DEP0026656DA - Process for curing meat - Google Patents

Description

rtreter: Dr Posohenrieder, Munich - 27> /, ρ!, Qpni.Oi) η j; η Appendix No. 1

Lh 0 H QU -J / * LU, J. JU

Aktiengesellschaft Zwanenberg's Fabrieken N ₀ Vo Oss, G-asstraat 5

. ■ \ (Holland)

SinpÖ ^ keln of meat

It is known that freshly cured meat has a light red color, which, however, soon varies when the meat is exposed to daylight for some time. Although this disappearance of the color takes place only in the exterior ones layers of the body, is the superficial impression of ^such: meat loaf but less satisfactory than that of a meat piece which still has the bright red color. * _& *, Cf \ J ürfindttrigsgeraäsz has now been found that meat, ^ iri ^

It can be cured so that it retains its red color for a long time, even though it is exposed to daylight. The inventive genius The method consists in treating the meat with a nitrite

LfAe.
containing-Be cured, the up. ¥ ert of which is kept between 3 and 5 during the entire treatment. The meat cured in this way takes on a permanent red color, which is presumably not exclusively oxxf. the formation of nitro-hemoglobin can be attributed, but which is partly due to the formation of another colored compound of unknown kind.

} 3ei in the usual way used .Binpöjdkelunganiethoden is

the p _TT almost 7 or somewhat less, and at this acidity it is reduced.

The bacteria convert the Hitrat, which is a common component of <3 # = £ # * ί, to nitrite ο The usual § # ien contain about 0.03 fo nitrite after they have been in use for some time, but if you maintains an acidity of about p _TT 3-5. Rönnan the Bak-

11th

In contrast to the way of working with the known injection methods, it is necessary to bring the nitrite gel to the desired value by adding nitrite. However, this is not necessary if one uses a -θβ ^ ί, which has already been used a few times in a neutral injection process, "ke-otrtei, because the brine already contains nitrite. In this case, ee _? p "Fourth of 3-5 to be acidified / ^ e / u If, as usual, such a - ^ Ji. is used several times, it turns out to be necessary

jwanenberg "S ₉ Representative: Dr Poschenrieder, Münehen-27 Attachment No.

—2—

out j when working with this low p, _T value to add newa nitrite at intervals, because the originally present nitrite is used up during the process. A lower nitride content than eggs can be used in neutral pickling processes, down to 0.08 lan nitrite, which is sufficient

to give the flesh a permanent red color. I am-

.The -4 «= fce can be changed to a p _TJ fourth of 3-5 by adding

Buffer substances or by adding acids are kept, be it continuously or at intervals, The type of used Satires are of no concern provided they are not injurious to health.

In Hexte 535 of the magazine "Food Industries" of November 1935, Lloyd Hall describes a process in which nitrite-containing acidic substances are used, but no care is taken to keep the ρTT fourth between 3 and 5, on the contrary emphasized Hall the importance of the bacterial effectiveness, which requires a higher p _tr than 5, because with this p. _T value almost LEDES bacterial growth has stopped. It was therefore not foreseeable that a p _T T value of 3-5 would have such a favorable influence on the stability of the color obtained; There is a method in the January 1929 Food Research Heuorts magazine No. 6

Lake. Be described for curing meat with a nitrite-containing product, in which the p _{TT is kept} as close as possible to 5 is less than 5.

The invention is described on the basis of the following comparative examples: All of the _{ste-ien used contain 20 g sodium chloride, 0.5 g sodium nitrate and 0 o} JÖ008 g sodium nitrite per 100 CCV2. The following standard buffer solutions were used: Solvent A: 21.0 gjf citric acid per 1% r. Solution B: 35.5 ego DisatririsnOsphat (2H ₂ O) on the \ $ tf. The meat was cured at 40 ° in an Eühlkeller for a quarter of a century before it was taken out of the oven and examined. XiIs gave the following results:

Sole Wr I II III IV V VI

Solution A 196 ccw122.9 com 35 »3 ccw -

Solution B 4 CC777 77.1 ccw164.7 ocm -

water - - 200 ecm

WaGl 50 g 50, 'g 50 g 50 r

1.25g 1.25 g 1.25g 1.25 S g 20 mg 20 mg 20 mg 20 rag HOl - - - to pwl. 6- to τ>, - _τ 3.7

pH _ ^ lL> -. 5 ₁ 4 _> ______5 ₁ 5 J1A? A Ίΐι1 ——— Α &

Color pale light red reddish pale light red reddish gray of the flesh after the / gray / pickling

200 cc »* 200 C. 50 Sf 50 S. 1ο 25 G 1.25 20th mg 20th mg

, wanenberg's, representative; Dr Poschenrieder, Munich-27, Appendix No.

-3-

The - I, II and III contained buffer solutions and retained aο by themselves the original p _T , fourth. Sols IV, Y and VI did not contain any buffer solutions, but were kept at a constant p _T T fourth of or 1.6, 3.7 and 6 “0 by adding dilute acidic acid from time to time. The test of the p "was carried out with the help of Lyphan Paikatorpapie-r. So the best color is obtained when the brine has a p _t r between 3 and 5" It does not matter whether this is done with the help of buffer solutions or is maintained by intermittent addition of acids. The pieces of meat, -which at a p., Of 3.4 (attempts

Were eingepöckelt II), a half to one hour ultraviolet rays were exposed from a Philips lamp at a distance of 10 cm "No detectable loss of color was observed, so it was / color obtained highly resistant» tfenn pieces of meat with If nitrate or nitrite containing * have been pumbed in at a p "· about 7, have been subjected to the same treatment, the color disappears quickly.

Claims (1)

Godfather, ntansp.reche:, * 1. Method for curing meat with an HSeie-, which repeats ·}; is used and which contains nitrite, dgd the p _TT value of -aye * © - is kept at at least 3 and not more than 5 with the help of a buffer solution or by adding acid, be it continuously or at suitable intervals during the entire implementation of the Work. ■, ^; 2o method according to claim 1) dgd * the nitrate content of the oil is kept at a level of at least $ 0.008.