EP0886473A1 - Procede de traitement de la viande rouge, de la viande de volaille et des fruits de mer afin de lutter contre la contamination et/ou la croissance bacterienne - Google Patents

Procede de traitement de la viande rouge, de la viande de volaille et des fruits de mer afin de lutter contre la contamination et/ou la croissance bacterienne

Info

Publication number
EP0886473A1
EP0886473A1 EP97906309A EP97906309A EP0886473A1 EP 0886473 A1 EP0886473 A1 EP 0886473A1 EP 97906309 A EP97906309 A EP 97906309A EP 97906309 A EP97906309 A EP 97906309A EP 0886473 A1 EP0886473 A1 EP 0886473A1
Authority
EP
European Patent Office
Prior art keywords
seafood
poultry
process according
red meat
steam
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97906309A
Other languages
German (de)
English (en)
Inventor
Fredric Grant Bender
Walter Frees
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bayer CropScience Inc USA
Original Assignee
Rhone Poulenc Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rhone Poulenc Inc filed Critical Rhone Poulenc Inc
Publication of EP0886473A1 publication Critical patent/EP0886473A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to an improved process for reducing the level of and retarding the growth of bacteria, on newly slaughtered raw red meat carcasses, poultry carcasses or seafood without causing organoleptic depreciation thereof
  • the process selected is the combination of steam and a t ⁇ alkali metal orthophosphate solution
  • the process comprises surface treating the red meat carcasses, poultry carcasses or seafood with a combination of steam and triaikali orthophosphate, preferably above pH 11.5, without significantly changing the color of the surface being treated resulting from high pH or the steam treatment.
  • the use of the term 'carcass as used in this application expressly includes the above defined external and internal parts and organs of the red meat, poultry or seafood.
  • the treatment comprises the application, preferably simultaneous, of steam and the t ⁇ alkali metal orthophosphate solution
  • concentration of triaikali metal orthophosphate in the solution ranges from about 0 1 percent to saturation
  • the temperature of the steam is about 100°C to about 116°C and at a pressure of about 0 psig to about 10 psig All pressure and temperature measurements are at sea level Alternatively, the steam and treatment solution steps may be applied sequentially
  • the process is preferably conducted by spraying the steam and orthophosphate solution onto all surfaces of the carcass for one second to 8 seconds
  • treatment is done before rigor on set
  • treatment is preferably done before chilling
  • carcasses can be treated with steam and from about 0 1 % to saturation of a aqueous solution of t ⁇ sodium or t ⁇ potassium orthophosphate dodecahydrate or an equivalent amount of the anhydrous compound
  • An object of the present invention is to provide a method for reducing bactena on red meat, seafood and poultry carcasses
  • Still another object of the present invention is to provide a method for reducing bactena on red meat, seafood and poultry carcasses which utilizes minimal amounts of treatment solutions
  • a further object of the present invention is to provide a method for reducing bacteria on red meat, seafood and poultry carcasses which utilizes the combined effects from a treatment solution and steam
  • the present invention involves using two types of treatment to reduce bacterial contamination of an animal carcass
  • the two types of treatment are (1 ) treatment with a triaikali metal orthophosphate solution and (2) treatment with steam
  • the invention is applicable to any red meat including pork beef veal mutton lamb and goat, either whole carcass or fresh parts including internal organs such as hearts kidneys and livers, preferably before rigor
  • This invention is further applicable to any poultry carcass or fresh parts, including internal organs such as hearts kidneys and livers, including but not limited to chicken, turkey, hen squab, duck quail and the like or any type of seafood including but not limited to shellfish fresh water fish and sea (salt) water fish in either whole, eviscerated or filleted condition
  • the carcass surface and/or organs is treated with a triaikali metal orthophosphate solution and steam either before during or after chilling Application of the steam and tralkali metal orthophosphate may occur sequentially or simultaneously with a simultaneous application being particularly preferred
  • the first type of treatment is the use of a triaikali metal orthophosphate aqueous solution
  • Triaikali metal phosphate is an orthopnosphate salt of the formula R 3 P0 4 with a formula for the sodium salt being Na 3 P0 4 and an equivalent formula for the t ⁇ potassium compounds
  • R is an alkali metal of sodium or potassium T ⁇ sodium phosphate has a minimum of 41 5% P 2 0 5 and a typical pH in a 1 % solution of about 1 1 8
  • T ⁇ sodium phosphate is available as the dodecahydrate and in commerce the dodecahydrate is available in technical or food grade Preferably the dodecahydrate (either form) is used As used herein t ⁇ sodium phosphate is intended to include t ⁇ potassium phosphate as well as all forms of those compounds
  • the carcass is treated with a solution containing from about 0 10% to saturation preferably from about 5% and more preferably from about 1 % to saturation of triaikali metal orthophosphate by weight From about 25% to 20% preferably 0 5-15% and most preferably from about 1 0% to 12% (including 1 2 4 6 8 10 and 12 percent solutions) of triaikali metal orthophosphate can be effective
  • the treatment solution may also include a minor amount of other alkaline materials such as carbonates and hydroxides
  • alkaline materials such as carbonates and hydroxides
  • Specific examples include sodium hydroxide potassium hydroxide sodium carbonate potassium carbonate sodium tripolyphosphate and mixtures thereof
  • a minor amount defines less than 50% by weight of the combined dry weight of the triaikali metal orthophosphate and the alkaline material usually and in all cases in an amount insufficient to cause organoleptic deterioration
  • the carcass can be dipped in the treatment solution preferably with solution agitation to increase contact of the treatment solution with all surfaces and crevices of the carcass including the internal organs
  • the treatment solution is preferably applied by mechanical sprayers usually under high pressure to insure good contact of the treatment solution with the surface
  • the treatment solution preferably contains only triaikali metal orthophosphate as the means to control reduce retard or remove bacteria No alcohol nitrate or nitrite or ascorbic acid is employed in the treatment solution for purposes of enhancing the effect of the orthophosphate
  • the treatment solution may contain other ingredients for water binding, cleaning, flavoring, coloring and the like Salts may be used, including chlorides and the like Normally, except in pumping solutions other phosphates are not combined with the orthophosphate
  • the treatment with the triaikali metal orthophosphate can occur at any stage of processing, such as during shell skeleton head viscera scale or skin removal or prior to during or after freezing refrigeration icing ice glazing cooking or pasteurization
  • the seafood is treated either just after catch on the fishing boat or shortly after arrival at the processing plant prior to cooKing or packaging it is particularly preferred to use the treatment solution after evisceration and during washing or after washing the flesh
  • the treatment solution preferably comprised of triaikali metal orthophosphate is in an amount sufficient to provide a pH above about 1 1 5 and preferably within a range from 1 1 6 to 13 5 and most preferably from about pH 12 to pH 13 5
  • dwell times from 5 seconds to about 30 mir jtes are effective while dwell times using a spray range from several seconds to several ⁇ - utes or 2 seconds to 15 minutes with spray times of less than 30 seconds preferred
  • the high pH of over 11.5, preferably about pH 12 or above is critical to remove, reduce or retard bacterial contamination or growth
  • the mechanism is not entirely understood, but the orthophosphate appears to improve bacterial removal as well as retarding growth of any residual bacteria
  • the second treatment step comp ⁇ ses the use of steam More particularly, the carcass to be treated is contacted with steam at a temperature of about 100°C to about 116°C, more preferably at a temperature of about 100°C to about 110°C, most preferably at a temperature of about 107°C to about 1 10°C, and at a pressure of about 0 psig to about 10 psig, more preferably at a pressure of about 0 psig to about 5 psig, most preferably at a pressure of about 0 psig to about 1 psig All pressure and temperature measurements are at sea level
  • the time for treatment typically ranges from about 1 sec to about 20 sec , more preferably from about 1 sec to about 8 sec and most preferably from about 1 sec to about 3 sec
  • the treatment time would be the same for both types of treatment
  • a particular concern is that the treatment time be short enough so that the organoleptic properties of the treated surface are not significantly modified
  • the steam application step may either precede or follow the tralkali metal orthophosphate treatment step
  • the treatment solution is aspirated or injected directly into the steam
  • the treatment time solution concentration and temperature are selected such that the organoleptic properties of the animal or seafood being treated do not appreciably change For example, when treating beef samples slight discoloring may occur, but not enough to effect the overall taste appearance and the like.
  • the triaikali metal orthopnosphate treatment solution is effective against salmonella, campylobacter. E coli. pseudomonas. bacillus, moraxella. spoilage bacteria and the like.
  • the combination of steam and t ⁇ sodium orthophosphate (dodecahydrate) is used to determine the efficacy against E coli 0157 h7 under several operating conditions
  • the samples used to test efficacy are beef goose neck rounds purchased from a grocery store which are then inoculated with E coli 0157 7 strains (both clinical isolates and beef isolates) at about 70°F
  • the inoculated beef rounds are then subjected to the simultaneous combination of steam (102°C 4 r 2 psi j or high pressure air (ambient.
  • Sample A Steam and 100% ⁇ eionized water
  • Sample B Steam and 12% t ⁇ sodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 8.3 ml/s)
  • TSP t ⁇ sodium orthophosphate
  • Sample G Steam (approx. 14 psig) and 12% trisodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 10.0 ml/s).
  • TSP trisodium orthophosphate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Un procédé de traitement de la viande de volaille, de la viande rouge ou des fruits de mer comprend l'étape consistant à mettre la viande de volaille, la viande rouge ou les fruits de mer en contact avec (1) une solution de traitement comprenant un ortophosphate de métal trialcalin et (2) de la vapeur pendant une durée efficace pour éliminer, réduire ou retarder la contamination bactérienne sans altérer significativement les propriétés organoleptiques de la viande animale et/ou des fruits de mer.
EP97906309A 1996-03-19 1997-03-12 Procede de traitement de la viande rouge, de la viande de volaille et des fruits de mer afin de lutter contre la contamination et/ou la croissance bacterienne Withdrawn EP0886473A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US618635 1996-03-19
US08/618,635 US5635231A (en) 1996-03-19 1996-03-19 Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth
PCT/IB1997/000245 WO1997034495A1 (fr) 1996-03-19 1997-03-12 Procede de traitement de la viande rouge, de la viande de volaille et des fruits de mer afin de lutter contre la contamination et/ou la croissance bacterienne

Publications (1)

Publication Number Publication Date
EP0886473A1 true EP0886473A1 (fr) 1998-12-30

Family

ID=24478494

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97906309A Withdrawn EP0886473A1 (fr) 1996-03-19 1997-03-12 Procede de traitement de la viande rouge, de la viande de volaille et des fruits de mer afin de lutter contre la contamination et/ou la croissance bacterienne

Country Status (4)

Country Link
US (1) US5635231A (fr)
EP (1) EP0886473A1 (fr)
AU (1) AU2104597A (fr)
WO (1) WO1997034495A1 (fr)

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Also Published As

Publication number Publication date
AU2104597A (en) 1997-10-10
US5635231A (en) 1997-06-03
WO1997034495A1 (fr) 1997-09-25

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