Fresh Meat Color Improvement via Nitrite Conversion in Low Oxygen Packaging
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Solution Overview
Problem
Low oxygen packaging methods for fresh meat products, such as vacuum packaging and modified atmosphere packaging, extend shelf life but are not widely accepted due to the undesirable purple color of deoxymyoglobin, which gives consumers a false impression of spoilage.
Innovation Solution
Applying a natural plant component with sufficient nitrites to convert myoglobin to nitrosomyoglobin, improving the color of fresh meat products, combined with a diffusion mitigation agent to prevent nitrite penetration into the meat, and packaging in a low oxygen environment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If vacuum packaging or low oxygen modified atmosphere packaging is used, then shelf life is extended to 20-35 days, but meat color turns purple due to deoxymyoglobin formation
Solution Approach 1:
The patent applies parameter changes by introducing nitrites into the meat product, which chemically alters the myoglobin state from deoxymyoglobin (purple) to nitrosomyoglobin (red/pink). This chemical parameter change resolves the color issue while maintaining the low oxygen packaging environment that provides extended shelf life
Solution Approach 2:
Nitrites serve as an intermediary substance that mediates between the low oxygen packaging environment and the desired red meat color. The nitrites convert myoglobin to nitrosomyoglobin, acting as a chemical bridge that allows the meat to maintain both extended shelf life through low oxygen packaging and appealing color through nitrosomyoglobin formation
2Object-affected harmful factors
If nitrites are applied to convert myoglobin to nitrosomyoglobin, then color is improved to red/pink hue, but nitrite diffusion into meat interior may cause unwanted color changes or safety issues
Solution Approach 1:
The patent applies local quality by concentrating nitrite application at the meat surface rather than throughout the entire product. The nitrites are applied topically to convert surface myoglobin to nitrosomyoglobin, providing localized color improvement without excessive nitrite penetration into the meat interior, thus avoiding unwanted color changes or safety concerns
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enhances the color of fresh meat products to a more appealing red or pink hue, associated with freshness, while maintaining extended shelf life, thereby increasing consumer acceptance and retail viability.
Implementation Method 1
The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product
Implementation Method 2
Vacuum packaging, a technique in which virtually all of the gas in the package is removed before the package is sealed, can impart a shelf life to the products of at least 20 to 35 days
Implementation Method 3
The meat color improvement solution can further comprise a diffusion mitigation agent for mitigating the diffusion of the nitrites into the interior of the fresh meat product
Data Source
AI summary
A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.