WO2014146203A1

WO2014146203A1 - Method for tenderizing poultry products

Info

Publication number: WO2014146203A1
Application number: PCT/CA2014/050295
Authority: WO
Inventors: Reg Macquarrie
Original assignee: Living Cell Research Inc.
Priority date: 2013-03-19
Filing date: 2014-03-19
Publication date: 2014-09-25
Also published as: CA2809957A1

Abstract

A method for tenderizing a poultry product involves treating the poultry product with an aqueous mixture comprising a basic compound and at least one ingredient adapted to increase the water content of the poultry product. The poultry product is contacted with the aqueous mixture, for example by tumbling, for a sufficient time and under conditions whereby substantially all of the aqueous mixture is incorporated into the poultry product. The poultry product is then maintained in a refrigerated state for a sufficient time to tenderize the meat and the skin. The tenderized poultry product is then cooked at elevated pressure until the meat is fully cooked. A tenderized poultry product and a tenderizing formulation are also provided.

Description

METHOD FOR TENDERIZING POULTRY PRODUCTS

CROSS-REFERENCE TO RELATED APPLICATION

[0001] This application claims priority to and the benefit of Canadian Patent Application No. 2,809,957 filed March 19, 2013, the contents of which are incorporated herein by reference.

FIELD OF THE INVENTION

[0002] The invention relates to the tenderization of various poultry products to improve the texture of the skin and meat thereof. More specifically, the invention relates to methods for tenderizing poultry products, formulations for use in such methods, and poultry products produced through the use of such methods and formulations.

BACKGROUND

[0003] A number of poultry fractions are generated by industrial poultry processing. To minimize waste and maximize profitability of poultry processing operations, it is desirable to convert as many of these fractions as possible into useful commercial products for human consumption.

[0004] The problem exists that certain poultry fractions are not commercially utilized for human consumption due to unacceptable texture in the skin and/or meat, which becomes apparent once these poultry fractions are subjected to normal processing methods and cooked. In particular, the skin and/or meat of such products may be tough and difficult to bite through.

[0005] The unacceptable texture of certain poultry fractions may be due to the type of bird or the age of the birds from which the poultry fraction is generated. For example, the wing fractions of "broiler" chickens may not be utilized for further processing on an industrial basis for human

consumption, where such chickens are aged beyond about 50 weeks, due to the unacceptably tough texture of the skin and/or meat once it is cooked. Similarly, in "white rock" chickens, which are bred for their breast meat, the wing fraction is not typically utilized commercially for human consumption because both the skin and meat of the wings are considered to have unacceptably tough textures.

[0006] Various attempts to convert unusable poultry fractions into commercial products for human consumption have met with little or no success. Attempts to improve the texture of such poultry fractions include: cooking at elevated temperature and/or pressure; cooking for extended periods of time; cooking with water and steam combinations; cooking in hot oil systems; use of enzymes or acids to hydrolyze the skin and protein (i.e. meat); or mechanical tenderization.

[0007] The inventor has found that none of the above methods result in products with acceptable textures for human consumption. For example, the inventor has found that cooking poultry for extended periods of time results in skin textures that are perceived as being more difficult to bite though. The inventor has also found that the hydrolysis of poultry with enzymes or strong acids does not improve the texture of poultry. Furthermore, the inventor has found that mechanical manipulation of poultry products may improve tenderness of the meat fraction but does not improve the texture of the skin.

[0008] Therefore, there is a need for methods and formulations to tenderize poultry fractions which are not commercially utilized for human consumption due to unacceptable texture in the skin and/or meat.

SUMMARY [0009] In an embodiment, there is provided a method for tenderizing a poultry product. The method comprises: (a) providing said poultry product, wherein said poultry product comprises meat and skin; (b) providing a tenderizing formulation comprising a basic compound and at least one ingredient adapted to increase the water content of the poultry product; (c) combining the tenderizing formulation with water to form an aqueous mixture, wherein a concentration of said basic compound in the aqueous mixture is sufficient to provide said aqueous mixture with a pH from about 8 to about 13; (d) contacting said poultry product with said aqueous mixture for a sufficient time and under conditions whereby substantially all of the aqueous mixture is incorporated into the poultry product; (e) maintaining the poultry product in a refrigerated state for a sufficient time to tenderize the meat and the skin; and (f) cooking the poultry product at elevated pressure until the meat is fully cooked.

[0010] In an embodiment, the poultry product comprises chicken wings.

[0011] In an embodiment, the basic compound is sodium hydroxide, sodium carbonate, sodium bicarbonate, calcium bicarbonate, sodium tripolyphosphate, or a mixture of any two or more thereof.

[0012] In an embodiment, the at least one ingredient adapted to increase the water content of the poultry product is a chloride salt, a phosphate, a starch, a hydrocolloid, a vegetable protein, or a mixture of any two or more thereof.

[0013] In an embodiment, the chloride salt is sodium chloride, potassium chloride, or a mixture thereof.

[0014] In an embodiment, the phosphate is sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, sodium tripolyphosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, or a mixture of any two or more thereof.

[0015] In an embodiment, the formulation further comprises at least one natural or artificial flavouring or colouring agent.

[0016] In an embodiment, the formulation is in the form of a dry powder.

[0017] In an embodiment, the amount of the aqueous mixture incorporated into the poultry product during step (d) is from about 15% to about 35% by weight of the poultry product.

[0018] In an embodiment, step (d) comprises tumbling the aqueous mixture with the poultry product. For example, the tumbling may be conducted at a pressure of up to about 1 bar for a period of about 1 to about 4 hours, and/or said tumbling is conducted at a pressure of at least about 0.1 bar, for example at a pressure of about 0.8 bar.

[0019] In an embodiment, step (e) comprises maintaining the poultry product in a refrigerated state for about 4 to about 24 hours.

[0020] In an embodiment, step (f) comprises cooking the poultry product in a pressure cooker at a temperature of about 125-135 degrees Celsius.

[0021] In an embodiment, step (f) further comprises frying the poultry product in oil, after it is cooked in the pressure cooker.

[0022] In an embodiment, the method further comprises step (g) of freezing the poultry product. [0023] In an embodiment, there is provided a poultry product produced by the method described herein, wherein the poultry product comprises chicken wings.

[0024] In an embodiment, there is provided a tenderizing formulation for tenderizing poultry products. The tenderizing formulation comprises: (a) a food grade basic compound adapted to produce an aqueous mixture having a pH of from about 8 to about 13 when a sufficient amount of said basic compound is dissolved in water; and (b) a food grade ingredient adapted to increase the water content of the poultry product, said food grade ingredient being selected from the group consisting of chloride salts, food grade phosphates, water retention aids, and combinations thereof.

DETAILED DESCRIPTION

[0025] The following is a detailed description of several methods for tenderizing poultry products, and tenderizing formulations used in such methods. Although the specific examples described below relate to

tenderizing chicken wings, it will be appreciated that the methods and formulations according to the invention may be used for tenderizing the skin and/or meat of other poultry fractions in which toughness of the skin and/or meat may limit the commercial use of such fractions for human consumption.

[0026] The following description includes numerous references to poultry products having properties which are "acceptable" or "unacceptable", the properties including texture, tenderness, juiciness, appearance, and flavour. It will be appreciated that the terms "acceptable" or "unacceptable" are used to indicate whether a particular poultry product is acceptable or unacceptable for human consumption. Generally the acceptability of a particular poultry product is determined by comparing the properties of the poultry product with those of a standard poultry product which is considered acceptable for human consumption, such as broiler meat from chickens having a maximum age of about 50 weeks. [0027] Similarly, references herein to "commercial poultry products" is indicates that such products have properties which are acceptable for human consumption.

[0028] The inventor has found that it is possible to produce a

commercial poultry product with equivalent texture to commercial broiler meat, by treating a poultry fraction having unacceptable texture with a basic tenderizing formulation of food grade ingredients. The formulation may initially be in the form of a powder, and water is added to convert the formulation into an aqueous mixture (sometimes referred to herein as

"brine") for treatment of the poultry fraction.

[0029] In general, the tenderizing formulation according to the invention comprises at least one food grade basic compound capable of providing the aqueous mixture with a pH of from about 8 to about 13, wherein the formulation includes a sufficient amount of said basic compound to produce such a pH in the aqueous mixture. Acceptable food grade bases include food grade alkali and alkaline earth metal hydroxides and carbonates, including sodium hydroxide, sodium carbonate, sodium bicarbonate, and calcium bicarbonate. Acceptable food grade bases also include food grade phosphates , includingsodium tripolyphosphate. The tenderizing formulation may comprise any one of the acceptable food grade bases on their own, or may comprise combinations of two or more of any of the food grade bases mentioned above.

[0030] Although not wishing to be bound by theory, the inventor believes that the base may solubilize muscle fibers in the meat and may also solubilize components of the skin, thereby opening up and swelling the structure of the meat and skin. The effect observed by the inventor is that the treated poultry product has an increased water content, and the treated poultry product has improved tenderness and juiciness compared to a poultry product which has not been treated according to the invention. [0031] The formulation also includes one or more additional food grade ingredients which are adapted to increase the water content of the poultry product by improving the water binding capacity of the poultry product, and which may also provide other benefits.

[0032] For example, the formulation according to the invention may include one or more chloride salts, such as sodium chloride, potassium chloride and mixtures thereof. The chloride salt may be present in the formulation in an amount sufficient to achieve a salt content, in the finished product, ranging from about O. lto about 1.5 % by weight, more typically in the range from about 0.6% to about 1.1% by weight. The chloride salt improves the water-holding capacity of the poultry product, and also serves as a flavouring agent.

[0033] The formulation may also include one or more food grade phosphates to improve the water binding capacity of the poultry product. The food grade phosphates may be either sodium or potassium based, and may include sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, sodium tripolyphosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, and mixtures thereof.

[0034] The formulation may also include one or more water retention aids such as starches, various hydrocolloids, vegetable proteins like soya protein or pea protein, and mixtures thereof.

[0035] The formulation may also include various natural or artificial flavouring or colouring agents, including monosodium glutamate (MSG); coatings based on flours or fibers; spices and colouring components, including dry spices and liquid spices; reducing sugars to promote browning; and mixtures thereof. [0036] As mentioned above, the formulation may initially be prepared in the form of a dry powder. The formulation is combined with an

appropriate amount of water to produce an aqueous mixture having a basic pH, typically a pH from about 8 to about 13. The aqueous mixture is used for treating a poultry fraction according to the method described below.

[0037] According to a first step of the method, a raw poultry fraction is contacted with a desired amount of the dry formulation and water. In some methods according to the invention, the formulation may be combined with water before it is added to the poultry, in which case the formulation is added to the poultry in the form of an aqueous mixture. In other methods according to the invention, the dry formulation and the water are added to the poultry together. As a result of the contact between the aqueous mixture and the poultry product, the aqueous mixture becomes incorporated into the skin and meat of the poultry product, enhancing the tenderness and juiciness of the product. The inventor has found that the amount of aqueous mixture incorporated into the poultry product may range from about 5% to about 50% by weight, more typically from about 15% to about 35% by weight of the treated poultry product.

[0038] The incorporation of the aqueous mixture into the poultry product may be enhanced by tumbling the aqueous mixture with the poultry product, and such tumbling may be conducted at apressure which is at or below atmospheric pressure, and/or at a temperature which is at or below ambient temperature. Prior to tumbling, an amount of the aqueous mixture may optionally be added to the poultry product by injection.

[0039] For example, the poultry product and the aqueous mixture may be tumbled at a reduced pressure (i.e. under a partial vacuum) of about 0.1 to less than 1 bar, for a period of about 1 to about 4 hours, depending at least partly on the desired amount of aqueous mixture to be incorporated into the poultry product, and the type of equipment available. For example, the pressure during tumbling may be from about 0.7-0.9 bar, or about 0.8 bar.

[0040] Tumbling may be conducted under refrigerated conditions. For example, the temperature during tumbling may be slightly above 0 degrees C, such as about 1-6 degrees C, or about 2-4 degrees C. The tumbling is typically continued until all or substantially all of the water and solids present in the aqueous mixture are absorbed by the poultry product. At this point, additional dry compounds can be added to the tumbler to further coat the poultry product.

[0041] Following incorporation of the aqueous mixture, the poultry product is held under refrigerated conditions, and optionally under vacuum, for an additional period of time in order to obtain a tenderized poultry product having the required degree of tenderization. The inventor has found that the longer the poultry product is held under these conditions, the greater will be the increase in tenderization. Typically, a dwell time from about 4 to about 24 hours under refrigerated conditions will be sufficient to produce the required degree of tenderization in the tenderized poultry product. The refrigeration temperature is slightly above 0 degrees C, and may be in the range from above 0 to about 6 degrees C, or about 1-4 degrees C.

[0042] After the required refrigeration dwell time, the tenderized poultry product is subjected to additional processing steps to produce a commercial product for human consumption. For example, certain poultry products, such as chicken wings, are sold in a "pre-cooked frozen" state. Therefore, after the chicken wings are subjected to the steps set out above, they are cooked at elevated temperature and pressure, then oil fried and quick frozen. The following is a more detailed discussion of the additional processing steps involved in the production of chicken wings on a commercial scale. [0043] After refrigeration for the required dwell time discussed above, the chicken wings are cooked under elevated pressure and/or elevated temperature. The inventor has found that pressure cooking systems with water are suitable for the initial cooking step, although dry ovens with direct steam injection can be used instead. A cooking temperature above 100 degrees Celsius, for example about 125-135 degrees Celsius, has been found to be suitable.

[0044] After initial cooking the chicken wings are typically fried in oil for between about 30 sec and 3 minutes until the skin has the required crisp texture and colour. During initial cooking and frying the chicken wings reach an internal temperature sufficient to destroy food-borne contaminants. For example, after frying, the chicken wings may be checked to ensure that they have reached an internal temperature of at least about 82 degrees Celsius.

[0045] The fully cooked chicken wings are then passed into a freezing system to rapidly freeze the wings. The freezing systems can be

mechanically based or can utilize nitrogen or carbon dioxide.

[0046] After freezing, the wings are packaged as required and stored for shipment, distribution and sale. Prior to consumption, the wings are re- thermed in a conventional manner, such as in a conventional oven, an oil fryer or a rational oven.

[0047] The invention is further illustrated by the following examples. EXAMPLE 1A

[0048] In this example, chicken wings from white rock fowl, which are normally not considered acceptable for human consumption, were treated by a method and a formulation according to the invention, and were then re- thermed and eaten. [0049] Meat, water and dry ingredients (salt, starch, sodium phosphate and sodium bicarbonate) were combined in the following amounts:

[0050] The dry ingredients were added to water and mixed until fully dissolved to prepare brine. About 500g of the brine was then added together with the meat into a vacuum tumbler, in which the wings were tumbled at 6 rpm for 1.5 hours under a pressure of about 0.8 bar. After tumbling was complete the wings were removed from the tumbler and placed in a refrigerator for about 24 hours, at a temperature of about 1-4 degrees C.

[0051] After refrigeration, the chicken wings were cooked in a pressure cooker for 13 minutes, at a temperature of about 125-135 degrees C, and then oil fried at 390 degrees Fahrenheit (245 degrees Celsius) for 2 minutes and 45 seconds. The fried wings were checked to have an internal temperature of 82 degrees Celsius and then quick frozen.

[0052] Portions of the frozen wings were then re-thermed in a regular oven, an oil fryer and a rational oven, and were then eaten.

EXAMPLE IB (Comparative Example)

[0053] Example 1A was repeated, except that the white rock chicken wings of Example 1A were replaced with standard, commercially available chicken wings from broiler chickens, which are considered acceptable for human consumption.

[0054] The wings prepared according to Example 1A and Example IB were compared, and the following were noted :

[0055] The meat of the Example 1A wings (white rock) had a texture equivalent to that of the meat of the Example IB wings (standard broiler).

[0056] The skin of the Example 1A wings (white rock) had a texture equivalent to that of the meat of the Example IB wings (standard broiler).

[0057] The visual appearance of the Example 1A wings (white rock) was the same as that of the Example IB wings (standard broiler).

[0058] In conclusion, the chicken wings of white rock fowl, prepared according to Example 1A, were found to be equivalent to the chicken wings of standard broilers, prepared by the same method.

EXAMPLE 2

[0059] The preparation steps of Example 1A were repeated, using raw chicken wings from white rock fowl, except that the wings were cooked in boiling water for 20 minutes, at atmospheric pressure rather than in a pressure cooker.

[0060] The wings prepared according to Example 2 were compared with standard wings prepared by Example IB and the following were noted :

[0061] The meat of the Example 2 wings (white rock) had a tougher texture than the meat of the Example IB wings (standard broiler), and was more difficult to chew.

[0062] The skin of the Example 2 wings (white rock) had a tougher texture than the skin of the Example IB wings (standard broiler).

[0063] The visual appearance of the Example 2 wings (white rock) was the same as that of the Example IB wings (standard broiler).

[0064] In conclusion, the chicken wings of white rock fowl, prepared according to Example 2, were found to have an inferior texture in both the meat and skin, as compared with the chicken wings of standard broilers, prepared by the method of Example IB.

EXAMPLE 3

[0065] The preparation steps of Example 1A were repeated, using raw chicken wings from white rock fowl, except that the amount of sodium bicarbonate in the aqueous mixture was reduced to 0.015 kg.

[0066] The wings prepared according to Example 3 were compared with Standard wings prepared by Example IB and the following were noted :

[0067] The meat of the Example 3 wings (white rock) had a texture similar to that of the meat of the Example I B wings (standard broiler). [0068] The skin of the Example 3 wings (white rock) had a much tougher texture than the skin of the Example IB wings (standard broiler).

[0069] The visual appearance of the Example 3 wings (white rock) was the same as that of the Example IB wings (standard broiler).

[0070] In conclusion, the chicken wings of white rock fowl, prepared according to Example 3, were found to have an inferior texture in the skin, as compared with the chicken wings of standard broilers, prepared by the method of Example IB, were found to have an inferior skin texture as compared with the Example IB wings.

EXAMPLE 4

[0071] The preparation steps of Example 1A were repeated, using raw chicken wings from white rock fowl, except that the cooking time in the pressure cooker was reduced from 13 minutes to 4 minutes, to obtain internal cook temperature of 82 degrees Celsius.

[0072] The wings prepared according to Example 4 were compared with Standard wings prepared by Example IB and the following were noted :

[0073] The meat of the Example 4 wings (white rock) had a much tougher texture than the meat of the Example IB wings (standard broiler).

[0074] The skin of the Example 4 wings (white rock) had a much tougher texture than the skin of the Example IB wings (standard broiler).

[0075] The visual appearance of the Example 4 wings (white rock) was the same as that of the Example IB wings (standard broiler). [0076] In conclusion, the chicken wings of white rock fowl, prepared according to Example 4, were found to have an inferior texture in the meat and skin, as compared with the chicken wings of standard broilers, prepared by the method of Example IB.

EXAMPLE 5

[0077] The preparation steps of Example 1A were repeated, using raw chicken wings from white rock fowl, except that the refrigeration time was reduced from 24 hours to 1 hour.

[0078] The wings prepared according to Example 5 were compared with Standard wings prepared by Example IB and the following were noted :

[0079] The meat of the Example 5 wings (white rock) had a much tougher texture than the meat of the Example IB wings (standard broiler).

[0080] The skin of the Example 5 wings (white rock) had a much tougher texture than the skin of the Example IB wings (standard broiler).

[0081] The visual appearance of the Example 5 wings (white rock) was the same as that of the Example IB wings (standard broiler).

[0082] In conclusion, the chicken wings of white rock fowl, prepared according to Example 5, were found to have an inferior texture in the meat and skin, as compared with the chicken wings of standard broilers, prepared by the method of Example IB.

[0083] Although the invention has been described with reference to certain specific embodiments, it is not limited thereto. Rather, the invention includes all embodiments which may fall within the scope of the following claims.

Claims

What is claimed is:

1. A method for tenderizing a poultry product, comprising :

(a) providing said poultry product, wherein said poultry product comprises meat and skin;

(b) providing a tenderizing formulation comprising a basic compound and at least one ingredient adapted to increase the water content of the poultry product;

(c) combining the tenderizing formulation with water to form an aqueous mixture, wherein a concentration of said basic compound in the aqueous mixture is sufficient to provide said aqueous mixture with a pH from about 8 to about 13;

(d) contacting said poultry product with said aqueous mixture for a sufficient time and under conditions whereby substantially all of the aqueous mixture is incorporated into the poultry product;

(e) maintaining the poultry product in a refrigerated state for a sufficient time to tenderize the meat and the skin; and

(f) cooking the poultry product at elevated pressure until the meat is fully cooked.

2. The method of claim 1, wherein said poultry product comprises chicken wings.

3. The method of claim 1 or 2, wherein the basic compound is selected from the group consisting of sodium hydroxide, sodium carbonate, sodium bicarbonate, calcium bicarbonate, sodium tripolyphosphate, and mixtures thereof.

4. The method of any one of claims 1 to 3, wherein the at least one ingredient adapted to increase the water content of the poultry product is selected from the group consisting of a chloride salt, a phosphate, a starch, a hydrocolloid, a vegetable protein, and combinations thereof.

5. The method of claim 4, wherein the chloride salt is selected from the group consisting of sodium chloride, potassium chloride, and mixtures thereof.

6. The method of claim 4 or 5, wherein the phosphate is selected from the group consisting of sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, sodium tripolyphosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, and mixtures thereof.

7. The method of any one of claims 1 to 6, wherein the formulation further comprises at least one natural or artificial flavouring or colouring agent.

8. The method of any one of claims 1 to 7, wherein the formulation is in the form of a dry powder.

9. The method of any one of claims 1 to 8, wherein an amount of said aqueous mixture incorporated into the poultry product during step (d) is from about 15% to about 35% by weight of the poultry product.

10. The method of any one of claims 1 to 9, wherein said step (d) comprises tumbling the aqueous mixture with the poultry product.

11. The method of claim 10, wherein said tumbling is conducted at a pressure of up to about 1 bar for a period of about 1 to about 4 hours.

12. The method of claim 11, wherein said tumbling is conducted at a pressure of at least about 0.1 bar.

13. The method of claim 12, wherein said tumbling is conducted at a pressure of about 0.8 bar.

14. The method of any one of claims 1 to 13, wherein step (e) comprises maintaining the poultry product in a refrigerated state for about 4 to about 24 hours.

15. The method of any one of claims 1 to 14, wherein step (f) comprises cooking the poultry product in a pressure cooker at a temperature of about 125-135 degrees Celsius.

16. The method of any one of claims 1 to 15, wherein step (f) further comprises frying the poultry product in oil, after it is cooked in the pressure cooker.

17. The method of any one of claims 1 to 16, further comprising the step of:

(g) freezing the poultry product.

18. A poultry product produced by the method of any one of claims 1 to 17, wherein the poultry product comprises chicken wings.

19. A tenderizing formulation for tenderizing poultry products, comprising : (a) food grade basic compound adapted to produce an aqueous mixture having a pH of from about 8 to about 13 when a sufficient amount of said basic compound is dissolved in water; and

(b) a food grade ingredient adapted to increase the water content of the poultry product, said food grade ingredient being selected from the group consisting of chloride salts, food grade phosphates, water retention aids, and combinations thereof.

20. The tenderizing formulation of claim 19, wherein said chloride salt is selected from the group consisting of sodium chloride, potassium chloride, and mixtures thereof

21. The tenderizing formulation of claim 19 or 20, wherein the phosphate is selected from the group consisting of sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, sodium

tripolyphosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, and mixtures thereof.

22. The tenderizing formulation of any one of claims 19 to 21, wherein said water retention aids are selected from the group consisting of starches, hydrocolloids, vegetable protein, and mixtures thereof.