DE1492578B1 - Meat and sausage processing products - Google Patents

Description

These tests were carried out as follows:

1. Products used:

1.1. 9 Boiled sausage meat with additives according to the table

Basic meat:

6 kg of cow and pork

4 kg of back fat

4 kg ice / water

1 kg block of rinds

Spices:

Nitrite curing salt

pepper

Macis flower

paprika

Rock onions

15 kg meat

Proceed:

Each roast was cut in exactly the same way.

Final temperature = +14 ⁰ C.

Sausages were then made, smoked and cooked at the same time intervals.

To test the reddening time, some samples were made cooked immediately after cutting.

1.3. 8 ham and 8 neck pieces of the same quality as possible were cured using the lacquer spray process, then immersed in brine for 3 days and finally up to a core temperature of 67 ° C cooked.

Additives according to table number 4.

2. Controls: The products were tested as follows:

No. 1 = shelf life. 3 <>

No. 2 = weight loss, shrinkage loss.
No. 3 = reddening, acceleration of the smoking process.
No. 4 = color retention, cut resistance.

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3. Results:

number 1

In general, it was very difficult to determine differences.

After 6 days, sample C was still normal, while the other samples showed clear signs of drying showed. The otherwise common edge discoloration (gray / green) did not occur. There was no difference in taste after this storage time ascertain.

To check the reddening, the samples were cut immediately after cooking. The reddening of 5 sausages of different caliber was assessed as follows:

A = 2 times good, 2 times sufficient, 1 time unsatisfactory. B = 3 times good, 2 times sufficient. C = 3 times very good, 2 times good.

Legend:

very good = nice flesh-red color, also on

the edges of air spots, good = beautiful flesh color, edges of the

But air spots pale gray, sufficient = somewhat paler color, center

less reddened than edge, insufficient = not completely reddened. The smoke color, assessed after boiling and cooling, gave the following results:

A = 2 times good, 1 time unsatisfactory. B = twice good, once unsatisfactory. C = 3 times good.

No. 4

The weight losses did not show any noticeable differences.

The cut resistance was best with the number 8 ham. There were none between A, C and D. Differences found.

The color and color retention in the bleed was best for samples B and D.

Compilation of the accessories

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45

No. 2 weight loss = table.
It was found that the weight losses during storage for sausage meat C in the cellophane arm were smaller than for samples A and B. In contrast, the weight losses for sample C in the natural casing were only significantly smaller at the beginning, but greater later.

After 6 days, samples A and B in the natural casing were significantly more shriveled than sample C. ⁵ ^ After this time, sample C still looked fresh, while the other samples had to be assessed as not for sale.

No. -3

The smoking of the samples gave the following results:

Sample A = 1 hour 40 minutes

Sample B = 1 hour 20 minutes

Sample C = 1 hour 10 minutes

After these smoking times, all samples had the same appearance.

Auxiliary fabrics Addition ir Gram Roast no. Gallat
Tocopherol per kilo
gram
Sausage meat in 15 kg 1. A Gallat
Tocopherol
Polyphosphates
(per kilogram of meat
and bacon) 0.035
0.055 0.525
0.825 B. according to the invention
middle 0.035
0.055
3.0 0.525
0.825
30.0 C. Lecithin 5.0 75.0 2. A. Lecithin
Polyphosphates
(per kilogram of meat
and bacon) 0.125 1,875 B. according to the invention
middle 0.125
3.0 1,875
30.0 C. Ascorbic acid
Glucose
GdL 5.0 75.0 3. A. Ascorbic acid
Polyphosphates
(per kilogram of meat
and bacon) 0.35
1.5
0.05 5.25
22.5
0.75 B. according to the invention
middle 0.35
3.0 5.25
30.0 C. 5.0 75.0

Ham Na ascorbate
GdL per liter
Lake in 51 4. A. Na ascorbate
GdL
. Polyphosphates 2.4
0.24 12th
1.2 B. according to the invention
middle 2.4
0.24
10.0 12th
1.2
50.0 C. only nitrite curing salt 24.0 120.0 D. - -

From the results of the above

Comparative experiments shows in particular that when using the agent according to the invention a Unexpected shelf life of the treated meat and sausage products is achieved.

The agent according to the invention is so far this not for delivery in areas outside the scope of the Xefcensmittelgesetz. is intended - for Time based on the ordinance on meat and ίο meat products (Federal Law Gazette I, p. 726, amended by the ordinance of July 16, 1965, Federal Law Gazette I, p. 619) is not permitted.

sample Fresh Weights and losses in grams and in ° / V
loss /O ' _{0 of} the fresh weight Loss · G - after 4 days loss G 20th product No. weight complete 20th after 24 hours - weight 140 19.2 G weight G 18.5 weight - G 135 20th A. 700 S. 140 18.5 G - 560 140 Meat loaf ί B. 700 560 130 7.8 565 Baking temperature < C. 700 570 130 8.5 - 11.1 560 100 to 110 ⁰ C [ A. 700 570 55 8.5 - 8.6 17.7 Meat loaf f B. 700 645 60 7.5 25th 8.6 40 15.2 Baking temperature I C. 700 640 60 4.3 20th 4.7 35 16.5 90 to 95 ° C ( A. 225 640 17th 6.5 20th 6.5 185 38 11.9 Boiled sausage ί B. 230 208 10 2.3 200 10 4.8 195 25th 13.04 in natural casing I C. 230 220 15th 4.3 210 15th 192 30th 9.6 Caliber 35 mm ( A. 210 215 5 3.2 210 15th 185 30th Boiled sausage [ B. 230 205 10 2.1 200 200 in cellophane wrist I C. 310 220 10 2.2 215 280 Caliber 42 mm [ A. 230 300 5 2.0 295 Boiled sausage r B. 220 225 5 in cellophane J C. 250 215 5 cooked unsmoked 1 245 Caliber 42 mm I

Claims (1)

1 2 However, there are significant concerns about the addition of phosphate Claim: 'and in particular because of the calcium-phosphorus ratio meat and sausage products treated with polyphosphates are very unfavorable. standing from a mixture of 2 to 5 g calcium 5 The excessive intake of phosphates can gluconate, 0.3 to 3 g ascorbic acid, isoascorbin - the absorption of iron, calcium and magnesium acid, salts or fat-soluble derivatives slow down this and thus a deficiency in these eggs Substances, 0.1 to 0.4 g of tocopherol, cause the digestive and substance 0.05 up to 0.25 g of gallates, 0.2 to 0.4 g of lecithin, alternating disorders are associated. Furthermore, since the Phos-1.0 Up to 15.0 g of glucose and 1.0 to 5.0 g of meso-inositol are io phate binders, they influence the absorption and 5 to 15 g of gluconic acid, based on 1 kg of water and are able to emulsify fats. Meat or sausage meat. Their use therefore becomes unreal in that viewed as adding more fat, which is already in too much in human food . - 15 available in large quantities, enable its use of meat which has lost its setting properties and the loss of water decrease when cooking. The invention relates to a meat and sausage product. The agent according to the invention is not just one Processing agent consisting of a mixture of 20 polyphosphate substitutes, making the calcium phosphate 2 to 5 g calcium gluconate, 0.3 to 3 g ascorbin- phosphorus ratio is significantly improved, but acid, isoascorbic acid, salts or fat-soluble also exerts an unexpected beneficial influence Derivatives of these two substances, 0.1 to 0.4 g on the shelf life of meat and sausage products Tocopherols, 0.05 to 0.25 g of gallates, 0.2 to 0.4 g made from one use Lecithin, 1.0 to 15.0 g glucose, 1.0 to 5.0 g meso-inositol 25, this agent also having a very positive effect and 5 to 15 g of gluconic acid, based on 1 kg of meat. Influence on the consistency, the color, the smell or sausage meat. as well as the taste of using it. The essential ingredients of these new grain-manufactured meat and sausage products. A The combination is the calcium gluconate and the glucon- there is another advantage of the agent according to the invention acid. 30 in that the smoking time of meat and sausage products produced under its use is processed can be shortened to prevent gas formation, so that in this way the danger Described vacuum cooked ham, which prevents crust formation. That too is that the ham with gluconic acid undesirable shrinkage of sausages, their sausage meat or calcium gluconate in such an amount before the agent according to the invention has been added, What is important is that the pH of the ham can be reduced to a substantial extent. At Ver-Wert drops between 4.5 and 5.2. Turn of the agent according to the invention can be used for In the journal for food research a curing process required amount of nitrate and und -forschung will be reduced on the pages nitrite in vol. 108, 1958, whereby the amount of the im 280 to 293 in connection with investigations 40 end product existing nitrate or nitrite the water retention capacity of the mammal is set. muskels as well as in Vol. 104, October 1956, on the The agent according to the invention can be prepared by simply pages 245 to 260 in connection with mixing in its components, possibly investigating the influence of salts on the simultaneous comminution. It dissociation of calcium the use of 45 can be described in the specified amounts of meat or sausage gluconates for processing meat. Roasts or, in the appropriate proportions, however, none of these publications contain a nit, brine can be added. Normally, it is indicated that gluconic acid and / or calcium gluconate are added to the agent 11 brine in amounts which, in particular in combination with the above-mentioned further components added to the meat or sausage meat, correspond in particular to an amount of 50. The brine can then be used, for example, for the storage of meat and sausage products to treat all kinds of ham. which is sprayed with this brine up to saturation. The object of the present invention is. In the saturation state, for example, the quantities of the individual items specified in the introduction of a meat and sausage processing agent are available, and when it is used, in particular the storage components per kilogram are available.
ability of meat and sausage products in contrast The other components, from which the use of-known preparations increases inventive means in addition to calcium gluconate and and at the same time the calcium-phosphorus-ver gluconic acid consists, ie ascorbic acid, isoascorbin ratio, which in the human Food very acidic, salts or fat-soluble derivatives of these two is unfavorable to improve. This task is 60 substances, tocopherols, gallates, lecithin, glucose through the meat and sausage and meso inositol described at the beginning. Meat and goods processing agents have already been added individually in very satisfactory sausage products, for example as antioxidants. medication. As the following experiments show so far, the ability of meat and sausage products to be combined according to the invention has been used to improve the storage capacity, as well as to improve the storage improvement of the appearance, the water and fat capacity of meat and sausage products syner content and the homogeneity of these goods have a polygistic effect, in addition to the considerable phosphate added to these goods. Against a poly- Improvement of the calcium-phosphorus ratio.