WO2006023997A2 - Composition and method for tenderizing meat - Google Patents
Composition and method for tenderizing meat Download PDFInfo
- Publication number
- WO2006023997A2 WO2006023997A2 PCT/US2005/030173 US2005030173W WO2006023997A2 WO 2006023997 A2 WO2006023997 A2 WO 2006023997A2 US 2005030173 W US2005030173 W US 2005030173W WO 2006023997 A2 WO2006023997 A2 WO 2006023997A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- enzyme mixture
- bromelin
- enzymes
- actinidin
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 84
- 239000000203 mixture Substances 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 47
- 108090000790 Enzymes Proteins 0.000 claims abstract description 64
- 102000004190 Enzymes Human genes 0.000 claims abstract description 64
- 229940088598 enzyme Drugs 0.000 claims abstract description 64
- 239000004365 Protease Substances 0.000 claims abstract description 32
- 108010004032 Bromelains Proteins 0.000 claims abstract description 18
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 claims abstract description 16
- 108090000270 Ficain Proteins 0.000 claims abstract description 16
- 108090000526 Papain Proteins 0.000 claims abstract description 16
- 108090000350 actinidain Proteins 0.000 claims abstract description 16
- 235000019836 ficin Nutrition 0.000 claims abstract description 16
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940055729 papain Drugs 0.000 claims abstract description 16
- 235000019834 papain Nutrition 0.000 claims abstract description 16
- 206010053567 Coagulopathies Diseases 0.000 claims description 10
- 230000035602 clotting Effects 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000000243 solution Substances 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 8
- 238000010411 cooking Methods 0.000 description 5
- 235000021120 animal protein Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Definitions
- meat as used herein means any animal protein excluding liquid proteins such as blood.
- a method of tenderizing meat comprising providing an amount of meat, and treating the meat with a composition comprising an enzyme mixture where the enzyme mixture consists of about 94% bromelin having 20-1800 MCUs (Milk Clotting Units), around 5% ficin having 10-1200 MCUs and about 1% papain having 10-1500 MCUs.
- the enzyme mixture consists of about 93% bromelin having 20-1800 MCUs, around 5% ficin having 10-1200 MCUs, about 1% papain having 10-1500 MCUs and about 1% actinidin having 10-1800 MCUs.
- the meat provided is an amount between about 0.1 kg and about 10,000 kg. In yet another embodiment, the meat provided is an amount between about 100 kg and 6000 kg.
- the ratio of weight of the enzyme composition to the total weight of the meat being treated with the composition is between about 1 :5000 and about 1 :600,000.
- a solution of the enzymes is injected that contains water and the enzyme composition.
- the solution is injected at between 4% to 25% of the weight of the animal protein being injected.
- the method further comprises tumbling the treated meat at a pressure and rotation speed selected to more evenly distribute the enzyme mixture throughout the treated meat.
- the pressure is a near vacuum.
- the rotation speed is about between about 10 and about 15 revolutions per minute.
- the method further comprises exposing the treated meat to a relative vacuum in a closed container, such as a polymer bag.
- a relative vacuum is about -1.5 bar.
- the method further comprises packaging the treated meat in a commercial package.
- the method further comprises cooking the treated meat.
- cooking the treated meat comprises raising the core temperature of the treated meat until its core temperature is heated to the recommended temperature range for the type of meat.
- the method further comprises distributing the treated meat to an intermediate wholesale or retail establishment.
- consumer refers to the individual or enterprise that cooks the treated meat for eventual human consumption, and includes an individual at home, and a cook in a restaurant or a food service enterprise, among others as will be understood by those in the art with reference to this disclosure.
- percent amounts are given in percent by weight of total weight.
- the present invention is an enzyme mixture that can be used to treat meat according to the present invention.
- the enzyme mixture comprises three and or four proteolytic enzymes, and can comprise one or more than one additional substance.
- Each enzyme in the enzyme mixture has a specific activation temperature and a deactivation temperature.
- the enzyme mixture consists of the three and/or four enzymes bromelin, ficin, papain and or actinidin.
- three enzymes are combined in specific ratios. Suitable enzymes can be obtained from All American Seasonings, Inc., Denver, Colo. US. Usually bromelin, when used, is in a concentration less than 97% by weight of the enzyme mixuture.
- the enzyme mixture consists of about 94% bromelin having 20-1800 MCUs (Milk Clotting Units), around 5% ficin having 10-1200 MCUs and about 1% papain having 10-1500 MCUs. In another embodiment, the enzyme mixture consists of about 93% bromelin having 20-1800 MCUs, around 5% ficin having 10-1200 MCUs, about 1% papain having 10-1500 MCUs and about 1 % actinidin having 10-1800 MCUs.
- actinidin may be used as a wildcard or substitute for any of the other three enzymes (Papain, Bromelin, and Ficin) partially or completely replacing the other three enzymes. At the enzyme it is replacing stated percentage of enzyme composition and specified MCUs.
- the ratio of weight of the enzyme composition to the total weight of the meat being treated with the composition is between about 1 :5000 and about 1 :600,000.
- a solution of the enzymes is injected that contains water and the enzyme composition, but may also include one or more substances as stated earlier.
- the solution is injected at between 4% to 25% of the weight of the animal protein being injects
- a method of tenderizing meat to produce a product that can be cooked by conventional methods, and that results in a post-preparation product that is consistently tender comprises at least the following two steps.
- a suitable type or grade of meat is provided.
- the terms "type” and "grade” are interchangeable.
- the suitable grade of meat is treated with an enzyme mixture according to the present invention.
- the ratio of weight of the enzyme composition to the total weight of the meat being treated with the composition is between about 1 :5000 and about 1 :600,000.
- meat that is to be cooked by grilling or microwaving can be injected with a solution.
- meat that is to be cooked by a convention gas or an electric oven can be injected a solution of the enzymes.
- a solution of the enzymes is injected that contains water and the enzyme composition. The solution is injected at between 4% to 25% of the weight of the animal protein being injected.
- the method further comprises tumbling the treated meat at a pressure and rotation speed selected to more evenly distribute the enzyme mixture or composition throughout the treated meat.
- the pressure and rotation speed are chosen so as to separate the fibers of treated meat without shredding or tearing apart the fibers permanently, that is, while retaining the fibers' structural cohesiveness.
- the tumbling is performed in a near vacuum at between about 10 and about 15 revolutions per minute for between about 15 and about 30 minutes. The near vacuum combined with the rotation separates the muscle fibers of the treated meat allowing more rapid and uniform distribution of the enzymes.
- the treated meat is tumbled in a finned vacuum tumbler with a central sealable chamber that can be operated at a specific pressure and rotation speed such as the Model LT30, available from Lance Industries, Allenton, Wis. US or a similar device, as will be understood by those with skill in the art with reference to this disclosure.
- a specific pressure and rotation speed such as the Model LT30, available from Lance Industries, Allenton, Wis. US or a similar device, as will be understood by those with skill in the art with reference to this disclosure.
- the method further comprises exposing the treated meat to a relative vacuum in a closed container.
- Containers are selected that can be sealed to maintain a vacuum for preserving the meat.
- the container is a polymer bag, such as available from W. R. Grace & Co., Sioux City, Iowa.
- the treated meat is placed in the container and a vacuum is applied.
- the vacuum is a near vacuum of about -1.5 bar. The container tends to assume the shape of the meat upon application of the vacuum.
- the method further comprises packaging the treated meat in a suitable commercial package for shipping and storage, or in a suitable commercial package for retail distribution to a consumer, or both.
- Packaging can include labeling as required by local laws and branding with a trademark or trade name and can include decorative wrapping for marketing purposes.
- the method further comprises cooking the treated meat before packaging.
- the cooking can be done by any suitable method as will be understood by those in the art with reference to this disclosure.
- the treated meat can be placed in an oven or in a hot water bath.
- the treated meat is cooked until its core temperature heated to the recommended temperature range for the type of meat. If the treated meat is cooked before packaging, then the cooked treated meat is preferably cooled also before packaging.
- the treated meat can be distributed to an intermediate wholesale or retail establishment, and thereby to a consumer, or can be distributed directly to a consumer.
- the consumer cooks the treated meat using conventional methods, or if the product has been cooked prior to packaging, reheats the product if desired or consumes the product without reheating.
- the treated meat can be removed from the packaging and container and can be barbecued, grilled, microwaved, prepared on a stove top or in an oven, or cooked using another conventional method, and the post-preparation product is consistently tender and suitable for human consumption.
- Enzymes for use in the present invention may comprise wild-type or mutant enzymes.
- the enzymes may be isolated from their cell of origin or may be recombinantly produced using conventional methods well-known in the art. It will be understood that each of the reaction conditions (such as, e.g., concentration of enzyme, ratio of enzyme:meat, mode of contacting, pH, temperature, and time) may be varied, depending upon the source of meat and/or enzyme and the degree of tenderization that is required. It will further be understood that optimization of the reaction conditions may be achieved using routine experimentation by establishing a matrix of conditions and testing different points in the matrix.
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007530104A JP2008510492A (en) | 2004-08-23 | 2005-08-22 | Compositions and methods for softening meat |
BRPI0515224-0A BRPI0515224A (en) | 2004-08-23 | 2005-08-22 | method to make meat tender |
CA2577916A CA2577916C (en) | 2004-08-23 | 2005-08-22 | Composition and method for tenderizing meat |
AU2005277007A AU2005277007B8 (en) | 2004-08-23 | 2005-08-22 | Composition and method for tenderizing meat |
EP05791663A EP1799820A4 (en) | 2004-08-23 | 2005-08-22 | Composition and method for tenderizing meat |
MX2007002227A MX2007002227A (en) | 2004-08-23 | 2005-08-22 | Composition and method for tenderizing meat. |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US60361804P | 2004-08-23 | 2004-08-23 | |
US60/603,618 | 2004-08-23 | ||
US11/118,184 | 2005-04-29 | ||
US11/118,184 US7250184B2 (en) | 2004-08-23 | 2005-04-29 | Composition and method for tenderizing meat |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2006023997A2 true WO2006023997A2 (en) | 2006-03-02 |
WO2006023997A3 WO2006023997A3 (en) | 2006-09-21 |
Family
ID=35909916
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2005/030173 WO2006023997A2 (en) | 2004-08-23 | 2005-08-22 | Composition and method for tenderizing meat |
Country Status (8)
Country | Link |
---|---|
US (1) | US7250184B2 (en) |
EP (1) | EP1799820A4 (en) |
JP (1) | JP2008510492A (en) |
AU (1) | AU2005277007B8 (en) |
BR (1) | BRPI0515224A (en) |
CA (1) | CA2577916C (en) |
MX (1) | MX2007002227A (en) |
WO (1) | WO2006023997A2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3815539A1 (en) | 2019-10-28 | 2021-05-05 | Hayati Yarkadas | Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NZ542100A (en) * | 2005-08-30 | 2009-09-25 | Vital Food Processors Ltd | Animal medicament containing partially hydrolysed protein treated with plant derived proteolytic enzymes |
NZ544925A (en) * | 2006-01-24 | 2009-02-28 | Vital Food Processors Ltd | Method of preparing a protein rich liquid extract from a protein source using a thiol cysteine protease aka actinidin from kiwifruit |
JP5093658B2 (en) * | 2007-10-10 | 2012-12-12 | 広島県 | Aged food manufacturing method |
CN109970950A (en) | 2011-11-30 | 2019-07-05 | 科思创德国股份有限公司 | For continuous isocyanate-modified method |
ITBO20120430A1 (en) * | 2012-08-03 | 2014-02-04 | Lorenzo Olivari | METHOD FOR THE TREATMENT OF BOVINE MEAT |
JP2014110772A (en) * | 2012-12-05 | 2014-06-19 | Itoham Foods Inc | Pork processed food to be cooked by microwave heating |
CN105105164B (en) * | 2015-09-21 | 2018-08-31 | 滁州学院 | A kind of process of fresh processed meat class tenderization |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5512015A (en) | 1995-06-06 | 1996-04-30 | Teran; James | Meat tenderization process for a microwavable meat product |
US6537598B1 (en) | 2001-09-27 | 2003-03-25 | Micro-Tender Industries, Inc. | Method for tenderizing raw beef |
WO2003032747A1 (en) | 2001-10-15 | 2003-04-24 | Katayama, Hiroshi | Foods comprising animal protein, method of softening the animal protein and softeners to be used in softening animal protein |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1989011227A1 (en) * | 1988-05-20 | 1989-11-30 | Regents Of The University Of Minnesota | Inhibition of enzymatic browning |
JPH057476A (en) * | 1991-06-28 | 1993-01-19 | Ajinomoto Co Inc | Improvement of meat quality |
JP2767681B2 (en) * | 1994-02-10 | 1998-06-18 | サンヨー食品株式会社 | Powder seasoning for meat |
JPH09322770A (en) * | 1996-05-31 | 1997-12-16 | Ichibiki Kk | Exogenous enzyme composition stably dispersed in oil and its production and usage |
US6149950A (en) * | 1999-07-22 | 2000-11-21 | Novo Norolisk A/S | Meat tenderization |
US6814989B2 (en) * | 2001-10-16 | 2004-11-09 | Teran James F | Method for tenderizing pork |
JP2005505292A (en) * | 2001-10-16 | 2005-02-24 | マイクロ−テンダー インダストリーズ, インク. | Method for softening chicken or pork |
-
2005
- 2005-04-29 US US11/118,184 patent/US7250184B2/en active Active - Reinstated
- 2005-08-22 MX MX2007002227A patent/MX2007002227A/en active IP Right Grant
- 2005-08-22 EP EP05791663A patent/EP1799820A4/en not_active Withdrawn
- 2005-08-22 WO PCT/US2005/030173 patent/WO2006023997A2/en active Application Filing
- 2005-08-22 CA CA2577916A patent/CA2577916C/en not_active Expired - Fee Related
- 2005-08-22 JP JP2007530104A patent/JP2008510492A/en active Pending
- 2005-08-22 AU AU2005277007A patent/AU2005277007B8/en not_active Ceased
- 2005-08-22 BR BRPI0515224-0A patent/BRPI0515224A/en not_active IP Right Cessation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5512015A (en) | 1995-06-06 | 1996-04-30 | Teran; James | Meat tenderization process for a microwavable meat product |
US6537598B1 (en) | 2001-09-27 | 2003-03-25 | Micro-Tender Industries, Inc. | Method for tenderizing raw beef |
WO2003032747A1 (en) | 2001-10-15 | 2003-04-24 | Katayama, Hiroshi | Foods comprising animal protein, method of softening the animal protein and softeners to be used in softening animal protein |
Non-Patent Citations (1)
Title |
---|
See also references of EP1799820A4 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3815539A1 (en) | 2019-10-28 | 2021-05-05 | Hayati Yarkadas | Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat |
Also Published As
Publication number | Publication date |
---|---|
MX2007002227A (en) | 2007-05-16 |
CA2577916C (en) | 2014-05-13 |
US20060040017A1 (en) | 2006-02-23 |
BRPI0515224A (en) | 2008-07-15 |
WO2006023997A3 (en) | 2006-09-21 |
AU2005277007B2 (en) | 2010-05-13 |
EP1799820A2 (en) | 2007-06-27 |
EP1799820A4 (en) | 2007-10-24 |
AU2005277007B8 (en) | 2011-01-06 |
US7250184B2 (en) | 2007-07-31 |
CA2577916A1 (en) | 2006-03-02 |
JP2008510492A (en) | 2008-04-10 |
AU2005277007A1 (en) | 2006-03-02 |
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