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Packaging and frozen meat combinationRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Processes, Packaging Or Treatment Of Packaged Product, In Flexible Wrapper Or Container, Heat Treatment Of Encased FoodPackaging and frozen meat combination description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20070065548, Packaging and frozen meat combination. Brief Patent Description - Full Patent Description - Patent Application Claims
[0001] This application is a divisional application of U.S. patent application Ser. No. 10/975,242, filed Oct. 28, 2004, which is hereby incorporated herein by reference. BACKGROUND OF THE INVENTION [0002] 1. Field of the Invention [0003] The present invention relates to a packaging and frozen meat combination. [0004] 2. Description of the Prior Art [0005] Turkey meat may be vacuum packaged and sealed to provide a consumer-friendly packaging and to extend the shelf-life of the meat. Turkey meat may also be frozen to extend the shelf-life of the meat. Typically, the frozen turkey meat is defrosted and removed from the packaging prior to cooking to ensure even, thorough cooking of the turkey meat, especially if a whole turkey is being cooked. If the turkey meat is still frozen, even partially, uneven cooking of the turkey meat typically occurs. It may take several hours to adequately defrost a whole turkey. Improperly defrosted turkey meat can increase the risk of spoilage of the meat. In addition, the quality of the meat may be reduced by improperly defrosting the turkey meat such as by increasing purge or by degrading the protein. Therefore, it is desired to provide a packaging and frozen meat combination for cooking the frozen meat such as a frozen, whole turkey resulting in a satisfactory end product. SUMMARY OF THE INVENTION [0006] In one aspect of the present invention, a packaging and a frozen meat combination includes a frozen meat and a heat resistant bag. The frozen meat is selected from the group consisting of a frozen whole turkey, a frozen split bird, a frozen breast, a frozen breast roast, a frozen pork roast, and a frozen beef roast. The frozen meat has a top, sides, and a bottom. The heat resistant bag has a cavity in which the frozen meat is contained, and the heat resistant bag is oversized relative to the frozen meat and allows space to be created between the heat resistant bag and the top and the sides of the frozen meat. The space is at least 1.50 inches. [0007] In another aspect of the present invention, a packaging and a frozen whole turkey combination includes a frozen whole turkey and a heat resistant bag. The frozen whole turkey has a top, sides, and a bottom. The heat resistant bag has a cavity in which the frozen whole turkey is contained, and the heat resistant bag is oversized relative to the frozen whole turkey to allow for at least 1.50 inches of space between the heat resistant bag and the top and the sides of the frozen whole turkey. BRIEF DESCRIPTION OF THE DRAWINGS [0008] FIG. 1 is a perspective view of a turkey in a bag constructed according to the principles of the present invention; [0009] FIG. 2 is a side view of the turkey in the bag shown in FIG. 1; and [0010] FIG. 3 is a top view of the turkey in the bag shown in FIG. 1. DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT [0011] A preferred embodiment of the present invention is a method of cooking a frozen whole turkey. The frozen whole turkey is preferably cooked in a bag resulting in evenly, thoroughly cooked turkey meat. Although the present invention is discussed with respect to a frozen whole turkey, it is recognized that other suitable types of meat such as, but not limited to, a frozen split bird (one leg, 1 wing, and 1/2 breast), a frozen pork roast, or a frozen beef roast could also be used. Therefore, the term "frozen whole turkey" may be interchanged with other suitable types of meat. Further, the more general term "bird" is used throughout to refer to the frozen whole turkey used in the preferred embodiment and may also be interchanged with other suitable types of meat. [0012] The bag is oversized relative to the size of the bird, and the bag is not shrunk to fit the size of the bird. If the bag is too tight around the bird, the portions of the bird where the bag contacts the bird will be over-cooked and may burn. However, the bottom of the bag where the cooked-out juices collect and the bird sits in the collected juices will not over-cook and burn. Typically, there will be approximately at least 2 to 4 cups of cooked-out juices that collect at the bottom of the bag and there will be approximately 1.5 inches of juices at the bottom of the bag. Except for the bottom of the bag where the cooked-out juices collect, there should be a sufficient amount of space between the bag and the bird so that direct contact between the bag and the bird does not occur. Preferably, except for proximate the bottom of the bird, there is approximately at least 1.50 inches of space between the bag and the top and the sides of the bird. [0013] Depending upon the size of the bird, the bird is placed within an appropriately sized bag, the bag is configured and arranged to allow preferably approximately at least 1.50 inches between the bag and the top and the sides of the bird. A vacuum is drawn in the bag, and the open end of the bag is sealed using a clip, a heat seal, or other suitable sealing means well known in the art. Typically, approximately 20 to 23 inches Hg vacuum is used to pull the bag relatively tight around the bird before the bag is sealed, which assists in providing a better shelf-life of the product since there is relatively no air in the bag. The portion of the bag between the tail end of the bird and the seal is termed the "tail" of the bag, and the tail is preferably approximately at least 2.00 inches to provide additional bag material ensuring that at least 1.50 inches remain between the bag and the top and the sides of the bird. In other words, the placement of the seal on the tail of the bag relative to the bird is important to provide preferably approximately at least 1.50 inches between the bag and the bird on the top and the sides of the bird. The at least 1.50 inches between the bag and the bird allows the bag to sufficiently balloon away from the surface of the bird during cooking. If the seal is too close to the bird, the bag will not be allowed to sufficiently balloon away from the bird during cooking and the bird will over-cook and burn where the bag is in contact with the bird. [0014] Preferred bag sizes for different sizes of birds are as follows in Table 1: TABLE-US-00001 TABLE 1 Preferred Bird and Bag Specifications Approximate Bird Dimensions Bag Dimensions Bird Size Length .times. Width .times. Depth Width .times. Length (Pounds) (Inches) (Inches) 5 to 7 14 .times. 9 .times. 4 18 .times. 24 11 to 13 14 .times. 9 .times. 8 18 .times. 24 17 to 19 17 .times. 11 .times. 9 20 .times. 26 [0015] The preferred bag sizes for several weight ranges of birds were determined based upon the following data. The dimensions for birds weighing 11 to 13 pounds ranged from 13.000 to 14.125 inches long, 8.750 to 9.375 inches wide, and 7.250 to 7.500 inches deep. The dimensions for birds weighing 17 to 19 pounds ranged from 16.500 to 16.750 inches long, 10.625 to 11.240 inches wide, and 8.125 to 8.375 inches deep. These dimensions are listed as approximate dimensions in Table 1. [0016] Based upon the above-listed bird dimensions, the following calculations were used to determine the preferred bag sizes: [0017] The average diameter of the birds weighing 11 to 13 pounds was 8.20 inches. To ensure a 1.50 inches spacing around the top and the sides of the bird, the circumference of the bag would require 11.20 inches (8.20 inches+2.times.1.50 inches).times.3.14=35.20 inches of material. A bag 18.00 inches wide will supply 36.00 inches of material, which is sufficient. A bag 24.00 inches long was found sufficient for clipping or sealing the bag, leaving a tail of approximately 2.00 inches, and allowing the bag to sufficiently balloon away from the bird. [0018] The average diameter of the birds weighing 17 to 19 pounds was 9.60 inches. To ensure a 1.50 inches spacing around the top and the sides of the bird, the circumference of the bag would require 12.60 inches (9.60 inches+2.times.1.50 inches).times.3.14=39.60 inches of material. A bag 20.00 inches wide will supply 40.00 of material, which is sufficient. A bag 26.00 inches long was found sufficient for clipping or sealing the bag, leaving a tail of approximately 2.00 inches, and allowing the bag to sufficiently balloon away from the bird. [0019] For a bird weighing 14 pounds, a bag 18.00 inches wide and 23.00 inches long should preferably be used. For a bird weighing 20 pounds, a bag 20.00 inches wide and 26.00 inches long should preferably be used. [0020] The results of numerous cooking tests of frozen whole birds indicated whenever the roasting bag was in contact with the bird when cooking, the product at the contact point over-cooked and became hard and crusty. When cooked in an oven, it is speculated that this is due to the dry heat transfer of the oven set point (350.degree. F.) being in more direct contact with the bird during a substantial amount of time as opposed to the steam affect of the environment (around approximately 212.degree. F. or so) between the bird and the bag when there is a space between the bird and the bag. The steam environment and the cooked-out juices at the bottom of the bag insulate the bird from the heat of the cooking device. A spacing of approximately 1.5 inches between the bird and the bag was targeted to ensure there was limited contact between the bird and the bag during cooking. Continue reading about Packaging and frozen meat combination... 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