Method for processing meat

Abstract

A method of processing meat scarcely dripping upon defrosting and maintaining delicious taste, including a step of aging meats of fishes, edible birds, or animals while maintaining the temperature at the central portion from 1° C. to 8° C., a step of cutting, washing them, then a step of packing edible meat portions in vacuum, a step of preliminarily cooling them from −2° C. to 5° C. for 10 min to 60 min, and a step of quickly freezing the same to −18° C. or lower by liquid freezing

Description

EXAMPLE

The constitution of the present invention is to be described specifically by way of examples.

Examples 1 to 7 and Comparative Examples 1 to 2

After slaughtering raised common pheasants, feathers were removed by an ordinary method and legs, heads, necks, and guts were removed. The thus obtained carcasses were aged being kept at a temperature of central portions for a time as shown in Table 1. Then, meats removed with bone were washed rapidly. They were portioned into small segments each of 200 g weight and packaged under vacuum and deaeration by a customary method to obtain 40 packs.

After preliminarily cooling vacuum packs at −1° C. to 5° C. for 15 min to 30 min by using chiller by liquid cooling, water content deposited to the pack surface was removed and they were put to quick-freezing using ethanol from −18° C. to −35° C. by using liquid freezer manufactured by Nakatani Shoko Co.

The quick-frozen vacuum packs were preserved at −18° C. or lower and the amount of drips upon defrosting was measured after one month, after 3 months, after 9 months, and after 12 months. The result is shown in Table 1. The amount of drips stands for percentage by weight.

	TABLE 1
	Tem-
	perature		Amount of drip (%)
	for central		After	After
	portion	time	one	3	After	After
	(° C.)	(hr)	month	months	9 months	12 months
Example 1	1	25	0.6	0.7	0.6	0.6
Example 2	3	40	0.5	0.6	0.5	0.5
Example 3	4	48	0.3	0.4	0.2	0.1
Example 4	4	30	0.6	0.7	0.6	0.6
Example 5	4	60	0.5	0.6	0.6	0.7
Example 6	5	48	0.4	0.5	0.4	0.4
Example 7	7	30	0.7	0.7	0.6	0.7
Comp.	9	48	0.8	0.9	1.0	0.7
Example 1
Comp.	10	48	19.2	16.8	5.0	4.3
Example 2

Pheasant meats obtained in Examples 1 to 7 and Comparative Examples 1 and 2 were roasted on charcoal and served for tasting by five men.

In Examples 1 to 7, the amount of drips was small and all the samplers evaluated that the pheasant meats maintained delicious tastes.

For Comparative Example 1, while the amount of drips was small, the meat quality was deteriorated and all the samplers evaluated that the delicious tastes were lost. For the pheasant meats of Comparative Example 2, since the amount of drips was large and deterioration of the meat quality was observed at a glance, tasting was not conducted.

Example 8

In the same manner as in Example 1, raised common pheasants were packaged under vacuum and deaeration each into 200 g weight to obtain 40 packs. After preliminarily cooling them at 3° C. for 30 min under the same condition as in Example 1, they were put to quick-freezing with brine to −20° C. by using liquid freezer manufactured by Nakatani Shoko Co.

The quick-frozen vacuum packs were preserved at −18° C. or lower and the amount of drips was measured upon defrosting after one month, after 3 months, after 9 months, and after 12 months.

The amount of drips after one month, after 3 months, after 9 months, and after 12 months were 0.4%, 0.5%, 0.5%, and 0.6%, respectively.

Example 9

Pacific sauries removed with guts were aged being kept at a temperature for the central portion of the inside thereof of 3° C. for 10 hours and washed rapidly. They were portioned into small segments each of 200 g weight and packaged under vacuum and deaeration by a customary method to obtain 8 packs. After preliminarily cooling under the same conditions as in Example 1, water content deposited on the surface of the vacuum packs was removed and they were put to quick-freezing to −20° C. with brine by using liquid freezer manufactured by Nakatani Shoko Co.

The quick-frozen vacuum packs were preserved at −18° C. or lower and the amount of drips upon defrosting after one month, after 3 months, after 9 months, and after 12 months was measured.

The amount of drips after one month, after 3 months, after 9 months, and after 12 months were 0.8%, 0.8%, 0.7%, and 0.8%, respectively.

Comparative Example 3

Four vacuum packs of Pacific sauries were obtained in the same manner as in Example 9 except for keeping the Pacific sauries at a temperature for the central portion of 10° C. for 48 hours.

After preliminarily cooling them under the same conditions as those in Example 1, water content deposited on the surface of the vacuum pumps was removed and they were put to quick-freezing to −18° C. with brine by using liquid-freezer manufactured by Nakatani Shoko Co.

Quick-frozen vacuum packs were preserved at −18° C. or lower and the amount of drips was measured upon defrosting after one month, after 3 months, after 9 months, and after 12 months.

The amount of the drips after one month, after 3 months, after 9 months, and after 12 months were 9.0%, 10.4%, 10.5% and 10.2%, respectively.

Example 10

Beefs obtained within three hours after slaughtering were aged being kept at a temperature for the central portion of 6° C. for one week.

They were portioned into small segments each of 200 g weight and packaged under vacuum and deaeration by a customary method to obtain 8 packs.

After preliminarily cooling them under the same conditions as those in Example 1, water content deposited on the surface of the vacuum packs was removed and they were put to quick-freezing to −35° C. with ethanol by using liquid freezer manufactured by Nakatani Shoko Co.

The quick-frozen vacuum packs were preserved at −18° C. or lower and the amount of drips upon defrosting after one month, after 3 months, after 9 months, and after 12 months were measured.

The amount of drips one month, after 3 months, after 9 months, and after 12 months were 0.5%, 0.4%, 0.5% and 0.4%, respectively.

Comparative Example 4

For four vacuum packs of the beefs obtained in Example 10, water content deposited on the surface of the vacuum packs was removed under the same conditions as those in Example 10 and they were frozen to −35° C. by using a usual slow refrigerator.

The frozen vacuum packs were preserved at −18° C. or lower and the amounts of drips upon defrosting, after one month, after 3 months, after 9 months, and after 12 months were measured.

The amount of the drips after one month, after 3 months, after 9 months, and after 12 months were 7.5%, 9.2%, 8.8% and 9.5%, respectively.

Claims

1. A method of processing meat, comprising aging meats of fishes, edible birds or animals while maintaining the temperature at the central portion thereof from 1° C. to 8° C., then cutting and washing them, packaging meat portions in vacuum, preliminarily cooling them to −2° C. to 5° C. for 10 to 60 min, and then quickly-freezing the same to −18° C. or lower by liquid-freezing.

2. A method of processing meat according to claim 1, wherein the meat is a fish meat, which is aged while being maintained for 3 hours to 20 hours.

3. A method of processing meat according to claim 1, wherein the meat is a edible bird meat, which is aged while being maintained for 6 hours to 72 hours.

4. A method of processing meat according to claim 1, wherein the meat is an animal meat which is aged while being maintained for 2 days to 24 days.

5. A method of processing meat according to claim 3, wherein the edible bird is a bird belonging to the Phasianidae.