U.S. patent application number 12/794332 was filed with the patent office on 2010-12-09 for method of processing meat.
This patent application is currently assigned to WTI, INC.. Invention is credited to Wolf Peter Ludwig.
Application Number | 20100310738 12/794332 |
Document ID | / |
Family ID | 43300937 |
Filed Date | 2010-12-09 |
United States Patent
Application |
20100310738 |
Kind Code |
A1 |
Ludwig; Wolf Peter |
December 9, 2010 |
METHOD OF PROCESSING MEAT
Abstract
A method of processing is disclosed that provides improved water
retention and enhanced coloring and flavor, while preserving the
meat and preventing bacterial contamination. In an exemplary
embodiment, the method includes: (a) providing a body of meat at a
first temperature; (b) contacting the body of meat of step (a), in
at least one treating vessel, with a brine solution at a second
temperature, wherein the second temperature is greater than the
first temperature, and wherein the brine solution comprises a
vinegar-derived food additive and/or a reddening agent, wherein the
reddening agent comprises nitrite; (c) agitating the body of meat
at the second temperature for a time sufficient to distribute the
solution throughout the body of meat; (d) cooling the body of meat
in at least one cooling vessel to a third temperature, wherein the
third temperature is less than the second temperature; (e)
agitating the body of meat at the third temperature; (f) contacting
the body of meat of step (e) with the brine solution at the third
temperature and agitating the body of meat at the third temperature
until the brine solution is substantially absorbed by the body of
meat; and (g) recovering the body of meat in a dry state at the
third temperature. In one embodiment, the aforementioned brine
solution comprises a vinegar-variety food additive, such as a
vinegar-derived acetate composition. In another embodiment, the
reddening agent comprises nitrate derived from plant material
comprising nitrate.
Inventors: |
Ludwig; Wolf Peter;
(Jefferson, GA) |
Correspondence
Address: |
THOMAS, KAYDEN, HORSTEMEYER & RISLEY, LLP
600 GALLERIA PARKWAY, S.E., STE 1500
ATLANTA
GA
30339-5994
US
|
Assignee: |
WTI, INC.
Jefferson
GA
|
Family ID: |
43300937 |
Appl. No.: |
12/794332 |
Filed: |
June 4, 2010 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61184105 |
Jun 4, 2009 |
|
|
|
Current U.S.
Class: |
426/266 ;
426/264 |
Current CPC
Class: |
Y02A 40/90 20180101;
Y02A 40/943 20180101; A23L 3/3472 20130101; A23B 4/027 20130101;
A23B 4/20 20130101; A23B 4/24 20130101; A23L 3/3508 20130101 |
Class at
Publication: |
426/266 ;
426/264 |
International
Class: |
A23B 4/023 20060101
A23B004/023; A23L 1/272 20060101 A23L001/272 |
Claims
1. A method of processing meat comprising: (a) providing a body of
meat at a first temperature; (b) contacting the body of meat of
step (a), in at least one treating vessel, with a brine solution at
a second temperature, wherein the second temperature is greater
than the first temperature, and wherein the brine solution
comprises a vinegar-derived food additive and/or a reddening agent,
wherein the reddening agent comprises nitrite; (c) agitating the
body of meat at the second temperature for a time sufficient to
distribute the solution throughout the body of meat; (d) cooling
the body of meat in at least one cooling vessel to a third
temperature, wherein the third temperature is less than the second
temperature; (e) agitating the body of meat at the third
temperature; (f) contacting the body of meat of step (e) with the
brine solution at the third temperature and agitating the body of
meat at the third temperature until the brine solution is
substantially absorbed by the body of meat; and (g) recovering the
body of meat in a dry state at the third temperature.
2. The method of claim 1, wherein the reddening agent comprises
nitrite derived from plant material comprising nitrate.
3. The method of claim 2, wherein the reddening agent is
allergen-free.
4. The method of claim 3, wherein the reddening agent is derived
from plant material selected from the group consisting of: Apium
gravelolens Rapaceum Group (celery root); Apium gravelolens Vulce
Group (celery stalks); Beta vulgaris (beet); Brassica rapa
(broccoli/turnip); Veronia calvoana (bitterleaf); Brassica oleracea
Gemmifera Group (Brussels sprouts, cabbage); Eruca sativa
(rocket/arugula); Brassica oleracea Capitata Group (cabbage);
Daucus carota (carrot); Brassica oleracea Botrytis Group
(cauliflower); Brassica oleracea Acephala Group (kale/collard
greens); Pastinaca sativa (parsnip); Allium cepa (garden onion);
Allium ampeloprasum (leek); Allium sativum (garlic); Cucumis
sativus (cucumber); Solanum melongena (eggplant); Solanum
lycopersicum (tomato); Solanum tuberosum (potato); Lactuca sativa
(lettuce); Cucurbita maxima (buttercup squash); Cucurbita mixta
(cushaw squash); Cucurbita moschata (butternut squash); Cucurbita
pepo (pumpkins/zucchini/acorn squash); Raphanus sativus (radish);
Cynara cardunculus (artichoke); Agaricus bisporus (mushroom);
Phaseolus vulgaris (common green bean); Cichorium endivia (endive);
Zea mays (corn); Abelmoschus esculentus (okra); Phaseolus lunatus
(lima bean); Vigna unguiculata unguiculata (black eyed pea);
Spinacia oleracea (spinach); and combinations thereof.
5. The method of claim 4, wherein the reddening agent is derived
from plant material by contacting the plant material with an
organism which converts nitrate to nitrite.
6. The method of claim 5, wherein the organism is selected from the
group consisting of: S. carnosus, M. varians, Paracoccus
pantotrophus, E.coli, Haemophylus influenzae, Bacillus subtilis,
cyanobacteria, Haloarcula, Thermus thermophilus, Synechococcus,
Pseudomonas, Campylobacter jejunii, Wollinella succinogenes,
Wautersia eutropha, Bradyrhizobium japonicum, Shewanella
oneidensis, Rhodobacter capsulatus, Klebsiella pneumoniae,
Haloferax, Desulfitobacterium hafniense, Streptococcus, lactic acid
bacteria, and combinations thereof.
7. The method of claim 1, wherein the body of meat is heated in a
vessel prior to introduction to the treating vessel.
8. The method of claim 7, wherein the body of meat is heated by
contact with a solution prior to introduction to the treating
vessel.
9. The method of claim 1, wherein the vinegar-derived food additive
is produced by: (a) treating vinegar with a basic neutralizing
agent to partially neutralize the vinegar to a pH of below about
7.0; (b) evaporating water from and drying the product of step (a)
to produce a food additive buffer consisting of an acetate; and (c)
adding untreated vinegar to the product of step (b) to produce an
acetate-vinegar dry powder or solution having a pH of about 4.5 to
7.0.
10. The method of claim 1, wherein the vinegar-derived food
additive is produced by: (a) treating vinegar with a basic
neutralizing agent to partially neutralize the vinegar to a pH of
below about 7.0; (b) evaporating water from and drying the product
of step (a) to produce an acetate; and (c) adding untreated vinegar
to the product of step (b) to produce an acetate-vinegar dry powder
or solution having a pH of about 7.0 to 10.0.
11. The method of claim 10, wherein the basic neutralizing agent is
selected from the group consisting of: sodium bicarbonate, sodium
carbonate, and potassium bicarbonate.
12. The method of claim 11, wherein the basic neutralizing agent is
selected from the group consisting of: sodium bicarbonate, sodium
carbonate, and potassium bicarbonate.
13. The method of claim 10, wherein the acetate is selected from
the group consisting of: sodium acetate and potassium acetate.
14. The method of claim 11, wherein the acetate is selected from
the group consisting of: sodium acetate and potassium acetate.
15. The method of claim 1, wherein the second temperature is about
45.degree. F. to about 80.degree. F.
16. The method of claim 1, wherein the third temperature is about
25.degree. F. to about 50.degree. F.
17. The method of claim 1, wherein the first temperature is the
same as the third temperature.
18. The method of claim 1, wherein the first temperature is about
25.degree. F. to about 50.degree. F.
19. The method of claim 1, wherein contacting the body of meat with
the brine solution of step (b) comprises injecting the body of meat
with the brine solution.
20. The method of claim 1, wherein contacting the body of meat with
the brine solution of step (f) comprises massaging the body of meat
while in contact with the brine solution.
Description
RELATED APPLICATIONS/INCORPORATION BY REFERENCE
[0001] This application claims priority to and the benefit of U.S.
provisional patent application Ser. No. 61/184,105, filed on Jun.
4, 2009, which is incorporated by reference in its entirety.
TECHNICAL FIELD
[0002] The present disclosure relates to a method of processing
meat to improve water retention and consistently provide enhanced
coloring and flavor, while preserving the meat and preventing
bacterial contamination.
BACKGROUND
[0003] Processing meat for consumer consumption requires careful
attention to producing the correct flavor and color, without
negatively affecting taste, while ensuring preservation of the meat
by preventing bacterial growth. Consumers evaluate meat by its
aesthetic appeal based on at least four factors, including color,
juiciness, flavor, and tenderness. Color is the first factor
noticed by consumers and is therefore thought to be the most
important in their decision to purchase. The color of fresh meat
ranges with the source of the meat, as well as its treatment. For
example, freshly cut beef is a deep red with a purple tint, while
chicken is pink.
[0004] The color of meat destined for consumer purchase is largely
determined by the manner in which it is cured. Curing mixtures
employed for curing meat may include ingredients such as salt,
nitrite, nitrate (certain types of meats), reductants, phosphates,
seasonings, binders, fillers, extenders, gelling agents, and smoke.
Most ingredients used for curing are restricted by food regulatory
agencies.
[0005] Salt is an important ingredient to most curing mixtures. It
helps preserve against microorganisms on a limited basis, as well
as develop flavor and help solubilize proteins which are important
for the emulsion stability of comminuted meat products. Even at the
highest levels of salt content in meat, complete bacteriostatic
action is lacking. Accordingly, other preservation techniques are
necessary in addition to salt.
[0006] Phosphates also aid in solubilizing proteins and therefore
improve binding of comminuted and restructured-type meat products.
In addition, phosphate usage in cures may increase pH, ionic
strength, moisture retention (juiciness), assist in slowing the
development of oxidative rancidity, and improve color and
tenderness. Certain phosphates may also be added to decrease pH and
speed up cure development.
[0007] Sweeteners may be added to meat products in order to add
flavor, lower water activity, assist in browning reactions during
thermal processing, and help moderate the astringency of salt in
certain products. Extenders, finders, and fillers are nonmeat
ingredients which may be added into meat products to improve meat
batter stability, water binding capacity, texture and flavor,
reduce shrinkage during thermal processing, and improve slicing
characteristics.
[0008] Of all the ingredients which make up a curing mixture,
nitrite is considered by some to be the most important. Nitrite is
responsible for the typical color and flavor associated with cooked
cured meat. It acts as an antioxidant and slows the formation of
Clostridium botulinum toxin. However, addition of sodium nitrite to
meat products is highly regulated by food regulatory agencies.
[0009] Fresh meat's color is largely impacted by the concentration
and chemical nature of its hemoproteins, especially myoglobin, and
the temperature/pH conditions of the post-slaughtered muscle.
Myoglobin is the native pigment in muscle tissue, and in living
tissue, myoglobin serves to store oxygen used in the normal
biochemical processes of the muscle. Myoglobin levels are
influenced by many factors related to muscle function.
Consequently, the myoglobin concentrations vary greatly in various
muscles of an animal. For instance, the less used muscle will
likely have a lower oxygen requirement than, say, a muscle designed
for movement. The overall redness of fresh meat is influenced by
the concentration of myoglobin and, to a lesser extent, hemoglobin.
A greater concentration of myoglobin typically results in a more
intensely colored meat product.
[0010] Myoglobin is a globular protein consisting of a single
polypeptide chain (globin), which is made up of amino acids and a
prosthetic heme group, an iron(II) protoporphyrin-IX complex. The
globin is folded around the iron of the heme group. While the
structure of globin is stable over a wide range of conditions, it
can be disrupted by drastic changes in physical or chemical
environments in a process known as denaturation. Denaturation
directly influences structural and functional aspects of the
protein. The heme group is held in a cleft of the globin, and it is
this group which gives myoglobin and its derivatives their distinct
color. As such, it is the principal site for meat curing as it
relates to color development.
[0011] In cured meats, muscle pigments cause a reflectance of light
characteristic of the color of cured meat. Nitrite acts to
stabilize myoglobin through a chemical bond in the same manner that
the muscle pigment is stabilized by molecular oxygen in a live
animal system or oxygenated postmortem meat system. In this
respect, nitrites fix color rather than impart color.
[0012] The distinction between chemical and natural additives is
becoming increasingly important within the industry. Consumers are
becoming more aware of the foods they eat and the additives which
are included in those foods. As a result, sales of foods labeled
"natural" are increasing and predicted to continue increasing with
increasing consumer awareness. Consequently, food manufacturers are
looking to naturally derived products as food additives in order to
maintain an "all-natural" label.
[0013] Food additives are defined by the Food and Drug
Administration as any substance used to provide a technical effect
in foods. Due to increased production of prepared and processed
foods, the use of food additives has become more widespread in
recent years. Before a food additive may be added to food, its
safety is assessed by the Food Safety and Inspection Service (FSIS)
of the U.S. Department of Agriculture (USDA).
[0014] When a food additive is proposed for use in meat, poultry,
or egg products, its safety, its technical function, and its
conditions of use are evaluated by the Labeling and Consumer
Protection Staff of the FSIS, per the Federal Meat Inspection Act,
Poultry Products Inspection Act, Egg Products Inspection Act, and
other related regulations. The FSIS has established a list of food
additives which it considers as safe and suitable ingredients. Even
if food additives are considered as safe by the FSIS, there is a
distinction between chemical additives and those which are
considered "natural".
[0015] A product containing no artificial ingredient or added color
and is only minimally processed (a process which does not
fundamentally alter the raw product) may be labeled as "natural".
The label must explain the use of the term "natural". When food
additives are produced or derived other than naturally and
subsequently added to food, they must be declared as such. For
instance, if acetic acid, found naturally in vinegar, is added to a
food, it must be declared as acetic acid on the label. However, if
the acetic acid is derived from vinegar, it may be listed on the
label as "vinegar" modified by source, rather than the chemical
name.
[0016] The FSIS lists certain additives, such as sodium acetate and
potassium acetate, as a safe and suitable ingredient for use in
foods. In the industry, various acetates are commonly used as a
buffers in controlling the pH of food items during various stages
of processing as well as for the finished consumable product.
Acetates are also considered as excellent agents for buffering
mineral acids, as well as cosmetics. Used in conjunction, certain
mixtures of acetates may act as a flavor enhancers. Furthermore,
various acetates may be used as an antimicrobial agents to increase
the shelf-life of meats, fishes, and poultry.
[0017] Increasing consumer interest in natural, organic,
preservative-free, and healthy foods have increased demand for the
availability of uncured, no-nitrate/nitrite-added meat and poultry
products. To manufacture cured products without the direct addition
of sodium nitrite, a nitrate source and reducer may be utilized.
For instance, vegetables are known sources of nitrate. However,
nitrate itself is not a highly reactive species for curing
reactions and so must be reduced to nitrite to be used in curing
reactions. Nitrate-to-nitrite reduction can be accomplished by
microorganisms having nitrate reducing properties.
[0018] Within the industry, there is a need for processing meat via
the most natural means possible, while maintaining the flavor,
color, texture, and preserving the meat from bacterial
deterioration. Furthermore, the known methods for processing meat
present several problems. For example, the number and sensitivity
of the steps involved in such processes leads to variable
processing of the meat, resulting in an inconsistent product.
[0019] The following patents and patent applications are
incorporated herein by reference: US Pat. Publication No.
2008/0305213; U.S. Pat. No. 6,217,925; U.S. Pat. No. 6,689,403;
Sebranek et al. "Natural and Organic Cured Meat Products:
Regulatory, Manufacturing, Marketing, Quality and Safety Issues"
American Meat Science Association White Paper Series (2007);
Sindelar et al. "Effects of Vegetable Juice Powder Concentration
and Storage Time on Some Chemical and Sensory Quality Attributes of
Uncured, Emulsified Cooked Sausages" J. Food Science, 72:S324
(2007); Sindelar et al., "Investigating Quality Attributes and
Consumer Acceptance of Uncured No-Nitrate/Nitrite-Added Commercial
Hams, Bacons, and Frankfurters" J. Food Science, 72:S551 (2007),
Fischer, et al. "Umrotung von Bruhwurst ohne Nitritpokelsalz"
Fleischwirtschaft, vol. 85(4), pp. 110-115(2005).
SUMMARY
[0020] The present disclosure addresses the aforementioned needs.
In an exemplary embodiment, a method is provided for the processing
of meat, which method comprises: (a) providing a body of meat at a
first temperature; (b) contacting the body of meat of step (a), in
at least one treating vessel, with a brine solution at a second
temperature, wherein the second temperature is greater than the
first temperature, and wherein the brine solution comprises a
vinegar-derived food additive and/or a reddening agent, wherein the
reddening agent comprises nitrite; (c) agitating the body of meat
at the second temperature for a time sufficient to distribute the
solution throughout the body of meat; (d) cooling the body of meat
in at least one cooling vessel to a third temperature, wherein the
third temperature is less than the second temperature; (e)
agitating the body of meat at the third temperature; (f) contacting
the body of meat of step (e) with the brine solution at the third
temperature and agitating the body of meat at the third temperature
until the brine solution is substantially absorbed by the body of
meat; and (g) recovering the body of meat in a dry state at the
third temperature.
[0021] In one embodiment, the aforementioned brine solution
comprises a vinegar-variety food additive, such as a
vinegar-derived acetate composition. In another embodiment, the
reddening agent comprises nitrate derived from plant material
comprising nitrate. Other embodiments are described below.
DETAILED DESCRIPTION
[0022] This disclosure is not limited to particular embodiments
described, and as such may, of course, vary. The terminology used
herein serves the purpose of describing particular embodiments
only, and is not intended to be limiting, since the scope of the
present disclosure will be limited only by the appended claims.
[0023] Where a range of values is provided, each intervening value,
to the tenth of the unit of the lower limit unless the context
clearly dictates otherwise, between the upper and lower limit of
that range and any other stated or intervening value in that stated
range, is encompassed within the disclosure. The upper and lower
limits of these smaller ranges may independently be included in the
smaller ranges and are also encompassed within the disclosure,
subject to any specifically excluded limit in the stated range.
Where the stated range includes one or both of the limits, ranges
excluding either or both of those included limits are also included
in the disclosure.
[0024] Ratios, concentrations, amounts, and other numerical data
may be expressed herein in a range format. Such a range format is
used for convenience and brevity, and thus, should be interpreted
in a flexible manner to include not only the numerical values
explicitly recited as the limits of the range, but also to include
all the individual numerical values or sub-ranges encompassed
within that range as if each numerical value and sub-range is
explicitly recited. For illustration purposes only, a concentration
range of "about 0.1% to about 5%" should be interpreted to include
not only the explicitly recited concentration of about 0.1 wt % to
about 5 wt %, but also include individual concentrations (e.g., 1%,
2%, 3%, and 4%) and the sub-ranges (e.g., 0.5%, 1.1%, 2.2%, 3.3%,
and 4.4%) within the indicated range. The term "about" can include
.+-.1%, .+-.2%, .+-.3%, .+-.4%, .+-.5%, .+-.6%, .+-.7%, .+-.8%,
.+-.9%, or .+-.10%, or more of the numerical value(s) being
modified.
[0025] As will be apparent to those of skill in the art upon
reading this disclosure, each of the individual embodiments
described and illustrated herein has discrete components and
features which may be readily separated from or combined with the
features of any of the other several embodiments without departing
from the scope or spirit of the present disclosure. Any recited
method may be carried out in the order of events recited or in any
other order that is logically possible.
[0026] Embodiments of the present disclosure will employ, unless
otherwise indicated, techniques of food science, organic chemistry,
biochemistry, molecular biology, and the like, which are within the
skill of the art. Such techniques are explained fully in the
literature.
[0027] Each of the applications and patents cited in this text, as
well as each document or reference cited in each of the
applications and patents (including during the prosecution of each
issued patent; "application cited documents"), and each of the PCT
and foreign applications or patents corresponding to and/or
claiming priority from any of these applications and patents, and
each of the documents cited or referenced in each of the
application cited documents, are hereby expressly incorporated
herein by reference. Further, documents or references cited in this
text, in a Reference List before the claims, or in the text itself;
and each of these documents or references ("herein cited
references"), as well as each document or reference cited in each
of the herein-cited references (including any manufacturer's
specifications, instructions, etc.) are hereby expressly
incorporated by reference as if fully set forth herein.
[0028] Prior to describing the various embodiments, the following
definitions are provided and should be used unless otherwise
indicated.
I. Definitions
[0029] Unless otherwise defined, all technical and scientific terms
used herein have the same meaning as commonly understood by one of
ordinary skill in the art of molecular biology. Although methods
and materials similar or equivalent to those described herein can
be used in the practice or testing of the present disclosure,
suitable methods and materials are described herein.
[0030] The following terms have the meanings ascribed to them
unless specified otherwise. In this disclosure:
[0031] As used herein, "food additive" refers to any substance
safely added to food to preserve flavor, improve taste, or prolong
shelf-life. Examples include, but are not limited to, food acids,
acidity regulators, antimicrobials, buffering agents, buffer
solutions, flavor enhancers, and preservatives.
[0032] As used herein, "buffering agent" or "buffering food
additive" refers to any food additive safely added to food to
adjust the pH of the food to which it is added. For example,
buffering agents are usually either the weak acid or weak base
component of a buffer solution, and their function is to drive an
acidic or basic solution to a certain pH state or prevent its pH
state from changing. Examples include, but are not limited to,
aluminum potassium sulfate, sodium citrate, sodium acetate, and
potassium acetate.
[0033] As used herein, "antimicrobial", "antimicrobial solution",
or "antimicrobial food additive" refers to a food additive safely
added to food to reduce the growth of or kill microbes. Examples
include, but are not limited to, organic acids, such as lactic
acid, citric acid, acetic acid, and their salts including, but not
limited to, sodium acetate and potassium acetate. Examples of
microbes include, but are not limited to, bacteria, viruses, fungi,
and parasites.
[0034] As used herein, "pH" refers to a measure of acidity or
basicity of a solution, as defined by the Henderson-Hasselbach
equation: pH=pKa+log[concentration of compound in its acidic
form]/[concentration of compound in its basic form].
[0035] As used herein, "basic neutralizing agent" refers to a base
in solution with an acid resulting in neutralization. Examples of
basic neutralizing agents include, but are not limited to, sodium
bicarbonate, sodium carbonate, potassium bicarbonate, and the
like.
[0036] As used herein, "meat" refers to edible flesh of animals
that is acceptable for human consumption including, but not limited
to, chicken, pork, beef, and fish. Most species of animal may be
used as meat. Although, most meat consumed by humans is sourced
from domesticated animals and aquatic species.
[0037] As used herein, the terms "preserving", "preserve(d)",
"curing", and "cure(d)" refer to any improvement in the amount of
time that meat or meat product treated with the curing agent can be
safely stored (e.g., shelf-life), or remains sensory, organoleptic,
or color-acceptable, when compared with meat or meat products that
have not been cooked, cured, preserved, or treated with any
shelf-life extending agent, such as salt or smoke.
II. Embodiments of the Present Disclosure
[0038] The present disclosure provides a method of processing meat
resulting in consistently enhanced flavor and coloring and improved
water retention, while preserving the meat by offering protection
against antimicrobials.
[0039] In an embodiment, the present disclosure provides a method
of processing meat comprising providing a body of meat at a first
temperature; contacting the body of meat, in at least one treating
vessel, with a brine solution at a second temperature, wherein the
second temperature is greater than the first temperature, and
wherein the brine solution comprises a vinegar-derived food
additive and/or a reddening agent, wherein the reddening agent
comprises nitrite; agitating the body of meat at a second
temperature for a time sufficient to distribute the solution
throughout the body of meat; cooling the body of meat in at least
one cooling vessel to a third temperature, wherein the third
temperature is less than the second temperature; agitating the body
of meat at the third temperature; contacting the body of meat with
the brine solution at the third temperature and agitating the body
of meat at the third temperature until the brine solution is
substantially absorbed by the body of meat; and recovering the body
of meat in a dry state at the third temperature. In an embodiment,
the body of meat is constantly agitated at the second and third
temperatures. In a further embodiment, the second temperature is
maintained substantially constant while the body of meat is
agitated for a time sufficient to distribute the brine solution
throughout the meat. For example, the temperature may be maintained
at .+-.2.degree. F.
[0040] In an embodiment, the brine solution of the present
disclosure comprises a reddening agent comprising nitrite. In
certain embodiments, the reddening agent of the present disclosure
comprises nitrite derived from plant material comprising nitrate.
The brine solution may further comprise salt, sugar, phosphate,
water, and other additional ingredients such as the vinegar-derived
food additive described below.
[0041] In certain embodiments, the reddening agent is
allergen-free.
[0042] In certain embodiments, the reddening agent is derived from
plant material including, but not limited to, Apium gravelolens
Rapaceum Group (celery root); Apium gravelolens Vulce Group (celery
stalks); Beta vulgaris (beet); Brassica rapa (broccoli/turnip);
Veronia calvoana (bitterleaf); Brassica oleracea Gemmifera Group
(Brussels sprouts, cabbage); Eruca sativa (rocket/arugula);
Brassica oleracea Capitata Group (cabbage); Daucus carota (carrot);
Brassica oleracea Botrytis Group (cauliflower); Brassica oleracea
Acephala Group (kale/collard greens); Pastinaca sativa (parsnip);
Allium cepa (garden onion); Allium ampeloprasum (leek); Allium
sativum (garlic); Cucumis sativus (cucumber); Solanum melongena
(eggplant); Solanum lycopersicum (tomato); Solanum tuberosum
(potato); Lactuca sativa (lettuce); Cucurbit amaxima (buttercup
squash); Cucurbita mixta (cushaw squash); Cucurbita moschata
(butternut squash); Cucurbita pepo (pumpkins/zucchini/acorn
squash); Raphanus sativus (radish); Cynara cardunculus (artichoke);
Agaricus bisporus (mushroom); Phaseolus vulgaris (common green
bean); Cichorium endivia (endive); Zea mays (corn); Abelmoschus
esculentus (okra); Phaseolus lunatus (lima bean); Vigna unguiculata
unguiculata (black eyed pea); Spinacia oleracea (spinach); and
combinations thereof.
[0043] In certain embodiments, the reddening agent is derived from
plant material by contacting the plant material with an organism
which converts nitrate in the plant material to nitrite. Organisms
suitable for nitrate-to-nitrite reduction include, but are not
limited to, any lactic acid bacteria, including in particular S.
carnosus, M. varians, and combinations thereof. Specialized strains
of S. carnosus may be utilized to derive greater amounts of nitrite
from plant sources not traditionally used because of their lower
nitrate content. Such a modification enables utilization of plant
material not normally used as sources of natural nitrate.
[0044] Other organisms suitable for nitrate-to-nitrite reduction
include, but are not limited to, organisms capable of
nitrate-to-nitrite reduction, such as organisms possessing nitrate
reductases or other enzymes which are able to convert nitrate to
nitrite. Examples of these organisms also include, but are not
limited to, Paracoccus pantotrophus, E.coli, Haemophylus
influenzae, Bacillus subtilis, cyanobacteria, Haloarcula, Thermus
thermophilus, Synechococcus, Pseudomonas, Campylobacter jejunii,
Wollinella succinogenes, Wautersia eutropha, Bradyrhizobium
japonicum, Shewanella oneidensis, Rhodobacter capsulatus,
Klebsiella pneumoniae, Haloferax, Desulfitobacterium hafniense,
Streptococcus, lactic acid bacteria, and combinations thereof.
[0045] In a further embodiment, the organism capable of converting
the plant nitrate to nitrite is added to the mixture of the body of
meat and a brine solution including the plant material after the
body of meat is cooled and recovered in a dry state. The plant
based nitrate and the organism for converting the plant based
nitrate to nitrite are both provided in amounts sufficient to
result in the production of nitrite in an amount effective to
process or cure the body of meat.
[0046] The nitrite concentration of the reddening agent which
contacts the body or meat or meat product can be any suitable
concentration. The nitrite concentration of the reddening agent
which contacts the body of meat or meat product can be at least
about 10 ppm (e.g., at least about 30 ppm, at least about 50 ppm,
at least about 75 ppm, at least about 100 ppm, or at least about
125 ppm). The nitrite concentration of the reddening agent which
contacts the body of meat or meat product can be about 300 ppm or
less (e.g., about 250 ppm or less, about 200 ppm or less, about 175
ppm or less, about 156 ppm or less, or about 125 ppm or less). The
nitrite concentration of the reddening agent which contacts the
body of meat or meat product can be, for example, about 10 ppm to
about 300 ppm, about 20 ppm to about 275 ppm, about 30 ppm to about
250 ppm, about 40 ppm to about 220 ppm, or about 50 ppm to about
200 ppm. In an exemplary embodiment, the amount of nitrite produced
is preferably at least about 50 ppm nitrite.
[0047] In a series of reactions, nitrite may be converted to nitric
oxide, which combines with myoglobin, the pigment responsible for
the natural red color of uncured meat, to form nitric oxide
myoglobin, producing a deep red color that changes to bright pink
when heated, for example, by smoking. Accordingly, temperature can
play a role in the reduction of nitric oxide myoglobin to form
nitrosyl hemochrome for the formation of the red color associated
with cured meat.
[0048] Furthermore, temperature is thought to enable the reddening
of meat by allowing use of less nitrite than is needed in the
absence of elevated temperature. In addition, vinegar and/or
vinegar-derived food additive compositions are thought to increase
the reduction of nitric oxide myoglobin to form nitrosyl hemochrome
within meat. The vinegar and/or vinegar-derived food additive
compositions also provide a tenderizing effect on meat and help
maintain a buffered pH, which allows for the nitrite to nitric
oxide reactions without denaturing meat proteins. Denaturing of
proteins is generally evidenced by unwanted by-products such as
lactic acid and other acids, causing further muscle decomposition
due to the lowered pH.
[0049] In an embodiment, the method of processing meat provided by
the present disclosure may further comprise heating the body of
meat in a vessel prior to introduction into the treating vessel. In
one embodiment, the body of meat is heated above ambient
temperature prior to introduction into the treating vessel.
[0050] In an embodiment, the body of meat is heated by contact with
a solution prior to introduction to the treating vessel.
[0051] In an embodiment, the second temperature may be about
45.degree. F. to about 80.degree. F., the third temperature may be
about 25.degree. F. to about 50.degree. F., and the first
temperature may be the same as the third temperature.
[0052] In certain embodiments, "contacting the body of meat with
the brine solution" includes, but is not limited to contact by the
following means: injection, massaging, tumbling, wetting,
immersing, and the like. An exemplary treating vessel and an
exemplary cooling vessel are described is U.S. Pat. No. 6,730,341.
Other suitable equipment include, for example, the paddle massager
described in U.S. Pat. No. 5,564,332, in which the pieces of meat
can be subjected to a massaging action to distribute an aqueous
solution, which has been injected into the meat, uniformly
throughout the tissue thereof. Another patent disclosing such
massaging is U.S. Pat. No. 5,405,630. An exemplary plant utilizing
such a paddle massager and a maceration of the meat product before
it enters the massager is described in U.S. Pat. No. 5,972,398. The
meat may be injected with the aforementioned brine solution,
usually with needles under an elevated pressure under conditions in
which the meat is normally cold at the time it is injected and the
injectable solution itself is relatively cold. It is desirable to
conduct the massaging action so that the product emerges from the
massager in a relatively dry state, i.e. the marinade or treating
solution is fully taken up within the body of meat, leaving the
surface free from or practically free from a liquid film. These
techniques can be used for all sorts of meats, including beef,
pork, lamb and veal, and practically any cut of meat in which a
body of meat is desired to be processed or treated, for example,
roasts, hams, shanks, loins and the like.
[0053] In certain embodiments, the vinegar-derived food additive
composition comprises vinegar-derived sodium acetate. In an
embodiment, the composition is in a powder form or in solution with
vinegar.
[0054] In an embodiment, the vinegar-derived food additive
composition comprises vinegar-derived potassium acetate. In an
embodiment, the composition is in a powder form or in solution with
vinegar.
[0055] In an embodiment, the vinegar-derived food additive
composition is an antimicrobial food additive or buffering food
additive having a pH of about 4.5 to a pH of about 10.0.
[0056] In an embodiment, the present disclosure provides a
vinegar-derived food additive composition which is an antimicrobial
food additive comprising a vinegar-derived acetate, such as sodium
acetate or potassium acetate, and vinegar and has a pH of about 4.5
to 7.0. The antimicrobial food additive is produced by treating
vinegar with a basic neutralizing agent, such as sodium
bicarbonate, sodium carbonate, or potassium bicarbonate, to produce
a partially-neutralized vinegar with a pH of below about 7.0. The
partially neutralized vinegar is dried, such as by evaporation and
heat, to produce an acetate, such as sodium acetate or potassium
acetate. In an embodiment, vinegar can be added back to the acetate
to produce an antimicrobial food additive solution having a pH of
about 4.5 to about 7.0.
[0057] In an embodiment, the present disclosure provides a
vinegar-derived food additive composition which is a buffering food
additive comprising vinegar-derived acetate, such as sodium acetate
or potassium acetate, and vinegar and has a pH of about 7.0 to
about 10.0. The buffering food additive is produced by treating
vinegar with a basic neutralizing agent, such as sodium
bicarbonate, sodium carbonate, or potassium bicarbonate, to produce
a partially-neutralized vinegar with a pH of below about 7.0. The
partially neutralized vinegar is dried, such as by evaporation and
heat, to produce an acetate, such as sodium acetate or potassium
acetate. Vinegar is added back to the acetate to produce a
buffering food additive having a pH of about 7.0 to about 10.0.
[0058] In an embodiment, the present disclosure also provides a
method of preparing a food additive from vinegar comprising: [0059]
(a) treating vinegar with a basic neutralizing agent (e.g. sodium
bicarbonate, sodium carbonate, or potassium bicarbonate) to
partially neutralize the vinegar to a pH of below about 7.0; and
[0060] (b) evaporating water from and drying the product of step
(a) to produce a an acetate (e.g. sodium acetate or potassium
acetate).
[0061] In an embodiment, the method of preparing a food additive
from vinegar further comprises: [0062] (c) adding vinegar to the
acetate of step (b) to produce a vinegar-acetate dry powder or
solution having a pH of about 4.5 to a pH of about 10.0.
[0063] In an embodiment, the amount of basic neutralizing agent
necessary to partially neutralize the vinegar is in the range of
about 3.5 pounds to about 5 pounds per about 10 pounds of
vinegar.
[0064] In an embodiment, the food additive prepared from vinegar
can be an antimicrobial food additive or buffer solution. The basic
neutralizing agent of step (a) can be sodium bicarbonate, sodium
carbonate, or potassium bicarbonate. A sufficient amount of vinegar
added in step (c) can result in an antimicrobial food additive
having a pH of about 4.5 to a pH of about 7.0 or result in a buffer
solution having a pH of about 7.0 to about 10.0.
[0065] The vinegar-derived food additive and/or reddening agent of
the present disclosure can be used to process any of a wide variety
of meat or meat product that it is desired to process. For example,
uncured meat or meat product that can be processed with the
additive and/or agent of the present disclosure include, but are
not limited to, whole muscle meats, emulsified meats, and the like.
Cured meat or meat products include, for example, ham, turkey,
chicken, hot dogs, lunch meat, bacon and the like.
[0066] Although preferred embodiments of the present disclosure
have been described using specific terms, devices, and methods,
such description is for illustrative purposes only. The words used
are words of description rather than words of limitation. Changes
and variations may be made by those of ordinary skill in the art
without departing from the spirit or the scope of the present
disclosure, which is set forth in the appended claims. In addition,
aspects of the various embodiments may be interchanged, in whole or
in part. The present disclosure is further illustrated by the
following examples, which are provided by way of illustration and
are not meant to be construed as limiting. The contents of all
references, published patents, and patents cited throughout the
present application are also hereby incorporated by reference in
their entireties.
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