公开(公告)号：US3637405A

公开(公告)日：1972-01-25

申请号：US3637405D

申请日：1969-05-16

申请人： WILLIAM J MENDELSON ,  MORRIS & ASSOCIATES INC ,  HILLCREST POULTRY IND

发明人： MENDELSON WILLIAM J

IPC分类号： A23B4/06 ,  B65B25/06 ,  A23B1/00

CPC分类号： A23B4/068 ,  B65B25/067

摘要： A process for packaging and preserving meats to give long shelf life and greater tenderness comprising: slaughtering the animal to produce a carcass, dressing, eviscerating and cleaning the carcass to form meat units, packaging at least one of the meat units prior to attaining a temperature of 40* F. and generally above 70* F. in a vaporproof package within approximately 2 hours after slaughter to prevent shrinkage of the meat due to dehydration, exposing the packaged meat unit to a chilling medium such as an airblast at below -20* F. for sufficient time to establish a negative heat content reservoir within a surface zone of a meat unit generally comprising about one-third or less of the mass of the meat unit, the negative heat content reservoir being formed by reducing the temperature of the mass of the meat unit within the surface zone to below 27* F. and generally between 0* to 27* F. and preferably 20*-27* F., to create an increased sensible heat capacity and extracting the heat of fusion of said mass within the meat unit to freeze the mass and provide a latent heat capacity, withdrawing the packaged unit from contact with cold gaseous medium upon attaining an internal zone meat unit temperature of approximately 30* to 44* F. and a sufficient negative heat content reservoir to absorb all of the heat to be lost from the internal zone, and maintaining the packaged meat at a temperature above 28* F. for a sufficient time to absorb the sensible heat and latent heats from said internal zone into said negative zone capacity reservoir and equilibrate the temperature throughout the meat unit whereby to avoid natural meat juice weeping during storage, and activating the natural enzymes in the surface zone to effect improved tenderization.

摘要翻译： 一种用于包装和保存肉类以延长保存期限和更大的压痛的方法，包括：屠宰动物以产生胴体，修整，剔除和清洁胴体以形成肉类单元，在达到温度之前包装至少一个肉类单元 在宰杀后约2小时内，在防蒸气包装中的40°F，一般高于70°F，以防止由于脱水引起的肉收缩，将包装的肉类单元暴露于低于-20℃的冷冻培养基 F.足够的时间在通常包括肉类单位质量的约三分之一或更少的肉类单位的表面区域内建立负热容量储存器，负热容储存器是通过降低质量的温度而形成的 的肉类单位在表面区域内低于27°F，一般在0°至27°F之间，优选为20°-27°F，以产生增加的显热容量 并且提取肉类单元内的所述物质的熔化热量以冷冻物料并提供潜热容量，在达到约30至44°F的内部区域肉类单元温度时，将包装的单元与冷气体介质接触 和足够的负热容量储存器以吸收从内部区域损失的所有热量，并将包装的肉保持在高于28°F的温度下足够的时间以吸收来自所述内部的显热和潜热 区域进入所述负区域容量储存器并平衡整个肉类单元中的温度，从而避免在储存期间天然的肉汁渗漏，并激活表面区域中的天然酶以实现改良的嫩化。