DE1492578C2 - Meat and sausage processing products - Google Patents

Description

These tests were carried out as follows:

Products used:

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

Action:

Each sausage meat 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 cooked immediately after the cutter.

1.3. 8 ham and 8 neck pieces of the same quality as possible were cured using the blood spray method, 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.

35

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

40

45

55

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 natural casing were only significantly smaller at the beginning, but greater later.

After 6 days, samples A and B were significantly more shrunk in natural casing than sample C. After this time, sample C still had a fresh appearance, 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

65

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

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

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
medium 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 - insofar as this is not for delivery to areas outside the scope of the Food Act. It is certain - currently on. Reason for the regulation on meat and ίο Meat products (Federal Law Gazette I, p. 726, amended by the ordinance of 16 July 1965 Federal Law Gazette I, p. 619) not allowed.

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

Claims (1)

1 2 However, there are significant concerns about the addition of phosphate Claim: 'in particular because the calcium Phosphorus ratio in meat and sausage products processed with polyphosphates, treated meat and sausage products is 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, induce menten that with 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 of glucose, 1.0 to 5.0 g of 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 by simple Pages 245 to 260 in connection with intermixing its constituents, optionally under investigations into the influence of salts on the simultaneous comminution. It Dissociation of the calcium the use of 45 can be used in the specified quantities meat or sausage Gluconates for processing meat described. roasts or, in appropriate proportions However, none of these publications contain a nit that brine can be added. Usually will Note that gluconic acid and / or calcium gluconate are added to the agent 11 brine in amounts which approx especially in combination with the five times the meat or sausage meat added above specified other components, in particular 50 amount. The lake can then for example the shelf life of meat and sausage products are wisely used to treat ham, able to increase of all kinds. which was sprayed with this brine until saturation The object of the present invention is. In the state of saturation are then about the therein, a meat and sausage processing agent initially specified amounts of the individual components to create, in particular the storage components per kilogram when used. ability of meat and sausage products in contrast to the other components that make it up the use of known preparations increases inventive agents in addition to calcium gluconate and and at the same time there is calcium-phosphorus-ver-gluconic acid, d. H. Ascorbic acid, isoascorbin ratio, which in human food is very acidic, salts or fat-soluble derivatives of both of these is unfavorable to improve. This task is 60 substances, tocopherols, gallates, lecithin, glucose due to the meat and sausage and meso inositol described at the beginning, meat and sausage were already individually Goods processing agent added in very satisfactory sausage products, for example as an antioxy way solved. medication. As the following experiments show so far, to improve storage, comes the combination according to the invention ability of meat and sausage products as well as to improve 65 especially with regard to the improvement of storage improvements the appearance, the water and fat capacity of meat and sausage products a syner content as well as the homogeneity of these goods phosphates added to these goods. Against a poly- Improvement of the calcium-phosphorus ratio.