JPH04500906A - Meat preservation - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] ■n The present invention relates to the preservation of meat products.

and marine animal meat), particularly where the product is exported. is often limited by shelf life considerations. Strong freezing is effective, but However, the approach to reach the export market is expensive and the quality remains constant. be adversely affected.

As a result, there is much interest in developing methods to improve the maintenance of meat product quality. exist.

One way to meet this need is in the form of vinegar, which has long been known as a preservative. The method is to use acetic acid, which has been commonly used in methods such as vinegar pickling. . Microbiological studies of its effectiveness have begun only recently - for example, Le vine A, S, and Feilers C, R, (Bacteriology , Volume 39, Page 499 (1940)).

The method is applied to Coma+onwealth 5cien in Australia. -tific and Industrial Re5earch Organ isation (CSIRO), and it is Acetic acid to increase the shelf life of chilled fresh vacuum packed beef and lamb Use cleaning.

The method involves treating meat at 55°C with 1.5% acetic acid and Increases shelf life of products by approximately 50%. This method applies to the other exporter and the foreign importer. and, with respect to the United States, because of its currency. permission has been granted through appropriate food regulations.

Disadvantages of this method include the need to operate at higher than normal ambient temperatures; And the water and exudates from the meat do not dilute the acetic acid, thereby reducing its effectiveness. with the need for constant control of the acetic acid concentration to ensure that the Covers the need for solution processing of meat. Additionally, increased preservation of approximately 50% Longevity, while beneficial, leaves substantial room for additional improvements.

It not only overcomes the above disadvantages, but also makes it possible to achieve a substantially increased shelf life. A method has been developed to do so. According to the invention, therefore, the shelf life of fresh meat A method of processing meat is provided, wherein the method comprises stretching meat in the presence of moisture. applying to the surface of said meat a solid material that will generate acetic acid. .

As previously pointed out, "meat" in this specification refers to meat suitable for human consumption. Regarding the meat of any kind of animal, and only beef, mutton, lamb and pork Also included are poultry or birds and marine animals such as fish, shellfish and crustaceans. It seems to include.

A solid material is one that will generate acetic acid in the presence of moisture. one good Well-known substances are sodium acetate and acetic acid, based on complete solubility in water. Sodium diacetate exists as a mixture of This substance is already known , and used as food additives. For example, bread, cheese and malt syrup. Mucilage and/or mold in food products may be affected by the addition of sodium diacetate to the target food. can be more regulated.

The use of this substance for the preservation of grain and fresh pasture also means that its use is It has also been suggested that it improves the taste of Furthermore, there are various food-related uses. snack foods, such as “salt and vinegar” flavored potato chips with vinegar For meats that are used to impart flavor, sodium diacetate is It is known as an additive in some sausage applications (for example, “Arc hiv fur lebenss + ittel-hygiene” 20 (9) (September 1969), page 213, undesa +1nister fur Gesundneitwesen, Federa “0” by Republic of Germany on August 25, 1969 rdinanceon amendn+ent sweat ordinance e’(”Verordnung, zur Anderungder Flei sch-Verordnung"). However, aspects of the present invention There is no known use or suggestion of using sodium diacetate in this process. Two vinegars Sodium chloride has the advantage of being a recognized food additive and therefore Preferred for use in. It has been designated as “General declared as “regarded as safe” and exempted from permissible residue limits. be done.

Substances other than sodium diacetate that release acetic acid upon exposure to moisture are also Useful in inventions. These substances, like sodium diacetate, have - a “complex” of diacetate and acetic acid, where the acetic acid is combined into a crystalline hydrated salt. It is thought to be retained in molecules in a manner similar to water of crystallization in water. Based on dissolution, The "complex" dissociates easily, and in the case of sodium diacetate, the resultant product is , a solution containing sodium acetate and acetic acid. The pKa of acetic acid is approximately equal to that of acetic acid. The production of a buffered medium at a low pH results in approximately equimolar amounts of dissociated species as non-dissociated species. Exists as a mixture. Depending on the amount of water present, the acetic acid concentration can be very high. can become. similar compounds, i.e. similar but not identical The pH of the buffered medium depends on the nature of the acetate. different.

Thus, typical materials useful in the present invention include ammonia of sodium diacetate. , including potassium and calcium analogs.

The meat to be coated is preferably present in a substantially dry state, i.e. without any hanginess. This means that water does not drip from the cooked meat. Many meat products require transportation and / or before storage for later use, washed with water and placed in such a place. remove excess water from the meat, for example by blowing water off the surface of the meat. It is desired to remove surface water.

Minimal water on the meat surface provides a good environment for the regulation of microorganisms and solid materials When coated on the meat, a highly effective concentrated seed mixture is added to the meat. Sodium acetate (buffer and ), acetic acid (both in molecular and dissociated form) and sodium diacetate molecule ( in the process of dissociation). The content of natural water in meat is Sufficient moisture is generally applied to release the acetic acid from the solution.

The solid material is preferably mixed over time to provide a substantially uniform, superior coating. or may be applied to meat in a suitable manner.

For example, an electrostatic coating device may be adapted to apply the dry materials of the invention to meat surfaces. Ru. This is a very satisfying method. - in the case of the meat of one whole chicken; For best results, adjust the spray geometry so that the internal cavity of the meat receives the spray. Placement is done. On the other hand, solid material is introduced, and the presence of meat inside the box A dusting box can be used that is held suspended during the process. film The extent of this may be measured by any appropriate means. Particularly suitable equipment as described in Australian Application No. PJ3940. Another method is to use a contact pH measuring device. This is the measurement of surface pH by using a

The solid material contains 0.19-1.88 mg acetic acid/- based on complete generation of acetic acid. should be applied to the surface of the meat to such an extent that it produces Sodium diacetate In the case of aluminum diacetate, this means that 1-IJium diacetate is a solid material with a meat content of 0.5 to 5.0 cm. The extent to which you receive a fee /- means that it is used twice. Preferably, Sodium diacetate should be applied at a rate of 1-3 mg/ct.

The solid material applied to the meat consists entirely of acetic acid-opening material, or it , optionally with other materials, such as inert materials or whole materials as diluents It may contain any of the materials that alter the properties of the material to some extent. Typical materials are exposed substances such as tricalcium phosphate and calcium silicate, water-active reducing agents , such as pre-gelled starch and supplementary antimicrobial agents such as sorbic acid or protein. Sodium, potassium or calcium salts of lopionic acid.

If materials are used in addition to the acetic acid release material, the total coating material should be at least Preferably, it should consist of 25% by weight of acetic acid-opening material. 25% It is also possible to use the following, but this adds a very large amount Requiring that the material should be applied to achieve the desired effect, And this has considerable implementation drawbacks.

The method of the present invention is an alternative to the prior art used to extend the shelf life of meat products. It has many advantages over the law. In particular, the present invention applies to meat products such as those currently in use. It can be adapted for further processing of the product, such as vacuum packing and controlled atmosphere packaging.

Furthermore, the current cost of sodium diacetate, combined with its usage rate, is make the method economically attractive.

This means that simple application techniques can be combined with complementary techniques such as specific packaging systems. Particularly economical when combined.

Particular advantages of the present invention over the dilute acetic acid treatment developed by the C31RO method are: Contains high effectiveness in reducing microbial deterioration; after a few days, intestinal bacteria Achieving virtually complete elimination of all microorganisms of origin, e.g. Salmonella Is possible. Furthermore, the advantage is that hot water treatment is generally considered inappropriate. Ability to use the method of the invention for marine products in glacial acetic acid form or acetic acid solution form There are circumstances where the transport and use of acetic acid is inconvenient or dangerous, for example on fishing boats. It encompasses the convenience of application of the uninvented method in situations. processed according to the invention Meat has a better momme immediately after processing than meat pieces processed by other methods. It was also found that the

The invention is further illustrated by the following examples, which however limit the scope of the invention. It's not something you do.

Pull- This example describes the use of sodium diacetate on beef.

The finest pieces of thigh meat were obtained within a few days after slaughter. Cut the meat into approximately 1.5 cm. of meat thickness and a total surface area of approximately 150 cJ. these slices were divided into three series and processed as follows.

2 Go 1 This is a control series and was left untreated.

Inomen's 2- This is processed by the C31RO method mentioned above, i.e. it is 1 ．． It was treated by immersion in a 5% acetic acid solution at 55°C for 10 seconds.

- Nie × - ↓ This is done by lowering the temperature of the meat to 8°C and wiping off excess water. Then, using a vibrating sieve with a 45I1m opening, apply about 5cm of sodium diacetate to both sides of the meat. /crMl was treated by dusting.

Next, all series were placed in a standard stomach car bag and heated to 8°C ± It was maintained at 1°C. Total plate counts were performed regularly.

Series 1 samples were found to have deteriorated to an unacceptable degree in less than one week. It was. Series 2 samples reached this unacceptable level after 2 weeks. S Leeds 3 results remained acceptable for more than 5 weeks.

Similar tests for other animal and marine products are known in the art. It showed a longer shelf life than that obtained from the method.

Open 2 Use of the method of the invention on chickens.

A substantially dry piece of chicken meat, all internal organs removed, is hung from the legs, and Their outer surfaces were treated with sodium diacetate to a level of approximately 3 cm/ci using an electrostatic sprayer. sprayed with umum. The meat was stored at 2°C and subjected to regular microbiological testing. Also included were many similar meats that were not sprayed.

Meat that has not been sprayed has a shelf life of approximately 6 days, but meat that has been sprayed has a shelf life of approximately 6 days. It was found that it remained at an acceptable level in 12 days. This study included all controls. and most of the sprayed meat showed the presence of Salmonella species.

The test was repeated with additional sprays directed into the chicken's body cavity. The exam is shows the same outstanding extension of shelf life, and Salmonella enterica is absent in most meats. Interesting additional results have now been shown showing that only 1 out of 12 pieces of meat was found in monkeys. It showed the presence of Monella bacteria.

wild boar Use of the method of the invention on fish.

One slice of substantially dry rocking rice obtained from the market was passed through a 4μ sieve. Dust with sodium diacetate to a level of approximately 3 ■/cd by vibrating the I nged.

These thin slices of meat are compared to many controls (unprocessed, but otherwise similar) The meat was sealed in a stomacher bag in the same way as the thinly sliced meat. Regular plate counting and these showed that the control samples had unacceptable microbial levels after 3 days. and having a standard plate count of 78 or higher with a count of 107; However, after 18 days, the standard plate count of processed sliced meat was 10' counts/g. showed that it has not yet been reached.

劃”E Use of the method of the invention on pork meat.

Pieces of pork meat are separated into two proportions by vibrating through a 45-mm sieve, i.e. approx. Treated with sodium diacetate to a level of 1 .mu./d and about 3 .mu./d. similar However, in addition to the untreated contrast, these are transparent plastic films. maintained at 2 °C in commercially available polystyrene trays coated with Counts were taken at regular intervals.

The control sample is unacceptable after 11 days, but treated (1/crA) meat Samples became unacceptable after 21 days and were further processed (3 ■/ci ) The meat samples were still microbiologically acceptable after 23 days.

Submission of translation of written amendment (Article 184-8 of the Patent Act) Date within March 1991

Claims (14)

[Claims] 1. A method for processing fresh meat to extend its shelf life. Applying a solid material to the surface of the meat that will liberate acetic acid in the presence of moisture A method comprising: 2. vinegar, wherein the solid material is selected from a complex of monovalent and divalent acetates and acetic acid; 2. The method of claim 1, comprising an acid-opening material. 3. Claim 1 or 2, wherein the acetic acid-releasing substance is sodium diacetate. the method of. 4. Based on complete release of acetic acid, release of 0.19-1.88 mg acetic acid/cm2 Claim 1 applying sufficient solid material to the meat so that there will be release The method described in any one of 3 to 3. 5. Add enough sodium diacetate to give a concentration of 0.5 to 5 mg/cm2. The method according to claim 3, which is applied to meat. 6. 6. The method according to claim 5, wherein said concentration is 1 to 3 mg/cm2. 7. The solid material comprises at least one other material in addition to the acetic acid-opening substance. The method according to any one of claims 1 to 6. 8. Claims wherein said acetate-opening material comprises at least 25% by weight of solid material. The method according to any one of boxes 1 to 7. 9. the surface of the meat is substantially dry at the time of application of the solid material thereto; A method according to any one of claims 1 to 8. 10. Used to coat the surface of fresh meat to increase its shelf life. A solid material adapted to be used to release acetic acid in the presence of moisture. A solid material comprising at least 25% by weight of a substance. 11. 11. A solid material according to claim 10, wherein said substance is sodium diacetate. 12. The solid material contains at least one other material in addition to the acetic acid-opening substance. A solid material according to claims 10 and 11 consisting of: 13. A method substantially as described with respect to the Examples. 14. Solid materials substantially as described with respect to the examples.