WO1992018011A1 - A method and equipment for curing meat - Google Patents

A method and equipment for curing meat Download PDF

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Publication number
WO1992018011A1
WO1992018011A1 PCT/DK1992/000113 DK9200113W WO9218011A1 WO 1992018011 A1 WO1992018011 A1 WO 1992018011A1 DK 9200113 W DK9200113 W DK 9200113W WO 9218011 A1 WO9218011 A1 WO 9218011A1
Authority
WO
WIPO (PCT)
Prior art keywords
tank
meat
pressure
bar
vacuum
Prior art date
Application number
PCT/DK1992/000113
Other languages
French (fr)
Inventor
Tom MAGÅRD
Original Assignee
Tulip International A/S
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 Tulip International A/S filed Critical Tulip International A/S
Priority to PL92301156A priority Critical patent/PL169245B1/en
Publication of WO1992018011A1 publication Critical patent/WO1992018011A1/en
Priority to NO933657A priority patent/NO933657L/en

Links

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
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • a method and equipment for curing meat A method and equipment for curing meat.
  • the present invention relates to a method as well as an equipment for curing meat.
  • the myoglobin being the red pigment in meat is inherent in the sarcoplasma proteins that are water-soluble. During curing the myoglobin must react on the nitrite of the brine during formation of the red nitromyoglobin that results in a thermally stable red colour which is essential for the meat to retain its colour after the subsequent heat treatment. It is important, too, that proteins be released which seep to the surface of the meat such that several lumps of meat can be formpressed into one piece of meat pos ⁇ sessing a good sliceability of the final product. Furthermore the meat must be tenderized for the end product to achieve a good mastication texture. These are only some of the complexities to be considered when curing meat.
  • the sole object of the invention was to reduce the lengthy process time of curing meat and preferably such that the quality of the final product be improved, but under no circumstances be lowered. According to the invention this is achieved by subjecting the meat upon injection of brine at a subesequent tumbling to ultra ⁇ sound as well as an alternating pressure between vacuum and overpressure, as during the pressure phases inactive gases such as carbon dioxide and nitrogen are added. The combined effect of the ultrasound and the alternating pressure turns out to affect the meat very dramatically. It appears that by a short process time also an even dispersion of the brine in the meat, release of the proteins as well as a tenderizing are achieved.
  • An equipment for applying said method where the meat is tumbled in a sealed tank is characteristic in having ultrasound transducers placed at or inside the portion of the tank where the meat is contained, these ultrasound transducers are arranged such that the meat is subjected to ultrasound as well as comprising a vacuum source and a compressed-air source arranged such that the tank can be pressurized by an alternating pres ⁇ sure between vacuum and overpressure, as during the pressure phases a water-soluble gas being free from oxygen and being meat acidulating such as carbon dioxide and an inert gas such as nitrogen can be let in, respec ⁇ tively. It is insignificant whether the tank is a stationary tank or an unattached movable tank, and it is without importance, too, whether the tank is vertical or horizontal.
  • the tank be rotated to perform a tumbling of the meat or whether inside the tank stirring arms or stirrers are provided for proces ⁇ sing the meat.
  • it influences the actual embodiment of the equipment such as positions of the ultrasound transducers and connection for vacuum/over pressure in the tank.
  • the ultrasound transducers it is preferred to place these inside a concentrically situated sealed tube or cylinder inside the tank and passing through the end bottom and fixed to the frame construction.
  • the tank can appro ⁇ priately be provided with a cooling jacket.
  • the tempera- ture should be kept at a minimum, preperably at approxi ⁇ mately 2°C. Further details pertaining to the equipment are disclosed in the following specification in con ⁇ nection with the attached drawing as well as in the claims.
  • Fig. 1 is a lateral view of an equipment according to the invention illustrating the tank in its tumbling position.
  • Fig. 2 is an end view and partly a sectional view of the equipment as seen from the front.
  • Fig. 3 is a lateral view having the tank tilted to its filling position.
  • Fig. 4 is also a lateral view having the tank tilt ⁇ ing in its discharging position.
  • Fig. 5 is a section of the tube with the ultrasound transducers on line B-B in Fig. 2.
  • Fig. 6 illustrates an enlarged cross section of a transducer fastened inside the tube.
  • Fig. 7 illustrates another design of the equipment according to the invention based on a stationary tank provided with ultrasound transducers at the bottom, and
  • Fig. 8 is a direct horizontal view of the equipment according to Fig. 7 offering a view of the interior of the tank through a plexiglass cover.
  • the equipment comprises a frame 2, at which a sealed pressure/vacuum tank 4 is arranged having access through a specially constructed cover 6.
  • the drum is supported by a tilting frame 8 having two support rol ⁇ lers 10 at the front and on which the drum rests.
  • the tank is resting at a bearing 12 and can be pulled by a motor 14 via a gear such that the tank can be brought to rotate about its axis of rotation.
  • the frame is held by upwardly open bearing bushes 16.
  • the hydraulic cylinders 18 can bring the tank to a filling position (Fig. 3) and a discharging position (Fig. 4) .
  • a sealed tube 22 is placed co- axially, the tube having a square cross-section and a number of ultrasound transducers 24 being placed inside it.
  • the tube protrudes through the end cover 26 of the tank and is fastened, i.e. they are suspended inside the tank and do not rotate. Wires and other electrical equipment are run out through the pipe and gathered in a cabinet 28.
  • the square tube is placed edgeways, cf. Fig.
  • FIG. 6 shows an enlarged cross-section of the position of an ultrasound trans ⁇ ducer.
  • the actual ultrasound transducer has been placed in a bushing, the transducer being vulcanized to the bushing by white nitrite 38.
  • the bushing is fastened to the lateral wall such that the ultrasound transducers are placed directly facing the interior of the tank only being separated by the vulcanizing layer, which proves to absorb only a negligible amount of the energy gener ⁇ ated by the transducer.
  • the other end of the bushing is sealed by an end cover 40 fastened by a nut 42.
  • the end cover comprises an inlet 44 for the transducer.
  • the tube can have other geometric cross-sections than exactly square, e.g. triangular, rectangular or multiangular, cylindrical.
  • the free end of the tube can also be supported in a slide bearing, e.g. fastened in a radially running arm in the tank.
  • the actual ultrasound generator the effect of which is matched to the meat to be cured, is not illustrated nor is the other control equipment.
  • a frequency in the region of 22-29 KHz can be mentioned, preferably 25 KHz and an adjustable effect ranging from 0-400 watt/transducer.
  • the evacuation of the tank and feed of compressed air in the form of carbon dioxide and nitrogen is per ⁇ formed through an especially designed inlet in the cover 26 of the tank. This takes place through special coup ⁇ lings situated at the rotation axis of the tank allowing the tank to rotate during evacuation and pressure feed ⁇ ing of the inert gases.
  • the tank is kept at a rotational speed of 2-20 revolutions per minute during this opera ⁇ tion. Pressure pump, vacuum pump and the gas tanks are not illustrated.
  • the location of the ultrasound transducers offers rather the uptimum transmission of the ultrasonic waves to the content of the tank.
  • the tank can be provided with a cooling jacket not shown in the drawing.
  • the requirement to maintain a low temperature is partly due to veteri ⁇ nary reasons, but also due to the curing of the meat being more efficient at low temperatures.
  • Figs. 7 and 8 illustrate an upright, stationary model, where the tank 4 comprises three supports 46. Underneath the bottom an arrangement comprising seven ultrasound transducers 24 is placed. The tank is pro ⁇ vided with a removable, heavy plexiglass cover 48 facil ⁇ itating a visual survey of the process. The ultrasound transducers, incidentally, are fastened as before. The cover has a connection 50 for pressure/vacuum.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

At curing meat such as pork, beef or veal by adding brine to the meat preferably by injection, and massaging the meat in a closed container (4), it appears that the process time can be reduced significantly thereby, that the meat at the massaging is exposed to ultrasound as well as alternate pressure, changing between vacuum and overpressure. During the overpressure phases carbon dioxide respectively nitrogen is added. The method can be carried out in an equipment comprising a rotatable container (4) connected to a pressure and vacuum source. For effective transfer of the ultrasound to the meat in the container, ultrasound transducers are placed in a closed tube arranged coaxially in the container.

Description

A method and equipment for curing meat.
The present invention relates to a method as well as an equipment for curing meat.
When curing meat such as pork an injector is used for injecting brine into the meat. In a Danish patent application No. 627/91 filed at the same time as the present invention it is proposed to inject dispersed brine into the meat, previously it was necessary to add the insoluble quantity of brine ingredients as a dry substance and massage these into the meat. The process time of the hitherto known method is of the time con¬ sumption 32-36 hours of which approximately 10 hours elapse as a rest period in order to allow time for the brine to disperse in the meat. The brine disperses at a speed of approximately 1 cm during 10 hours, and as the needles of an injector typically are spaced at 2-2 1/2 cm the brine is dispersed in the meat in the course of approximately 10 hours. Thus it seems difficult to re¬ duce the process time as there is a limit to the density of the needles in an injector. However, the brine being evenly dispersed in the meat does not alone assure a high quality. Other and just as important factors must be considered, too, factors of a more chemical/biologi¬ cal nature. By way of example it is important that the brine obtains a good contact with the myofibrillar pro¬ teins of the meat fibres, as these proteins constituting approx. 50% of the protein content of the meat are sol¬ uble in the brine and present a good water-binding ca¬ pacity. Consequently it is important to release the myofibrillar proteins or make them attainable. It is another chemical fact that the myoglobin being the red pigment in meat is inherent in the sarcoplasma proteins that are water-soluble. During curing the myoglobin must react on the nitrite of the brine during formation of the red nitromyoglobin that results in a thermally stable red colour which is essential for the meat to retain its colour after the subsequent heat treatment. It is important, too, that proteins be released which seep to the surface of the meat such that several lumps of meat can be formpressed into one piece of meat pos¬ sessing a good sliceability of the final product. Furthermore the meat must be tenderized for the end product to achieve a good mastication texture. These are only some of the complexities to be considered when curing meat.
The sole object of the invention was to reduce the lengthy process time of curing meat and preferably such that the quality of the final product be improved, but under no circumstances be lowered. According to the invention this is achieved by subjecting the meat upon injection of brine at a subesequent tumbling to ultra¬ sound as well as an alternating pressure between vacuum and overpressure, as during the pressure phases inactive gases such as carbon dioxide and nitrogen are added. The combined effect of the ultrasound and the alternating pressure turns out to affect the meat very dramatically. It appears that by a short process time also an even dispersion of the brine in the meat, release of the proteins as well as a tenderizing are achieved. It turns out that it is possible to reduce the process time such that the meat can be processed and packed for delivery within a normal working day of 7 or 8 hours and that without lowering the quality of the finished product, in fact an improved quality is noticed. The physical/- chemical conditions present during the process are not fully realized, but it is believed that the alternating pressure and the ultrasound cause a mechanical proces¬ sing of the meat that partly disperses the membranes of the muscle structure and releases protein as well as causing a capillary effect/pulsation in the muscle tissue that facilitates the dispersion of the brine. The use of an inert gas being air- and water-soluble such as carbon dioxide is believed to assist the despersion of muscle fibres as well as resulting in an improved pH-value. Using an inert gas only causes a mechanical effect as the gas is insoluble in the water phase of the meat and does not interfere with the pH-value of the meat, possibly disacidifying nitrogen. Further charac¬ teristics of the method are disclosed in the claims. An equipment for applying said method where the meat is tumbled in a sealed tank is characteristic in having ultrasound transducers placed at or inside the portion of the tank where the meat is contained, these ultrasound transducers are arranged such that the meat is subjected to ultrasound as well as comprising a vacuum source and a compressed-air source arranged such that the tank can be pressurized by an alternating pres¬ sure between vacuum and overpressure, as during the pressure phases a water-soluble gas being free from oxygen and being meat acidulating such as carbon dioxide and an inert gas such as nitrogen can be let in, respec¬ tively. It is insignificant whether the tank is a stationary tank or an unattached movable tank, and it is without importance, too, whether the tank is vertical or horizontal. Nor is it vital whether the tank be rotated to perform a tumbling of the meat or whether inside the tank stirring arms or stirrers are provided for proces¬ sing the meat. But of course it influences the actual embodiment of the equipment, such as positions of the ultrasound transducers and connection for vacuum/over pressure in the tank. With regard to the ultrasound transducers it is preferred to place these inside a concentrically situated sealed tube or cylinder inside the tank and passing through the end bottom and fixed to the frame construction. For removal of excess heat from a.o. the ultrasound transducers the tank can appro¬ priately be provided with a cooling jacket. The tempera- ture should be kept at a minimum, preperably at approxi¬ mately 2°C. Further details pertaining to the equipment are disclosed in the following specification in con¬ nection with the attached drawing as well as in the claims.
The drawing illustrates the following:-
Fig. 1 is a lateral view of an equipment according to the invention illustrating the tank in its tumbling position.
Fig. 2 is an end view and partly a sectional view of the equipment as seen from the front.
Fig. 3 is a lateral view having the tank tilted to its filling position.
Fig. 4 is also a lateral view having the tank tilt¬ ing in its discharging position.
Fig. 5 is a section of the tube with the ultrasound transducers on line B-B in Fig. 2.
Fig. 6 illustrates an enlarged cross section of a transducer fastened inside the tube.
Fig. 7 illustrates another design of the equipment according to the invention based on a stationary tank provided with ultrasound transducers at the bottom, and
Fig. 8 is a direct horizontal view of the equipment according to Fig. 7 offering a view of the interior of the tank through a plexiglass cover.
The equipment comprises a frame 2, at which a sealed pressure/vacuum tank 4 is arranged having access through a specially constructed cover 6. The drum is supported by a tilting frame 8 having two support rol¬ lers 10 at the front and on which the drum rests. At the rear the tank is resting at a bearing 12 and can be pulled by a motor 14 via a gear such that the tank can be brought to rotate about its axis of rotation. At the corners the frame is held by upwardly open bearing bushes 16. As illustrated by Figs. 3 and 4 the hydraulic cylinders 18 can bring the tank to a filling position (Fig. 3) and a discharging position (Fig. 4) . For the filling position the front of the tilting frame is lifted such that the tank is tilting rearwardly for loading meat. During discharging the rear of the tilting frame is lifted such that the supply opening faces down¬ wardly for unloading the meat into wheeled containers 20. Inside the tank 4 a sealed tube 22 is placed co- axially, the tube having a square cross-section and a number of ultrasound transducers 24 being placed inside it. The tube protrudes through the end cover 26 of the tank and is fastened, i.e. they are suspended inside the tank and do not rotate. Wires and other electrical equipment are run out through the pipe and gathered in a cabinet 28. The square tube is placed edgeways, cf. Fig. 5 such that two adjacent sides 30, 32 face downwardly towards the lower side 34 of the tank. Over the entire length of the tube ultrasound transducers 24 have been installed on these two sides. For reasons of space they have been mutually aligned such that they alternately point at either direction. Fig. 6 shows an enlarged cross-section of the position of an ultrasound trans¬ ducer. The actual ultrasound transducer has been placed in a bushing, the transducer being vulcanized to the bushing by white nitrite 38. The bushing is fastened to the lateral wall such that the ultrasound transducers are placed directly facing the interior of the tank only being separated by the vulcanizing layer, which proves to absorb only a negligible amount of the energy gener¬ ated by the transducer. The other end of the bushing is sealed by an end cover 40 fastened by a nut 42. The end cover comprises an inlet 44 for the transducer. As the degree of filling up the tank normally is approx. 80% and always above 50% the meat will be in direct contact with the transducers and the ultrasound will spread through the entire bulk of meat and the tumbling will ensure that all meat gradually passes through the trans¬ ducer tube. It is pointed out that the tube can have other geometric cross-sections than exactly square, e.g. triangular, rectangular or multiangular, cylindrical. Obviously the free end of the tube can also be supported in a slide bearing, e.g. fastened in a radially running arm in the tank. The actual ultrasound generator, the effect of which is matched to the meat to be cured, is not illustrated nor is the other control equipment. As an example a frequency in the region of 22-29 KHz can be mentioned, preferably 25 KHz and an adjustable effect ranging from 0-400 watt/transducer.
The evacuation of the tank and feed of compressed air in the form of carbon dioxide and nitrogen is per¬ formed through an especially designed inlet in the cover 26 of the tank. This takes place through special coup¬ lings situated at the rotation axis of the tank allowing the tank to rotate during evacuation and pressure feed¬ ing of the inert gases. The tank is kept at a rotational speed of 2-20 revolutions per minute during this opera¬ tion. Pressure pump, vacuum pump and the gas tanks are not illustrated.
The location of the ultrasound transducers offers rather the uptimum transmission of the ultrasonic waves to the content of the tank. In order to maintain a tem¬ perature of approx. 2°C the tank can be provided with a cooling jacket not shown in the drawing. The requirement to maintain a low temperature is partly due to veteri¬ nary reasons, but also due to the curing of the meat being more efficient at low temperatures.
Figs. 7 and 8 illustrate an upright, stationary model, where the tank 4 comprises three supports 46. Underneath the bottom an arrangement comprising seven ultrasound transducers 24 is placed. The tank is pro¬ vided with a removable, heavy plexiglass cover 48 facil¬ itating a visual survey of the process. The ultrasound transducers, incidentally, are fastened as before. The cover has a connection 50 for pressure/vacuum.
It will be realized that the equipment described has a particularly simple design and offers uncompli¬ cated reliability of operation.

Claims

C I M S :
1. A method for curing meat such as pork, beef or veal that is subject to tumbling in a sealed tank upon brine being added, preferably by injection, charac¬ terized in that the meat at the subsequent tumbling is subject to ultrasound together with an alternating pres¬ sure between vacuum and overpressure as during the pres¬ sure phases inactive gases such as carbon dioxide and nitrogen are added.
2. A method according to claim 1, characterized in that a) the mechanical curing of meat with brine in the tank takes place at a degree of filling of 20-85%, pre¬ ferably 50-80% in the tank, that the alternating pres¬ sure is from 0.001 bar absolute to a maximum of 8 bar, preferably max. 6 bar, b) that during curing gas is extracted until the pressure in the tank is at 0.001-0.005 bar absolute, c) subsequently still during curing a water-soluble gas being free from oxygen and being meat acidulating be let in until the pressure in the tank has reached a minimum of 1 bar and a maximum of 6 bar, d) that the pressure be kept for a minimum of 5 and a maximum of 40 minutes, e) that the pressure subsequently be reduced suc¬ cessively/stepped to approx. 0.001 bar absolute and maintained here for 5-60 minutes, preferably for 50 minutes, f) that stages c) , d) and e) possibly be repeated once or more times until a total curing time of 1-6 hours has passed, preferably 3 hours, g) upon which the vacuum be broken by the letting in of an inert gas to the tank until atmospheric pres¬ sure be achieved in the tank, such that the meat can be removed .
3. A method according to claim 2, characterized in that the water-soluble gas is carbon dioxide let in at such pressure and in such quantity that the pH-value becomes appro . 5.2.
4. A method according to claims 2 and 3, charac¬ terized in that in those cases where the brine injection is performed preceding the mechanical curing of the lumps of meat and the brine increase be relatively mod¬ erate, extra ingredients are added to the injection brine or the tank, said ingredients being dry sugar products, aqueous solutions of ascorbic acid or Na-ascorbate, h drocelloids and/or similar ingredients.
5. A method according to claims 2,3 or 4, charac¬ terized in that the inert gas for equalizing the pres¬ sure in the tank upon the completion of the final vacuum stage is a gas which is insoluble in the aqueous phase of the meat and cannot alter the acidity of the meat, such as nitrogen.
6. An equipment for curing meat, such as pork, beef or veal comprising a sealed tank (4) , in which the meat can be subjected to a tumbling, as the meat precedingly has received brine, preferably by injection, charac¬ terized in that at or inside the tank (4) containing the meat ultrasound transducers (24) are placed, arranged such that the meat is subjected to ultrasound as well as comprising a vacuum source and a compressed-air source such that the tank can be pressurized by an alternating pressure between vacuum and overpressure, as during the pressure phases inactive gases such as carbon dioxide and nitrogen can be let in.
7. An equipment according to claim 6, characterized in that it comprises a cooling source, e.g. a cooling jacket to keep the temperature of the tank constant at a low temperature, preferably at a maximum of 2°C.
8. An equipment according to claim 6 comprising a horizontal rotationsymmetrical tank (4) that can be brought to rotate about its longitudinal axis, charac¬ terized in that ultrasound transducers (24) are placed inside the tank, mounted in a concentrically situated tube or cylinder (22) .
9. An equipment according to claim 8, characterized in that the tube (22) with the ultrasound transducers has a square cross-section and is placed edgeways such that two adjacent sides (30, 32) face downwardly towards the lower side (34) of the tank, and that the trans¬ ducers are placed at these two sides.
10. An equipment according to claim 6, charac¬ terized in that the tank is supported by a tilting frame that can have a filling position for the tank where the front of the frame is tilted upwardly about a hori¬ zontal, transverse axis at the rear of the frame, and a discharging position for the tank where the rear of the frame is tilted upwardly about a horizontal axis at the rear of the frame and a rotation position where the tank is in its horizontal position.
11. An equipment according to claim 8, charac¬ terized in that the tanks have connection branches for letting gas in and out during the rotation of the tank and arranged such that the meat be cured mechanically under alternating pressure between vacuum and overpres¬ sure from 0.001 bar to a maximum of 8 bar such that during curing gas can be extracted by a vacuum source until the pressure in the tank decreases to 0.001-0.005 bar absolute and that during curing, i.e. during rota¬ tion of the tank a water-soluble meat acidulating gas can still be let into the tank through a compressed-air source, until the pressure in the tank has increased to min. 1 and max. 6 bar, and that the pressure by the vacuum source subsequently can be decreased successive¬ ly/stepped to approx. 0.005 bar absolute and arranged such that the vacuum can be broken by letting in an inert gas to the tank until atmospheric pressure has been reached in the tank.
12. An equipment according to claim 11, charac¬ terized in that the connecting branches for letting in and out gas are placed in the end cover (6) of the tank.
PCT/DK1992/000113 1991-04-09 1992-04-09 A method and equipment for curing meat WO1992018011A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL92301156A PL169245B1 (en) 1992-04-09 1992-04-09 Method of preserving meat and apparatus therefor
NO933657A NO933657L (en) 1991-04-09 1993-10-11 Procedure and apparatus for the treatment of sheath

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK062691A DK62691A (en) 1991-04-09 1991-04-09 METHOD OF SALTING MEAT AND PLANT TO USE IN EXERCISE OF THE PROCEDURE
DK626/91 1991-04-09

Publications (1)

Publication Number Publication Date
WO1992018011A1 true WO1992018011A1 (en) 1992-10-29

Family

ID=8095716

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1992/000113 WO1992018011A1 (en) 1991-04-09 1992-04-09 A method and equipment for curing meat

Country Status (5)

Country Link
EP (1) EP0579696A1 (en)
AU (1) AU1576592A (en)
DK (1) DK62691A (en)
NO (1) NO933657L (en)
WO (1) WO1992018011A1 (en)

Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995018537A1 (en) * 1994-01-05 1995-07-13 Haahjem, Per, Egil Method for pickling and/or marinating non-vegetable foodstuff raw material
EP0683986A1 (en) * 1994-05-27 1995-11-29 Societe Des Produits Nestle S.A. Cooked ham manufacture
WO1999011138A1 (en) * 1997-09-01 1999-03-11 Kozari Jozsef Procedure and instrument for the quick pickling of mainly meat
WO1999063832A1 (en) 1998-06-05 1999-12-16 Metalquimia, S.A. Machine for the treatment of meat pieces
WO2000022943A1 (en) * 1998-10-19 2000-04-27 Fritz Kortschack Method for hardening the surface of sausage meat using ultrasonic treatment
EP1042965A2 (en) * 1999-04-08 2000-10-11 SOLICH GESELLSCHAFT m.b.H Method and apparatus for the treatment of food products
EP1066762A1 (en) * 1999-07-07 2001-01-10 Lutetia Method and apparatus for treating meat products
WO2001093688A1 (en) * 2000-06-05 2001-12-13 Spectra Research, Inc. Meat processing scheme
FR2816483A1 (en) * 2000-11-14 2002-05-17 Armor Inox Sa Rotary drum for processing food products, e.g. pickling, thawing or freezing, has an end door turning on a bar hinged to a tilting arm
EP1407670A1 (en) * 2002-10-08 2004-04-14 Pepino, S.L. Procedure and equipment for salting and curing ham
WO2007100261A1 (en) * 2006-03-02 2007-09-07 Egebjerg Joergen A method of processing a raw product in the form of fish fillet and shellfish
CN100336454C (en) * 2004-02-20 2007-09-12 刘长雁 Energy-saving and effect-enhancing type rolling and kneading machine
WO2007109060A2 (en) * 2006-03-16 2007-09-27 Cargill, Incorporated Meat brines
EP1889543A1 (en) * 2006-08-16 2008-02-20 CFS Slagelse A/S Device and method for massaging food products
FR2957493A1 (en) * 2010-03-22 2011-09-23 Lutetia PROCESS FOR PROCESSING FOOD PRODUCTS BY COOLING BY A PUSHED VACUUM.
EP2389813A3 (en) * 2010-05-31 2012-01-11 Food Concept AG Method for treating food
CN102626128A (en) * 2012-04-23 2012-08-08 常熟市凯博不锈钢设备制造有限公司 Feeding device for vacuum rolling and kneading machine
EP2550867A1 (en) * 2010-03-23 2013-01-30 University of Miyazaki Method for and device for control of microbes in food materials by means of vacuum and resonant ultrasound treatment
ITVR20120166A1 (en) * 2012-08-09 2014-02-10 Grandi Salumifici Italiani S P A PROCEDURE AND EQUIPMENT FOR THE AGING OF A FOOD PRODUCT, IN PARTICULAR SPECK.
US9005686B2 (en) 2009-05-14 2015-04-14 Cavitus Pty Ltd Density modification
WO2015052506A1 (en) * 2013-10-09 2015-04-16 The University Of Birmingham Inhibition of microbial and cellular growth in substances
CN113892596A (en) * 2021-09-15 2022-01-07 安徽省徽之韵食品有限公司 Processing device and processing method for preparing antioxidant meat product by using enzyme preparation

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CN108323555B (en) * 2018-05-02 2023-10-27 沈豫浙 Three-degree-of-freedom vacuum rolling and kneading machine

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US3711896A (en) * 1970-02-25 1973-01-23 Advance Patent Technology Inc Ultra-sonic meat tenderizing apparatus
GB1593821A (en) * 1977-01-04 1981-07-22 Sommer Gmbh & Co Kg Hans Method and apparatus for pickling meat
SE452093B (en) * 1983-07-14 1987-11-16 Jan Andersson Salted and tenderised animal product prepn.
WO1989008982A1 (en) * 1988-03-24 1989-10-05 Inject Star Pökelmaschinen Gesellschaft m.b.H. Process and device for agglomerating materials containing meat or the like

Cited By (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995018537A1 (en) * 1994-01-05 1995-07-13 Haahjem, Per, Egil Method for pickling and/or marinating non-vegetable foodstuff raw material
EP0683986A1 (en) * 1994-05-27 1995-11-29 Societe Des Produits Nestle S.A. Cooked ham manufacture
US5679391A (en) * 1994-05-27 1997-10-21 Nestec S.A. Process for manufacturing cooked ham
WO1999011138A1 (en) * 1997-09-01 1999-03-11 Kozari Jozsef Procedure and instrument for the quick pickling of mainly meat
US6309685B1 (en) 1997-09-01 2001-10-30 KOZáRI JOZSEF Procedure and instrument for the quick pickling of mainly meat
WO1999063832A1 (en) 1998-06-05 1999-12-16 Metalquimia, S.A. Machine for the treatment of meat pieces
ES2145708A1 (en) * 1998-06-05 2000-07-01 Metalquimia Sa MACHINE FOR PROCESSING OF MEAT PIECES.
AU754697B2 (en) * 1998-10-19 2002-11-21 Fritz Kortschack Method for hardening the surface of sausage meat using ultrasonic treatment
WO2000022943A1 (en) * 1998-10-19 2000-04-27 Fritz Kortschack Method for hardening the surface of sausage meat using ultrasonic treatment
US6737093B1 (en) 1998-10-19 2004-05-18 Fritz Kortschack Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment
EP1042965A3 (en) * 1999-04-08 2002-10-23 SOLICH GESELLSCHAFT m.b.H Method and apparatus for the treatment of food products
EP1042965A2 (en) * 1999-04-08 2000-10-11 SOLICH GESELLSCHAFT m.b.H Method and apparatus for the treatment of food products
EP1066762A1 (en) * 1999-07-07 2001-01-10 Lutetia Method and apparatus for treating meat products
WO2001093688A1 (en) * 2000-06-05 2001-12-13 Spectra Research, Inc. Meat processing scheme
FR2816483A1 (en) * 2000-11-14 2002-05-17 Armor Inox Sa Rotary drum for processing food products, e.g. pickling, thawing or freezing, has an end door turning on a bar hinged to a tilting arm
EP1407670A1 (en) * 2002-10-08 2004-04-14 Pepino, S.L. Procedure and equipment for salting and curing ham
CN100336454C (en) * 2004-02-20 2007-09-12 刘长雁 Energy-saving and effect-enhancing type rolling and kneading machine
WO2007100261A1 (en) * 2006-03-02 2007-09-07 Egebjerg Joergen A method of processing a raw product in the form of fish fillet and shellfish
AU2007227617B2 (en) * 2006-03-16 2014-03-06 Cargill, Incorporated Meat brines
WO2007109060A3 (en) * 2006-03-16 2007-11-29 Cargill Inc Meat brines
WO2007109060A2 (en) * 2006-03-16 2007-09-27 Cargill, Incorporated Meat brines
EP1889543A1 (en) * 2006-08-16 2008-02-20 CFS Slagelse A/S Device and method for massaging food products
US9005686B2 (en) 2009-05-14 2015-04-14 Cavitus Pty Ltd Density modification
FR2957493A1 (en) * 2010-03-22 2011-09-23 Lutetia PROCESS FOR PROCESSING FOOD PRODUCTS BY COOLING BY A PUSHED VACUUM.
EP2371222A1 (en) * 2010-03-22 2011-10-05 Lutetia Process for the treatment of food products through high vacuum cooling
EP2550867A4 (en) * 2010-03-23 2015-03-11 Univ Miyazaki Method for and device for control of microbes in food materials by means of vacuum and resonant ultrasound treatment
EP2550867A1 (en) * 2010-03-23 2013-01-30 University of Miyazaki Method for and device for control of microbes in food materials by means of vacuum and resonant ultrasound treatment
EP2389813A3 (en) * 2010-05-31 2012-01-11 Food Concept AG Method for treating food
CN102626128A (en) * 2012-04-23 2012-08-08 常熟市凯博不锈钢设备制造有限公司 Feeding device for vacuum rolling and kneading machine
ITVR20120166A1 (en) * 2012-08-09 2014-02-10 Grandi Salumifici Italiani S P A PROCEDURE AND EQUIPMENT FOR THE AGING OF A FOOD PRODUCT, IN PARTICULAR SPECK.
EP2695529A2 (en) 2012-08-09 2014-02-12 Grandi Salulimifici Italiani S.p.A. Method and equipment for ageing a food product
EP2695529A3 (en) * 2012-08-09 2014-02-19 Grandi Salulimifici Italiani S.p.A. Method and equipment for ageing a food product
WO2015052506A1 (en) * 2013-10-09 2015-04-16 The University Of Birmingham Inhibition of microbial and cellular growth in substances
CN113892596A (en) * 2021-09-15 2022-01-07 安徽省徽之韵食品有限公司 Processing device and processing method for preparing antioxidant meat product by using enzyme preparation

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EP0579696A1 (en) 1994-01-26
AU1576592A (en) 1992-11-17
DK62691D0 (en) 1991-04-09
DK62691A (en) 1992-12-10
NO933657D0 (en) 1993-10-11

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