Packaged cooked meat and low pH sauce

US6579549B1 · kind B1 · utility

Assignee

• KRAFT FOODS HOLDINGS, INC. · US

Inventors

• Kent Thrasher · Sun Prairie, US
• Cory Painter · Madison, US
• Keena Brown · Madison, US
• Doris Ticknor · Fitchburg, US
• Jennifer Cuccia · Waunakee, US

Key dates

• Filing date: Aug 16, 2000
• Grant date: Jun 17, 2003
• Expiry date: Jan 26, 2021

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L13/75
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.