MXPA96004935A - Incorporation of ca - Google Patents

Abstract

The present invention relates to a method for preparing meat containing the same pieces of meat, which comprises incorporating a frozen suspension of pieces of meat in brine, marinated or pickled in the refrigerated meat, characterized in that before freezing, the pieces of meat meat are fermented with an initial culture

Description

INCORPORATION OF MEAT DESCRIPTION OF THE INVENTION The present invention relates to a method for incorporating pieces of meat to meat. The pieces of meat are obtained by the removal of the meat during the normal preparation of total cuts of meat in the meat industry. The pieces usually, but not always are of low quality and usually contain some fat and some muscle tissue. It is possible, using the technology introduced in the market in recent years, to incorporate suspensions made of pieces of meat to the total cuts of simulated meat to increase the weight using a multiple needle injector. By controlling the parameters, such as the quantity of pieces injected, the ratio of meat / fat and the quality of the meat, this technology allows the production of cooked ham and other marinated meat products, without affecting the normal quality with respect to flavor, storage life and lack of visibility of the suspension, and in some cases improve them, for example, with regard to union and performance. The process is described in US-A-4, 960,599. The saving in the costs of pieces of injection is considerable when the pieces are of a low value compared with the total cuts of the meat. To impart a specific flavor character to improve microbiological stability, it has been proposed to ferment raw marinated meat using an initial brine culture or marinated before cooking to produce bacteriocins. However, since raw marinated meat can under no circumstances be allowed to ferment at a temperature greater than about + 8 ° C prior to cooking, the major problem is finding an initial culture that can produce bacteriocins and a specific flavor at a low temperature. Some commercially available crops have been tested, but the effect on the final quality of the product with respect to taste and microbiological stability is minimal. In addition, the production time before the cooking stage must be prolonged considerably. Surprisingly, it has been found that by applying the fermentation step with an initial culture in the pieces of meat prior to incorporation thereto, it is possible to adapt the fermentation parameters such as temperature, time, humidity and ingredients, etc., to their optimal values. Accordingly, the present invention provides a method for preparing meat containing pieces of meat therein, which comprises incorporating a frozen suspension of pieces of meat in brine, marinated or pickled meat to the frozen meat, characterized in that before freezing, the pieces of meat are fermented with an initial culture. The meat used in the process can be obtained from all types of meat such as pork, beef, lamb, poultry and fish. For example, raw whole cuts of meat can be frozen, for example, at a temperature of -2 ° C to 12 ° C, preferably 2 ° to 10 ° and especially 3 ° to 8 ° C, separated and the pieces removed in a usual way. The pieces of meat used are preferably those removed from the actual piece of meat that is going to be treated, but it is also possible to use pieces of the same type of meat as the meat that is going to be treated. It is also possible to use pieces of a different type of meat than the meat to be treated, although this is generally less preferred. The pieces can be incorporated into the total cuts of meat in pieces, as such or in smaller portions of meat formed by dividing the total cuts of meat into pieces that have an average diameter of 0.5 to 10 cm, more conveniently of 1 to 5 cm . When the pieces of meat are incorporated into the total cuts of meat, this is conventionally carried out by injection, using for example a multi-needle injector. When pieces of meat are incorporated into smaller portions of meat, this can be carried out by mixing the pieces of meat with the smaller portions of meat, for example, with stirring such as stirring or stirring. For example, a suspension of pieces of meat can be added directly to the stirrer. Prior to fermentation, the pieces of meat are conveniently milled until most of their particles have a diameter size of less than 30 mm, and their average particle size is from 1 mm to 5 mm, preferably a diameter of 2 mm. mm to 4 mm. Before, during or after the addition of the initial culture, the pieces of ground beef can be mixed with a brine, marinated or pickled. As is well known, a pickle is used to preserve the meat and may contain brine, vinegar or other salt or acidic liquor, while a marinade is used to flavor the meat and may contain brine, vinegar or wine, oil, spices and herbs, etc. For example, the pieces of ground meat can be mixed with sugar and a nitrite salt such as sodium nitrite. The pH of the mixture is usually in the range from about 5.2 to 6.3, preferably from 5.5 to 6.0. Suitable initial cultures can be obtained from Lactobacillus, Streptococcus or Pediococcus species and preferred strains are Lactobacillus sake (L. eake), Pediococcus acidilacti (P. acidilacti) and for example ßalami. The initial culture can be mixed in water as is conventional before adding it to the pieces of meat. The amount of initial culture used can be from 0.1 to 10 ml, preferably from 0.5 to 5 ml and especially from 0.75 to 2.5 ml per kg of the ground pieces of meat. The mixture of ground pieces of meat and the initial culture in brine, pickle or marinade is advantageously packaged in a container or tank suitable for fermentation such as a bag or a plastic cavity, within which fermentation is carried out. . The fermentation can take place at a temperature of 0 ° to 55 ° C, preferably of 8 ° to 45 ° C and more preferably of 15 ° to 40 ° C, for a period of about 12 hours to about 7 days, of preference from 18 hours to 5 days. During the first stages of the fermentation, for example, after a period of about 6 to 30 hours and usually after a period of 12 to 24 hours, the pH drops, for example from pH 5.2 to 5.3 or higher. After fermentation, the fermented milled pieces of meat are frozen, for example at a temperature of minus -5 ° to -30 ° C, preferably -15 ° to -25 ° C. After freezing, the fermented ground meat pieces are advantageously flaked, for example, to particles having a maximum volume of approximately 2cc, preferably a maximum volume of Ice. After freezing, a brine, marinated or frozen marinade can be mixed with the fermented pieces of meat to form a suspension. The mixture can be made by emulsifying one or more times, for example, up to four times. The frozen brine may be at a temperature of 0 ° to -30 ° and preferably -5 ° to -12 ° C. The ratio of brine, marinated or marinaded to the fermented pieces of meat can be from 1: 1 to 20: 1, preferably from 1.5: 1 to 15: 1 and more preferably from 2: 1 to 9: 1. For example, a brine may consist of a mixture of nitrite salt, sugar, ascorbate and water. The nitrite and ascorbate salts are conveniently the sodium salts. The frozen suspension of pieces of meat in brine, marinade or pickle is then heated to a temperature not higher than + 1 ° C, for example from approximately -2 ° to -10 ° C, preferably from -4 ° C to -8 ° C. ° C and is incorporated into the cooled meat. The temperature and the suspension should not exceed + 1 ° C, otherwise, the proteins could be extracted, which would cause the suspension to thicken quickly and this can cause the subsequent coagulation of the needles when the pieces of meat are injected to the meat with needles.

The amount of pieces of meat incorporated into the meat can vary, for example up to 15%, conveniently from 1 to 10% and preferably from 2 to 6% by weight, based on the weight of the meat. During the incorporation of the suspension of the pieces of meat into the meat, especially by means of injection, a portion of the suspension of the pieces of meat is squeezed out of the meat and can be returned to the batch containing the mixture of pieces with brine, where it is cooled again. Any portion of the returned suspension is preferably emulsified at one time, more preferably two or three times, with the next batch since it may contain small particles of meat, which break off from the muscles during injection and which can cause coagulation of the needles. When the pieces of meat are incorporated by means of injection, a part of the suspension of the pieces of meat are preferably added separately, so that some can be absorbed during the stirring, since it is not usually possible to incorporate the desired percentage exact suspension by means of injection. After the injection, the meat can be processed conventionally. The meat product can be a chilled product, which is either cooked or uncooked, or can be frozen, preferably marinated or dried. Examples of uncooked chilled meat products are butter, bacon, smoked ham, etc. An example of a cooked and cold meat product is cooked ham. For a cold, cooked product such as cooked ham, the meat may undergo tenderization, stirring, molding, cooking, cooling, storing, slicing and packing methods by conventional methods such as those described in the art. The process of the present invention can provide protection against unwanted bacteria such as Listeria in cold products and improved flavor in frozen and dried products. The following Examples further illustrate the present invention. The parts and percentages are by weight.

Example 1 A whole ham was cooled to 5 ° C and cut by removing the fat, tendons, etc., before separating it into different total cuts of meat. The pieces removed from the whole ham, that is, the fat, tendons, etc., were ground in a Kilia grinder at an average particle size of 3 mm, mixed in a Hobart mixer with 2% dextrose, a mixture of 0.5 % of sodium nitrite and 0.5% of sodium chloride, 1% of sodium chloride and 1.0% of an initial culture of L. sake that contains 106-107 bacteria per gram of the pieces. The mixture was packed in plastic bags and fermented at 25 ° C for 36 hours. The pH dropped rapidly on the first day from an initial pH value of 6 to a pH of 5. After fermentation, the fermented mixture was bagged and frozen at -20 ° C, flaked in a former of magurit flakes to particles with dimensions of 0.5 x 0.5 x 0.5 cm and heated to -15 ° C. Then, a brine at -8 ° C composed of 10.08% sodium nitrite, 0.18% sodium ascorbate, 2.28% dextrose and 87.46% water (corresponding to an injection level of 40.5% and a level of 7% of pieces in the final product) was mixed with the flakes of the fermented mixture in a ratio of 3 parts of brine to one part of flakes. The mixture is carried out by emulsifying three times to form a suspension. The suspension was then injected at -6 ° C in one of the total cuts of ham through a multi-needle injector and the ham, which contains the fermented pieces of meat, is then subjected to tenderization, stirring, molding, cooking, cooling, storage, slicing and finally packing by conventional methods. The cold cooked ham had a longer storage life and an improved flavor, compared to a similar product that contains pieces of meat that were not fermented. In addition, a similar product containing pieces of meat that have not been fermented within the total cut of meat at 5 ° C had a shorter shelf life and a flavor lower than the cold cooked ham product as prepared in Example 1 .

Example 2 A procedure similar to that described in Example 1 was followed, except that the injection level of the suspension was only 17.3% instead of the 40.3% level used in Example 1, giving an addition of only 3% of pieces in the final product instead of 7% in Example 1. The cold cooked ham had a longer storage life and an improved flavor, compared to a similar product containing pieces of meat that were not fermented. In addition, a similar product that contains pieces of meat that have not been fermented within the total cut of meat at 5 ° C, had a shorter shelf life and a flavor lower than the cold cooked ham product as prepared in Example 2 Having described the invention as above, property is claimed as contained in the following:

Claims (20)

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1. A method for preparing meat containing pieces of meat therein, which comprises incorporating a frozen suspension of pieces of meat in a brine, marinated or pickled to cold meat, characterized in that before freezing, the pieces of meat are fermented with a initial culture.

2. The process according to claim 1, characterized in that the raw meat is cooled to a temperature of -2 ° to 12 ° C.

3. The method according to claim 1, characterized in that the pieces of meat used are those removed from the actual piece of meat to be treated.

4. The method according to claim 1, characterized in that the pieces of meat used are pieces of the same type of meat as the meat to be treated.

5. The method according to claim 1, characterized in that the incorporation of the pieces of meat to the total cuts of meat is carried out by means of an injection using a multiple needle injector.

6. The method according to claim 1, characterized in that before the fermentation, the pieces of meat are ground until the majority of their particles have an average particle size smaller than a diameter of 30 mm.

7. The method according to claim 1, characterized in that before, during or after the addition of the initial culture, the ground pieces of meat are mixed with a brine, pickled or marinated.

8. The process according to claim 1, characterized in that the pH of the mixture containing the initial culture is in the range of about 5.2 to 6.3.

9. The method according to claim 1, characterized in that suitable initial cultures are obtained from Lactobacillus, Streptococcus or Pediococcus species.

10. The process according to claim 1, characterized in that the fermentation takes place at a temperature of 0 ° to 50 ° C for a period of about 12 hours to about 7 days.

11. The process according to claim 1, characterized in that after a period of 12 to 24 hours of fermentation, the pH falls from 5.2 to 5.3 or lower.

12. The process according to claim 1, characterized in that after fermentation, the fermented ground beef pieces are frozen at a temperature of -5 ° to -30 ° C.

13. The process according to claim 1, characterized in that after freezing, the fermented ground beef pieces are flaked to particles having a maximum volume of about 2cc.

14. The method according to claim 1, characterized in that after freezing, a brine, pickled or frozen marinade is mixed with the fermented pieces of meat to form a suspension.

15. The method according to claim 1, characterized in that the ratio of brine, marinade or marinade to the fermented pieces of meat is from 1: 1 to 5: 1.

16. The method according to claim 1, characterized in that the frozen suspension of pieces of meat in brine, marinade or marinade is then heated to a temperature not higher than + 1 ° C and is injected into the cold total meat cut.

17. The method according to claim 1, characterized in that the amount of pieces of meat incorporated in the total cut of meat is up to 15% by weight based on the weight of the total cut of meat.

18. The method according to claim 1, characterized in that after the incorporation, the meat is cooled, frozen or dried.

19. The method according to claim 18, characterized in that the meat is cooked before being cooled.

20. A meat product that at any time that is produced by a method according to any of the preceding claims.