Importance

Loading Importance Indicators...

Abstract

A method is disclosed for accelerating the ageing process and sterilizing raw meat for extended storage at refrigerated temperatures by treating the meat at ultra-high temperature (UHT), e.g. 900.degree. to 1200.degree. C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. After UHT treatment the meat is cooled to a refrigerated temperature and packaged in a hermetically sealed container. The meat can be rendered stable for storage at ambient temperatures by subjecting the hermetically sealed meat to electron beam radiation (EBR) at an irradiating dosage sufficient to destroy all mesophilic vegetative pathogens, spores of pathogens, toxins, and spoilage microorganisms which grow at ambient temperatures. UHT pasteurization coupled with high temperature aging for 12 to 24 hours results in meat with tenderness and flavor equivalent to meat aged under refrigeration for 30 to 60 days. UHT pasteurization followed by packaging of meat in a modified atmosphere furnishes a ready-to-cook retail cut with a shelf life of up to about 60 days.

Loading the Abstract Image...

First Claim