Patent ID: 12232503

FIG.1shows a section through the element12consisting of fibers used according to the invention into which carbonate is embedded (immobilized). This element shows a layer1that contains a high percentage of fibers2, into which particulate carbonate3is incorporated. The layer1forms the core of the element12.

The cellulose fibers2are compressed in the embossed areas4and thus bonded together. In the embodiment shown here, the embossed areas4are located facing one another on the upper and lower side, so that only a narrow bridge of interconnected fibers remains in each embossed area4. The other areas of the layer1located between each of the embossed areas4show loose fiber layering. There is no tight bond between the fibers2in these areas.

The absorption behavior and moisture-retention capacity, particularly for meat juice, is determined by the layer1of fibers2and the carbonate3, and optionally by further substances than can be incorporated into the layer1. In the embodiment shown here, the layer1has the form in the embossed areas4of a truncated pyramid or truncated cone, with the angle of the inclines formed preferably being between 10° and 45°.

Provided that cellulose material is used for the fibrous web1, inexpensively available bulk material may be used. Preferably, the material referred to as fluff pulp, which is characterized by excellent bonding behavior, is used, as it improves the mechanical strength of the element against vertical tensile forces.

In producing the element according to the invention, a web material is first produced and then cut to the desired size. The elements used are ordinarily in the form of a mat (also referred to as a pad).

In producing the web material by a continuous method, the fibrous web that will later form the layer1is produced from fiber fill2deposited in an air stream, preferably from defibrated cellulose (wood pulp), carbonate3, and optionally, any further incorporated materials. For the cellulose fibers, renewable wood raw materials available on the market may be used.

The method of using fiber fill as the starting product for the layer1allows the fibers2to be processed in a drier manner and thus allows excellent compression of the cellulose fibers in the discrete embossed areas4during subsequent embossing of the multilayer web between two structural rollers. Outside of these embossed areas4, the fibers are loosely placed on one another, thus retaining the carbonate particles inside these loose areas, and the embossed areas prevent the particles from moving inside the element and becoming concentrated in one place. Moreover, the flexibility of the element1is improved by means of the loose layering of the fibers between the respective embossed areas.

The element according to the invention is preferably produced from web material that is manufactured by a continuous process. In air-supported layering, the fibers2and the carbonate3, and optionally further aggregates, are arranged to form the layer1. After this, the embossed areas4are produced in a calender with two structured calender rollers. A possible production method is disclosed, for example, in EP 1032342.

Depending on the intended thickness of the finished web, it is also possible to stratify multiple layers of fibers2and carbonate3, and optionally further aggregates, atop one another and then introduce them into the calender in order to obtain the embossed areas4. In this manner, the moisture-binding agents are incorporated into the web in a layered manner. Homogeneous distribution is achieved when the moisture-binding agents together with the cellulose fibers, i.e. uniformly distributed in the cellulose fibers, are processed into web material.

For example, a multilayer web5, as shown inFIG.2, can be produced by first using a covering layer6and/or a base layer7as a covering layer. The fill of fibers2and carbonate3is deposited in an air stream on this carrier layer6or7. After this, this arrangement of the carrier layer and fill is fed together through the structural rollers of the calender. Alternatively, the other of the two layers6,7, which does not yet constitute the carrier layer, can also be applied to the cellulose layer1first, i.e. before finally being fed through the calender.

The two layers6and7can also be applied subsequently, optionally with further layers, in a manner known per se. If the further layers are subsequently applied, they may have any desired surface structure, e.g. they may be smooth or have a rough surface.

The embodiment shown inFIG.2has a total of 3 layers, and specifically is a web composed of layers6,1, and7.

The bottom layer serves as a base material, and another layer is applied as the upper layer. The covering layer6is advantageous in that the meat does not come into direct contact with the fibers and the carbonate.

Particularly suitable as a base material and also as a covering layer6are materials that are permeable to water and steam but impermeable to the incorporated carbonate and optionally present further components. Examples of suitable materials are nonwoven-like materials and cellulose-based and/or plastic-based fabric or film that is perforated or made permeable to liquid in another manner, such as that described in EP 1917199.

The side edges of the element can be open or closed. Welding of the edges can be carried out by means of ultrasonic welding, point welding, thermal welding, or bonding. In welding the side edges, it is not necessarily required for these to be completely sealed, but it is also advantageous if the fiber matrix and the carbonate do not leak out from the meat when the meat places a load on the element matrix.

FIG.3shows an element according to the invention that has the same structure as the element inFIG.2, but is surrounded by further layers8and9. These further layers8and9can be larger than the layer1and the layers6and7optionally arranged thereon. The layers8and9can be the same or different and serve to adapt the properties of the element to the specific requirements of the product to be stored. These further layers can be bonded together without including the layer1and/or the layers6and7optionally arranged thereon. These two layers form a wrapping for the element. They can be composed of textile, nonwoven-like, or film-like material or fabric. At least one of the layers8or9of this wrapping should be permeable to moisture. Preferably, the layers8or9are selected from cotton, a nonwoven, a fabric and/or a perforated film. In a possible embodiment, one of the further layers8,9is impermeable to moisture. In such an embodiment, for example, the layer9facing the product can be permeable to moisture, and the layer8facing the packaging can be impermeable to moisture. In this embodiment, in the event that the moisture-binding capacity of the element according to the invention12is exhausted and the pressure of the product13on the element12almost causes liquid to be pressed out and collect on the bottom of the package10, this liquid is prevented from flowing back in the direction of the product through this lower layer.

FIG.4shows a possible configuration in which the meat can be stored. This embodiment has the form of a food package and consists of a bottom tray10and a cover11, in which the element12according to the invention is placed. The element12serves as a support for the raw meat13, and the package is closed with the cover11. Depending on the configuration of this product composed of a bottom tray10and a cover11, a vacuum can be applied.

The embodiment shown inFIG.4provides the possibility of aging raw meat in cut form.

Test Report, Meat Aging

Meat aging is an important criterion for the quality of beef. Enzymatic processes cause proteolysis, which makes the meat tender. Of course, aging conditions play an important role. An essential criterion is contact with the meat serum. If this contact lasts for a lengthy period, an undesirable metallic taste may develop. In classical aging, the meat is surrounded only by air. Depending on the relative humidity, the upper layers will dry out to a greater or lesser degree, and discoloration and even mold may occur. Although these effects can be largely prevented by means of a controlled atmosphere, they result in considerable expense.

Aging of meat ordinarily takes place in vacuum packaging. This makes favorable hygienic conditions possible and makes it possible to prevent drying and losses due to excessive drying and discarding of the meat. However, the meat is in permanent contact with the serum, which negatively affects the quality of taste. This drawback can be overcome by using moisture-absorbing pads that absorb free liquid.

Test Batch

Roast beef (longissimus dorsi) is vacuum-packed in 1 kg pieces with and without a moisture-absorbing pad. Storage is carried out at 4° C. for a total of 42 days. Depending on the stock (immediately, 2, 4, and 6 weeks) and packaging variant, 5 samples each are tested.

Pads used:

Standard pad (pad) (prior art)

Pad with carbonate (invention)

Assessment is carried out using the following parameters:

Visual inspection of the package

Odor assessment

pH

Color

Free amounts of serum present in the package

Cutting resistance

Microbiological tests

After preparation (slices approx. 25 mm thick; contact grill; medium consistency):

Cooking losses

Sensory evaluationOdorTasteTexture

Test Material

Roast beef (longissimus dorsi) from animals slaughtered on the previous day of the same sex and age kept in the region under identical conditions (same feed, pen) was cut into 800-1000 g pieces and vacuum-packed with or without a pad.

The beef was stored in a temperature test chamber at 4.0±0.1° C.

Odor Assessment

Odor assessment was carried out about 3-5 minutes after opening the package in the microbiology laboratory by 3 persons. A simple descriptive test modeled after L00.90-60 of the Official Compilation of Test Methods pursuant to § 64 LFGB [Food and Feed Code] was used. The classification of points is shown in Table 2.

TABLE 2Odor assessmentPointsAssessment0Fully satisfactory1Acceptable, but very small deviation perceptible2Acceptable, small deviations perceptible3Barely acceptable, deviation present4Unacceptable, pronounced odor deviation5Extreme odor deviation

Odor was assessed for the parameters “sour” and “spoiled” according to the classification shown in Table 2.

ParameterParameterParameterParameterParameter12345Texture andTender-SourJuici-MeatyMetallictaste testnesstastenesstasteoff-taste

The test was carried out in compliance with the DLG [German Agricultural Society] method for sensory analysis. In the test, each test parameter is assigned characteristic properties or defect descriptions. These are assessed according to a product-specific 5-point scale. The DLG method of sensory analysis is a “Descriptive sensory test with integrated evaluation” and its method is derived, among other sources, from DIN 10964, “Simple descriptive test” and DIN 10969, “Descriptive test with subsequent quality assessment.”

TABLE 35-point assessment scale according to DLGScaleCharac-rangeQualityQualityteristicQuality(grades)descriptionrequirementsfeaturesranges5Very goodPerfect, completelyDesirableHighmeetsqualityrequirements4FoodMinor deviations3SatisfactoryNoticeable deviations,TolerableAverageconditionally meetsqualityrequirements2LessClear defectssatisfactory1UnsatisfactorySerious defects,UndesirableInsuf-does notficientmeet requirementsquality0UnacceptableCompletely altered,inedible

FIGS.5through9shows the results of the sensory test in graph form.

LIST OF REFERENCE NOS.

1Layer2Fibers3Carbonate4Embossed area5Multilayer web6Covering layer7Base layer8,9Further layers10Bottom tray11Cover12Element according to the invention13Stored product14Side edge