GB2307395A - A process for manufacturing a reconstituted meat product - Google Patents
A process for manufacturing a reconstituted meat product Download PDFInfo
- Publication number
- GB2307395A GB2307395A GB9624447A GB9624447A GB2307395A GB 2307395 A GB2307395 A GB 2307395A GB 9624447 A GB9624447 A GB 9624447A GB 9624447 A GB9624447 A GB 9624447A GB 2307395 A GB2307395 A GB 2307395A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- pieces
- fatty
- meat pieces
- lean
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 57
- 235000013622 meat product Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 57
- 235000020997 lean meat Nutrition 0.000 claims abstract description 40
- 235000015090 marinades Nutrition 0.000 claims abstract description 26
- 239000002131 composite material Substances 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 5
- 229920000388 Polyphosphate Polymers 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000001205 polyphosphate Substances 0.000 claims description 3
- 235000011176 polyphosphates Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 description 24
- 235000019640 taste Nutrition 0.000 description 4
- 239000000945 filler Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
Classifications
-
- 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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The process comprises maturing lean meat pieces with a maximum 20% fat content, adding a marinade and forming a number of the meat pieces into a composite shaped steak. Fatty meat pieces, of about 50% fat content are formed into a fat strip at the same time as the composite steak and attached to the steak to form the reconstituted meat product which has the appearance of a primal meat steak.
Description
ZA process for manufacturing a
reconstituted meat product
This invention relates to a process for manufacturing a reconstituted meat product and a meat product formed by the process.
It is known to provide reconstituted meat products such as burger patties and the like from finely minced meat pieces. These are typically produced from relatively low quality meat cuts and typically have a relatively high fat content. There are well known hygiene problems associated with processing and handling of minced meat generally.
Also, the reconstituted minced meat products produced are inferior to intact primal meat cuts such as steaks, chops and the like. The reconstituted minced meat products do not look like or taste as good as the intact primal meat cuts.
Efforts have been made to provide an improved and more natural looking reconstituted meat product from larger meat pieces or chunks of meat which more closely resembles a primal meat cut in both taste and texture. Typically the meat pieces are formed into a roll, eg. compressed in a cylinder, and individual meat products are then cut from the roll. Patent Specification W088/04142 discloses a reconstituted meat product of this type. Meat cuts are passed through a mincer and then the meat pieces are arranged in a helical array in a cylinder to form a meat roll which is subsequently cut into individual meat steaks.Patent Specification W085/05538 discloses a process forming a reconstituted meat product in which meat pieces are tenderised by passage between tenderising rollers and then forced under pressure into a cylindrical container to form a meat roll that is subsequently cut into individual steaks.
Difficulties have been encountered in attaining a reconstituted meat product which closely resembles a primal meat cut and which is of good texture with secure binding between the individual meat pieces of the reconstituted meat product so that it doesn't break up during handling or when cooked.
The present invention is directed towards overcoming these products.
According to the invention, there is provided a process for manufacturing a reconstituted meat product comprising the steps of preparing lean meat pieces, loading the lean meat pieces in a composite meat steak former and discharging a composite meat steak from the former in a desired shape.
In a particularly preferred embodiment the process comprises the steps of maturing lean meat pieces of a desired fat content at a preset temperature for a desired time period, preparing a marinade, mixing the matured lean meat pieces and the marinade, marinating the lean meat pieces for a preset time period, loading the marinated lean meat pieces in a composite meat steak former and discharging a composite meat steak from the former in a desired shape.
In a preferred embodiment of the invention, the process includes attaching a fat strip to the composite steak.
In a particularly preferred embodiment, the process includes simultaneously discharging a composite steak from the steak former and an associated fat strip from a fat strip former.
In another embodiment, the process includes preparing fatty meat pieces and loading the fatty meat pieces into a composite fat strip former.
In a further embodiment, the process includes preparing the fatty meat pieces by delivering boneless fatty meat pieces having a 60% maximum fat content to a chopping bowl, chopping the fatty meat pieces, preparing a marinade, mixing the chopped fatty meat pieces with the marinade, and marinating the chopped fatty meat pieces for a preset time period.
Preferably, the fatty meat off-cuts have a fat content of between 40% and 60% and most preferably the fat content is between 47% and 53%.
Preferably, the process includes marinating the chopped fatty meat pieces for at least one hour.
Ideally, the process includes marinating the chopped fatty meat pieces at a temperature of about 10C.
In a preferred embodiment, the process includes chopping the fatty meat pieces for at least 30 seconds.
In another embodiment, the process includes maturing the fatty meat pieces prior to delivery to the chopping bowl.
Preferably, the process includes maturing the fatty meat pieces by storing the fatty meat pieces at a maximum temperature of 2"C for a minimum of 3 days.
In a further embodiment, the process includes preparing the lean meat pieces by delivering boneless lean meat pieces having a 20% maximum fat content to a mixer, preparing a marinade, delivering the marinade to the mixer and mixing the marinade with the lean meat pieces, and marinating the lean meat pieces for a preset time period.
Preferably, the process includes marinating the lean meat pieces for a minimum of two hours.
Ideally, the process includes marinating the lean meat pieces for 8 hours.
In another embodiment, the process includes marinating the lean meat pieces at a temperature of about 1"C.
In a further embodiment, the process includes maturing the lean meat pieces prior to delivering the lean meat pieces to the mixer.
Preferably, the process includes maturing the lean meat pieces by storing the lean meat pieces under vacuum for a preset time period.
Ideally, the process includes storing the lean meat pieces under vacuum for a minimum of seven days at a maximum temperature of 20C.
In a further embodiment, the process includes preparing a marinade comprising a mixture of polyphosphate, salt, natural flavouring and water.
In a particularly preferred embodiment, the process includes storing the marinade prior to use at a temperature of about 2"C for two hours maximum duration.
In a further embodiment, the process includes immediately rapidly freezing the meat product after formation of the meat product.
Preferably during freezing the core temperature of the product is reduced below a temperature of -15 C.
Ideally, after freezing the product is packed and stored in a freezer for a preset settling period.
Preferably, the product is stored at a temperature of -20 C for a minimum of two weeks.
In a particularly preferred embodiment the meat is beef.
In another aspect, the invention provides a meat product whenever produced by the process as described herein.
The invention will be more clearly understood by the following description of an embodiment thereof, given by way of example only, with reference to the accompanying drawing which is a schematic flow diagram illustrating a process for manufacturing a reconstituted meat product according to the invention.
The process includes preparing a marinade 10. The marinade 10 comprises a solution of polyphosphate, salt and natural flavouring with water which is stored at 2"C for 2 hours maximum prior to use.
Beef pieces are prepared by maturing (12) boneless beef forequarter containing 20% maximum fat content. The beef is stored under vacuum at 20C for 7 days minimum.
Conveniently, if desired, the matured beef may be frozen to about -140C and then cut into flakes of about 3 - 6mm thick and with a rough diameter of about 50 - 80mm.
Mature beef pieces are delivered to a mixer 14 together with a desired quantity of marinade 10, the marinade being mixed with the beef in the mixer 14. Then the beef pieces and solution are extruded through a kidney plate into a container 16 in which the beef pieces are allowed to marinate for at least two hours in a chill store at 10C.
Preferably, the beef is allowed to marinate for between 8 and 24 hours.
After the beef has been marinated, it is loaded into a steak former 18. The steak former 18 is operable to form the meat pieces into a composite steak 20 of a desired shape and weight, the steak 20 being discharged onto a conveyor 22.
Fatty beef is prepared by maturing (24) boneless beef offcuts containing 60% maximum fat content. Most preferably the fat content is about 50%. The maturing is carried out by storing the fatty beef at a temperature of 2"C maximum for a minimum of three days.
The matured fatty beef is then loaded in a chopping bowl 26 and the fatty beef is bone chopped for half a minute minimum. Then marinade 10 is added to the chopped fatty beef which is marinated (28) while storing the fatty beef in the marinade at 1"C for at least one hour. The fatty beef pieces are then loaded into a filler 30. The filler 30 is operable to form a fat strip shape 32 and deposit the fat strip 32 on the conveyor 22. Both the steak former 18 and filler 30 are synchronised to simultaneously discharge a steak 20 and fat strip 32 of the required size and shape side by side onto the conveyor 22. Then the fat strip 32 is attached along a side of the steak 20 to form a composite steak 34.It will be appreciated that due to the previous preparation of the beef and fat, the fat strip 32 will adhere to the steak 20 due to the inherent tackiness of the materials. Also by forming the lean end fat pieces together they will be at the same temperature which assists bonding of the fat to the lean meat.
After forming the steak 34, the steak 34 is delivered through a freezing tunnel 36 such as a nitrogen tunnel to rapidly freeze the steak 34 to a temperature below -15 C.
Downstream of the freezing tunnel 36, frozen steaks are delivered to a packing station 38 at which the steaks are packed in food cartons which are subsequently delivered into a cold store 40 within which the cartons are stored at -200C for two weeks minimum. While the product could be used directly without delivery to the cold storage 40, it has been found that the product tastes and behaves better after a period of cold storage.
It will be appreciated that the invention provides a process for producing a composite steak product having excellent organoleptic properties having a consistency of texture, colour and appearance of natural sirloin steak.
Further, steaks of a precise weight and shape can be accurately produced according to the process.
The preparation of the fatty beef produces a homogenised mix which eliminates the unpalatable characteristics of fat. The fat strip produced is appetizing because it contains a certain proportion of beef. However, the fat still retains the appearance of fat - looking white, but having a beefy taste. The content of the fatty beef is preferably about 50%. If the fat content is too high then there will be excessive shrinkage of the fatty beef during cooking and it will tend to part from the lean meat portion of the steak.
It will be appreciated that a consistent, high quality steak product can be produced having uniform cooking characteristics.
It will be appreciated that while the embodiment above describes a process for producing a beef steak product, it is envisaged that the process could be applied to other meat products using, for example, pork or lamb. In this case the flavourings in the marinade can be altered appropriately.
The invention is not limited to the embodiments hereinbefore described which may be varied in both construction and detail.
Claims (25)
1. A process for manufacturing a reconstituted meat
product comprising the steps of maturing lean meat
pieces of a desired fat content at a preset
temperature for a desired time period, preparing
a marinade, mixing the matured lean meat pieces
and the marinade, marinating the lean meat pieces
for a preset time period, loading the lean meat
pieces in a composite meat steak former and
discharging a composite meat steak from the former
in a desired shape.
2. A process as claimed in claim 1 for manufacturing
a reconstituted meat product, comprising the
steps:
preparing lean meat pieces and loading the
lean meat pieces in a composite steak former;
preparing fatty meat pieces and loading the
fatty meat pieces into a composite fat strip
former;
simultaneously discharging a composite steak
from the steak former and an associated
composite fat strip from the fat strip
former; and
attaching the fat strip to the composite
steak to form the meat product.
3. A process as claimed in any preceding claim which
includes preparing the fatty meat pieces by
delivering boneless fatty meat off-cuts having fat
content of between 40% and 60% to a chopping bowl,
chopping the fatty meat,
preparing a marinade,
mixing the chopped fatty meat with the marinade,
and
marinating the chopped fatty meat for a preset
time period.
4. A process as claimed in claim 3 which includes
marinating the chopped fatty meat for at least one
hour.
5. A process as claimed in claim 3 or 4 which
includes marinating the chopped fatty meat at a
temperature of about 10C.
6. A process as claimed in any of claims 3 to 5 which
includes chopping the fatty meat for at least 50
seconds.
7. A process as claimed in any preceding claim which
includes maturing the fatty meat prior to delivery
to the chopping bowl.
8. A process as claimed in claim 7 which includes
maturing the fatty meat by storing the fatty meat
at a maximum temperature of 20C for a minimum of 3
days.
9. A process as claimed in any preceding claim which
includes preparing the lean meat pieces by
delivering boneless lean meat pieces having a 20%
maximum fat content to a mixer,
preparing a marinade,
delivering the marinade to the mixer and mixing
the marinade with the lean meat pieces, and
marinating the lean meat pieces for a preset time
period.
10. A process as claimed in claim 9 which includes
marinating the lean meat pieces for a minimum of
two hours.
11. A process as claimed in claim 9 or 10 which
includes marinating the lean meat pieces for
between 8 and 24 hours.
12. A process as claimed in any of claims 9 to 11
which includes marinating the lean meat pieces at
a temperature of about 1"C.
13. A process as claimed in any preceding claim which
includes maturing the lean meat pieces prior to
delivering the lean meat pieces to the mixer.
14. A process as claimed in claim 13 which includes
maturing the lean meat pieces by storing the lean
meat pieces under vacuum for a preset time period.
15. A process as claimed in claim 14 which includes
storing the lean meat pieces under vacuum for a
minimum of seven days at a maximum temperature of 20C.
16. A process as claimed in any of claims 3 to 15
which includes preparing a marinade comprising a
mixture of polyphosphate, salt, natural flavouring
and water.
17. A process as claimed in claim 16 which includes
storing the marinade prior to use at a temperature
of about 2"C for two hours maximum duration.
18. A process as claimed in any preceding claim which
includes immediately rapidly freezing the meat
product after formation of the meat product.
19. A process as claimed in claim 18 wherein during
freezing the core temperature of the product is
reduced below a temperature of -15 C.
20. A process as claimed in claim 18 or 19 wherein
after freezing the product is packed and stored in
a freezer for a preset settling period.
21. A process as claimed in claim 20 wherein the
product is stored at a temperature of -20 C for a
minimum of two weeks.
22. A process for manufacturing a reconstituted meat
product substantially as hereinbefore described
with reference to the accompanying drawing.
23. A reconstituted meat product whenever produced by
the process as claimed in any preceding claim.
24. A reconstituted meat product substantially as
hereinbefore described with reference to the
accompanying drawing.
25. A reconstituted meat product in the shape of a
primal meat steak comprising a composite lean meat portion of 20% maximum fat content to which is attached a composite fat strip comprising fatty meat having a fat content of about 508.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE950890 | 1995-11-23 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9624447D0 GB9624447D0 (en) | 1997-01-15 |
| GB2307395A true GB2307395A (en) | 1997-05-28 |
| GB2307395B GB2307395B (en) | 1999-07-07 |
Family
ID=11040971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9624447A Expired - Fee Related GB2307395B (en) | 1995-11-23 | 1996-11-25 | A process for manufacturing a reconstituted meat product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2307395B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2119623A (en) * | 1982-05-04 | 1983-11-23 | Bowyers | Process of manufacturing a steak or schnitzel product |
| WO1985005538A1 (en) * | 1984-06-01 | 1985-12-19 | Royce Gordon Gibson | Reconstituted meat product |
| WO1988004142A1 (en) * | 1986-12-05 | 1988-06-16 | Tendapak Technologies Pty. Limited | Improved reconstituted meat product |
| GB2234659A (en) * | 1989-08-01 | 1991-02-13 | Meatpak Hampshire Group | Method of treating meat |
| GB2260071A (en) * | 1991-10-01 | 1993-04-07 | Sun Valley Poultry | The treatment of meat |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2085275B (en) * | 1980-10-22 | 1985-01-16 | Chard Meat Co Ltd | Meat product |
| WO1997000622A1 (en) * | 1994-04-05 | 1997-01-09 | Griffith Laboratories Worldwide, Inc. | Restructured meat products and method of preparing same |
-
1996
- 1996-11-25 GB GB9624447A patent/GB2307395B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2119623A (en) * | 1982-05-04 | 1983-11-23 | Bowyers | Process of manufacturing a steak or schnitzel product |
| WO1985005538A1 (en) * | 1984-06-01 | 1985-12-19 | Royce Gordon Gibson | Reconstituted meat product |
| WO1988004142A1 (en) * | 1986-12-05 | 1988-06-16 | Tendapak Technologies Pty. Limited | Improved reconstituted meat product |
| GB2234659A (en) * | 1989-08-01 | 1991-02-13 | Meatpak Hampshire Group | Method of treating meat |
| GB2260071A (en) * | 1991-10-01 | 1993-04-07 | Sun Valley Poultry | The treatment of meat |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9624447D0 (en) | 1997-01-15 |
| GB2307395B (en) | 1999-07-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20001125 |