DE1180611B - Process for treating meat and meat products to preserve the color of the meat - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Boarding school Class: A 23 b

German KL: 53 c -3/03

Number: 1180611

File number: N12060IV a / 53 c

Filing date: April 4, 1956

Opening day: October 29, 1964

The invention relates to a method for treating meat and meat products for Preservation of the meat color.

A fresh, appetizing appearance is important for meat products and meat. Especially in the discoloration of meat and meat products is extremely disadvantageous in the warm season. Artificial Cooling in showcases or shop windows brings only a partial solution to the problem, especially there the costs are substantial and may be uneconomical. The oxygen in the air settles with constituents of the surface of the meat especially at higher temperatures around what to a gray discoloration and an unsightly appearance. Such meat products have none appetizing appearance and cannot be sold in this condition. The discoloration is due to the transformation the agents that give meat its color - hemoglobin and myoglobin through the Oxygen in the air via oxyhemoglobin and oxymyoglobin to methemoglobin, which is gray in color and metamyoglobin - her.

The prevention of discoloration by clogging is known. of ascorbic acid (U.S. Patent 2,541,572) and other substances. The effect of this substance is probably based on a reducing effect. According to the USA. Patent, good results are obtained when 110 mg of ascorbic acid per Kilograms of meat are used. U.S. Patent 12 491646 describes the use of nicotinic acid, optionally together with ascorbic acid, described. After that there will be satisfactory results when using 660 mg of nicotinic acid per kilogram of meat, alone or together with Ascorbic acid. Both patents describe the common use of ascorbic acid and nicotinic acid and expressly warn against the amounts of ascorbic acid and nicotinic acid, such as they are specified there to reduce.

Even when using relatively large amounts of reducing sugars occurs - as stated - no or only a slight color-retaining effect on meat; in certain circumstances the effect of the additive is even negative.

It has now surprisingly been found that when a reducing sugar and a β-substituted pyridine derivative, such as nicotinic acid and ascorbic acid, are added, an unexpected increase in the color-retaining effect occurs. As a result, a certain effect can be achieved even with the use of considerably smaller amounts of ^ -substituted pyridine derivative and ascorbic acid, processes for treating meat and
Meat products to preserve the color of the meat

Applicant:

N.V. Chemical Industry Paul Schoemaker,

Deventer (Netherlands)

Representative:

Dr. phil. Dr. rer. pole. K. Köhler, patent attorney,

Munich 2, Amalienstr. 15 ■

Named as inventor:

Dr. Adriaan Dekker, Deventer (Netherlands)

Claimed priority:

Netherlands 7 April 1955 (196 318)

as if these two substances were used without reducing sugar.

In contrast to the finding of the two USA patents cited above, it was found that that - if reducing sugar is also added - a maximum color retention effect when using a mixture of nicotinic acid and ascorbic acid in an approximately equimolecular manner Amount is reached. ..-. .

The invention is therefore a method for treating meat and meat products for Preservation of meat color, according to which a substituted pyridine derivative is used in meat or meat products, Ascorbic acid and a reducing sugar is added, preferably in a ratio of 1: 1 (Sugar to the sum of the other substances), e.g. B. in a proportion of ß-substituted pyridine derivative together with ascorbic acid from 1 to 10% to 90% reducing sugar and with a total addition of e.g. 1175mg total addition to lkg Meat.

A mixture consisting of 98% glucose and 2% ascorbic acid and can be used with advantage Nicotinic acid.

Despite the very large amount of sugar, the experiments according to the invention could be negative Effects of sugar are not observed.

409 709/175

Since the price of the materials to be used according to the above-mentioned U.S. patents is high, the invention brings a considerable reduction in costs, so that the applicability of color-retaining preparations is expanded considerably.

Suitable ^ -substituted pyridine derivatives are primarily nicotinic acid and salts of nicotinic acid. These substances also include esters and amides of nicotinic acid; so can z. B. ethyl nicotinate, Nicotinic acid-N-methylamide or ß-picoline etc. be ίο be used.

The implementation of the method according to the invention, as far as the product manufactured thereafter is not intended for delivery to areas outside the scope of the Food Act currently on the basis of the ordinance on meat and meat products (meat ordinance) of December 19 1959 (Federal Law Gazette Part I, No. 52, of December 22, 1959, p. 726), especially §§ 1 and 3. not allowed.

The products composed according to the invention can according to a preferred embodiment as a dry powder on the meat or the Meat products are applied and distributed on the surface by rubbing. For meat in minced Form the substances forming the preparation of the invention are preferably immediately before the Comminution mixed in.

The procedure can also be that an aqueous solution is prepared and the meat or the Meat product is dipped or sprayed with this solution.

An aqueous solution of these substances can also be injected into the meat, e.g. B. using the device used for injecting saline solution into ham.

example 1

1000 g of minced meat were mixed with 75 mg of nicotinic acid, 100 mg of ascorbic acid and 1000 mg of glucose sprinkled. After a kneading treatment, the mass became at room temperature canceled. The vivid red flesh color remained constant and had cleared after 12 hours of storage not changed.

1000 g of minced meat from the same piece of meat were mixed with 250 mg of nicotinic acid and 600 mg of ascorbic acid sprinkled according to the instructions of U.S. Patent 2,491,646. After kneading, the mass was stored at room temperature. The vivid red flesh color was less intense than that obtained according to the invention and only lasted 6 hours.

55

Example 2

1000 g of the same piece of meat were with a mixture of 80 mg nicotinic acid amide, 100 mg Ascorbic acid and 9000 mg of glucose sprinkled. The meat took in a short time the briskly desired red color, which remained unchanged even after 12 hours of storage.

Example 3

3000 g of minced meat (minced meat or scrap meat) were divided into three equal parts of each 1000 g subdivided. One part was made with 4 g of glucose, a second part with a mixture of 120 mg Ascorbic acid, 80 mg of nicotinic acid and 3800 mg of glucose are treated, while the third part is untreated stayed.

The three parts were checked for color from time to time until the onset of spoilage. In each test, the meat treated with glucose alone showed the worst color. The part, who had been treated with the preparation according to the invention showed a fresh red color until shortly before The coming of perdition.

Example 4

Two pieces of minced meat of 1000 g each from the same piece were mixed with 180 mg ascorbic acid and 120 mg nicotinic acid or with a mixture of 180 mg ascorbic acid, 120 mg nicotinic acid and 3125 mg glucose treated.

A third serving of the minced meat from the same piece was left untreated. The color of this The last portion changed from red to gray after a short time and retained this color until the onset of the Spoilage. The meat to which ascorbic acid and nicotinic acid alone had been added retained those natural red color for a slightly longer period of time; afterwards, however, this color changed definitely in gray.

The portion treated with the mixture of ascorbic acid, nicotinic acid and glucose retained that natural red meat color until a few hours before the onset of spoilage.

Example 5

Under atmospheric conditions that were extremely unfavorable for the durability of the meat color 1000 g of minced meat with a mixture of 246 mg of nicotinic acid, 185 mg of ascorbic acid and 3210 mg of glucose treated.

For comparison purposes, 1000 g of minced meat from the same piece with no addition under identical Conditions canceled. After 24 hours the untreated minced meat was unsaleable become as a result of the particularly repulsive gray color, while that according to the invention treated meat had a pleasing fresh meat color.

Claims (3)

Patent claims: 1. A method for treating meat and meat products to maintain the meat color by adding ascorbic acid and other substances, characterized in that a / 3-substituted pyridine derivative, such as nicotinic acid, ascorbic acid and a reducing sugar, is added to the meat or the meat products, preferably in Ratio of at least 1: 1 (sugar to the sum of the two other substances), e.g. B. in a proportion of jS-substituted pyridine derivative together with ascorbic acid from 1 to 10% ^to 90% reducing sugar and with a total addition of z. B. 1175 mg total addition to 1 kg meat. 2. The method according to claim 1, characterized in that a mixture of 98% glucose 5 6 and 2% nicotinic acid and ascorbic acid. is provided. German Patent No. 848 145; 3. The method according to claim 1 or 2, characterized in Swiss patent specification No. 156 421; characterized that ascorbic acid and nicotine book by W. D i e m a i r, »The preservation acid in approximately the molecular ratio to each other 5 of foods and their bases «, 1946, be used. Pp. 386 and 387. 409 709/175 10.64 © Bundesdruckerei Berlin