System and method for continuous meat processing

Abstract

The present invention relates to a system and method for continuous meat processing comprising: at least one nanobubble generating unit, which generates at least one constant flow of oxygen nanobubbles (NB-O2); at least one container, which allows the continuous passage of an oxygen nanobubble (NB-O2) and water solution, and which further contains at least one piece of at least one meat type to be processed with said oxygen nanobubble and water solution; and at least one ultrasound generating unit, which generates ultrasounds that are mobilised through the aqueous nanobubble solution, to cause the implosion of the oxygen nanobubbles in the at least one piece of meat.

Description

A SYSTEM AND METHOD FOR THE CONTINUOUS TREATMENT OF MEAT DESCRIPTIVE MEMORY BACKGROUND OF THE INVENTION

[0001] The food industry faces multiple challenges that affect the entire value chain, from the management of agricultural and forestry resources and raw materials to waste management, sustainability, emissions, traceability, logistics, food preservation, quality control, packaging, food safety, and the ever-changing demands of consumer preferences. Adapting to evolving consumer demands, such as the preference for fresh foods, addressing concerns about animal health and welfare, and improving the organoleptic properties of foods while ensuring consistent quality and safety standards across various sales channels around the world is essential to maintaining a competitive position within this industry.

[0002] Likewise, when it comes to meat products, there is a greater challenge in ensuring consumer health, safety, and satisfaction, while also ensuring the efficiency and profitability of industrial processes must not be sacrificed. In this context, it is considered crucial to focus efforts on the intrinsic quality of meat products, prioritizing aspects such as their preservation, shape, appearance, and texture, which play a fundamental role in consumer safety and sensory experience.

[0003] In the search for solutions to these challenges, and particularly for the long-distance export of fresh-frozen meat products, there is a recognized need to adopt an approach that transcends the microbiological aspect and focuses on improving specific food characteristics, such as meat maturity and tenderness. Historically, concern has been directed solely toward managing microbiological risks; however, it is becoming imperative to also consider organoleptic quality, given that it has a direct impact on consumer acceptance and preference in international markets. This encourages a redefinition of quality standards, with attention shifting toward optimizing characteristics that impact the consumer experience.

[0004] At the current state of the art, there are certain developments close to the present invention based on the application of nanobubbles. The application of nanobubbles (NBs), nanometric-sized bubbles that encapsulate gases such as oxygen, nitrogen, CO2, ozone, among other industrial gases, has become a novel tool with unique exploitable properties. These tools are being used in various industries and can improve certain food properties.

[0005] Among the most recent disclosures considered, there is, for example, the disclosure of patent JP4044583B2, which describes a method for sterilizing and generating a fish paste product using oxygen nanobubbles that cause a germicidal effect. The method comprises a step of adding water enriched with oxygen nanobubbles to a raw material of the fish paste product, and a step of collapsing part of the oxygen nanobubbles added to the raw material through the use of high-frequency shock waves.

[0006] From what has been described in the preceding paragraph, it is possible to observe that said document teaches a methodology to address the problem related to the reduction of the bacterial load, where the application of nanobubbles to the fish paste is carried out through spraying on its surface, which differs from what is described by the present invention, in which the meat samples are immersed in water with nanobubbles, thus increasing the antimicrobial effect. In this sense, although the present invention can solve the problem of the bacterial load, the modalities described here mainly aim at another problem, which is related to the improvement in the tenderness of the meat, which is not described or suggested by the previous technology, which has no way of improving its texture or tenderness, given that it corresponds to a paste.

[0007] On the other hand, there is also a method for improving the tenderness of lamb, disclosed in patent CN114128842A, which comprises the following steps: continuously preparing micronanobubbles in water for cooking lamb by using a micronanobubble generating device to prepare micronanobubble water, and heating the micronanobubble water to a specific temperature; adding the lamb taken out of a vacuum package to the micronanobubble water, continuously heating the micronanobubble water until the core temperature of the micronanobubble water reaches a target temperature, and immediately removing the lamb. Once the technical scheme is adopted, the tenderness and flavor of the lamb can be improved.

[0008] Considering then the teachings of the preceding disclosure, it is possible to observe that, although said disclosure also aims at improving tenderness, it describes a different process than that of the present invention, since the water with nanobubbles must be heated to a temperature of between 40-60°C, before introducing the lamb meat, where, after the lamb meat is in the water with nanobubbles, the temperature of the water is continuously increased to 80°C, and then the cooked lamb is immediately removed.

[0009] In view of the above, although the preceding disclosure also seeks to improve the tenderness of a type of meat, said document occupies much higher temperature ranges than those of the present invention, since its purpose is to cook the meat at the same time as improving its tenderness. This does not occur in the system of the invention, where the steps of immersing the meat in water with nanobubbles and that of making them Implosion through ultrasound is carried out at low temperature and short time, in order to avoid the proliferation of pathogens, it not being an objective of the invention to cook the meat during these stages.

[0010] On the other hand, it has been experimentally determined that the present invention, which is based on the application of oxygen nanobubbles, when combined with ultrasound under certain conditions, significantly contributes to improving meat tenderness, without increasing the bacterial load. By putting into practice the application of nanotechnology to improve meat tenderness, it directly responds to the needs and expectations of a constantly evolving food industry. This proactive approach, aligned with regulations in export markets, represents an effective response to contemporary challenges, redefining industry strategies to meet changing market demands, in order to consolidate itself as a leader in the delivery of food products of exceptional quality. DESCRIPTION OF THE INVENTION

[0011] The invention relates to a system and method for the continuous treatment of meat, which improves its tenderness through the use of oxygen nanobubbles and ultrasound.

[0012] According to a first preferred embodiment of the invention, the system comprises: at least one nanobubble generating unit, which generates at least one constant flow of oxygen nanobubbles (NB-O2); at least one container, which allows the continuous passage of a solution of oxygen nanobubbles (NB-O2) and water, and which also contains at least one piece of at least one type of meat to be treated with said solution of oxygen nanobubbles and water; and at least one ultrasound generating unit, which generates ultrasounds that move through the aqueous nanobubble solution, to cause the implosion of the oxygen nanobubbles in the at least one piece of meat.

[0013] According to another embodiment of the invention, the system further comprises at least one container containing oxygen and water nanobubble solution.

[0014] According to another embodiment of the invention, the system further comprises at least one controller for controlling the operation of the ultrasound generating unit.

[0015] According to another embodiment of the invention, the at least one nanobubble generating unit does so at a rate of between 1,500 and 4,500 L / hour, preferably 3,000 L / hour.

[0016] According to another embodiment of the invention, the at least one nanobubble generating unit does so with a nanobubble concentration ranging between 50 and 150 nanobubbles per ml, preferably between 105 and 108 nanobubbles / ml.

[0017] According to another embodiment of the invention, the oxygen nanobubbles have a size between 90 and 330 nm, preferably between 180 and 220 nm.

[0018] According to another embodiment of the invention, the concentration of dissolved oxygen is between 20 to 90 ppm, preferably between 40 to 60 ppm.

[0019] According to another embodiment of the invention, the frequency of the ultrasound is between 10 kHz and 4 MHz, preferably between 20 kHz and 2 MHz.

[0020] According to another embodiment of the invention, the temperature of the oxygen and water nanobubble solution is between 1°C and 10°C, preferably between 3°C and 7°C.

[0021] According to another embodiment of the invention, the system also comprises a formulation with stabilizers, which allows stabilizing the oxygen nanobubbles and achieving a decrease in the force applied by the texturometer.

[0022] According to another embodiment of the invention, the system allows improving the tenderness of the meat between 5 and 45%, preferably up to 30%.

[0023] According to another embodiment of the invention, the system allows reducing the microbial load by between 1 and 6 log, preferably up to 3 log.

[0024] Furthermore, according to a second preferred embodiment of the invention, a method for the continuous treatment of meat is also described, comprising the following steps: selecting at least one piece of at least one type of meat; generating at least one constant flow of oxygen nanobubbles (NB-O2) through at least one nanobubble generating unit; introducing the at least one piece of meat into at least one container; treating the at least one piece of meat with a solution of oxygen nanobubbles (NB-O2) and water; allowing the at least one piece of meat to rest; applying ultrasound to the at least one piece of meat; and removing the at least one piece of meat from the at least one container.

[0025] According to another embodiment of the invention, the method further comprises storing the oxygen and water nanobubble solution in at least one oxygen and water nanobubble solution-containing container.

[0026] According to another embodiment of the invention, the method further comprises controlling the operation of the at least one ultrasound generating unit through at least one controller.

[0027] According to another embodiment of the invention, the step of selecting the at least one piece of meat further comprises selecting the at least one piece of meat from the group comprising meats of marine animals suitable for consumption, including, but not limited to, fish meat, crustacean meat and mollusc meat.

[0028] According to another embodiment of the invention, the step of selecting the at least one piece of meat further comprises selecting the at least one piece of meat from the group comprising meats of domestic animals suitable for consumption, including, but not limited to, beef, pork, lamb, and poultry.

[0029] According to another embodiment of the invention, the method further comprises selecting at least one piece of poultry meat from the group comprising chicken meat in its different varieties, turkey meat in its different varieties, and duck meat in its different varieties.

[0030] According to another embodiment of the invention, the step of generating at least one constant flow of oxygen nanobubbles further comprises generating the oxygen nanobubbles with a size between 90 and 330 nm, preferably between 180 and 220 nm.

[0031] According to another embodiment of the invention, the step of generating at least one constant flow of oxygen nanobubbles further comprises generating the oxygen nanobubbles with a dissolved oxygen concentration of between 20 to 90 ppm, preferably between 40 to 60 ppm.

[0032] According to another embodiment of the invention, the step of letting the at least one piece of meat rest further comprises letting the at least one piece of meat rest for 10 to 90 seconds, preferably for 20 to 60 seconds.

[0033] According to another embodiment of the invention, the step of applying ultrasound to the at least one piece of meat further comprises applying the ultrasound for periods of 30 seconds and 45 minutes, preferably from 1 to 30 minutes, to eliminate microorganisms and improve the texture of the meat.

[0034] According to another embodiment of the invention, treatment with oxygen nanobubbles, rest and ultrasound treatment leads to a significant reduction in the bacterial load present in the meat samples, making them suitable for human consumption with a lower risk of microbiological contamination.

[0035] According to another embodiment of the invention, treatment with oxygen nanobubbles, rest and ultrasound treatment improves the texture and tenderness of the meat, providing an improved sensory experience during consumption.

[0036] According to another embodiment of the invention, the step of applying ultrasound to the at least one piece of meat further comprises applying the ultrasound for a period of 30 seconds to 8 minutes, preferably between 1 to 5 minutes.

[0037] According to another embodiment of the invention, the method further comprises, after the step of removing the at least one piece of meat, processing the at least one piece of meat.

[0038] According to another embodiment of the invention, the method further comprises, after the step of removing the at least one piece of meat, or after the step of processing the at least one piece of meat, freezing said at least one piece of meat.

[0039] According to another embodiment of the invention, the method further comprises, after the step of removing the at least one piece of meat, cooking said at least one piece of meat for a time of 15 to 45 minutes, preferably 30 minutes, and analyzing said at least one piece of meat with a texturometer equipment that measures the cutting force.

[0040] According to another embodiment of the invention, step b) further comprises maintaining the temperature of the oxygen and water nanobubble solution in a range between 1°C and 10°C, preferably between 3°C and 7°C.

[0041] According to another embodiment of the invention, step d) further comprises adding a formulation with stabilizers, which allows stabilizing the oxygen nanobubbles and achieving a decrease in the force applied by the texturometer.

[0042] According to another embodiment of the invention, the method allows improving the tenderness of the meat between 5 and 45%, preferably up to 30%.

[0043] According to another embodiment of the invention, the method allows reducing the microbial load by between 1 and 6 log, preferably up to 3 log. BRIEF DESCRIPTION OF THE FIGURES

[0044] As part of the present invention, the following representative figures are presented, which teach preferred configurations of the invention and, therefore, should not be considered as limiting the definition of the claimed subject matter. Figures 1 and 2 teach general views of the system for the continuous treatment of meat, according to a preferred configuration of the present invention. Figure 3 teaches a graph showing the result of tenderness evaluation tests, according to a preferred configuration of the present invention. Figure 4 teaches samples of chicken breasts immersed in water with oxygen nanobubbles and treated with ultrasound, according to a preferred configuration of the present invention. Figure 5 teaches the effect on the force applied by the texturometer on chicken breasts treated with ultrasound in a continuous flow of water, according to a preferred configuration of the present invention.Figure 6 shows the effect on the force applied by the texturometer on chicken breasts treated only with a continuous flow of oxygen nanobubbles, according to a preferred configuration of the present invention. Figure 7 shows the force applied by the texturometer on breasts treated by 3 different treatments, including a formulation with stabilizers to stabilize the oxygen nanobubbles, according to a preferred configuration of the invention. Figure 8 shows the force applied by the texturometer on breasts treated by the first 2 treatments, but without including the formulation with stabilizers to stabilize the oxygen nanobubbles, according to a preferred configuration of the invention. Figure 9 shows a graph of the force exerted to make a cut in the chicken breast subjected to treatments 1 and 2, according to a preferred configuration of the present invention.Figure 10 shows the effect of the treatment and experimental procedure on the total weight of the chicken breasts analyzed, according to a preferred configuration of the present invention. Figures 11 and 12 show graphs evaluating the tenderness of pork and turkey meat subjected to oxygen nanobubble and sonication treatments. DETAILED DESCRIPTION OF THE EMBODIMENTS OF THE INVENTION.

[0045] The invention of the present disclosure consists, according to an embodiment described by Figures 1 and 2, in a system for meat treatment (10) that includes a container (12) that allows the continuous passage of a solution of oxygen nanobubbles (NB-O2) through hoses and holes arranged in said container (12), where the constant flow of nanobubbles is generated through a machine (11), which generates said nanobubbles of between 90 and 330 nm, preferably between 180 and 220 nm, at a rate of between 1,500 and 4,500 L / hour, preferably 3,000 L / hour. The concentration of nanobubbles in the water ranges from 50 to 150 nanobubbles per ml, preferably from 105 to 108 nanobubbles per ml, and with a dissolved oxygen concentration of 20 to 90 ppm, preferably 40 to 60 ppm.

[0046] In this vessel (12), the meat samples are completely submerged, treated for 10 to 90 seconds, preferably for 20 to 60 seconds, after which the nanobubble solution is subjected to ultrasound-generated shock waves directly onto the solution through an ultrasound generating unit (13), where the sonication frequency is between 10 kHz and 4 MHz, preferably between 20 kHz and 2 MHz. Regarding the sonication times, these range from 30 seconds to 45 minutes, preferably between 1 and 30 minutes. The ultrasound generating unit (13) can be, but is not limited to, a rod sonication system or an ultrasonic bath system. For red meats, longer sonication times are required, for white meats, sonication times of between 30 seconds and 8 minutes, preferably between 1 and 5 minutes, are preferred.

[0047] In this way, the combined use of oxygen nanobubbles and ultrasound shock waves, generated by sonication, allow biological tissue to be broken down at the nanoscale, leaving a smooth and homogeneous texture with a tenderness between 5% and 45%, preferably up to 30%, greater than that of untreated meat. Likewise, pathogens that affect product safety are eliminated by the shock wave generated by the implosion of the nanobubbles, generating a reduction of 1 to 6 logs, preferably 3 logs, in the microbial load.

[0048] Preferably, the system (10) may also comprise a container containing oxygen and water nanobubble solution (14) and a controller (15) to control the operation of the ultrasound generating unit (13), according to what can be seen in Figure 1.

[0049] On the other hand, the invention of the present disclosure consists, in another embodiment, in a method associated with the steps previously described in the meat treatment system, which is based on the following processing steps: 1) Selection of the meat to be treated: where the meat to be treated is selected from the group comprising the meat of marine animals suitable for consumption, including but not limited to fish, crustaceans and mollusks; the meat of domestic animals suitable for consumption, including, but not limited to, beef, pork, lamb, and poultry meat, and where the poultry meat is selected from the group comprising chicken meat in its different varieties, turkey meat in its different varieties, and duck meat in its different varieties. 2) Nanobubble treatment: where the selected meat portion is subjected to a bath of oxygen nanobubbles with a diameter of between 90 and 330 nm, preferably between 180 and 220 nm, with a dissolved oxygen concentration of 20 to 90 ppm, preferably 40 to 60 ppm, and with a nanobubble concentration between 50 and 150 nanobubbles per ml, preferably between 105 and 108 nanobubbles per ml; where the nanobubble solution circulates continuously through the container containing the meat to be treated. 3) Resting of the solution: the oxygen nanobubbles must penetrate the meat tissue, so it must be left to rest for between 15 seconds and 2 minutes, preferably between 30 seconds and one minute.4) Ultrasound treatment: Once the tissue has been exposed to the nanobubbles, they must be disintegrated by a shock wave generated by an ultrasound sonicator, where the sonication frequency is between 10 kHz and 4 MHz, preferably between 20 kHz and 2 MHz, and where the ultrasound is transmitted through the solution where the meat is treated. This process causes the nanobubbles to rupture, causing an implosion that entails a shock wave. In this way, the tissue impregnated with nanobubbles is fragmented at the nanometric level, a level at which bacteria present in the solution or on the surface and interior of the meat tissue are also found. The intervals for generating these shock waves are short, varying between 30 seconds and 45 minutes, preferably between 1 and 30 minutes.For red meat, longer sonication times are required, whereas for white meat, sonication times of between 30 seconds and 8 minutes, preferably between 1 and 5 minutes, are preferred. 5) Sample storage or evaluation: After a treatment period of 30 seconds to 8 minutes, preferably 1 to 5 minutes, the meat sample can be removed, processed, and frozen; alternatively, the meat is cooked for a time between 15 and 45 minutes, preferably 30 minutes, and then analyzed using a texturometer that measures shear force. As a result of this treatment, the tenderness of the meat increases by 5 to 45%, preferably up to 30%. APPLICATION EXAMPLES 1) Application on chicken breast:

[0050] As a result of the application of the method of the invention in chicken breasts, the continuous ultrasound (US) bath decreased 0.84 log (205+NBs) and 0.18 log (Without NBs-O2) at 20 min for strain 4514205 (S. Typhimurium); and for strain 4601460 (S. Infantis) it decreased 0.28 log (460+NBs-O2) and 0.2 log (Without NBs-O2) at 20 min of the test. On the other hand, the US bath with 10 s pulses decreased 1.08 log (205+NBs-O2) and 1.6 log (Without NBs-O2) at 20 min for strain 4514205 (S. Typhimurium). Finally, strain 4601460 (S. Infantis) decreased 2.3 log (460+ NBs-O2) and 3.7 log (Without NBs-O2) at 20 min of the test.

[0051] Continuous and pulse ultrasound technology with NBs-O2 increased the tenderness of chicken breast meat, which was evident after 40 min of US application; while pulse ultrasound bathing achieved an increase in chicken breast meat tenderness within 20 min of effective sonication.

[0052] Continuous and pulse ultrasound technology with NBs-O2 achieved a reduction in the concentration (Log CFU / mL) of both Salmonella serotypes, but the greatest reduction was achieved with pulse ultrasound technology (3.7 logs). The best results in tenderness and microbial load reduction were achieved using pulse ultrasound for 20 min, making the technology efficient for the initial objectives, maintaining the same parameters. Standardization of optimal conditions for NBs-O2 generation and ultrasound time. Implementation of a continuous water flow system with NBs-O2

[0053] The prototype was optimized with the oxygen and water nanobubble solution container (14) shown in Figures 1 and 2, which has a cooling medium, such as a refrigerated coil, that keeps the water with NBs-O2 at a temperature below 15 ° C. This oxygen and water nanobubble solution container (14) has a direct outlet to the container (12) where the biological matrix is ​​​​deposited with subsequent application of ultrasound. This prototype allows a water renewal with an input / output between 50% and 100% of the total volume of water with NBs-O2 per minute according to the flow used. Evaluation of parameters and conditions for the determination of tenderness of chicken breast meat using the laboratory prototype

[0054] Determination of the effect of ultrasound application on NBs-O2 concentration in a continuous water flow: tenderness evaluation with a texturometer under different conditions of time (seconds and minutes), pulses and NBs-O2 concentration.

[0055] For the initial tenderness evaluation trials, which implemented new US time parameters and a higher concentration of NBs-O2, the data described at the beginning of this application example were used as a basis. These data suggest that, while 20 min of sonication with 1 h of prior immersion in water with NBs is ideal for improving tenderness, intervals between 1 and 5 min are also highly efficient and adequate (Figure 3). Therefore, three treatment times were selected for this stage: 1, 3, and 5 min of effective sonication.

[0056] Chicken breasts were received at 7.1°C and processed immediately. Various incubation times were initially used, during which the matrix was immersed in water containing NBs-O2. A US treatment was then applied according to pre-established times, as illustrated in Figure 4. After the US treatment, the breasts were removed from the water containing NBs-O2 and flash-frozen. Tenderness was then determined by measuring shear force using a texture analyzer. Tenderness Determination

[0057] Sample preparation: A sample of chicken breast was taken to analyze muscle fiber variations and determine product tenderness. Firmness analyses were performed under various conditions: untreated, post-treatment with water containing NBs-O2, and after the combined treatment of water containing NBs-O2 and US. All these tests were performed at a controlled temperature between 4 and 10°C.

[0058] To ensure uniformity under final consumption conditions, the breasts were pre-frozen for one day and then thawed at 4°C overnight. Before testing, the samples were cooked in water to an internal temperature of 74°C, which took approximately 30 min. After cooking, they were allowed to cool to room temperature (25°C) for one hour before proceeding with texture evaluation. Warner-Bratzle shear force measurement

[0059] The Stable Micro Systems TA.XT2 Plus texture analyzer was used to determine shear strength. Cooked chicken breast was sliced ​​longitudinally to obtain a section approximately 20 cm long with a uniform muscle fiber direction. These sample breasts were cut perpendicular to the muscle fibers using a standard blade (TA-42), with dimensions of 68 mm wide, 72 mm long, and 3 mm thick, reaching a depth of 30 mm.

[0060] The tests were performed on three different breasts for each treatment type. Three shear force measurements were obtained from each breast in different areas using Stable Micro Systems' Exponent 5.0.9.0 software. Two main parameters were recorded from the deformation curve: the maximum force (the highest value recorded) and the total shear energy (corresponding to the area under the deformation curve from the beginning to the end of the test).

[0061] The platform position was adjusted until there was a visible gap between the blade and the slot to avoid friction effects. Before the test, the blade's zero position was calibrated by recognizing the bottom of the plate.

[0062] The sample values ​​of interest for analysis were automatically obtained using Exponent software - Stable Micro Systems. The results provided the total area (area under the strain curve) and the average maximum shear force values.

[0063] Figure 5 shows the effect of the applied force applied by the texturometer on chicken breasts treated with US in a continuous flow of water. The effective sonication times were 1, 3, and 5 min, so the breasts were incubated in water for a total of 3, 9, and 15 min, respectively. It is observed that the US treatment decreased the applied force by 25 to 29% at all times analyzed.

[0064] Figure 6 shows the effect on the force applied by the texturometer on chicken breasts treated only with a continuous flow of NBs-O2. It is observed that the 15-minute incubation decreased the force applied by the texturometer by 25%. On the other hand, only a slight decrease in the force applied was observed at 30 and 45 minutes of incubation.

[0065] After evaluating the individual effects of US or NBs-O2 treatment, the combined effect of both treatments on chicken breast tenderness was determined by maintaining a continuous flow of water with NBs-O2. In addition, a formulation with stabilizers was used to stabilize the NBs-O2 and achieve a decrease in the force applied by the texturometer. Specifically, three treatments were used: the effective US pulse time was 0.5, 1, and 2.5 min, corresponding to an incubation time with NBs-O2 and the formulation with stabilizers of 1, 2, and 5 minutes, respectively. The control was carried out by incubating the chicken breasts in water for a total time of 1, 2, and 5 minutes. Figure 7 shows that the applied force decreased by 21.9 and 30.5% for treatments 1 and 2, with no change observed as a result of treatment 3.A similar analysis to that described above was then performed, but in the absence of the formulation with stabilizers and only considering treatments 1 and 2. Figure 8 shows that the applied force decreased by 26.5 and 31.1 % for treatments 1 and 2.

[0066] On the other hand, Figure 9 corresponds to a graph of the force exerted to make a cut in the chicken breast subjected to treatment 1 and 2. A significant decrease in the force applied is clearly observed as a result of treatments 1 and 2, thus demonstrating the validity of the procedure developed and implemented by the invention.

[0067] Figure 10 shows the effect of the treatment and experimental procedure on the total weight of the chicken breasts analyzed. It is observed that, regardless of the treatment, there is a 35% loss in the weight of the analyzed sample. Determination of microbial load using the laboratory-scale prototype

[0068] The two selected treatments were those that presented the best tenderness results with low exposure time to US, and less immersion in water.

[0069] The determination of the Commercial Life of Boneless Breast with and without nanobubbles was carried out, stored at a controlled temperature for 7 days at -18 ± 2ºC, thawing between 0 and 2°C until reaching 0°C and maintaining it in refrigeration at 4°C, with an expected commercial life of 14 days, using the evaluation criteria of the Food Sanitary Regulations.

[0070] The product was presented in sterile bags with one sample of boneless breast for each condition and two times. The study was conducted with n=3 for microbiological analysis and n=1 for sensory evaluation. Additionally, the immersion water from the matrix was analyzed. Treatment 1 = 0.5 min of effective sonication (1 min of immersion). Treatment 2 = 1 min of effective sonication (2 min of immersion).

[0071] The analysis carried out was: Summary of microbiological results corresponding to the shelf life study 

[0072] The aerobic microorganism count (RAM) values ​​did not show significant differences between the control and the NB treatment, indicating that the NBs did not increase the microbiological load of the sample despite immersion in aqueous solution. These results demonstrate the safety of the treatments.

[0073] Sensory evaluation analyses indicate that the evaluated attributes of the breast are optimal.

[0074] In summary, after a rigorous testing process that included immersion of chicken breasts in water containing O2-NBs under continuous flow and the application of different sonication intervals, the results obtained highlighted treatments 1 and 2 as the most effective. These results conclusively demonstrate the efficacy of combining US with periodic renewal of O2-NBs, resulting in significant improvements in chicken breast tenderness.

[0075] It is important to note that the microorganism count values ​​(RAM) did not show significant differences between the control group and treatments 1 and 2 involving NBs-O2 and US.

[0076] These results support the safety and harmlessness of these treatments.

[0077] Additionally, sensory evaluation analyses indicated that the attributes evaluated in the treated breasts were optimal. This provides further validation of the improved meat quality resulting from this technique.

[0078] In conclusion, the results obtained from this study reveal the significant potential of combining the two methods to improve the tenderness of chicken breasts in the poultry industry.

[0079] This approach not only resulted in noticeable improvements in meat texture, but was also proven to be safe from a microbiological perspective. 2) Application in pork and turkey:

[0080] The tenderness of pork and turkey meat treated with oxygen nanobubbles and sonication was evaluated by measuring the force (in Newtons (N) required to make a cut perpendicular to the meat's muscle fibers). The results are displayed in bar graphs comparing the mean for each treatment: control, oxygen nanobubbles, nanobubbles plus sonication, and nanobubbles plus sonication with an additional formula. This visualization allows observing variations in tenderness among the different treatments.

[0081] An analysis of the variable force at the target or force at the measurement point was performed classified into four different treatments: - Control: Shows a basic distribution without additional treatments. - NB: Represents the data with oxygen nanobubbles. - NB + sonicated: Includes both oxygen nanobubbles and sonication treatment. Treatment: 1 minute NB incubation + 0.5 min effective sonication. Sample Size: For the analysis of turkey cut 2, the sample size was 3 replicates for each of the four treatments, totaling 12 samples. Percentage increase in tenderness = (Control Force – Treatment Force) / Control Force x 100. Table 1: Percentage increase in tenderness of beef, turkey, and pork under different treatments

[0082] Table 1 summarizes the changes in meat tenderness compared to the control group, according to the graphs shown in Figures 11 and 12. Oxygen nanobubble (NB), NB plus sonication, and NB plus sonication with an additional formula were applied. Positive values ​​indicate an increase in tenderness, while negative values ​​reflect a decrease.

[0083] The experiment demonstrates that the applied treatments, including nanobubbles and sonication, have a significant impact on the tenderness of pork and turkey meat. In both cases, the treatment with nanobubbles and sonication resulted in superior tenderness. These results indicate that these techniques can be beneficial in improving meat quality, with the greatest response observed in turkey meat. REFERENCE NUMBERS 10 Continuous meat treatment system 11 Nanobubble generating unit 12 Vessel 13 Ultrasound generating unit 14 Container containing oxygen and water nanobubble solution 15 Controller

Claims

CLAIMS 1. A system for the continuous treatment of meat, CHARACTERIZED in that it comprises: - at least one nanobubble generating unit, which generates at least one constant flow of oxygen nanobubbles (NB-O2); - at least one container, which allows the continuous passage of a solution of oxygen nanobubbles (NB-O2) and water, and which also contains at least one piece of at least one type of meat to be treated with said solution of oxygen nanobubbles and water; and - at least one ultrasound generating unit, which generates ultrasounds that move through the aqueous nanobubble solution, to cause the implosion of the oxygen nanobubbles in the at least one piece of meat.

2. The system of claim 1, CHARACTERIZED in that it further comprises at least one container containing a solution of oxygen nanobubbles and water.

3. The system of any one of claims 1 to 2, CHARACTERIZED in that it further comprises at least one controller for controlling the operation of the ultrasound generating unit.

4. The system of any one of claims 1 to 3, CHARACTERIZED in that the at least one nanobubble generating unit does so at a rate of between 1,500 and 4,500 L / hour, preferably 3,000 L / hour.

5. The system of any one of claims 1 to 4, CHARACTERIZED in that the at least one nanobubble generating unit does so with a nanobubble concentration ranging from 50 to 150 nanobubbles per ml, preferably between 105 and 108 nanobubbles / ml. 6 The system of any of claims 1 to 5, CHARACTERIZED in that the oxygen nanobubbles have a size between 90 and 330 nm, preferably between 180 and 220 nm.7 The system of any one of claims 1 to 6, CHARACTERIZED in that the dissolved oxygen concentration is between 20 to 90 ppm, preferably between 40 to 60 ppm. 8 The system of any one of claims 1 to 7, CHARACTERIZED in that the ultrasound frequency is between 10 kHz and 4 MHz, preferably between 20 kHz and 2 MHz. 9 The system of any one of claims 1 to 8, CHARACTERIZED in that the temperature of the oxygen and water nanobubble solution is between 1°C and 10°C, preferably between 3°C and 7°C.

1.

10. The system of any one of claims 1 to 9, characterized in that it also comprises a formulation with stabilizers, which allows the oxygen nanobubbles to be stabilized and achieves a decrease in the force applied by the texturometer.

11. The system of any one of claims 1 to 10, characterized in that it allows the tenderness of the meat to be improved by between 5 and 45%, preferably up to 30%.

12. The system of any one of claims 1 to 11, characterized in that it allows the microbial load to be reduced by between 1 and 6 log, preferably by up to 3 log. 13.A method for the continuous treatment of meat, CHARACTERIZED in that it comprises the following steps: a) selecting at least one piece of at least one type of meat; b) generating at least one constant flow of oxygen nanobubbles (NB-O2) through at least one nanobubble generating unit; c) introducing the at least one piece of meat into at least one container; d) treating the at least one piece of meat with a solution of oxygen nanobubbles (NB-O2) and water; e) allowing the at least one piece of meat to rest; f) applying ultrasound to the at least one piece of meat; and g) removing the at least one piece of meat from the at least one container.

14. The method of claim 13, CHARACTERIZED in that it further comprises storing the oxygen and water nanobubble solution in at least one container containing the oxygen and water nanobubble solution. 15.The method of any one of claims 13 to 14, wherein it further comprises controlling the operation of the at least one ultrasound generating unit through at least one controller.

16. The method of any one of claims 13 to 15, wherein the step of selecting the at least one piece of meat further comprises selecting the at least one piece of meat from the group comprising meats of marine animals suitable for consumption, including, but not limited to, fish meat, crustacean meat, and mollusk meat.

17. The method of any one of claims 13 to 15, wherein the step of selecting the at least one piece of meat further comprises selecting the at least one piece of meat from the group comprising meats of domestic animals suitable for consumption, including, but not limited to, beef, pork, lamb, and poultry.

18. The method of any one of claims 13 to 15, CHARACTERIZED in that it further comprises selecting the at least one piece of poultry meat from the group comprising chicken meat in its different varieties, turkey meat in its different varieties, and duck meat in its different varieties.

19. The method of any one of claims 13 to 18, CHARACTERIZED in that the step of generating at least one constant flow of oxygen nanobubbles further comprises generating oxygen nanobubbles with a size between 90 and 330 nm, preferably between 180 and 220 nm.

20. The method of any one of claims 13 to 19, CHARACTERIZED in that the step of generating at least one constant flow of oxygen nanobubbles further comprises generating oxygen nanobubbles with a dissolved oxygen concentration of between 20 and 90 ppm, preferably between 40 and 60 ppm. 21.The method of any one of claims 13 to 20, CHARACTERIZED in that the step of letting the at least one piece of meat rest further comprises letting the at least one piece of meat rest for 10 to 90 seconds, preferably for 20 to 60 seconds.

22. The method of any one of claims 13 to 21, CHARACTERIZED in that the step of applying ultrasound to the at least one piece of meat further comprises applying the ultrasound for periods of 30 seconds and 45 minutes, preferably 1 to 30 minutes, to eliminate microorganisms and improve the texture of the meat.

23. The method of any one of claims 13 to 22, CHARACTERIZED in that the treatment with oxygen nanobubbles, rest and ultrasound treatment leads to a significant reduction in the bacterial load present in the meat samples, making them suitable for human consumption with a lower risk of microbiological contamination. 24.The method of any one of claims 13 to 23, CHARACTERIZED in that the treatment with oxygen nanobubbles, rest and ultrasound treatment improves the texture and tenderness of the meat, providing an improved sensory experience during its consumption.

25. The method of any one of claims 13 to 24, CHARACTERIZED in that the step of applying ultrasound to the at least one piece of meat further comprises applying the ultrasound for a period of 30 seconds to 8 minutes, preferably between 1 and 5 minutes.

26. The method of any one of claims 13 to 25, CHARACTERIZED in that it further comprises, after the step of removing the at least one piece of meat, processing the at least one piece of meat.

3.

27. The method of claim 26, CHARACTERIZED in that it further comprises, after the step of removing the at least one piece of meat, or after the step of processing the at least one piece of meat, freezing said at least one piece of meat.

28. The method of any of claims 13 to 26, CHARACTERIZED in that it further comprises, after the step of removing the at least one piece of meat, cooking said at least one piece of meat for a time of 15 to 45 minutes, preferably 30 minutes, and analyzing said at least one piece of meat with a texturometer equipment that measures the shear force.

29. The method of any of claims 13 to 28, CHARACTERIZED in that step b) further comprises maintaining the temperature of the oxygen and water nanobubble solution in a range between 1°C and 10°C, preferably between 3°C and 7°C. 30.The method of any one of claims 13 to 29, characterized in that step d) further comprises adding a formulation with stabilizers, which allows the oxygen nanobubbles to be stabilized and achieve a decrease in the force applied by the texturometer.

31. The method of any one of claims 13 to 30, characterized in that it allows the tenderness of the meat to be improved by between 5 and 45%, preferably up to 30%.

32. The method of any one of claims 13 to 31, characterized in that it allows the microbial load to be reduced by between 1 and 6 log, preferably by up to 3 log. 4.

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