BE1030932B1 - METHOD FOR TEMPERING MEAT PRODUCTS - Google Patents

Abstract

The present invention concerns a method for tempering meat products, comprising the steps of: (i) supplying frozen meat products into a tempering room, wherein the frozen meat products have a core temperature of maximum -2°C; and (ii) providing an air flow in the tempering space for a maximum period of 4000 minutes, wherein the air flow has a temperature between -2.0°C and 0.0°C, and whereby the surface temperature of the meat products during the method remains lower than -1.0°C. In another aspect, the invention concerns a tempering device and resulting tempered meat product.

Description

1 BE2022/5788

METHOD FOR TEMPERING MEAT PRODUCTS

TECHNICAL DOMAIN

The invention relates to a method for tempering meat products, as well as a tempering device for this purpose and resulting tempered meat products.

STATE OF THE TECHNOLOGY

Tempering or tempering is a well-known process in the meat processing industry. When performing this technique, the meat intended for preparing, for example, minced pork or beef, sausages, stew, grosgrain, etc. is first quickly frozen to the core immediately after cutting. Just before processing, this frozen meat is brought to a temperature of approximately -2 °C in a controlled manner and is further processed at this temperature into an end product that is offered to the consumer in a fresh or tempered state.

A known problem during the tempering of meat products is weight loss due to moisture loss.

US5401520 describes a forced air defrosting tunnel and method for defrosting large quantities of bulk frozen food. US2019/0274322 discloses a method of thawing meat in a vessel in which heated air is introduced into the vessel through an inlet opening to heat the food and is exhausted through a discharge opening. Both known methods reveal an air flow with a temperature between 5 and 10°C. However, during defrosting, excessive temperature differences between the environment and the product to be defrosted should be avoided. The amount of heat flowing into the meat product during thawing should be just enough to melt the ice crystals without damaging the thawed portion as the isothermal melt line penetrates from the outside into the core of the meat product.

In addition, the microbiological stability of the meat product must be taken into account. Current defrosting or tempering technologies attempt to balance these conflicting demands, but are not completely successful.

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SUMMARY OF THE INVENTION

The invention concerns a method for tempering meat products according to claim 1. Preferred forms are shown in claims 2-8, as well as a tempering device according to claim 9. A preferred form is shown in claim 10. The invention also concerns an obtained tempered meat product according to claim 11.

The aim of the invention is to provide a method for tempering meat products in which the above disadvantages are avoided.

It is an object of the invention to reduce or even avoid weight loss due to fluid loss.

It is also an objective of the invention to obtain a better cell structure in the resulting tempered meat product.

Moreover, it is an object of the invention to slow down or even counteract the development of micro-organisms.

The aim of the invention is to provide a defrosting technology or tempering technology in which a balance exists between the development of micro-organisms, the loss of moisture in the meat product and the maintenance of the quality of the meat product.

It is an object of the invention to guarantee a long tempering time (which is necessary to maintain/improve the cell structure and to prevent moisture loss) without the development of micro-organisms.

Furthermore, the invention aims to achieve a more uniform defrosting in the product to be defrosted, whereby the temperature gradient between the surface and the core of the meat product is minimized.

DETAILED DESCRIPTION

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meanings commonly understood by those skilled in the art of the invention.

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For a better appreciation of the description of the invention, the following terms are explicitly explained. “A”, “the” and “it” in this document refer to both the singular and the plural unless the context clearly suggests otherwise. For example, “a segment” means one or more than one segment.

When “approximately” is used in this document for a measurable quantity, a parameter, a period of time or moment, etc., variations of +/-20% or less, preferably +/-10% or less, more if preferably +/-5% or less, even more preferably +/-1% or less, and even more preferably +/-0.1% or less than and of the quoted value, to the extent that such variations apply in the described invention. However, this must be understood to mean that the value of the quantity for which the term “approximately” or “around” is used is itself specifically disclosed.

The terms “comprise”, “comprising”, “providing”, “involving”, “involving”, “containing”, “containing” are synonyms and are inclusive or open terms that indicate the presence of what follows, and that the presence does not exclude or preclude other components, features, elements, members, steps known or described in the prior art.

The terms “consist of”, “consisting of”, “containing”, “containing” are synonyms and are exclusive or open terms which indicate the absence of what follows and which exclude or preclude the presence of other components, features, elements, members, steps, known from or described in the prior art.

Quoting numerical intervals through the endpoints includes all integers, fractions, and/or real numbers between the endpoints, including these endpoints.

The term “tempering” or “tempering”, as used in the text, refers to the process in which frozen meat is brought to a temperature of approximately -2°C in a controlled manner just before processing.

In a first aspect, the invention concerns a method for tempering meat products.

In a preferred embodiment, the method comprises the steps of:

4 BE2022/5788 i. supplying frozen meat products into a tempering room, wherein the frozen meat products have a core temperature of a maximum of -2.0°C; and ii. providing an air flow in the tempering space for a period of time between 1000 and 4000 minutes, wherein the air flow has a temperature between -2.0°C and 0.0°C, and wherein the surface temperature of the meat products during the method is a maximum becomes -1.0°C.

This tempering method is advantageous because the relatively low temperature (below 0°C) used in the air flow ensures that longer tempering times are possible. The relatively small temperature difference between the air flow and the product to be defrosted ensures that the air flow will not affect the thawed surface during tempering. With longer tempering times, such as those used in the current invention, the development of micro-organisms is also prevented because the temperature of the air flow is always below 0°C.

Furthermore, the method according to the invention results in reduced moisture loss and improved cell structure in the meat product.

In a first step (i) of the method, frozen meat products are supplied to a tempering room.

The meat products in the present invention can be any animal meat. For example, it may include chicken meat, turkey meat, duck meat, pork, beef, veal, fish, mutton, lamb, ostrich meat, horse meat or mixtures thereof. Preferably, the meat product is selected from the list of: pork, beef, chicken meat, or a combination of these. The meat products are preferably minced meat or meat that is intended to be heavily cut, such as cubes of meat or strips of meat. In that case, the meat intended for preparing minced meat, sausages, stew, gyros, ragout, etc. is first quickly frozen to the core.

The frozen meat products can be frozen using conventional techniques in the state of the art. Conventional freezing methods bring the meat from room temperature to frozen in a few hours, usually 1 to 3 hours.

The frozen products preferably have a core temperature of maximum -2.0°C, more preferably maximum -5.0°C, even more preferably maximum -7.5°C, even more preferably maximum -10°C . 5 The core temperature can be measured with a core thermometer, whereby the core thermometer is suitable for measuring the temperature in the core of meat products, such as with known meat thermometers from the state of the art. The core thermometer is preferably a continuous core thermometer, which continuously measures the core temperature of the meat during tempering.

In one embodiment, the core temperature of the meat products is measured prior to step (i). If a core temperature of maximum -2.0°C is measured in the meat products, the meat products are supplied to the tempering room.

If the measured core temperature is higher or equal to -2.0°C, the meat products are stored. Preferably, storage takes place at a temperature between -2.5 and -1.5°C, preferably at a temperature of approximately -2.0°C.

For this purpose, the meat products are preferably placed in a storage area with an air temperature of -2.0°C.

In one embodiment, the method is carried out on a plurality of meat products, such as, for example, meat products in containers, wherein the containers are provided with openings, or meat products that are spread in blocks. It is important that good air flow or air circulation is not prevented.

In one embodiment, the meat products are provided with a surface thermometer when supplied to the tempering room. Surface thermometer refers to any thermometer or sensor that is suitable for measuring the temperature on a meat surface as known in the state of the art. Preferably, the surface thermometer is a continuous surface thermometer, which continuously measures the surface temperature of the meat during tempering.

In an embodiment of a second step (ii) of the method, an air flow is provided in the tempering space.

In a preferred form, the air flow is provided for a maximum period of 4000 minutes, preferably a maximum of 3500 minutes, more preferably a maximum of 3000 minutes. In another or further preferred form for a period of at least 1000 minutes, preferably at least 1500 minutes, even more

6 BE2022/5788 preferably at least 2000 minutes. In another or further preferred form, the air flow is provided for a period of time between 1000 and 4000 minutes, preferably between 1500 and 3500 minutes, more preferably between 2000 and 3000 minutes.

In a preferred form, an air flow is provided, wherein the air flow has a temperature of a maximum of 0°C, preferably a maximum of -0.5°C, more preferably a maximum of -0.9°C. In another or further preferred form, an air flow is provided, wherein the air flow has a temperature of at least -2.0°C, preferably at least -1.5°C, even more preferably at least -1.1°C. In another or further preferred form, an air flow is provided, wherein the air flow has a temperature between -2.0 and 0.0°C, preferably between -1.5 and -0.5°C, more preferably between -1.5 and -0.5°C. between -1.1°C and -0.9C, more preferably about -1.0°C.

This tempering method is advantageous because the relatively low temperature (below 0°C) used ensures that longer tempering times are possible. With longer tempering times such as those used in the present invention, the development of microorganisms is often a problem. This is also counteracted by the fact that the temperature of the air flow is always below 0°C. In addition, the long tempering times are advantageous as a more uniform defrosting of the meat product is achieved.

An important parameter is the surface temperature of the meat product. In a preferred form of the invention, the surface temperature of the meat products remains lower than -1.0°C during the method. It is therefore a preference of the invention that the surface temperature of the meat products during the method is a maximum of -1.0°C.

This means that step ii. of the method only continues as long as the surface temperature of the meat product is below -1.0°C. This can be accomplished by using a continuous surface thermometer

In a preferred form, the air flow is provided in step (ii) until the surface thermometer measures a surface temperature between -2.0 and -1.0°C.

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This condition ensures that the surface of the meat products cannot be affected during tempering.

In another or further embodiment, the core temperature of the meat products remains lower than -1.0°C during the method. It is therefore a preference of the invention that the core temperature of the meat products during the method is a maximum of -1.0°C.

This means that step ii. of the method only continues as long as the core temperature of the meat product is below -1.0°C. This can be achieved by using a continuous core thermometer.

In a preferred form, the air flow is provided in step (ii) until the core thermometer measures a core temperature between -2.0 and -1.0°C.

In one embodiment, step ii. providing the air flow in the tempering space in multiple phases, whereby an air flow is provided in the tempering space in each phase. In a preferred form, the air steam is provided in 2, 3, 4, 5 or 6 phases, with 2 phases most preferred.

In a preferred form, the tempering space is provided with an air flow in one phase for a maximum period of 2500 minutes, preferably a maximum of 2000 minutes, more preferably a maximum of 1500 minutes. In another or further preferred form for a period of at least 500 minutes, preferably at least 1000 minutes, even more preferably at least 1500 minutes. In another or further preferred form, the air flow is provided for a period of time between 500 and 2500 minutes, preferably between 1000 and 2000 minutes, more preferably approximately 1500 minutes. In the phases, an air flow can be provided in the tempering space for the same or a different period of time.

The term "air steam" refers to any movement of air in the room, preferably a forced air flow, for example by means of a fan. In a preferred form the air is ambient air at reduced temperature.

In one embodiment, the meat products are added sequentially to step ii. then stored. Preferably, storage takes place at a temperature between -2.5 and -1.5°C, preferably at a temperature of approximately -2.0°C. For this purpose the

8 BE2022/5788 meat products preferably stored in a storage area with an air temperature of - 2.0°C.

In a further embodiment, the meat products can be tempered a second time after storage. This is advantageous if the core of the meat products is still too deeply frozen when tempering is stopped. The product goes into storage and during storage a redistribution of the cold in the meat product can occur. Tempering can then take place a second time, whereby the meat products are supplied into the tempering room and provided with an air flow as mentioned above. This way, the meat product can gradually thaw further.

In a second aspect, the invention concerns a tempering device for tempering meat products.

In a preferred embodiment, the tempering device comprises: - a housing suitable for receiving meat products, - a blowing device suitable for transporting an air stream with a temperature between -2.0°C and 0.0°C , in the longitudinal direction of the tempering chamber through an inside of the housing.

In a preferred form, the tempering space operates according to the aforementioned method.

In a next aspect, the invention concerns a tempered meat product.

In a preferred form, the tempered meat product is obtained according to the aforementioned method or according to use of the aforementioned device.

In what follows, the invention is described by means of: non-limiting examples that illustrate the invention and are not intended or should be construed to limit the scope of the invention.

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EXAMPLES

Example 1

Example 1 concerns a general tempering process as carried out on minced meat and raw material for stew meat.

Chicken meat is cut into minced meat, frozen and stored in a freezer. Before tempering, the meat product is removed from the freezer and fitted with a core thermometer. If the core thermometer measures a temperature higher than or equal to -2.0°C, the meat products are stored in a storage room with an air temperature of -2.0°C.

If the core thermometer measures a temperature lower than -2.0°C, the meat products are supplied in a first step to a tempering room and provided with a surface thermometer. Then, in a second step, an air flow with a temperature of approximately -1°C is provided in the tempering room in two phases of 1500 minutes each. Afterwards, the meat products are stored in a storage room with an air temperature of approximately -2°C.

If the surface thermometer or the core thermometer measures a temperature greater than or equal to -1.0°C during the second step, the air flow is stopped and the meat products are stored in a storage area with an air temperature of approximately - 2°C.

The technique appeared to result in 8 to 12% less moisture loss compared to prior art tempering techniques. In addition, the meat structure of the meat products appeared to remain better intact.

The example described above was described using minced chicken, but can be applied in the same way to minced beef, minced pork, or raw material for stew, such as gyros or ragout meat.

Example 2

Example 2 concerns a specific tempering process carried out on minced chicken meat.

The core temperature of a frozen chicken meat product was measured with a core probe prior to tempering and was -7.8°C. The surface temperature at this time was -4.7°C. The meat product became

10 BE2022/5788 is supplied to the tempering room and provided with an air flow of approximately - 1°C for a period of 3000 minutes. After tempering, the core temperature was -2.5°C and the surface temperature -1.8°C.

The technique appeared to result in 8 to 12% less moisture loss compared to prior art tempering techniques. In addition, the meat structure of the minced chicken meat appeared to remain better intact.

Claims (8)

11 BE2022/5788 CONCLUSIONS 1. A method for tempering meat products comprising the steps of: i. supplying frozen meat products into a tempering room, wherein the frozen meat products have a core temperature of maximum -2.0°C, wherein the meat products are provided with a surface thermometer in step (i), whereby the surface thermometer is suitable for continuously measuring the surface temperature of the meat products; and ii. providing an air flow in the tempering space for a period of time between 1000 and 4000 minutes or until the surface thermometer measures a surface temperature between -2.0 and -1.0°C, wherein the air flow has a temperature between - 2.0°C and 0.0°C, and where the surface temperature of the meat products during the process reaches a maximum of -1.0°C, whereby the meat products are subsequently stored at a temperature between -2.5 and -1.5 °C. 2. Method according to any of the preceding claims, wherein the frozen meat products have a surface temperature lower than - 2.5°C prior to step (ii). 3. Method according to any of the preceding claims, wherein the meat products are provided with a core thermometer, wherein the core thermometer is suitable for continuously measuring the core temperature of the meat products. Method according to claim 6, wherein the air flow in step (ii) is provided until the core thermometer measures a core temperature between -2.0 and -1.0°C. 5. Method according to any of the preceding claims, wherein the provision of the air flow in the tempering space takes place in several phases, preferably two phases, wherein in each phase an air flow is provided in the tempering space for a maximum period of 2000 minutes. 12 BE2022/5788 6. A tempering device for tempering meat products, wherein the tempering device comprises: - a housing suitable for receiving meat products, - a blowing device suitable for transporting an air flow with a temperature between -2, 0°C and 0.0°C, in the longitudinal direction of the tempering chamber through an inside of the housing. 7. Tempering device according to claim 6, wherein the tempering space operates according to one of claims 1-5. 8. A tempered meat product obtained by means of a method according to any one of claims 1-5.