Abstract: The present disclosure describes methods and systems for packaging meat products, which may be organic, in low-oxygen preservation bags configured to extend the shelf-life of the meat. Packaging methods may involve placing a plurality of pre-proportioned organic meat products on a substrate and wrapping a film around the meat and substrate. The wrapped meat products may then be positioned in a bag containing ambient air. The ambient air may be purged from the bag using a first vacuum cycle, which may be followed by a second vacuum cycle. The method can also involve flushing the bag with a gas mixture after and/or between the vacuum cycles. The gas mixture may be comprised of nitrogen and/or carbon dioxide, but not carbon monoxide. The vacuumed, gas-flushed bags may then be sealed.

Abstract: The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat.