U.S. patent application number 12/847806 was filed with the patent office on 2012-02-02 for methods for processing meat using phosphate free high ph compositions containing salt and sodium carbonate.
Invention is credited to Chris J. Topps.
Application Number | 20120027899 12/847806 |
Document ID | / |
Family ID | 45526994 |
Filed Date | 2012-02-02 |
United States Patent
Application |
20120027899 |
Kind Code |
A1 |
Topps; Chris J. |
February 2, 2012 |
Methods for Processing Meat Using Phosphate Free High pH
Compositions Containing Salt and Sodium Carbonate
Abstract
The present invention is in the field of processing meat. More
particularly, the present invention relates to a method of
processing meat to enhance moisture retention and flavor during
storage and cooking by infusing the meat with an aqueous
composition containing salt and sodium carbonate at a pH in the
range of from 10.1 to 11.3.
Inventors: |
Topps; Chris J.; (Rancho
Cucamonga, CA) |
Family ID: |
45526994 |
Appl. No.: |
12/847806 |
Filed: |
July 30, 2010 |
Current U.S.
Class: |
426/281 ;
426/332; 426/641 |
Current CPC
Class: |
A23L 13/428 20160801;
A23L 13/55 20160801; A23L 13/72 20160801; A23V 2002/00 20130101;
A23L 13/03 20160801; A23B 4/027 20130101 |
Class at
Publication: |
426/281 ;
426/332; 426/641 |
International
Class: |
A23L 1/318 20060101
A23L001/318 |
Claims
1. A method of processing uncooked meat to enhance flavor and
moisture retention comprising the steps of: a) preparing a dry
composition comprising from 0.1 to 3.0 parts of salt per 100 parts
of the uncooked meat and from 0.1 to 0.5 parts of sodium carbonate
per 100 parts of the uncooked meat; b) dissolving the dry
composition in an amount of aqueous liquid to form a phosphate free
liquid brine composition; c) providing a portion of uncooked meat
having a given weight, wherein the uncooked meat is selected from
the group consisting of: poultry, pork, lamb and beef; and d)
treating the portion of uncooked meat with a 10% to 30% w/w
addition rate of the liquid brine composition to form an uncooked
processed meat with a predetermined amount in parts of salt and
sodium carbonate in 100 parts of the uncooked processed meat;
wherein the amount of aqueous liquid used in step b) is calculated
from the given weight of the uncooked meat, the addition rate of
the liquid brine composition, and the predetermined amount in parts
of salt and sodium carbonate in 100 parts of the uncooked meat; and
wherein the liquid brine composition has a pH from 10.1 to
11.3.
2. The method according to claim 1, wherein the salt is sodium
chloride.
3. The method according to claim 1, wherein the salt is a mixture
of sodium chloride, potassium chloride and magnesium chloride.
4. The method according to claim 3, wherein the salt is low sodium
sea salt.
5. The method according to claim 1, wherein the pH of the liquid
brine composition is between 10.1 and 10.7
6. The method according to claim 5, wherein the pH of the liquid
brine composition is between 10.3 and 10.7.
7. The method according to claim 1, wherein step d) further
comprises marinating, injection or tumbling the uncooked meat with
the liquid brine composition.
8. The method according to claim 1, wherein the dry composition
further comprises from 0.05 to 2.5 parts of saccharide per 100
parts of the untreated meat.
9. The method according, to claim 1, wherein the dry composition
further comprises from 0.001 to 0.1 parts of natural flavorings per
100 parts of the untreated meat.
10. The method according to claim 1, wherein the liquid brine
composition further comprises from 0.2 to 0.5 parts of nitrite per
100 parts of the untreated meat, wherein the nitrite is derived
from a vegetable or a fruit.
Description
TECHNICAL FIELD
[0001] The present invention is in the field of processing meat.
More particularly, the present invention relates to a method of
processing meat to enhance moisture retention during storage and
cooking by infusing the meat with a liquid brine composition
containing salt and sodium carbonate at a pH in the range of from
10.1 to 11.3.
BACKGROUND OF THE INVENTION
[0002] By weight, water constitutes the largest portion of a food
animal. The amount of water is usually found in the range 70-80%.
Part of this water is found in free form while the rest is bound to
proteins, especially myofibrillar proteins, through charged and
polar groups. The amount of immobilized water depends on the
available space within the myofibrillar structure and, in fact, the
volume of myofibrils is decisive to the water-binding capacity of
the muscle. Some variations exist between muscles due to the types
of muscle fibers, degree of fiber contraction and pre-rigor pH. The
water retention also depends on the ultimate pH reached after rigor
mortis and this will have a strong influence on the activity of
muscle enzymes involved in proteolysis and lipolysis during ageing
and further processing. Variations may be also expected between
animal species and age at slaughter.
[0003] From the time an animal is slaughtered, its carcass begins
to lose water, which results in a shrinkage, or weight loss, of the
meat. This weight loss, which begins at slaughtering, continues
through the refrigeration and butchering steps in meat processing,
and also continues during cooking. The weight loss results in the
meat generally becoming tougher, there is less amount of product to
sell, and that product is of diminished quality. Furthermore,
cooking shrinkage results in a still smaller amount of cooked meat
served for ultimate consumption.
[0004] Before reaching the consumer, most foods are processed in
some way. For example, meat products are separated from unusable or
undesirable elements or components, ground or chopped, mixed or
blended, and can be frozen for distribution.
[0005] Meat treatments are well known for enhancing the appearance
and flavor of meat products for use by consumers. For example, the
pH of a meat carcass immediately decreases due to glycolysis by
muscle tissues. Accordingly, one of the most common meat treatments
consists of using a phosphate to increase the pH (U.S. Pat. No.
4,818,528). The pH can also be increased to prevent microbes from
contaminating the meat. See, for example, U.S. Pat. Nos. 6,899,908
and 6,713,108. This process returns the meat to a more
pre-slaughter state. However, many such treatments result in
diminishing water retention, and can also result in meat having an
"over processed" look and flavor.
[0006] The application of sodium carbonate in a vacuum is another
method of treating meat. Sodium carbonate, like phosphates, serves
as a pH buffer (U.S. Pat. No. 5,939,112). However, sodium carbonate
has been described as being less effective for enhancing water
retention in meat than other treatments such as alkali silicates
(U.S. Pat. No. 7,001,630).
[0007] In the meat industry, it is desirable for meat products to
retain moisture during storage and cooking. This is true for all
meat products, such as pork, lamb, beef and poultry, which may
contain as much as 75% moisture. In addition to retention of
natural moisture, i.e., water and fat, it is desirable that the
meat retain any moisture added during meat processing. The ability
to maintain total moisture enhances the ability of the meat
products to retain flavor, and also enhances juiciness and
tenderness of the cooked product. Loss of liquid reflects loss of
water and liquid fat, which collectively make up the juice of the
meat. Shrinkage during cooking is caused by a loss of liquid, and
can be measured by weight loss of the meat. In addition, the
overall appearance of the meat is not enhanced and quality is
diminished when excessive moisture is lost during cooking. For
example, untreated poultry fibers often appear dry and stringy
after cooking, whereas treated poultry fibers exhibit a more
natural looking appearance.
[0008] Phosphates are also commonly used in the meat industry to
raise the pH of the meat to increase the water holding capacity of
the protein fibers. One such process is described in U.S. Pat. No.
4,818,528 that teaches treating and packaging fresh meat to retain
the fresh meat color and to postpone microbial deterioration and
spoilage. However, phosphate treatments can have a tendency to
diminish texture, appearance and flavor of meat treatments. Meats
that have undergone phosphate treatments are commonly known in the
meat industry as being "over-processed" or having a "processed"
look and/or taste.
[0009] Other meat treatments are also known in the industry. For
example, published U.S. Patent Application No. 2004/0219283
describes the use of trehalose to treat uncooked meat in order to
decrease shrinkage during cooking. The use of sodium bicarbonate in
the meat treatment industry has also been previously reported. For
example, U.S. Pat. No. 7,060,309 describes the use of sodium
bicarbonate under a vacuum to reduce the number of holes in
subsequently cooked meat. In addition, U.S. Pat. No. 6,020,012
describes the use of sodium bicarbonate as an injectable treatment
to reduce the rate of pH decline.
[0010] Sodium carbonate has been described before for use in
different industries, such as water softening, etc. In most
instances, it is used to buffer the pH of liquid foodstuffs. Sodium
carbonate has also been described for use in the meat industry as
one of many useful alkalis. In U.S. Pat. No. 5,939,112, a
composition optionally containing sodium carbonate at a pH of 5 to
10, and preferably from 6.5 to 8.5, is described for treating meat
at a temperature of 20.degree. C. or lower. Higher temperatures and
pH are discouraged because they would toughen the meat.
[0011] Accordingly, there remains a need to provide methods for
processing meat to enhance moisture and flavor retention using
phosphate free compositions. The present invention involves
processing meat with a liquid brine composition containing salt and
sodium carbonate (as well as optional ingredients) at a pH in the
range from 10.1 to 11.3.
SUMMARY OF THE INVENTION
[0012] The present invention relates to a method of processing
uncooked meat to enhance flavor and moisture retention comprising
the steps of: a) preparing a dry composition comprising from 0.1 to
3.0 parts of salt per 100 parts of the uncooked meat and from 0.1
to 0.5 parts of sodium carbonate per 100 parts of the uncooked
meat; b) dissolving the dry composition in an amount of aqueous
liquid to form a phosphate free liquid brine composition; c)
providing a portion of uncooked meat having a given weight, wherein
the uncooked meat is selected from the group consisting of:
poultry, pork, lamb and beef; and d) treating the portion of
uncooked meat with a 10% to 30% w/w addition rate of the liquid
brine composition to form an uncooked processed meat with a
predetermined amount in parts of salt and sodium carbonate in 100
parts of the uncooked processed meat; wherein the amount of aqueous
liquid used in step b) is calculated from the given weight of the
uncooked meat, the addition rate of the liquid brine composition,
and the predetermined amount in parts of salt and sodium carbonate
in 100 parts of the uncooked meat; and wherein the liquid brine
composition has a pH from 10.1 to 11.3.
[0013] The salt used in the present method may be sodium chloride,
or it may also be a mixture of sodium chloride, potassium chloride
and magnesium chloride. In one embodiment, the salt is low sodium
sea salt, which also means that it has 45% or less sodium by
nutritional standard.
[0014] In one embodiment, the pH of the liquid brine composition is
between 10.1 and 10.7. In another embodiment, the pH of the liquid
brine composition is between 10.3 and 10.7.
[0015] Step d) may be carried out by any known method of infusing
liquid into meat, such as by marinating, injection or tumbling the
uncooked meat with the liquid brine composition.
[0016] The liquid brine composition may also include a number of
optional ingredients, such as from 0.05 to 2.5 parts of saccharide
per 100 parts of the untreated meat, and/or from 0.001 to 0.1 parts
of natural flavorings per 100 parts of the untreated meat.
[0017] The liquid brine composition may also include from 0.1 to
0.5 parts nitrites per 100 parts of uncooked meat. The nitrites may
be "natural" nitrites, i.e. they are derived from vegetables or
fruits. The nitrites may be added to the dry ingredients or added
in liquid form to the liquid brine composition.
[0018] Other aspects of the invention are described throughout the
specification.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0019] The present invention is in the field of processing meat.
More particularly, the present invention relates to a method of
processing meat to enhance moisture and flavor retention during
storage and cooking by infusing the meat with an aqueous
composition containing salt and sodium carbonate at a pH in the
range of from 10.1 to 11.3. Enhanced moisture retention results in
improved texture, color, and tenderness of the meat.
[0020] It would be thought that raising the pH of the meat by
treating the meat with a higher pH (i.e., above 10) liquid brine
solution would toughen or denature the protein. However, this has
been found not to be true using the compositions of the present
invention. In fact, at the pH range of 10.1 to 11.3, the meat
retains a greater amount of moisture during storage, and therefore
results in higher cooked yields. In addition, the cooked meat
exhibits a non-processed texture. It has been found that at these
higher pH levels, and in particular between 10.3 and 10.7, water,
fats, tissue fibers and protein bind much faster and more
permanently than at a lower pH. This has both economical and energy
advantages when used, for example, to treat boneless, skinless
chicken breast.
[0021] Many meat processors tumble boneless skinless chicken breast
at some point during meat processing. Other meat cuts may not be
tumbled due to the type of the cut and species, in which case they
may be injected instead. When using boneless skinless chicken
breast, for example, the tumble times required to fully infuse the
meat were reduced by about 35%, which saves energy and processing
time. Specifically, with regard to a 5,000 pound tumbler that
normally would tumble boneless skinless chicken breast at a 20%
addition rate for about 45 minutes, using the methods of the
present invention, the tumble times were reduced to about 30
minutes.
[0022] In one embodiment, the method of the present invention is
practiced using liquid brine compositions comprising sodium
carbonate and salt at a pH of between 10.1 and 11.3. Such
compositions may also include other optional ingredients, such as
saccharide and natural flavorings.
Terms
[0023] In the description that follows, a number of terms used in
the field of meat processing and packaging are extensively
utilized. In order to provide a clear and consistent understanding
of the specification and claims, including the scope to be given
such terms, the following non-limiting definitions are
provided.
[0024] When the terms "one," "a," or "an" are used in this
disclosure, they mean "at least one" or "one or more," unless
otherwise indicated.
[0025] The term "aqueous liquid" as used herein refers to any
water-based liquid used to dissolve the dry composition into
solution. Aqueous liquids include water, broths (vegetable or
animal), natural juices (vegetable animal or fruit) and blood.
[0026] The term "broth" or "broths" as used herein refer to the
water in which meat, fish and/or vegetables have been boiled.
[0027] The term "dry composition" as used herein refers to a
mixture of dry ingredients for processing meats.
[0028] The term "cooked weight" as used herein refers to the weight
of the cooked meat product after reaching the desired internal
temperature (or "cooked temperature") safe for human
consumption.
[0029] The term "green weight" as used herein refers to the weight
of the meat product before processing and cooking.
[0030] The term "ingoing percentage" refers to the amount of the
dry composition calculated as a percentage of the meat's weight. It
is the weight of the dry composition divided by the weight of the
liquid brine composition multiplied by the percent addition rate
(i.e. Ingoing percentage=((dry composition (lbs.)/total weight of
liquid brine composition (lbs.)).times.(% addition rate)).
[0031] The term "injection" as used herein refers to introducing
the liquid brine composition into meat by a hollow needle.
[0032] The term "liquid brine composition" as used herein refers to
the dry composition dissolved in the aqueous liquid such as water,
natural juices, broth or blood.
[0033] The term "natural juices" as used herein refers to the
liquid naturally contained in meat, vegetable or fruit.
[0034] The term "natural flavorings" as used herein refers to
ingredients such as rosemary extracts, etc. Natural flavorings are
foodstuffs considered by the United States Department of
Agriculture ("USDA") and Federal Drug Administration ("FDA") as
natural ingredients.
[0035] The term "optional ingredients" as used herein refers to
ingredients used in conjunction with or individually with the
present invention for function, flavor, and or color.
[0036] The term "natural curing agent" refers to a plant based
nitrite derived from plant material comprising nitrate by a process
of preparing or converting the plant material substance. One such
plant based curing agent is celery juice or powder. The curing
agent can be used to preserve or cure meat.
[0037] The term "natural cure accelerator" refers to a natural
plant substance that when combined with the natural curing agent
works like a color enhancer. It aids in setting the cure color
associated with cured meats like ham. One such plant based
substance is natural cherry powder.
[0038] The term "percent addition rate" as used herein refers to
the amount of the liquid brine composition that is applied to the
meat during processing. For example, if a 12% addition rate is
desired for a 100 pound portion of untreated meat, the meat is
processed with a liquid brine composition such that the meat
absorbs 12 pounds of the liquid brine composition.
[0039] The term "pumped weight" as used herein is determined by
adding together the green weight plus the weight of the liquid
brine solution retained by the meat. For example, 100 pounds of
meat treated with the liquid brine composition at an addition rate
of 20% (i.e., 20 pounds of liquid brine composition) yields 120
pounds of pre-cooked meat, and represents the meat's "pumped
weight."
[0040] The term "yield of the meat" or "yield" as used herein
refers to the ratio of the cooked weight to the green weight of the
meat, and is usually expressed as a percent. Preferably, the yield
is 8% or better for meat processed according to the method of the
present invention when compared to unprocessed meat.
[0041] The term "thumb and fork" pressure test is used to measure
the firmness of the cooked meat, and to determine whether juices
from the meat come out under slight pressure. To perform the thumb
and fork pressure test, a fork is placed in the non-dominate hand
and pressure is gently applied to the top of the meat.
[0042] The term "unprocessed meat" as used herein refers to meat
that is in its natural state after being slaughtered or
harvested.
[0043] The term "purge" as used herein refers to the moisture
emitted from meat after the slaughtering of an animal and the
moisture emitted after processing.
[0044] The term "tumbler" as used herein refers to a vessel that
rotates in a circular motion, at a set speed and time, to
facilitate uptake of the liquid brine composition by the meat and
usually under vacuum. The term "tumble time" as used herein refers
to the amount of time the meat is in the tumbler for
processing.
[0045] The term "yield" as used herein refers to the ratio of
cooked weight to green (uncooked) weight. This ratio is greater for
processed cooked meat than for unprocessed meat cooked under the
same conditions (i. e., same green weight, time and
temperature).
[0046] The term "parts" refers to, for example, parts per million,
and is usually used to express the ingoing percentage of dry
ingredients. For example:
1 ppm= 1/1,000,000=0.000001=0.0001%
1000 ppm= 1,000/1,000,000=0.001=0.1% [0047] Thus, 0.3 parts per 100
parts of uncooked meat is equivalent to 3000 parts per million of
the ingredient in the treated meat. [0048] To identify the parts
per million of an ingredient in an aqueous solution, the
calculation is thus:
[0048] individual ingredient/total of brine solution.times.addition
rate=ingoing parts per million in the treated meat
Dry Composition
[0049] The liquid brine compositions of the present invention
comprise salt and sodium carbonate alone or in combination with
optional ingredients, such as saccharides and natural
flavorings.
[0050] The salt that is used in the practice of the present
invention may be from any source, such as purified sodium chloride,
sea salt, and low sodium sea salt, or any combination thereof. In
one embodiment, the composition comprises low sodium sea salt as
the only salt. The amount of salt in the liquid brine composition
is between 0.1 and 3.0 parts per 100 parts of uncooked meat. In one
embodiment, the amount of salt is from 0.6 to 1.5 parts per 100
parts of meat, which is the same as saying that the processed meat
consists of 6,000 to 15,0000 parts per million (ppm) of salt.
[0051] Table salt, which is essentially all sodium chloride, has
about 590 milligrams of sodium per 1.5 grams of salt. Low sodium
sea salt has about 325 mg of sodium per 1.5 grams of salt. Low
sodium sea salt is salt that is extracted from seawater using known
methods. Many sources of low sodium sea salt are commercially
available. Sea salt is generally regarded as being low in sodium if
it contains 40% less sodium than sodium chloride, and in many
instances may contain 50% or even 70% less sodium. Low sodium sea
salt is characterized as being a blend of sodium chloride,
magnesium chloride and potassium chloride, and contains trace
minerals found in seawater that are regarded as being beneficial
nutrients.
[0052] Sodium carbonate, Na.sub.2CO.sub.3, is readily available
from commercial sources or can be manufactured using known methods.
In one embodiment, the liquid brine composition comprises sodium
carbonate as the only alkali.
[0053] Unlike sodium bicarbonate, which is commonly used as a
buffering agent in a variety of commercial foodstuffs, sodium
carbonate often raises the pH to an undesirable level and is
therefore not the alkali source of choice for processing meat. It
is commonly thought that the effervescent qualities of sodium
bicarbonate make it a better choice over sodium carbonate to
enhance moisture retention. However, in the practice of the present
invention, this is not the case. Sodium carbonate, at the levels
disclosed in the present invention, is unique in its ability to
achieve a desired pH without compromising flavor or other qualities
of the meat. The amount of sodium carbonate present in the
composition is from 0.1 to 0.5 parts per 100 parts of the uncooked
meat, which is equivalent to the processed meat having 1,000 to
5,000 ppm sodium carbonate.
[0054] In addition, sodium carbonate has two pKa's based on the
following two reactions in equilibrium:
HCO.sub.3.sup.-CO.sub.3.sup.2-+H.sup.+ pKa=10.3
CO.sub.2+H.sub.2OHCO.sub.3-+H.sup.+ pKa=6.33
By keeping the pH at or near the pKa of 10.3, and more preferably
from 10.3 to 10.7, the carbonate ion is abundant and acts to mildly
dissociate proteins, but not completely denature them. Accordingly,
this pH range is ideal for meat processing.
[0055] Saccharides that may be used in the composition come in a
variety of forms including monosaccharides, disaccharides and
polysaccharides. They may be utilized to enhance flavor or as a
bulking agent. A single type of saccharide or a combination of
saccharides may be used in the composition. The types of
monosaccharides include glucose, fructose, mannose, galactose,
ribose and xylose. Disaccharides include sucrose, lactose, maltose,
cellobiose and isomaltose. Polysaccharides include, maltodextrin,
dextran, maltodextrose, dextrose, cellulose and starch, as well as
polymers of glucose, fructose, mannose, galactose, ribose and
xylose. Saccharides may come from a variety of sources ranging from
processed table sugar to less processed forms, such as evaporated
cane juice, evaporated cane syrup, turbinado sugar, cane extracts
or other sweeteners. The amount of saccharide present in the liquid
brine composition is usually from 0.05 to 2.5 parts per 100 parts
of uncooked meat, which is the same as saying the processed meat
contains 500 to 25,000 ppm of saccharide.
[0056] Additional optional ingredients that also may be used for
function, flavor, and or color in the composition include but are
not limited to; phosphates, nitrites, nitrates, lactates, acetates,
starches, diacetates, spices, spice extractives, carageenans,
sodium bicarbonate, sugars, dextrins, nialtodextrin, ammonium
hydroxide erythorbate, ascorbic acid salts, antioxidants, vinegars,
gums, broths, alginates, oil extracts and coloring agents proteins,
such as wheat, milk or soy protein powders may also be included in
the composition.
[0057] Natural flavorings also may be used in the composition. Many
of these flavorings are listed in the USDA and/or FDA guidelines as
being considered "natural". The amount of natural flavorings in the
liquid brine composition may be from 0.001 to 0.1 parts per 100
parts of uncooked meat, which is the same as saying the processed
meat contains 10 to 1,000 ppm of natural flavorings.
Liquid Brine Composition
[0058] The preparation of the liquid brine composition for
processing the uncooked meat begins with preparing a dry
composition and thereafter dissolving the dry composition in
aqueous liquid, to form a liquid brine composition of the desired
concentration. Correspondingly, each of the ingredients may be
systematically added to the aqueous liquid and dissolved into
solution. Aqueous liquids for dissolving the dry composition
include, for example, water, a fruit juice, a vegetable juice or
broth, a meat juice or broth and blood.
[0059] The liquid brine composition is formulated to a specified
concentration of each ingredient. The pH of the liquid brine
composition may range (or be adjusted with acid or base to range)
from 10.1 to 11.3. More specifically, the pH may range from 10.1 to
10.7. In one embodiment, the pH may be from 10.3 to 10.7, such as
10.3, 10.4, 10.5, 10.6 or 10.7.
[0060] The dry composition is formulated by mixing sodium chloride
and sodium carbonate together as a dry blend, along with any
optional ingredients. This dry blend is then dissolved in aqueous
liquid such that the dry blend is fully dissolved into a liquid
brine composition. (Please note that the optional ingredients may
be added to the formulation as a dry ingredient, or as a liquid
ingredient, either as part of the aqueous solution in which the dry
ingredients are dissolved, or separately).
[0061] In the practice of the present invention the salt and sodium
carbonate are mixed together to achieve a final concentration in
the processed meat of: from 0.1 to 3.0 parts of salt per 100 parts
of the uncooked meat and from 0.1 to 0.5 parts of sodium carbonate
per 100 parts of the uncooked meat.
[0062] This means that the ratio of sea salt to sodium carbonate
may range from:
.1 ( the low end salt ) .5 ( the high end of sodium carbonate ) TO
##EQU00001## .3 ( the high end salt ) .1 ( the low end of sodium
carbonate ) ##EQU00001.2##
[0063] Accordingly, the ratio of salt to sodium carbonate may vary
from 0.2 to 30. As would be expected, this ratio can be varied and
optimized to achieve the desired enhancement to moisture retention,
flavor (such as saltiness), and other desirable qualities.
[0064] The amount of dry composition ingredients desired in the
liquid brine composition may also be calculated based upon the
desired percent addition rate and desired ingoing percentage of
salt and sodium carbonate. The percent addition rate refers to the
amount of the liquid brine composition that is applied to the meat
during processing. For example, if a 12% addition rate is desired
for a 100 pound portion of meat, the meat is processed with
sufficient liquid brine composition such that the meat absorbs 12
pounds of the liquid brine composition.
[0065] Correspondingly, the ingoing percentage of dry ingredients
refers to the amount of the dry composition that is calculated as a
percentage of the meat's weight. The volume of liquid brine
composition may vary and be optimized depending on the storage
capacity of the machinery used to process the meat. However, where
a particular percent addition rate and ingoing percentage are
desired, any amount of liquid brine composition may be added so
long as the dry composition is fully dissolved by the aqueous
liquid.
[0066] Therefore, the exact amount of dry composition may be
calculated based upon a desired addition rate and ingoing
percentage rate, wherein the amount of aqueous liquid is determined
based upon the desired processing method. Accordingly, the amount
of dry composition can be calculated using the following
formula:
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00002##
[0067] wherein X is the amount of salt;
[0068] wherein Y is the amount of sodium carbonate; and
[0069] wherein Z is the amount of aqueous liquid to be used.
[0070] The desired "salinity" of the processed meat can also be
determined by routine optimization. One optimization method is
varying the concentration of salt in the composition. For example,
a number of compositions containing different salt concentrations
can be applied to a particular type of meat using a particular
processing method. The meat is then cooked and taste tested for the
desired amount of salinity.
[0071] Another optimization method is to apply a given liquid brine
composition for varying time periods, thereby adjusting the amount
of the composition applied to the meat. The meat is then cooked and
taste tested for the desired amount of salinity. These optimization
methods may also be applied to adjust the amount of natural
flavorings, artificial flavorings and sweetness (i.e. saccharide
concentration) of the meat in order to obtain the desired
taste.
[0072] The amount of saccharide in the processed meat product may
range from 0.05 parts to 2.50 parts per 100 parts of meat. In one
embodiment, the amount of saccharide is from 0.1 parts to 1.0 parts
per 100 parts of meat.
[0073] The amount of natural flavorings in the processed meat
product may comprise from 0.001 parts to 0.1 parts per 100 parts of
meat. In one embodiment, the amount of natural flavorings ranges
from 0.01 parts to 0.1 parts per 100 parts of meat.
Types of Meat
[0074] The methods and compositions of the present invention may be
used to process a variety of meats including, but not limited to
poultry, lamb, beef and pork. While muscle tissue is the most
common meat processed for consumption, organ tissue can also be
processed with the methods and compositions of the present
invention.
Meat Processing
[0075] In the practice of the present invention, the liquid brine
composition is applied or "infused" by any suitable means,
including injection, dipping, immersion, infusion, perfusion,
spraying, tumbling, rubbing or marinating, and may take place under
vacuum, atmospheric pressure or above, or by any other suitable
means. In addition, application may occur at ambient temperature,
in the cold or at elevated temperatures.
[0076] Following application of the present invention aqueous
solution, the meat product may be further processed by packaging,
chilling, freezing, etc., prior to being cooked.
[0077] Cooking of the meat product may be accomplished by any known
method, such as but not limited to, conventional oven, industrial
smoke house or steam house, frying, boiling, cooking in a bag
and/or casings.
Sample Calculations
[0078] The following sample calculations demonstrate how to
calculate the exact amount of dry composition comprised of sodium
chloride and sodium carbonate that needs to be dissolved in aqueous
liquid in order to achieve a desired range of sodium chloride and
sodium carbonate in the meat. The formula for determining the
appropriate amounts of sodium chloride and sodium carbonate is
provided below:
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00003##
[0079] wherein X is the amount of sodium chloride;
[0080] wherein Y is the amount of sodium carbonate; and
[0081] wherein Z is the amount of aqueous liquid to be used.
[0082] Using this formula, the amount of dry composition (X+Y) can
be used to calculate the ingoing percentage based upon a desired
percent addition rate and desired ingoing percentage of sodium
chloride and sodium carbonate in any volume of aqueous liquid.
[0083] For example, if 100 pounds of meat are processed according
to the present invention and the desired amounts of sodium chloride
and sodium carbonate in the processed meat are 1 pound of sodium
chloride per 100 pounds of meat and 0.2 pounds of sodium carbonate
per 100 pounds of meat, then the ingoing percentage is 1.2% (e.g. 1
pound of sodium chloride+0.2 pounds of sodium carbonate=1.2 pounds
of sodium chloride and sodium carbonate in 100 pounds of processed
meat, or 1.2%). Thereafter, if a 15% addition rate is desired and
the dry composition is dissolved in 13.8 pounds of aqueous liquid,
the calculation for how much dry composition is used is as
follows:
X + Y X + Y + 13.8 lbs aqueous liquid .times. 15 % = 1.2 %
##EQU00004## [0084] where X is the amount of sodium chloride; and
[0085] where Y is the amount of sodium carbonate.
[0085] 1 + .2 1 + .2 + 13.8 lbs aqueous liquid .times. 15 % = 1.2 %
##EQU00005## 1.2 lbs 15 lbs aqueous composition .times. 15 % = 1.2
% ##EQU00005.2##
[0086] In another example, if 20 pounds of meat are processed
according to the present invention and the desired amounts of
sodium chloride and sodium carbonate in the processed meat are 0.3
pounds of sodium chloride per 20 pounds of meat and 0.05 pounds of
sodium carbonate per 20 pounds of meat, then the ingoing percentage
is 1.75% (e.g. 0.3 pounds of sodium chloride+0.05 pounds of sodium
carbonate=0.35 pounds of sodium chloride and sodium carbonate in 20
pounds of processed meat, or 1.75%). Thereafter, if a 12% addition
rate is desired and the dry composition is dissolved in an aqueous
liquid, the calculation for how much aqueous liquid is used is as
follows:
X + Y X + Y + Z aqueous liquid .times. 12 % = 1.75 % ##EQU00006##
[0087] where X is the amount of sodium chloride; and [0088] where Y
is the amount of sodium carbonate. [0089] wherein Z is the amount
of aqueous liquid to be used.
[0090] To determine the amount of aqueous liquid, the following
equation is used:
[0091] 20 lbs of meat times the addition rate minus the dry
composition is equal to the aqueous liquid.
(20 lbs.times.12%)-0.35=2.05 lbs aqueous liquid
[0092] Therefore,
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00007## [0093] wherein X is the amount of sodium chloride;
[0094] wherein Y is the amount of sodium carbonate; and [0095]
wherein Z is the amount of aqueous liquid to be used.
[0095] .3 + .05 .3 + .05 + 2.05 lbs aqueous liquid .times. 12 % =
1.75 % ##EQU00008## .35 2.4 lbs aqueous composition .times. 12 % =
1.75 % ##EQU00008.2##
[0096] Therefore, in order to treat 20 pounds of meat, a liquid
brine composition of 2.4 pounds is needed, where 2.05 lbs is the
aqueous liquid and 0.35 pounds is the dry composition. 20 pounds of
meat is then processed at a percent addition rate of 12% to achieve
a 1.75% ingoing percentage of dry ingredients.
[0097] In a different example, if 238 pounds of meat are processed
according to the present invention and the desired amounts of
sodium chloride and sodium carbonate in the processed meat are 0.6
pounds of sodium chloride per 100 pounds of meat and 0.2 pounds of
sodium carbonate per 100 pounds of meat, then the ingoing
percentage is 0.8% (e.g. 0.6 parts of sodium chloride+0.2 parts of
sodium carbonate=0.8% ingoing percentage of dry composition.
Thereafter, if a 18% addition rate is desired and the dry
composition is dissolved in an aqueous liquid, the calculation for
how much dry composition and aqueous liquid is used is as follows:
[0098] The amount of dry ingredients is equal to pounds of meat
times parts (%) of ingredient.
[0098] For sodium chloride, 238 lbs of meat.times.0.6%=1.428
lbs
For sodium carbonate, 238 lbs of meat.times.0.2%=0.476 lbs,
Dry composition is equal to X+Y, so 1.428+0.476=1.904 lbs [0099] To
determine the amount of aqueous liquid, the following equation is
used: [0100] Pounds of meat times the addition rate minus the dry
composition is equal to the aqueous liquid.
[0100] (238 lbs.times.18%)-1.904 lbs=40.936 lbs aqueous liquid
[0101] Therefore,
X + Y X + Y + Z .times. percent addition rate = ingoing percentage
##EQU00009## [0102] wherein X is the amount of sodium chloride;
[0103] wherein Y is the amount of sodium carbonate; and [0104]
wherein Z is the amount of aqueous liquid to be used.
[0104] 1.428 + 0.476 1.428 + 0.476 + 40.936 lbs aqueous liquid
.times. 18 % = 0.8 % ##EQU00010## 1.904 42.82 lbs aqueous
composition .times. 18 % = 0.8 % ##EQU00010.2##
[0105] Based on the above equation and after solving for pounds of
sodium chloride, sodium carbonate and the aqueous liquid the result
to treat 238 pounds of meat is: 1.428 lbs of sodium chloride (equal
to 0.6%) and 0.476 lbs of sodium carbonate (equal to 0.2%) for a
total of 0.8% ingoing of dry ingredients and 40.936 lbs of aqueous
liquid. For an 18% addition, 1.904 lbs of dry ingredients plus
40.936 of aqueous liquid is used. which is equal to 42.84 lbs. 238
lbs of meat plus 42.84 lbs of liquid brine composition equals
280.84 lbs. 238 lbs pounds of meat is then processed at a percent
addition rate of 18% to achieve a 0.8% ingoing percentage.
EXAMPLES
Examples 1
Preparation of an Exemplary Liquid Brine Composition
[0106] A liquid brine composition that is useful in the practice of
the present invention is be prepared as set forth below:
TABLE-US-00001 TABLE 1 Exemplary Aqueous Composition Formulation
Parts per 100 parts of Ingredient Uncooked, Untreated Meat Sodium
Carbonate 0.1 to 0.5 parts Sacharide (Evaporated Cane Sugar) 0.45
to 2.5 parts Sodium Chloride 0.1 to 3 parts Natural Flavoring
(Rosemary 0.001 to 0.1 parts Extract) Water Sufficient for Dilution
for 10%-30% addition rate to untreated meat
[0107] A liquid brine composition from Table 1 is prepared by
mixing the above ingredients. The water temperature is about
34.degree. F. Mixing is continued until all the ingredients are
dissolved. The liquid brine composition is then left to sit for
15-20 minutes. During mixing and preparation, the pH of the liquid
brine composition fluctuates above 10.5 and the final pH of the
aqueous solution is between 10.1 to 10.7.
[0108] Sodium carbonate and saccharides are supplied from
Cooperative Inc., Los Angeles, Calif. Sodium chloride is obtained
from A&B Ingredients, Los Angeles, Calif. Natural flavorings
such as rosemary extracts are obtained from Kalsee Flavor Company,
Los Angeles, Calif.
Example 2
Meat Processing
[0109] To calculate the amount of the liquid brine composition to
be applied to the meat, the weight of the meat is multiplied by the
desired final ingoing percentage of the liquid brine composition.
For example, if a 20% addition rate is desired, 20 pounds of the
liquid brine composition solution is added to 100 pounds of meat.
This calculation can be found in the USDA Inspectors Handbook
Published in 1995, by the United States Department of
Agriculture.
[0110] The "ingoing percent of ingredients" is a measure of the
amount of ingredients with which the meat is being treated. It is
calculated by taking the amount of the ingredients divided by the
total liquid brine composition, times the addition rate. For
example, an addition of 0.75 pounds of the ingredients and 10
pounds of water at a desired addition rate of 20% would be equal
1.395% ingoing ingredients.
TABLE-US-00002 TABLE 2 Examples of Percent of Ingoing Added to Meat
Desired Pounds of Water Total (lbs) Addition (PI) in Liquid Brine
Ingoing Percent of Type of Meat Rate Ingredients pounds Composition
Ingredients 4 oz chicken breast, 20% 0.75 10 10.75 1.4% whole* 6 oz
chicken breast, 18% 0.9 10 10.9 1.48% whole 8 oz chicken breast,
15% 1.1 10 11.1 1.48% whole 4 oz chicken breast, 12% 1.43 10 11.43
1.5% whole 6 oz chicken breast, 10% 1.8 10 11.8 1.53% whole 8 oz
chicken breast, 8% 2.3 10 12.3 1.5% whole 4 oz chicken breast, 20%
0.5 10 10.5 0.95% cut** 6 oz chicken breast, 18% 0.6 10 10.6 1% cut
8 oz chicken breast, 15% 0.7 10 10.7 0.98% cut 16 oz chicken 12%
0.9 10 10.9 1.0% breast, cut 32 oz chicken 10% 1.1 10 11.1 1.0%
breast, cut 4 oz pork loin chop 20% 0.25 10 10.25 0.48% or roast 6
oz pork loin chop 18% 0.3 10 10.3 0.52% or roast 8 oz pork loin
chop 15% 0.31 10 10.31 0.45% or roast 16 oz pork loin 12% 0.4 10
10.4 0.46% chop or roast 32 oz pork loin 10% 0.56 10 10.56 0.53%
chop or roast 48 oz beef flap 20% 1 10 11 1.8% meat 48 oz beef
strip 15% .75 10 10.75 1.04% loin 48 oz beef eye of 20% 1.2 10
11.12 2.14% round 48 oz beef roast 25% 1 10 11 2.27%
[0111] a. Initial Observations
[0112] The chicken and solution were placed into a tumbler. A
tumbler is a vessel with a cylindrical shape, the interior of which
has veins or blades in order to create friction while the vessel is
turning or tumbling. A vacuum was then applied to the contents of
the tumbler. The chicken was then tumbled at a revolution rate of
about 6 to 10 revolutions per minute in a 500 pound tumbler for
about 30 minutes.
[0113] After the meat was in the vacuum tumbler, it was cooked in a
conventional oven. The boneless skinless chicken breast; untreated,
treated with the phosphate composition or treated with the high pH
liquid brine composition (the present invention) was placed on a
rack in a standard cooking dish. The meat was cooked to an internal
temperature of 175-180.degree. F. After cooking, the chicken breast
was removed from the oven and placed on a cutting board.
[0114] After the chicken breast had cooled for approximately 10
minutes, the chicken breast was cut in one of two different ways.
The meat was cubed to a size of about 1/2 inch by 1/2 inch, in the
other way, the meat was sliced the long ways in about 1/4 inch
thick pieces to create a fajita-style or Philly Steak-style
appearance. After the meat was cubed, it was examined for moisture
content. It was observed that the chicken treated with the present
invention had very little of the moisture weeping during cooking.
The thumb and fork pressure test was used to measure the firmness
of the cooked meat, and to determine whether juices from the meat
were released under slight pressure. The cubed meat was firm and
had an excellent response to thumb and fork pressure. The meat
cubes sprang back into the cubed shape without changing the natural
appearance or loosing moisture. In contrast, the untreated meat
remained almost flat, and the meat treated with the Phosphate
Composition sprang back slightly, but released large dollops of
moisture and did not hold the desired cubed shape.
[0115] b. Freezing and Thawing
[0116] To simulate the effect of cooked meat undergoing a freezing
followed by further processing at a later date, the untreated cubed
chicken was frozen for seven days and then thawed at 37.degree. F.
for about one full day. Treatment and cooking was performed as
described above. The untreated meat had a tough, chewy and dry
mouth feel, as well as a rigid stringy appearance. The meat treated
with the phosphate composition showed signs of heavy moisture loss
and spongy, gritty, slimy mouth feel, and it appeared smooth and
over-processed. The meat treated with the liquid brine composition
had very little to no weeping or loss of moisture, and it had a
natural appearance. Even after cooking and freezing, it was similar
in appearance to the cooked samples that were not frozen. It was
also observed that the meat treated with the liquid brine
composition did not have the warmed-over flavor associated with
freezing and thawing meats. Accordingly, the meat treated with the
liquid brine composition held up through the initial processing;
cooking, freezing, thawing and reheating. The meat treated
according to the method of the present invention out-performed the
other samples in the observed areas of measurement.
[0117] c. Ready-to-Eat Simulation
[0118] A simulation of a ready-to-eat product, like a burrito or
chicken dinner, which would be fully cooked at a processor,
followed by freezing and re-cooking in a microwave or conventional
oven, was also performed. The frozen, cubed chicken was either
microwave for 1 to 3 minutes, or cooked for 6-8 minutes in a
conventional oven set at 325.degree. F.
[0119] After either microwaving or cooking, the untreated meat had
a stringy and dried-out appearance, and was very tough to chew.
After either microwaving or cooking, the meat treated with the
phosphate composition had a processed look and a gritty texture
when chewed. Additionally, a lot of the moisture had released from
the chicken breast and was in the bottom of the cooking tray. The
meat treated with the liquid brine composition had very little to
no moisture loss after reheating. Again, the meat did not have the
warmed-over flavor that is commonly associated with frozen, thawed
and reheated meat, it held its natural appearance, juiciness,
tenderness and overall integrity whether cooked in a microwave or
conventional oven.
Example 3
Machine Tumbling without Vacuum
[0120] This example demonstrates that the aqueous solution is
functional when tumbled with meat in the absence of vacuum. 250
pounds of boneless, skinless chicken breast pieces were either:
untreated, marinated in a 20% solution of phosphate composition or
marinated in a 20% solution of the present invention liquid brine
composition.
[0121] The chicken containing either solution was then placed into
a tumbler. The chicken was tumbled at 6 to 10 revolutions per
minute in a 500 pound tumbler for about 30 minutes. The 250 lbs of
chicken treated with the phosphate composition came out of the
tumbler with 59.75% of the solution not being absorbed into the
meat. In contrast, even in the absence of vacuum, the meat treated
with the present invention liquid brine composition absorbed 97.46%
into the meat.
Example 4
Hand Tumbling without Vacuum
[0122] This example demonstrates that even with no vacuum and hand
tumbling, the meat treated with the higher pH aqueous solution
absorbed into the meat. Hand tumbling means hand massaging the meat
by flipping it over from one end to another, ensuring that the
solution covers all parts. Hand massaging simulates the action of
an industrial tumbler.
[0123] In this example, chicken breast were untreated, marinated
with a 20% solution of phosphate composition, or marinated with a
20% solution of the liquid brine composition of the present
invention. Each solution was hand massaged into the meat. for 8-10
minutes. The meat was then allowed to soak in the remaining
marinade for about 20 minutes. Only about 25% of the phosphate
composition absorbed into the meat, leaving a significant amount of
solution remaining. Using the liquid brine composition of the
present invention, 99.38% of the solution was absorbed; no free
moisture remained in the bowl.
Example 5
Pork Loin Chops Roast Injected with an Aqueous Solution
[0124] In this example, 0.25 pounds of the dry composition
ingredients were added to ten pounds of water (in the form of eight
pounds of water plus two pounds of ice) to achieve an addition rate
of 20% and an ingoing percent of 0.48%: [0125] where:
[0125] X X + Z .times. percent addition rate = ingoing percentage
##EQU00011## [0126] wherein X is the amount of dry ingredients;
[0127] wherein Z is the amount of aqueous liquid to be used.
[0128] Accordingly,
.25 .25 + 8 lbs aqueous liquid + 2 pounds ice .times. 20 % = 0.487
% ##EQU00012## .25 10.2 lbs aqueous composition .times. 20 % =
0.487 % ##EQU00012.2##
[0129] The liquid brine composition temperature was 34.degree. F.
during mixing. The ingredients were mixed in the solution until all
the ingredients were dissolved. The aqueous solution was then left
for 15-20 minutes. During mixing and preparation, the pH of the
present invention liquid brine composition fluctuated, but the
final pH was about 10.7.
TABLE-US-00003 TABLE 3 Injected Pork Loin Chops or Pork
Roast--Refrigerated and Frozen Desired Ingoing Percent Addition LBS
of ingredients of dry Type of Meat Rate per 10 lbs of Water
ingredients 4 oz Pork Loin Chop 20% 0.25 0.487% 6 oz Pork Loin Chop
18% 0.3 0.524% 8 oz Pork Loin Chop 15% 0.8 1.296% 16 oz Pork Roast
12% 1.2 1.286% 32 oz Pork Roast 10% 1.1 0.991%
TABLE-US-00004 TABLE 4 Pork Loin Example Phosphate Present
Composition Invention Composition Pounds Pounds Water 25 25 Salt
1.22 1.22 Sugar 0.55 0.55 Natural Flavoring 0.73 0.73 Sodium
Phosphate 0.61 0.00 Sodium Carbonate 0.00 0.24 TOTAL 28.12 27.75 pH
pH 9.2 pH 10.7
[0130] A total of 1.5 pounds of each solution from Table 4 was
added to each pork loin sample for the examples below.
[0131] Two whole pork loins were injected with the present
invention and a water, salt, phosphate aqueous solution. Both pork
loins weighed approximately 6.5 pounds before treatment and weighed
approximately 8 pounds after treatment. Each whole pork loin was
cut into 4 roast weighing 2 pounds. Two of the loins were frozen,
while the other two were refrigerated for further processing for 24
hours.
[0132] The pork loins that were injected with a 23% solution of the
liquid brine composition showed very little to no weeping or
moisture loss in the holding tray. On the other hand, the meat
treated with the phosphate composition left moisture and juices in
the holding tray. Both roasts were placed on a roasting rack and
cooked to an internal temperature of 162.degree. F. The meat was
then removed from the oven and allowed to stand for 15 minutes. At
this time, the meat was sliced into 1/4 inch portions. The meat
injected with the present invention liquid brine composition
exhibited very little weeping or juice loss. Additionally, the
mouth feel and tenderness of the meat was natural and more
appealing. The meat treated with the phosphate composition had a
gritty, processed like appearance after slicing. There were also
large amounts of purge or cook-off in the bottom of the cooking
tray using the phosphate composition. The pork loin treated with
the present invention liquid brine composition had more noticeable
moisture in the cooked meat than the phosphate composition treated
meat.
[0133] The frozen pork roasts were kept frozen for 7 days, and then
thawed to about 36.degree. F. The meat that had been treated with
the present invention liquid brine composition had significantly
less moisture in the holding tray after thawing than did the meat
treated with the Phosphate Composition. The roasts were then cooked
in a conventional oven to an internal temperature of 162.degree. F.
The roasts were then removed from the oven and allowed to cool for
about 15 minutes. The roasts were then sliced into 1/4 inch
portions. The roast treated with the phosphate composition had
significant moisture loss during cooking and after cooling. It also
had a warmed-over flavor and a gritty mouth feel. The meat treated
with the present invention liquid brine composition showed very
little weeping or juice loss during cooking. Additionally, the
mouth feel and tenderness of the roast treated with the present
invention liquid brine composition was more appealing and the roast
held its natural flavor during the freezing-thawing-cooking
processes.
Example 6
Beef Strip Loin
[0134] In this example, beef strip loin was selected, which is a
widely used meat cut with versatility for both premium grades
steaks and lower utility steaks. The meat weight prior to treatment
was 12.5 lbs. After injection, it was about 15 lbs, which
calculates to a 20% addition rate. Sodium carbonate was used at
0.035 lbs per 12.5 lbs of meat, and low sodium sea salt was used at
0.016 lbs per meat. In addition, turbinado sugar was used at
0.00825 lbs per 12.5 lbs of meat and natural flavoring was added at
0.00335 lbs per 12.5 lbs of meat. The ingredients were dissolved in
2.437 pounds of water, forming 2.5 lbs of liquid brine
composition.
[0135] The below calculation extrapolates the relationship of
pounds into parts per million and ingoing percentage of the
composition.
(12.5 lbs.times.20%)-0.06261=2.437 lbs aqueous liquid
[0136] Where,
X X + Z .times. percent addition rate = ingoing percentage
##EQU00013## [0137] wherein X is the amount of dry ingredients;
[0138] wherein Z is the amount of aqueous liquid to be used.
[0139] Therefore,
.06261 lb ingredients .06261 lb ingredients + 2.4374 aqueos liquid
.times. 20 % = .5008 % ##EQU00014##
[0140] For comparison, ingredient/meat weight ppm (parts per
million) or ingoing percentage.
.035 lb sodium carbonate 12.5 lbs of meat = 2800 ppm ##EQU00015##
.016 lb low sodium sea salt 12.5 lbs of meat = 1280 ppm
##EQU00015.2## .00825 lbs turbinado sugar 12.5 lbs of meat = 660
ppm ##EQU00015.3## .00335 lbs natural flavorings 12.5 lbs of meat =
268 ppm ##EQU00015.4##
[0141] Total,
.06261 lb ingredients 12.5 lbs of meat = 5008 ppm ##EQU00016##
[0142] Therefore,
[0143] 5008 ppm is equal to 0.5008% ingoing percentage.
Low Sodium Sea Salt Performance
[0144] When using the low sodium sea salt, the total amount of
sodium present nutritionally in the treated meat is reduced by at
least 40%, and there is no loss in "performance" of the meat. More
particularly, this unique combination of sodium carbonate and low
sodium sea salt results in similar benefits of moisture retention
and color of the meat during storage and increased cooked yields
when compared to table salt. Meat treated with the liquid brine
composition of the present invention out performed untreated meat.
Accordingly, the method of the present invention results in a
superior processed meat product with better nutritional value,
since it has significantly lower sodium, and also includes trace
minerals found in sea salt.
Example 7
"Naturally Cured" Ham
[0145] The meat industry desires processed meat products that are
cured without the use of nitrites. Naturally cured meats have a
similar pink hue and flavor aspects to them as traditionally cured
meats. Typically, naturally cured meats are phosphate free, so the
entire ingredient declaration on a consumer meat product package
would list nothing but natural ingredients. Furthermore, naturally
cured meats also usually include a "cure accelerator", such as
erythorbate to help aid the color curing process. In the case of a
naturally cured meat, one would exclude sodium erythorbate from the
process and use a natural curing aid, such as cherry powder. The
challenge for meat processors is maintaining yields for the
naturally cured meats without the use of phosphates.
[0146] The methods of the present invention, can meet these meat
industry demands.
TABLE-US-00005 TABLE 5 Exemplary Liquid Brine Composition for
Naturally Curing Ham Parts per 100 parts of Ingredients Uncooked,
Untreated Meat Sodium Carbonate 0.1 to 0.5 parts Sacharide
(Evaporated Cane Sugar) 0.5 to 2.5 parts Sea Salt 0.1 to 3 parts
Celery Powder 0.25 to 0.55 parts Cherry Powder 0.10 to 0.35 parts
Natural Flavoring (Rosemary 0.001 to 0.1 parts Extract) Water
Sufficient for Dilution for 10%-30% addition rate to untreated
meat
[0147] By way of example, ham is naturally cured using the using
the methods of the present invention. For a 23% addition rate, 100
pounds of untreated ham may be treated with: 18.689 parts of water,
2 parts of sea salt, 0.5 parts of low sodium sea salt, 1 part
evaporated cane sugar, 0.4 parts celery powder, 0.2 parts cherry
powder, 0.21 parts sodium carbonate and 0.001 parts natural
flavoring. This liquid brine composition has a pH above 10.1 and an
all the ingredients are natural. Using the methods of the present
invention, the naturally cured ham meets or exceeds yield
expectations, even though it is phosphate free.
[0148] The percentage of ingredients in the above example can be
expressed as follows:
TABLE-US-00006 Water 81.256% Salt 8.695% Evaporated Cane Sugar
4.347% Low Sodium Sea Salt 2.174% Celery Powder 1.739% Cherry
Powder 0.869% Sodium Carbonate 0.913% Natural Flavoring 0.000043%
Total 100%
[0149] The examples set forth above are provided to give those of
ordinary skill in the art with a complete disclosure and
description of how to make and use the preferred embodiments of the
compositions, and are not intended to limit the scope of what the
inventors regard as their invention. Modifications of the
above-described modes (for carrying out the invention that are
obvious to persons of skill in the art) are intended to be within
the scope of the following claims. All publications, patents, and
patent applications cited in this specification are incorporated
herein by reference as if each such publication, patent or patent
application were specifically and individually indicated to he
incorporated herein by reference.
* * * * *