Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/06—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
  • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
  • A23B4/20—Organic compounds; Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/50—Poultry products, e.g. poultry sausages
  • A23L13/55—Treatment of original pieces or parts
  • A23L13/57—Coating with a layer or stuffing
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

Definitions

• the present invention relates to a method for treating the surface of fresh meat, the use of hydrocoloids in the treatment of the surface of fresh meat and fresh meat treated with solid hydrocolloid.
• the quality of fresh meat for human consumption is significantly influenced when it is stored after the animal has been slaughtered and cut up by the storage parameters such as temperature and humidity, especially in the case of the aforementioned storage techniques.
• the storage parameters such as temperature and humidity, especially in the case of the aforementioned storage techniques.
• Marggrander and Hofmann, Fleischelle ZZ pages 19 to 20, 1997 to spray meat products with a gelatin solution to produce a gelatin film.
• This film makes it difficult for oxygen to enter the surface of the meat so that oxidation processes which cause rancidity are reduced. At the same time, this film prevents the so-called freeze burn in long cold and freeze storage and reduces weight loss due to the meat drying out.
• a known measure for optically improving the presentation of portioned fresh meat in supermarkets consists in the use of cellulose inserts in the packs, which can absorb the dripping juice that is produced.
• this leads to the fact that these pulp inserts often make a less appetizing impression on the consumer due to the blood-containing leaked liquid.
• the object of the present invention is therefore to propose a method for treating the surface of fresh meat, in which the formation of dripping juice during storage can be avoided as far as possible and not only, as when using cellulose inserts, can be absorbed.
• This object is achieved in the process described at the outset by treating the meat with solid hydrocolloid.
• Treatment of meat with solid hydrocolloid is understood to mean that the solid hydrocolloid is used by methods known per se, e.g. Dusting is applied to the surface of the meat, distributed as evenly as possible.
• the treatment of meat with solid hydrocolloid, the meat in particular in portioned pieces or even as minced meat allows the formation of dripping juice to be greatly reduced or even largely avoided during storage, for example in cold storage or freezing and thawing of the meat can without changing the appearance of the fresh meat.
• the loss of drip juice loss is suppressed, which minimizes the weight of the weighed-in weight, which makes it possible to reduce the weight of the meat that is conventionally required, whereby the weighed-in weight printed on the packaging label is maintained even when stored for a long time.
• a reduction in the additional weight of fresh meat is possible by up to 3 to 5% by weight, based on the net weight of the meat, so that for a meat processing and / or meat packaging company, the savings in weight result in an economically not insignificant additional revenue.
• the treatment with solid hydrocolloid also makes it possible to dispense with the insertion of a cellulose tissue, which also saves costs and the unappetizing appearance of the cellulose tissue contaminated with bloody meat juice can be avoided, so that, for example, packaged meat is more appetizing for the consumer.
• the treatment with solid hydrocolloid keeps the meat in its natural fresh flesh color and thus also retains its appetizing appearance.
• the method according to the invention has particular advantages with portioned meat. It is of course conceivable that even large meat, fish or poultry is treated in this way and thus made more durable. However, in view of the main customer groups, namely the consumers in supermarkets or butchers who buy meat for daily needs, the focus of the use of the method according to the invention will be on the treatment of portioned goods. This also includes pre-made minced meat.
• the treatment is advantageously carried out with finely divided hydrocolloid.
• Finely divided is understood to mean granules or powder with an average grain size which is clearly below 1 mm.
• the finely divided hydrocolloid enables the use of smaller amounts of hydrocolloid and the covering of a larger surface of the meat. It also increases the effective surface area of the hydrocolloids.
• the taste of the meat is less affected by the hydrocolloid due to the fine distribution of the hydrocolloid.
• a small grain size of the hydrocolloid also enables easy handling of small or minced meat.
• hydrocolloid is in powder form. Since hydrocolloids are obtained in powder form in all the processes known to date for obtaining them, they can thus be used without a further costly and process-intensive further processing step.
• the average particle size of the hydrocolloid powder is preferably ⁇ 0.2 mm, more preferably 0.05 mm to 0.15 mm.
• the hydrocolloid is preferably a collagen-based hydrocolloid, in particular gelatin, animal glues, collagen, caseins, mole proteins and / or their hydrolysates and mixtures thereof. This ensures that the hydrocolloids are standard hydrocolloids which are simple to produce and are inexpensive to obtain and therefore do not cause any major additional costs for the meat-processing operation.
• the meat is preferably treated with 0.2 to 1.5% by weight of hydrocolloid.
• a satisfactory binding of the meat juice is achieved with just 0.2% by weight of hydrocolloid.
• more than 1.5% by weight is also possible, this is less economical from an economic point of view due to the increased consumption of hydrocolloid, and the taste of the meat can easily be falsified by excessive addition of hydrocolloid.
• the meat is treated with 0.5 to 0.9% by weight of hydrocolloid, based on the weight of the meat. Within these limits, an optimal balance between the binding of the meat juice and an economically acceptable amount of hydrocolloid is achieved.
• the method according to the invention can be applied to: mammalian meat, for example beef, pork, lamb or game meat.
• mammalian meat for example beef, pork, lamb or game meat.
• This method allows the treatment of all edible meat types of mammals against drip juice loss, which can be appetizingly consumed for human consumption.
• the hydrocolloid is produced from animal collagen from mammals. This ensures that there is no possible alienation of the meat taste resulting from hydrocolloids from raw materials foreign to meat.
• the meat is poultry meat.
• the skin of poultry in particular is often given an unsavory appearance when stored for a long time due to dripping juice.
• the meat often presents itself to the consumer in a glassy-watery manner.
• the hydrocolloid will preferably be selected with as little intrinsic taste as possible.
• other collagens which have a stronger inherent taste can also be used in this case, but this may lead to an alienation of the poultry taste, so that in this case highly pure collagen is preferred with regard to the sensory properties of the product.
• the meat in the method according to the invention is fish meat.
• Fish is often frozen during long storage and then loses a lot of water during the thawing process and therefore requires more elaborate treatment before eating than the aforementioned types of meat.
• the hydrocolloid is preferably selected with as little intrinsic taste as possible. Since fish has a distinctive taste of its own, it is preferred in this case with regard to the sensory properties to use high-purity collagen in the process according to the invention. Of course, other, less tasteless hydrocolloids can also be selected, but in this case the fish taste can be alienated.
• hydrocolloids which are obtained from plant raw materials
• hydrocolloids which are obtained from plant raw materials
• all of the abovementioned types of meat since these are often tasteless than collagen obtained from, for example, poultry, animals or fish.
• hydrocolloids based on animal and vegetable raw materials.
• the mixing ratio is freely selectable. It is only from the sensory properties that need to be set, such as. B. largely maintaining the typical meat product taste, and will vary depending on the type of meat and hydrocolloid individually.
• hydrocolloids produced from animal or vegetable starting materials advantageously makes it possible to avoid drip juice losses in fresh meat.
• the hydrocolloid can be adapted to the corresponding meat through the choice of the starting product, although mixtures of various hydrocolloids, for example of a vegetable and animal nature, are also provided depending on the intended use.
• the exemplary embodiments below serve to further explain the method according to the invention.
• the percentages by weight always relate to the total net weight of fresh meat.
• Example 1 beef
• a portioned beef steak is treated by dusting with 0.6% by weight of spray-dried gelatin powder (average particle size ⁇ 0.2 mm; 90% by weight with a particle size in the range from 0.05 to 0.15 mm).
• the drip juice loss measured after 5 days at a temperature of + 2 to + 4 ° C is 0.3% by weight.
• Beef goulash has a drip juice loss of 5.4% by weight for 5 days when stored cold at + 2 to + 4 ° C.
• a portioned pork schnitzel was dusted with 0.6% by weight of spray-dried gelatin powder (as in Example 1) according to the method of the invention. After cold storage at + 2 to + 4 ° C for 5 days, there is a drip juice loss of 0.1% by weight.
• a portioned turkey schnitzel with conventional cold storage at + 2 to + 4 ° C for 5 days shows a drip juice loss of 3.0% by weight.
• a turkey schnitzel treated according to the method according to the invention by dusting with 0.6% by weight of a spray-dried gelatin powder (as in Example 1) has a drop of 0.5% by weight of drip juice after 5 days of storage at + 2 to + 4 ° C.
• hydrocolloids used were used in powder form with particle sizes ⁇ 0.1 mm and are also called alternative hydrocolloids in the following:
• Xanthan as an example of hydrocolloids obtained from microorganisms
• hydrocolloids from marine plants are:
• hydrocolloids from land plants are:
• Cellulose derivatives e.g. carboxymethyl cellulose
• the pork cutlets were dusted with the respective hydrocoloid powder in the amounts given in the table.
• the specified amount was mixed into the pieces of meat.
• test results of Examples 5 to 44 are summarized in Tables 1 to 8. All percentages are percentages by weight based on the weight of fresh meat.
• the fresh meat used in Examples 1 to 44 was 3 days old at the time of use in the process according to the invention.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
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• Nutrition Science (AREA)
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• Biotechnology (AREA)
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• Meat, Egg Or Seafood Products (AREA)
• Jellies, Jams, And Syrups (AREA)
• Cosmetics (AREA)

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• 2000
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