USRE26054E - Meat curing process and composition therefor - Google Patents
Meat curing process and composition therefor Download PDFInfo
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- USRE26054E USRE26054E US26054DE USRE26054E US RE26054 E USRE26054 E US RE26054E US 26054D E US26054D E US 26054DE US RE26054 E USRE26054 E US RE26054E
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- United States
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- meat
- curing
- cyclohexanetrione
- cure
- color
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- Expired
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- 235000013372 meat Nutrition 0.000 title description 71
- 239000000203 mixture Substances 0.000 title description 28
- 238000000034 method Methods 0.000 title description 8
- SUEVWEWAIVZWCQ-UHFFFAOYSA-N cyclohexane-1,2,3-trione Chemical compound O=C1CCCC(=O)C1=O SUEVWEWAIVZWCQ-UHFFFAOYSA-N 0.000 description 32
- 239000011780 sodium chloride Substances 0.000 description 23
- 235000002639 sodium chloride Nutrition 0.000 description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 22
- 239000003795 chemical substances by application Substances 0.000 description 16
- 235000019542 Cured Meats Nutrition 0.000 description 14
- LPXPTNMVRIOKMN-UHFFFAOYSA-M Sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 14
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 14
- 150000003839 salts Chemical class 0.000 description 11
- 239000000243 solution Substances 0.000 description 9
- 229960003753 Nitric Oxide Drugs 0.000 description 7
- 238000005554 pickling Methods 0.000 description 7
- 235000010288 sodium nitrite Nutrition 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 6
- TYQCGQRIZGCHNB-JLAZNSOCSA-N L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000013580 sausages Nutrition 0.000 description 5
- VWDWKYIASSYTQR-UHFFFAOYSA-N Sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 4
- 229960004793 Sucrose Drugs 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 3
- -1 alkali metal nitrite Chemical class 0.000 description 3
- 239000000969 carrier Substances 0.000 description 3
- 230000001419 dependent Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 150000002826 nitrites Chemical class 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 239000011833 salt mixture Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 229940072107 Ascorbate Drugs 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 229910001963 alkali metal nitrate Inorganic materials 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005562 fading Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015244 frankfurter Nutrition 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000010344 sodium nitrate Nutrition 0.000 description 2
- 239000004317 sodium nitrate Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000001015 Abdomen Anatomy 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 210000002370 ICC Anatomy 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- AQMNWCRSESPIJM-UHFFFAOYSA-M Sodium metaphosphate Chemical compound [Na+].[O-]P(=O)=O AQMNWCRSESPIJM-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminum Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 125000003289 ascorbyl group Chemical class [H]O[C@@]([H])(C([H])([H])O*)[C@@]1([H])OC(=O)C(O*)=C1O* 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 150000004683 dihydrates Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 230000000087 stabilizing Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
Definitions
- This invention relates to an improved method of curing meat and, more particularly, to an economical method for accelerating the curing of meat and to compositions useful in meat curing.
- curing salt compositions which include sodium chloride, an alkali metal nitrite and/or nitrate along with ascorbic or isoascorbic acid.
- sugar in the form of cane, beet, or corn sugar may also be added to the medium, which in addition to enhancing the flavor is also of importance in producing a desirable curing medium.
- Phosphate in the form of sodium tripolyphosphate, sodium metaphosphate and trisodiumphosphate may also be added to the curing medium. in varying amounts in accordance with methods previously described in the prior art.
- Other agents such as spices and various seasonings are also commonly employed in the curing process. In general, therefore, it might be said that ordinarily the main ingredients employed in the curing of meat are sodium nitrate, sodium nitrite, sugar and ascorbic acid or an isomer, salt or ester thereof.
- a still further object of the present invention is to provide curing mediums and a method of curing meat which will result in the development of a desirable cure color in the meat which is stable under exposure to fluorescent light for long periods of time.
- a curing medium which, in addition to a source of nitric oxide, includes a small amount of 1,2,3-cyclohexanetrione.
- a rapid cure of the meat may be obtained by using unusually small amounts of the compound in the curing medium.
- it since it is chemically Re. 25,054 Reissued July 5, 1966 ICC compatible with ascorbate salts, it may desirably be included as an additional ingredient in a conventional ascorbate curing medium.
- 1,2,3-cyclohexanetrione can be employed with particular advantage as a com ponent of a so-called pickling solution, i.e., a water solution of salt, sodium nitrite sucrose and other curing agents.
- a so-called pickling solution i.e., a water solution of salt, sodium nitrite sucrose and other curing agents.
- the pickling solution may be merely a solution of the desired ingredients in which the meat may be soaked
- a more desirable practice in the rapid curing of meat is to employ a so-called “pumping pickle or "injection pickle, thus shortening the time necessary to effect complete curing of the piece of meat to be cured.
- This medium is particularly desirable for the curing of primal cuts of meat such as hams, loins and the like.
- the meat to be cured may be allowed to soak in the pickle solution or, if a more rapid cure is desired, the pickling solution may be injected into the meat to permit a more rapid diffusion of the curing agent throughout the tissue.
- comminuted meat of the type used in preparing commercial sausages is mixed with a curing salt mixture containing sodium chloride, sodium nitrite and a small amount of 1,2,3-cyclohexanetrione.
- a curing salt mixture containing sodium chloride, sodium nitrite and a small amount of 1,2,3-cyclohexanetrione.
- the amounts of salts and additives which are included in the dry salt curing mixture should be so adjusted that an aqueous solution of the curing mixture has a pH of from about 5 to about 8.5.
- compositions including a small amount of 1,2,3-cyclohexanetrione and a diluting edible carrier composition which contains no nitrite curing salt.
- These compositions may be used in fresh meat processing as well as in cured meat processing. It is desirable to have such compositions available for the nitrite curing of meat in view of the fact that com.- positions containing both nitrite salts and 1,2,3-cyclohexanetrione are subject to deterioration when stored for long periods under variable conditions of temperature.
- compositions include sodium chloride which may take the place of, or supplement, the sodium chloride contained in a nitric-oxide producing curing composition.
- a nitric-oxide producing curing composition containing sodium chloride and a small amount, e.g. at least about 0.1% of l,2,3cyclohexanetrione there are also included a variety of binders, fillers, seasoning and flavoring agents such as sugars, spices in the form of oils or oleoresins or as ground spice.
- These dry curing compositions may also contain other edible ingredients such as flours, starches, corn sugar, cane sugar, casein, dry powdered milk, and gelatin.
- compositions of this type may be prepared for distribution and use in the curing of meat, along with added alkali metal nitrates and/or nitrites and additional sodium chloride, if desired.
- the amount of the composition which is added along with the nitrite salt mixture is adjusted so that there is provided from .00l% to about .05% of 1,2,3-cyclohexanetrione based on the weight of the meat.
- the curing mixtures utilized in the process of our invention may be employed conveniently in the preparation of other types of special meat products.
- special meat products for example,
- pork bellies may be cured for bacon by the use of a dry salt mixture containing at least 0.001% 1,2,3-cyclohexanetrione.
- various cured meat products which may be produced in accordance with the present invention are frankfurters, Vienna sausage, Bologna, cured meat loaves, salami, chopped ham, and such cured meat products as these which are manufactured from an emulsion of meat and water, and the like.
- 1,2,3-cyclohexanetrione can be added to other curing agents in an amount which is dependent on the method of cure used, the material which is being cured, the acceleration of cure desired, or the need to maintain the cure color for prolonged periods of time on exposure of the cured meat to fluorescent light.
- the amount of 1,2,3-cyclohexanetrione which is added to the curing mixture varies with the curing reaction and is partly dependent on the amount of cure acceleration required and on the desirability for having unusual color stability conferred on the cured meat. The exact amount must be determined, in most cases, experimentally, and is dependent upon the specific curing medium selected.
- 1,2,3-cyclohexanetrione in an amount of at least 0.001%, based on the weight of the meat, results in a rapid, accelerated cure.
- EXAMPLE 1 The curing of chopped meat with 1,2,3-cyclohexanetrione Experimental sausage is prepared from fresh ground meat comprising 60% beef chucks and 40% pork trimmings in admixture with curing agents according to the following formula:
- Test agent dissolved in 5.0 ml. of distilled water.
- the meat, salt and sodium nitrite are first mixed in a conventional type mixer, for example a Hobart Model N-50 mixer set at speed No. 2 in a chilled stainless steel bowl for approximately 2 minutes.
- the distilled water containing the test agent is then added and mixing is continued for approximately 1 minute.
- the percentage ievels of the test agent based on the weight of the meat used, are indicated in Table A below.
- the samples are packed into ml. beakers, covered with aluminum foil, and maintained for approximately 20 minutes at 40 F., cooked in a water bath at 73 C. for about 45 minutes. During the time of cooking the rate of cure color developed is observer at intervals. As indicated above, full cure color is assigned a value of 6; complete loss of cure color, a value of 0.
- EXAMPLE 3 Use of 1,2,3-cyclohexanetrione in the pickling curing of pork color.
- the injection pickle used ha the following composition:
- Density of pickle solution is about 9.5 pounds/gallon.
- the covering pickle used has the following approximate composition:
- test agent employed is 1,2,3-cyclohexanetrione in the form of its dihydrate.
- a method of curing meat to accelerate the rate of curing and to stabilize the color of the cured meat which comprises contacting the meat with at least 0.001% by weight of the meat of 1,2,3-cyclohexanetrione and a nitric oxide-producing curing medium in a pH range of about 5.0 to about 8.5.
- the improvement which comprises carrying out the curing reaction with a nitric acid-producing curing medium in a pH range of about 5.0 to about 8.5 containing at least 0.001 to 1,2,3- cyclohexanetrione based on the weight of the meat.
- a meat curing preparation including sodium chloride, nitric oxide-producing medium and at least 0.001 by weight] a sufficient amount of 1,2,3-cyc10heXane-trione [based on the weight of the meat], to accelerate the meat cure and stabilize the cure color, said meat curing preparation having a pH range of about 5.0 to about 8.5.
- a solid curing salt composition for the curing of meat containing sodium chloride at least one member selected from the group consisting of an alkali metal nitrite and an alkali metal nitrate and [at least 0.001% by weight] a sufiicient amount of 1,2,3-cyclohexanetrione [based on the weight of the meat,] to accelerate the meat care and stabilize the cure color, said solid curing salt composition having a pH range of about 5.0 to about 8.5.
- a composition useful in treating meat and meat products which comprises a substantially dry homogeneous mixture containing [at least 0.001%] a suflicient amount of 1,2,3-cyclohexanetrione [based on the weight of the meat] to accelerate the meat cure and stabilize the cure c lor and, as substantially all the remainder, a diluting edible carrier composition therefor, said carrier composition being essential for the nitrite curing of meat and having a pH range of about 5.0 to about 8.5.
- a meat pickling solution comprising an aqueous solution of [at least 0.001%] a suflicient amount of 1,2,3- cyclohexanetrione [based on the weight of the meat,] to accelerate the meat cure and stabilize the cure color, sodium nitrite, sodium chloride and sucrose, said meat pickling solution having a pH range of about 5.0 to about 8.5.
- the improved method accelerating the rate of cure and of stabilizing of the cure color of meat which is being cured by the action of curing composition containing alkali nitrite, said method consisting of adding to said curing composition before use 1,2,3-cyclohexanetrione in an amount of at least 0.001% based on the weight of the meat, said curing composition having a pH range of about 5.0 to about 8.5.
Description
United States Patent Jersey No Drawing. Original No. 3,201,263, dated Aug. 17, 19;65, Ser. No. 273,553, Apr. 17, 1963. Application for reissue Dec. 17, 1965, Ser. No. 517,167
Claims. (Cl. 99222) Matter enclosed in heavy brackets II appears in the original patent but forms no part of this reissue specification; matter printed in italics indicates the additions made by reissue.
This invention relates to an improved method of curing meat and, more particularly, to an economical method for accelerating the curing of meat and to compositions useful in meat curing.
Originally, one of the main purposes of curing meat Was to preserve the meat without refrigeration. The socalled curing process consisted essentially of the addition of salt. Later it was found that by the addition of various agents the flavor and color of the meat could be substantially enhanced. It was also found that the use of other agents, notably ascorbic acid, its isomers and salts, accelerated and stabilized the curing of meat so that the time involved in the curing process could be substantially reduced, resulting in faster and more carefully controlled curing cycles.
In the processing of meat today it is now a common practice to employ curing salt compositions which include sodium chloride, an alkali metal nitrite and/or nitrate along with ascorbic or isoascorbic acid. If desired, sugar in the form of cane, beet, or corn sugar may also be added to the medium, which in addition to enhancing the flavor is also of importance in producing a desirable curing medium. Phosphate in the form of sodium tripolyphosphate, sodium metaphosphate and trisodiumphosphate may also be added to the curing medium. in varying amounts in accordance with methods previously described in the prior art. Other agents such as spices and various seasonings are also commonly employed in the curing process. In general, therefore, it might be said that ordinarily the main ingredients employed in the curing of meat are sodium nitrate, sodium nitrite, sugar and ascorbic acid or an isomer, salt or ester thereof.
It will be observed from the foregoing that, of the principal additives employed in the curing of meat, ascorbic acid or one of its isomers is the most expensive of the ingredients utilized.
It is an object of this invention to provide a method for the curing of meat which is substantially reduced in cost when compared with the presently-employed salt ascorbate mediums.
It is a further object to provide such a low-cost medium which, however, will function in such a way that a rapid, carefully-controlled curing reaction will be effected.
A still further object of the present invention is to provide curing mediums and a method of curing meat which will result in the development of a desirable cure color in the meat which is stable under exposure to fluorescent light for long periods of time.
In accordance with one embodiment of our invention, it has been found that it is possible to effect a rapid and carefully-controlled cure of meat by employing a curing medium which, in addition to a source of nitric oxide, includes a small amount of 1,2,3-cyclohexanetrione. One of the desirable features of this particular compound used as a curing agent is that a rapid cure of the meat may be obtained by using unusually small amounts of the compound in the curing medium. Also, since it is chemically Re. 25,054 Reissued July 5, 1966 ICC compatible with ascorbate salts, it may desirably be included as an additional ingredient in a conventional ascorbate curing medium.
In accordance with a further embodiment of our invention, it has been found that when amounts of at least 0.01% of 1,2,3-cyclohexanetrione, based on the weight of the meat, are incorporated into the curing medium, the characteristic pink-red color of the cured meat is stabilized against fading to a brown color when the meat is exposed to fluorescent light for a relatively long period of time.
In accordance with a further embodiment of our invention, it has been found that 1,2,3-cyclohexanetrione can be employed with particular advantage as a com ponent of a so-called pickling solution, i.e., a water solution of salt, sodium nitrite sucrose and other curing agents. In such a method it is desirable to maintain the pH of the pickling medium at between about 5 and about 8.5 in order that the curing reaction will take place efficiently. Although the pickling solution may be merely a solution of the desired ingredients in which the meat may be soaked, a more desirable practice in the rapid curing of meat is to employ a so-called "pumping pickle or "injection pickle, thus shortening the time necessary to effect complete curing of the piece of meat to be cured.
This medium is particularly desirable for the curing of primal cuts of meat such as hams, loins and the like. The meat to be cured may be allowed to soak in the pickle solution or, if a more rapid cure is desired, the pickling solution may be injected into the meat to permit a more rapid diffusion of the curing agent throughout the tissue.
Pursuant to a still further method of carrying out the process of our invention, comminuted meat of the type used in preparing commercial sausages, such as frankfurters, is mixed with a curing salt mixture containing sodium chloride, sodium nitrite and a small amount of 1,2,3-cyclohexanetrione. The amounts of salts and additives which are included in the dry salt curing mixture should be so adjusted that an aqueous solution of the curing mixture has a pH of from about 5 to about 8.5.
According to one further embodiment of our invention, there are provided dry homogeneous compositions including a small amount of 1,2,3-cyclohexanetrione and a diluting edible carrier composition which contains no nitrite curing salt. These compositions may be used in fresh meat processing as well as in cured meat processing. it is desirable to have such compositions available for the nitrite curing of meat in view of the fact that com.- positions containing both nitrite salts and 1,2,3-cyclohexanetrione are subject to deterioration when stored for long periods under variable conditions of temperature.
Such compositions include sodium chloride which may take the place of, or supplement, the sodium chloride contained in a nitric-oxide producing curing composition. In such curing compositions containing sodium chloride and a small amount, e.g. at least about 0.1% of l,2,3cyclohexanetrione there are also included a variety of binders, fillers, seasoning and flavoring agents such as sugars, spices in the form of oils or oleoresins or as ground spice. These dry curing compositions may also contain other edible ingredients such as flours, starches, corn sugar, cane sugar, casein, dry powdered milk, and gelatin. Compositions of this type may be prepared for distribution and use in the curing of meat, along with added alkali metal nitrates and/or nitrites and additional sodium chloride, if desired. The amount of the composition which is added along with the nitrite salt mixture is adjusted so that there is provided from .00l% to about .05% of 1,2,3-cyclohexanetrione based on the weight of the meat.
The curing mixtures utilized in the process of our invention may be employed conveniently in the preparation of other types of special meat products. For example,
pork bellies may be cured for bacon by the use of a dry salt mixture containing at least 0.001% 1,2,3-cyclohexanetrione. In addition, various cured meat products which may be produced in accordance with the present invention are frankfurters, Vienna sausage, Bologna, cured meat loaves, salami, chopped ham, and such cured meat products as these which are manufactured from an emulsion of meat and water, and the like.
In addition to the accelerated curing action obtained by employing a small amount of 1,2,3-cyclohexanetrione as a component of a nitric oxide-containing curing medium, other important advantages are gained by the use of this material. Outstanding among these advantages is the unusual color stability conferred on the cured meat product as compared with the prior art cu red meat products when exposed for long periods of time to the action of fluorescent light.
In accordance with our invention, we have found that 1,2,3-cyclohexanetrione can be added to other curing agents in an amount which is dependent on the method of cure used, the material which is being cured, the acceleration of cure desired, or the need to maintain the cure color for prolonged periods of time on exposure of the cured meat to fluorescent light. The amount of 1,2,3-cyclohexanetrione which is added to the curing mixture varies with the curing reaction and is partly dependent on the amount of cure acceleration required and on the desirability for having unusual color stability conferred on the cured meat. The exact amount must be determined, in most cases, experimentally, and is dependent upon the specific curing medium selected. In most cases it has been found that adding 1,2,3-cyclohexanetrione in an amount of at least 0.001%, based on the weight of the meat, results in a rapid, accelerated cure. Amounts used in excess of about 0.02% of l,2,3-cyclohexanetrione, based on the weight of the meat, when employed as a curing agent in combination with a nitric oxide producing medium, result in the production of a cured meat product having a desirable pink-red cure color which is stable and does not fade for long periods of time on exposure to fluorescent light.
It has been found generally satisfactory when a stabilized cure color is desired to employ amounts of 1,2,3- cyclohexanetrione ranging from about 0.02% to about 0.05%, based on the weight of the meat. Amounts in excess of 0.05% up to about 0.2% can be used, if desired, but it is believed that amounts in excess of about 0.05% are unnecessary and, thus, uneconomical in the meat curing process. If color stability under exposure to fluorescent light in the cured meat is not a necessary feature of the desired product, smaller amounts of the curing agent than 0.02% may be employed in the curing reaction. However, at least an amount of about 0.001%, based on the weight of the meat, should be employed in order to provide a curing medium which will effect an accelerated and rapid cure when employing a nitric oxide curing medium.
In the examples which follow, the cure color of the meat was visually inspected and given a relative intensity of cure color rating based on comparison with a standard sample of cured meat, ranging from (which represents complete loss of red cure color) to a value of 6 (a pinkyred full cure color). The examples which follow are intended to be merely illustrative of some of the specific embodiments of our invention, the limits of which are defined in the appended claims.
EXAMPLE 1 The curing of chopped meat with 1,2,3-cyclohexanetrione Experimental sausage is prepared from fresh ground meat comprising 60% beef chucks and 40% pork trimmings in admixture with curing agents according to the following formula:
Meat gm. Sodium nitrite 1.0 ml. of 1% stock solution. Sodium chloride 3.0 gm.
Test agent dissolved in 5.0 ml. of distilled water.
The meat, salt and sodium nitrite are first mixed in a conventional type mixer, for example a Hobart Model N-50 mixer set at speed No. 2 in a chilled stainless steel bowl for approximately 2 minutes. The distilled water containing the test agent is then added and mixing is continued for approximately 1 minute. The percentage ievels of the test agent, based on the weight of the meat used, are indicated in Table A below. The samples are packed into ml. beakers, covered with aluminum foil, and maintained for approximately 20 minutes at 40 F., cooked in a water bath at 73 C. for about 45 minutes. During the time of cooking the rate of cure color developed is observer at intervals. As indicated above, full cure color is assigned a value of 6; complete loss of cure color, a value of 0. Intermediate values are assigned, depending upon the visually-estimated loss. The rapidly of development of cure color on addition of small amounts of 1,2,3-cyclohexanetrione, compared with the control sample containing no 1,2,3-cyclohexanetrione, is evident from the data in Table A.
TABLE A.RATE OF COLOR DEVELOPMENT USING 1,2,3-
CYCLOIIEXANEIRIONE Percent ol Cure ColorRclative Intensity Test Agent Sample Added (by Weight of 4 min. 8 ruin. 16 min. 28min.
Meat) 0 0 0 1 2 (1.001 I 1 6 ti 0. 005 1 1 4 6 0. ()1 1 1 h ti (J. 034 1 3 0 [i 0. 05 l 3 b 6 EXAMPLE 2 Stability of cure color of meat cured with 1,2,3- cyclohexanetrione The procedures of Example 1 are repeated, using the following amounts of 1,2,3-cyclohexanetrione based on the weight of the meat: 0.01, .034 and .50%. The cured meat is then cooled overnight at 40 F., cut into slices about A" thick, wrapped in Saran, and exposed to fluorescent lighting of an intensity of 70 foot candles, and the rate of fading of the cure color observed. The results are recorded in Table B. It is clear from an inspection of the results recorded in Table B that amounts of 1,2,3- cyclohexanetrione in excess of about 0.02% confer an unusual color stability on the cured meat when exposed to high intensity of fluorescent light radiation for an extended period of time.
TABLE B.CURE COLOR STABILITY UNDER FLUORES- CENT ILLUMINATION Percent of Cure ColorRolat,ivo Intensity Test Agent Sample Added (b Weight of Initial 2hours 4 hours 0 hours Meat.)
1 0 (control 6 5 4 2 sample).
ti 0 t5 t1 (1 ti 6 Longer periods of illumination of up to 14 hours result in complete retention of cure color in Samples 3 and 4 and complete loss of cure color in the control Sample Additional testing confirms that samples containing as low as 0.02% 1,2,3-cyclohexanetrione have the same unusual cure color stability as Samples 3 and 4.
EXAMPLE 3 Use of 1,2,3-cyclohexanetrione in the pickling curing of pork color. The injection pickle used ha the following composition:
Salt percent 14.5 Cane sugar do 3.0 Sodium hexametaphosphate do 3.0 Sodium nitrite (2 pounds per 100 gallns) do 0.21 Water do-.. 79.3 pH 6.8 1,2,3-cycl0hexanetrione percent (0.009-.5
Density of pickle solution is about 9.5 pounds/gallon.
The covering pickle used has the following approximate composition:
Percent Sodium nitrite 0.05 Sodium nitrate 0.08 Sucrose 1.5 Sodium chloride 15.0
In each of the foregoing examples the test agent employed is 1,2,3-cyclohexanetrione in the form of its dihydrate.
What i claimed is:
1. A method of curing meat to accelerate the rate of curing and to stabilize the color of the cured meat which comprises contacting the meat with at least 0.001% by weight of the meat of 1,2,3-cyclohexanetrione and a nitric oxide-producing curing medium in a pH range of about 5.0 to about 8.5.
2. The method according to claim 1 wherein the amount of 1,2,3-cyclohexanetrione is from about 0.02% to about 0.05% based on the weight of the meat.
3. In the method of curing meat the improvement which comprises carrying out the curing reaction with a nitric acid-producing curing medium in a pH range of about 5.0 to about 8.5 containing at least 0.001 to 1,2,3- cyclohexanetrione based on the weight of the meat.
4. The improvement in the preparation of a cured sausage product manufactured from emulsion of meat and water which comprises incorporating into the meat emulsion along with the other ingredient of the curing medium at least 0.001% of 1,2,3-cyclohexanetrione based 1,2,3-cyclohexanetrione on the weight of the meat, said emulsion having a pH range of about 5.0 to about 8.5.
5. The improvement in the preparation of a cured sausage product according to the method of claim 4 wherein the amount of 1,2,3-cyclohexanetrione is from about 0.02% to about 0.05 based on the weight of the meat.
6. A meat curing preparation including sodium chloride, nitric oxide-producing medium and at least 0.001 by weight] a sufficient amount of 1,2,3-cyc10heXane-trione [based on the weight of the meat], to accelerate the meat cure and stabilize the cure color, said meat curing preparation having a pH range of about 5.0 to about 8.5.
7. A solid curing salt composition for the curing of meat containing sodium chloride, at least one member selected from the group consisting of an alkali metal nitrite and an alkali metal nitrate and [at least 0.001% by weight] a sufiicient amount of 1,2,3-cyclohexanetrione [based on the weight of the meat,] to accelerate the meat care and stabilize the cure color, said solid curing salt composition having a pH range of about 5.0 to about 8.5.
8. A composition useful in treating meat and meat products which comprises a substantially dry homogeneous mixture containing [at least 0.001%] a suflicient amount of 1,2,3-cyclohexanetrione [based on the weight of the meat] to accelerate the meat cure and stabilize the cure c lor and, as substantially all the remainder, a diluting edible carrier composition therefor, said carrier composition being essential for the nitrite curing of meat and having a pH range of about 5.0 to about 8.5.
9. A meat pickling solution comprising an aqueous solution of [at least 0.001%] a suflicient amount of 1,2,3- cyclohexanetrione [based on the weight of the meat,] to accelerate the meat cure and stabilize the cure color, sodium nitrite, sodium chloride and sucrose, said meat pickling solution having a pH range of about 5.0 to about 8.5.
10. The improved method accelerating the rate of cure and of stabilizing of the cure color of meat which is being cured by the action of curing composition containing alkali nitrite, said method consisting of adding to said curing composition before use 1,2,3-cyclohexanetrione in an amount of at least 0.001% based on the weight of the meat, said curing composition having a pH range of about 5.0 to about 8.5.
References Cited by the Examiner The following references, cited by the Examiner, are of record in the patented file of this patent on the original patent.
UNITED STATES PATENTS 1,635,301 7/1927 Alsberg 99 159 2,596,067 5/1952 Brissey 99 222 2,823,132 2/1958 Sair 99 159 2,828,212 3/1958 Sair 99 159 3,052,560 9/1962 Delaney 99-159 A. LOUIS MONACELL, Primary Examiner.
H. LORD, Assistant Examiner.
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US4746522A (en) | 1986-02-19 | 1988-05-24 | Wofford Miles D | Composition and method for treating meat to reduce moisture loss during cooking |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US4746522A (en) | 1986-02-19 | 1988-05-24 | Wofford Miles D | Composition and method for treating meat to reduce moisture loss during cooking |
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