Milk mineral compositions for use with raw meat products

Abstract

The invention relates to the use of milk mineral and / or phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. In one aspect of the present invention, compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, and / or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit oxidation which may result in oxidation and discoloration of the raw meats. In one embodiment of the invention, compositions and methods are provided to enhance color characteristics of fleshy meat products to produce aesthetically pleasing products to the consumer.

Description

FIELD OF THE INVENTION [0001] The present invention is directed to compositions and methods for extending the shelf life of perishable foods. More particularly, aspects of the invention relate to the use of milk mineral and phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. BACKGROUND OF THE INVENTION [0002] Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. Traditionally, meat is frozen to slow the oxidation process and inhibit the associated rancid flavors and odors. Freezing, however, can result in a decrease in flavor and discoloration that is unappealing to the consumer. [0003] Oxidation of myoglobin pigment to a brown color can occur with meats packaged in oxygen-permeable polyvinyl chloride (PVC). Consumers usually look t...

AI Technical Summary

Benefits of technology

[0010] The various embodiments of the present invention are directed to the use of additive compositions to reduce oxidation processes leading to rancidity and discoloration of raw fleshy meat. According to one aspect of the invention, an antioxidative composition is provided with a fleshy meat that is packaged in a modified atmosphere to extend the shelf life of the raw meat. The additive compositions may include milk mineral containing calcium. In other aspects, the additive compositions may include phosphate compounds. In at least one embodiment, the additive compositions may be a fortifying agent to increase the nutritional value of the meat. In yet other embodiments, the additive compositions may comprise additional components, including colorants and flavoring.

[0011] According to the various embodiments of the invention, the additive compositions may be mixed with or applied to raw fleshy meats to stabilize the coloration of the packaged meats and limit bacterial colonization. The additive compositions may reduce the amount of incidental light contacting the meat product. In other aspects, the additive compositions may reduce the amount of moisture lost from the meat during storage or display.

Problems solved by technology

Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation.

As a result, such uncooked products are known to have relatively short shelf lives.

Freezing, however, can result in a decrease in flavor and discoloration that is unappealing to the consumer.

Even the slightest brown color in meats may be found unappealing to consumers, thus reducing the sales of the meat.

The shelf life of meat packaged under normal atmospheric conditions, however, generally is diminished.

This is especially seen in packaged raw fleshy meat as the oxidation of natural pigments typically results in the rapid occurrence of brown discoloration, even when the meat is stored at lower temperatures.

This process, however, results in the meat turning a shade of purple, which is not acceptable to consumers.

An increase in moisture loss may occur, however, in such atmospheres when compared to samples packaged in a vacuum.

Furthermore, high oxygen environments are more conducive to colonization by bacteria, thus further reducing the shelf life.

Conversely, meat packaged in 100% CO2 has been shown to inhibit aerobic bacterial growth, but the resulting color was less desirable than meat packaged in O2.

Furthermore, display lighting systems in supermarkets may contribute to meat color discoloration.

Attempts to block light, however, may obscure consumers' inspection of the meat and be undesirable in some display settings.

Natural antioxidants, however, may be less effective than synthetic antioxidants, and have not been fully evaluated for packaging and storing raw products, such as beef.

Furthermore, producing antioxidants for the sole purpose of packaging meat is generally cost-prohibitive.

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