Patent ID: 6579549
Filing Date: 2003-06-17
Classification: A23B,A23L,B65D

Abstract:
A process for preparing a non-frozen, uncured packaged meat product having an extended refrigerated shelf life in which texture degradation, oxidative rancidity and off flavor development, and microbial activity are substantially retarded, comprising:selecting an uncooked, uncured meat cut having an outer surface; treating the uncooked, uncured meat cut with a marinade containing an organic salt, a lactate salt and a diacetate salt; searing a substantial portion of said outer surface of the meat cut, and cooking the meat cut to provide a cooked meat cut having an internal temperature of at least 155Â° F. (68Â° C.); cooling said cooked meat cut to below room temperature and without internally freezing the cooked meat cut; placing the thus cooled cooked meat cut into a pouch, and placing a low pH sauce into said pouch, said sauce having a pH of less than about 4.5; sealing the pouch with the cooked meat cut and the low pH sauce therewithin to provide a sealed pouch containing the cooked meat and low pH sauce; and marketing said sealed pouch having the cooked meat cut and low pH sauce in a refrigerated, non-frozen condition, said cooked meat cut and sauce having said extended refrigerated shelf life.