DE2925821A1 - Preserving fresh meat in fresh condition - by coating with viscous aq. soln. contg. salt, dextrose, malto-dextrin and citric acid - Google Patents

Abstract

Fresh meat can be preserved in pre-rigor mortis condition after coating, by immersion, with a thin layer of a highly viscous soln. contg. 20 l water, 3.6kg NaCl, 0.6 kg dextrose, 12.1 kg maltodextrin and citric acid to pH 3.5. The meat can be kept several-, e.g. 4-6days, at high ambient temps., e.g. over 40 deg C. Coating can retard bacterial and/or enzymatic decomposition, as detected by gamma-aminobutyric acid generation, from 2nd to 6th day. The immersion soln. is stable for at least 6 months.

Description

Re: procedures for the preservation of fresh meat,

Immersion solution for carrying out the process, reference: patent application dated June 26, 1979, PTH loo Description: The preservation of meat is a Problem that has been known not only since prehistoric times, but also for a long time solved in many ways.

The known conservation methods can be roughly divided into two groups divide, namely: a) Procedure by which the character of the preserved meat is drastically changed, such as salting, drying and smoking, pickling and / or fermenting b) Processes in which the fresh meat character is retained, in particular Cooling and deep-freezing processes and / or vacuum packaging.

In third world countries, especially tropical and subtropical ones Climatic zones often lack the personnel and technical requirements for application the known methods for preserving meat while maintaining the fresh meat character.

My activity in these countries has prompted me to initiate a procedure to develop that makes it possible to produce fresh meat without change of its character for a period of at least 4-6 days, even when exposed high ambient temperatures of, for example, + 40 ° V to make them durable.

I have found that this task can be solved by that the meat to be preserved in the slaughter-warm state by dipping with a a thin layer of a highly viscous solution of the following composition: a) water 20 liters b) common salt 3.6 kg c) dextrose 0.6 kg d) maltodextrin1) approx. 12.1 kg e) citric acid to pH 3.5.

1) SNOWFLAKE - MALTODEXTRIN 01915 Analytical data: DE (% reducing Sugar i. Tr., Calculated as D-glucose) 18 - 19.4 ME (% reducing sugars i. Tr., Calculated as maltose) 32 - 34 water content (max.%) 5 pH (1: 1) approx. 5.5 Ash (max.%) O, 5 Solubility in cold and warm water easily soluble 5 ° 2 (max. ppm) 1o Approximate composition of the carbohydrates in the dry matter (% Monosaccharides (D-glucose) 4 - 5 disaccharides (maltose) 8 - 9 trisaccharides 6 - 7 Tetrasaccharides and higher molecular saccharides 79 - 82 These Solution has already been tested through extensive laboratory tests and on an estancia tested in practice in Bolivia, which showed that by the invention Treatment of fresh meat (dipping in a compound as indicated above Solution) the surface can be coated with a bacteriostatic film, which guarantees a shelf life of up to 5 days and still matures naturally and color retention guaranteed.

The bacteriostatic effect of this solution was tested in two series checked. In the first series of experiments, the solution was each with 1o, ooo germs inoculated immediately per ml. In particular, it was Salmonella, E. coli, Staphylococci, streptococci, yeasts and molds. After incubation of Living microorganisms of the type described above cannot be detected. In the second series of experiments under practical conditions an inoculation of dipped meat with the same Germ types carried out. This experiment led to the same thing with the exception of the yeasts Result. In the case of yeasts, however, there was a considerable reduction in the vegetative value Form noted.

When testing meat maturation with acidification, including color retention, it was established by laboratory tests and under practical conditions that Despite high ambient temperatures, the pH value drops to 6.3, i.e. H. to natural acidification and ripening occurs with normal color retention.

The boiling test showed that the color retention was not caused by a negative preservation effect, but by one corresponded to natural meat ripening.

A specific criterion for an incipient bacterial and / or enzymatic decomposition of meat is the appearance of -aminobutyric acid. at Meat dipped according to the method described above could contain 7> -aminobutyric acid only on the 6th day after treatment, but already in the case of the untreated controls be proven on the 2nd day.

The amino butyric acid was detected as described below: Test procedure One weighs 5 kg of homogenized, preferably fat-free material on the upper pan balance in a centrifuge glass and mixes it with 50 ml of 80% Ethanol approx. 3 minutes in the Ultra-Thurax.

It is then centrifuged for 5 minutes at 3000 rpm. without brakes and decant the supernatant again into a centrifuge tube, which you can freeze out Put the contaminants in the freezer for 2 hours. After looking again at 3000 rpm centrifuged, you can use the supernatant for application.

This is done as follows: 50 ml are injected using a Hamilton syringe applied to a TLC plate while drying with a hair dryer; the same thing happens with the positive control. The plate is placed in a TLC chamber filled with solvent posed. After it has reached about 3/4 running height, it is dried briefly at 1050 C to then under the trigger with the spray by means of a propellant gas can spray.

After drying for 20 minutes at 120 ° C, the t-aminobutyric acid is recognizable in the form of pink dots.

I would like to point out that, starting from the already in the practice-proven recipe, in my opinion without any further immersion solutions equal or even better effectiveness despite qualitative and / or quantitative modified Let the composition develop. For example could the water at least partially through other solvents, such as ethanol and / or Glycerin, table salt by other physiologically harmless electrolytes, e.g. B. Sodium acetate, the dextrose through other types of sugar and / or sugar alcohols, such as fructose and / or sorbitol, the maltodextrin by other maltodextrins or possibly hydrogenated - carbohydrates and / or mucilages, such as gum arabic, and the Citric acid through other physiologically harmless acids, especially food acids, such as acetic, lactic and / or glutamic acid can be replaced.

The immersion solution according to the invention which has already been tested has a durability for at least 6 months and can also be used in practically any place in the world without any problems be prepared, it is expedient to work as follows; First, in 20 liters of water dissolve about 18% table salt and 3% dextrose. Then you set the pH value with the above citric acid solution to 3.5, whereupon the solution is adjusted to about Heated to 60 C and dissolve 50% maltodextrin (SNOWFLAKE (R) -o1915 in it, the mixture then let it cool down again and finally the pH value (if necessary) through further citric acid addition adjusts again to 3.5.

To the best of my knowledge, the above invention I opposed to I consider the state of the art currently known to me to be patentable, no more Persons involved and have not yet had third parties who have not been obliged to maintain confidentiality received no knowledge of the invention to an extent that would affect its patentability could question.

Table explaining the subject of the registration P 29 25 821.7 Sodium- Malto- Lemon- Ascor- Milk- Medium common salt lactate acetate dextrose fructose sorbitol dextrin water acid bic acid pH value 1 3.6 - - 0.6 - - sat. +) 20 x1 x2 x3 3.0 2 4.0 - - 1.0 - - sat. 20 x1 x2 x3 3.5 3 5.5 - - 2.0 - - sat. 20 x1 x2 x3 4.0 4 6.0 - - - 0.8 - sat. 20 x1 x2 x3 4.5 5 - 3.0 - - 1.5 - sat. 20 x1 x2 x3 3.0 6 - 3.5 - - 2.5 - sat. 20 x1 x2 x3 3.5 7 - 4.5 - - - 0.5 sat. 20 x1 x2 x3 4.0 8 - - 4.0 - - 1.0 sat. 20 x1 x2 x3 3.0 9 - - 5.5 - - 1.6 sat. 20 x1 x2 x3 3.5 10 - - 6 - - 2.0 sat. 20 x1 x2 x3 4.0 +): Saturated solution x1 - x3: parts by weight up to the required pH value

Claims (1)

Re: process for preserving fresh meat, dipping solution for the implementation of the procedure Bez .: patent application dated June 26, 1979, PTH 100 P a t e n t a n s p r u c h process, fresh meat, sch in slaughter-warm condition to be coated with a thin layer of a highly viscous solution by dipping and Fresh meat character over several days even at high ambient temperatures (+ 40 ° C) to obtain. The solution has the following composition: water 20 liters of table salt 3.6 kg dextrose 0.6 kg maltodextrin about 12.1 kg citric acid up to pH 3.5.