Patent Application
20160021922
To improve the tenderness and/or flavor of meat, such as beef, the meat can be aged to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Typically meat is aged through refrigeration at temperatures just above freezing (e.g., 33-34 degrees Fahrenheit). In the aging process, a natural breakdown of the meat occurs during which the muscles at first shorten and stiffen but then become tenderer over time. Chemical changes occurring in the muscle and fat during the aging process can result in meat that is desired because of flavor, aroma, and/or tenderness that develop. Meat can be aged by a wet aging or a dry aging process.
Wet aging of meat is faster and less expensive than dry aging. Wet aging generally includes vacuum packaging meat in a plastic material to seal the meat so that moisture cannot escape from within the package and the meat is surrounded by and absorbs its juices. Wet aging, however, can produce a distinctive taste
Dry aging of meat, by contrast, is more time consuming than wet aging. Dry aging generally includes leaving the meat exposed to oxygen in a controlled, cold environment, and allowing the meat to breathe. Due to the exposure of the meat to oxygen, the outer portion of the meat can mold or harden and that portion of the meat can be trimmed. Further, over time, the meat can lose weight and shrink. For instance, prior to reaching the store that sells the meat to the consumer, the meat may have lost a third or more of its weight as moisture loss (e.g., shrinkage).
It has been determined that the use of an adsorptive material positioned on a fat layer of meat can provide one or more improved qualities when the meat is aged using a particular process. For example, meat aged in such processes has been shown to have a better texture than meats not aged, wet aged but through different processes, and dry aged meats. In some implementation, the meat also has better flavor and/or tenderness as compared to the above other types of meats.
In some implementations, salt has also been added to this process as an aromatic and to pull moisture from the cut of meat. Through testing of various processes, non-smoked salts alone do not provide the adsorptive properties that provide the one or more improved qualities when the meat is aged.
For example, it is theorized that as the smoked salt imparts wood smoke constituents (as evidenced by its brown color). Salts having such constituents do not appear to dissolve as fast as other salts. Their presence appears to reduce overall surface contact between the fat and aqueous solution from/of the meat.
However, through testing of smoked salts, such as alder wood smoked salt, in the particular processes as described herein, the resultant aged meat has the improved texture and potentially other qualities discussed above. As used herein, a smoked salt is an aromatic salt, smoked with any number of select bark free woods. This process can, for example, be accomplished over a period of, for example, 14 days. The most common choices or wood used for smoking salt are alder wood, apple wood, hickory, mesquite, and oak, however, other suitable wood types may be utilized in the methods discussed herein.
Based on the results of testing, it appears that using a smoked salt according to the methods disclosed herein provides adsorptive properties similar to the use of an adsorptive material such as charcoal.
Various methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat can include a smoked salt material applied on the fat layer of the cut of meat. The smoked salt is used to collect gases emitted from the cut of meat. The salt can also act as an aromatic, and can be used to pull moisture from the cut of meat. The cut of meat with the applied smoked salt material can be hermetically sealed in a packaging material (e.g., vacuum sealed in plastic material) wherein the wet aging process can be accomplished.
Dry aging of meat can be expensive and time consuming as compared to wet aging of meat. For instance, dry aging can include the use of large amounts of space that is temperature controlled for 15-28 days or longer. Further, the resulting cut of meat can lose a third or more of its weight due to moisture loss during the dry aging process.
Wet aging can reduce the loss of meat volume and/or weight, time of aging, and/or cost of aging; however, many consumers prefer the taste of meat that is dry aged compared to meat that is wet aged using traditional wet aging processes. For example, some consumers describe wet aged meat as having a metallic taste.
By contrast, method and package embodiments of the present disclosure for wet aging meat can include a wet aging process that results in lower shrinkage of the meat in volume and weight as compared to dry aging processes and a preferable taste as compared to prior wet aging and/or dry aging processes.
Typically, when a carcass of an animal, such as a cow is cut into parts, it is usually cut into primal cuts of meat, then into subprimal cuts, and finally into fabricated cuts that are sold to consumers. Meat is typically shipped and/or stored in either primal or subprimal cuts. For wet aging processes, it is usually done on primal or subprimal cuts, where that cut still has a fat layer on it that will be removed to make fabricated cuts, such as steaks.
As used herein, when referring to the “meat” or “cut of meat” below, it is meant to refer to a primal or subprimal cut that is to be aged and still includes a fat layer thereon. Also, as used herein, when referring to “meat” or “cut of meat”, the cut has two parts, a fat layer portion and an edible meat portion. The edible meat portion is that portion of the cut that remains when the fat layer is removed. However, both the fat layer portion and the edible meat portion are edible.
A fat layer of the cut of meat, as used herein, can include a layer of substantially solid lipid material derived from the animal (e.g., a cow) that is the source of the meat. Thereby, the fat layer can be naturally occurring fat that is on the meat when the animal is butchered.
As discussed herein, in various embodiments, a package can be formed having smoked salt material therein to wet age the meat. In some instances, the smoked salt material can, for example, be applied directly to a fat layer portion of the cut of meat.
Alternatively, the smoked salt can be contained in one or more packets (e.g., formed from a gas/liquid permeable material, such as cheese cloth) that can be applied directly on the fat layer portion of the cut of meat. The cut of meat with one or more packets of the smoked salt can be sealed (e.g., hermetically sealed) within the package for wet aging the cut of meat. In various embodiments, a piece of wood paper can be applied on top of the one or more packets and sealed with the cut of meat inside the package.
The smoked salt material can, for instance, collect gases emitted from the cut of meat as it wet ages but does not absorb moisture from the cut of meat. Since the salt is not in direct contact with the cut of meat, some moisture can also be pulled out of the meat by the salt (e.g., by osmosis), but not through the entire cut of meat such as with a marinade or curing process.
In various embodiments, a piece of wood paper can be included in the aging materials. The wood paper can be beneficial in several ways. For example, as will be discussed in more detail below, the wood paper can be used: to assist with holding the one or more packets in place, as an aromatic, and/or as a desiccant, among other benefits. Further, by sealing the meat with the smoked salt material, and piece of wood paper to form the package, the wet aging process can occur during transit of the meat from various locations (e.g., along the supply chain) as tight vacuum type sealing of the package can keep the wood paper pressed against the smoked salt material to keep it in place against the layer of fat.
In various embodiments, such as that illustrated in
The one or more packets can be applied to the outer surface of the fat layer of the cut of meat (the inner surface is adjacent to the edible meat portion 102 of the cut of meat) and will not touch any of the edible meat portion 102 of the cut of meat. The one or more packets 112 can be made from a gas/liquid permeable material to allow gases within the package 100 to be collected by the smoked salt material and allow some interaction with the salt therein.
A suitable packet size can be, for example, a 3½ inch square packet; however, any suitable sized packet may be used. For example, the packet may be sized to span the typical size of the cut of meat being packaged (e.g., 5″×10″). In some embodiments, it may be preferable to leave an area around the edges (an inch border around the surface of the fat layer portion 104) of the meat free of aging materials. This can be beneficial in keeping the materials from touching the edible meat portion 102.
As discussed above, the one or more packets 112 can contain a smoked salt material 108.
Further, it is believed that the smoked salt material 108 on the fat layer portion 104 (e.g., directly on the fat layer portion 104 or in the packet 112 on the fat layer portion 104) can create small pores (e.g., openings) on the fat layer portion 104 of the cut of meat. The pores created on the fat layer portion 104 can allow the smoked salt material 108 to pull some moisture from the cut of meat, but not through the entire cut of meat such as with a marinade or curing process. The gases adsorbed can include gases released from the meat during an aging process, for example.
It is believed that the smoked salt material 108 can pull moisture out of the cut of meat and inhibit growth of microorganisms by drawing water out of microbial cells through osmosis. By applying the smoked salt material 108 directly to the fat layer portion 104 and/or in the one or more packets 112 applied directly to the fat layer portion 104, moisture is pulled by the smoked salt material 108 (e.g., through the pores on the fat layer 104 that are believed to be created by the smoked salt material 108) and held into place inside the fat layer portion 104.
Locating the packet on the fat layer portion 104 of the cut of meat can, for instance, allow for other benefits of the use of the smoked salt. For example, applying the smoked salt material (or a packet containing the smoked salt material) directly to the edible meat portion 102 of the cut of meat can result in a curing or marinating effect on the cut of meat, which would not be conducive to the aging process.
Applying the one or more packets and/or mixture directly on the fat layer portion 104 and sealing the cut of meat with the one or more packets 112 and/or smoked salt directly on the fat layer for 20-30 days can result in moisture loss from the cut of meat that is less than 2 percent of weight of the meat. By contrast, dry aging processes can result in a third or more of weight loss of the meat (e.g., shrinkage). Further, the moisture lost from the meat is still within the package 100 due to the sealing of the contents (as further discussed herein). And, as discussed herein, both moisture and gases from the aging meat can be adsorbed by the smoked salt material and thereby isolated to the fat surface via one way migration and then removed with the fat surface which will be removed when the cut of meat is prepared for sale.
As illustrated by
As used herein, “wood paper” is a thinly sliced piece of wood (e.g., a thickness of 0.1 mm to 1 mm, for example). The piece of wood paper can be made from various wood types, such as a cedar paper, alder wood paper, hickory paper, oak paper, birch paper, and/or other wood types. The piece of wood paper can provide a number of benefits as discussed above, for example, to hold the packet or directly applied smoked salt material in place, act as an aromatic, and/or act as a desiccant.
As discussed above, the cut of meat, with the one or more packets 112 and/or smoked salt directly on the fat layer and wood paper 114, can be sealed (e.g., hermetically sealed) in packaging material 106 to form the package 100 for wet aging the meat. For instance, the cut of meat and the one or more packets 112 and/or smoked salt directly on the fat layer can be sealed in a packaging material 106 that is substantially impermeable to air and microorganisms.
The packaging material 106 can include, for instance, a plastic material, although embodiments in accordance with the present disclosure are not so limited and packaging material can include any suitable material. Suitable materials include, for example, polyethylene, polypropylene, polyvinylchloride, polyester, polyamide, polyvinylidenchloride, ethylenvinyl alcohol, among others.
The packaging material can be formed such that it can be vacuum sealed to enclose the cut of meat, smoked salt material and wood paper therein to form the package. The package can be transported from a distributor and/or other provider to a final sales location. A final sales location, as used herein, can include a store that is selling to a consumer, such as a grocery store, a butcher, a restaurant, and/or a caterer, among other locations.
As an example, the distributor can cut a carcass into primal or subprimal cuts of meat. The primal or subprimal cuts of meat (e.g., within 24 hours to a few days) can have one or more packets (or the smoked salt material applied directly to the fat layer portion, as further described herein in connection with
The distributor can transport packages of meat to final sales locations upon request by the final sales locations. Once a package reaches a final sales location, the cut of meat can be removed from the package and can be processed for sale to a consumer. For instance, the fat layer portion can be cut off and/or the cut of meat can be further processed (cut into smaller cuts, weighed, packaged, labeled, etc.)
In
By pre-scaling the packet 312, an appropriate amount of packets and/or wood paper can be applied on a cut of meat. For instance, a plurality of packets or larger packets of smoked salt material can be applied on top of a fat layer portion of a cut of meat based a number of factors.
For example, some factors include the cut of meat, the type of meat (beef, lamb, etc.), length of aging desired, and/or weight of the cut of meat. For instance, a particular cut of meat can have two packets applied on the surface of the fat layer portion of the cut of meat based on the weight and a piece of wood paper can be applied on each of the two packets (for a total of two pieces of wood paper).
In various embodiments, different cuts of meat may have a different amount of the smoked salt material applied. For instance, a package for a strip steak may include a volume of 99.6 percent of meat 0.4 percent of smoked salt material.
By contrast, a package for ribs, which have a higher surface area than the strip steak, may include a volume of 99.43 percent of meat and 0.57 percent of smoked salt material. Although embodiments in accordance with the present disclosure are not limited to the particular volume values, the values are provided for illustrative purposes only and embodiments in accordance with the present disclosure can include any suitable volume values.
One possible benefit of using embodiments having a packet is that by using a packet that contains the smoked salt material, as compared to applying the smoked salt material to the fat layer portion (e.g., discussed further in connection with
The piece of wood paper 414 can, for example, hold the packet in place, can act as an aromatic, and/or can act as a desiccant. As used herein, an “aromatic” is a material that is added to the package or aging materials to enhance the natural flavors within a cut of meat. As used herein, the term “desiccant” refers to a material that absorbs moisture.
The cut of meat (i.e., the edible meat portion 502 and the fat layer portion 504) with the smoked salt material, and in some embodiments the wood paper 514, can be hermetically sealed in packaging material 506 to form a package, such as the package 500 shown in
The package 500 formed, as illustrated by
By wet aging the meat in a package 500 that includes the cut of meat sealed with a smoked salt material and/or wood paper, the meat can age in a shorter amount of time, in a smaller area, and with less shrinkage than dry aging processes. Wet aging in the package, in accordance with the present disclosure, can result in shrinkage of 2 percent of weight or less of the meat, in some embodiments. Further, the meat can wet age during transportation of the meat from distributor to a final sales location (e.g., a store) as the various aging materials are held in position by the packing material.
Although specific embodiments have been illustrated and described herein, those of ordinary skill in the art will appreciate that any arrangement calculated to achieve the same techniques can be substituted for the specific embodiments shown. This disclosure is intended to cover any and all adaptations or variations of various embodiments of the disclosure.
It is to be understood that the above description has been made in an illustrative fashion, and not a restrictive one. Combination of the above embodiments, and other embodiments not specifically described herein will be apparent to those of skill in the art upon reviewing the above description.
The scope of the various embodiments of the disclosure includes any other applications in which the above structures and methods are used. Therefore, the scope of various embodiments of the disclosure should be determined with reference to the appended claims, along with the full range of equivalents to which such claims are entitled.
In the foregoing Detailed Description, various features are grouped together in example embodiments illustrated in the figures for the purpose of streamlining the disclosure. This method of disclosure is not to be interpreted as reflecting an intention that the embodiments of the disclosure require more features than are expressly recited in each claim.
Rather, as the following claims reflect, inventive subject matter lies in less than all features of a single disclosed embodiment. Thus, the following claims are hereby incorporated into the Detailed Description, with each claim standing on its own as a separate embodiment.
This application is a Continuation in Part of U.S. application Ser. No. 14/334,633, filed Jul. 17, 2014, the specification of which is incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| Parent | 14334633 | Jul 2014 | US |
| Child | 14875348 | US |
