WO2000059312A1 - Apparatus and method for treating ammoniated meats - Google Patents
Apparatus and method for treating ammoniated meats Download PDFInfo
- Publication number
- WO2000059312A1 WO2000059312A1 PCT/US2000/008792 US0008792W WO0059312A1 WO 2000059312 A1 WO2000059312 A1 WO 2000059312A1 US 0008792 W US0008792 W US 0008792W WO 0059312 A1 WO0059312 A1 WO 0059312A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ammonia
- meat
- comminuted meat
- comminuted
- chamber
- Prior art date
Links
Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
- A23G3/0012—Mixing, kneading processes with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
- A23G3/0221—Mixing, kneading apparatus with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
Definitions
- Microbes are part of the natural decay process of organic material and are commonly deposited on a meat product by contact between the meat product and contaminated equipment or other material. Microbes may also be airborne. Although some microbes may be relatively benign, others contribute to spoilage and some can cause serious illness. Lactic acid producing bacteria are examples of benign microbes, while some strains of E. Coli, Salmonella, Listeria, and Staph bacteria are examples of pathogenic microbes which can cause serious illness when ingested by humans.
- Comminuted and mixed meat products require more thorough cooking in order to kill dangerous microbes which may be present in the material.
- the reason for this is that dangerous microbes residing at the surface of a larger piece of meat may be distributed throughout the final comminuted product as the large piece is ground or otherwise cut into smaller pieces and mixed with other pieces.
- Thorough cooking is required in order to kill microbes residing in the center of a piece of comminuted meat product.
- U.S. Patent No. 5,871,795 discloses a method using ammonia to modify the pH of a meat product.
- the ammonia treatment disclosed in U.S. Patent No. 5,871,795 has been shown to decrease pathogenic microbe content in meat products, and to inhibit pathogenic microbe growth after treatment. While the ammoniated (ammonia treated) meat products do exhibit decreased pathogenic microbe content, excessive ammonia exposure may have adverse effects on the product.
- portions of the meat product being treated may be overexposed to ammonia while other portions of the meat product may be exposed to very little or none of the ammonia.
- the overexposed portions may absorb sufficient ammonia to affect the taste of the meat product and to produce a residual ammonia odor.
- Underexposed portions of the meat product may not exhibit the desired pathogenic microbe inhibiting effect.
- the method according to the invention includes exposing at least a portion of a quantity of comminuted meat to ammonia. After exposing at least a portion of the comminuted meat to ammonia, the meat is further comminuted. Further comminuting the meat after ammonia exposure produces a meat product having much more even ammonia distribution. This more even distribution eliminates residual ammonia odor and produces a consistently better tasting comminuted meat product. Also, it is believed that the evenly distributed ammonia produces a more consistent microbe inhibiting effect throughout the volume of the further comminuted meat product.
- the maximum dimension of the individual pieces in the further comminuted meat product may preferably be no greater than three- sixteenths (3/16) of an inch.
- the step of exposing the comminuted meat product to ammonia may be performed with any suitable ammonia contacting device or arrangement.
- a pump-type device such as that shown in U.S. Patent No. 5,871,795 may be used to perform the ammonia exposing step according to the invention.
- ammonia gas is injected or otherwise directed into the pump cylinder along with meat products to be treated.
- the ammonia is then compressed and pumped together with the meat into a conduit which carries the ammoniated meat products to further processing equipment.
- Figure 1 is a somewhat diagrammatic side view of a treatment apparatus embodying the principles of the invention, partially broken away to show the ammonia contacting arrangement.
- Figure 3 is an enlarged, longitudinal section view through a portion ofthe ammonia contacting arrangement shown in Figure 1.
- FIGS. 1 through 3 illustrate one preferred form of treatment apparatus 10 embodying the principles of the invention.
- Treatment apparatus 10 includes an initial comminuting device 11 and a further comminuting device 12.
- treatment apparatus 10 includes a metering device 14 and an ammonia contacting arrangement shown generally at reference numeral 15.
- Both of the comminuting devices 11 and 12 in this form of the invention comprise grinders such as the Model No. 1109 grinder by Weiler & Company, Inc.
- each grinder 11 and 12 includes an auger which is driven by a suitable motor to force material against a grinder plate having a plurality of grinder openings.
- the end of the auger adjacent to the grinder plate includes one or more blades which each pass over the surface of the grinder plate to cut material which has entered the grinder plate openings. These smaller pieces of material which have been cut as the grinder blades pass over the grinder plate are eventually displaced through the respective grinder plate openings and exit the grinder.
- Grinder 11 receives relatively large pieces of meat product 20 and produces the initial or original comminuted meat product 21.
- the grinder plate associated with grinder 11 includes openings having a maximum dimension preferably between two (2) inches and three-eighths (3/8) of an inch.
- the grinder plate openings in grinder 11 have a maximum dimension of between one-half (1/2) of an inch to three-eighths (3/8) of an inch. The maximum dimension of the openings in the grinder plate generally determines the maximum dimension of the comminuted material exiting the grinder.
- the original comminuted product 21 exiting grinder 11 is made up of a plurality of discrete pieces arranged together in a continuous mass. Individual pieces are represented in the drawings at reference numeral 25. Since these individual pieces are mixed together with other discrete pieces they are not necessarily visible individually from the collective mass of material. However, the discrete pieces 25 are shown for purposes of explaining the operation of the invention.
- Grinder 12 receives the original comminuted meat product after the material has been exposed to ammonia in the ammonia contacting arrangement 15.
- grinder 12 further comminutes the original comminuted material and includes a grinder plate having openings smaller than the openings in the grinder plate associated with grinder 11.
- grinder plate 12 may include a grinder plate having openings with a maximum dimension of no greater than three-sixteenths (3/16) of an inch and preferably about one-eighth (1/8) of an inch.
- the grinder plate associated with grinder 12 may have the same size openings as grinder 11 and still perform some comminuting within the scope of the invention.
- the further comminuted material 22 exits grinder 12 and is collected for packaging or for transport to further processing equipment.
- Figure 1 shows the further comminuted material 22 being collected in a receiving tub 23.
- metering device 14 comprises a suitable positive displacement metering device.
- Metering device 14 collects the original comminuted meat product 21 in collection chute 27 and then meters the original comminuted meat product through the ammonia contacting arrangement 15 as indicated by the flow direction shown at arrow F.
- Other forms of the invention may use other means for forcing the comminuted meat product into and through the ammonia contacting arrangement 15.
- the particular metering or pumping device will include a motor for driving the device with sufficient power to force the comminuted meat product through the ammonia contacting arrangement 15.
- Figures 2 and 3 show further details of the ammonia contacting arrangement 15 shown in Figure 1.
- the arrangement 15 includes a contacting conduit 30 having a chamber 31 positioned therein.
- the illustrated form of the invention shows chamber 31 positioned coaxially within contacting conduit 30, although the chamber may be mounted eccentrically in the contacting conduit within the scope of the invention. As shown best in Figure 3, the coaxial arrangement leaves a uniform annular space 32 between the inner wall 34 of the contacting conduit 30 and the outer surface 35 of chamber 31. Chamber 31 also includes an interior area 36 and a plurality of openings 38 which extend from the chamber interior area to the annular space 32 between the contacting conduit inner wall 34 and the chamber outer surface 35. The openings may be one thousandth of an inch in diameter or greater.
- the ammonia contacting arrangement 15 includes a supply tube 39 which is connected to feed ammonia from a supply (not shown) to the chamber interior area 36.
- the contacting conduit wall may include machined openings or sections of sintered material.
- An annular supply chamber may be located around the contacting conduit for containing an ammoniating material. This additional ammonia contacting arrangement may be used instead of, or in addition to, the inner chamber form of the invention which uses chamber 31 shown in the figures.
- the distance between the contacting conduit inner wall 34 and the chamber outer surface 35 may be any distance which will allow the original comminuted meat product 21 to be metered through the annulus without substantially damaging the meat.
- the width of the annulus may be around two inches.
- a preferred width of the annulus is between one-half (1/2) to one-eighth (1/8) of an inch.
- an individual layer of comminuted meat pieces 25 passes through the annular space 32.
- the pieces 25 are exposed to ammonia on at least one surface as that surface passes over an opening 38 in chamber 31.
- some ammonia may flow from chamber 31 into the comminuted material as it passes.
- the ammonia in chamber 31 may be in a gaseous form or may be in a solution with water. Other ammoniating materials may be used instead of gaseous or aqueous ammonia.
- the pressure in chamber 31 is controlled so that the pH of the further comminuted meat product 22 is at least about 6.0, or in the range from 6.0 to 11.0. According to the invention, the pH of the further comminuted material 22 is substantially consistent throughout the mass of material and is not subject to significant variation throughout the material.
- the meat products may be processed according to the invention in a wide temperature range.
- the meat may be maintained at a temperature above 32 °F for both the ammonia contacting step and the further comminuting step.
- the meat product temperature should be high enough that some liquid component remains in the meat product during the further comminuting step.
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002366757A CA2366757C (en) | 1999-04-06 | 2000-04-03 | Apparatus and method for treating ammoniated meats |
AU41903/00A AU756313C (en) | 1999-04-06 | 2000-04-03 | Apparatus and method for treating ammoniated meats |
NZ514965A NZ514965A (en) | 1999-04-06 | 2000-04-03 | Apparatus and method for treating ammoniated meats |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/286,699 US6142067A (en) | 1999-04-06 | 1999-04-06 | Apparatus for treating ammoniated meats |
US09/286,699 | 1999-04-06 |
Publications (1)
Publication Number | Publication Date |
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WO2000059312A1 true WO2000059312A1 (en) | 2000-10-12 |
Family
ID=23099792
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2000/008792 WO2000059312A1 (en) | 1999-04-06 | 2000-04-03 | Apparatus and method for treating ammoniated meats |
Country Status (5)
Country | Link |
---|---|
US (6) | US6142067A (en) |
AU (1) | AU756313C (en) |
CA (1) | CA2366757C (en) |
NZ (2) | NZ526920A (en) |
WO (1) | WO2000059312A1 (en) |
Cited By (2)
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AU2003203523B2 (en) * | 2000-04-03 | 2008-04-10 | Freezing Machines, Inc. | Apparatus and method for exposing comminuted foodstuff to a processing fluid |
US9095148B2 (en) | 2010-04-13 | 2015-08-04 | Albert Handtmann Maschinenfabrik Gmbh & Co. Kg | Device and method of manufacturing and filling up fine sausage meat, in particular an emulsion |
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US20060147588A1 (en) * | 1997-03-13 | 2006-07-06 | Case Ready Solutions Llc | Products, methods and apparatus for fresh meat processing and packaging |
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US7093734B2 (en) * | 1997-03-13 | 2006-08-22 | Safefresh Technologies, Llc | Tray with side recesses and channels for gas transfer |
US7205016B2 (en) * | 1997-03-13 | 2007-04-17 | Safefresh Technologies, Llc | Packages and methods for processing food products |
US20030091708A1 (en) * | 1997-03-13 | 2003-05-15 | Garwood Anthony J.M. | Irradiation in low oxygen environment |
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US6142067A (en) * | 1999-04-06 | 2000-11-07 | Roth; Eldon | Apparatus for treating ammoniated meats |
US6379728B1 (en) * | 2000-05-26 | 2002-04-30 | Eldon Roth | Method for producing a target PH in a foodstuff |
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AU2003203523B2 (en) * | 2000-04-03 | 2008-04-10 | Freezing Machines, Inc. | Apparatus and method for exposing comminuted foodstuff to a processing fluid |
US9095148B2 (en) | 2010-04-13 | 2015-08-04 | Albert Handtmann Maschinenfabrik Gmbh & Co. Kg | Device and method of manufacturing and filling up fine sausage meat, in particular an emulsion |
Also Published As
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CA2366757C (en) | 2005-05-24 |
AU756313B2 (en) | 2003-01-09 |
CA2366757A1 (en) | 2000-10-12 |
US20030017252A1 (en) | 2003-01-23 |
US6142067A (en) | 2000-11-07 |
US20040067287A1 (en) | 2004-04-08 |
NZ514965A (en) | 2004-01-30 |
US7004065B2 (en) | 2006-02-28 |
NZ526920A (en) | 2005-03-24 |
US8043644B2 (en) | 2011-10-25 |
AU4190300A (en) | 2000-10-23 |
AU756313C (en) | 2003-10-02 |
US7322284B2 (en) | 2008-01-29 |
US6387426B1 (en) | 2002-05-14 |
US20050153029A1 (en) | 2005-07-14 |
US6406728B1 (en) | 2002-06-18 |
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