DE1492688A1 - Process of meat treatment - Google Patents

Description

PATENT LAWYERS Dr. D. Thomsen H. Tiedtke G. BühlSng

Dipl.-Chem. Dipl.-Ing. Dipl.-Chem.

U92688

8000 MUNICH 2

VAL 33

TELEPHONE 0811/22 68 94

TELEGRAM ADDRESS: THOPATENT

Munich September 17, 1968

Patent application P 14 92 688.6 case 8714 T 1891

Swift & Company Chicago, Illinois, (USA)

Meat treatment methods

The present invention relates generally to meat having novel properties or characteristics as well to the process of preparing such a product. The invention is particularly applicable to fixed meats with modified Internal structure directed, as well as the method of preparing such a meat mass and an improved one Method for the continuous distribution of a non-meat component in a substantially solid meat mass.

Meat used to be treated in a number of ways. It was salted, cured, seasoned, tenderized or made short, frozen, dried, frozen, smoked, preserved and the like, whereby by such a treatment a Increase in the preservation of the quality, the shortness, the Delicacy, color and the like has been achieved. The method of treating meat is like from treatments

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Spread out in the sun, dig in the earth, immerse yourself in Mineral water and the like to the improved method of rubbing a dry or liquid additive on the Meat top has been developed allowing a period of time for penetration.

The main problem with all of these treatment methods lies in the difficulty of effecting a sufficient distribution of the treatment agent. Another problem lies in the extended period of time often required for the treatment agent to penetrate before the meat welter can be treated. . / ■, ··

The distribution problem has been ameliorated by methods which utilize the vasculature of the meat-bearing animal for the transport of the additive. However, a greater concentration of the treatment agent can result in the larger vessels, so that a non-uniform distribution of the agent results. In addition, it takes time for the yen to diffuse into the tissue, and the types of additives that can be used in this process are limited. Furthermore, the treatment of large pieces of meat in this way is associated with an increase in the treatment time and work. Regardless of these considerations, this system is of course ineffective if the vascular system has previously been heavily stressed or damaged during the treatment. A further improvement lies in the method, an'a plurality of. Pressurize a liquid additive to pump into the meat tissue; these. Loading; action is known as stioh pumping. Here too time is

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necessary so that the treatment agent from the needle path can diffuse into the flesh tissue. Although the ver. improved treatment methods go in the right direction, they have not completely solved the problem. Whether it is immersed, soaked, pumped into the veins, or worked with stab pumps, there is considerable in every pail Time required to distribute the treatment. This period of time can extend from a few hours to several weeks, depending on the method used.

It is a primary object of the invention to provide a method for the treatment of meat in which the desired Additives can be introduced and distributed throughout the meat essentially instantaneously.

Another problem that is common to certain conventional methods for the inclusion of a treatment agent in meat emerges consists in a lack of uniformity of the Distribution with the likelihood of local excessive. Concentration of the additive. If in this situation to achieve an even if uneven, then at least continuous Distribution is applied enough in addition and distribution time, the additional economic problem arises the use of greater pangs of additive than for the desired effect would theoretically be necessary. The storage an additional amount sufficient to achieve a consistent distribution under conventional methods also lead to excessive weight gain in the meat, which is prohibited by Kachteil or even by the law.

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This possibility enforces the maintenance of a careful Control.

Another object of the invention is to provide a method in which additives are substantially uniform can be stored in a solid meat mass without a local excessive concentration of the additive occurs. This method therefore only allows the additional amounts required to achieve the desired result to use. In addition, using this method it is possible to monitor the weight gain of the meat in a simple and precise manner.

Another difficulty with conventional meat treatment processes consists in their lack of adaptability with regard to the additional types. Some systems can just distribute liquid; most are unable to disperse a solid or gas, though they are not dissolved in a liquid or, over time, become either in the water or fat phase of the meat to solve. It is another object of the invention to provide a method by which additives are substantially uniform consistently in the relatively large solid meat masses distributed, regardless of whether these additives are gases, liquids, solids or mixtures of it or whether they are in a vehicle or the flesh ' themselves are solvable or unsolvable.

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Another object of the invention is to essentially: solid meat wet too. create, which has a modified inner tissue structure within the Aassenseite.

Another task is the creation of a feast of meat, that dehydrates, rehydrates and / or cooks faster than untreated pest meat.

Another object is to provide a method for changing the internal tissue structure of an uncomminuted one Meat mass.

Another object of the invention is to provide

an improved method of distributing an agent ■

to a continuous tenderizing of an essentially firm one Meat mass.

Other objects and advantages will become apparent to those skilled in the art from the following description of the invention.

It was found that the inclusion of a pressurized gas in solid meat yields a product that has new properties or characteristics. It was also found that that a new one, through or with a meat ingredient modified product is obtained if this non-meat ingredient is stored together or following the storage of a pressurized gas in the solid meat or if the Gas itself has meat-changing properties.

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The gases which can be used according to the invention are all gases which, in the concentration used, are non-toxic and below the Temperature and pressure conditions when storing the pressurized or compressed gas in the solid meat mass are not condensable. Both reactive and non-reactive gases or mixtures thereof can be used be used. The gases that can be used either alone or in combination include, for example, air, ICarbon dioxide, oxygen, freon, nitrogen dioxide, nitrogen and helium or other inert gases. In most cases It is preferred that the bulk of the stored pressurized gas Is air, nitrogen, or some other substantially non-reactive gas. However, in certain cases reactive gases either alone or in combination

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useful. For example, if the p ⁿ value is to be lowered, carbon dioxide can be used either alone or in combination with one or more of the other gases with advantage. Should a preserved product be desired, an amount of nitrogen dioxide sufficient to preserve the meat can be used in conjunction with one or more other gases. Oxygen alone or in combination can be used to achieve a bright red meat color.

It was found that when injecting one under Pressurized gas or gas mixture in an essentially solid meat mass from the gas the muscle fibers and septa

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separated and an open or porous tissue structure below the outer surface or perepheria of the meat is obtained. This result was surprising, since it was expected that pressurized gas introduced into a solid, for example uncomminuted meat mass in the region of lower pressure, e.g. B. at the needle opening or at "a seam of meat. Instead, a substantially uniform open and expanded structure is obtained within the substantially closed periphery. The injection pressure and the injection time vary in this application tuned so that sufficient for a predetermined constant time of injection, the injection pressure of the gas to bring about the desired porous inner structure, but the closed ^essentially: ne outer skin of the meat is not also the dimensions of the meat mass must in this regard in to zerstören..Selbstverständlich;

j will be billed. 3s it was found that for the | Practice injection pressures of 1.4-7.0 kg / cm (20-100 psi) for et- ₍

t wa 0, 'to 5 seconds are preferred, although pressures down! 0.35 kg / cm (5 p.s.i.) and higher pressures, provided that the outer skin of the meat mass does not gets destroyed. For example, a very short burst of gas at 2.0 kg / cm "(3000 p.s.i.) opened the fabric of completely cooled Firm meat to a depth of about 10-12.5 cm (4-5 inches).

It was found to be the desired level of porosity in the internal meat structure usually after adding about

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10 to etv / a 20 volume <fo of the pressurized gas or pressurized gas is obtained. However, advantages are achieved, albeit perhaps to a lesser extent, if less (Jas) is supplied and the volume can be increased to a desired higher percentage which does not lead to destruction of the meat top.

The plague meat mass, which has been treated exclusively with a pressurized gas to achieve a porous internal structure, is ideally suited for drainage in this state. It was found that the sq treated meat can be drained for example by quetschtrockenen 20-30 i »less time while maintaining the pore structure as an equal untreated meat mass. Also, the dehydrated pleisai can take in water in a shorter period of time, in a 30 $ shorter period of time and with a more complete water intake. The meat treated with pressurized gas can also be frozen before the collapse of the pore structure and then cut and packaged in consumer units. Such a thing. Product can be cooked through in less time ($ 25-30 less time) than traditionally required for treated cut meat. From the foregoing it is clear that it is often desirable to maintain the pore structure of the meat during further treatment. Of course, however, the advantages of a relatively uniform, and rapid distribution of a meat-changing '• ■ ■,

Means that "by adding a reactive gas alone

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or in combination with a carrier gas, or as it will later will be discussed "that is when adding another according to the invention Non-meat component can be obtained, even if the expanded and porous texture is not obtained afterwards remain. · "'

'You can also follow the new and inventive Proposal other non-meat components are stored in a solid meat mass. For example, liquids can or solids (preferably but not necessarily in finely powdered form) or mixtures thereof, on their own or in a gas carrier into the pores of the open tissue structure can be stored. When storing such components, it is preferred to add a first compressed gas component inject to at least the formation of the inner pore tissue structure to trigger and then in a second compressed gas part (either the same gas or a mixture of gases) the other meat ingredient to nebulize, atomize or otherwise disperse and then add the dispersion to the Inject solid meat. Of course, other means for filling the pore structure with non-meat ingredients are also included to the invention. For example, the total amount of gas and then all of the other constituents can be injected (this has the effect of forming the dispersion within the meat) or it can be a dispersion of a Liquid or a solid or a mixture of both in a gas and made without an initial injection injected by pressurized gas. By following the invention

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meat products are prepared that are essentially the same. are shaped and continuously changed, with the necessity for a period of time for diffusion into the meat tissue essentially

borrowed is eliminated.

Except reactive and non-reactive gases belong to the non-meat components which are suitable for storage in a pest meat mass according to the invention z. B. the following non-toxic materials in the quantities used: Means for preservation, seasoning materials, means for tenderizing, preservatives, color generators and / or preservers, and the like. Special ingredients that are particularly suitable include: monovalent metal lock. ride such as sodium chloride; Potassium chloride; Sugar spices Monosodium glutamine; other flavorings (liquid or solid); Smoke (by itself or liquid incense materials); Enzyme preparations; z. B. Solutions of protein-containing enzymes such as papain, ficin, bro'melin and the like; Antioxidants such as propyl gallate, butylated hydroxyanisole, buty- Lated Hydroxytoluene; Nitrates and nitrite salts, ascorbic acid, Niacin; Antibiotics; Moldicide. and the same. The requisite amounts of all of these meat modifying ingredients can be predetermined and this amount can be stored through the storage process without the risk of local overconcentrations in certain areas of the meat mass through this Festfleischmasae and with essentially more precise control of the Weight gain will be distributed * The presence of these non-meat ingredients with the exception of gases in the

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Pores formed by meat mass lead to the maintenance of the pore structure at least to a limited extent. Y / hen this extent the maintenance of the pore structure in any particular pail is insufficient, the meat mass can go so far are frozen that a surface crust forms that the expanded open internal structure holds. In certain cases, for example when injecting enzyme solutions, it can be useful be to freeze the meat mass taking into account the nature of the stored ingredients.

Ms means for distributing the treatment material in one

The material, e.g. a liquid, is removed by a pressurized gas one. Liquid supply from introduced into a gas stream, v when this flows past the exit end of an injection needle. The device consists of two concentric tubes; the inner one The tube carries the liquid, the outer one the gas. Of course, there must be a negative pressure in order to distribute the material; d. H. the liquid must be under a slightly higher pressure, e.g. B. usual cone around 0.14-0.70 kg / cm (2-10 p. s.i.) higher than the gas. The size of the opening, "which the liquid into the gas * can vary over a wide range. The larger the opening, the smaller the pressure requirements for dispensing liquid in the same Rate. Other known dispersion systems can be used. Examples are the aspirator, the air ejector, and

Air injector pumps.

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A single needle is sufficient for some purposes; however, there are obvious advantages to having a plurality of needles that cooperate in the injection of the pressurized gas, with or without material dispersion. A device with 5-7 co-operating needles is preferred. Whether the needles are used alone or in groups via a line arrangement, they are all hollow perforated tubes. ' While the point is pierced, it is preferred that the end be closed to prevent clogging of the needle with meat tissue or fat during operation. It is also possible to provide a plurality of openings along the length of the needle. It has been found, however, that a more uniform distribution is achieved when the needle openings pn lie in a single plane normal to the vertical needle axis. For example, four openings distributed by 90 around the circumference of the needle and at a short distance from the needle end are particularly effective for material distribution. The needle should have a beveled butt tip so that it passes between the muscle fibers and does not cut through them piercing and withdrawing the needle without leaving holes in the meat so treated. Even after a treatment in which a porous inner fabric structure has been formed, the outer surface of the meat remains an essentially closed whole.

The following examples are given to illustrate the He _(making and do not limit the scope of the invention '.

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Example I. ₍

Three legs of mutton were stab-pumped with 5 ral of a green dye solution at pressures of 1.4, 1.75, and .2.1 kg / cm ² (20, 25, and 30 psi). Three legs of mutton of the same size were subsequently pumped !. - injected the way: 'It v / urde konprimierte air guided to a chamfered needle and TaeLder downward movement of the \ needle sprayed into the meat mixture into the legs of mutton When ■ upward movement v / urde a $ 1> aqueous green color solution of and then the dispersion was injected into the meat. The injection pressures were also 1.4, 1.75, and 2.1 kg / cm ", (20, 25, and 30 psi) The following penetration ι

measurements obtained using the invention show improved distribution. '

Table 1 ' . ι

Removal of the penetration from the l

g g

. ■ Needle point

Pressure . Stitch pumps pressurized gas injection

1.4 kg / cni ² (2.0 psi) 1 cm '(3/8 ") 2.54 cn (1")

1.75kj / cia ² (25 psi) 1.6 cm (5/8 ") 3.8" cm (1Ί / 2 ¹¹ )

2.1 kg / approx ² (30 psi) 2.54 cm (1 ») 4.4.4 cm (1-3 / 4")

Samples of the treated legs of mutton were frozen and then severed from these slices to reveal the internal meat structure consider. The slices from the stab-pumped meat had no noticeable compared to untreated meat Change in the interior structure. The injected with pressurized gas

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Hairy cloves were considerably enlarged in size, though the outer skin was essentially closed. Slices of These legs of mutton showed that the network of muscle fibers had been opened, so that a porous internal structure resulted. which was essentially uniform in the penetration area. '· .- ..

Example II

A piece weighing 2 kg (4 lbs.) Was cut into four equal pieces. Piece 1 immediately became a control frozen. Pieces 2-4 were -2,3,4,6 and 6.9 grams per 0.5 kg (1 lb.) of a crumbly solution treated, which contained fold, sugar, hydrolyzed vegetable protein and papain, The solution was with the help of a modified paint spray gun and. an elongated needle instead of a paint spray nozzle injected; this device injected a dispersion of the tenderizing solution in nitrogen. The pressure of the / conveying gas when exiting the needle was approximately 1.4 kg / cm (20 p.s.i.). Pieces 2-4 were essentially immediately after frozen after injection. There were cuts from the four pieces: - · separated, roasted and classified according to a table on the following arbitrary scale from 1 to 10 for tenderness and texture: i

10 very good BATH ORIGINAL 7-9 Well 4-6 sufficient 3 weak 2 very weak 1 insufficient 909837 / 03 A 8

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The results were as follows:

Tabel , 3 G O /O, 5 kg (1 engl II • III. delicacy texture piece Ingredient Amount , 6 G / 0, 5 ' kg (1 ·' • lbs.) 5.3 9.2. 1 , 9 G / 0, 5 kg (1 " ) • 6.1. 8.8 2 2 example ⁾ 7.7 • 8.7 3 4th 8.0 8.8 4th 6th

A commercial grade beef cut - rump was divided into two pieces. One piece was used as a control piece used. The second piece was treated with a solution for tenderizing the composition according to Example II, which in at an amount of 9.0 grams per 0.5 kg (per 1 lb.) was injected. The injection was made in the following manner: The needle was fully inserted into the meat mass, using nitrogen at a pressure of 2.8 kg / cm (40 p.s.i.) flowed through the needle. A liquid was then introduced into the gas stream and the needle slowly withdrawn, whereby the atomized droplets of the debris removal solution along the V / eg of the needle were deposited in the pores that have been formed by gas injection during the needle insertion. These Treatment on the order of one stroke per 6.45 cm (1 sq.in.) until all of the surface was injected. in the Thorough and substantially uniform distribution was achieved substantially immediately after injection.

* bottom round

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The separated from the treated piece of merchandise steaks well crumbly and well in texture, while steaks punched by unbehan- * pieces were tough and fibrous.

Example IV

Four 1-1 / 4 "steaks were cut from a boneless piece of land. Two of the steaks were immediately frozen and stored for control purposes. The other two were incorporated into a commercially available enzyme preparation according to directions for use (i part enzyme preparation dissolved in one part water; treatment up to a weight gain of 3 i *) immersed.

Four steaks of the same size were cut from the remaining sirloin. Two were stab pumped with the enzyme solution to distribute it thoroughly. The weight gain was 8 °. The last two pieces were treated in the same way as described in Example III, except that the pressure from the needle was 7 kg / cm "(100 psi), which required fewer punctures Injection was continued until the weight had increased by 25%. Although the amount of enzyme solution used in a given example varies depending on the concentration of the solution and the activity of the enzyme, it is possible to use it Achieve results by introducing about 1-3 weight <? <> Of enzyme into the meat.

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The mean table values of the roasted steaks that result according to the evaluation scale according to Example II, are the following: * '.

Table III

treatment delicacy texture V Comments control 4.3 ⁹ ' ¹ tough immerse ' 6.2. 5.6 Surface edibility stitch pumps 7.9 '.5,1 - blistered pockets atomized in compressed gas at no stead liquid ■ 7.8 8.8 excessively crumbly example

There was a gaseous mixture of 95 i "nitrogen and 5 ⁰ Jo nitric oxide by means of a needle in fresh entires injected pork. The gas exited the needle at a pressure of about 2.8 kg / cm (4.0 psi). About 10% of the volume of gas was injected. The treated pork was cut into four pieces and immediately afterwards treated in the following way: Piece 1 was fried in the pan. Piece 2 was roasted dry and hot. Piece 3 was in

Soaked in C hot water. Piece 4 was soaked

and stored in a -5 ° C (40 ° F) refrigerator for two days. All pieces showed a uniform red-pink color typical of preserved pork.

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Example VI '

A commercially available liquid smoke in an amount of 0.22 g per 0.5 kg (per English pound) of meat was produced according to the invention by spray injection into a. unroasted piece of preserved pork injected. The conveying gas was nitrogen with a pressure of about 2.8 kg / cm "" (40 p.s.i.); the needle was Pricked 1.3 times per 6.45 cm ~ (per 1 sq.in.) of a surface. The meat was immediately cut into slices and then fried in the pan. Every piece had an even smell of smoke.

.. Example VII

In 2082 g of fresh beef from the back becomes 40 g a 5 ^ solution of sodium nicotinate (sodium salt of liiacin) after dispersing in air at 7 kg / cm (100 p.s.i.) injected. Steaks were cut and it was found that a substantially uniform ' porous inner structure was present. The steaks were then vacuum packed. It developed a ki-red color through the Reaction of niacin with the meat pigment. The color stayed for a period of two weeks.

Example VIII

A muscle of a leg of mutton was used for opening air is injected into the meat tissue structure at a pressure of about 2.8 kg / cm (40 p.s.i.) with a moving needle, which had openings near its tip. The air was removed

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switches and the connection between the needle and the air duct interrupted. A small amount of dry powdered FDC # 2 blue was placed in the needle. Then became Connect the air line to the needle again and apply a pressure of 1.4 kg / cm (20 p.s.i.). The one containing the dye The needle was slowly pulled out of your flesh. The meat was immediately frozen on a -3 C (-35 ° F) plate freezer and then frozen examined for color penetration. A core about 3.8 ca (1-1 / 2 ") long and approximately 2.54 cm (1") was formed along the needle path. found in diameter, which was impregnated with bruises throughout. * ■

Example IX

Four 1 inch (2.54 cm) steaks were divided into two equal groups. One group served as a control; the other group was enzyme injected according to the procedures of Example III. A ^r Tück each group was' then frozen. The other two fteaks were roasted under the time-temperature condition recommended for steaks to be semi-raw. The fteaks were examined and rr.ai found the control steak to be semi-cooked and the injected steak whole. The frozen steaks were then placed in a 290 ° C (550 ° F) roast. It took six minutes on each side to roast the Xor ^ roll steak to medium doneness. The same degree of doneness would be achieved with the injected steak after four minutes of leftovers per side.

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Example X

The commercial grade beef rib eye was cut into equal parts. One portion was wrapped in polyethylene wrap and frozen to serve as a control, while the second portion was injected with carbon dioxide at a pressure of 3.15 kg / cm (45 psi) using a moving needle with openings near the tip of the needle. The injection was continued until the meat had expanded to about half its original size. The outer skin of the meat remained essentially closed. These pieces were then wrapped in polyethylene film and frozen. Four steaks ( _3N cm thick) were cut from each piece and dehydrated using a freeze-dehydration method. The comparative dehydration time. The rehydration time and the degree of rehydration are summarized as follows:

Table IV

Control gas injected

(4 steaks) (4 steaks)

original weight 723 g. 741 g

Dehydration time. 18.h 38 min. 13 h 22 min. ■ Dehydration weight 202.5 g 207.3 g

Rehydration time ■ 5 min. 5 min.

81 ° C (180 ° F)

Rehydration weight 408.3 g 539 »6 g

(roasted product)

The above steaks were compared using a five-point scale for smell, tenderness and meat juice content. The injected products received a higher rating than the controls in all respects. * '± o eye

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As set forth above, can be achieved by applying the invention, different ^r 'im pact at a single treatment. The following is an example of the simultaneous development of color and tenderness in meat. .

Example XI '

A sirloin end was divided into two pieces. One piece was treated with a proteolytic enzyme solution using oxygen at a pressure of 2.8 kg / cm ~ (40 ps.i.) as the conveying gas. Needle punctures were made on a surface at 1 inch intervals. The treated and untreated pieces are frozen immediately afterwards. After freezing, the pieces were cut into steaks and examined by a group of beef experts. It was agreed that the treated steaks were substantially uniformly vivid red in color than the untreated steaks. In addition, the expanded porous tissue structure was noted. After roasting, the treated steaks were _t of a Abschmeckergrup-

ι pe classified as good in 'terms of tenderness, while the

untreated steaks received a bad rating.

The term "meat" chosen in the description includes four-legged animals, fish and poultry. That Meat can be at any temperature at which it is not frozen. Festive meat also includes meat, which -not is crushed, such as trunk or first pieces; furthermore, relatively large pieces such as quarters belong to it,

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- 22 midsoles from the hind leg of the beef, loin, and the like.

Of course, numerous modifications and variations of the invention described above can be made without departing from the scope of the invention; therefore , only the limitations indicated in the appended claims should apply.

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Claims (3)

. 23 .. U32688 claims 1) Process for the treatment of meat by means of non-toxic pressurized gases and, if necessary, a non-toxic meat treatment agent, characterized in that by introducing the pressurized gas and optionally the meat treatment agent The tissue structure expands beneath the outer skin of the meat and maintains the expanded tissue structure. 2) Method according to claim 1, characterized in that the meat is frozen with the expanded tissue structure before the expanded structure collapses again. 3) Method according to one of the preceding claims, characterized in that one has a first portion of the compressed gas injected into a solid meat mass and into the so within the entire closed meat outer skin widened tissue structure of the meat mass a dispersion of the meat treatment agent, such as seasoning, meat flavoring or agents for tenderizing the meat, as well as a further proportion of the pressurized gas introduces with rapid distribution of the meat treatment agent in the entire solid meat mass. 909837/0348 Underground (Art.7si