GB938711A - Production of meat emulsions - Google Patents

Production of meat emulsions

Info

Publication number
GB938711A
GB938711A GB7476/61A GB747661A GB938711A GB 938711 A GB938711 A GB 938711A GB 7476/61 A GB7476/61 A GB 7476/61A GB 747661 A GB747661 A GB 747661A GB 938711 A GB938711 A GB 938711A
Authority
GB
United Kingdom
Prior art keywords
sodium
meat
delta lactone
glucono delta
emulsifying
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
GB7476/61A
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.)
Griffith Laboratories Ltd
Original Assignee
Griffith Laboratories 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 Griffith Laboratories Ltd filed Critical Griffith Laboratories Ltd
Publication of GB938711A publication Critical patent/GB938711A/en
Expired legal-status Critical Current

Links

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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—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
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

In preparing emulsions in which fat of meat is dispersed in the comminuted lean meat, at least one part of glucono delta lactone is added to 3200 parts of the meat just before or during the emulsifying, the emulsifying being in this manner accomplished without adverse lowering of the pH, and the gluconic acid which then is produced by hydrolysis of the glucono delta lactone diminishing the pH to enhance the red meat colour and maintain it. Dry glucono delta lactone may be added together with an edible substance having a capacity for moisture absorption greater than the glucono delta lactone, e.g. paprika, sodium chloride, sugar, sodium caseinate, a sodium soya bean proteinate, meat curing salt. In emulsifying the meat, an alkali metal nitrite may also be added for curing, and, preferably, ene-diol compounds such as reductone, dihydroxymaleic anhydride, d-glucoascorbic acid, ascorbic acid, d-isoascorbic acid, and their sodium and calcium salts. Examples are of tests on sausages stuffed with emulsions of pork and of beef and pork, ice chips, corn syrup solids, sodium chloride, curing salt of sodium chloride, sodium nitrite, and sodium nitrate, spice seasoning, e.g. paprika, red pepper and oleoresins therefrom, and sodium isoascorbate. Specification 852,053 is referred to.
GB7476/61A 1960-03-04 1961-03-01 Production of meat emulsions Expired GB938711A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US1269360A 1960-03-04 1960-03-04

Publications (1)

Publication Number Publication Date
GB938711A true GB938711A (en) 1963-10-02

Family

ID=21756241

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7476/61A Expired GB938711A (en) 1960-03-04 1961-03-01 Production of meat emulsions

Country Status (1)

Country Link
GB (1) GB938711A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005099466A1 (en) * 2004-04-08 2005-10-27 Cargill, Incorporated Treating meat from dark-cutting carcasses using an acidification process
CN109645355A (en) * 2018-12-03 2019-04-19 临沂金锣文瑞食品有限公司 A kind of children's breakfast sausage and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005099466A1 (en) * 2004-04-08 2005-10-27 Cargill, Incorporated Treating meat from dark-cutting carcasses using an acidification process
US8580326B2 (en) 2004-04-08 2013-11-12 Cargill, Incorporated Treating meat from dark-cutting carcasses using an acidification process
CN109645355A (en) * 2018-12-03 2019-04-19 临沂金锣文瑞食品有限公司 A kind of children's breakfast sausage and preparation method thereof

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