Packaging articles, films and methods that promote or preserve the desirable color of meat

A technology of packaging film and vacuum packaging, applied in the field of method and packaging film

Active Publication Date: 2007-03-28
CURWOOD INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of these methods teach us anything about the use of nitrite, nitrate or nitric oxide to select a preferred red color f

Method used

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  • Packaging articles, films and methods that promote or preserve the desirable color of meat
  • Packaging articles, films and methods that promote or preserve the desirable color of meat
  • Packaging articles, films and methods that promote or preserve the desirable color of meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0048] The packaging film 22 of the present invention has been developed through experiments in which various chemicals were diffused onto the raw meat before being vacuum-packed. The chemicals used are various reducing and oxidizing agents, which are tested in an attempt to affect the reducing activity (MRA) and oxygen consumption rate (OCR) of raw meat.

[0049] The purpose is to stabilize the respiratory environment of the meat so that the oxidation of myoglobin is delayed after exposure to oxygen. Commonly used meat additives are also evaluated. Chemicals include a variety of phosphates, sulfites, acids and bases, salts, different forms of vitamin C, antioxidants, oxygen chelating agents, plant extracts such as rosemary extract, and others beyond the scope , And does not have to be associated with this disclosure.

[0050] During these trials, sodium nitrite and sodium nitrate were tested. The industry has discovered that very small amounts of nitrite and nitrate affect the co...

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PUM

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Abstract

The present invention is a method for improving the visual appearance of a food product (12) and a film (22) utilized in the method. The film includes an effective amount of a nitrogen-containing compound contained within or applied to one side of the film and adapted to contact a food item held within a food packaging container (10). Upon contacting the food item within the container, the nitrogen-containing compound forms nitrous oxide gas within the container, because of the contact of the compound with and dissolution into the juices of the food product. Thus, the physical contact of the packaging film with the food product causes a preferred reddish bloom to appear on the viewing surface (100) of the food item without effecting the appearance, performance or color of the interior of the food product.

Description

Technical field [0001] The present invention relates to the packaging of foods, and more specifically to a method and packaging film, which are suitable for delivering materials to the surface of the food to make the food in the package have an attractive appearance. Background technique [0002] In essence, the color of meat is the single most important quality characteristic for maintaining meat, which affects the sale of meat. Customers use color as a criterion for judging freshness. The color of the meat comes from myoglobin. The myoglobin is a complex colored protein that exists in the muscle tissue of all animals. Its biological function lies in the storage and transmission of oxygen. It accomplishes this function by reversibly combining with molecular oxygen, thereby creating an intracellular source of oxygen for mitochondria. Pork and poultry contain lower amounts of myoglobin than beef, so they are lighter in color than beef. [0003] Myoglobin is composed of a non-prote...

Claims

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Application Information

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IPC IPC(8): B32B9/04A23B4/10A23B4/16A23L3/3445A23L13/00B32B27/08
CPCA23B4/16A23B4/10B32B27/08A23L3/3445A23L3/358B32B9/04B32B27/16B65D65/40B32B7/06B32B2307/208B32B2307/202B32B2405/00B32B15/08
Inventor 丹·G·西格埃尔
Owner CURWOOD INC
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