Method for continuously processing meat substrates

Abstract

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but may also include a soluble or insoluble seasoning and other ingredients. After the predetermined amount of marinade is added to the package, the package is then sealed to allow the marinade to be substantially absorbed by the meat substrate. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade to the meat-containing package.

1 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade, wherein the marinade comprises a solute and water and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the predetermined amount of the marinade to the package; and    sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
   
   
       2 . The method according to  claim 1 , wherein the meat substrate is a bone-in meat substrate or a boneless meat substrate.  
   
   
       3 . The method according to  claim 1 , wherein the meat substrate is a portion selected from the group consisting of poultry, beef, pork, lamb, veal, and seafood.  
   
   
       4 . The method according to  claim 1 , wherein the meat substrate is a portion of poultry.  
   
   
       5 . The method according to  claim 1 , wherein the meat substrate is a portion of chicken.  
   
   
       6 . The method according to  claim 1 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume exceeds the sum of the volume of the meat and the volume of the predetermined amount of the marinade by about 0.1% to about 10%.  
   
   
       7 . The method according to  claim 1 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume is substantially equal to the sum of the volume of the meat and the volume of the predetermined amount of the marinade.  
   
   
       8 . The method according to  claim 1 , wherein the marinade further comprises a soluble seasoning.  
   
   
       9 . The method according to  claim 1 , wherein the marinade further comprises an insoluble seasoning.  
   
   
       10 . The method according to  claim 1 , wherein the predetermined amount of marinade is selected such that about 80% to about 99% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
   
   
       11 . The method according to  claim 1 , wherein the predetermined amount of marinade is selected such that about 85% to about 95% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
   
   
       12 . The method according to  claim 1 , wherein the meat substrate is a single cut of meat.  
   
   
       13 . The method according to  claim 1  further comprising cooking the meat substrate after sealing the package and while the meat substrate is still contained within the package.  
   
   
       14 . The method according to  claim 1  further comprising, prior to placing the meat substrate in the package, at least one of macerating, scoring, or tenderizing the meat substrate.  
   
   
       15 . The method according to  claim 1 , wherein the steps of placing, adding, and sealing are carried out as part of a continuous process.  
   
   
       16 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade, wherein the marinade consists essentially of a solute, water, and a soluble seasoning, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the predetermined amount of the marinade to the package; and    sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
   
   
       17 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a fraction of a predetermined amount of a marinade in a package sized to contain the meat substrate and the predetermined amount of the marinade, to provide a partially-filled package, wherein the marinade has an insoluble seasoning dispersed therein and comprises a solute and water, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the meat substrate to the partially-filled package to provide a meat-containing package;    adding the remainder of the predetermined amount of the marinade to the meat-containing package; and    then sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.    
   
   
       18 . The method according to  claim 17 , wherein the meat substrate is a bone-in meat substrate or a boneless meat substrate.  
   
   
       19 . The method according to  claim 17 , wherein the meat substrate is a portion selected from the group consisting of poultry, beef, pork, lamb, veal, and seafood.  
   
   
       20 . The method according to  claim 17 , wherein the meat substrate is a portion of poultry.  
   
   
       21 . The method according to  claim 17 , wherein the meat substrate is a portion of chicken.  
   
   
       22 . The method according to  claim 17 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume exceeds the sum of the volume of the meat and the volume of the predetermined amount of the marinade by about 0.1% to about 10%.  
   
   
       23 . The method according to  claim 17 , wherein the package comprises a film forming material and a cover film, and the step of sealing the package comprises applying a vacuum to the package while sealing the cover film with the film forming material such that the sealed package volume is substantially equal to the sum of the volume of the meat and the volume of the predetermined amount of the marinade.  
   
   
       24 . The method according to  claim 17 , wherein the marinade further comprises a soluble seasoning.  
   
   
       25 . The method according to  claim 17 , wherein the predetermined amount of marinade is selected such that about 80% to about 99% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
   
   
       26 . The method according to  claim 17 , wherein the predetermined amount of marinade is selected such that about 85% to about 95% (by weight) of the predetermined amount is absorbed by the meat substrate after 72 hours under refrigerated conditions.  
   
   
       27 . The method according to  claim 17 , wherein the meat substrate is a single cut of meat.  
   
   
       28 . The method according to  claim 17  further comprising cooking the meat substrate after sealing the package and while the meat substrate is still contained within the package.  
   
   
       29 . The method according to  claim 17  further comprising, prior to placing the meat substrate in the package, at least one of macerating, scoring, or tenderizing the meat substrate.  
   
   
       30 . The method according to  claim 17 , wherein the steps of placing, adding the meat substrate, adding the remainder of the predetermined amount, and sealing are carried out as part of a continuous process.  
   
   
       31 . A method for continuously processing meat substrates, comprising the steps of: 
 placing a fraction of a predetermined amount of a marinade in a flexible package sized to contain the meat substrate and the predetermined amount of the marinade, to provide a partially-filled package, wherein the marinade has an insoluble seasoning dispersed therein and consists essentially of a solute, water, and a soluble seasoning, and wherein the predetermined amount is selected to be substantially absorbed by the meat substrate;    adding the meat substrate to the partially-filled package to provide a meat-containing package;    adding the remainder of the predetermined amount of the marinade to the meat-containing package; and    then sealing the package to allow the marinade to be substantially absorbed by the meat substrate while sealed.