Method for treating meat products with carbon monoxide

Details Method for treating meat products with carbon monoxide Method for treating meat products with carbon monoxide

A - Human Necessities

23

L

A23L 1/318 (2006.01)

Patent

CA 2558541

Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The liquid added to meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide.

Selon l'invention, du monoxyde de carbone est injecté à l'intérieur du produit carné (308), ainsi que d'autres matières, afin d'obtenir un niveau de saturation en monoxyde de carbone. La quantité de monoxyde de carbone dans le fluide ajouté est régulée pour produire un niveau de saturation en monoxyde de carbone souhaité distribué de façon sensiblement uniforme dans le volume du produit carné (308). Ledit niveau de saturation souhaité peut varier en fonction de la nature du produit carné (308) traité, toutefois, le niveau de saturation reste généralement inférieur à 100 %, ou saturation complète, pour la plupart des produits carnés. Le liquide ajouté au produit carné (308) peut être ajouté simultanément au monoxyde de carbone ou peut être ajouté en tant que pré-traitement avant application de monoxyde de carbone ou en tant que post-traitement après application de monoxyde de carbone.

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