2
Beef patties were prepared. Fifteen-pound batches
of hamburgers were madevusing 89 cow beef (11% fat) ground to
1/8 inch. Each batch contained sodium lactate syrup (60%
sodium lactate) at a level of 4 weight percent of the meat
block. All blocks also included sodium diacetate at 0.1
weight percent of the meat block. No flavorings were added.
Table 1 summarizes the ingredients within each composition,
identified according to Treatment Number. Various amounts of
sodium tripolyphosphate/lemon solids blend, rosemary extract
and sodium chloride are designated. Treatment No. il was not
in accordance faith the invention. It included 71.19 grams of
antioxidant salt in order to provide a Reference sample. This
antioxidant salt was a commercially available blend of the
synthetic antioxidants BHA, BHT, together with sodium
chloride.
Table 1
2 Sodium Anti- Sodium Phos- Rose-
0 Treat- 90 beef lactateoxidant di- phate mary NaCl
ment syrup salt acetate + Lemon extract salt
Number (lbs) (g) (g) (g) (g) (g) (g)
1 14.30 260.99 0 6.48 0 0.13 51.92
2 2 14.29 260.87 0 6.47 3.24 0.13 51.90
5
3 14.29 260.90 0 6.48 0 2.60 51.90
4 14.28 260.78 0 6.47 3.24 2.59 51.88
5 14.24 260.00 0 6.45 0 0.13 77.59
6 14.24 259.88 0 6.45 3.23 0.13 77.55
3 7 14.24 259.91 0 6.45 0 2.59 77.59
0
8 14.23 259.79 0 6.45 3.23 2.58 77.53
9 14.26 260.39 0 6.46 1.62 1.36 64.75
10 14.26 260.39 0 6.46 1.62 1.36 64.75
11 14.26 260.28 71.19 0 0 0 0
35
Each batch was mixed in a Hobart vertical mixer
for 3 minutes on speed setting 1. Meat was stuffed into
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fibrous casings and chilled to aid slicing. Product was
sliced 1/4 inch thick and cooked. Cooking proceeded for 7
minutes at 370° F (188°:C) in a convection oven with a pan of
water inside in order to maintain humidity. The patties were
5 on stainless steel baking sheets and were heated to an
internal temperature of 170° F (76.7° C). Certain of these
cooked burgers were vacuum packaged in a high oxygen barrier
film, while others of these burgers were sealed in plastic
bags containing atmospheric air. All patties were immediately
10 frozen to 0° F (-18° C) and held for three days. Both
categories of patties were subsequently stored at 40° F
(4.4° C). .
Seven days from cooking (four days after
defrosting), samples from each Treatment Number which were
15 stored in air were submitted to a trained flavor profile
sensory panel for assessment of off-aroma, beef flavor
intensity, and off-flavor intensity. Panelists noted which
treatments each considered acceptable. Mean scores of sensory
attributes by Treatment Number are shown in Table 2.
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Table 2
7 Pn t n1- Qra 1 c
Hauser Anti- Overall Accept-
No. Lem-0-Stabil-Sal# oxidantOff Differ-Beef ante
Fos Enhanr~e(X) Salt ence Off (X)
I (X) (X) Arana from Flavor
(X) Refer- Inten-Flavor
ante sity
1 0 0.02 0.8 --- 4.25 4.46 3.25 4.55 0
2 0.50 0.02 0.8 --- 4.26 3.8 2.83 4.59 0
3 0 0.40 0.8 --- 4.40 3.48 2.92 3.99
4 0.50 0.40 0.8 --- 3.63 2.71 3.35 2.83 50
5 0 0.02 1.2 --- 4.75 3.81 3.16 3.82 0
6 0.50 0.02 1.2 --- 4.29 3.84 3.43 3.70 33
7 0 0.40 1.2 --- 4.22 2.79 3.17 3.29 33
8 0.50 0.40 1.2 --- 3.84 2.64 3.15 2.70 83
9 0.25 0.21 1.0 --- 4.08 3.47 3.04 3.26 17
10 0.25 0.21 1.0 --- 4.28 3.36 3.13 3.68 17
11 --- --- --- 1.1 3.87 2.58 3.46 2.50 83
~ Formulated as a percentage of the meat blocks.
Z Formulated as a percentage of the fat.
Table 2 reports mean values of sensory attributes
for the beef patties stored in air for seven days. The range
in values for all sensory attributes was less than 2 units.
No consistent effects due to treatment were~observed fog-Off
Aroma, Beef Flavor Intensity, or Off Flavor. The addition of
rosemary extract usually resulted in a Lower Overall
Difference from the Reference Sample (Treatment No. 11)
(P < 0.03). The addition of both the rosemary extract and the
phosphate/lemon concentrate blend resulted in significantly
(P < 0.03) higher percent acceptable by the panelists.
Treatment No. 8 resulted in the highest percent Acceptance.
This non-synthetic antioxidant combination achieved an
Acceptance percentage equal to that of the Reference Sample
containing the synthetic antioxidant blend.
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The vacuum packaged samples were stored for an
additional week at 40° F (4.4° C). TBARS values were
determined for these vacuum packaged samples stored under
refrigeration for two weeks, as well as for the above-noted
samples stored in air under refrigeration for only one week.
The TBARS values are determined in accordance with a procedure
known in the art, such being a chemical measurement of lipid
oxidation which has often been correlated to WOF development.
The TBARS value is the Thiobarbituric Acid Reactive Substances
value. It measures a concentration of volatiles and is
generally characterized as a method for measuring aldehydes.
The averaged TBARS values for the air-stored patties amounted
to 1.11 TBARS (ppm malonaldehyde). The averaged TBARS values
for the vacuum packaged patties were reported as 0.26 TBARS
(ppm malonaldehyde). The TBARS values of the samples stored
in air were significantly (P < 0.05) higher than those from
the samples stored in vacuum packages for a longer time
period. This illustrates the importance of storing the
precooked refrigerated and uncured beef patties in the
substantial absence of air.
Example 3
A ground beef formulation was prepared with 93.168
weight percent ground 90 beef (10% fat); 0.094 weight percent
sodium diacetate, 4 weight percent sodium lactate syrup (60%
syrup); 0.5 weight percent LEM-O-FOS~ antioxidant; 0.038
weight percent (0.4 weight percent of the fat) StabilEnHance~
antioxidant; 1.2 weight percent sodium chloride and 1 weight
percent flavorings having flavor/masking agent properties.
Except as indicated, each percentage is based on the total
weight of the formulation (meat block).
This formulation was formed into patties using a
Formax~ former at 22-24° F (-5.5° to -4.4° C). These
patties
were then atomized with caramel coloring solution (Maillose
solution). The treated patties were cooked in an impingement-
type convection oven, frozen, and vacuum packaged in pairs
using a high oxygen barrier film. The patties were held
CA 02279054 1999-07-28
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frozen up to 45 days prior to thawing. Thawed patties were
held in retail display packages as generally shown in FIG. 4,
the packaged kit being gas-flushed. This holding was for up
to 90 days under retail refrigeration conditions. Informal
taste and aroma evaluation indicates acceptability in terms of
WOF and microbial stability. The acceptable refrigerated
shelf life of these precooked, uncured patties was indicated
as being for months, rather than for days, which is the case
when the invention is not practiced.
Example 4
BQVine meat having about 10 weight percent fat was
ground to one-half inch and formulated as follows. On a
weight percent basis of the total formulation, this ground
beef at 93.1682 percent of this meat block was blended with
1.2 percent sodium chloride, 0.0375 weight percent
StabilEnhance~ antioxidant, 0.5 weight percent LEM-O-FOS~
antioxidant, 0.0943 weight percent sodium diacetate, and 1
weight percent flavoring. After blending for about two
minutes, 4 weight percent, based on the weight of total
formulation, of sodium lactate syrup was added, and blending
proceeded for another two minutes. Final grind size was 3/32
inch, and its temperature was between about 22-24° F (-5.5 to
-4.4° C) coming out of the blender.
Patties formed from this formulation were atomized
with Maillose caramel coloring solution and cooked to 17_2-175°
F (77~8-79.4° C), this being the cooked meat temperature. The
cooked products were frozen. The products were put up into
vacuum packages having two cooked patties per package, at a
3o total weight of 1.3 ounce (36 grams).
These patties were subjected to sensory shelf-life
tests. Vacuum packaged patties were stored at 40° F (4.4° C)
and were subjected to sensory evaluation after various
refrigerated storage time periods. This refrigerated storage
in the dark was terminated at 208 days. It was determined
that these patties had a flavor shelf life of at least 208
days, which was when the test was terminated, evaluations
CA 02279054 1999-07-28
19
having been made at 28 days, 47 days, 68 days, 90 days, 111
days, 125 days, 139 days, 179 days and 208 days. In addition,
a Reference control formula was stored at -65° F (-54° C) in
the dark. Concerning off-flavor intensity, no significant
off-flavors were recorded by the sensory evaluation panel
throughout the 208-day study. Concerning the overall-
difference evaluation results, patties stored at 40° F dark
registered a significant difference from the -65° F dark
Reference control at 111 days of storage. This difference
from the Reference at 111 days was significant at P < 0.05.
Comments from individual panelists describing these
differences included "sour, old, charred" flavors and "firmer,
drier" texture, but subsequent evaluations during this testing
showed no significant differences. More particularly, the
overall-difference evaluations at 125 days, 139 days, 179 days
and 208 days did not detect any significant difference in the
overall sensory attributes.
Example 5
Bovine meat having about 10 weight percent fat was
ground to one-half inch and formulated as follows. On the
basis of weight percent of the meat block, this ground beef
was at a level of 93.3825 percent of this meat block and was
blended with 1.2% sodium chloride, 0.0375 weight percent
StabilEnhance~ antioxidant, 0.5 weight percent LEM-O-FOS~
antioxidant, 0.0943 weight percent sodium diacetate, and
0.5857 weight percent flavoring,, including Southwest sp-i-ces.
After blending for about two minutes, 4.2 weight percent,
based on the weight of total formulation, of sodium lactate
syrup was added, and blending proceeded for another two
minutes. Final grind size was 3/32 inch, and its temperature
was between about 22-24° F (-5.5 to -4.4° C) coming out of the
blender.
Patties formed from this formulation were sprayed
with Maillose caramel coloring solution and cooked at 169-172°
F (76.1 - 77.8° C), this being the cooked meat temperature.
The cooked products were frozen. The products were put up
CA 02279054 1999-07-28 ( ,
into vacuum packages having two cooked patties per package, at
a total weight of 1.3 ounce (36 grams).
Patties in accordance with this formula were
vacuum packaged and stored at 40° F (4.4° C) in dark storage.
5 They had a flavor shelf-life of at least 127 days, but less
than 208 days when the shelf-life sensory testing was
terminated. More specifically, concerning off-flavor
intensity, significant "stale, warmed-over, bitter" off-
flavors were recorded for the 40° F dark test patties stored
10 at 208 days, while there was still no significant difference
at 127 days. Concerning the overall-difference evaluation,
the 40° F dark~patties were significantly different from the -
65° F dark Reference control patties after 208 days of
storage, but not at 127 days of storage. Individual panelists
15 commented on "bland, less grill flavor, warmed-over, bitter
off-flavors, and tougher, less moisture texture" at the 208
days evaluation. These off-flavor and overall-difference
evaluations were made at 33 days, 56 days, 69 days, 90 days,
110 days, 127 days and 20,8 days. At 208 days, the difference
20 from the Reference control was significant at
P < 0.05.
It will be understood that the embodiments of the
present invention which have been described are illustrative
of some of the applications of the principles of the present
invention. Numerous modifications may be made by those
skilled in the art without departing from the true spirit and
scope of the invention.
