JPS6054021B2 - Improved method for increasing protein in specially injected meat - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for enhancing protein in raw meat.

It is known to add inorganic phosphorus-containing compounds, especially polyphosphates, to meat and meat products in order to improve their structure and juice retention, especially when heated. For example, injecting the rump with an aqueous solution of common salt and sodium polyphosphate not only improves the color but also provides good fluid retention.

Due to this injection, the water and the proteins and aromatics of the rump dissolved therein and the meat juices are well preserved during subsequent processing such as cooking and/or smoking. Furthermore, it is also known to incorporate pure naturally occurring amino acids obtained from hydrolysis of natural proteins and mixtures thereof into the preservation solution in order to prevent deterioration of taste and other defects that may occur during storage. It has become common practice to carry out the above method of injection through the arterial and venous circulatory system of raw meat for substantially clear and complete reasons as described in US Pat. No. 27,670.

Although this method is very successful and widely practiced throughout the United States, it is also highly questionable. For example, although the preservation liquid is well distributed by injection through the arteriovenous route, it is not possible to inject more than 110% of the meat's fresh weight (weight before thermal processing shrinkage) without appreciable loss of nutritional value. . Amino acid infusions were tested to support the protein content of rump meat because it was believed that amino acids have a fine particle size, easily disperse in aqueous media, and circulate better than pure protein isolates. However, up to a certain concentration of amino acids, the taste improved, but when used in amounts sufficient to provide adequate nutritional value, the taste became very unpleasant. The need to produce injected meat, even greater than 140% of the fresh weight of the meat, in the face of the rapid increase in food storage worldwide, makes the aforementioned poor taste and other impractical problems even more serious. The only previous trial on specially injected meat using soy protein isolate was reported by the Central Institute of Nutrition and Food, Bratsel, Belgium (196 Cape N.
O. n39) was done.

It was concluded that arterial and intravenous injections were not possible and that a 6% improvement in protein content could be achieved in the injected rump meat by needle injection directly into the muscle tissue to only 121% of the fresh weight. However, if more than 140% of the fresh weight is injected, the protein will separate. Media manufacturing methods create undesirable products. Furthermore, protein was found to reduce the sap retention properties of the preservation solution. Therefore, it is possible to simultaneously prepare meat injected to more than 140% of its fresh weight so as to produce a final cooked product with substantially the same salt-tolerant nutritional protein content as non-injected meat.
% or more would substantially advance the art.

It is an object of the present invention to provide a method for producing injected meat such as rump meat with a yield of more than 140% of its fresh weight and with a protein concentration equivalent to that of non-injected rump meat, but without loss of protein and taste. It is provided.

Other objects will become apparent from the following description of the invention.
Generally, the objects of the invention are achieved by a method for preparing a preservation medium containing proteinaceous substances, oily substances and conventional preservation ingredients.

This medium is simply injected with a needle into the meat muscle tissue, taking care to avoid arterial and intravenous injections. The product of the present invention is a uniquely formulated high protein preservation medium that is particularly suitable for specialty infused meats.

The preservation medium consists, in addition to the usual preservation ingredients, of proteinaceous substances and, if necessary, oily substances. The protein material of the preservation medium is a food grade isolate that is substantially free of natural fiber and carbohydrates along with protein.

This isolate may be of vegetable or animal origin, as long as it is particularly salt-tolerant, i.e., stable in the presence of salt, and has physical and chemical properties that make it susceptible to forming emulsions with hydrogenated vegetable oils. It can be created from any sexual source. The isolate must also produce an irreversible gel when heat-fixed. Although gelatin is a protein, it does not form an irreversible gel and is therefore not suitable for the present invention. The protein isolate must also have the nutritional value of natural meat protein. (Gelatin does not have this property.) Soy protein isolates are preferred for purposes of this invention. Importantly, other nutritive protein substances derived from both animal and vegetable sources can be used in the present invention as long as they are modified to form stable dispersions or emulsions that are compatible with the storage solids. be. Generally, the amount of protein mixed into the preservation medium is sufficient to give the injected meat the same nutritious protein status as that of non-injected meat, at least 140% of the original or raw weight of the meat. This amount should be at least 6% by weight of the storage medium. However, this amount should not be so thick that the preservation medium is too viscous to be injected through a syringe needle. The exact amount will vary depending on the desired texture, flavor, taste, appearance and type of meat product. Preferably, the protein isolate is used in an amount of about 7-10% by weight of the storage medium. The final meat product will have a total protein content of about 17 to about 21% of the meat at normal protein conditions. If desired, oily substances such as hydrogenated vegetable oils, dissolved refined animal fats such as beef tallow and lard, and adipose tissue can also be incorporated into the preservation medium.

This will cause the medium to be in the form of an emulsion rather than an aqueous dispersion. This shape is very convenient for various reasons.
For example, since the solubility of proteins in water is mostly that of colloidal dispersion, emulsions are much more stable than dispersions. Additionally, this emulsion serves to improve the stickiness of the meat loaf when the preserved meat is thawed and then rehardened. The oil used in the present invention may be any of a number of commercially available vegetable oils.

Other oils, dissolved refined animal fats such as beef tallow and pork fat, and adipose tissue can also be used. The oil of the present invention may be, for example, soybean oil, corn oil, peanut oil, and the like. The amount of oil may be from 0 to 15% depending on whether a thick emulsion or dispersion is desired. Preferably, an emulsion of 9% oil by weight, based on the weight of the storage medium, is used. Other preservative ingredients are, for example, inorganic phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, trisodium pyrophosphate and monosodium orthophosphate; salts such as sodium chloride and sodium erythorbate; sodium nitrate and sodium nitrite. There are inorganic nitrogen sources such as; sugar, which is commonly used in meat preservation, and of course water.

The type and amount of preserving ingredients depends on the type of meat being preserved. Typical compositions, based on the total weight of the storage medium of the present invention, are 70 to 90% water; 4% NaCl. O to 10.0%
, sugar 0.1-2.0%, sodium nitrite 0.05
0.2% to 0.2%, sodium nitrate 0.005 to 0.01
% and sodium erythorbate 0.05 to 0.2
%. In preparing the preservation medium of the present invention, it is important to ensure that the protein isolate is well hydrated by contacting it with water prior to addition for preservation. Phosphate or other salts must be added to the hydrated protein in dry form. If hydrated protein is added to a phosphate solution, the hydrated protein will coagulate like cottage cheese. This coagulum significantly reduces the injection capacity of the storage medium and causes protein precipitation or unacceptable collapse during storage. Furthermore, the conventional problem of water retention has significant consequences. It is believed that previous failures in protein isolate special infusion rump meat stem from misjudging this important order of addition. The preservation medium is particularly preferred for injecting into preserved meats such as pig or beef lean meat, poultry, fish, beef breast, beef thighs and especially rump meat to a level of about 140 to about 165% by weight of its fresh weight.

Even meats such as whale or mutton are within the scope of the present invention. The meat does not need to be raw or may be washed. In the method of the invention, the preservation medium is injected with a needle directly into the muscle tissue of the meat.

More specifically, the meat for canned ham is cut from the bone before being poured and, if necessary, is hardened again before being poured. What is important is that even when the meat is injected as low as 110% of the fresh weight, there is still a difference from the conventional method. Even if this difference is not as remarkable as 140% injection, it is still a distinctive difference from other injection methods. The product of the present invention is a novel meat product with uniform distribution of added protein gel.

Meat-like gels are irreversibly heat-set so that more than 50% of the meat product consists of non-meat substances with the nutritive tissue of meat. According to the present invention, no protein separation is observed after injection.

The reason why protein separation is eliminated is that the protein is more completely hydrated by changing the order of addition of ingredients according to the present invention, and during storage, the preservation medium is in a state where the protein retains its hydrated form. It is believed that this is because it converts into a gel and stays well in the injected meat. The invention is further illustrated by the following examples.

The invention is not limited to the details of these embodiments. Example 1 Two buttock meats weighing approximately 8.2k9 were skinned, defatted, and the muscles were sewn together and boned.

Meat was divided into three types: (a) rump red meat;
11.8kg (b) Red meat trim (t!'
Im) 1.6kg (c) fat trim
1.4k9 Soy Protein Isolate 1.0
A preservative salt-free medium was first prepared by dispersing 6k9 in 12.7 kg of water. The next amount of solids was then added. Solid NaClO. 73k9 Sodium Tripolyphosphate 0.14k9 Sugar 0.29k9 NaN030.0174
This dispersion was injected into k9NaN020.0319Kg red buttock meat with a needle.

The weight after injection was 17.4k9 or 147% of the fresh weight, but no protein separation occurred. After storing the meat for an hour, put it in a vacuum tumbler.7177I77! A Hg vacuum was applied. The meat was allowed to tumble for 6 hours before being removed and injected with the same preservation medium. Although the weight increased to 19.3 kg or 163% of the fresh weight, there was still no protein separation. Example 2 Example 1 was carried out, except that 9% of the water portion of the preservation medium was replaced by hydrogenated vegetable oil.

An emulsion was obtained and injected. Good results were obtained. Example 3 The method of Example 1 was repeated except that a portion of the water was removed and the phosphate was dissolved before mixing the water with the protein.

The result of the injection was an undesirable protein separation and a bad taste. Example 4 Inject buttock meat to 147% of the raw weight and put it into a meat massager.
The same procedure as in Example 1 was carried out, except that the sample was heat-treated for preservation after aging, and the same results were obtained.

Claims (1)

[Scope of the Claims] 1. A method for preparing a meat product in which a liquid medium containing a nutritional protein isolate, water, and preserving salts is prepared and preserved by injection into natural meat muscle tissue with a needle, comprising: (a) preserving salts; Prior to mixing, a salt-tolerant protein isolate that forms a gel when heat-fixed in water is first hydrated to create a liquid medium in an amount of at least 7% by weight of the medium, and (b) preservative salts are then added. (c) injecting natural meat tissue with a liquid medium prepared in the above order to a concentration of 140 to 165% of its fresh weight; The liquid medium becomes a homogeneously distributed meat-like gel, and the specially injected meat product retains the same protein nutritional value as natural meat tissue and substantially the same texture as natural meat tissue, with the protein remaining in its hydrated form in the final product. An improved method characterized by substantial protein retention and substantially no separation of proteins. 2. A method according to claim 1, wherein the amount of protein isolate is 7 to 10% by weight of the medium. 3 The amount of water used to hydrate the protein is approximately 75 to 9
A method according to claim 1, wherein the amount is 0% by weight. 4. The method of claim 1, wherein water is partially replaced in an amount of about 9% by weight of the medium with a lipid material selected from the group consisting of hydrogenated oils, molten refined animal fats and adipose tissue. . 5. The method according to claim 3, wherein the natural meat muscle tissue is selected from the group consisting of rump red meat, beef breast, beef thigh, poultry, mutton, whale, and fish. 6. The method according to claim 1, wherein the natural meat muscle tissue is red buttock meat.