DE1492688C - Method of treating stuck meat - Google Patents

Description

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The invention relates to a method for meat treatment agents under pressure and by means of

Treatment of lumpy meat by introducing injection consists according to the invention in that

inert gases and usual meat treatment agents during the insertion of a hypodermic needle

teln under pressure and by means of injection. into the meat mass only pressurized gas and during the

Up to now, it has been customary to improve the quality of meat handling.

the flavor, the tenderness, the color of meat, together with additional pressurized gas.

to salt, to pickle, to season, to tenderize or to lead.

To be crumbly, to freeze, to dry, too much. Surprisingly it has been found that

Freeze, smoke, preserve and the like. Furthermore, tenderized pieces of meat by the invention, the

it is known that the meat surface with dry io still has an essentially firm texture

or liquid additives and have the additive and the meat treatment agent in

to penetrate the meat. contain uniform distribution

Through all of these known processes, anyone was able to. In those treated according to the invention

but the problem is that a sufficient distribution of the pieces of meat is practically impossible on the outside.

To effect treatment agent, not dissolved. Further, 15 changes while the internal fabric structure is expanded

The known methods require a considerable amount of meat and the piece of meat is consistently tender or ever

borrowed time until the treatment agent is flavored in after the meat treatment agent.

Meat has penetrated. The gases that can be used according to the invention are

It is also known for the production of cake- all gases in the concentration used finished, frozen meat with light red meat - non-toxic and under the temperature and printing conditions the meat due to the action of oxygen during the storage of the pressurized or air to lighten and soften by adding the or compressed gas to the solid meat mass the meat initially "tends", d. H. with a much- are not condensable. Both responsive and number of small knives attached to rollers, including non-reactive gases or mixtures cuts and the sliced meat of a Va- 25 of them can be used. To the gases that Subjected to kuumbetreatment, then ventilated, werkuum used in Va- either alone or in combination packaged and subjected to deep freezing. can include z. B. air, carbon dioxide, By this procedure, however, the intra-oxygen, freon, nitrogen dioxide, and nitrogen muscular connective tissue cut and thereby helium or other inert gases. In most cases destroys the original texture of the meat. Despite 30, it is preferred that the bulk of the stored earth Considerable technical expenditure for this compressed gas, air, nitrogen or another im With the known process, no meat with essentially non-reactive gas will be. In desired Texture preserved, but in some cases reactive gases are formed.

Furthermore, it is known to be useful for preserving either alone or in combination. If a gas or a pH value is to be lowered in animal bodies or parts thereof, carbon dioxide can be filled into the animal body, preferably into the blood, either alone or in a combined cycle, ie in the veins of the animal body with one or more the other gases lead, while these are used with advantage to an external counterpressure. Should be exposed to a durable. In this case, the pressure of the product made must be desired, treatment pumped into the bloodstream can be combined with one or more other gases to preserve the medium and the external pressure of the meat in an amount sufficient to prevent the breakdown of nitrogen dioxide be used. To prevent oxygen to the blood vessels. The process can only be used alone or in conjunction to achieve a light red meat color that can be carried out by means of complicated devices,
45 It has been found that when a lung medium is injected into the entire meat texture, pressurized gas or gas mixture, and thus the desired tenderizing and flavoring, an essentially solid meat mass of the gas has the animalizing effect to the desired extent reaches muscle fibers and septa separately and becomes an open. or porous fabric structure below the outer

Finally, the so-called stab pumping is the 5 ° area or periphery of the meat is obtained,

in which an animal carcass before the occurrence of the This result was surprising, since one expected

Death rigid gas or water, possibly combined with that under pressure, in a solid, z. B. uncompromised

Men with meat treatment agents, are injected, small meat mass introduced gas in the area

wherein the gas before, during or after the lower pressure injection, e.g. B. at the needle opening or

of the water or the meat treatment agent would escape on a meat seam. Form of-

can be performed. Also by this known sen is a substantially uniform open

Process will not achieve the desired expansion of the and expanded structure within the essentially

Tissue structure and thus not the desired lent closed periphery obtained. The Inject

division of the meat treatment agent and also not tion pressure and the injection time are according to the

the desired uniform meat texture in the invention is inversely proportional. It will therefore

Extensive measure and at the desired speed - these two factors are coordinated, so

achieved. that for a given constant injection time of the

Accordingly, it is an object of the invention to provide injection pressure to the gas that is sufficient lumpy to the desired

Meat to bring about a uniform, tender texture under a uniformly porous internal structure, but the im

moderate and instantaneous distribution of meat - essentially closed outer skin of meat

to issue treatment agents. not to destroy. Of course, this must

The method of treating lumpy meat also relates to the dimensions of the meat mass in

Meat can be billed by introducing inert gases and customary. It was found that

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In practice, injection pressures of 1.4 to 7.0 kg / cm ² through this solid meat mass and essentially for about 0.1 to 5 seconds are preferred, although more precise control of the weight gain distributes pressures down to 0.35 kg / cm ² applied the. The presence of the meat treatment agents and also higher pressures, assuming the pores formed in the solid meat mass, mean that the outer skin of the meat mass is not at least destroyed in order to maintain the pore structure. For example, a very short one opened to a limited extent. If this exhaust gas impact of 210 kg / cm ^{2 is} insufficient to fully measure the maintenance of the pore structure in chilled solid meat over a depth of about 10 in any particular case, it can be up to 12.5 cm. the meat mass are frozen so far that

It was found that the desired poro io forms a surface crust that the expanded degree of integrity in the internal meat structure usually keeps the internal structure open. In certain cases, almost Addition of about 10 to about 20 percent by volume, for example when injecting enzyme solutions, of the pressurized gas or pressurized gas, it may be useful to recover the meat mass will. However, one achieves, albeit a lot, the nature of the stored components easily to a lesser extent benefits if 15 freeze.

less gas is supplied and the volume is reduced. To distribute the meat treatment agent in

a desired higher percentage increased a compressed gas this, z. B. a liquid,

which does not lead to the destruction of a liquid reservoir in a gas flow

Meat top leads. initiated when this at the output end of a

As a meat treatment agent, for example, injection needles can flow past. The facility exists

wise liquids or solids (preferably, made up of two concentric tubes; the inner tube

but not necessarily in finely powdered form) or carries the liquid, the outer the gas. Self-

Mixtures of these, in the pores of the open tissue, must always be a negative pressure

structure to be stored. In doing so, material is to be distributed at one; d. i.e., it must be the liquid

prick the injection needle preferably a first 25 are under a slightly higher pressure, z. B.

Injected proportion of compressed gas, the inner pore size is 0.14 to 0.70 kg / cm ² higher than that

tissue structure is expanded, and when out-gas. The size of the opening through which the liquid

pulling the injection needle the meat treatment gas is passed into the gas can over a wide

medium preferably vary in a second pressure gas part area. The larger the opening, the more

(Either the same gas or a mixture 3 ° less is the pressure required for delivery

Gases) nebulized, atomized or otherwise removed from liquid at the same speed or

dispersed and then the dispersion into the crowd. There can also be other known dispersion

Injected meat mass. Of course, the systems can be used. Examples are the aspi-

Pore structure also different with meat treatment rator, the air injector and air injector pumps,

mediums are filled. For example, a single needle is sufficient for some purposes;

Total amount of gas and then all other loads, however, there are obvious disadvantages,

components are injected (this has the effect of having multiple needles that are used during the injection

Formation of the dispersion within the meat), or the pressurized gas and the meat treatment agent

it can be a dispersion of a liquid or a cooperative. It will be a facility with 5

Solid or a mixture of both in a 4 ° to 7 cooperating needles is preferred. the

Gas is produced and, after initial injection of needles, are all hollow perforated tubes, independent

Pressurized gas can be injected. According to the invention, whether they are individually or in groups via one

prepares the meat products, which are essentially applied to the piping arrangement. While the

are uniform and continuously varied with the tip perforated, it is preferred that the

the diffusion into the meat tissue is essentially closed to the end of clogging of the needle

occurs instantaneously. to be treated with meat tissue or fat during operation

Except reactive and non-reactive prevent. It is also possible to have multiple openings over Gases are among the meat treatment agents that provide the length of the needle. It did, however for the storage according to the invention in a solid found that a more uniform distribution of meat mass are suitable, e.g. B. the following, in which it is sufficient if the needle openings are turned in one Amounts of non-toxic materials: Means for tens of thousands of lying perpendicular to the vertical plane the preservation, spices, means for the crumbly needle axis stands. For example, four are 90 degrees around make preservatives, color generators and / or openings distributed around the circumference of the needle and -superior and similar special components, in particular the distance from the needle end for the material defenders are suitable, among other things, monovalent 55 treatment are particularly effective. The needle should be a Metal chlorides such as sodium chloride; have beveled blunt tips so that they are between Potassium chloride, sugar; Spices; Monosodium goes through the muscle fibers and these don't Glutamine; other flavoring agents (liquid or cut through. This needle design allows that fixed); Smoke (by itself or liquid incense - pricking and pulling out the needle, without holes lien); Enzyme preparations, e.g. B. to leave solutions of protein 6 ° in the meat treated in this way. Self containing enzymes such as papain, ficin, bromeline and the like after a treatment in which a porous internal antioxidant, As, for example, propyl gallate, bu- tissue structure was formed, the exteriorly tylated remains Hydroxyanisole, butylated hydroxytoluene; surface of the meat is essentially closed Nitrates and nitrite salts, ascorbic acid, niacin; Anti-whole.

biotica; Moldicide and the like. The quantities required 65 In the present context, meat is used together Meat treatment agents can depend on four-legged friends, fish and poultry and understood without the risk of local overconcentrations. The meat can determine any temperature Sit continuously on the meat mixture that is not frozen. Under festive meat

also falls meat that has not been minced, such as Body or first pieces; furthermore, relatively large pieces belong to it, such as quarters, Middle pieces from the hind leg of the beef, loin, etc. '. .

Example I.

Three legs of mutton were stab-pumped with 5 ml of a green dye solution at pressures of 1.4, 1.75 and 2.1 kg / cm ^2. Three legs of mutton of the same size were injected as follows: Compressed air was passed to a beveled injection needle and, as the needle moved downwards, it was sprayed into the meat mass in the leg of mutton. In the upward movement, a 1% aqueous green color solution was measured from a supply of liquid and 5 ml of it was dispersed into the air, and then the dispersion was injected into the meat. The injection pressures were also 1.4, 1.75 and 2.1 kg / cm ² . The following permeation measurements were made showing the improved distribution obtained using the invention.

graded on a natural scale from 1 to 10 for tenderness and texture:

7 to 9
4 to 6

3
2

very good
Well

sufficient
weak
very weak

1 insufficient

The results were as follows:
Table II

piece Duration
subset delicacy texture 1
2
3
4th 2.3 g / 0.5 kg
4.6 g / 0.5 kg
6.9 g / 0.5 kg 5.3
6.1
7.7
8.0 9.2
8.8
ο, /
QQ
O, O

Example III Table I.

pressure

1.4 kg / cm ² .
1.75 kg / cm ²
2.1 kg / cm ² .

Removal of the penetration

from the needle point
Stitch pumps I pressurized gas injection

learn - (W)
1.6 cm (V ₈ ")
2.54 cm (1 ")

Samples of the treated mutton legs were frozen and then separated from these slices, to look at the internal meat structure. Had the slices of the stab-pumped meat no noticeable change in the internal structure compared to untreated meat. The one with pressurized gas injected legs of mutton were considerably enlarged in circumference, although the outer skin was essentially was closed. Slices of these mutton legs showed that the network of muscle fibers has been opened, so that a porous internal structure resulted, which in the penetration area in was substantially uniform.

Example II

A piece weighing 2 kg was cut into four equal pieces. Piece 1 was frozen immediately as a control. Pieces 2-4 were treated with 2.3, 4.6 and 6.9 grams per 0.5 kg of a tenderizing solution containing salt, sugar, hydrolyzed vegetable protein and papain. The solution was injected using a modified paint spray gun and an elongated needle instead of a paint spray nozzle; this device injected a dispersion of the tenderizing solution in nitrogen. The pressure of the conveying gas as it exited the needle was approximately 1.4 kg / cm ² . Pieces 2-4 were frozen essentially immediately after injection. Slices were separated from the four pieces, roasted and according to a table of the following will-A piece of commercial grade beef - rump - was divided into two pieces. One piece was used as a control piece. The second piece was treated with a tenderizing solution of the composition according to Example II, injected in an amount of 9.0 g per 0.5 kg. The home jection _It was made in the following manner:

2.54 cm (1) Qj _e needle was completely inserted into the meat mass

3.8 cm (1/2) razor, using nitrogen at a pressure of

4.44 cm (IV4) 2.8 kg / cm ² flowed through the needle. It then became

a liquid is introduced into the gas stream and the needle is slowly withdrawn, the atomized drops of the tenderizing solution being deposited along the path of the needle in the pores formed by gas injection during the needle pricking. This treatment was on the order of one puncture per 6.45 cm ² to inject all over the surface. A thorough and substantially uniform distribution was achieved substantially immediately after injection.

The steaks separated from the treated piece were well tender and good in texture while Untreated steaks were tough and fibrous.

Example IV

Four 3.17 cm steaks were cut from a commercial grade boneless sirloin. Two of the steaks were immediately frozen and saved for control purposes. The other two were immersed in a commercially available enzyme preparation according to the instructions for use (1 part enzyme preparation dissolved in 1 part water; treatment up to a weight gain of 3%). 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 as described in Example III, with the exception that the pressure from the needle was 7 kg / cm ² , which required fewer punctures. The injection was continued until the weight was 2%

had increased. Although the amount of enzyme solution used in a given example is in Depending on the concentration of the solution and the activity of the enzyme varies, it is possible useful results by introducing about 1 to 3 weight percent enzyme into the meat mass to achieve.

The mean table values of the roasted steaks, which are based on the evaluation scale according to Example II result are the following:

Table III

treatment delicacy texture evaluation control 4.3 9.1 tough Immersion ........ 6.2
7.9
⁷ ' ⁸ 5.6
3.1
8.8 surfaces
measurability
blistered
Bags
at no stead
excessively
crumbly Stitch pumps
Zer in compressed gas
dusted liquid

ExampleV

A commercially available liquid smoke in an amount of 0.22 g per 0.5 kg of meat was injected according to the invention by spray injection into an unroasted piece of preserved pork. The conveying gas was nitrogen at a pressure of about 2.8 kg / cm ² ; the needle was stuck 1.3 times per 6.45 cm ² of surface. The meat was immediately cut into slices and then fried in the pan. Each piece had an even smell of smoke.

Example VI

2082 g of fresh beef from the back contained 40 g of a 5% solution of sodium nicotinate (sodium salt of niacin). injected after dispersing in air at 7 kg / cm ^2. Steaks were cut and found to have a substantially uniform internal porous structure throughout. The steaks were then vacuum packed. It developed a cherry red color from the reaction of niacin with the meat pigment. The color persisted for a period of 2 weeks.

Example VII

In a muscle of a leg of mutton, air was ^{injected at a pressure of about 2.8 kg / cm 2} with a moving needle which had openings near its tip to disrupt the meat tissue structure. The air was shut off and the connection between the needle and the air duct interrupted. A small amount of dry, powdered, 5,5-indigo-tin disulfonic acid disodium salt was placed in the needle. The air line was then reconnected to the needle and a pressure of 1.4 kg / cm ² was applied. The needle containing the dye was then slowly withdrawn from the meat. Immediately thereafter, the meat was frozen on a -3 ° C plate-shaped freezer and then examined for color penetration. A core about 3.8 cm long and approximately 2.54 cm in diameter was found along the needle path and was impregnated with bruises throughout.

Example VIII

ίο There were four 1 inch (2.54 cm) steaks in two equal groups shared. One group was used as a control, the other group was followed by the procedure enzyme-injected according to Example III. One piece from each group was then frozen. The others both steaks were roasted under the time-temperature condition recommended for steaks to be half-crisp. The steaks were and the control steak was found to be semi-cooked and the injected steak whole. then the frozen steaks were placed in a 290 ° C roaster. It took 6 minutes per side to do that Toast the control steak until it is medium cooked. The same degree of cookedness became with that injected steak achieved after 4 minutes of roasting per side.

Example IX

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 ² as a conveying gas. Needle punctures were made on a surface at 2.54 cm intervals. The treated and untreated pieces were immediately frozen. 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 better bright red in color than the untreated steaks. In addition, the expanded porous tissue structure was noted. After roasting, the treated steaks were rated good for tenderness by a tasting group, while the untreated steaks received a poor rating.

Example X

Twelve commercially available beef sirloin pieces were divided into any two parts. The two parts were treated using procedures A and B below.

Method A (according to the invention)

The cuts of meat were treated with a device consisting of a series of needles, which are pneumatically operated in an up and down direction while the meat is moving in a container that automatically moves horizontally under the needles. By doing this, the meat is injected through the needles at a distance of 1.27 cm. at the downward movement injects nitrogen gas, and the upward movement becomes nitrogen gas together with a liquid (enzyme solution)

109 520/275

Claims (1)

guided. This way of working produces a uniform Injection of the solution plus a constant amount of the liquid injected into the meat. "" "" Method B (state of the art) The pieces of meat were cut with long needles, containing multiple holes. In a first step, gas or air was in injected the meat. In a second stage, a liquid (enzyme solution) would be added to the meat injected. The enzyme concentration in the meat corresponded that of process A. By the two process steps of this process (B) none achieved completely uniform or instantaneous distribution of the gas or liquid in the meat will. ' The results of procedures A and B were evaluated statistically. To do this, steaks were cut, cooked and related by trained test persons Softness, distribution and texture assessed. The data were statistically analyzed and the results showed that with a 95% reliability the method A (according to the invention) less Texture disturbances and a greater delicacy in an even distribution than method B. The results are numerically in the following Table summarized. Further, those treated by Method A showed Pieces of meat have a more marble-like appearance than those treated by method B. Chunks of meat, indicating that the enzyme distribution in Method A was more uniform than in procedure B. Injection method Delicacies
distribution texture Method A (invention); ..
Method B:
(State of the art) . '8.50
7.98 2.81
3.21 Rating scale:
Delicacy distribution: 10 = even distribution
1 = uneven distribution Tearing the texture
1 == not at all
6 = very strong The implementation of the method according to the invention is, as far as the product manufactured according to it is not intended for delivery to areas outside the scope of the food law, currently on the basis of the ordinance on meat and meat products of December 19, 1959 (BGBl. Part I, No. 52 of December 22, 1959, p. 726), especially § 1, not permitted. Paterite claim: Method of treating lumpy meat by introducing inert gases and the usual Meat treatment agents under pressure and; by means of injection, characterized by: gek en η denotes, that one only pressurized gas during the insertion of a hypodermic needle into the meat mass and meat treating agent along with during the withdrawal of the injection needle introduces further pressurized gas. .