WO2011025794A1

WO2011025794A1 - Method for increasing moisture retention and yield in meat and meat products

Info

Publication number: WO2011025794A1
Application number: PCT/US2010/046554
Authority: WO
Inventors: Eric Bastian; Jingan Zhao; Timothy Harried; James Bacus; Jan Larsen
Original assignee: Glanbia Nutritionals (Ireland) Ltd.
Priority date: 2009-08-24
Filing date: 2010-08-24
Publication date: 2011-03-03

Abstract

Disclosed is are methods for improving the texture of a meat product, decreasing the sodium content of packaged meats and meat products, and improving moisture retention in a meat/meat product.

Description

METHOD FOR INCREASING MOISTURE RETENTION AND YIELD IN MEAT AND

MEAT PRODUCTS

Reference to Related Applications [00011 This application claims the benefit of priority of earlier-filed

United States Provisional Patent Application Number 61 /236,499, filed on August 24, 2009, which is incorporated herein by reference.

Field of the Invention

[0002] The invention relates to methods for preserving meat and meat products. More specifically, the invention relates to methods for increasing moisture retention and product yield in meat and/or meat products.

Background of the Invention

[0003] Meat products, such as beef, poultry, fish, shellfish, etc., may contain as much as 75% moisture. These products tend to lose moisture during the various processing techniques that are commonly used, although it is desirable for meat products to retain their moisture during storage and cooking. Maintaining the moisture content enhances the ability of the meat products to retain flavor, and also enhances juiciness and tenderness of the cooked product. Moisture loss results in shrinkage during cooking, which can be measured by weight loss of the meat.

[0004] Phosphates are commonly used in the meat industry to increase the water holding capacity of the protein fibers. One such phosphate composition is sodium tripolyphosphαte (STP). STP is used, for example, in processed meats such as ham, luncheon meats ("cold cuts"), sausage, bacon, and frankfurters ("hot dogs"). However, phosphate treatments may diminish texture, appearance and flavor in meat products. Sodium

tripolyphosphate has been reported to produce an undesirable effect on the taste of a meat product, and may impart a slightly soapy taste to the product.

[0005] The desire of consumers to consume meats having lower fat content has increased the need for compositions and methods for

maintaining the moisture content of meats and meat products. Those of skill in the art of food processing, particularly meat processing, continue to search for better ways to process these products. What are needed are

compositions and methods which can increase the moisture content of meats while providing improved flavor and texture of the products.

Summary of the Invention

[0000] The present invention relates to a method for increasing moisture retention in meat and/or meat products ("meat/meat product"), the method comprising adding to the meat/meat product a composition comprising a milk mineral complex. In various aspects of the invention, the milk mineral complex may be present in amounts ranging, for example, from about 0.01 percent to about 2 percent, from about 0.01 percent to about 0.5 percent, from about 0.01 percent to about 0.3 percent, and/or about 0.05 percent to about 0.3 percent, by weight of the meat/meat product. [0007] In various aspects, the invention also relates to a method for improving the texture of processed and/or cooked meats (meat products), the method comprising adding to a raw, uncooked, or partially

cooked/processed meat product a composition comprising a milk mineral complex. In various aspects of the invention, the milk mineral complex may be present in amounts ranging, for example, from about 0.01 percent to about 2 percent, from about 0.01 percent to about 0.5 percent, from about 0.01 percent to about 0.3 percent, or about 0.05 percent to about 0.3 percent, by weight of the meat product.

[0008] In yet another aspect, the invention relates to a method for improving the flavor and decreasing the sodium content of meat products, the method comprising adding to the meat product a composition

comprising a milk mineral complex. In various aspects of the invention, the milk mineral complex may be present in an amount ranging, for example, from about 0.01 percent to about 2 percent, from about 0.01 percent to about 0.5 percent, from about 0.01 percent to about 0.3 percent, or about 0.05 percent to about 0.3 percent, by weight of the meat product.

Detailed Description

[0009] The inventors have discovered that milk mineral compositions, which typically comprise calcium, phosphate, lactose, and protein, may be used in meat and/or meat products to increase moisture retention during processing and cooking, to improve the flavor of the meat/meat products over that of meat/meat products treated with phosphates such as sodium tri- polyphosphate, to improve the texture of treated meat/meat products, and to decrease the sodium content of treated meat/meat products. As used herein, the term "meat" may also include products formed by chopping, grinding, or otherwise similarly treating meats such as, for example, beef, pork, poultry (e.g., turkey, chicken, etc.), venison, etc. The term "meat product" may be used to describe products formed by combining meat with other ingredients, as well as meats processed by various means such as smoking, for example. Meat products may include, for example, hams, sausages, processed luncheon meats, frankfurters ("hot dogs"), tenders, nuggets, loaves, deli slices, and other products which may be subjected to one or more processing steps, with a concomitant decrease in moisture in the meat tissue and therefore the meat product. "Product yield" is the final volume of product after processing, and may refer to the final volume of product after the desired product is cooked. Product yield may be

calculated by dividing the final weight of the product by its initial weight, and expressing this number as a percentage.

[0010] Phosphates, and particularly polyphosphates, are commonly used to increase moisture retention in meat products. Often these

phosphates comprise sodium tripolyphosphate or blends of sodium

tripolyphosphate and sodium hexametaphosphate. These compounds are produced by chemical synthesis, such as that described in United States Patent Number 4,590,051 (Shimp). Individuals who prefer more natural foods and food products, however, would prefer a natural-source phosphate or other composition which could produce a similar, or improved, effect to that produced by sodium tripolyphosphαte αnd/or sodium hexαmetαphosphαte. The inventors have demonstrated that milk mineral achieves the desired moisture retention function for which sodium tripolyphosphate has been used, but additionally provides enhanced flavor and natural meat texture, and decreases the sodium content of the food, as well. In the inventors' studies with application of the milk mineral complex to a ham product, these effects appear to be further enhanced if the milk mineral is incorporated at a level that is less than about 0.5% by weight of the meat/meat product.

[001 1] Milk mineral compositions, which may also be referred to as milk mineral complexes, may be isolated from milk or whey using filtration. Various examples of methods for isolating milk mineral complexes are available in the art, including, for example, the method described in U.S. Patent Number 5,185,l όό (Nakagawa, et a/.) One example of a milk mineral composition is available commercially as TruCal^® from Glanbia Nutritionals, Inc., Twin Falls, Idaho. It comprises approximately 24% calcium, approximately 39%

phosphate, approximately 10% lactose, and approximately 5% protein.

[0012] The invention provides a method for increasing moisture retention in meat/meat products, the method comprising adding to a meat/meat product a composition comprising a milk mineral complex. In various aspects of the invention, the milk mineral complex may be present in an amounts ranging, for example, from about 0.01 percent to about 2 percent, from about 0.01 percent to about 0.5 percent, from about 0.01 percent to about 0.3 percent, and/or about 0.05 percent to about 0.3 percent, by weight of the meat/meat product. [0013] In various aspects, the invention also relates to a method for improving the texture of meat/meat products, the method comprising adding to the meat/meat product a composition comprising a milk mineral complex. In various aspects of the invention, the milk mineral complex may be present in an amounts ranging, for example, from about 0.01 percent to about 2 percent, from about 0.01 percent to about 0.5 percent, from about 0.01 percent to about 0.3 percent, or about 0.05 percent to about 0.3 percent, by weight of the meat/meat product.

[0014] In yet another aspect, the invention relates to a method for improving the flavor and decreasing the sodium content of meat/meat products, especially where the meat is cooked or the meat product is cooked/processed, the method comprising adding to the meat/meat product a composition comprising a milk mineral complex. In various aspects of the invention, the milk mineral complex may be present in an amounts ranging, for example, from about 0.01 percent to about 2 percent, from about 0.01 percent to about 0.5 percent, from about 0.01 percent to about 0.3 percent, or about 0.05 percent to about 0.3 percent, by weight of the meat/meat product.

[0015] It is to be understood that the ranges indicated above may include sub-ranges thereof. It is also to be understood that where the terms "comprise" or "comprising" are used herein, the terms "consist of," "consisting of," "consist essentially of," and "consisting essentially of," may also be used.

[001 ό] Methods for treating meat/meat products, or incorporating additive compositions into meat/meat products, are well known to those of

ό skill in the art, and a variety of such methods may be used to add milk mineral complex to one or more meats/meat products in the method of the invention. One commonly used method, for example, is injection of an additive composition into a meat/meat product. Examples of injection machines and methods are provided in U.S. Patent Number 6,165,528

(Tanaka, et al.) and PCT publication number WO/2004/060071 (Alexander, ef a/.). Milk mineral complex may be provided in conjunction with other additives, such as, for example, water, ice, salt, sugar(s), starter cultures, flavors, cure agents, etc. Milk mineral complex may also be combined with other preservative compositions, such as, for example, lactoferrin. Milk mineral complex may also be used with other water binders known to those of skill in the art, such as high gel strength whey protein concentrates (High gel WPC), which are often used in processed meats and fish. Such high gel WPCs are commercially available and their production has been described in the literature (e.g., Veith, P. D. and Reynolds, E.C., "Production of a high gel strength whey protein concentrate from cheese whey," J Dairy Sci. 2004 Apr;87(4):831 -40). In certain aspects of the invention, the milk mineral complex may comprise one of several ingredients incorporated into a brine, or pickle, formulation for application to a meat/meat product.

[0017] The invention may be further described by means of the following non-limiting examples. Examples

[0018] An all-natural ham product was produced and evaluated. The processed product was compared to a similar product produced with sodium tripolyphosphate, as well as a control product produced without any added phosphate.

[0019] Four products were produced. Product #1 was used as a control. Product #2 contained 0.40% sodium tripolyphosphate. Product #3 contained 0.30% milk mineral complex (provided as TruCal^®, Glanbia

Nutritionals, Inc., Twin Falls, Idaho). Product #4 contained 1.00% milk mineral complex (TruCal^®).

[0020] Briefly, products were prepared according to the following method. Pork hams were boned and trimmed. Brine (also known as "pickle") was prepared by mixing water, salt, natural cure agent, starter culture, and ice. To form four different test products, to the mix was added (1 ) no phosphate, (2) 0.40% sodium tripolyphosphate, (3) 0.30% milk mineral complex, or (4) 1.00% milk mineral complex. Amounts for each ingredient in the mix are shown in Table 1. Ham muscles were injected with pickle at 132% green weight (32 pounds per 100 pounds of meat) . Ham muscles were macerated by cutting across the muscles at ³A- to 1-inch intervals. The injected ham muscles were placed into a vacuum tumbler for 3 hours, 30 minutes at 28-3O⁰F at 8 revolutions per minute. A VEMAG (Reiser International, Canton, MA) machine was used to vacuum stuff 5.80 pounds of ham batter into pre-smoked cotton nets, and the resulting product was placed on a smokehouse and processed as shown in Table 2. [0021] Smokehouse yield (cooked product final weight divided by initial weight before processing) was 87.38% for control 92.60% for product treated with STP, 90.24% for product treated with 0.30% milk mineral and 89.21% for product treated with 1.00% milk mineral. Pickle pH for these products was 7.18, 7.38, 6.80, and 6.57, respectively.

[0022] The ham product containing no phosphate or milk mineral (i.e., the control product) was typical of an "all natural" ham product.

Consistency of the meat batter was semi-dry, as compared to the product treated with STP. Finished ham texture was much more elastic with the STP- treated product, although the color and flavor was typical of cured ham.

[0023] The ham product prepared with 0.30% milk mineral was not as elastic as the STP-treated product, giving the 0.30% milk mineral product a more natural appearance. Red color was retained longer, and the salt flavor of the ham was noted to be increased, although no additional salt was added.

[0024] Finished ham texture was better for the product containing 1.00% milk mineral than for the STP-treated product. The product retained its red color longer than the products without milk mineral. Salt flavor was enhanced, and the finished product was not as elastic as was the STP- treated product. The product containing 1.00% milk mineral was somewhat drier than the product containing 0.30% milk mineral.

[0025] Observations indicated that addition of milk mineral produced multiple desirable results, such as moisture retention, increased yield, flavor enhancement, and improvement in texture, while reducing salt levels approximately 10 to 15 percent.

Table 1

Pickle Solution

Table 2

Cook Process

5.80 pound hams were fully cooked to internal control temperature (ICT) of 158⁰F in less than 2.5 hours during the last cycle.

Option Settings: (1 ) Blower; (2) Damper Closed; (4) Steam Humidity; (7)

Refrigeration; (8) Blower Speed Low; (9) Blower Speed High; (10) Shower; (1 1 ) Preheat Smoke Generator; (12) Smoke Generator On.

Claims

What is claimed is:

1. A method comprising adding to a meat/meat product a composition comprising a milk mineral complex in amount effective for increasing moisture retention and product yield in the meat/meat product.

2. The method of claim 1 , wherein the meat/meat product is a meat product chosen from among the group consisting of ham, luncheon meats, sausage, bacon, frankfurters, nuggets, tenders, loaves, and combinations thereof.

3. The method of claim 1 wherein the step of adding the milk mineral complex further comprises adding to the meat/meat product a high gel strength whey protein concentrate.

4. The method of claim 1 , wherein the milk mineral complex comprises from about 0.01 percent to about 2 percent by weight of the meat product.

5. The method of claim 1 , wherein the milk mineral complex comprises from about 0.01 percent to about 0.5 percent by weight of the meat product.

ό. The method of claim 1 , wherein the milk mineral complex comprises from about 0.01 percent to about 0.3 percent by weight of the meat product.

7. The method of claim 1 , wherein the milk mineral complex comprises from about 0.05 percent to about 0.3 percent by weight of the meat product.

8. A method comprising adding to a meat product a composition comprising a milk mineral complex in an amount effective for decreasing the sodium content and increasing the moisture content of the meat product.

9. The method of claim 8, wherein the milk mineral complex comprises from about 0.01 percent to about 2 percent by weight of the meat product.

10. The method of claim 8, wherein the milk mineral complex comprises from about 0.01 percent to about 0.5 percent by weight of the meat product.

1 1. The method of claim 8, wherein the milk mineral complex comprises from about 0.01 percent to about 0.3 percent by weight of the meat product.

12. The method of claim 8, wherein the milk mineral complex comprises from about 0.05 percent to about 0.3 percent by weight of the meat product.

13. A method comprising adding to a meat product a composition comprising a milk mineral complex in an amount effective to improve the texture of the meat product.

14. The method of claim 13, wherein the milk mineral complex comprises from about 0.01 percent to about 2 percent by weight of the meat product.

15. The method of claim 13, wherein the milk mineral complex comprises from about 0.01 percent to about 0.5 percent by weight of the meat product. 1 ό. The method of claim 13, wherein the milk mineral complex comprises from about 0.01 percent to about 0.3 percent by weight of the meat product.

17. The method of claim 13, wherein the milk mineral complex comprises from about 0.05 percent to about 0.3 percent by weight of the meat product.

18. A method comprising adding to a meat product a composition comprising a milk mineral complex in an amount effective for improving flavor while decreasing the salt content of the meat product.

19. The method of claim 18, wherein the milk mineral complex comprises from about 0.01 percent to about 2 percent by weight of the meat product.

20. The method of claim 18, wherein the milk mineral complex comprises from about 0.01 percent to about 0.3 percent by weight of the meat product.