DE1692066A1 - Method of treating meat - Google Patents

Description

The invention relates to a method for treating undercooked meat with basic amino acids (Arginine, lysine, histidine or ornithine, etc.). ^, In particular, the invention relates to improving the organoleptic properties as well as the increase in Quality and yield of cooked meat and meat products through the addition of amino acids.

In general, the quality of meat is determined by tenderness, juiciness, taste or aroma, color and others Properties are assessed and to improve these fac-

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Aging or hanging of meat is usually carried out after slaughtering at ^{0 to} 15 ° C for 15 to 20 days Treating tough meats with digestive enzymes, etc., has been done to preserve freshness and tenderness of cooked meats.

It has now been found that improving the physical properties of meat, such as retention of water and tenderness, etc. as well as a decrease in the above-mentioned cooling period and a desirable one Coloring of raw meat can be brought about by a simple process in which a suitable Amount of basic amino acids added to the meat · The meat treated in this way leads to products that are preferred Have tenderness without shrinkage during heat treatment · ™. Also in the production of pressed ham (Boiled ham), sausages or sausages and fish cakes, as has been found, includes the release of juice of fat from the meat products and it becomes desirable products with a pleasant elasticity by treating fresh meat with alkaline Amino acids or the mixing of meat paste or meat preparations with basic amino acids before this

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Heating process are generated.

The reason for these beneficial effects is presumably can be explained as follows: The uniformity of protein molecules in a highly associated state that contribute to swollen and dispersed myofilaments of muscle fiber, is influenced by the addition of basic amino acids or their salts and partly by increased pH values, i.e. there are changes in the electrical charges of amino acid residues on protein molecules. In ™ A new, strong network structure is connected to this state with ionic bonds or hydrogen bonds between freely dispersed myofilaments around the connective tissue formed by the addition of basic amino acids, are the ampholytes and components of protein molecules themselves, or if the network structure described above was not formed, the added amino acids, if they are present among the protein molecules, serve to Holding water and showing an elastic structure.

The ability of meat to keep vial is greatly increased by the method according to the invention and it is also better coloring of the meat and greater tenderness and less shrinkage in cooked meat expected. Hence the method is according to the invention

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Not only useful in the preparation or cooking of meat in the home, but also in industrial applications Processing of meat, such as the production of canned meat, corned beaf, pressed ham or cooked ham and sausages or the like. Factors affecting the qualities of meat products, such as the condition of the texture, the elasticity of the products, the release of fat from it

Meat or from added fats, etc., depend to a large extent on the nature of the raw meat. For example, it is particularly important to use fresh meat immediately after slaughtering for the production of binding meat mass (sausage mass or the like) in sausage production. In practice, however, it is inevitable to use low-quality (older) meat that has been stored in a refrigerator or in a refrigeration unit or has been frozen for a certain period of time, so that the problem of the release of fats which have been added to meat becomes a great one Difficulty. In order to take this into account, various methods such as mixing very fresh meat, heating to no more than 70 ° C., adding excess salt and adding phosphates, etc. have been carried out. However, the amount of salt to be added should be limited to a certain percentage and the use of

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Phosphates, which are synthetic compounds and have no nutritional value is also undesirable; In addition, the additional amount is precisely prescribed in some countries is, while their use is completely prohibited in other countries. Under "these circumstances A method according to the invention in which excellent meat products with a great ability to hold water and with little release of juice or fat from the products using nutritionally preparative Amino acids are a particularly valuable addition to technology.

The basic amino acids can be found on all types of edible meat including: fish meat, common animal meat, chicken meat and whale meat, etc. can be applied. With the basic amino acids according to the invention are used, the free form of arginine, lysine, histidine or ornithine is preferred, theirs however, inorganic or organic salts are also effective. The concentration of the meat products, e.g. Canned meat, corned beef, press ham or boiled ham and sausages, etc., added amino acids is expediently above o, l #, based on the raw meat} recommended are quantities - from 0.3 - 1.5 #. Treatment with the Amino acids are preferably carried out in an initial stage of processing

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When treating meat itself with basic amino acids, one cannot find precise ranges for which to apply Specify amounts of amino acids because of the types and properties of the meat, the temperature at the treatment and / or the treatment time is different in each case according to the respective purpose or use could be. However, it is desirable to base the basic amino acids in an amount of at least 0.025ε on the weight of the meat, to admit. Raw meat, or in some cases meat, to some extent has been processed can be treated with the amino acids by one of the following methods.

1, diving method

Generally, raw meat is in a solution of more than 0.5 # amino acid for a period of time at ο - 40 ° C immersed according to the purpose. If a high temperature solution is used, the treatment time will be shortened, however, there is then a risk of decomposition.

2. Spray method

This method is used to treat a large amount of fleisoh that is thinly sliced with Amino acid with high solubility. Usually one will Solution of more than $ 2 amino acid used; the amino acids however, they can also be used in the form of fine powders.

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3. Injection method

An amino acid solution is injected into raw meat. This method is applicable to the treatment of a block of meat; there should be such amino acids in the raw PMsch be injected having a uniform concentration ^ of more than o, o2 $, based on the weight of the: meat, bring about. In this pail the size of the meat

Pieces are approximately 5 x 5 x 5 cm, whereby the amount of the to be added Solution is about 5 cm.

4. Lubrication method

The surface of raw meat is powdered with amino acids smeared or rubbed in in an amount of 0.2-1.5%. These different methods can be used according to the Meat types or types or the quality of the same meat can be modified. Because the effects of amino acids are different from each other, it is desirable to select a combined method.

The invention is explained in more detail below with the aid of examples.

example 1

From the fresh meat from various animals, as indicated in Table I, uniform pieces about 1 µm thick are cut, and filled with free arginine (Arg.),

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free lysine (Lys.) i free histidine (His.) »histidine hydrochloride (His.HOl) or arginine glutamate (Arg.GIu.)
in an amount of $ 1,, 'based on the meat. After 3 hours of exposure at 28.5 ⁰ C, the observations were made with regard to the coloration of the treated with the above-mentioned amino acids fresh meat pieces, the degree of shrinkage of the cooked meat cuts (cooked or prepared with oil during 3 minutes) and palatability (softness organoleptic evaluation on chewing ) made. The results are given in Table I.

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TABLE I.

Improving effect of basic meat Amino acids aui colour Relationship to rriscnem (Si) ⁺ ) ¹ the Quality of different types of meat meat add with oil ± ' cooked rode Pigs • · ■ ·; 1 ₁₁ , s: 65.7 meat - Amino +++ 62.0. ■ SO.O: 'ν- ■ · delicacy acid 78.6 71.1 Control - + 77.8 69.O. -Arg » ■ 69.0 77.9 tender beef Lys • ψ ■
■ »■ ++ 75.Λ ' 74..I; Il His. (t-iefröi;) 70.1 67.5
76.8. : . «. ■ - His.HCl .. + * + 72.0
80.2 pretty zajk Arg.Glu. ++ 83.3 »^ P control
Arg. _± 80.6 80.6 fibrous
tender V / al ++ 72.6 V / al Lys. + '· 70.0 - It (with red
Pepper) ! ! lic. + ■■ 7 ^ .0 It Octopus control + 56.7 - fibrous • Arg. ± 71.6 tender control 52.6 - Lys 60th % pretty tender control pretty too \

Relation to fresh meat =

Approved cooked meat weight undercooked meat

χ 100 %

+++ excluded

++ good

+ pretty good

+ Control

BADORfGINAL

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- Io -

Example 2

Homogeneous fresh cuts of beef and tuna cut to a thickness of about 1 cm and weighed 50 g were used in the following experiments.

The pieces of meat were smeared with arginine (powder) or free ornithine (solution) (0.5 '# on the meat) and rubbed by hand to make them penetrate the meat. The meat pieces were wrapped in a Vinylidenchloridblatt and (about 2o hours) ⁰ O stored in a refrigerator overnight at second Almost the same degree of roasting was done on both sides of the meat loaf with an oiled iron plate on a gas flame. Table II shows the changes in weight before and after roasting the meat pieces. The results of the organoleptic evaluation by a group of 20 specialized tasters with regard to the color of the fresh meat pieces treated with the amino acids and the tenderness of the fried meat pieces are summarized in Table III.

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Table II

Weight of the roasted meat

(Relation to the original

Weight jo )

Added amino
acid beef tuna Arg. 87.4 9o, l Om ,. 81.3 89, o control 73.3 83.5

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TABLE ΙΙί

Organoleptic regulations for beef and tuna

• 'Z & rtheijt 1 (xl) beef Om. control Tuna Om. Control 2 (x2) Arg. 13th 1 Arg. 5 3 ■ 3 <x 3) 6th U 9 · 12th 12th 2 Total ^ 7th 3 10 6th 3 15th ■ ι (xl) 7th 30th 49 2 33 52 2 (x2) 41 9 1 30th 11 0 3 (x3) IQ 8th S. 9 U Total ^ 3 n 5 5 9 6th 34 50 6th 34 * 36 37

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Upon examining the results of Table III with reference to Kramer's test table, it can be seen that the beef or tuna treated with ornithine or arginine is significantly more colored than the control and is considerably more delicate than the control. However, there were no significant differences between the meat treated with ornithine and the meat treated with arginine '.

Example 3

Uniform fresh meat of chicken and frozen Wal, which were cut into approximately 1 cm thickness were rubbed with arginine powder in an amount of 1 $, based on the meat and then for 3 hours subject to the action of the amino acid at 28.5 ⁰ O .

Organoleptic determinations were made with regard to the change in color of the fresh meat and the tenderness ^ M of the cooked (boiled or cooked with oil) meat.

Table IV

Organoleptic determinations in cooked meat treated with arginine

Meat amino acid color tenderness after cooking

Tr -. +, - _Av , - ",, more delicate than control

^{Chicken Ass} · ⁺⁺ (cooked 3 minutes);

more frozen. "" ... more tender than control whale ^ΑΓδ * ⁺⁺⁺ (prepared with oil)

Note: These results were obtained from 5 observers ~ * · "« »· 2 _8/0 6 4 9. 0RieiNA L .NSPEOTEO

Example 4

Arginine was obtained using the following various methods Chunks of fresh beef (uniform portion), cut into about 1 cm thickness, -added.

1. Spray a 2.5 and lo ^ igen solution of arginine on the pieces of meat until the excess solution of the Pieces of meat drained off.

2. Immerse the pieces of meat in 2.5 and lo # ige Arginine solution at 30 ° C. Three times the volume of the arginine solution that of the meat was used.

3. Rubbing arginine powder over the surface of the meat in the amount of $ 1, based on the meat.

4. Untreated fresh meat was the control. The meat products treated as described above _ were boiled for 3 minutes after 3o, 6o or 12o minutes and it became the weight change (Ebeneo wit at labelit I) and observed the tenderness of the cooked pieces of meat.

The results in Table V show that it is necessary is to use a fairly concentrated arginine solution in the spray method to get the desired effects while a dilute arginine solution can be used in the immersion process, and yours in a short time Shows effect.

ORIGINAL INSPECTEO 109828 / 05A9

TABLE V
Effect of arginine on beef quality

! 50 delicacy 60 Weight (^) delicacy 120 delicacy Weight {fo) 68.5 (55) Weight {fo) control 68.1 (SO + 75.9 ++ 70.7 (50 Rub in
(Powder) 75.8 +
+.
++ 65.2
67.3
70.1 ±
+
++ 82.'6 +
+
-H + 2 #
Spray
%
10 fo 64.4
67.2
67.3: ■ + 74
77
84 ++ ♦
++++
++++ 72.0
73.2
74.8 ++++
· +++
i H + Diving ^
lOfo 71
74
82 Sol
80.3
90.0

• i: ■ _.

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ORIGINAL INSPECTED

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Example 5

Fresh pork, (red meat, depended somewhat, 4 days after slaughter), which was obtained from the market, was cooled to about 5, .O ⁰ C and with a 9 mm mesh plate of a breaking apparatus, which was cooled to the same temperature , crushed. A mixture of loo parts of the minced meat, 2 parts salt, o, 5 parts sugar, o, 19 part sage, o, 44 part pepper, ο, οβ part mace and o, 5 part arginine was made in a cutter (silent cutter) (at 1200 rpm) for 3 minutes. A corresponding mixture, in which only the arginine was omitted, was prepared as a control. The temperatures of the meat mass at the end of the crushing totaled 15.5 ⁰ C for the mass-arginine supplement and 14.5 ⁰ C for control. The masses were packed in Vinylidenhäute (3o mm diameter) with a stuffing device and stored at about 3 ⁰ C after washing with cold water. The fresh pork sausages produced in this way were removed from the refrigerator after storage for 1 or 2 days and heated in water at 70 ° C. for 40 minutes.

Released juice including fat was removed from the sausage immediately after heating by breaking the casing severed. The amount of juice used by the control and

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from the VJurai with added arginine after 1 day of refrigeration was $ 16.7 ($ 5 fat released) and $ 13.6 ( $ 4.5 fat released>) based on the weight of the product.

After 2 days of refrigeration, $ 18 (released fat 4.5 ^) for control and $ 15 (fat released determined for the product with added arginine.

An organoleptic examination showed that the control sausage exhibited a crumbly structure, while the sausage with added arginine had a bound structure. That was also confirmed by the results obtained from measurements by the plunger-stabbing method (The force (g) was measured at the moment when the 6.3 mm diameter piston ran into the sample which was placed on the plate of a scale), i.e. the gel strength of the Kontrollo was 254 g and that of the V / urst with added ai'ginine 516 g. It also became a superior one Coloration of the product with added arginine detected.

Example 6

liine mixture of 60 parts of commercially available RLud meat, minced by β in ο 9 nmi Maochenplatte, Io parts Eiswaaser, 3 parts salt, o, 5 tall sugar, o, 37 Great pepper, o, 124 part coriander, 0.006 part mace,

BATH

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o, o5 part sodium ascorbate and o, 5 part lysine was 7 minutes long and then again for 3 minutes after further addition of 40 parts of pork through a 9 mm mesh plate was crushed, and 0.115 part of sodium nitrate and 0.16 part of sodium nitrite was crushed. A corresponding Mixture with only the lysine omitted was made as a control.

The temperatures at the end of size reduction were 19.5 ⁰ C for the meat mass with additional lysine and 18 ⁰ C for control. Part of the meat mass was stuffed into sheep intestines and the other part into vinylidene casings.

The sausages in natural casings were incubated at 43 ⁰ C for 15 minutes, at 51 ⁰ C for 15 minutes and smoked long C 3o minutes at 55 ⁰ and then heated in water of 7o ° C 2o minutes. For the products in the vinylidene casing, smoking liquid was added to the meat mass in an amount of $ 1 instead of the usual smoking and then a gradual heating for the coloring was also carried out, ie at 30 ° C for 30 minutes,

and then at 4 ^ ⁰ C for 15 minutes and at 50 ° C for Io minutes Yin

Heated water at 70 ° C for 40 minutes.

iiimmediately after heating it became quite a large one Amount of juice released from the control sausages in the natural casing, while the juice with strong elasticity in the V / ur-

BATH ORIGINAL

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most was retained with the addition of lysine. In the case of the artificial casing, the amount of juice released was $ 15-9 for the control and $ 9.6 for the lysine added sausages. Ss became such a remarkable ability of the Lysine regarding the prevention of the release of juice from Y / ürsten confirmed. Although fat is not entirely from the juice was separated, the smaller amount of the supernatant liquid of the Safi was in the sausages with added lysine established.

The control sausage had a friable structure in comparison with that with lysine zueata because one rough cut surface occurred when cutting with a knife through the control, while a smooth cut surface was obtained in the sausages with added lysine. Also the better "structure and the superior coloring of the sausages The addition of lysine in comparison with the controls was determined by organoleptic assessment.

Example 7

Young horse meat that had been minced through a 9 mm mesh plate at temperatures of less than 5 ° C. was cut with a mixture as described below in a cooled cutter (silent cutter ¹ ) for 8 minutes and cut into a Artificial casing stuffed and stored overnight

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Store in a refrigerator at 3 ° to 5 ° C. The sausages ■ were heated in water at 70 ° C for 40 minutes. The mixture was composed of 2.5 % salt, 0.01 % sodium nitrite, 0.05 % sodium ascorbate for the control and an additional 0.5 % histidine for products with added histidine. In both cases 0.4 part pepper, 0.14 part coriander, 0.4 part sugar, 0.07 part mace, and 0.1 % smoking liquid were added to the meat. The temperature at the end of the chopping was 19 * 5 ° G both for the control and for the meat mass with added histidine. The amounts of juice released from the products immediately after heating were 6.9 % for the control and only 2.8 % for the histidine-added product. The gel strengths, measured by the piston-impact method (cf. Example 5) were 680 g for the control and 733 g for the product with the addition of histidine. It was the same. The improvement in meat products brought about by the use of histidine is clearly visible. Another sausage with an added 0.5 % amino acid content was also produced using the same procedure. There were

- •

but did not achieve any results beyond that; the amount of juice released was 8.7 #.

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IAD ORIGINAL

Example 8

A mixture of 10 parts of yellow minced tuna

fat, / fish meat and part pork / that through a 9 mm mesh ^

Plate had been crushed at temperatures below 10 ° C, was mixed with 2.5 % salt, 0.01 % sodium nitrite and

7 minutes / 0.05 % sodium ascorbate with a cutter (silent cutter) / chopped. This mass was used as a control product. For the aforementioned components, 0.2 and 0.5 % lysine for

Products made with added Ljysin (in the usual fat / 'drives for sausage production, pigs / are mixed in in the final stage of the cutter and the critical amount of fats that is permissible in Pleis.ch masses is about 5 %' * it gets much better - Products obtained, the lower the cutter temperature. Taking these factors into account, the conditions used in the present example were

fat/
v / obel 10 % pigs / mixed in at the beginning of the chopping and the temperatures at the end of the chopping were 19.5 to 21.5 ° C (unsuitable).

The chopped meat mass was stuffed into artificial casings and stored at 3 to 5 ° C for 24 hours and then heated in water at 70 ° C for ² K) minutes. The amounts of juice released from the products were 13.6 for the control, 9.6 for the product with 0.2 % I <ysine added and 7.7 for the product with 0.5 % lysine added.

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The texture of the control product was friable while the greater elasticity of the product samples at the increased Addition of lysine to the meat masses was perceived. the The gel strength of the control was 520 g, that with the addition of 0.2% lysine was 540 g and that with the addition of 0.5% of lysine ^ 560 g.

The above observations confirm that the addition of lysine to the fresh meat results in the release of juice the products and effectively reinforces the network structure of the sausages.

Example 9

A meat mass was prepared from the muscle meat of tuna or horse mackerel according to a customary procedure and various fish cakes were made from it with the addition of various concentrations of amino acids (0.5 and 3 % arginine; 5 and 10 % arginine hydrochloride; 5 and 10% lysine hydrochloride, based on the meat mass) as shown in Table VI.

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BATH ORIGINAL

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TABLE VI

Effect of amino acids on the firmness of fish cakes

amino acid Additional amount (%) Gel strength (, mm / Hg;
(Miyake's gelometer) Free arg. 0.5
3 280
24θ Arg.KCl - 5
10 236
280 Lys.HCl 5
10 214
244 control σ 186

The Jelly Strength values (the method consists in measuring the pressure (mm / Hg) at the moment a piston 4.8 mm in diameter entered the sample) of these fishcakes were compared with those of the control, which was made from the same meat mass without the addition of amino acids. The results obtained are shown in Table YI .

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8AD

A fine structure of the fish cakes, which were made with the addition of the above-mentioned "amino acids," observed in comparison with the coarse and fragile structure of the control. It can be seen that the addition . of amino acids significantly increased the values, gel strength and quality of fish cakes.

Example 10

A mixture of 25 g of salt and 2 g of sodium nitrate was added to 1.2 kg of cut pork shoulder and after thorough mixing, the mass was coated onto a plate and then kept at 2 ° to 3 ° C. for 5 days stored. This mixture was crushed before use. 12.0 g of arginine were added to the following components and the whole thing was done for 10 minutes in a cutter (sife a lent cutter).

Pork minced as above 1.0 kg

shredded pork fat 200 g

Wheat starch 100 g

Sugar 25 g

Seasoning 11 g

L-glutamic acid 5 g

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IAD ORIGINAL

The meat emulsion was stuffed into casings and heated in water at 80 ° C. for 2 hours and then 50 Chilled with cold water for minutes. A control sample was produced using the same procedures,

only the arginine has been omitted from the specified components. ™

When determining the structure and elasticity of the products, 37 people from a group of 42 experienced tasters have higher values and greater palatability compared to products with added arginine awarded the control.

Example 11

Whale preserves were prepared according to the following procedure: A mixture of loo g whale meat, 37 ml spice (from a mixture of X ₁ Q 1 soy sauce and 500 g sugar) and 1 g arginine was canned and after, one hour in the Brought to the autoclave. Control preserves, in which only the arginine was omitted from the mixture, were also prepared. A comparison of the two sets of canned food is given in Table VII.

Table VII

Palatability properties of canned whale meat with added arginine

Weight? S. seasoning
fluid
(ml) colour Tender
Ness Whale-
Aroma control
Products with
Arginine
3 atz 66.5
72.1 67
6o deep
quite
deep fibrous
H
tender considerable
lich
weak

The results of assessments made by a group of 25 trained sons using the paired differenoe test are given in Table VIII.

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Table VIII

Determination by taste group

qualities with Arg, control more significant
difference Preferred color 14th 11 - preferred flavor 16 ' 9 • - Yal smell 11 14th - .Validity 22nd 3 +++ desired taste
for whale meat 2o VJl ++

These results show that higher yields of heated meat, less released juice and desirable softness are achieved with the addition of arginine. Although there would be no significant differences in other properties, it can be seen that the addition of arginine is an effective means of improving the quality of the whale meat.

Example 12

Beef with comparatively little fat, as sub-middle class was cured with the following three mixtures and corned beaf was cured from these Meat masses produced in the usual way,

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Three types of brine were made: A: (comparison) 0.08 $ Ha HO ₅ , 0.05 # HaHO ₂ , 1.5 # sugar, 15, o i * HaCl, o, 5 1o pepper, o, 2 # Sage, o, o5 # sodium ascorbate and loo $ water, based on the weight of the meat, were mixed.

B: Mixture A was additionally given 0.5 / »free arginine, based on the weight of the meat added.

C: Mixture A was additionally based on 1.08 free arginine based on the weight of the meat.

1/2 volume of these three types of brine was applied to 1 volume of meat at 3 ^° C. for 7 days. The cured meat blocks were washed a little with water and boiled for 60 minutes. The weight of the drained and chilled blocks of meat is shown in Table IX.

Table IX
Weight of meat after precooking

Meat weight (g) ratio of pre-cooked

Meat to raw meat ($

A. 435 B. 465 C. 495

62.1 66.4 7o, 7

The blocks of meat were then broken into pieces and with crushed pork fat, which is mixed with sodium glutamate

1 0 9 8 2 B / 0 B A 9

was seasoned, mixed (the ratio of the mixture "was meat: pork fat: salt: sodium glutamate = loo: 15: o, 4: o, 2) and the mixture was packed in cans and ^{treated in an autoclave at 112 0} C for 60 minutes.

The quality of the produced corned beaf was determined by a group of tasters, using a specialized 3o Graduations method (Table X). The results from Tables IX and X show that the addition of arginine to meat for the production of a desired corned bee, fs with suitable tenderness and good color, and also leads to a higher yield of cured meat.

Table X
Determination of canned corned bee.f

Certain characteristics A JB 0 rating

Order preferred color 54 48 78 + φ

Order preferred aroma 62 54 64 order Toughness 47 59 74 +

Example 15

There were Rindfleischstüoke x produced om of a size of about 5 x 5 5 and there were o.o3 # o _f o6 $ and

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-Arginine solution injected into the center of each piece of meat in an amount of 1/10 based on the weight of the meat. The thus treated meat cuts were stored 21 hours and 48 hours at 2 ⁰ C and then .gebraten. Table XI shows the changes in weight before and after roasting the meat dishes. ;

ORIGINAL INSPECTED 109828/0549

TABLE XI

concentration
amino acid

control

0.03

0.06

O.X

treatment

21
48

21st

21
48

21
48

Weight uncooked

(S)

215.3

103.5 92.8

123.5 123.0

112.3 121.8 Weight cooked

127.0 134.9

65.3 59.1

84.2 83.3

78.3 S5.4

Relation to fresh meat K)

63.6 62.7

63.I 63.7

68.2

69.4 70.1

ORIGINAL INSPECTED

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Claims (2)

- 52 - claims 1. A method for treating meat, characterized in that the meat with at least one basic amino acid and / or a salt thereof. 9 2. The method according to claim 1, characterized in that that the meat with at least one of the basic amino acids arginine, lysine, histidine and ornithine and / or one Salt treated from it. J. The method according to claim 1 or 2, characterized in that that the meat is immersed in a solution of the basic amino acids and / or their salts. 4. The method according to claim 1 or 2, characterized in that the basic amino acids and / or their f φ _> salts in the form of a solution or a powder sprayed on the meat. 5. The method according to claim 1 or 2, characterized in that that a solution of the basic amino acids and / or their salts is injected into the meat. 6. The method according to claim 1 or 2, characterized in that that one rubs the meat with the basic amino acids and / or their salts in powder form. 7 · The method according to claim 1 or 2, characterized in that the meat in the minced state with the basic amino acids and / or their salts mixed. 109828/0549