GB2321173A - Reconstituted meat - Google Patents

Reconstituted meat Download PDF

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Publication number
GB2321173A
GB2321173A GB9718217A GB9718217A GB2321173A GB 2321173 A GB2321173 A GB 2321173A GB 9718217 A GB9718217 A GB 9718217A GB 9718217 A GB9718217 A GB 9718217A GB 2321173 A GB2321173 A GB 2321173A
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Prior art keywords
meat
brine solution
mixture
weight
approximately
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GB9718217A
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GB2321173B (en
GB9718217D0 (en
Inventor
William Anthony Egan
Shane Patrick Delaney
Colm Declan Menton
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Redbrook Research Ltd
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Redbrook Research Ltd
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    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method for reconstituting meat comprises mixing meat, a brine solution, a milk protein and Collagen Protein, cooking the mixture and cooling, the milk protein and collagen being present in an amount of 0.1 to 5.0% by weight, base on the weight of meats. Yields in the order of 36% to 47% over the original quantity of meat have been achieved.

Description

"A method for preparing meat" The present invention relates to a method for preparing meat, and in particular, though not limited to a method for reconstituting meat, and the invention also relates to meat prepared by the method according to the invention, and also to meat reconstituted by the method according to the invention.
Deboned or separated meat is obtained by deboning carcasses after removal of prime cuts, and the resulting deboned or separated meat may be added to better quality meat cuts, or may be used for fillings for pies, hamburgers and the like. Typically, such deboned and separated meat is cooked, and in the cooking, significant weight losses occur, unless yield improving ingredients are added to the meat. It is known that cooking losses can be reduced by cooking the meat in a brine solution which includes phosphates, sugars, gums and starch. Recently, it has been found that collagen, which is a high protein meat by-product minimises weight losses during cooking, and indeed, also improves the yield which can be obtained by cooking deboned and separated meat.
It has now been discovered that by preparing a brine solution which contains a milk protein, and combining this with the use of collagen that the yield after cooking of deboned and separated meat is significantly increased, and indeed, is surprisingly increased.
According to the invention there is provided a method for preparing meat comprising the steps of preparing a mixture of meat, a brine solution, a milk protein and collagen, and mixing the mixture so that the milk protein and collagen are thoroughly distributed throughout the mixture, cooking the mixture, and allowing the cooked mixture to cool whereby the cooked mixture is in the form of a coherent meat mass, the collagen constituting in the range of 0.1% to 5.0% by weight of the meat, and the milk protein constituting in the range of 0.1% to 5.0% by weight of the meat.
In one aspect of the invention the meat is deboned or separated meat.
Preferably, the milk protein is a milk protein sold under the trade name Emser by DMV International, a division of Campina Melkunie B.V. of Veghel, The Netherlands. Advantageously, the milk protein is a milk protein sold under the trade name Emser 736 by DMV International.
Preferably, the collagen constitutes in the range of 1.0% to 3.0% by weight of the meat. Advantageously, the collagen constitutes approximately 2.5% by weight of the meat.
Preferably, the milk protein constitutes in the range of 1.0% to 3.5% by weight of the meat. Advantageously, the milk protein constitutes approximately 3% by weight of the meat.
In another embodiment of the invention the brine solution and meat are added in the ratio of 0.3:1 by weight, respectively, to 0.6:1 by weight, respectively.
Preferably, the brine solution and meat are added in the ratio of 0.35:1 by weight, respectively, to 0.5:1 by weight, respectively. Advantageously, the brine solution and meat are added in the ratio of 0.4:1 by weight, approximately.
In one embodiment of the invention the brine solution comprises sodium nitrite to an amount in the range of 0.05% to 1.5% by weight of the brine solution, and preferably, the brine solution comprises sodium nitrite to an amount of approximately 0.9% by weight of the brine solution. In another embodiment of the invention the brine solution comprises sodium phosphate to an amount in the range of 1.0% to 2.0% by weight of the brine solution, and preferably, the brine solution comprises sodium phosphate to an amount of approximately 1.5% by weight of the brine solution.
In another embodiment of the invention the brine solution comprises sugar to an amount in the range of 3.0% to 6.0% by weight of the brine solution, and preferably, the brine solution comprises sugar to an amount of approximately 4.5% by weight of the brine solution.
In another embodiment of the invention the brine solution comprises salt to an amount in the range of 6% to 10% by weight of the brine solution, and preferably, the brine solution comprises salt to an amount of approximately 8% by weight of the brine solution.
In another embodiment of the invention the brine solution comprises sodium ascorbate to an amount in the range of 0.05% to 1.5% by weight of the brine solution, and preferably, the brine solution comprises sodium ascorbate to an amount of approximately 0.9% by weight of the brine solution.
Preferably, at least some of the milk protein is added to the brine solution prior to being mixed with the meat.
Advantageously, the meat is minced prior to being added to the mixture. Preferably, the meat is minced through a kidney plate. Advantageously, the meat is minced to a particle size in the range of 5mm to 60mm.
Advantageously, the meat is minced to a particle size of approximately SOmm.
In another embodiment of the invention the mixture is cooked until a core temperature of the mixture reaches a temperature in the range of 500C to 800C.
Preferably, the mixture is cooked until the core temperature of the mixture reaches a temperature in the range of 60 C to 750C. Advantageously, the mixture is cooked until the core temperature of the mixture reaches a temperature of 700C, approximately.
In a further embodiment of the invention the mixture is mixed by mixing in a vacuum tumbler for removing occluded air or voids from the mixture. Preferably, the vacuum tumbler is an Inject Star vacuum tumbler.
Advantageously, the mixture is tumbled in the vacuum tumbler for at least 3,000 revolutions.
Advantageously, the mixture is tumbled in the vacuum tumbler for not more than 7,000 revolutions. Ideally, the mixture is tumbled in the vacuum tumbler for at least 4,000 revolutions. Preferably, the mixture is tumbled in the vacuum tumbler for approximately 4,000 revolutions.
In one embodiment of the invention the mixture is tumbled in the vacuum tumbler for a period of at least 8 hours, and ideally, the mixture is tumbled in the vacuum tumbler for a period not greater than 15 hours.
In a further embodiment of the invention the mixture is tumbled in the vacuum tumbler for a period of approximately 10 hours.
Preferably, the collagen is added to the mixture after the mixture has been subjected to tumbling for an initial tumbling period in the vacuum tumbler.
In another embodiment of the invention the brine solution is added to the meat and is tumbled with the meat during the initial tumbling period, and the remainder of the brine solution is added to the mixture after the initial tumbling period. Preferably, the mixture with the collagen added thereto is tumbled in the vacuum tumbler for an intermediate tumbling period, after which the remainder of the brine solution is added to the mixture. Advantageously, the intermediate tumbling period comprises approximately 1,000 revolutions.
In another embodiment of the invention the quantity of the brine solution added to the mixture prior to tumbling constitutes in the range of 40% to 60% of the brine solution. Preferably, the quantity of the brine solution added to the mixture prior to tumbling constitutes approximately 50% of the brine solution.
Advantageously, the initial tumbling period comprises approximately 2,000 revolutions. Preferably, the initial tumbling period is approximately 1.5 hours.
In a further embodiment of the invention the entire mixture after the remainder of the brine solution has been added to the mixture is subjected to tumbling in the vacuum tumbler for approximately 2,000 revolutions.
In another embodiment of the invention the cooked meat is subjected to pressing and chilling. Preferably, the cooked meat is subjected to pressing and chilling for approximately 24 hours. Advantageously, the cooked meat is subjected to pressing and chilling at a temperature in the range of -5 C to 100C. Preferably, the cooked meat is subjected to pressing and chilling at a temperature in the range of OOC to 50C. Ideally, the cooked meat is subjected to pressing and chilling at a temperature of approximately 30C.
In one embodiment of the invention the meat is porcine meat.
In another embodiment of the invention the meat is beef.
In a further embodiment of the invention the meat is sheep meat.
In a still further embodiment of the invention the meat is fowl meat.
In a still further embodiment of the invention the meat is poultry meat.
In a still further embodiment of the invention the meat is fish meat.
Further, the invention provides meat prepared by the method according to the invention.
The invention will be more clearly understood from the following description of some preferred examples thereof which are given solely by way of example.
Example 1 In this example deboned porcine meat, namely, pork oyster meat was reconstituted. lOOkgs of the pork oyster meat was minced through a kidney plate mincer to a particle size of approximately 50mm. A brine solution was prepared which comprised a milk protein, which in this example was a milk protein sold under the trade name DMV Emser 736 which is sold by DMV International. The brine solution was prepared with the following ingredients in the proportions by weight set out below.
Water 81.22 Sodium Nitrite 0.09 Sodium Phosphate 1.50 Sugars (Glucose/Dextrose) 4.50 DMV Emser 736 4.50 Salt 8.10 Sodium Ascorbate 0.09 The brine solution was made up and rested. Initially, a mixture of the brine solution and the pork oyster meat was prepared which included 100kgs of the pork oyster meat and 20kgs of the brine solution giving a product mass of 120kgs. The meat and brine solution were placed in an Inject Star vacuum tumbler and the mixture was initially tumbled for an initial tumbling period which comprised 4,000 revolutions for approximately 1.5 hours in the vacuum tumbler. After the initial tumbling period 1.8kgs of Isolated Collagen Protein was added to the mixture of the brine solution and the meat and the mixture of the brine solution, meat and Isolated Collagen Protein was subjected to further tumbling in the vacuum tumbler for an intermediate tumbling period of approximately 1,000 revolutions. After the intermediate tumbling period the remaining quantity of the brine solution, which in this case was 18.2kgs of brine solution was added to the vacuum tumbler and the entire mixture was tumbled for a further 2,000 revolutions overnight. After tumbling, the Isolated Collagen Protein was thoroughly distributed throughout the mixture, and the meat was substantially free from air and voids. The mixture was then potted and cooked until the core temperature of the mixture was approximately 690C to 70 , at which stage, the cooked mixture was subject to pressing and chilling for a period of 24 hours at a chilling temperature of approximately 30C.
After chilling, the reconstituted meat was weighed and checked, and it was found the final yield was 136kgs.
The quality and texture of the meat was good after cooking, with no obvious purge from the meat.
Example 2 In this example the meat used was similar to that of Example 1, namely, pork oyster meat which was minced through a kidney plate mincer to a particle size of approximately 50mm. However, the quantity of meat was reduced from lOOkgs to 95kgs, and the 5kgs of meat was replaced with 3.8kgs of water, an extra lkgs of Isolated Collagen Protein, and an extra 0.2kgs of DMV Emser 736.
The brine solution was made up exactly as set out in Example 1 and rested. The extra Emser and Isolated Collagen Protein was added to the mixture simultaneously with all the Isolated Collagen Protein.
Initially 20kgs of the brine solution and the 95kgs of pork oyster meat were placed in and tumbled for an initial tumbling period in the Inject Star vacuum tumbler for approximately 2,000 revolutions for approximately 1.5 hours as in the case of Example 1.
After the initial tumbling period the total quantity of collagen, which in this example was 2.8kgs of Isolated Collagen Protein, and the balance of 0.2kgs of DMV Emser 736 were added to the mixture in the vacuum tumbler. This mixture was then subject to an intermediate tumbling period for a further approximately 1,000 tumbling revolutions, at which stage the remainder of the brine solution, namely, the remaining 20kgs of the brine solution was added to the mixture, and the entire mixture was subjected to an additional 2,000 tumbling revolutions overnight. The mixture was then potted, and cooked until the core temperature reached approximately 690C to 700C. After cooking, the meat was pressed and chilled for 24 hours at a chilling temperature of approximately 30C.
After chilling, the reconstituted meat was weighed and checked. It was found the final yield was 140kgs. The quality and texture of the meat was good after cooking, with no obvious purge from the meat.
Accordingly, the yield achieved by using the methods of Examples 1 and 2 and using in combination a milk protein and Isolated Collagen Protein is significant.
To illustrate the improvement in the yield by using a combination of milk protein and Isolated Collagen Protein, the following three examples have been carried out.
Example 3 In this example 100kgs of pork oyster meat similar to Examples 1 and 2 was reconstituted using a conventional brine solution. The pork oyster meat was minced through a kidney plate mincer as in the case of Examples 1 and 2 and was minced to a particle size of approximately 50mm. Collagen was not used in this example. The brine solution was prepared from the following ingredients in the proportion by weight set out below.
Water 85.72 Sodium Nitrite 0.09 Sodium Phosphate 1.50 Sugars (Glucose/Dextrose) 4.50 Salt 8.10 Sodium Ascorbate 0.09 After the brine solution was made up it was rested, and 40kgs of the brine solution along with l00kgs of the pork oyster meat was placed in the Inject Star vacuum tumbler which gave a product mass of 140kgs. This was tumbled for 4,000 revolutions for 10 hours overnight.
The mixture was then potted and cooked until the core temperature reached 690C to 700C. The cooked mixture was then pressed and chilled for 24 hours at a chilling temperature of approximately 30C. After chilling, the cooked meat was examined and weighed and the final weight was 126.01kgs.
Example 4 In this example l00kgs of pork oyster meat similar to Examples 1 and 2 was reconstituted using a brine solution which included DMV Emser 736. The pork oyster meat was minced through a kidney plate mincer as in the case of Examples 1 and 2 and was minced to a particle size of approximately 3mm. The brine solution was prepared from the following ingredients in the proportion by weight set out below.
Water 81.22 Sodium Nitrite 0.09 Sodium Phosphate 1.50 Sugars (Glucose/Dextrose) 4.50 DMV Emser 736 4.50 Salt 8.10 Sodium Ascorbate 0.09 After the brine solution was made up it was rested, and 40kgs of the brine solution along with l00kgs of the oyster pork was placed in the Inject Star vacuum tumbler which gave a product mass of 140kgs. This was tumbled for 4,000 revolutions for 10 hours overnight.
The mixture was then potted and cooked until the core temperature reached 690C to 700C. The cooked mixture was then pressed and chilled for 24 hours at a chilling temperature of approximately 30C. After chilling, the cooked meat was examined and weighed and the final weight was 13lkgs.
Example 5 In this example a conventional brine solution was used, and 1.8kgs of Isolated Collagen Protein was added to the mixture of meat and brine solution. 100kgs of pork oyster meat similar to Examples 1 and 2 was reconstituted. The meat was minced through a kidney plate to a particle size of approximately 50mm. The meat and 20kgs of the brine solution were placed in the Inject Star vacuum tumbler and tumbled for approximately 1,000 revolutions for approximately 1.5 hours. The 1.8kgs of Isolated Collagen Protein was then added to the mixture in the vacuum tumbler, and this mixture was tumbled for a further 1,000 revolutions for approximately 1.5 hours. The remaining 18.2kgs of brine solution was added to the meat which brought the total mass to 140kgs. This mixture was then subjected to a further 2,000 tumbling revolutions bringing the total number of tumbling revolutions to 4,000 tumbling revolutions. The last 2,000 tumbling revolutions was carried out overnight, and the next day the meat was potted and cooked until the core temperature was approximately 690C to 700C. After cooking the cooked meat was pressed and chilled for 24 hours at a chilling temperature of approximately 30C.
After chilling, the product was inspected and examined and the weight of the product was 132kgs.
Accordingly, in Example 3 from a total product mass of 140kgs, the yield was only 126.01kgs, thus, showing a weight loss of approximately 10%. The yield from a total product mass of 140kgs in Example 4 in which the brine solution contained milk protein was 13lkgs, thus, showing a weight loss of 6.4%. In Example 5 where collagen was used without the milk protein, and the quantity of collagen was similar to that of Example 1, the yield from a product mass of 140kgs was 132kgs, thus, showing a weight loss of 5.7%. In Example 1 where the brine solution contained milk protein and 1.8kgs of collagen was added to the mixture giving a total product mass of 140kgs the yield was 136kgs, thus showing a weight loss of only 2.8%. However, in Example 2 when the quantity of Emser was increased to an effective proportion of 4.7% of the brine solution, and the total quantity of collagen was 2.8%, from a product mass of 140kgs, the yield was also 140kgs, thus showing absolutely no weight loss, and furthermore, and more significantly, the yield based on the original 95kgs of meat was an extra 45kgs, thus, the percentage increase of the yield based on the quantity of meat used in Example 2 was 47%. In Example 1, the equivalent yield was 36% based on the original l00kgs of meat used, while in Examples 3, 4 and 5, the equivalent yields were only 26%, 31% and 32%, respectively. Accordingly, it can be seen that by combining milk protein, and in particular, DMV Emser 736 and Isolated Collagen Protein, significant improvements in yield in reconstituting meat are achieved.

Claims (60)

1. A method for preparing meat comprising the steps of preparing a mixture of meat, a brine solution, a milk protein and collagen, and mixing the mixture so that the milk protein and collagen are thoroughly distributed throughout the mixture, cooking the mixture, and allowing the cooked mixture to cool whereby the cooked mixture is in the form of a coherent meat mass, the collagen constituting in the range of 0.1% to 5.0% by weight of the meat, and the milk protein constituting in the range of 0.1% to 5.0% by weight of the meat.
2. A method as claimed in Claim 1 in which the meat is deboned or separated meat.
3. A method as claimed in Claim 1 or 2 in which the milk protein is a milk protein sold under the trade name Emser by DMV International, a division of Campina Melkunie B.V. of Veghel, The Netherlands.
4. A method as claimed in any preceding claim in which the milk protein is a milk protein sold under the trade name Emser 736 by DMV International.
5. A method as claimed in any preceding claim in which the collagen constitutes in the range of 1.0% to 3.0% by weight of the meat.
6. A method as claimed in Claim 5 in which the collagen constitutes approximately 2.5% by weight of the meat.
7. A method as claimed in any preceding claim in which the milk protein constitutes in the range of 1.0% to 3.5% by weight of the meat.
8. A method as claimed in Claim 7 in which the milk protein constitutes approximately 3% by weight of the meat.
9. A method as claimed in any preceding claim in which the brine solution and meat are added in the ratio of 0.3:1 by weight, respectively, to 0.6:1 by weight, respectively.
10. A method as claimed in Claim 9 in which the brine solution and meat are added in the ratio of 0.35:1 by weight, respectively, to 0.5:1 by weight, respectively.
11. A method as claimed in Claim 10 in which the brine solution and meat are added in the ratio of 0.4:1 by weight, approximately.
12. A method as claimed in any preceding claim in which the brine solution comprises sodium nitrite to an amount in the range of 0.05% to 1.5% by weight of the brine solution.
13. A method as claimed in Claim 12 in which the brine solution comprises sodium nitrite to an amount of approximately 0.9% by weight of the brine solution.
14. A method as claimed in any preceding claim in which the brine solution comprises sodium phosphate to an amount in the range of 1.0% to 2.0% by weight of the brine solution.
15. A method as claimed in Claim 14 in which the brine solution comprises sodium phosphate to an amount of approximately 1.5% by weight of the brine solution.
16. A method as claimed in any preceding claim in which the brine solution comprises sugar to an amount in the range of 3.0% to 6.0% by weight of the brine solution.
17. A method as claimed in Claim 16 in which the brine solution comprises sugar to an amount of approximately 4.5% by weight of the brine solution.
18. A method as claimed in any preceding claim in which the brine solution comprises salt to an amount in the range of 6% to 10% by weight of the brine solution.
19. A method as claimed in Claim 18 in which the brine solution comprises salt to an amount of approximately 8% by weight of the brine solution.
20. A method as claimed in any preceding claim in which the brine solution comprises sodium ascorbate to an amount in the range of 0.05% to 1.5% by weight of the brine solution.
21. A method as claimed in any preceding claim in which the brine solution comprises sodium ascorbate to an amount of approximately 0.9% by weight of the brine solution.
22. A method as claimed in any preceding claim in which at least some of the milk protein is added to the brine solution prior to being mixed with the meat.
23. A method as claimed in any preceding claim in which the meat is minced prior to being added to the mixture.
24. A method as claimed in Claim 23 in which the meat is minced through a kidney plate.
25. A method as claimed in Claim 23 or 24 in which the meat is minced to a particle size in the range of Smm to 60mm.
26. A method as claimed in Claim 25 in which the meat is minced to a particle size of approximately 50mm.
27. A method as claimed in any preceding claim in which the mixture is cooked until a core temperature of the mixture reaches a temperature in the range of 500C to 800C.
28. A method as claimed in Claim 27 in which the mixture is cooked until the core temperature of the mixture reaches a temperature in the range of 600C to 750C.
29. A method as claimed in Claim 28 in which the mixture is cooked until the core temperature of the mixture reaches a temperature of 700C, approximately.
30. A method as claimed in any preceding claim in which the mixture is mixed by mixing in a vacuum tumbler for removing occluded air or voids from the mixture.
31. A method as claimed in Claim 30 in which the vacuum tumbler is an Inject Star vacuum tumbler.
32. A method as claimed in Claim 30 or 31 in which the mixture is tumbled in the vacuum tumbler for at least 3,000 revolutions.
33. A method as claimed in any of Claims 30 to 32 in which the mixture is tumbled in the vacuum tumbler for not more than 7,000 revolutions.
34. A method as claimed in any of Claims 30 to 33 in which the mixture is tumbled in the vacuum tumbler for at least 4,000 revolutions.
35. A method as claimed in any of Claims 30 to 34 in which the mixture is tumbled in the vacuum tumbler for approximately 4,000 revolutions.
36. A method as claimed in any of Claims 30 to 35 in which the mixture is tumbled in the vacuum tumbler for a period of at least 8 hours.
37. A method as claimed in any of Claims 30 to 36 in which the mixture is tumbled in the vacuum tumbler for a period not greater than 15 hours.
38. A method as claimed in any of Claims 30 to 37 in which the mixture is tumbled in the vacuum tumbler for a period of approximately 10 hours.
39. A method as claimed in any of Claims 30 to 38 in which the collagen is added to the mixture after the mixture has been subjected to tumbling for an initial tumbling period in the vacuum tumbler.
40. A method as claimed in Claim 39 in which some of the brine solution is added to the meat and is tumbled with the meat during the initial tumbling period, and the remainder of the brine solution is added to the mixture after the initial tumbling period.
41. A method as claimed in Claim 40 in which the mixture with the collagen added thereto is tumbled in the vacuum tumbler for an intermediate tumbling period, after which the remainder of the brine solution is added to the mixture.
42. A method as claimed in Claim 41 in which the intermediate tumbling period comprises approximately 1,000 revolutions.
43. A method as claimed in any of Claims 40 to 42 in which the quantity of the brine solution added to the mixture prior to tumbling constitutes in the range of 40% to 60% of the brine solution.
44. A method as claimed in Claim 43 in which the quantity of the brine solution added to the mixture prior to tumbling constitutes approximately 50% of the brine solution.
45. A method as claimed in any of Claims 40 to 44 in which the initial tumbling period comprises approximately 2,000 revolutions.
46. A method as claimed in any of Claims 40 to 45 in which the initial tumbling period is approximately 1.5 hours.
47. A method as claimed in any of Claims 40 to 46 in which the entire mixture after the remainder of the brine solution has been added to the mixture is subjected to tumbling in the vacuum tumbler for approximately 2,000 revolutions.
48. A method as claimed in any preceding claim in which the cooked meat is subjected to pressing and chilling.
49. A method as claimed in Claim 48 in which the cooked meat is subjected to pressing and chilling for approximately 24 hours.
50. A method as claimed in Claim 48 or 49 in which the cooked meat is subjected to pressing and chilling at a temperature in the range of -50C to 100C.
51. A method as claimed in Claim 50 in which the cooked meat is subjected to pressing and chilling at a temperature in the range of OOC to 50C.
52. A method as claimed in Claim 51 in which the cooked meat is subjected to pressing and chilling at a temperature of approximately 30C.
53. A method as claimed in any preceding claim in which the meat is porcine meat.
54. A method as claimed in any of Claims 1 to 52 in which the meat is beef.
55. A method as claimed in any of Claims 1 to 52 in which the meat is sheep meat.
56. A method as claimed in any of Claims 1 to 52 in which the meat is fowl meat.
57. A method as claimed in any of Claims 1 to 52 in which the meat is poultry meat.
58. A method as claimed in any of Claims 1 to 52 in which the meat is fish meat.
59. A method for preparing meat, the method being substantially as described herein with reference to the accompanying examples.
60. Meat prepared according to the method as claimed in any preceding claim.
GB9718217A 1997-01-15 1997-08-29 A method for preparing meat Expired - Fee Related GB2321173B (en)

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IE970026A IE970026A1 (en) 1997-01-15 1997-01-15 A method for preparing meat

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GB2321173A true GB2321173A (en) 1998-07-22
GB2321173B GB2321173B (en) 2000-11-22

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2865109A1 (en) * 2004-01-21 2005-07-22 Dominique Jean Marie Dansard Meat-based cooked food product comprises cut of meat that is compressed after cooking for convenient use after re-heating
WO2015095903A1 (en) * 2013-12-27 2015-07-02 Hama Foodservice Gesmbh Marinade for tumbling a meat product

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4348420A (en) * 1980-08-25 1982-09-07 Nutrisearch Company Process for binding comminuted meat
GB2229348A (en) * 1989-03-08 1990-09-26 James William Leonard French Method of reconstituting meat products
GB2257892A (en) * 1988-06-01 1993-01-27 Natural Resources Adding collagen fibres to protein food products

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4348420A (en) * 1980-08-25 1982-09-07 Nutrisearch Company Process for binding comminuted meat
GB2257892A (en) * 1988-06-01 1993-01-27 Natural Resources Adding collagen fibres to protein food products
GB2229348A (en) * 1989-03-08 1990-09-26 James William Leonard French Method of reconstituting meat products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2865109A1 (en) * 2004-01-21 2005-07-22 Dominique Jean Marie Dansard Meat-based cooked food product comprises cut of meat that is compressed after cooking for convenient use after re-heating
WO2015095903A1 (en) * 2013-12-27 2015-07-02 Hama Foodservice Gesmbh Marinade for tumbling a meat product

Also Published As

Publication number Publication date
IE970026A1 (en) 1998-07-15
GB2321173B (en) 2000-11-22
GB9718217D0 (en) 1997-11-05

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