GB1562568A - Meat traetment - Google Patents

Meat traetment Download PDF

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Publication number
GB1562568A
GB1562568A GB36742/75A GB3674275A GB1562568A GB 1562568 A GB1562568 A GB 1562568A GB 36742/75 A GB36742/75 A GB 36742/75A GB 3674275 A GB3674275 A GB 3674275A GB 1562568 A GB1562568 A GB 1562568A
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United Kingdom
Prior art keywords
emulsion
meat
roasts
oil
water
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.)
Expired
Application number
GB36742/75A
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.)
INOVAN CONSULTING CORP Ltd
Original Assignee
INOVAN CONSULTING CORP Ltd
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 INOVAN CONSULTING CORP Ltd filed Critical INOVAN CONSULTING CORP Ltd
Priority to GB36742/75A priority Critical patent/GB1562568A/en
Priority to AU17347/76A priority patent/AU1734776A/en
Priority to FR7626706A priority patent/FR2322550A1/en
Priority to DE19762639809 priority patent/DE2639809A1/en
Publication of GB1562568A publication Critical patent/GB1562568A/en
Expired legal-status Critical Current

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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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

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

Description

(54) MEAT TREATMENT (71) WE, INOVAN CONSULTING CORPORATION LIMITED, a Corporation incorporated under the laws of the province of Ontario, Canada, whose head office address is c/o Jeffery, Frost & Robertson, 2 Charlton Street, Toronto, 200 Ontario, Canada, do hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: This invention relates to treatment of meat to reduce defrosting weight losses on thawing.
It is well known that, when meat is defrosted, drip losses may range between six and twelve percent and cooking losses may range between twenty and thirty percent of the frozen weight of the meat. The losses which are caused in this way are a source of severe financial loss to the meat user.
It has now been found that by treatment of meat with an oil-in-water emulsion comprising water, an edible oil and an edible emulsifying agent defrosting weight losses by dripping during thawing may be reduced. Additionally, the emulsion increases juiciness and tenderness of meat treated with it. In some cases, the use of the emulsion can also reduce cooking losses of weight when the meat is subsequently cooked, and can improve the quality of low-grade meat which is frozen and subsequently thawed, by making such meat more juicy.
The meat can be injected with the emulsion before freezing, or the meat can be frozen and then thawed in a bath of the emulsion, or, preferably, both steps can be carried out.
For best effects, fresh meat is injected with the emulsion pnor to freezing, so that it is saturated with the emulsion. Then, when the meat is to be unfrozen, it is placed in a bath of the same emulsion, which transmits heat to it to aid it in thawing. Some desirable effects can be obtained merely by injecting the meat with the emulsion prior to freezing. but permitting it to thaw in air, or by permitting meat which has not been injected prior to freezing to thaw in a bath of the emulsion. However, neither of these latter processes is preferred.
The emulsion used according to the invention is formed in its simplest form of water, an edible oil, and an edible emulsifying agent. Preferably a preservative is also added to inhibit mould and bacteria formation. The preferred emulsifying agent is water-soluble lecithin, although other edible emulsifying agents commonly employed in food products can be used, if desired. The preferred oil is rapeseed oil. Preferred preservatives to be used with the emulsion are sodium nitrite and sodium propionate, although many other suitable preservatives will be known to persons skilled in the art.
When the emulsion is intended to be injected into the meat prior to freezing, it preferably contains a simple edible sugar, such as lactose. The presence of the sugar appears to reduce the amount of tissue damage caused by moisture expansion during freezing. While the mechanism is not fully understood, it is believed that the sugar modifies the shape of the ice crystals which are formed. If desired, the sugar may be present in the emulsion when it is to be used as a thawing bath as well.
It is preferable, in order to achieve the full benefit of the invention, that the pH of the meat not be too acid. It has been found that cooking losses are reduced if the pH of the meat is not lower than 5.5. When the pH of the meat prior to freezing is below 5.5, it is preferred to adjust it upwardly by the addition of a pH adjusting agent, which is an edible salt of a strong base and weak acid. Sodium citrate, sodium bicarbonate, sodium acetate and sodium propionate are preferred salts. The pH should be adjusted to a value in the range 5.5 - 7.0, more preferably 6.0 - 6.5. If the emulsion is injected into the meat prior to freezing, the pH adjusting agent can be included in the emulsion to be injected. If the emulsion is used only as a defrosting bath, then the pH adjusting agent is injected into the meat prior to freezing, in a suitable edible carrier.
The relative amounts of oil and water in the emulsion are not too critical, although they must be such that a stable oil-in-water emulsion can be formed with the emulsifying agent used. If the amount of oil in the emulsion is small, the effectiveness to reduce cooking losses decreases, although some benefit is still obtained. If the amount of oil is large, and the emulsion is used as a thawing bath, thawing proceeds more slowly than when increased water is present. Preferably, the emulsion contains considerably more oil than water on a weight basis. Where a simple sugar is included, it is preferred to saturate the water phase with it prior to the formation of the water-oil emulsion. The emulsifying agent and preservative are added in sufficient quantities to carry out their emulsifying and preserving functions as will be known to one skilled in the art.
When the emulsion is injected into the meat prior to freezing, injection of an amount of 5-8%, based on the weight of the meat, is preferred.
The thawing temperature for thawing in a bath of emulsion according to the invention is not critical. Obviously, the temperature of the emulsion must be above freezing. Preferably, the temperature should not be so high that evaporation losses from the emulsion require frequent replenishment of emulsion, driving up costs. It is preferred that thawing take place at room temperature, or below, as the bacteria formation shortens the useful life of the emulsion at higher temperatures.
The term "meat" as used herein includes edible flesh of mammals, birds and fish, which flesh is freezable for storage.
The invention is further illustrated in the following Examples.
Example 1 (a) Preparation of the Emulsion Thirty grams of lecithin were dissolved in 290 grams of rapeseed oil. A saturated solution of a-lactose in water was formed at 40"C, and was cooled slowly to form a supersaturated lactose solution. The supersaturated solution was placed in a "Waring" (trade mark) blender and was agitated at medium speed. The lecithin-oil solution was added slowly and the mixture was blended for about two minutes. The blended mixture was then passed through an "Erweka" (trade mark) homogenizer. The emulstion thus formed did not separate despite months of storage at 4"C.
(b) Use of the Emulsion to Defrost Meat Roasts weighing 7-8 kilograms of boneless beef were frozen and then defrosted in 12 litres of the emulsion of Example 1(a), which was held at 4"C. Similar roasts, which acted as controls were defrosted in air at 4"C. In certain cases a roast was cut in half while still in a frozen state. One half of the roast was defrosted in the emulsion (4"C) and the other half, which acted as control, was defrosted (4" C) in air. The temperature at the centre of the roasts was monitored by thermo-couple and when it reached 4"C the roasts were weighed and drip losses were calculated. Table 1 shows the results of these experiments.
Table 1 Comparison of drip losses ofroasts defrosted in air and in oil-water emulsion Drip losses in air Drip losses in emulsion % % Roast No. 1 8.3 Roast No. 11 5.6 " " 2 6.5 " " 12 0.5 " " 3 3.7 " " 13 0.0 " " 4 4.8 " " 14 0.0 " " 5 8.8 " " 15 5.3 " " 6 7.7 " " 16 1.5 " " 7a* 6.4 " " 7b* 1.6 " " 8a 4.0 " " 8b 0.4 " 10.2 " " 9b 1.9 " " 10a 12.0 " " 10b 1.6 Average 7.2 Average 1.8 * a and b were halves of the same roast.
After the roasts had been defrosted they were cooked (149 C) to an internal temperature of 51.6"C. The rate of penetration of heat into the meat was measured and in all instances it was slightly lower with the pieces which had been defrosted in the oil-water emulsion. When the roasts had cooled to room temperature they were cut in an identical manner and colour, texture, juiciness and flavour were noted. In most instances the meat which had been defrosted in the emulsion was considered, by a panel of three persons, to possess a somewhat superior colour, texture and juiciness. The average free water of roasts which were defrosted in the air and in the emulsion were 45.1%and 50.9% respectively. The average shear values of roasts which were defrosted in air and in the emulsion were 5.4 lbs. and 3.9 Ibs. respectively. These objective tests indicated that the roasts which were defrosted in the emulsion were more juicy and more tender than were the controls.
Example 2 Use of the Emulstion to Saturate meat before Freezing An improvement in drip loss occurs when meat is saturated with the emulsion prior to being frozen, even if it is thawed in air. Samples of round steak (100 - 125 gram cubes) were injected with 5% of weight of the emulsion of Example 1 (a) frozen and stored for three days.
The samples were then thawed in air at 4"C. The average drip loss of control samples was 4.92%, whereas the average drip loss of injected samples was 2.26%. The variations in percentage weight losses within each of the control group and the injected group were very small.
Example 3 - Use of the Emulsion as Injection before Freezing and as Defrosting Medium A still greater improvement is noted when the emulsion is injected into a roast of beef prior to freezing as in Example 2 and the thawing takes place in an emulsion bath as in Example 1.
The improvement is even more pronounced when the pH of the beef is checked prior to freezing and is adjusted to 6.0 by the addition of a 5% solution of sodium citrate.
Five to six kilogram roasts were cut in half cross-sectional to muscle fibers, one half was injected with emulsion (7-11% by weight), and stored at 4"C for 24 hours, then frozen at -18"C (still air) and stored at -18"C between two days to six months. At the end of two days, one month, three months and six months frozen storage, roasts were taken out and thawed in fresh emulsion at 4"C. After thawing they were oven roasted at 149"C to an internal temperature of 52"C. They were cooled at room temperature and weighed. The total loss calculated between fresh and cooked roasts. One half of each roast was used as a control. The control was not injected with emulsion prior to frozen storage and subsequently was thawed in the air at 4"C prior to roasting.
The following Table 2 shows the results obtained.
Table2 Frozen % Total loss (Drip and Cooking) Storage Time Control Injected 2 days 15.7 14.0 month 21.4 13.9 3 months 22.5 16.1 6 months 24.5 19.5 WHAT WE CLAIM IS: 1. A process for treating fresh meat, which process comprises injecting the meat with an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent, and then freezing the meat.
2. A process according to claim 1 in which the pH of the meat is adjusted to 5.5 to 7.0 before freezing.
3. A process according to claim 2 in which the pH of the meat is adjusted to 6.0 to 6.5 before freezing.
4. A process according to any one of claims 1 to 3 in which the frozen meat is subsequently thawed in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
5. A process for treating frozen meat which process comprise thawing the meat in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
6. A process according to any one of the preceding claims in which the edible oil is rapeseed oil.
7. A process according to any one of the preceding claims in which the emulsion also
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (15)

  1. **WARNING** start of CLMS field may overlap end of DESC **.
    After the roasts had been defrosted they were cooked (149 C) to an internal temperature of 51.6"C. The rate of penetration of heat into the meat was measured and in all instances it was slightly lower with the pieces which had been defrosted in the oil-water emulsion. When the roasts had cooled to room temperature they were cut in an identical manner and colour, texture, juiciness and flavour were noted. In most instances the meat which had been defrosted in the emulsion was considered, by a panel of three persons, to possess a somewhat superior colour, texture and juiciness. The average free water of roasts which were defrosted in the air and in the emulsion were 45.1%and 50.9% respectively. The average shear values of roasts which were defrosted in air and in the emulsion were 5.4 lbs. and 3.9 Ibs. respectively. These objective tests indicated that the roasts which were defrosted in the emulsion were more juicy and more tender than were the controls.
    Example 2 Use of the Emulstion to Saturate meat before Freezing An improvement in drip loss occurs when meat is saturated with the emulsion prior to being frozen, even if it is thawed in air. Samples of round steak (100 - 125 gram cubes) were injected with 5% of weight of the emulsion of Example 1 (a) frozen and stored for three days.
    The samples were then thawed in air at 4"C. The average drip loss of control samples was 4.92%, whereas the average drip loss of injected samples was 2.26%. The variations in percentage weight losses within each of the control group and the injected group were very small.
    Example 3 - Use of the Emulsion as Injection before Freezing and as Defrosting Medium A still greater improvement is noted when the emulsion is injected into a roast of beef prior to freezing as in Example 2 and the thawing takes place in an emulsion bath as in Example 1.
    The improvement is even more pronounced when the pH of the beef is checked prior to freezing and is adjusted to 6.0 by the addition of a 5% solution of sodium citrate.
    Five to six kilogram roasts were cut in half cross-sectional to muscle fibers, one half was injected with emulsion (7-11% by weight), and stored at 4"C for 24 hours, then frozen at -18"C (still air) and stored at -18"C between two days to six months. At the end of two days, one month, three months and six months frozen storage, roasts were taken out and thawed in fresh emulsion at 4"C. After thawing they were oven roasted at 149"C to an internal temperature of 52"C. They were cooled at room temperature and weighed. The total loss calculated between fresh and cooked roasts. One half of each roast was used as a control. The control was not injected with emulsion prior to frozen storage and subsequently was thawed in the air at 4"C prior to roasting.
    The following Table 2 shows the results obtained.
    Table2 Frozen % Total loss (Drip and Cooking) Storage Time Control Injected
    2 days 15.7 14.0 month 21.4 13.9
    3 months 22.5 16.1
    6 months 24.5 19.5 WHAT WE CLAIM IS: 1. A process for treating fresh meat, which process comprises injecting the meat with an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent, and then freezing the meat.
  2. 2. A process according to claim 1 in which the pH of the meat is adjusted to 5.5 to 7.0 before freezing.
  3. 3. A process according to claim 2 in which the pH of the meat is adjusted to 6.0 to 6.5 before freezing.
  4. 4. A process according to any one of claims 1 to 3 in which the frozen meat is subsequently thawed in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
  5. 5. A process for treating frozen meat which process comprise thawing the meat in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
  6. 6. A process according to any one of the preceding claims in which the edible oil is rapeseed oil.
  7. 7. A process according to any one of the preceding claims in which the emulsion also
    contains an edible preservative.
  8. 8. A process according to claim 7 in which the preservative is sodium nitrite or sodium propionate.
  9. 9. A process according to any one of the preceding claims in which the emulsifying agent is a water-soluble lecithin.
  10. 10. A process according to any one of the preceding claims in which the emulsion also contains a simple edible sugar.
  11. 11. A process according to claim 10 in which the sugar is lactose.
  12. 12. A process for treating meat substantially as described in Example 1 or 2.
  13. 13. A process for treating meat substantially as described in Example 3.
  14. 14. Meat treated by the process claimed in any one of claims 1 to 12.
  15. 15. Meat treated by the process claimed in Claim 13.
GB36742/75A 1975-09-05 1975-09-05 Meat traetment Expired GB1562568A (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
GB36742/75A GB1562568A (en) 1975-09-05 1975-09-05 Meat traetment
AU17347/76A AU1734776A (en) 1975-09-05 1976-09-01 Treatment of meat to be frozen
FR7626706A FR2322550A1 (en) 1975-09-05 1976-09-03 METHOD AND COMPOSITION FOR PROCESSING MEAT
DE19762639809 DE2639809A1 (en) 1975-09-05 1976-09-03 OIL-IN-WATER EMULSION AND METHOD OF TREATING MEAT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB36742/75A GB1562568A (en) 1975-09-05 1975-09-05 Meat traetment

Publications (1)

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GB1562568A true GB1562568A (en) 1980-03-12

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AU (1) AU1734776A (en)
DE (1) DE2639809A1 (en)
FR (1) FR2322550A1 (en)
GB (1) GB1562568A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4904496A (en) * 1988-01-11 1990-02-27 Thomas J. Lipton, Jr. Low-fat processed meat products
EP0463284A2 (en) * 1990-04-24 1992-01-02 Microlife Technics, Inc. Method and composition for extending the shelf life of meats
US5173319A (en) * 1990-04-24 1992-12-22 Microlife Technics, Inc. Method and composition for extending the shelf life of processed meats
US5219603A (en) * 1990-04-24 1993-06-15 Quest International Flavors And Food Ingredients Company A Divison Of Indopco, Inc. Composition for extending the shelf life of processed meats
EP1424015A1 (en) * 2001-09-05 2004-06-02 Taiyo Kagaku Co., Ltd. Method for preparing frozen food

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK509681A (en) * 1981-11-17 1983-05-18 Matcon Radgivende Ing Firma PROCEDURE FOR INCREASING SUSTAINABILITY AND WATER BONDING CAPACITY AND IMPROVING THE CONSISTENCY OF MEAT FROM MEATS
AU573016B2 (en) * 1985-08-06 1988-05-26 Sakai, T. Rapid freezing of fish in brine
ES2033071T3 (en) * 1988-01-11 1993-03-01 Unilever Nv MEAT PRODUCT AND ITS PREPARATION METHOD.
EP0671127A1 (en) * 1994-03-11 1995-09-13 Wiesenhof Geflügel-Kontor GmbH Injecting an oil-in-water emulsion in chicken meat before cooking
US5709901A (en) * 1994-08-17 1998-01-20 Kao Corporation Meat modifier and food meat or meat product processed with same

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4904496A (en) * 1988-01-11 1990-02-27 Thomas J. Lipton, Jr. Low-fat processed meat products
EP0463284A2 (en) * 1990-04-24 1992-01-02 Microlife Technics, Inc. Method and composition for extending the shelf life of meats
EP0463284A3 (en) * 1990-04-24 1992-01-15 Microlife Technics, Inc. Method and composition for extending the shelf life of meats
US5173319A (en) * 1990-04-24 1992-12-22 Microlife Technics, Inc. Method and composition for extending the shelf life of processed meats
US5219603A (en) * 1990-04-24 1993-06-15 Quest International Flavors And Food Ingredients Company A Divison Of Indopco, Inc. Composition for extending the shelf life of processed meats
EP1424015A1 (en) * 2001-09-05 2004-06-02 Taiyo Kagaku Co., Ltd. Method for preparing frozen food
EP1424015A4 (en) * 2001-09-05 2004-11-24 Taiyo Kagaku Kk Method for preparing frozen food

Also Published As

Publication number Publication date
AU1734776A (en) 1978-03-09
DE2639809A1 (en) 1977-03-17
FR2322550A1 (en) 1977-04-01

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PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee