Hormel Foods Corporation

Cargill Inc.

Bruce C Paterson

David C Ruzek

Daniel L Franklin

Scott J Eilert

Curtis J Cundith

Barney Wilborn

Karen M Schiefelbein

Ann W Brackenridge

Nancy Rathje

Forrest D Dryden

Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.

Packaging of meat products with modified atmospheres and/or enhancers

A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.

Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat

Growing community of inventors

Marshall, MN, United States of America

Bruce C Paterson