Method for treating meat products with carbon monoxide
Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying 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 treated 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 pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide.
1. A method including:
(a) injecting a treatment mixture into an interior volume of a meat product at an injection location, the treatment mixture including carbon monoxide and an injection fluid and being injected into the volume of the meat product through an injection conduit inserted into the volume of the meat product, wherein the meat product comprises an uncooked cut of meat, and wherein the carbon monoxide in the treatment mixture is in solution such that the treatment mixture includes no gaseous phase carbon monoxide; and
(b) injecting a pre-treatment fluid into the volume of the meat product prior to injecting the treatment mixture, the pre-treatment fluid including a pH modifying material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product.
2. The method of claim 1 wherein the pH modifying material includes carbon dioxide gas or carbonic acid solution.
3. The method of claim 1 wherein the pH modifying material includes an ammonia-based pH increasing material.
4. The method of claim 3 wherein the pH of the meat product after injection of the treatment mixture and pre-treatment fluid is 5.6 or higher.
5. The method of claim 3 wherein the ammonia-based pH increasing material includes ammonia gas.
6. The method of claim 3 wherein the ammonia-based pH increasing material includes an ammonium hydroxide solution.
7. The method of claim 6 wherein the ammonium hydroxide solution has a pH of 8.5 or higher.
8. A method including:
(a) injecting a treatment mixture into an interior volume of a meat product at an injection location, the treatment mixture containing carbon monoxide and an injection fluid and being injected into the volume of the meat product through an injection conduit inserted into the volume of the meat product, wherein the meat product comprises an uncooked cut of meat, and wherein the carbon monoxide in the treatment mixture is in solution such that the treatment mixture includes no gaseous phase carbon monoxide; and
(b) injecting a post-treatment fluid into the volume of the meat product after injecting the treatment mixture, the post-treatment fluid including a pH modifying material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product.
9. The method of claim 8 wherein the pH modifying material includes carbon dioxide gas or carbonic acid solution.
10. The method of claim 8 wherein the pH modifying material includes an ammonia-based pH increasing material.
11. The method of claim 10 wherein the pH of the meat product after injection of the treatment mixture and post-treatment fluid is 5.6 or higher.
12. The method of claim 10 wherein the ammonia-based pH increasing material includes ammonia gas.
13. The method of claim 10 wherein the ammonia-based pH increasing material includes an ammonium hydroxide solution.
14. The method of claim 13 wherein the ammonium hydroxide solution has a pH of 8.5 or higher.
15. A method including:
(a) injecting carbon monoxide into an interior volume of a meat product at an injection location, the carbon monoxide being injected into the volume of the meat product through an injection conduit inserted into the volume of the meat product, wherein the meat product comprises an uncooked cut of meat, and wherein the injected carbon monoxide is in solution in a carrier liquid with no gaseous phase carbon monoxide in the carrier liquid; and
(b) injecting a pH modifying material into the volume of the meat product simultaneously with injecting the carbon monoxide, the pH modifying material comprising an ammonia-based pH increasing material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product.
16. The method of claim 15 wherein the pH of the meat product after injection of the carbon monoxide and pH modifying material is 5.6 or higher.
17. The method of claim 15 wherein the ammonia-based pH increasing material includes ammonia gas.
18. The method of claim 15 wherein the ammonia-based pH increasing material includes an ammonium hydroxide solution.
19. The method of claim 18 wherein the ammonium hydroxide solution has a pH of 8.5 or higher.