DE2651173A1 - METHOD AND DEVICE FOR PROCESSING MEAT - Google Patents

Description

DEUTSCHE ITT INDUSTRIES GESELLSCHAFT LIMITED LIABILITY

FREIBURG I. BR.

Method and device for processing meat

The priority of application no. 631 541 dated November 13, 1975 in the United States of America is claimed.

The invention relates to a method and a device for extensive reduction in the number of microbes on and in raw pork, which is used to make sausage.

Pork sausage has been considered a fresh meat product for years sold that must be cooked before consumption. Recent developments in terms of packaging, distribution and selling raw pork sausages require longer storage periods. In addition, state monitoring agencies have recently issued guidelines for bacteriological treatment of fresh, ground pork and beef products that are made without improving conventional meat processing can only be followed badly.

709821/0665

E.W. Turner et al 3-3

With the exception of the sausage, which is made from pure meat different pieces and trimmings of pork used to make pork sausage. These, different pieces and sections come from different parts of the animal's body and are very different in terms of size, fat content, leanness and the level of microbial contamination. The pollution by The microbes that cause the most trouble are those on the surface that are created during processing. An attempt to reduce the microbial content of meat trimmings is described in US Pat. No. 3,7 05,813. The procedure However, the one to reduce the bacterial count in pork sausage with long life, which in a continuous Processes produced in conventional meat packing factories is much more difficult and much more crucial, when it taught that patent or when it was believed.

The hygienic conditions in all areas of a meat factory have already been improved. So one has z. B. the carcasses washed with hot, chlorine-enriched water to the To clean skin surface, rapid cooling tunnels to avoid condensation and shorten the time used for thorough Cooling of the carcasses is required, and modern cleaning and disinfection technology on the conveyor belts and used by other institutions.

The invention is therefore based on the object of a substantial reduction in the number of microbes on products made from fresh meat by an improved method and apparatus for processing meat. The task is carried out by the im Claim 1 specified invention solved.

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E.W. Turner et al 3-3

The invention accordingly describes a method and an apparatus for steam treatment of raw pork pieces, which are used for the production of sausage, which significantly reduces the number of microbes and the usability and shelf life improved by sausage made from fresh pork.

Bacteriological studies have shown that the main source ' for the contamination is the surface of the meat, which is an ideal environment and a favorable breeding ground for that Represents bacterial growth since the inside of the meat is essentially sterile. A variety of pork cuts and chunks of different sizes and shapes is commonly used in the production of fresh pork sausage, and the large surface area of the raw meat can lead to high bacterial counts in the finished product, thereby this in turn results in a limited shelf life. The bactericidal effect of a high temperature is also known such as denaturation or coagulation of meat proteins.

Therefore a critical application of temperature and time is necessary in the case of superheated steam to destroy bacteria, so that the meat surface does not become denatured by excessive heat. It has been shown to be effective Reducing the microbial count requires an atmosphere of rapidly circulating, superheated water vapor, with a turbulent one Flow ensures quick and effective contact with the meat surfaces. Time, temperature, steam speed and a corresponding device, are described in the invention, which are effective in crude bacteria Reduce cuts of meat and, in the production of pork sausage, through the use of steamed meat.

709821/0665

E.W. Turner et al 3-3

Treatment with a continuous stream of superheated Water vapor for a specific time and for a specific one Temperature takes place in an appropriate device. The steam temperature is preferably 138 to 149 C, the Exposure time approx. 30 s; and in this way the bacterial count is reduced to that in the pork sausage guidelines required values. The meat processing device is a continuous plant that meets the requirements of the manufacturing process of fresh sausage under the conditions of a large plant.

The method for treating different sections and pieces in the production of sausage from fresh pork, whereby the microbial count is reduced and the storage time is improved, is, according to the invention, that the surface! of sections and pieces for 40 to 80 s in an atmosphere of superheated water:
are set.

heated steam at a temperature of 115 to 171 ° C.

The meat processing device consists of a tunnel for treating the pieces of meat in an atmosphere of overheated, circulating steam and facilities in the tunnel that move the pieces and change the support ', so that all surfaces of the pieces of meat are exposed to the steam.

Further features and advantages of the invention can be better recognized from the following description of the accompanying drawings. They represent:

1A and 1B show the meat processing device according to the invention,

Figure 2 is a flow diagram illustrating the process for making sausage from fresh pork.

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1A and 1B show the device according to the invention. Fig. 1A is a partially isometric view of the device and Fig. 1B is a partially schematic view of the same. The tunnel part usually consists of a tubular housing made of stainless steel and in which a conveyor belt housed / made of stainless steel wire. the The outer wall of the tunnel is heated separately, and trap doors are attached to its inlet and outlet openings so that the treatment of the meat takes place, as it were, in a complete steam atmosphere. Different pieces of meat Size can be treated with superheated steam for a certain time at temperatures of 138 to 149 C. The device is designed so that it can be used to wash and sterilize all parts that come into contact with the surfaces of the meat, can be easily taken apart.

In the specific example according to the figures, the device consists of a 1.82 m long tunnel 11 made of stainless steel with an inside diameter of 30.5 cm. On the outer surface of the tunnel 11 several 1000 watt heating strips 12 are attached, which ensure that the inner wall 13 of the tunnel is kept about 1 ⁰ C above the temperature of the circulating steam to prevent condensation. The heating bands and the tunnel are surrounded by thermal insulation, which in turn is encased by the outer housing 10. Instead of the electrical heater shown, other devices can also be used; so this z. B. be replaced by a steam jacket, which is fed from a separate steam source and the higher temperature of the wall of the tunnel 11 maintains. A high-temperature fan 14 circulates the steam in the direction of the arrows 14. The steam circulates at a speed of 30 to 457 m / min, through the line 16, the 6 kW heater 17, the line 18, the tunnel 11 and the return 19. The circulating steam can through before entering the tunnel the heater 17 are overheated or im

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overheated condition. The internal temperature 20 of the steam in the tunnel 11 is kept at 138 to 149 ° C.

In the tunnel there are two conveyor belts on shafts 21a, b and 22a, b 21, 2-2 made of stainless steel wire rotatable and removable appropriate. The two conveyor belts are driven by shafts 21a, 22a which pass through the walls of the end openings 26,30. The tapes can be removed from the tunnel for cleaning and disinfection. They are separated or together in a continuous loop driven by the gearbox of a motor whose speed is controlled with the help of a thyristor (SCR control units) is regulated in the usual way. The belts are controlled so that the total residence time of the Meat in the tunnel fluctuates between 40 and 80 s. The point in the tunnel where the treated meat is transferred from belt 21 to the Belt 22 falls, changes its position on the belts so that no surface of the meat remains untreated and not that exposed to superheated steam when passing through the tunnel.

During operation, the wall 13 is brought to a temperature of approx. 1 C above the steam temperature, and the whole system is preheated is flooded with steam from the steam inlet tube 24 to force the air out of the tunnel; only then is the fan 14 switched on. The steam flow is 0.14 to 0.56 m per meter and preferably set at 0.28 meters per meter and left the system for 10 minutes to stabilize and the Sections of meat in a largely complete steam atmosphere be treated. This process kills any traces of microorganisms that are still present after cleaning the system are.

The pieces and sections fall through the trap door 27 in the feeder 28 on the guide plate 23 and further on the belt 21. The trap door 27 has a counterweight that it normally holds in closed position to prevent loss of steam through the

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opening is kept to a minimum. In a similar way it is at the outlet opening 30 at the end of the device a corresponding one Trap door 29 attached.

In order to achieve a uniform treatment, the pieces and sections are treated for a while on the first conveyor belt 21, and then the position thereof is changed by the parts falling down onto the second conveyor belt 22. After passing of the tunnel, the meat treated in this way is collected at the opening 31. The steam treatment begins as soon as the sections and pieces have fallen through the trap door 27 onto the belt 21, so that the meat is treated in a largely pure steam atmosphere.

A variety of different cuts and pieces that are used to make sausage from fresh pork, was evaluated. These sections and pieces come from different anatomical locations and differ noticeably in terms of size, shape, thinness and degree of surface contamination. It was therefore considered important to be of any species of the sections and pieces from the standpoint of studying what minimal treatment is effective in reducing bacterial counts is required. The meat used for these studies and as an example of pork sausage was stored at approx. 0 to 3 C. In the case of commercial processing, the initial temperatures depend on different sections and pieces depending on whether they are from freshly slaughtered carcasses or from chilled sections and pieces. The whole facility, including the meat processing equipment, was thoroughly washed, sterilized and rinsed with clean water to avoid any possibility of contamination of the meat surface to exclude. The apparatus was started and the superheated steam flow rate, the temperature and the belt speed were adjusted according to the desired dwell

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time of the product. At the desired temperature, the device was allowed to equilibrate for 10 minutes left before entering the meat. The device was operated with superheated steam in the case of the preferred Flow rate of 0.28 m per meter operated, and the steam atmosphere was circulated at the preferred speed of 213 m / min, in accordance with the passage of the meat. the Sections of the pork to be examined were in usable Parts of z. B. 5 cm χ 7.6 αα χ 12.7 cm or smaller cut up before entering into the device. The feed rate was between, depending on the size of the meat pieces 1.36 and 2.26 kg / min., With a sufficient between parts There was space to expose all surfaces to the steam, The meat was then placed in polyethylene bags at the end of the tunnel collected, which took in about 2.26 to 4.54 kg, and then Quickly cooled in a fan freezer to remove surface heat. The pieces were brought to a temperature cooled between approx. -2 to 10 ° C. The chilled meat was then ground up and submitted for bacteriological analysis.

The initial number of bacteria, based on the total occupancy number of aerobic bacteria, coliform and E. coli, varied markedly with the type of sections used. In these tests, the boneless shoulder pieces and abdominal strips had the highest grades, and the sections from the shoulder and boneless haunch pieces had the lowest. While the initial total bacterial counts were usually within acceptable limits, the native coli, form and E. coli bacterial counts often exceeded the preferred targeted standards for fresh pork sausage by less than 1000 coliforms and less than 100 E. CoII per gram. There were steam temperatures from 102 to 171 ⁰ C and residence times of 15 to 80 s were tested.

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E.W. Turner et al 3-3

The surfaces of the pieces of meat had not previously been treated accordingly, which is why the meat was moist when the device was operated at steam temperatures below 115 C. the highest steam temperature that can be achieved without extensive treatment and could use the melting of fat was 160 C. Residence times less than 40 seconds gave very uneven treatment regardless of temperature, and the preferred and The most uniform results could be achieved with a residence time of approx. 60 s. A residence time over 80 seconds was not practical Advantage. With the Flexsch processing device and the method for this only a very thin outer layer of the meat surface, about 1 mm in depth, became due to the heat treatment changes. This could be determined by the color of cross-sections that have only a very thin layer of brown, denatured Myoglobin pigment on the surface showed while about 99% of the meat remained unchanged and its internal temperature was still cold at about 2.2 to 5.5 ° C.

With the preferred residence time of approx. 60 s in the device, different temperatures were used for the superheated steam, namely between 115 and 160 C. Excellent results were obtained at 138 ^° C., as Table I shows.

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TABLE I.

Effect of a treatment with steam at 138 C over a Duration of 60 s to reduce the number of bacteria in different pork cuts

.Bacteria count

Type of meat initially
APC Coliform 15,400 1,100 E. CoIi after steam treatment
at 180 ^° C
APC Coliform E. Coli 23 3 boneless shoulder pieces 820,000 11,000 110,000 '93 62,000 150 20th Belly stripes 131,000 7,400 93 4,600 3,500 23 3 small sections from
sheet 78,000 460 23 2.0C0 9 9 / Sections of the abdomen
flank 23,800 150 460 300 9 9 Sections of shoulder fat 20,800 460 93 11,400 3 3 Sections of egg bacon 9 240 200 3 3 Sections from the shoulder 460 9 1,000 3 3 boneless mace pieces 43 200

Targeted standards for pork sausage:

Total occupancy of aerobic bacteria

Coliform bacteria
Escherichia CoIi

- less than 10,000,000 / g

- less than 1,000 / g

- less than 100 / g

As can be seen from Table I, the total number of bacteria was significantly reduced, roughly a power of ten (1 log cycle), and the numbers of Coliform and E. CoIi have also been reduced to numbers that are within the guidelines for sausage made from fresh pork, although the starting numbers were quite high.

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E.W. Turner et al 3-3

These results show that superheated steam treatment of meat in the device is an effective method represents a significant reduction in the number of bacteria. The decrease in the number of Coliform and E. Coli bacteria is there of even greater practical importance, since the treatment with heated steam is extremely effective for these bacteria reduced.

Trial tests were carried out to determine the process conditions carried out the production of sausage from fresh pork with significantly reduced microbial count under Use of meat treated with superheated steam. The microbial count met guidelines and exceeded these standards do not apply during the normal storage life of the product. It is also important that the process is useful the sausage made from fresh pork is guaranteed or improved for an extended storage period.

The selected sections and pieces were from the shoulder, from the shoulder area of the abdomen, and from the abdomen itself, because these are representative pieces in that the shoulder portion has a low to moderate level of contamination and the belly strips have a medium to higher level of contamination. A treatment time of about 60 seconds was selected as the most favorable from the standpoint of surface treatment uniformity. Steam temperatures of 121 C, 138 C and 160 C were investigated. For a treatment lasting 60 seconds, 121 ^° C. was the lowest temperature at which useful results could be expected, while 138 ° C. was the preferred temperature and 160 ° C. was the maximum temperature that could be used without unduly changing the color and structure of the meat . The resulting appearance of the sausage made from fresh pork must clearly show that it is a fresh product and not a cooked product. The effect of

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Antioxidants on the taste of different packaged sausage (roll or chub packed) and the effect of sterilization on the color of whole chains of sausages that are packed in Devrocollagen Cases, was also tested.

Fig. 2 shows the flow chart of the method which is applied for the production of sausage from fresh pork. After all the facilities had been thoroughly cleaned and disinfected and the equilibrium had been established in the device at the desired temperature, the process proceeded as follows:

1) Cut the cold meat (2.2-3.3 C) into suitable ones Pieces for feeding into the device. The largest size

· * A single piece was 7.6 cm thick and 12.7 cm Length.

2) feeding the pieces into the apparatus at one speed of 2.27 kg / min.

3) collecting the treated meat e.g. B. in Polyäthyhlen-

Bag and place in a cooler to cool

ο
to 2.2 to 10 C.

4) 'Push through a plate with 1.6 cm holes Diameter and weighing of batches of 18.14 kg, whereby the required mixture of lean and fat trimmings is used to make 48 to 50% fat in the finished product as required by formulas A and B.

5) Put the ground pork and sausage seasoning into a mixer and mix for 5 minutes.

+) Another possible process step instead of 4, 5 is to add the pieces of meat together with the seasoning chop and then feed the mixture into the grinder.

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E.W. Turner et al 3-3

6) Push the meat mixture through a plate with holes 0.32 cm in diameter and press it into containers For the production of packaged sausage (chub packed pork sausage) or in casings (Devro casing) for the production of sausage chains.

7) Storage of the sausage at 2.2 to 3.3 C.

Pork Sausage Recipe Formula A - Chub packed

Belly strips 15.14 kg

Shoulder section 3.00 kg

18.14 kg total weight 0.39 kg sausage spices 18.53 kg total weight of the batch

+) Spices for Formula A.

Ingredients: salt, sage, sugar, black and red pepper.

Spices made from: 1) normal salt

2) Morton R. G. 1.14 Dendritic (antioxidant)

Salt with the following antioxidant content:

butylated hydroxyanisole 0.253% butylated hydroxytoluene 0.253%

Citric acid 0.253%

The salt content was 0.68 kg per 45.4 kg of meat.

Formula B - chain sausage

Shoulder section, 50% lean 22.7 kg

Sausage condiments 0.69 kg

Total weight of the approach 23.39 kg

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AS

+) Spices for Formula B

Ingredients: salt, dextrose, spice extracts,

Monosodium glutamate 3.07%

Salad: 1.64 kg for 45.4 kg of meat.

The fresh sausage produced by this method was examined for fat, salt, total content of aerobic bacteria, coliform and E. coli. The stored product was also examined for bacteria and weekly by a panel for its taste. The results obtained in the individual examples are shown in Tables II to V. They show ₃ that the number of bacteria was reduced by the steam treatment and remained within the target norms and the storage period was extended to several weeks.

The appearance, taste and texture of cooked sausages were evaluated by a panel by the scores were awarded 1 to give 5 = excellent and 1 = were considered insufficient. The appearance and texture showed only minor differences, which is why only the taste ratings are listed in the tables. The taste results obtained using steamed meat were equal to or better than the comparison and the shelf life could be extended to one to several weeks. Good taste results could be achieved with the sausage, which was made from meat treated with steam at 160 ° C; however, the color of the raw sausage was dark and the sausage was more prone to shrinkage during cooking. Excellent results have been obtained with meat that has been steamed at 138C. Acceptable results could also be obtained at 121 C depending on the initial number of sections.

The taste results showed that an anti-oxidation Seasoning to protect the taste of rolled or packaged sausages in non-oxygen-permeable plastic wrappings is not required.

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Old

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TABLE II

Results on pork sausage 11) · Made from pork that is kept at 121 to 160 C for 60 seconds had been steamed for a long time.

Steam temperature storage time Bacteria per gram Coliform ⁽³⁾ E. Coli ⁽⁴⁾ Taste in C
Time: 60 s in
Days APC ⁽²⁾ 4,600 290 Result comparison 1 300,000 1,500 1. 100 (untreated) 8th 480,000 1,400 240 4.1 15th 470,000 240 15th 1.6 121 ⁰ C 1 21,000 240 93 _ 7th 12,0OO 93 93 4.1 14th 113,000 460 240 3.8 21 1,780,000 460 240 3.2 28 23,200,000 43 43 3.0 35 21,200,000 150 3 160 ° C 1 28,000 93 43 _ 7th 18,000 23 9 3.1 14th 231,000 9 3 3.5 21 1,180,000 3 3 3.7 28 5.200.0OO 9 3 3.0 35 11,200,000 3.5

1) The sausage was made using a mixture of belly strips and shoulder sections (Formula A).

2) Total occupancy number of aerobic bacteria per gram.

3) Coliform bacteria per gram.

4) E. coli bacteria per gram.

sample

comparison
121 ° C

Chemical Analysis

Fat %

48.0

48, p

7n rs ο Q 9 8

Salt % , 70 1 , 56 1 , 58 1

E.W. Turner et al 3-3

TABLE III

Results for pork sausage (1) made from pork treated at 120 C for 60 seconds, with and without antioxidants in the spice.

Steam temperature
in ° C Antioxidant.
in the spice comparison no
Il Il Il Il Il 121 ° C
Il no
Il Il " Il Il Il 121 ° C
Il Yes
Il Il Il Il It

Storage time (days) Bacteria per Grarrm Flavor A.P.C. Coliform E. CoIi result

2 217,000 2 .400 93 4.1 8th 119,000 1 .500 460 3.9 15th 1.42O.OOO 2 .400 2,400 3.4 22nd 13,000,000 4th .600 4,600 2.9 2 5,200 460 15th 4.0 8th 7,300 93 93 3.7 15th 8,200 23 9 2.9 22nd 350,000 75 75 3.7 2 13,000 460 21 3.3 8th 11,200 240 93 3.9 15th 55,000 240 240 3.4 22nd 10,800,000 460 460 3.0

1) The samples were made using a mixture of abdominal strips and shoulder sections made. The sausage according to formula A contained normal salt or salt with added antioxidants.

Chemical Analysis

sample

Comparison, no antioxidant C, no antioxidant ⁰ C, with antioxidant

Fat % Salt % 52.1 1.56 49.2 1.50 47.0 1.56

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TABLE IV

Results on sausage made from pork (1)

from at

Meat.

from steamed at 138 C for 60 seconds

Steam temperature Storage time Bacteria per gram Flavor

in C in days A.P.C. Coliform E. CoIi result

comparison 8th 42,000 2 .400 2 .400 3.2 11 15th 43,000 1 .100 1 .100 2.3 138 ° C 8th 3,200 23 23 4.1 Il 15th 4,000 23 23 4.3

1) The samples were made using a mixture of Abdominal strips and shoulder sections made (Formula A).

Chemical Analysis Sample fat% salt%

Comparison 43.5 1.71

138 ° C 45.0 1.60

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TABLE V

Results for sausage in chain form (1), produced under Using steamed pork at 138C for 60 seconds.

Steam temperature Storage time Flavor

ixi days AP Co Goliform E. CoIi color results

in ⁰ C

comparison

64,000 240 240 fresh, 3.5

light pink

58,000 460 240 fading 3.0

pink

° C

2,800 9 9 pink not 3.62

as bright as
when comparing

2,300 43 43 fading 4.5

Pink, not as good as the one
comparison

1) The samples were prepared using shoulder sections according to sausage formula B and placed in casings (Devro Casings).

Chemical Analysis

sample

Comparison 138 ° C

fat %

45.0
46.0

Salt %

1.50
1.52

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Accordingly, it has been shown that the method for the treatment of
Meat with superheated steam significantly reduces the bacterial count on raw pork and the like. Quality and shelf life of fresh pork sausage or the like can be improved by this method, and the
The number of bacteria can be reduced significantly according to the guidelines.

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Claims (4)

E.W. Turner et al 3-3 claims 1. A method for treating fresh pieces of meat and sections, characterized in that the surfaces of the pieces and sections are exposed to an atmosphere of superheated steam for 40 to 80 seconds at 115 to 171 C in an almost closed tunnel and that the position of the individual pieces and Sections is changed during steam treatment. 2. The method according to claim 1, characterized in that the * ■ temperature of the inner wall of the tunnel
the steam temperature is maintained. Temperature of the inner wall of the tunnel approx. 1 C higher than 3. The method according to the above claims, characterized in that the superheated steam at a rate of 122 to 366 m / min, circulates. 4. Device for performing the method according to claim 1, characterized by a tunnel (11) with a housing (10) and two end parts (30, 26), two conveyor belts (21, 22) driven by the shafts (21a, 22a), a conduit (18) for supplying steam and also a fan (14) and lines (16, 19) which allow the steam to circulate, a heater (17) for heating the in the circuit guided steam and heating tapes (12) for heating the tunnel and also an entrance trap door (27) and an exit trap door (29). 709 821 / 066.5 ORIGINAL INSPECTED