Method and apparatus for providing improved appearance and shelf life in packaged meat products
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United States of America Patent
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Issued Date -
Apr 15, 2004
app pub date -
Oct 11, 2002
filing date -
Oct 11, 2002
priority date (Note) -
Abandoned
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Abstract
A meat processing method includes increasing the pH of a meat product and then applying an oxygen enriching material to the meat product. The pH of the meat product is preferably increased by applying an ammonia-based pH increasing material such as ammonia gas or ammonium hydroxide solution. The oxygen enriching material may comprise an atmosphere made up of a substantial fraction of oxygen gas. The pH increased and oxygen treated meat product may be packaged either in a chub-type package or a tray-type package for shipping to a retail outlet.
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