CA1328373C - Process for acidifying ground meats - Google Patents
Process for acidifying ground meatsInfo
- Publication number
- CA1328373C CA1328373C CA000542632A CA542632A CA1328373C CA 1328373 C CA1328373 C CA 1328373C CA 000542632 A CA000542632 A CA 000542632A CA 542632 A CA542632 A CA 542632A CA 1328373 C CA1328373 C CA 1328373C
- Authority
- CA
- Canada
- Prior art keywords
- meat
- acid
- process according
- salt
- particles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08G—MACROMOLECULAR COMPOUNDS OBTAINED OTHERWISE THAN BY REACTIONS ONLY INVOLVING UNSATURATED CARBON-TO-CARBON BONDS
- C08G18/00—Polymeric products of isocyanates or isothiocyanates
- C08G18/06—Polymeric products of isocyanates or isothiocyanates with compounds having active hydrogen
- C08G18/70—Polymeric products of isocyanates or isothiocyanates with compounds having active hydrogen characterised by the isocyanates or isothiocyanates used
- C08G18/72—Polyisocyanates or polyisothiocyanates
- C08G18/77—Polyisocyanates or polyisothiocyanates having heteroatoms in addition to the isocyanate or isothiocyanate nitrogen and oxygen or sulfur
- C08G18/78—Nitrogen
- C08G18/7806—Nitrogen containing -N-C=0 groups
- C08G18/7818—Nitrogen containing -N-C=0 groups containing ureum or ureum derivative groups
- C08G18/7831—Nitrogen containing -N-C=0 groups containing ureum or ureum derivative groups containing biuret groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
Abstract
PROCESS FOR ACIDIFYING GROUND MEATS
ABSTRACT OF THE INVENTION
Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
ABSTRACT OF THE INVENTION
Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
Description
-C-~ssg _1 1328373 .
PROCESS FOR ACIDIFYING GROUND MEA~S
BACKGROUND OF_THE INVENTION
The present inventlon relates to a proce4s for the production of acidified meats useful in the preparation of acidified foods.
Canned foods are presently heat processed in a retort to prevent microbiological spoilage at room tempcrature.
These products are processed to a point of "commercial sterility", which ls defined in 21 CFR 113.3(e), as a ~ ~ -condition achleved by the application of heat which renders the food free of microorganisms capable of reproducing in the food under normal, nonrefrigerated conditions of storage and distribution and viable microorganlsms, including spores, of public health significance. This degree of -~
sterility is attained when all pathogenic and toxin-forming organisms have been destroyed as well as resistant types which, at present, could grow in the product and produce --spoilage under normal conditions.
Retorting of canned products is in effect a double cooking that can have a serious ef~ect on the texture and quality of the product. Macaroni-type products, upon retortlng, attaln a mushy or soft appearance and mouth-feel whlch ls organoleptically un~atisfying. ~-Co~mercial sterility of canned-food product~ can also be obtained by mild heat treatment at pH's of 4.6 or below.
As stated in 21 CF~ 114.3(b), acidified foods are defined as tho~e acid foods or foods to which acid is added, which have a water activity (aw) greater than 0.85 and flnished equilibrium p~ of 4.6 or below. Acid foods can contaln small amounts of low acid roods (a pH greater than 4.6 and a water activity greater than 0.85) and have resultant -~
finished equilibrium pH that does not significantly differ ~ : .
C-~959 -2-from that of the predominant acid or food product. To insure that no pockets of viable bacteria remain after processing, the pH must be uniformly reduced below 4.~ prior to cooking even in the interior of large particles such as meat.
The growth of toxin-forming microorganisms, such as Clostridium botulinum, can be inhibited by mildly heating foods having a pH of 4.6 or less or extensively heating foods having a pH above pH 4.6. Foods having a pH above 4.6 require high processing temperatures of about 115C for prolonged periods of time in order to assure adequate destruction of the microorganisms.
In an attempt to avoid the extensive retorting of products that seriously affects the color, texture and flavor, foods can be acid blanched to reduce the overall pH
of the food (U.S. Patent 3,886,296). This acid blanch can be used for a number of foods to lower the pH and, thereby, reduce the necessity of extensive retort time. However, U.S. Patent No. 3,886,296 teaches that meat, in the form of meatballs, may be included in a tomato-sauce product by sterilizing the meatballs by steam cooking at 121C for 15 minutes. After sterilization, the meatballs can be then added to a heated sauce and an acid blanched pasta. The avoldance of the use of the acid blanch technique for ground meat products ln 3,886,296 is in line with the fact that ground meat emulsions lose their binding ability when troated with acid. Acid blanching would thus destroy the character of the meatballs. Acid blanching cannot be used for larger particles as sufficient reduction in the interior pH cannot be achieved. At present, meatballs for low acid foods are prepared by the use of encapsulated acids or acidogens which do not release the acid until the meat is heated sufficiently to denature the protein ~U.S. Patent 3,359,120). In addition to the added expense of the encapsulated acid, it has been found that a portion of acid is released simply by contact with cold water. Meat C-~959 -3-processors using fat-coated acids have noted problems with shorting-out of the emulsion prior to cooking. This leads to the breakdown of the meatballs and the formation of fine meat particles and free fat which are un~ightly in the product.
Presently, small particles of meat which are being added to acidified tomato sauce products are prepared by extrusion and cutting. The product has the appearance of pellets and not naturally browned meat as prepared in a kitchen. It would be desirable to provide meat particles which had the proper interior pH and the appearance of kitchen-browned meat.
SUMMARY OF THE INVENTION
In accordance with the present invention, meats can be acidified by a process which provides the necessary low-interior-acid level for acid foods while providing a meat product which is more natural in appearance, better tasting, and has a better texture than that presently obtained using -~
the encapsulated-acid process. Reduction in cost and the ability to use a wide range of meat quality with equivalent results are also benefits of the process. The primary steps of the invention include salting ground meat to extract -~
salt-soluble protein for binding, extruding the ground meat into a hot salt solutlon, cooking with agitation in the hot salt ~olution to heat set the exterior protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. By this means, the texture of the meat particle can be set prior to treating with the acid. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
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The meat used in the lnvention can include beef, veal, pork, lamb, mutton, poultry includin~ chicken, turkey, ; duck, fowl, and the liko, though the acldified meat is prererably beef or co~posltlons containing a maJority Or be~f As us~d herein, the term "~eat" and/or each specific type is lntend~d to include skeletal ouscle, or~ans and eat by-products Any practlcal level of rat can be u~d thou~h fat lev~l~ below 50X, i e SO% or ~ore lean, are preferred Th~ ~eat component Or the nixture ean be prepared fron cuts havln~ the desir~d lean/rat ratio or rat can be added to obtain tb~ de-lred ratio The u~ount of fat present is not critical a~ ~at can be re~oved during processing Soa prior art proceoses are li~ited to the use of expensive cuts Or lean meat a- th~ ~cthod~ for eookin~ do not ~llow for the re~oval of excess rat prlor to cookln~ the ~eat in a sauce The meat components ar~ pre~round to appropriat~ly size the neat ~or further proceosin~ ~at i8 preferably ~round separately and added to tho ~eat ~ix Th- a-at coaponent can be analyzed for rat content and orr~t with ~eat or rat a~ n ee~ary to achieve a de~ired rat level Caleulated guantitles Or aeat nd ~at eouponent~ to produce the de~ircd rat level ar~ adrixed in suitable equip~ nt such a~ a nix~r-~rlnder The ~round ueat is blended with an a~ent which will xtraet proteln fro~ th~ ~eat for bindln~ Or th ~round ~eat into p rtlcleJ Particularly ~fective in this regard is ~alt Included in the t-ro "salt" is ~odiu~ ehlorlde, potassiun chloride, oc~an ~alts and other natural ~alts and nlxtur-s thoreor Th- salt can be conveniently adnixed with the ~eat durin~ the nixin~ ~ta~e Additional a~ents which can p-rroro this protein-extraction function include sodiu~
and pota~siun, ortho- and polyphosphates It i8 also conte~plat-d that portions Or ~eat can b- ~alt-d s-parately to extract solubl~ protein rollowed by blendin~ thc ~alted `~ 1 ~ ' ' , ' ' ' , "
meat and/or soluble meat protein with meat or salted meat to form ground meat having sufficient salt extracted meat protein therein for binding. The higher the quality of meat the less salting that is required to obtain the necessary water soluble protein which is needed for binding.
In order to improve water holding and increase the stability of the meat against oxidative rancidity, it is preferred to also blend in with the meat mixture an antioxidant Cuch as sodium tripolyphosphate hydrated with lemon ~uice solids which is available from Stauffer Chemical Company under the trademark LEM-O-FOS~. -The salt should be used in an amount necessary to ach~eve the extraction of protein needed for binding during the initial processing period. Amounts ranging from about lX to about 3X, and preferably from about 1.5X to about 2.~%
have been found to be effective. The preferred ingredient NaCl is generally included in an amount ranging from about 1.5X to about 2.5% by weight based on the total weight of the ground meat, fat and water. Protein extraction can be improved by holding the salted meat prior to further processing. Holding times up to 24 hours can be used.
Preferably, holding times of from about 12-18 hours, e.g.
overnight, are used.
The meat mixture is then sized according to the final use. The final use can take the shape of pellets, strings, balls or any other convenient shape. Preferably, the meat is extruded through a die of sufficient diameter to form the desired slze. Particles below about 0.3 centimeters in diameter are sufficiently small that acidic sauce such as tomato ~auce can be used for acidification. Particles which are too large for thorough acidification are to be avoided to assure proper sterility of the product. Meat balls of larger than 1.3 centimeters diameter may not be effectively acidified depending on the texture of the meat. For esthetic reasons, the length of particles should not exceed about 2 times the diameter.
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C-7959 -6- ~32~7~
The meat mixture, sized according to the end product desired, is heated in an aqueous salt solution for a period of time and at a temperature sufficient to denature the exterior protein and set the particle shape. Cooking is done in a salt solution, preferably the same concentration as that in the meat, to avoid leaching out or augmenting the desired salt level in the meat. The meat is preferably cooked entirely throughout though only partial cooking may be used, particularly when cooking large size pieces.
Cooking temperatures can range from about 63C to about 10~C for periods of time ranging from about 2 minutes to 5 minutes. The higher the temperature generally the shorter the cooking time. The solution i8 preferably agitated to insure even application of heat to the meat particles and to avoid particle agglomeration.
After the first or preliminary cook, the meat particles are drained using any appropriate equipment such as a drain table, drain belt, separator, colander, centrifuge and the like. Pressure which can abrade the particles is preferably avoided to prevent formation of fines.
The dralned particles are then treated in an acid/salt bath for a period of time and at a temperature sufficient to reduce the interior pH of the meat to the range de~ired. The pH can be reduced at least 1 pH unit below the natural pH of the meat. For acidified foods, the internal pH of the meat is reduced to a pH of about 4.6 or below. Cooking the meat ln the absence of the salt tend~ to form a gelatinous product. The salt content of the cooking bath is sufficient to prevent formation of a gelatinous product. Amounts ranging from about lX to about 3% by weight of the solution can be used. If the meat particles were not completely cooked in the first cooking stage, the acid treatment can be at a temperature and for a tlme sufficient to denature the protein ir. the particle, i.e. the cooking is completed in the acid/salt bath. The extent of :. . . - : , .
C-7959 _~_ treating time i8 related to the amount Or acld absorbed by the meat. The longer the particle~ re~ain ln the bath, the ~ore acld 18 absorbed and the lower tho lnternal p~ of partlcle~. Cooklng te~peratures ranglng fro~ about 63C to about 100C and cookin~ ti~es ranglng from about 1 minute to about 60 ~inutcs can be usod. Cooklng need only be under condltlon~ conducive to acid treat~ent and to complete any cooking Or the meat. Overcooking is to be avoidcd.
Any food grade acld ln llguid form which can provide the necessary pH reductlon can be usod. Organlc acld~ such as acetic, adipic, cltric, ~alic, lactlc, succlnlc, and tartarlc acld and lnorganlc aclds such as phoophoric, ~ulfurlc and hydrochloric acld can be used. Whllo aclds ~uch as a3corblc, benzolc, erythorblc, proplonlc and ~orblc can be used, the expense nay be prohlbitive for the guantltles needed to ef~ect acidification. The preferred acid is phosphorlc acld. The acid 18 used in an a~ount sufflclent to provide a cooklng ~olution with an acidlty sufflclent to provlde th~ desired end result. For low acid roods which reguire a p~ of ~.6 and b low, an acldity bolow 2.0 i~ sug~ested.
The tern "phoJphoric acid" 1J used in lt~ industry Jen~e to cover aqu~ous pho~phoric acld solutlons Or fron about 68X up to about 86$ P205 content evon though agueous ~olutlon of acid over 68.8$ P205 contaln~ a decreaslng a ount of orthophosphorlc acld (H3po~) and an lncreasing a ount Or other polyphosphates.
Pref~rably, the P205 content is supplied solely by the product derlned a8 phosphoric acld. However, phosphate salts can also be lncluded. Bufferlng salts which do not allow th~ achlevo~ent o~ a pH of below about 2.0 in tho treat-ent ~olutlon ~hould be avoided. Phosphoric acid concontrations in the acld/oalt cooking bath can range fro~
about 0.5X to about 20X P2o6.
Tho acldifi~d ~eat after tho acld troat~ent can bo used ao is i~ additlon of acld to the area of use i8 `' - ' ' ' ' ' ' ; ~ . ,.' `' ' ,. ' "' "'':. ' : , C-~959 -8-deoirable, but the meat i~ preferably oeparated from the acid solution by ~ny appropriate meano such a~ a drain belt, drain table, colander or centrifuge ~xcesoive force io undesirable lf breakdown of the oeat particles 18 to be avolded If the flnal use area can tolorate oome acid, dralning may not noed to be compl-t- For ~ost applications oubstantlally all of the acid solution i~ allowed to or io drained fro~ thc ~eat The meat particles can be combined with the final product such ao a tomato oauce which i8 then sealed in a contalner and heat proce~sed To avoid bacterlological opoilage and for convenlence of use, the meat particl-~ can be refrlgerated or frozen u~ing ~uitable equlpment ouch as an lnotant gulck-freeze freezer The meat i8 preferably ~rozen to a temperature below about -10C and pref-rably below -18C for long ter~ ~torage though war~er temperaturo~ can be u~ed for meat products int-nd d to be used in the near future The neat io preferably packaged, e g boxe~, polybags, pouches, cylindrlcal Jars or ~etal can9, after freezing for ease of uoe To provide further natural charactorl~tics, the acidifled neat, prior to u~e or freozino, can be browned in oil Nornal procetures for browning can be uset It i~ aloo contemplated that spices and ~ea~onlngs or other additive~ can be included with the oeat during nixing or ln lther the salt water precook oolution or the acid~salt olution ao desired Th products of the lnvention can be uoed to prepare neat-contalning s~uces, gravie~, ot-w~, chili and other ~ at and vegetable conbinationo, nacaronl sauce, nacaroni sauce wlth pasta added, plzza toppings, 810ppy ~oe~, tacos, and the llko Preforably, the producto are preserved as acid foods using low heat though nor~al r~torting procedures can al80 be u~ed The pro~ent lnvention 1~ more fully lllustrated in tho ~xamples whlch follow C-7959 _9_ 1328373 Meat mixtures were prepared with 92.6X beef (80X
lean), 5% water, l.9X salt and 0.5% LEM-O-FOS. Samples were ground through a .65 centimeter plate into water maintained at 91C in a steam kettle (1:1 ratio of meat to water) and agitated vigorously with a paddle for 5 minutes. Strands formed that readily broke up without excessive fines. Acid was added to the kettle and the meat particles were acidified at 82C for different time periods. It was observed that the heating of the meat particles in boiling acid caused gelatinization and the particles stuck together.
Raw meat strands were formed by extruding a meat mixture prepared as above containing LEM-O-FOS and salt, using a mechanical stuffer through a .95 centimeter stuffing horn onto trays. The strands were surface cooked by heating in an autoclave at 98C for 1 minute. These strands were easily cut into discrete particles. The particles had the appearance of pellets rather than the "home-made" appearance of particles broken up in water.
Extruding a meat, LEM-O-FOS and salt mixture into hot water with agltation for 5 minutes, followed by acldlflcation in B2C H3Po4 solution produced a gelatinized mass which was unacceptable.
Extruding a meat mixture through a .95 centimeter ~ -stuffing horn onto trays and autoclaving at 98C for 1 minut~ produced a pellet whose appearance was ~udged to be unacceptable.
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The use of mechanical agitation to break up the meat strands as well as hot (82.2C) H3po4 solutions were evaluated.
Meat particles prepared in this proces~ after equilibration in a commercial tomato based pasta sauce were evaluated.
A mechanical agitator was tested at different rpm's for breaking up meat strands. Meat mixtures were made as in Example 1, except that 70X lean beef was used. The meat mixture was ground through a 0.64 centimeter plate into 65.5-76.6C water agitated by the stirrer. Fairly consistent particles were formed, depending on-rpm and water temperature.
Under optimal condit$ons, partlcles were formed, water cooked, and added to 82.2C phosphoric acid (2.0X
concentration). Samples were removed periodically for pH
determination, then browned and equilibrated in pasta sauce.
pH values are reported in Table I.
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C-~959 -11- 1328373 TABLE I
pH OF MEAT PARTICLES 0.64CM
Time in Acid ~H - Same Dav 1 pH-Overni~t at 3.31C
Tve (Min.) Internal Ground Internal Ground Cooked 0.5 5.3 4.01 1 5.5 3.60 2 5.8 3.63 4 5.5 3.21 8 3.6 2.65 16 4.3 2.60 Browned 0.5 5.5 4.11 5.3 4.11 1 5.2 3.69 4.6 3.~3 2 4.9 3.42 4.5 3.45 4 4.6 3.24 3.6 3.22 8 3.1 2.64 2.4 2.
16 2.~ 2.46 2.3 2.69 Equili- 0.5 4.7 4.~ 4.28 brated2 1 4.6 4.6 4.23 in Sauce 2 4.3 4.2 4.15 4 4.2 4.2 4.05 8 4.2 3.9 3.86 1. Samples were rinsed with water prior to pH measurement to remove excess surface acid.
2. Browned meat particles were equilibrated in saucè by hesting at 90.5C for 30 minutes. Particles were equilibrated either the ~ame day as prepared or after overnight storage at 3.3C.
-~ 1328~73 C-~959 -12-The mechanical ~tirrer was superisr to the hand stirr~ng previously employed Using hot t82 2C) 2X H3po4 ~olutions following the initial hot water cook produccd very accoptable rate~ of acidification and acid penetration Equlllbratin~ the meat particl-~ ln a co~ercial pasta sauce indicated that pH~s meeting the acidi~ied food ~pecificationJ could b- achi-ved The eat partlcles exhiblted exccllent rlavor and the desired ho~o-~ad- appearance However, lar~e rat particles and cooked-out fat were observed a ong the ~eat partlcle~
The effect o~ pre-~rindin~ the beef throu~h a 0 32 conti~eter plato prlor to nlxing in the L~M-O-~OS and ~alt and extru~ion into hot wator ~8 well as the use of a wlre whlp to roplace the n-chanlcal ~tlrr-r in the initial hot water cook to produce tho deslred appearance were evaluated Tho e~fect o~ th~ ratio o~ water to ~cat ~eight ln the i~itial hot water cook as well a8 the addition of ~alt to the wator in th~ initial hot ~t-r cook or to the H3po4 ~olution was ~valuat-d A ~0X l~an for~ulatlon ~as prepared containing 0 5X
LBM-O-P08, JX ~ator and l 9X ~alt Th- aoat wa~ ~round through a O 32 contl~oter plate prior to ~lxing in order to bl-nd in tho rat thoroughly The nixed batch wa~ ~round through a 0 6~ centimoter plato immediately into ~our time~
itc w-l~ht of ~1C wat~r to set the surfaco protein and ~ini~ize rat cookout Tho n at strand~ woro broken up using a wiro ~hlp attached to a Hobar~ planetary nlxor Discreto particlos woro ~ornod and little ~at cookout wa~ ob~erved Meat particleJ w~re drainod ln a colander and weighed The drainod oeat wa~ d ~ignated a~ water cooked Th~ neat partlcle~ were added dlrectly to lX pho~phoric acid at 71C
~nd hold rOr 5 minut-~ The drainod ~eat was no~ called * ~rade Mark A '~
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acid-cooked. The meat was browned in oil at 149C for 1 minute and samples were equilibrated at a 12% level in a commercial pasta sauce at 90.5C for 30 minutes. Yield and pH data are reported as Batch 1 and Batch 2 in Table II.
In Batches 3 and 4, the meat mixture was ground through a 0.95 centimeter plate into twice the meat weight of 65.5C water, then acid and oil cooked. Data appear as Batch 3 and Batch 4 in Table II.
In Batch 5, the meat mixture was ground through a 0.9 centimeter plate into twice the meat weight of 90.5C water containing 1.9% salt. At this temperature, wire whip agitation gave discrete particles with few fines at a mixer setting of one for 1 minute followed by a setting of two for 2 minutes. Other conditions gave either "worms" or excessive fines.
The particles were added to lX phosphoric acid containing 1.9% salt and heated for 6 minutes at 71C, then browned. It was observed that particles heated in acid containing 1.9X salt had much less tendency to gelatinize and stick together. Data appears as Batch 5 in Table II.
TABLE II
YIELD AND DH OF MEAT PARTICLES PREPARED
USING A WI RE WHIPl Proc~s~ SteD Batch 13 Batch 23 ~ atch 54 Water Cook 98 9~ 83 89 9 Acid Cook 135 130 104 120 90 Browned 86 98 88 100 ~5 Sauce Equill-bration:
Acid Cooked Meat 9~ - 82 - 123 Browned Meat ~4 - - 75 69 81 .. . . . . . .. . .. .
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132837~
C-~959 -14-~H5 Batch 1 Batch 5 Process Ste~ Internal Ground Ground Water Cook Acid Cook 4.1 3.84 3.66 Browned 4.2 3.90 3.91 Sauce Equili-bration:
Acid Cooked Meat 4.54.22 Browned Meat 4.5 4.22 1. Batch 1 and Batch 2 meat particles were 0.64cm, Batches 3, 4, and 5 were 0.95 centimeter size.
2. Calculated as a percentage of raw meat weight. Samples were colander drained and weighed after each process step.
3. Meat particles were cooked in 71C water, ~1~ acid (lX), and 149C oil.
PROCESS FOR ACIDIFYING GROUND MEA~S
BACKGROUND OF_THE INVENTION
The present inventlon relates to a proce4s for the production of acidified meats useful in the preparation of acidified foods.
Canned foods are presently heat processed in a retort to prevent microbiological spoilage at room tempcrature.
These products are processed to a point of "commercial sterility", which ls defined in 21 CFR 113.3(e), as a ~ ~ -condition achleved by the application of heat which renders the food free of microorganisms capable of reproducing in the food under normal, nonrefrigerated conditions of storage and distribution and viable microorganlsms, including spores, of public health significance. This degree of -~
sterility is attained when all pathogenic and toxin-forming organisms have been destroyed as well as resistant types which, at present, could grow in the product and produce --spoilage under normal conditions.
Retorting of canned products is in effect a double cooking that can have a serious ef~ect on the texture and quality of the product. Macaroni-type products, upon retortlng, attaln a mushy or soft appearance and mouth-feel whlch ls organoleptically un~atisfying. ~-Co~mercial sterility of canned-food product~ can also be obtained by mild heat treatment at pH's of 4.6 or below.
As stated in 21 CF~ 114.3(b), acidified foods are defined as tho~e acid foods or foods to which acid is added, which have a water activity (aw) greater than 0.85 and flnished equilibrium p~ of 4.6 or below. Acid foods can contaln small amounts of low acid roods (a pH greater than 4.6 and a water activity greater than 0.85) and have resultant -~
finished equilibrium pH that does not significantly differ ~ : .
C-~959 -2-from that of the predominant acid or food product. To insure that no pockets of viable bacteria remain after processing, the pH must be uniformly reduced below 4.~ prior to cooking even in the interior of large particles such as meat.
The growth of toxin-forming microorganisms, such as Clostridium botulinum, can be inhibited by mildly heating foods having a pH of 4.6 or less or extensively heating foods having a pH above pH 4.6. Foods having a pH above 4.6 require high processing temperatures of about 115C for prolonged periods of time in order to assure adequate destruction of the microorganisms.
In an attempt to avoid the extensive retorting of products that seriously affects the color, texture and flavor, foods can be acid blanched to reduce the overall pH
of the food (U.S. Patent 3,886,296). This acid blanch can be used for a number of foods to lower the pH and, thereby, reduce the necessity of extensive retort time. However, U.S. Patent No. 3,886,296 teaches that meat, in the form of meatballs, may be included in a tomato-sauce product by sterilizing the meatballs by steam cooking at 121C for 15 minutes. After sterilization, the meatballs can be then added to a heated sauce and an acid blanched pasta. The avoldance of the use of the acid blanch technique for ground meat products ln 3,886,296 is in line with the fact that ground meat emulsions lose their binding ability when troated with acid. Acid blanching would thus destroy the character of the meatballs. Acid blanching cannot be used for larger particles as sufficient reduction in the interior pH cannot be achieved. At present, meatballs for low acid foods are prepared by the use of encapsulated acids or acidogens which do not release the acid until the meat is heated sufficiently to denature the protein ~U.S. Patent 3,359,120). In addition to the added expense of the encapsulated acid, it has been found that a portion of acid is released simply by contact with cold water. Meat C-~959 -3-processors using fat-coated acids have noted problems with shorting-out of the emulsion prior to cooking. This leads to the breakdown of the meatballs and the formation of fine meat particles and free fat which are un~ightly in the product.
Presently, small particles of meat which are being added to acidified tomato sauce products are prepared by extrusion and cutting. The product has the appearance of pellets and not naturally browned meat as prepared in a kitchen. It would be desirable to provide meat particles which had the proper interior pH and the appearance of kitchen-browned meat.
SUMMARY OF THE INVENTION
In accordance with the present invention, meats can be acidified by a process which provides the necessary low-interior-acid level for acid foods while providing a meat product which is more natural in appearance, better tasting, and has a better texture than that presently obtained using -~
the encapsulated-acid process. Reduction in cost and the ability to use a wide range of meat quality with equivalent results are also benefits of the process. The primary steps of the invention include salting ground meat to extract -~
salt-soluble protein for binding, extruding the ground meat into a hot salt solutlon, cooking with agitation in the hot salt ~olution to heat set the exterior protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. By this means, the texture of the meat particle can be set prior to treating with the acid. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
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"' ' , ', ,, ' ', '' ~; ~ ,' ~ '''', ~' ' , ' ,, '' ' " . ' ;. .' ' ' . ' ~ ', , " ,, . ~ '. , ' . ' . '. ' ~ 328373 C-~959 -4-DET~ D DESCRIPTION OF TH~ INV~NTION
The meat used in the lnvention can include beef, veal, pork, lamb, mutton, poultry includin~ chicken, turkey, ; duck, fowl, and the liko, though the acldified meat is prererably beef or co~posltlons containing a maJority Or be~f As us~d herein, the term "~eat" and/or each specific type is lntend~d to include skeletal ouscle, or~ans and eat by-products Any practlcal level of rat can be u~d thou~h fat lev~l~ below 50X, i e SO% or ~ore lean, are preferred Th~ ~eat component Or the nixture ean be prepared fron cuts havln~ the desir~d lean/rat ratio or rat can be added to obtain tb~ de-lred ratio The u~ount of fat present is not critical a~ ~at can be re~oved during processing Soa prior art proceoses are li~ited to the use of expensive cuts Or lean meat a- th~ ~cthod~ for eookin~ do not ~llow for the re~oval of excess rat prlor to cookln~ the ~eat in a sauce The meat components ar~ pre~round to appropriat~ly size the neat ~or further proceosin~ ~at i8 preferably ~round separately and added to tho ~eat ~ix Th- a-at coaponent can be analyzed for rat content and orr~t with ~eat or rat a~ n ee~ary to achieve a de~ired rat level Caleulated guantitles Or aeat nd ~at eouponent~ to produce the de~ircd rat level ar~ adrixed in suitable equip~ nt such a~ a nix~r-~rlnder The ~round ueat is blended with an a~ent which will xtraet proteln fro~ th~ ~eat for bindln~ Or th ~round ~eat into p rtlcleJ Particularly ~fective in this regard is ~alt Included in the t-ro "salt" is ~odiu~ ehlorlde, potassiun chloride, oc~an ~alts and other natural ~alts and nlxtur-s thoreor Th- salt can be conveniently adnixed with the ~eat durin~ the nixin~ ~ta~e Additional a~ents which can p-rroro this protein-extraction function include sodiu~
and pota~siun, ortho- and polyphosphates It i8 also conte~plat-d that portions Or ~eat can b- ~alt-d s-parately to extract solubl~ protein rollowed by blendin~ thc ~alted `~ 1 ~ ' ' , ' ' ' , "
meat and/or soluble meat protein with meat or salted meat to form ground meat having sufficient salt extracted meat protein therein for binding. The higher the quality of meat the less salting that is required to obtain the necessary water soluble protein which is needed for binding.
In order to improve water holding and increase the stability of the meat against oxidative rancidity, it is preferred to also blend in with the meat mixture an antioxidant Cuch as sodium tripolyphosphate hydrated with lemon ~uice solids which is available from Stauffer Chemical Company under the trademark LEM-O-FOS~. -The salt should be used in an amount necessary to ach~eve the extraction of protein needed for binding during the initial processing period. Amounts ranging from about lX to about 3X, and preferably from about 1.5X to about 2.~%
have been found to be effective. The preferred ingredient NaCl is generally included in an amount ranging from about 1.5X to about 2.5% by weight based on the total weight of the ground meat, fat and water. Protein extraction can be improved by holding the salted meat prior to further processing. Holding times up to 24 hours can be used.
Preferably, holding times of from about 12-18 hours, e.g.
overnight, are used.
The meat mixture is then sized according to the final use. The final use can take the shape of pellets, strings, balls or any other convenient shape. Preferably, the meat is extruded through a die of sufficient diameter to form the desired slze. Particles below about 0.3 centimeters in diameter are sufficiently small that acidic sauce such as tomato ~auce can be used for acidification. Particles which are too large for thorough acidification are to be avoided to assure proper sterility of the product. Meat balls of larger than 1.3 centimeters diameter may not be effectively acidified depending on the texture of the meat. For esthetic reasons, the length of particles should not exceed about 2 times the diameter.
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C-7959 -6- ~32~7~
The meat mixture, sized according to the end product desired, is heated in an aqueous salt solution for a period of time and at a temperature sufficient to denature the exterior protein and set the particle shape. Cooking is done in a salt solution, preferably the same concentration as that in the meat, to avoid leaching out or augmenting the desired salt level in the meat. The meat is preferably cooked entirely throughout though only partial cooking may be used, particularly when cooking large size pieces.
Cooking temperatures can range from about 63C to about 10~C for periods of time ranging from about 2 minutes to 5 minutes. The higher the temperature generally the shorter the cooking time. The solution i8 preferably agitated to insure even application of heat to the meat particles and to avoid particle agglomeration.
After the first or preliminary cook, the meat particles are drained using any appropriate equipment such as a drain table, drain belt, separator, colander, centrifuge and the like. Pressure which can abrade the particles is preferably avoided to prevent formation of fines.
The dralned particles are then treated in an acid/salt bath for a period of time and at a temperature sufficient to reduce the interior pH of the meat to the range de~ired. The pH can be reduced at least 1 pH unit below the natural pH of the meat. For acidified foods, the internal pH of the meat is reduced to a pH of about 4.6 or below. Cooking the meat ln the absence of the salt tend~ to form a gelatinous product. The salt content of the cooking bath is sufficient to prevent formation of a gelatinous product. Amounts ranging from about lX to about 3% by weight of the solution can be used. If the meat particles were not completely cooked in the first cooking stage, the acid treatment can be at a temperature and for a tlme sufficient to denature the protein ir. the particle, i.e. the cooking is completed in the acid/salt bath. The extent of :. . . - : , .
C-7959 _~_ treating time i8 related to the amount Or acld absorbed by the meat. The longer the particle~ re~ain ln the bath, the ~ore acld 18 absorbed and the lower tho lnternal p~ of partlcle~. Cooklng te~peratures ranglng fro~ about 63C to about 100C and cookin~ ti~es ranglng from about 1 minute to about 60 ~inutcs can be usod. Cooklng need only be under condltlon~ conducive to acid treat~ent and to complete any cooking Or the meat. Overcooking is to be avoidcd.
Any food grade acld ln llguid form which can provide the necessary pH reductlon can be usod. Organlc acld~ such as acetic, adipic, cltric, ~alic, lactlc, succlnlc, and tartarlc acld and lnorganlc aclds such as phoophoric, ~ulfurlc and hydrochloric acld can be used. Whllo aclds ~uch as a3corblc, benzolc, erythorblc, proplonlc and ~orblc can be used, the expense nay be prohlbitive for the guantltles needed to ef~ect acidification. The preferred acid is phosphorlc acld. The acid 18 used in an a~ount sufflclent to provide a cooklng ~olution with an acidlty sufflclent to provlde th~ desired end result. For low acid roods which reguire a p~ of ~.6 and b low, an acldity bolow 2.0 i~ sug~ested.
The tern "phoJphoric acid" 1J used in lt~ industry Jen~e to cover aqu~ous pho~phoric acld solutlons Or fron about 68X up to about 86$ P205 content evon though agueous ~olutlon of acid over 68.8$ P205 contaln~ a decreaslng a ount of orthophosphorlc acld (H3po~) and an lncreasing a ount Or other polyphosphates.
Pref~rably, the P205 content is supplied solely by the product derlned a8 phosphoric acld. However, phosphate salts can also be lncluded. Bufferlng salts which do not allow th~ achlevo~ent o~ a pH of below about 2.0 in tho treat-ent ~olutlon ~hould be avoided. Phosphoric acid concontrations in the acld/oalt cooking bath can range fro~
about 0.5X to about 20X P2o6.
Tho acldifi~d ~eat after tho acld troat~ent can bo used ao is i~ additlon of acld to the area of use i8 `' - ' ' ' ' ' ' ; ~ . ,.' `' ' ,. ' "' "'':. ' : , C-~959 -8-deoirable, but the meat i~ preferably oeparated from the acid solution by ~ny appropriate meano such a~ a drain belt, drain table, colander or centrifuge ~xcesoive force io undesirable lf breakdown of the oeat particles 18 to be avolded If the flnal use area can tolorate oome acid, dralning may not noed to be compl-t- For ~ost applications oubstantlally all of the acid solution i~ allowed to or io drained fro~ thc ~eat The meat particles can be combined with the final product such ao a tomato oauce which i8 then sealed in a contalner and heat proce~sed To avoid bacterlological opoilage and for convenlence of use, the meat particl-~ can be refrlgerated or frozen u~ing ~uitable equlpment ouch as an lnotant gulck-freeze freezer The meat i8 preferably ~rozen to a temperature below about -10C and pref-rably below -18C for long ter~ ~torage though war~er temperaturo~ can be u~ed for meat products int-nd d to be used in the near future The neat io preferably packaged, e g boxe~, polybags, pouches, cylindrlcal Jars or ~etal can9, after freezing for ease of uoe To provide further natural charactorl~tics, the acidifled neat, prior to u~e or freozino, can be browned in oil Nornal procetures for browning can be uset It i~ aloo contemplated that spices and ~ea~onlngs or other additive~ can be included with the oeat during nixing or ln lther the salt water precook oolution or the acid~salt olution ao desired Th products of the lnvention can be uoed to prepare neat-contalning s~uces, gravie~, ot-w~, chili and other ~ at and vegetable conbinationo, nacaronl sauce, nacaroni sauce wlth pasta added, plzza toppings, 810ppy ~oe~, tacos, and the llko Preforably, the producto are preserved as acid foods using low heat though nor~al r~torting procedures can al80 be u~ed The pro~ent lnvention 1~ more fully lllustrated in tho ~xamples whlch follow C-7959 _9_ 1328373 Meat mixtures were prepared with 92.6X beef (80X
lean), 5% water, l.9X salt and 0.5% LEM-O-FOS. Samples were ground through a .65 centimeter plate into water maintained at 91C in a steam kettle (1:1 ratio of meat to water) and agitated vigorously with a paddle for 5 minutes. Strands formed that readily broke up without excessive fines. Acid was added to the kettle and the meat particles were acidified at 82C for different time periods. It was observed that the heating of the meat particles in boiling acid caused gelatinization and the particles stuck together.
Raw meat strands were formed by extruding a meat mixture prepared as above containing LEM-O-FOS and salt, using a mechanical stuffer through a .95 centimeter stuffing horn onto trays. The strands were surface cooked by heating in an autoclave at 98C for 1 minute. These strands were easily cut into discrete particles. The particles had the appearance of pellets rather than the "home-made" appearance of particles broken up in water.
Extruding a meat, LEM-O-FOS and salt mixture into hot water with agltation for 5 minutes, followed by acldlflcation in B2C H3Po4 solution produced a gelatinized mass which was unacceptable.
Extruding a meat mixture through a .95 centimeter ~ -stuffing horn onto trays and autoclaving at 98C for 1 minut~ produced a pellet whose appearance was ~udged to be unacceptable.
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The use of mechanical agitation to break up the meat strands as well as hot (82.2C) H3po4 solutions were evaluated.
Meat particles prepared in this proces~ after equilibration in a commercial tomato based pasta sauce were evaluated.
A mechanical agitator was tested at different rpm's for breaking up meat strands. Meat mixtures were made as in Example 1, except that 70X lean beef was used. The meat mixture was ground through a 0.64 centimeter plate into 65.5-76.6C water agitated by the stirrer. Fairly consistent particles were formed, depending on-rpm and water temperature.
Under optimal condit$ons, partlcles were formed, water cooked, and added to 82.2C phosphoric acid (2.0X
concentration). Samples were removed periodically for pH
determination, then browned and equilibrated in pasta sauce.
pH values are reported in Table I.
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C-~959 -11- 1328373 TABLE I
pH OF MEAT PARTICLES 0.64CM
Time in Acid ~H - Same Dav 1 pH-Overni~t at 3.31C
Tve (Min.) Internal Ground Internal Ground Cooked 0.5 5.3 4.01 1 5.5 3.60 2 5.8 3.63 4 5.5 3.21 8 3.6 2.65 16 4.3 2.60 Browned 0.5 5.5 4.11 5.3 4.11 1 5.2 3.69 4.6 3.~3 2 4.9 3.42 4.5 3.45 4 4.6 3.24 3.6 3.22 8 3.1 2.64 2.4 2.
16 2.~ 2.46 2.3 2.69 Equili- 0.5 4.7 4.~ 4.28 brated2 1 4.6 4.6 4.23 in Sauce 2 4.3 4.2 4.15 4 4.2 4.2 4.05 8 4.2 3.9 3.86 1. Samples were rinsed with water prior to pH measurement to remove excess surface acid.
2. Browned meat particles were equilibrated in saucè by hesting at 90.5C for 30 minutes. Particles were equilibrated either the ~ame day as prepared or after overnight storage at 3.3C.
-~ 1328~73 C-~959 -12-The mechanical ~tirrer was superisr to the hand stirr~ng previously employed Using hot t82 2C) 2X H3po4 ~olutions following the initial hot water cook produccd very accoptable rate~ of acidification and acid penetration Equlllbratin~ the meat particl-~ ln a co~ercial pasta sauce indicated that pH~s meeting the acidi~ied food ~pecificationJ could b- achi-ved The eat partlcles exhiblted exccllent rlavor and the desired ho~o-~ad- appearance However, lar~e rat particles and cooked-out fat were observed a ong the ~eat partlcle~
The effect o~ pre-~rindin~ the beef throu~h a 0 32 conti~eter plato prlor to nlxing in the L~M-O-~OS and ~alt and extru~ion into hot wator ~8 well as the use of a wlre whlp to roplace the n-chanlcal ~tlrr-r in the initial hot water cook to produce tho deslred appearance were evaluated Tho e~fect o~ th~ ratio o~ water to ~cat ~eight ln the i~itial hot water cook as well a8 the addition of ~alt to the wator in th~ initial hot ~t-r cook or to the H3po4 ~olution was ~valuat-d A ~0X l~an for~ulatlon ~as prepared containing 0 5X
LBM-O-P08, JX ~ator and l 9X ~alt Th- aoat wa~ ~round through a O 32 contl~oter plate prior to ~lxing in order to bl-nd in tho rat thoroughly The nixed batch wa~ ~round through a 0 6~ centimoter plato immediately into ~our time~
itc w-l~ht of ~1C wat~r to set the surfaco protein and ~ini~ize rat cookout Tho n at strand~ woro broken up using a wiro ~hlp attached to a Hobar~ planetary nlxor Discreto particlos woro ~ornod and little ~at cookout wa~ ob~erved Meat particleJ w~re drainod ln a colander and weighed The drainod oeat wa~ d ~ignated a~ water cooked Th~ neat partlcle~ were added dlrectly to lX pho~phoric acid at 71C
~nd hold rOr 5 minut-~ The drainod ~eat was no~ called * ~rade Mark A '~
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acid-cooked. The meat was browned in oil at 149C for 1 minute and samples were equilibrated at a 12% level in a commercial pasta sauce at 90.5C for 30 minutes. Yield and pH data are reported as Batch 1 and Batch 2 in Table II.
In Batches 3 and 4, the meat mixture was ground through a 0.95 centimeter plate into twice the meat weight of 65.5C water, then acid and oil cooked. Data appear as Batch 3 and Batch 4 in Table II.
In Batch 5, the meat mixture was ground through a 0.9 centimeter plate into twice the meat weight of 90.5C water containing 1.9% salt. At this temperature, wire whip agitation gave discrete particles with few fines at a mixer setting of one for 1 minute followed by a setting of two for 2 minutes. Other conditions gave either "worms" or excessive fines.
The particles were added to lX phosphoric acid containing 1.9% salt and heated for 6 minutes at 71C, then browned. It was observed that particles heated in acid containing 1.9X salt had much less tendency to gelatinize and stick together. Data appears as Batch 5 in Table II.
TABLE II
YIELD AND DH OF MEAT PARTICLES PREPARED
USING A WI RE WHIPl Proc~s~ SteD Batch 13 Batch 23 ~ atch 54 Water Cook 98 9~ 83 89 9 Acid Cook 135 130 104 120 90 Browned 86 98 88 100 ~5 Sauce Equill-bration:
Acid Cooked Meat 9~ - 82 - 123 Browned Meat ~4 - - 75 69 81 .. . . . . . .. . .. .
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132837~
C-~959 -14-~H5 Batch 1 Batch 5 Process Ste~ Internal Ground Ground Water Cook Acid Cook 4.1 3.84 3.66 Browned 4.2 3.90 3.91 Sauce Equili-bration:
Acid Cooked Meat 4.54.22 Browned Meat 4.5 4.22 1. Batch 1 and Batch 2 meat particles were 0.64cm, Batches 3, 4, and 5 were 0.95 centimeter size.
2. Calculated as a percentage of raw meat weight. Samples were colander drained and weighed after each process step.
3. Meat particles were cooked in 71C water, ~1~ acid (lX), and 149C oil.
4. Meat particles were cooked in ~1C water and ~l~C acid (lX) containing l.9X salt, then browned in 137.7C oil.
5. pH values were determined after 3 days ~torage at 3.3C.
Acid cooked sample~ were rinsed prior to pH
determination.
The 0.32 centimeter pre-grlnd improved the appearance because it avoided large fat particles in the cooked meat and reduced the amount of fat cooked out in the sauce.
The wire whip broke up the extruded strands of meat into partlcles with the desired home-made appearance.
The add~tion of l.9X salt to both the initial water cook and to the hot H3po4 golution cook eliminated the gelatinization previously observed.
This procedure appear~ to be suitable for further development and for determining the various parameters of times, temperatures and acid concentrationR.
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90.7 k$10grams of beef plates and 68 kilograms of lean beef were ground through 2.54 centimeter and 0.32 centimeter plates independently, mixed and analyzed. The meats were combined in ratios calculated to achieve 65X, ~0%, ~5% and 80X lean content. Mixture quantities were determined according to the needs of each treatment.
Batches were separated into 2.~2, 5,44 and 27.2 kilogram groups. The 2.72 and 5.44 kilogram batches were mixed in a planetary mixer (Hobart~) for 3 minutes at setting 1 and the 27.2 kilogram batches were mixed in a Buffalo~ mixer for 5 minutes. So~e were further processed the same day as prepared and others were held overnight (presalted) before processing.
The mixtures weighing 2.6 kilograms were ground through a 0.96 centimeter plate into the bowl of a planetary mixer containing 5.2 kilograms of 90.5C salt water (1.9X by weight salt) and agitated with a wire whip to break up the meat strands and form meat particles. Agitation requirements for optimal meat particle breakup were as follows:
WhiD Settina Time ~Minutes) Control 1/2 LEM-O-FOS
The net weight of the meat was determined by weighing the mixer bowl before and after meat addition.
The resultant meat particles were drained, weighed and added to four times their weight of ~1C phosphoric acid solution (0.~5X) by weight for acid cooked samples, lX for acid browned sample~). Six minute~ was determined to be the ,: . ~. . .. .. . .
proper hot acid treatment time in order to obtaln a pH
within the meat within the range of from about 4.0 to 4.2.
After cooking in the acid solution, the meat particles were drained and weighed. Samples to be browned were additionally heated in 138C oil for 2 minutes, drained and weighed.
Titrations were performed on the acid cooking solution after each batch. Approximately 30X of the acid was consumed by a typical meat batch. Concentrated acid was added to the acid solution to return it to its original concentration for the next batch.
Batches were held at 3.33C for 1-3 days to allow the acid to penetrate to the center of the particle. The meat particles were then quick-frozen on trays and collected in polyethylene bags.
The following results were obtained:
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TABLE III
Sample % LEM- Pre- Avera~e Cook Y~elds (2) No. Lean O-FOS Cure Water ~ 4 Oil X Fines 1 70 No Yes 82.8 74.1 - 10.5 2 ~0 Yes No 91.8 83.6 - 1.8 3 70 No No 82.5 70.054.810.4 4 70 Yes Yes 94.4 84.3 73.1 3.2 No No 81.4(2) 78.9(2) - 2.6 6 80 Yes No 100.8 89.2 - 9.2 7 80 No No 78.1(2) 70.1~2) 59.4(2J 6.5 8 80 Yes Yes 100.1 91.4 84.4 2.4 Yes No 100.0 94.9 72.2 Analvsis (1) Sample X LEM- Pre- X % % %
No. Lean O-FOS Cure ~H~l) Moisture Protein Salt Fat(3) 1 70 No Yes4.0 67.5 20.0 2.2 9.3 2 70 Ye~ No 4.4 64.8 18.2 2.1 13.9 3 70 No No 3.8 52.1 24.3 2.5 20.1 4 70 Yes Yes 4.0 53.9 20.8 2.3 22.0 No No 4.1 68.6 20.8 2.3 7.3 6 80 Yes No 4.4 69.0 18.7 2.1 9.2 7 80 No No 3.9 51.6 25.3 2.3 19.8 8 80 Yes Yes 4.9 59.2 19.6 2.4 17.8 9 - - - - 68.7 17.5 2.3 10.5 Yes No 4.2 60.2 23.2 2.4 13.2 (1) Individual runs per treat~ent were combined and analyzed.
(2) Sample~ 1, 2, 3, 4, 6, and 8 values are an average of 5-7 runs. Other samples are single runs.
(3) X Fat calculated as 99X minus (X Moisture + X Protein +
X Salt).
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The effects of particle size, acid concentration, and time on acid pickup in meat particles was evaluated.
A meat mixture which consisted of 92.6X beef (75X
lean), 5% water, l.9X salt, and 0.5% LEM-O-FOS was prepared.
The mixture was divided and extruded ln three sizes (0.95, 0.79 and 0.64 centimeters) directly into agitating hot (87.7C-93.3C) salt water (1.9X saline). Meat particles were collected and added to agitated 71C lX or 2X phos-phoric acid and salt solution (1.9%). Samples were removed after expo~ures of 1, 2, 3, 4, 5, 6, 7, 8, 10, 12, 14, and 16 minutes. Excess acid was removed by pressing the sample into a colander (1% study) or by centrifuging/spinning in a vegetable dryer (2X study). Each sample was comminuted using a food processor, mixed with distilled water 3:1, and filtered. pH values were then determined on the filtrate.
TABLE IV
DH OF 0.64 CM MEAT PARTICLES RELATIVE TO
ACID CONCENTRATION AND EXPOSURE PERIOD
Exposure (Min.): 0.5 1 2 4 8 16 lX H3po4 4.88 4.51 4.37 3.98 3.89 3.31 2X H3po4 4.11 3.69 3.42 3.24 2.64 2.46 -. , ': - ' TABLE V
DH OF 0.95 CM MEAT PARTICLES RELATIVE TO
ACID CONCENTRATION AND EXPOSURE PERIOD
Exposure (Min.): 1 2 3 4 5 6 7 8 0.5X H3po4 4.67 4.66 4.33 4.52 4.34 4.26 4.06 0.75X H3po4 4.88 4.72 4.54 4.32 4.1~ 4.00 3.99 3.84 l.OX H3po4 4.~2 4.48 4.32 4.06 4.01 3.92 3.83 3.65 The rate of acid pickup varies inversely with particle size and directly with time and concentration of the acid.
The ~nverse relationship between particle slze and pickup rate is apparently due to the smaller mass to surface ratio of the smaller particles. Increases in time exposure and concentration of acid demonstrated an increased drop in pH value, hence rate of acid pickup. The 2% acid results were more definitive due to the apparently more consistent centrifuge method of excess acid removal as opposed to the initial colander pressing method.
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The rate of acid penetration into meat particles of different extrusion sizes, at varied lengths of acid exposure, and at different levels of acid solution concentration was determined.
Procedure A meat mixture was prepared containing lean beef (70X), 5X water, 1.9% salt, and 0.5% LEM-O-FOS. The mixture was divided and extruded through O.9S, 0.~9 and 0.64 centimeter plates into hot (8~.7C-93.3C) salt water with vigorous agitation. The meat particles were drained and added to hot (71C) phosphoric acid solution and gently stirred.
The first study utilized a lX hot (71C) phosphoric acid solution. One-half of each batch was removed after 6 minutes to obtain target pH values near 4Ø The other half of the batch was removed after 15 minutes to obtain pH
values of approximately 3Ø
The second study incorporated 2% hot (~1C) phosphoric acid solution and samples were removed at time periods designed to achieve pH values of approximately 3.0 and 2.5.
The meat particles were rinsed with distilled water, blotted dry, cut ln half and the pH determined with a microprobe.
The results demonstrated a rapid initial (4-6 hours) drop in internal pH values followed by a more gradual decrease. A direct relationship developed among the variables. The stronger the acid solution concentration, the longer the exposure period, and the smaller the particle size, generally the more rapid was the rate of acid penetration to the interior of the particle. -Average internal pH values of 4.6 or lower were achieved as follows:
TABLE VI
Acid Concen-Length ofTime (Hours) to Size trationExDosure4.6 DH or Lower (cm) (%) (Min.) 0.95 1 6 72 0.95 1 15 24 O.9S 2 10 3 0.95 2 14.5 3 0.79 1 6 48 0.79 1 15 24 0.79 2 9 4 0.79 2 13 4 0.64 1 6 24 0.64 1 15 6 0.64 2 6 <4 0.64 2 ll <
The initial total pH values ranged from a pH value of 2.54 to 3.93. The effect of low pH meat particles on sauce products is evaluated in the Tables wh~ch follow:
, ,.... ,: . . . , : ,, , , . .. " .:": ,: , : , . :
, , . : . , . ,: , , : : -:.- . , : . . :
., : ~ . . . : .
TABLE VII
ACID PENETRATION FOR MEAT PARTICLES ACIDIFIED IN
lX ACID. INTERNAL pH VALUES AT INDICATED STORAGE HOURS
Minutes Initial in Acid Total DH
Time in Hours: 0 2 4 6 24 29 48 72 Particle Size = 0.95cm 6 3 93 25'94 5~93 5.76 5.44 5.14 4.96 4.72 4.52 5.34 5.77 5.49 4.79 4.83 4.83 4.54 4.16 36.12 6.08 5.91 5.75 5.37 5.15 4.93 4.80 2.93 25'95 5.80 5.51 5.37 4.40 4.19 3.79 3.76 35.74 5.44 3.82 4.30 3.70 3.39 3.39 3.43 6.17 6.02 5.79 5.68 4.90 4.72 4.13 4.23 Particle Size = 0.79cm 6 3.55 26.08 5.79 5.67 5.30 4.79 4.91 4.54 4.37 5.81 5.43 4.49 4.60 4.58 4.71 4.42 4.08 36.18 6.01 6.08 5.66 5.04 5.12 4.70 4.64 3.14 126.03 5.71 5.25 5.04 4.37 4.38 3.95 3.84 35.74 5.10 3.80 4.13 3.92 3.99 3.47 3.36 6.16 5.9~ 5.91 5.49 4.80 4.82 4.33 4.30 Particle Size = 0.64cm 6 3.63 25.98 5.49 5.19 4.98 4.58 4.5B 4.50 4.27 5.80 4.84 4.04 4.38 4.40 4.32 4.14 4.00 36.o8 5.~4 5.56 5.35 4.76 4.89 4.81 4.39 3.06 125.90 5.38 4.88 4.39 3.90 3.94 3.82 3.60 35.74 5.00 3.40 3.60 3.36 3.50 3.51 3.40 6.08 5.70 5.31 5.02 4.30 4.44 4.12 3.84 1. Average pH
2. The low pH of the range 3. The high pH of the range '' ' ~ : ' ' . . ' ' . ' ' . ',. ; -, ' . ,, . - . , .: ' ' - ., - ',: - - ': ' ,', . ' ' '- ' . . ' ` ' ` .. '' ; . ' ' . .- . . . - ' ' .' - , ' . . ', ~ ' , . . , - ' ,~ ' . : '-' ' :'' '. ' ., C-~959 -23-TABLE VIII
ACID PENETRATION FOR MEAT PARTICLES ACIDIFIED IN
2% ACID. INTERNAL DH VALUES AT INDICATED STORAGE HOURS
Minutes Initial in Acid Total ~H
Time in Hours: 0 3 4 20 21 22 23 24 Particle Size = O.95cm 2.8726.0~ 4.28 3.89 35.8~ 3.3~ 3.13 6.14 5.13 4.45 14.5 2.5425.95 4 40 3.54 5.64 2.92 2.81 36.12 5.66 4.37 Particle Size = 0.~9cm 9 2.5825.88 4.39 3.69 35.32 3.15 2.~5 6.15 5.24 4.13 13 2.5~25 9~ 3 50 3.36 5.~5 2.94 2.48 36.12 4.89 3.94 Particle Slze = 0.64cm 6 2.6615.81 4.09 34.~0 2.88 6.11 5.03 11 2.5725.~8 3.43 5.3~ 2.61 36.o8 4.3 1. Average pH
2. The low pH of the range 3. The high pH of the range , . ' ~ : . ' :, -`, . ` ' , :
', ' : ' ' ' ', ~ .`:' ' ,: , ,. , ~, -The effect on cooked yields of adding LEM-O-FOS dry or in solution was determined using the following formulations:
TABLE IX
Tv~e % LEM-O-FOS X Water % Salt X Meat (~OX Lean) LEM-O-FOS/ 0.5 5 1.9 92.6 5% Water LEM-O-FOS/ 0.5 - 1.9 9~.6 Dry Control - - 1.9 98.1 Each batch was mixed in a planetary mixer for 3 minutes. The mixture was then ground through a 0.8 centimeter plate into 90.5C salt water (1.9X) and agitated ---wlth a wire whip. Resultant meat particles were drained and designated "water cooked". Particles were introduced to a 1% phosphoric acid/1.9X salt water solution and heated at ~1C for 6 mlnutes. Particles were drained and spun dry in a vegetable dryer. The sample wa~ now considered "acid cooked". Ylelds were calculated based on the amount of raw meat u~ed ln formulation.
, . , : ,, ; ~ , : .
: I .i ,' - . ' ' ' . ~ .
C-79sg -25-TABLE X
WAT~R IN FORMULATION COOK YIELDS
Cook Yields Ty~e Water Cook Acid_Cook (X) (%) LEM-O-FOS/5% water 74.5 69.3 LEM-O-FOS/Dry 76.7 68.0 Control 65.0 63.0 Formulations containing LEM-O-FOS, added dry or in solution, had significantly higher cook yields than control formulat~ons. The ~EM-O-FOS formulat~ons had water cook yields about lOX greater and acid cook yields about 6X
greater than the yield provided by control formulations.
LEM-O-FOS added dry provided approximately the same yield as LEM-O-FOS added in ~olution with the formulation containing S% added water.
The effect of heating acidifled meat particle~ in a commercial Itallan-type tomato-based pasta sauce upon the pH
of the meat and sauce wa~ evaluated.
Procedure and Results M~at was prepared as in ~xample 5. Average internal pH's were determined on the meat particles and recorded along with pH readings of the sauce. Meat particles of the type specified in Table XI were added to the pasta sauce in amounts equivalent to 13X raw meat content with cook yield ~-of 70% ~9.lX cooked meat content). The meat and cauce combination were heated to 96C for 10 minutes in the original 0.45 kilogram sauce ~ars. The ~ar~ were air cooled and stored at 3.3C and room temperature. Meat and sauce pH's were again recorded after 24 hrs.
: . . . - :., ; ., . . .. - . . . .. ~. : :
., .. . ~ - - , .. ~ . - : . - : , C-~959 -26-The pH values for the meat particles and sauce after 24 hours equilibration post processing indicate that, for all treatmentc except the largest particle size which were acid cooked for the minimum time (i.e., Sample A), all meat particles and sauces were at or below a pH of 4.2.
The pH of the meat particles had a very minimal effect on the final pH of the sauce.
TABLE XI
SAUCE E ~ILIBRATION STUDY
lX ACID CONCENTRATION
INTERNAL ~H OF MEAT PARTICLES
Particle Size Initial pH Post 24 Hours SampleCentimeters ~HRoom TemDerature A 0.95 5.57 4.30 B 0.95 5.01 4.18 C 0.79 5.25 4.22 D 0.~9 4.7~ 4.13 E 0.635 5.12 4.1~
F 0.635 4.59 4.18 ~H OF SAUCE
Particle Size InitialpH Post 24 Hours Sam~leCentimeters ~HRoom Tem~erature A 0.95 4.20 4.22 B 0.95 4.20 4.18 C 0.~9 4.20 4.21 D 0.~9 4.20 4.14 E 0.635 4.20 4.14 F 0.635 4.20 4.16 -- - - . .. ;. ~ , ,, - , : ~;
:
TABLE XII
SAUCE EQUILIBRATION STUDY
% ACID CONCENTRATION
INTERNAL pH_ F MEAT PARTICL8S
Particle pH Post pH Post Size Initial pH Post 24 Hr Room 5 Days SamDle Centimeter DH Cook TemPerature at 3.3C
A 0.95 5.31 4.24 4.07 4.17 4.01 B 0.95 4.80 3.79 4.02 3.95 4.16 C 0.79 4.29 3.84 4.05 3.98 4.17 D 0.79 4.70 3.84`3.97 3.76 4.18 E 0.635 4.13 3.94 4.05 3.85 4.09 F 0.635 3.76 3.84 3.99 3.78 4.09 ;: : - . .-. . - ; . - . . . : . . , . -,;: ' : ` .. . ` : ' : . - ' . !; ' : ' . . `
.: ' ~ . ` , ., . ' " :, . ', ~ . ' :
C-~959 -28- 1328373 TABLE XIII
~H OF SAUCE
Particle pH Post pH Post Size Initial pH Post 24 Hr Room 5 Days Sam~le Centimeter DH Cook Tem~erature _t 3.3C
A 0.95 4.17 3.94 4.09 3.90 4.14 B 0.95 4.17 3.90 4.06 3.94 4.03 C 0.79 4.17 3.96 4.08 3.96 4.02 D 0.79 4.17 3.96 4.05 3.9~ 4.05 E 0.6~5 4.17 3.96 4.05 3.98 4.05 F 0.635 4.17 3.92 4.03 3.98 4.02 , The effect of LEM-O-FOS on the rate of rancldity onset in acidlfied meat was determined.
All samples stored for use in this study were comminuted after cooklng using a food processor. The comalnuted state provided increased surface area for oxidation reactions, thus allowing for accelerated TBA (2-thiobarbituric acid) chanyes. The TBA lncreases would not have been as rapid for intact meat particles.
Procedure Meat mixtures were prepared with beef (75X lean), 5X
water, and l.9X salt, with and without 0.5% L~M-O-FOS. The meat mixture was ground through a 0.95 centimeter plate into hot (87.7C-93.3C) salt water and acidified in a hot (71C-82C) lX phosphoric acid solution. One-half of each batch ., : , , . ~, . . : .
': ' ''" ' ;' '.i~' ' '' . ' ' ' ' :
was additionally browned in oil. The treatments were as follows:
1. Control, cooked 2. LEM-O-FOS, cooked 3. Control, browned 4. LEM-O-FOS, browned Samples were ground in a food proce~sor and stored under the following conditions:
1. Room Temperature (24.4C) 2. 10C
3. 3.3C
4. -1~.8C (Frozen) The te6t for TBA number~ is described in Tarladgis, B.G. et al, 1960, J. Amer. Oil Chem. Soc. 3~:44.
Control samples exhibited TBA numbers (a measure of degree of rancidity; the higher the number the more rancidity; a value of 2 i8 con~idered rancid) approximately three times a6 high as LEM-O-FOS samples immediately -following meat preparation. Control sample~ stored at 3.3C
and 10C achieved rancid levels after 24 hours storage and continued to increase to higher levels. LEM-O-FOS 6amples maintained consistently low TBA numbers through mo6t of the ~torage period and began to rise after 250-300 hours at 3.3C and 150-180 hours at 10C. Control samples held at roou t-~perature exhibited rancid results after 6 hours whfle the LEM-O-FOS sample values did not rise significantly throu~hout the room temperature study period of 48 hours.
Samples of control held at -1~.~C (frozen) showed rancid results after 1 week of storage. LEM-O-FOS sample6 did not show 10~8 of freshness until 4-9 week's ~torage. The -~ C study was continued through 12 weeks.
C-~959 -30-The rate of penetration o~ phosphoric acid into larger meat particles was measured.
Beef (85% lean) was cut into 2.5~ centimeter cubes, 1.2~ centimeter cubes or ground through a 0.32 centimeter plate. Mixtures were made which contained 0.5X LEM-O-FOS, 5X water and 1.9% salt added to the beef.
For cold acid batches, samples were broken up in 60C
water, cooked in 82.2C water for 5 minutes, and added to ice cold 2.6X phosphoric acid. pH values were determined after 10, 24, and 40-minute soak periods.
For hot acid batches, samples were broken up in 60C
water and cooked in 82.2C phosphoric acid (1.3%
concentrationJ. Samples were tested for pH after 5, 10 and 20 minutes. All acid treated samples were browned and tested for pH.
Internal pH values were determined by cutting particles in half and testing directly with a flat surface pH probe. Ground pH values were determined by blending particles with 3 parts water and testing the extract.
Results are reported in Table XV.
,, , ~ "
:. ; . ........ ; . . ...... : .. ~. .. . . .
.: , . . . . .
,, , :: , : , , ,~ , . .: ' ~-~959 -31-TABLE XV
MEAT PARTICLES ACIDIFIED IN HOT
AND COLD PHOSPHORIC ACID
Particle Acid Time in Diameter Temp Acid ~H
(cm) (C) (Min) TvDe Internal _Ground 2.54 180) 10 Cooked 5.~ 4.9 2.54 180)82.2 15 Cooked 5.6 4.8 2.54 180) 20 Cooked S.S 4.7 2.54 32) 10 Cooked 5.2 4.1 2.54 32) 024 Cooked 5.2 3.9 2.54 32) 40 Cooked 5.5 3.9 2.54 180) 10 Browned 5.8 5.2 2.54 180)82.2 15 Browned 5.7 4.7 2.54 180) 20 Browned 5.5 4.5 2.54 32) 10 Browned 5.2 4.4 2.54 32) 024 Browned 5.3 4.0 2.54 32) 40 Browned 5.3 3.8 1.27 180) 5 Cooked 6.0 4.4 1.2~ 180)82.2 10 Cooked 6.0 4.1 1.2~ 180) 20 Cooked 5.3 3.9 1.27 32) 10 Cooked 6.0 3.9 1.27 32) 020 Cooked 5.8 3.9 1.27 32) 40 Cooked 6.0 3.5 1.27 180) 5 Browned 6.3 4.6 1.27 180)82.2 10 Browned 6.3 4.3 1.27 180) 20 Browned 6.2 4.0 1.2~ 32) 10 Browned 6.2 4.3 1.27 32) 020 Browned 6.0 4.1 1.27 32) 40 -Browned 6.2 3.7 0.9S 180 82.2 10 Cooked - 2.4 0.95 32 0 20 Coo~ed - 2.~
O.9S 180 82.2 10 Browned 5.8 2.6 0.95 32 0 20 Browned 5.8 2.8 1. Conc. of hot acid wa~ 1.3X. Conc. of cold acid was 2.6%.
2. Highest observed value of 3-6 reading~ i8 reported.
The 2.54 and 1.27 centi~eter particles were held for 48 hours at 3.3C, then tested. The 0.95 centimeter particles were tested ~ust after preparation. The results indicate that cold H3po4 treatment following a water cook , - . , . ~ : . -. ::, - . . . :
. , . , , . . , . . . . :
~' ''' ~: ' : "' ' ' - : - . .: ,'' ' '.
C-~959 -32-and hot H3po4 treatment were effective in acidifying meat particles. The oil browning step resulted in slightly higher pH values presumably by diluting the acid on the surface.
The rate of penetration of the acid was too 810w to be acceptable for 1.27 and 2.54 centimeter cubes of intact muscle.
The effect of browning the meat particles prior to acidification on the rate of acidification and acid penetration was determined.
Meat mixtures were prepared using 80X lean beef initially ground through a 0.64 centimeter plate to which was added 0.5X LEM-O-FOS, 5X water and l.9X salt. The mixture was ground through a 0.95 centimeter plate into 65C
water (1:1 meat/water ratio) and broken up by hand.
The meat particles were cooked in 82C water for 3 minutes, drained and browned at 166C for 1 minute. They were added to cold l.9X phosphoric acid. Samples were taken after varying hold times and pH tests were run immediately.
Values are reported in Table XVI.
., ~ :: . . ... . .
: . ,~ -. . . - , ,. . . ~
, . . , - , . .
- . . ., ~ :
, . . . . ,, ,: , , .. ~ . . ~. :
- .
C-~959 -33- 1328373 TABLE XVI
~H OF MEAT PARTICLES (0.95CM) WHICH WERE PRE-BROWNED AND ACIDIFIED
Soak Time D~
(Min.) Internal Ground 6.01 4.10 5.81 3.56 5.6 3.14 120 5.7 2.~0 1. Particle size was too small for accurate reading.
The table shows that phosphoric acidification was effective applied after the oil browning step.
:. .~ . - . ....... . ..... , , :,. , . , ~- , . - : . :: :
.: . . , . - . : ~:, , . ~ .
Acid cooked sample~ were rinsed prior to pH
determination.
The 0.32 centimeter pre-grlnd improved the appearance because it avoided large fat particles in the cooked meat and reduced the amount of fat cooked out in the sauce.
The wire whip broke up the extruded strands of meat into partlcles with the desired home-made appearance.
The add~tion of l.9X salt to both the initial water cook and to the hot H3po4 golution cook eliminated the gelatinization previously observed.
This procedure appear~ to be suitable for further development and for determining the various parameters of times, temperatures and acid concentrationR.
';, , . ~ : " ' ' , . . ,, ' ' ', , ' , . ' : ' :
'' , ~ ' ' ,' ` ' " " ` ; : ,'' :
90.7 k$10grams of beef plates and 68 kilograms of lean beef were ground through 2.54 centimeter and 0.32 centimeter plates independently, mixed and analyzed. The meats were combined in ratios calculated to achieve 65X, ~0%, ~5% and 80X lean content. Mixture quantities were determined according to the needs of each treatment.
Batches were separated into 2.~2, 5,44 and 27.2 kilogram groups. The 2.72 and 5.44 kilogram batches were mixed in a planetary mixer (Hobart~) for 3 minutes at setting 1 and the 27.2 kilogram batches were mixed in a Buffalo~ mixer for 5 minutes. So~e were further processed the same day as prepared and others were held overnight (presalted) before processing.
The mixtures weighing 2.6 kilograms were ground through a 0.96 centimeter plate into the bowl of a planetary mixer containing 5.2 kilograms of 90.5C salt water (1.9X by weight salt) and agitated with a wire whip to break up the meat strands and form meat particles. Agitation requirements for optimal meat particle breakup were as follows:
WhiD Settina Time ~Minutes) Control 1/2 LEM-O-FOS
The net weight of the meat was determined by weighing the mixer bowl before and after meat addition.
The resultant meat particles were drained, weighed and added to four times their weight of ~1C phosphoric acid solution (0.~5X) by weight for acid cooked samples, lX for acid browned sample~). Six minute~ was determined to be the ,: . ~. . .. .. . .
proper hot acid treatment time in order to obtaln a pH
within the meat within the range of from about 4.0 to 4.2.
After cooking in the acid solution, the meat particles were drained and weighed. Samples to be browned were additionally heated in 138C oil for 2 minutes, drained and weighed.
Titrations were performed on the acid cooking solution after each batch. Approximately 30X of the acid was consumed by a typical meat batch. Concentrated acid was added to the acid solution to return it to its original concentration for the next batch.
Batches were held at 3.33C for 1-3 days to allow the acid to penetrate to the center of the particle. The meat particles were then quick-frozen on trays and collected in polyethylene bags.
The following results were obtained:
- . - - . - - - - . . ... .
- - .: . ~
- , ~ .. - ~ . :
;. :
TABLE III
Sample % LEM- Pre- Avera~e Cook Y~elds (2) No. Lean O-FOS Cure Water ~ 4 Oil X Fines 1 70 No Yes 82.8 74.1 - 10.5 2 ~0 Yes No 91.8 83.6 - 1.8 3 70 No No 82.5 70.054.810.4 4 70 Yes Yes 94.4 84.3 73.1 3.2 No No 81.4(2) 78.9(2) - 2.6 6 80 Yes No 100.8 89.2 - 9.2 7 80 No No 78.1(2) 70.1~2) 59.4(2J 6.5 8 80 Yes Yes 100.1 91.4 84.4 2.4 Yes No 100.0 94.9 72.2 Analvsis (1) Sample X LEM- Pre- X % % %
No. Lean O-FOS Cure ~H~l) Moisture Protein Salt Fat(3) 1 70 No Yes4.0 67.5 20.0 2.2 9.3 2 70 Ye~ No 4.4 64.8 18.2 2.1 13.9 3 70 No No 3.8 52.1 24.3 2.5 20.1 4 70 Yes Yes 4.0 53.9 20.8 2.3 22.0 No No 4.1 68.6 20.8 2.3 7.3 6 80 Yes No 4.4 69.0 18.7 2.1 9.2 7 80 No No 3.9 51.6 25.3 2.3 19.8 8 80 Yes Yes 4.9 59.2 19.6 2.4 17.8 9 - - - - 68.7 17.5 2.3 10.5 Yes No 4.2 60.2 23.2 2.4 13.2 (1) Individual runs per treat~ent were combined and analyzed.
(2) Sample~ 1, 2, 3, 4, 6, and 8 values are an average of 5-7 runs. Other samples are single runs.
(3) X Fat calculated as 99X minus (X Moisture + X Protein +
X Salt).
.', . ' - - : .
,: ~ :
The effects of particle size, acid concentration, and time on acid pickup in meat particles was evaluated.
A meat mixture which consisted of 92.6X beef (75X
lean), 5% water, l.9X salt, and 0.5% LEM-O-FOS was prepared.
The mixture was divided and extruded ln three sizes (0.95, 0.79 and 0.64 centimeters) directly into agitating hot (87.7C-93.3C) salt water (1.9X saline). Meat particles were collected and added to agitated 71C lX or 2X phos-phoric acid and salt solution (1.9%). Samples were removed after expo~ures of 1, 2, 3, 4, 5, 6, 7, 8, 10, 12, 14, and 16 minutes. Excess acid was removed by pressing the sample into a colander (1% study) or by centrifuging/spinning in a vegetable dryer (2X study). Each sample was comminuted using a food processor, mixed with distilled water 3:1, and filtered. pH values were then determined on the filtrate.
TABLE IV
DH OF 0.64 CM MEAT PARTICLES RELATIVE TO
ACID CONCENTRATION AND EXPOSURE PERIOD
Exposure (Min.): 0.5 1 2 4 8 16 lX H3po4 4.88 4.51 4.37 3.98 3.89 3.31 2X H3po4 4.11 3.69 3.42 3.24 2.64 2.46 -. , ': - ' TABLE V
DH OF 0.95 CM MEAT PARTICLES RELATIVE TO
ACID CONCENTRATION AND EXPOSURE PERIOD
Exposure (Min.): 1 2 3 4 5 6 7 8 0.5X H3po4 4.67 4.66 4.33 4.52 4.34 4.26 4.06 0.75X H3po4 4.88 4.72 4.54 4.32 4.1~ 4.00 3.99 3.84 l.OX H3po4 4.~2 4.48 4.32 4.06 4.01 3.92 3.83 3.65 The rate of acid pickup varies inversely with particle size and directly with time and concentration of the acid.
The ~nverse relationship between particle slze and pickup rate is apparently due to the smaller mass to surface ratio of the smaller particles. Increases in time exposure and concentration of acid demonstrated an increased drop in pH value, hence rate of acid pickup. The 2% acid results were more definitive due to the apparently more consistent centrifuge method of excess acid removal as opposed to the initial colander pressing method.
. - ~ . - - .. - . ., . ... . -.... ,. , , . .. -, .. , . .. , . -. .. , .. , .. , - - . . . .. ...
., . ''' .-- .. i . . ,: ~
The rate of acid penetration into meat particles of different extrusion sizes, at varied lengths of acid exposure, and at different levels of acid solution concentration was determined.
Procedure A meat mixture was prepared containing lean beef (70X), 5X water, 1.9% salt, and 0.5% LEM-O-FOS. The mixture was divided and extruded through O.9S, 0.~9 and 0.64 centimeter plates into hot (8~.7C-93.3C) salt water with vigorous agitation. The meat particles were drained and added to hot (71C) phosphoric acid solution and gently stirred.
The first study utilized a lX hot (71C) phosphoric acid solution. One-half of each batch was removed after 6 minutes to obtain target pH values near 4Ø The other half of the batch was removed after 15 minutes to obtain pH
values of approximately 3Ø
The second study incorporated 2% hot (~1C) phosphoric acid solution and samples were removed at time periods designed to achieve pH values of approximately 3.0 and 2.5.
The meat particles were rinsed with distilled water, blotted dry, cut ln half and the pH determined with a microprobe.
The results demonstrated a rapid initial (4-6 hours) drop in internal pH values followed by a more gradual decrease. A direct relationship developed among the variables. The stronger the acid solution concentration, the longer the exposure period, and the smaller the particle size, generally the more rapid was the rate of acid penetration to the interior of the particle. -Average internal pH values of 4.6 or lower were achieved as follows:
TABLE VI
Acid Concen-Length ofTime (Hours) to Size trationExDosure4.6 DH or Lower (cm) (%) (Min.) 0.95 1 6 72 0.95 1 15 24 O.9S 2 10 3 0.95 2 14.5 3 0.79 1 6 48 0.79 1 15 24 0.79 2 9 4 0.79 2 13 4 0.64 1 6 24 0.64 1 15 6 0.64 2 6 <4 0.64 2 ll <
The initial total pH values ranged from a pH value of 2.54 to 3.93. The effect of low pH meat particles on sauce products is evaluated in the Tables wh~ch follow:
, ,.... ,: . . . , : ,, , , . .. " .:": ,: , : , . :
, , . : . , . ,: , , : : -:.- . , : . . :
., : ~ . . . : .
TABLE VII
ACID PENETRATION FOR MEAT PARTICLES ACIDIFIED IN
lX ACID. INTERNAL pH VALUES AT INDICATED STORAGE HOURS
Minutes Initial in Acid Total DH
Time in Hours: 0 2 4 6 24 29 48 72 Particle Size = 0.95cm 6 3 93 25'94 5~93 5.76 5.44 5.14 4.96 4.72 4.52 5.34 5.77 5.49 4.79 4.83 4.83 4.54 4.16 36.12 6.08 5.91 5.75 5.37 5.15 4.93 4.80 2.93 25'95 5.80 5.51 5.37 4.40 4.19 3.79 3.76 35.74 5.44 3.82 4.30 3.70 3.39 3.39 3.43 6.17 6.02 5.79 5.68 4.90 4.72 4.13 4.23 Particle Size = 0.79cm 6 3.55 26.08 5.79 5.67 5.30 4.79 4.91 4.54 4.37 5.81 5.43 4.49 4.60 4.58 4.71 4.42 4.08 36.18 6.01 6.08 5.66 5.04 5.12 4.70 4.64 3.14 126.03 5.71 5.25 5.04 4.37 4.38 3.95 3.84 35.74 5.10 3.80 4.13 3.92 3.99 3.47 3.36 6.16 5.9~ 5.91 5.49 4.80 4.82 4.33 4.30 Particle Size = 0.64cm 6 3.63 25.98 5.49 5.19 4.98 4.58 4.5B 4.50 4.27 5.80 4.84 4.04 4.38 4.40 4.32 4.14 4.00 36.o8 5.~4 5.56 5.35 4.76 4.89 4.81 4.39 3.06 125.90 5.38 4.88 4.39 3.90 3.94 3.82 3.60 35.74 5.00 3.40 3.60 3.36 3.50 3.51 3.40 6.08 5.70 5.31 5.02 4.30 4.44 4.12 3.84 1. Average pH
2. The low pH of the range 3. The high pH of the range '' ' ~ : ' ' . . ' ' . ' ' . ',. ; -, ' . ,, . - . , .: ' ' - ., - ',: - - ': ' ,', . ' ' '- ' . . ' ` ' ` .. '' ; . ' ' . .- . . . - ' ' .' - , ' . . ', ~ ' , . . , - ' ,~ ' . : '-' ' :'' '. ' ., C-~959 -23-TABLE VIII
ACID PENETRATION FOR MEAT PARTICLES ACIDIFIED IN
2% ACID. INTERNAL DH VALUES AT INDICATED STORAGE HOURS
Minutes Initial in Acid Total ~H
Time in Hours: 0 3 4 20 21 22 23 24 Particle Size = O.95cm 2.8726.0~ 4.28 3.89 35.8~ 3.3~ 3.13 6.14 5.13 4.45 14.5 2.5425.95 4 40 3.54 5.64 2.92 2.81 36.12 5.66 4.37 Particle Size = 0.~9cm 9 2.5825.88 4.39 3.69 35.32 3.15 2.~5 6.15 5.24 4.13 13 2.5~25 9~ 3 50 3.36 5.~5 2.94 2.48 36.12 4.89 3.94 Particle Slze = 0.64cm 6 2.6615.81 4.09 34.~0 2.88 6.11 5.03 11 2.5725.~8 3.43 5.3~ 2.61 36.o8 4.3 1. Average pH
2. The low pH of the range 3. The high pH of the range , . ' ~ : . ' :, -`, . ` ' , :
', ' : ' ' ' ', ~ .`:' ' ,: , ,. , ~, -The effect on cooked yields of adding LEM-O-FOS dry or in solution was determined using the following formulations:
TABLE IX
Tv~e % LEM-O-FOS X Water % Salt X Meat (~OX Lean) LEM-O-FOS/ 0.5 5 1.9 92.6 5% Water LEM-O-FOS/ 0.5 - 1.9 9~.6 Dry Control - - 1.9 98.1 Each batch was mixed in a planetary mixer for 3 minutes. The mixture was then ground through a 0.8 centimeter plate into 90.5C salt water (1.9X) and agitated ---wlth a wire whip. Resultant meat particles were drained and designated "water cooked". Particles were introduced to a 1% phosphoric acid/1.9X salt water solution and heated at ~1C for 6 mlnutes. Particles were drained and spun dry in a vegetable dryer. The sample wa~ now considered "acid cooked". Ylelds were calculated based on the amount of raw meat u~ed ln formulation.
, . , : ,, ; ~ , : .
: I .i ,' - . ' ' ' . ~ .
C-79sg -25-TABLE X
WAT~R IN FORMULATION COOK YIELDS
Cook Yields Ty~e Water Cook Acid_Cook (X) (%) LEM-O-FOS/5% water 74.5 69.3 LEM-O-FOS/Dry 76.7 68.0 Control 65.0 63.0 Formulations containing LEM-O-FOS, added dry or in solution, had significantly higher cook yields than control formulat~ons. The ~EM-O-FOS formulat~ons had water cook yields about lOX greater and acid cook yields about 6X
greater than the yield provided by control formulations.
LEM-O-FOS added dry provided approximately the same yield as LEM-O-FOS added in ~olution with the formulation containing S% added water.
The effect of heating acidifled meat particle~ in a commercial Itallan-type tomato-based pasta sauce upon the pH
of the meat and sauce wa~ evaluated.
Procedure and Results M~at was prepared as in ~xample 5. Average internal pH's were determined on the meat particles and recorded along with pH readings of the sauce. Meat particles of the type specified in Table XI were added to the pasta sauce in amounts equivalent to 13X raw meat content with cook yield ~-of 70% ~9.lX cooked meat content). The meat and cauce combination were heated to 96C for 10 minutes in the original 0.45 kilogram sauce ~ars. The ~ar~ were air cooled and stored at 3.3C and room temperature. Meat and sauce pH's were again recorded after 24 hrs.
: . . . - :., ; ., . . .. - . . . .. ~. : :
., .. . ~ - - , .. ~ . - : . - : , C-~959 -26-The pH values for the meat particles and sauce after 24 hours equilibration post processing indicate that, for all treatmentc except the largest particle size which were acid cooked for the minimum time (i.e., Sample A), all meat particles and sauces were at or below a pH of 4.2.
The pH of the meat particles had a very minimal effect on the final pH of the sauce.
TABLE XI
SAUCE E ~ILIBRATION STUDY
lX ACID CONCENTRATION
INTERNAL ~H OF MEAT PARTICLES
Particle Size Initial pH Post 24 Hours SampleCentimeters ~HRoom TemDerature A 0.95 5.57 4.30 B 0.95 5.01 4.18 C 0.79 5.25 4.22 D 0.~9 4.7~ 4.13 E 0.635 5.12 4.1~
F 0.635 4.59 4.18 ~H OF SAUCE
Particle Size InitialpH Post 24 Hours Sam~leCentimeters ~HRoom Tem~erature A 0.95 4.20 4.22 B 0.95 4.20 4.18 C 0.~9 4.20 4.21 D 0.~9 4.20 4.14 E 0.635 4.20 4.14 F 0.635 4.20 4.16 -- - - . .. ;. ~ , ,, - , : ~;
:
TABLE XII
SAUCE EQUILIBRATION STUDY
% ACID CONCENTRATION
INTERNAL pH_ F MEAT PARTICL8S
Particle pH Post pH Post Size Initial pH Post 24 Hr Room 5 Days SamDle Centimeter DH Cook TemPerature at 3.3C
A 0.95 5.31 4.24 4.07 4.17 4.01 B 0.95 4.80 3.79 4.02 3.95 4.16 C 0.79 4.29 3.84 4.05 3.98 4.17 D 0.79 4.70 3.84`3.97 3.76 4.18 E 0.635 4.13 3.94 4.05 3.85 4.09 F 0.635 3.76 3.84 3.99 3.78 4.09 ;: : - . .-. . - ; . - . . . : . . , . -,;: ' : ` .. . ` : ' : . - ' . !; ' : ' . . `
.: ' ~ . ` , ., . ' " :, . ', ~ . ' :
C-~959 -28- 1328373 TABLE XIII
~H OF SAUCE
Particle pH Post pH Post Size Initial pH Post 24 Hr Room 5 Days Sam~le Centimeter DH Cook Tem~erature _t 3.3C
A 0.95 4.17 3.94 4.09 3.90 4.14 B 0.95 4.17 3.90 4.06 3.94 4.03 C 0.79 4.17 3.96 4.08 3.96 4.02 D 0.79 4.17 3.96 4.05 3.9~ 4.05 E 0.6~5 4.17 3.96 4.05 3.98 4.05 F 0.635 4.17 3.92 4.03 3.98 4.02 , The effect of LEM-O-FOS on the rate of rancldity onset in acidlfied meat was determined.
All samples stored for use in this study were comminuted after cooklng using a food processor. The comalnuted state provided increased surface area for oxidation reactions, thus allowing for accelerated TBA (2-thiobarbituric acid) chanyes. The TBA lncreases would not have been as rapid for intact meat particles.
Procedure Meat mixtures were prepared with beef (75X lean), 5X
water, and l.9X salt, with and without 0.5% L~M-O-FOS. The meat mixture was ground through a 0.95 centimeter plate into hot (87.7C-93.3C) salt water and acidified in a hot (71C-82C) lX phosphoric acid solution. One-half of each batch ., : , , . ~, . . : .
': ' ''" ' ;' '.i~' ' '' . ' ' ' ' :
was additionally browned in oil. The treatments were as follows:
1. Control, cooked 2. LEM-O-FOS, cooked 3. Control, browned 4. LEM-O-FOS, browned Samples were ground in a food proce~sor and stored under the following conditions:
1. Room Temperature (24.4C) 2. 10C
3. 3.3C
4. -1~.8C (Frozen) The te6t for TBA number~ is described in Tarladgis, B.G. et al, 1960, J. Amer. Oil Chem. Soc. 3~:44.
Control samples exhibited TBA numbers (a measure of degree of rancidity; the higher the number the more rancidity; a value of 2 i8 con~idered rancid) approximately three times a6 high as LEM-O-FOS samples immediately -following meat preparation. Control sample~ stored at 3.3C
and 10C achieved rancid levels after 24 hours storage and continued to increase to higher levels. LEM-O-FOS 6amples maintained consistently low TBA numbers through mo6t of the ~torage period and began to rise after 250-300 hours at 3.3C and 150-180 hours at 10C. Control samples held at roou t-~perature exhibited rancid results after 6 hours whfle the LEM-O-FOS sample values did not rise significantly throu~hout the room temperature study period of 48 hours.
Samples of control held at -1~.~C (frozen) showed rancid results after 1 week of storage. LEM-O-FOS sample6 did not show 10~8 of freshness until 4-9 week's ~torage. The -~ C study was continued through 12 weeks.
C-~959 -30-The rate of penetration o~ phosphoric acid into larger meat particles was measured.
Beef (85% lean) was cut into 2.5~ centimeter cubes, 1.2~ centimeter cubes or ground through a 0.32 centimeter plate. Mixtures were made which contained 0.5X LEM-O-FOS, 5X water and 1.9% salt added to the beef.
For cold acid batches, samples were broken up in 60C
water, cooked in 82.2C water for 5 minutes, and added to ice cold 2.6X phosphoric acid. pH values were determined after 10, 24, and 40-minute soak periods.
For hot acid batches, samples were broken up in 60C
water and cooked in 82.2C phosphoric acid (1.3%
concentrationJ. Samples were tested for pH after 5, 10 and 20 minutes. All acid treated samples were browned and tested for pH.
Internal pH values were determined by cutting particles in half and testing directly with a flat surface pH probe. Ground pH values were determined by blending particles with 3 parts water and testing the extract.
Results are reported in Table XV.
,, , ~ "
:. ; . ........ ; . . ...... : .. ~. .. . . .
.: , . . . . .
,, , :: , : , , ,~ , . .: ' ~-~959 -31-TABLE XV
MEAT PARTICLES ACIDIFIED IN HOT
AND COLD PHOSPHORIC ACID
Particle Acid Time in Diameter Temp Acid ~H
(cm) (C) (Min) TvDe Internal _Ground 2.54 180) 10 Cooked 5.~ 4.9 2.54 180)82.2 15 Cooked 5.6 4.8 2.54 180) 20 Cooked S.S 4.7 2.54 32) 10 Cooked 5.2 4.1 2.54 32) 024 Cooked 5.2 3.9 2.54 32) 40 Cooked 5.5 3.9 2.54 180) 10 Browned 5.8 5.2 2.54 180)82.2 15 Browned 5.7 4.7 2.54 180) 20 Browned 5.5 4.5 2.54 32) 10 Browned 5.2 4.4 2.54 32) 024 Browned 5.3 4.0 2.54 32) 40 Browned 5.3 3.8 1.27 180) 5 Cooked 6.0 4.4 1.2~ 180)82.2 10 Cooked 6.0 4.1 1.2~ 180) 20 Cooked 5.3 3.9 1.27 32) 10 Cooked 6.0 3.9 1.27 32) 020 Cooked 5.8 3.9 1.27 32) 40 Cooked 6.0 3.5 1.27 180) 5 Browned 6.3 4.6 1.27 180)82.2 10 Browned 6.3 4.3 1.27 180) 20 Browned 6.2 4.0 1.2~ 32) 10 Browned 6.2 4.3 1.27 32) 020 Browned 6.0 4.1 1.27 32) 40 -Browned 6.2 3.7 0.9S 180 82.2 10 Cooked - 2.4 0.95 32 0 20 Coo~ed - 2.~
O.9S 180 82.2 10 Browned 5.8 2.6 0.95 32 0 20 Browned 5.8 2.8 1. Conc. of hot acid wa~ 1.3X. Conc. of cold acid was 2.6%.
2. Highest observed value of 3-6 reading~ i8 reported.
The 2.54 and 1.27 centi~eter particles were held for 48 hours at 3.3C, then tested. The 0.95 centimeter particles were tested ~ust after preparation. The results indicate that cold H3po4 treatment following a water cook , - . , . ~ : . -. ::, - . . . :
. , . , , . . , . . . . :
~' ''' ~: ' : "' ' ' - : - . .: ,'' ' '.
C-~959 -32-and hot H3po4 treatment were effective in acidifying meat particles. The oil browning step resulted in slightly higher pH values presumably by diluting the acid on the surface.
The rate of penetration of the acid was too 810w to be acceptable for 1.27 and 2.54 centimeter cubes of intact muscle.
The effect of browning the meat particles prior to acidification on the rate of acidification and acid penetration was determined.
Meat mixtures were prepared using 80X lean beef initially ground through a 0.64 centimeter plate to which was added 0.5X LEM-O-FOS, 5X water and l.9X salt. The mixture was ground through a 0.95 centimeter plate into 65C
water (1:1 meat/water ratio) and broken up by hand.
The meat particles were cooked in 82C water for 3 minutes, drained and browned at 166C for 1 minute. They were added to cold l.9X phosphoric acid. Samples were taken after varying hold times and pH tests were run immediately.
Values are reported in Table XVI.
., ~ :: . . ... . .
: . ,~ -. . . - , ,. . . ~
, . . , - , . .
- . . ., ~ :
, . . . . ,, ,: , , .. ~ . . ~. :
- .
C-~959 -33- 1328373 TABLE XVI
~H OF MEAT PARTICLES (0.95CM) WHICH WERE PRE-BROWNED AND ACIDIFIED
Soak Time D~
(Min.) Internal Ground 6.01 4.10 5.81 3.56 5.6 3.14 120 5.7 2.~0 1. Particle size was too small for accurate reading.
The table shows that phosphoric acidification was effective applied after the oil browning step.
:. .~ . - . ....... . ..... , , :,. , . , ~- , . - : . :: :
.: . . , . - . : ~:, , . ~ .
Claims (20)
1. A process for preparing acidified ground meat particles comprising:
a) treating ground meat to extract binding protein from the meat;
b) forming the treated meat into particulate form and cooking the formed meat particles in a solution containing salt sufficient to prevent loss of salt from the meat during cooking for a period of time and at a temperature sufficient to denature at least a portion of the protein and set the shape of the meat particles;
c) contacting the product of step b) with a food grade acid solution containing sufficient salt to prevent gelatinization of the meat for a period of time sufficient to decrease the internal pH of the meat to a pH of 4.6 or below.
a) treating ground meat to extract binding protein from the meat;
b) forming the treated meat into particulate form and cooking the formed meat particles in a solution containing salt sufficient to prevent loss of salt from the meat during cooking for a period of time and at a temperature sufficient to denature at least a portion of the protein and set the shape of the meat particles;
c) contacting the product of step b) with a food grade acid solution containing sufficient salt to prevent gelatinization of the meat for a period of time sufficient to decrease the internal pH of the meat to a pH of 4.6 or below.
2. A process for preparing acidified ground meat particles comprising:
a) treating ground meat with salt to extract salt-extractable protein from the meat;
b) forming the treated meat of step a) into particulate form;
c) cooking the particulate meat of step b) in a salt solution for a period of time and at a temperature sufficient to denature a major proportion of the meat protein and set the shape of the meat particles;
d) contacting the meat particles of step c) with an aqueous solution of a food grade acid and salt for a period of time and at a temperature sufficient to reduce the pH at least one pH unit below the natural pH of the meat.
a) treating ground meat with salt to extract salt-extractable protein from the meat;
b) forming the treated meat of step a) into particulate form;
c) cooking the particulate meat of step b) in a salt solution for a period of time and at a temperature sufficient to denature a major proportion of the meat protein and set the shape of the meat particles;
d) contacting the meat particles of step c) with an aqueous solution of a food grade acid and salt for a period of time and at a temperature sufficient to reduce the pH at least one pH unit below the natural pH of the meat.
3. The process according to Claim 2 wherein said meat is beef.
4. The process according to Claim 2 wherein said process further includes the step of blending the meat with an antioxidant prior to step a).
5. The process according to Claim 2 wherein the salt in steps a) and c) is sodium chloride.
6. The process according to Claim 4 wherein said antioxidant is sodium tripolyphosphate hydrated with lemon juice solids.
7. The process according to Claim 2 which includes the further step of holding meat of step a) for a period of at least 4 hours at a temperature sufficient to prevent bacteriological spoilage and protein denaturation prior to step b).
8. The process according to Claim 1 wherein said meat particles are formed by extrusion.
9. The process according to Claim 2 wherein said meat particles are formed by extrusion.
10. The process according to Claim 2 wherein the meat particles range from about 0.3 to about 1.3 centimeters in diameter and from about 0.3 to about 2.6 centimeters in length.
11. The process according to Claim 2 wherein the temperature of the salt solution of step c) ranges from about 63°C to about 100°C.
12. The process according to Claim 2 wherein the salt content of the solutions used in step c) and d) ranges from about 1% to about 3.0%.
13. The process according to Claim 2 wherein the food grade acid is phosphoric acid.
14. The process according to Claim 13 wherein the phosphoric acid is used in an amount sufficient to provide an aqueous acidic solution having a P2O5 content ranging from about 0.3% to about 20%.
15. The process according to Claim 14 wherein said acid solution also contains from about 1% to about 3.0%
salt.
salt.
16. The process according to Claim 1 which includes the further step of freezing the acidified meat particles.
17. The process according to Claim 1 which includes the further step of packing the meat particles in a food.
18. The process according to Claim 17 wherein said food is a tomato sauce.
19. The process according to Claim 2 wherein said meat is selected from the group consisting of beef, veal, pork, lamb, mutton, poultry and mixtures thereof.
20. The process according to Claim 2 wherein the acid is selected from the group consisting of acetic acid, adipic acid, citric acid, lactic acid, malic acid, succinic acid, tartaric acid, phosphoric acid, hydrochloric acid, sulfuric acid and mixtures thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/903,796 US4788070A (en) | 1986-09-05 | 1986-09-05 | Process for acidifying ground meats |
| US903,796 | 1986-09-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1328373C true CA1328373C (en) | 1994-04-12 |
Family
ID=25418087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000542632A Expired - Fee Related CA1328373C (en) | 1986-09-05 | 1987-07-21 | Process for acidifying ground meats |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US4788070A (en) |
| EP (1) | EP0259033B1 (en) |
| JP (1) | JPS6371161A (en) |
| KR (1) | KR940010251B1 (en) |
| AU (1) | AU596691B2 (en) |
| CA (1) | CA1328373C (en) |
| DE (1) | DE3782220T2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4636393A (en) * | 1984-11-28 | 1987-01-13 | Campbell Soup Company | Method of processing meat for inclusion in high acid type foods and product thereof |
| SE8800833D0 (en) * | 1988-03-09 | 1988-03-09 | Dan Lundgren | SCALPEL |
| US5762993A (en) * | 1992-02-19 | 1998-06-09 | Kraft Foods, Inc. | Process for preparing reduced fat meat |
| US6579549B1 (en) * | 2000-08-16 | 2003-06-17 | Kraft Foods Holdings, Inc. | Packaged cooked meat and low pH sauce |
| US7354613B2 (en) * | 2002-12-23 | 2008-04-08 | Danisco A/S | Method for treating processed food products |
| US20050255228A1 (en) * | 2003-04-23 | 2005-11-17 | Kellher Stephen D | Process for controlling protein to salt ratio in animal muscle protein composition and protein composition |
| US20080145497A1 (en) * | 2006-12-15 | 2008-06-19 | Jimbay Peter Loh | Food Ingredients With Reduced Sourness At Low pH |
| WO2012067626A1 (en) * | 2010-11-19 | 2012-05-24 | Dapuzzo Douglas C | Method of processing meat |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2434388A (en) * | 1936-06-05 | 1948-01-13 | Joseph R Brehm | Canning foods |
| US2381019A (en) * | 1940-10-31 | 1945-08-07 | Henry F Webb | Preserved crab meat and process of preserving |
| US2383907A (en) * | 1943-06-28 | 1945-08-28 | P W Fonewitz Co | Process of destroying bacteria |
| US3065084A (en) * | 1959-12-07 | 1962-11-20 | Corn Products Co | Preservation of poultry |
| US2992116A (en) * | 1961-03-27 | 1961-07-11 | Griffith Laboratories | Production of meat emulsions |
| US3328178A (en) * | 1964-01-27 | 1967-06-27 | Alderton Gordon | Method of sterilizing |
| US3359120A (en) * | 1965-01-22 | 1967-12-19 | Baltimore Spice Co | Method of treating a meat emulsion to produce a desired color therein |
| BE712740A (en) * | 1967-03-27 | 1968-07-31 | ||
| US3642500A (en) * | 1969-07-17 | 1972-02-15 | Us Army | Process for stabilizing structure of ground meat |
| US3560222A (en) * | 1969-09-04 | 1971-02-02 | Kadison Lab Inc | Method of rapidly developing and stabilizing the cured color in comminuted meat and composition therefor |
| US3692534A (en) * | 1969-11-20 | 1972-09-19 | Ueno Pharm Co Ltd | Method of the preservation of food against putrefaction |
| US3886296A (en) * | 1973-03-22 | 1975-05-27 | Carnation Co | Canning process |
| US3875313A (en) * | 1973-04-30 | 1975-04-01 | Merck & Co Inc | Method of treating meat |
| US3958020A (en) * | 1975-01-16 | 1976-05-18 | Quad Corporation | Bactericidal wash for meat |
| US4263329A (en) * | 1977-06-15 | 1981-04-21 | B. Heller & Company | Method for improving taste and stability of sausage |
| US4191787A (en) * | 1978-07-24 | 1980-03-04 | Horace W. Longacre, Inc. | Process for preparing a pasteurized meat-containing salad |
| US4212894A (en) * | 1978-10-18 | 1980-07-15 | General Foods Corporation | Soft-moist pet food process |
| US4262027A (en) * | 1979-04-23 | 1981-04-14 | Carnation Company | Method of processing meat |
| US4371558A (en) * | 1981-02-11 | 1983-02-01 | Liggett Group Inc. | Semi-moist dog food preparation |
| US4511592A (en) * | 1982-03-11 | 1985-04-16 | Scm Corporation | Preparation of acidulated meat emulsions |
| US4539212A (en) * | 1983-06-03 | 1985-09-03 | The Procter & Gamble Company | Sterilization and stabilization process for meat analog products |
-
1986
- 1986-09-05 US US06/903,796 patent/US4788070A/en not_active Expired - Fee Related
-
1987
- 1987-07-21 CA CA000542632A patent/CA1328373C/en not_active Expired - Fee Related
- 1987-08-12 EP EP87307140A patent/EP0259033B1/en not_active Expired - Lifetime
- 1987-08-12 DE DE8787307140T patent/DE3782220T2/en not_active Expired - Fee Related
- 1987-08-19 AU AU77206/87A patent/AU596691B2/en not_active Ceased
- 1987-08-22 KR KR1019870009193A patent/KR940010251B1/en not_active IP Right Cessation
- 1987-09-05 JP JP62221240A patent/JPS6371161A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU7720687A (en) | 1988-03-10 |
| EP0259033A3 (en) | 1989-01-18 |
| JPS6371161A (en) | 1988-03-31 |
| DE3782220D1 (en) | 1992-11-19 |
| US4788070A (en) | 1988-11-29 |
| KR880003569A (en) | 1988-05-28 |
| DE3782220T2 (en) | 1993-04-08 |
| EP0259033A2 (en) | 1988-03-09 |
| KR940010251B1 (en) | 1994-10-22 |
| EP0259033B1 (en) | 1992-10-14 |
| AU596691B2 (en) | 1990-05-10 |
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