초록 ▼

A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also

A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearanceof meat over a traditionally handled product.

대표청구항 ▼

[ What is claimed is:] [1.] A method of treatment of meat comprising the steps of:pre-treating the meat under substantially anaerobic conditions wherein free oxygen is present in an amount of 50,000 parts per million or less for a pre-determined period of time sufficient to substantially suspend oxy

[ What is claimed is:] [1.] A method of treatment of meat comprising the steps of:pre-treating the meat under substantially anaerobic conditions wherein free oxygen is present in an amount of 50,000 parts per million or less for a pre-determined period of time sufficient to substantially suspend oxygen metabolism on or in the meat prior to exposure of the meat to a controlled environment of predetermined temperature and gas type which contains oxygen;exposing the meat to the controlled environment having the predetermined temperature and gas type; andholding said gas during a further predetermined period of time for meat containment in the controlled environment at a pressure in excess of atmospheric.