RU2178643C2 - Method for meat preservation - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: the method suggests to treat meat with a salting mixture. The latter consists of the common salt: citric acid mixture at the following ratio of components, weight%: common salt - 94-96, citric acid - 4-6. On putting the meat into containers it should be poured over with melted fat of a slaughtered animal or poultry at mixture consumption being 9.5-10.5% and melted fat being 3-5% against meat weight. EFFECT: increased terms for meat preservation. 1 tbl, 1 ex

Description

 The invention relates to the meat industry and can be used to store fresh meat of slaughtered animals and poultry.

 Preserving the meat in a good condition in emergency situations (the use of nuclear weapons, accidents at nuclear power plants, natural disasters, etc.), when refrigeration units and their power supply can be broken, is a difficult task, especially in the summer season.

Under these conditions, methods of preserving meat will be necessary, ensuring its safety in places of mass forced slaughter of animals at positive temperatures without refrigerators. A more acceptable way of storing meat in such cases is canning with an ambassador (V. P. Koryazhnov, M. G. Tarshis, J. Sh. Shlipakov. Technology of animal slaughter products. M., Kolos, 1967. - P. 151-159; B A. Makarov, V. P. Frolov, N. F. Shuklin. Veterinary-sanitary examination with the basics of technology and standardization of livestock products. M., Agropromizdat. 1991. - S. 267-273). However, along with the positive aspects, the generally accepted salting methods, the main active ingredient of which is salt, have disadvantages:
- existing methods of dry and wet salting provide for an ambient temperature of no higher than + 6 ^o C;
- coccal forms of bacteria and salmonella can live and multiply even at a 12-15% concentration of sodium chloride, and CL. Botulinum does not form a toxin only when the concentration of sodium chloride is over 8%;
- excessively high salt concentrations (20% or more) lead to a decrease in meat quality: the transfer of meat nutrients to brine, protein denaturation and meat stiffness.

 In addition to table salt for salting meat according to the generally accepted method, sodium nitrite is used as an additional ingredient. It enhances the preservative effect of table salt and gives meat specific properties; in particular, sodium nitrite preserves the natural pink-red color of meat. However, the use of this curing ingredient has its negative aspects, since sodium nitrite in an acidic environment passes into nitrous acid, which is a very reactive nitrosating agent, converting amino acids of proteins into the corresponding nitrosoamine derivatives, which, as a rule, are quite active mutagenic substances . Essentially, this is due to the use of sodium nitrite only in solution and so that it would be no more than 5 mg per 100 g of the finished product and certainly under the strict control of the production laboratory (V. A. Makarov, V. P. Frolov, N. F. Shuklin, Veterinary-sanitary examination with the basics of technology and standardization of livestock products. M., Agropromizdat. 1991. - S. 267-273).

 As for the use of sodium nitrate as a curing ingredient, it is currently prohibited for these purposes, since the nitrate ion that appears in the solution is able to be reduced to a nitrite ion, which in the acidic environment leads to the formation of nitrous acid, which is a strong nitrosating agent.

 Another common curing ingredient is sugar, which acts as an antagonist of table salt, thereby softening the salinity of meat. In addition, sugar, as an easily oxidized substance, protects sodium nitrite from rapid oxidation. However, sugar is a valuable nutritious product, which imposes certain restrictions on its use as a curing ingredient.

 It should be noted that when using a composition without sodium nitrite, sugar is no longer needed.

A number of methods have been proposed to intensify the process of salting meat and meat products. However, all these methods have a number of significant disadvantages, among which the following should be noted:
- to implement these methods, metal-intensive massing apparatuses, vibrating installations, devices with perforated hollow needles for extrusion, vacuum systems, boilers for sterilization of brine, industrial sources of electricity with an operating voltage of 380 V are required, which cannot be used during mass slaughter of cattle in the absence of appropriate sophisticated equipment and a source of electricity;
- the use of physical methods leads to the razlochenie surface layers of meat, which is highly undesirable for storing raw materials
- they are mainly provided for meat for the purpose of its subsequent use as a raw material for sausage and ham products, i.e. for short-term storage (not more than 5-10 days) (Auth. St. USSR 545512, V. I. Litovka, V A. Petrovich, G. S. Kabaldin and others; Auth. Certificate of the USSR 556772, A. S. Bolshakov, V. G. Boreskov, A. G. Zabashta and others; Aut. Certificate of the USSR 925290, G E. Limonov, L.V. Gorlik, V.V. Kulinich).

 Known compositions proposed for salting meat by the extrusion method (Auth. Certificate. USSR 1042722, G. E. Limonov, L. M. Kornyushko, V. P. Danilevsky and others, 1983). These compounds include sodium chloride, sodium nitrite, phosphate, whey protein and flavoring, which is used as a mixture of various chemicals: diacetyl, diacetyl sulfite, acetic and lactic acids, aldehyde. However, the use of this composition requires a wide range of different chemicals, many of which are either a source of danger to human health (sodium nitrite) or deficient, which is very important when the question arises about the large volumes of meat processing. In addition, for the introduction of this composition requires appropriate equipment for extrusion and massaging, as mentioned above.

 A composition for salting meat is also known, including table salt (sugar), sugar, phosphate, sodium nitrite, and soy protein isolate, or soy protein concentrate, or dry blood, or egg powder, or mixtures thereof, are used as protein; the starter mixture additionally contains lactic acid bacteria of the species Lactobacterium acidophilum, Streptococcus termophilus in the corresponding ratio (Auth. certificate. USSR 1098537, II Timoshchuk, G.K. Babanov, S. S. Gulyaev-Zaitsev et al., 1984). However, this composition is very complex, in addition, the conditions for the preparation of yeast cultures are necessary, the necessary equipment for this is necessary. The raw material thus obtained has a short shelf life and is used in sausage and culinary production.

A known method of storing meat, involving the use of a composition including salt (food), as an active active substance, is ammonia (Auth. Certificate. USSR 1173970, N. T. Smolsky, V. I. Krishtafovich, Yu. G. Kostenko, M.K. Mavlyanova, 1985). To do this, prepare a saturated solution of sodium chloride (solution density 1.2 g / cm ³ , i.e., almost 20% solution) and add ammonia water (25% aqueous ammonia solution) in such an amount that the concentration of ammonia in the salt solution was 0.8%. After processing the meat, it is stored in a refrigerated room at 12 ^o C and a relative humidity of 85-90%. However, the residual amount of ammonia and its smell in the meat degrade the quality of the meat. In addition, it is necessary to use cold to cool the room to 12 ^o C. The specified composition does not provide long-term preservation of meat, but which exceeds 16-21 days, and requires special refrigerators for storing meat, which is a very undesirable condition in special cases.

 Closest to the proposed one is a method of storing meat, including processing the meat with a curing mixture and placing it in a container (Auth. Certificate. USSR 1253567, S. N. Sova, G. N. Koponovich, I. I. Timoshchuk, V. I. Rudik , 1986).

This method of storing meat has a number of significant disadvantages, namely:
- the method is based on the use of sodium nitrite, which has an active mutagenic effect on the cells of the body, and nine-sodium trisodium pyrophosphate, which is a deficient, expensive and also chemically unstable compound;
- the technology of preparing the starter culture involves culturing in a sterile environment, the raw whey is pasteurized before being added to the preserving composition, and the meat after processing with the preserving composition is aged at a certain temperature regime, which requires appropriate equipment, a lot of time and conditions, and makes the method unacceptable for large quantities of meat;
- the method involves the extrusion of a preservative composition or grinding meat to 2-3 mm, which leads to the need for protection against additional microbial contamination of meat;
- the method is designed for a short period of preserving and storing meat (not more than a month), when exceeded, spoiling of the microbiological agents of the preservative composition begins.

 The objective of the present invention is to increase the shelf life of meat while maintaining its food and veterinary-sanitary qualities.

To achieve the named technical result in the proposed method, which includes treating the meat with a curing mixture and then placing it in a container, a mixture of table salt with citric acid in the following ratio of components, wt. %:
Salt - 94-96
Citric Acid - 4-6
and after laying in a container, the meat is poured with melted fat of a slaughtered animal with a consumption of a mixture of 9.5-10.5% and melted fat 3-5% by weight of meat.

Distinctive features of the proposed method are:
- use as a curing mixture - a mixture of salt and citric acid. Citric acid was used for the first time in world practice for storing meat and its optimal quantitative content was established, which allows creating the necessary acidic environment and ensuring the antimicrobial properties of the mixture;
- to improve the penetration of the composition into the deeper layers and eliminate stiffness, the meat is kept in a preserved condition for the entire required shelf life;
- the proposed method of preserving increases the shelf life of meat in a benign condition up to 1 year or more at an ambient temperature of +18. . . +27 ^o C;
- the components of the preservative mixture are harmless and readily available; animal fat is obtained by slaughtering animals whose meat is preserved, and in sufficient quantities for this;
- pouring meat with melted animal fat, which then quickly cools to a solid consistency, prevents air from accessing the meat and reduces the activity of enzymatic and bacterial processes in the meat.

 The dry preserving mixture is prepared in containers of appropriate volume by thoroughly mixing the edible salt and citric acid in the above ratio with a wooden spatula. For canning use edible salt with a crystal size of 2.5-4.5 mm (grinding 0, 1, 2) containing not more than 1% impurities per dry substance (GOST 13830-84). Citric acid must meet the requirements of GOST 3652-69.

 For uniform mixing, the required amount of citric acid is pre-mixed with a small amount of sodium chloride, 4-5 times greater than the mass of citric acid. Then, the remaining mass of salt is added to the resulting mixture.

 Carcasses after veterinary inspection and 16-24 hours of ripening at ambient temperature are cut into cuts weighing 2-4 kg, which are rubbed with a preservative mixture with a mixture flow rate of 9.5-10.5% by weight of meat. For better salting out on thick cuts and near bones, cuts are made along the muscle fibers with an interval of 4-5 cm. Then the cut is tightly placed in a container for preservation and storage.

As containers, stainless steel containers, wooden, concrete, ceramic, glass containers, as well as other materials lined with plastic wrap (food grade, GOST 10354-82) can be used. The meat in the containers is crushed with a wooden circle (or grill) with a load. After compaction, the meat is poured with melted fat of a slaughtered animal with a temperature of 70-80 ^o C.

To do this, use internal raw fat of cattle, sheep and pigs, which are pre-crushed and heated in aluminum or cast-iron boilers at a temperature of 70-100 ^o C. The yield of internal raw fat in these animal species ranges from 1.5 to 6% by weight of carcasses. Fat for filling meat must meet the requirements of the standard for organoleptic characteristics for melted fats of the highest and 1st grade (GOST 25292-82).

 Fat quickly fills the free space between cuts of meat and covers with a continuous dense layer the entire surface of the meat and the wooden circle. The tank is closed by a lid. The meat is kept in this condition until the end of the shelf life.

The proposed method of canning allows you to maintain the benignity of meat at an ambient temperature of +18. . . +27 ^o C up to 1 year or more.

 We give examples of specific performance of the method, the results of which are presented in table. 1.

Example 1 (with the use of potassium nitrate and without filling with fat). Carcasses of lamb, beef and pork after daily maturation are cut into cuts weighing 2-4 kg, longitudinal cuts are made along them along the muscles. Then the meat is rubbed with a dry preserving mixture consisting of sodium chloride (99.9%) and potassium nitrate (0.1%) with a mixture flow rate of 9.5-10.5% by weight of the meat. Separately, by type of animal, the meat is placed in stainless steel containers, covered with a wooden circle and crushed with a load. The container is closed with a lid. The ambient temperature in the room during ripening, canning and storage of meat is +18. . . +27 ^o C.

 According to the results of organoleptic, biochemical and bacteriological studies, meat remains benign for 15 days.

Example 2. Meat cut prepared for canning in the same manner as in example 1, rubbed with a dry preserving mixture containing 92% sodium chloride and 8% citric acid, with a mixture flow rate of 9.5-10.5% by weight of meat, stacked in a container, covered with a wooden circle and crushed with a load. Then pour melted animal fat with a temperature of 70-80 ^o C.

 In examples 3, 4, 5 everything is the same as in example 2, except that the preservative mixture contained table salt, respectively, 94, 96, 98% and citric acid - 6, 4, 2%.

 During the storage of meat for 1, 3, 6, 9 and 12 months after canning, an organoleptic (GOST 7269-79), biochemical (GOST 23392-78) and bacteriological (GOST 21237-75) meat quality assessment is performed. After each examination (opening a layer of fat), the fat separated from the meat is melted and the meat is poured again so that the fat completely covers the surface of the meat.

 The above indicators of corned beef from meat of all animal species at concentrations of citric acid in a preservative mixture of 4-8% (examples 2-4) in all periods of the study corresponded to benign corned beef. When the concentration of citric acid in the mixture was 2% (example 5) in corned beef, a certain excess of the norm of the content of amino ammonia nitrogen was detected, a slight increase in the concentration of volatile fatty acids and bacterial contamination of the meat, as well as a grayish tint of meat and a slight smell of rancidity, starting from 1-3 months storage, which is associated with a low concentration of citric acid.

 As can be seen from the table, the most optimal limit for the concentration of citric acid in the mixture is 4-6%.

 A decrease in this level leads to a deterioration in the quality of corned beef, and the increase is not accompanied by a significant improvement in the safety of meat, at the same time leads to an overrun of this preservative and the high cost of the method.

 When the consumption of the mixture is 9.5-10.5% by weight of meat, the optimal limits for the content of salt and citric acid correspond to 8.9-10.1% and 0.4-0.6% of their content in meat.

Thus, the proposed method allows you to:
- significantly simplify the technology of storage of meat, because it involves the use of accessible and harmless substances produced by the domestic chemical industry, and does not require prior sterilization of preservatives, the use of special equipment and sources of electricity, which is very important in case of forced slaughter of cattle in emergency situations (accidents , catastrophes, natural disasters, etc.), in order to create a reserve of food products, in addition, the proposed method without significant investment can be used lzovat in any household and enterprises;
- increase the shelf life of meat at ambient temperatures of +18. . . +27 ^o C up to 1 year or more;
- significantly improve the quality of corned beef due to better preservation of moisture, proteins of extractive substances and reduce the rigidity of meat, due to being in its own juice and coating with solid fat.

Claims (1)

A method of storing meat, including treating the meat with a curing mixture and then placing it in a container, characterized in that a mixture of table salt and citric acid is used as curing mixture in the following ratio, wt. %:
Salt - 94 - 96
Citric Acid - 4 - 6
and after laying it in a container, the meat is poured with melted fat of a slaughtered animal with a flow rate of 9.5-10.5% and melted fat 3-5% by weight of meat.

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