PL143623B2 - Method of treating meat - Google Patents
Method of treating meat Download PDFInfo
- Publication number
- PL143623B2 PL143623B2 PL25666285A PL25666285A PL143623B2 PL 143623 B2 PL143623 B2 PL 143623B2 PL 25666285 A PL25666285 A PL 25666285A PL 25666285 A PL25666285 A PL 25666285A PL 143623 B2 PL143623 B2 PL 143623B2
- Authority
- PL
- Poland
- Prior art keywords
- meat
- tissue
- minutes
- treating meat
- electrostatic field
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims description 11
- 238000000034 method Methods 0.000 title claims description 9
- 230000005686 electrostatic field Effects 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 3
- 210000001519 tissue Anatomy 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
Przedmiotem wynalazku jest sposób obróbki miesa.Znane sposoby obróbki miesa prowadzone w celu ksztaltowania jego dojrzewania, polegaja na przetrzymywaniu go w odpowiednich warunkach termicznych, stosowaniu tak zwanej elektro- stymulacji, to jest przeplywie pradu elektrycznego przez tkanke miesna, a takze na dodawaniu do tkanki odpowiedniej ilosci enzymów proteolitycznych. Zasadnicza wada tych sposobów jest brak bezposredniej kontroli ich wplywu na jakosciowy stan przetwarzanego surowca oraz wyrobu, w szczególnosci na czystosc mikrobiologiczna.Istota wynalazku jest sposób obróbki miesa charakteryzujacy sie tym, ze tkanke miesna w czasie najpózniej do 24 godzin po uboju przetrzymuje przez czas od 1 do 120 minut w polu elektrostatycznym wytworzonym przez dwie elektrody rozstawione na odleglosc od 10 do 100 cm, miedzy którymi róznica potencjalów zawiera sie od 10 do 50 kV.Sposób wedlug wynalazku posiada szereg bardzo cennych zalet, z których najistotniejsza jest wzrost czystosci mikrobiologicznej surowca miesnego. Uzyskuje sie inaktywacje drobnoustrojów rzedu 20 do 50%, co w efekcie powoduje wzrost trwalosci wyrobów, wiekszych mozliwosci skladowania i przechowywania. Mieso uzyskuje bardzo dobre wlasciwosci technologiczne, w szczególnosci nastepuje poprawa kruchosci, a takze jego pozadalnosci barwy. Ponadto, tak pro¬ wadzony sposób pozwala na zmniejszenie wycieku termicznego podczas prowadzonej pózniej obróbki cieplnej. Stwierdzono równiez, ze nastepuja korzystne zmiany we wlasciwosciach bialek miesa, zwiekszenie aktywnosci enzymatycznej bialek proteolitycznych, co wplywa na wzrost wodochlonnosci tkanki i poprawe wlasnosci organoleptycznych wyrobu.Tkane miesna w ilosci okolo 1 kg, po dwóch godzinach od uboju przetrzymuje sie przez czas 30 minut w polu elektrostatycznym wytworzonym przez elektrody, miedzy którymi róznica potencja¬ lów wynosi 15 kV. Zastosowane elektrody plaskie o wymiarach 200 X 500 mm wykonane z blachy aluminiowej rozstawia sie na odleglosc 18 cm.Zastrzezenie patentowe Sposób obróbki miesa, znamienny tym, ze tkanke miesna w czasie najpózniej do 24 godzin po uboju przetrzymuje sie przez czas od 1 do 120 minut w polu elektrostatycznym wytworzonym przez dwie elektrody rozstawione na odleglosc od 10 do 100 cm, miedzy którymi róznica potencjalów zawiera sie od 10 do 50 kV. PLThe subject of the invention is a method of processing meat. Known methods of processing meat, carried out in order to shape its maturation, consist in keeping it in appropriate thermal conditions, using the so-called electro-stimulation, i.e. the flow of electric current through the muscle tissue, as well as adding to the tissue appropriate the amount of proteolytic enzymes. The main disadvantage of these methods is the lack of direct control of their impact on the qualitative condition of the processed raw material and the product, in particular on microbiological purity. The essence of the invention is the method of meat processing characterized by the fact that the meat tissue is kept for a period of time from up to 120 minutes in the electrostatic field created by two electrodes spaced from 10 to 100 cm, between which the potential difference is from 10 to 50 kV. The method according to the invention has a number of very valuable advantages, the most important of which is the increase in the microbiological purity of the meat raw material. The inactivation of 20 to 50% of microorganisms is achieved, which in turn increases the durability of the products, and increases the possibility of storage and storage. The meat obtains very good technological properties, in particular its brittleness is improved, as well as its color desolation. Moreover, the method thus carried out makes it possible to reduce the thermal leakage during the subsequent thermal treatment. It has also been found that there are beneficial changes in the properties of meat proteins, an increase in the enzymatic activity of proteolytic proteins, which increases the water absorption of the tissue and improves the organoleptic properties of the product. electrostatic field generated by the electrodes, between which the potential difference is 15 kV. The applied flat electrodes with dimensions of 200 X 500 mm, made of aluminum sheet, are spaced 18 cm apart. Patent claim A method of processing meat, characterized by the fact that the meat tissue is kept for 1 to 120 minutes after slaughter at the latest up to 24 hours after slaughter. electrostatic field generated by two electrodes spaced from 10 to 100 cm, between which the difference of potentials is from 10 to 50 kV. PL
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL25666285A PL143623B2 (en) | 1985-12-05 | 1985-12-05 | Method of treating meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL25666285A PL143623B2 (en) | 1985-12-05 | 1985-12-05 | Method of treating meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL256662A2 PL256662A2 (en) | 1986-10-07 |
| PL143623B2 true PL143623B2 (en) | 1988-02-29 |
Family
ID=20029363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL25666285A PL143623B2 (en) | 1985-12-05 | 1985-12-05 | Method of treating meat |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL143623B2 (en) |
-
1985
- 1985-12-05 PL PL25666285A patent/PL143623B2/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL256662A2 (en) | 1986-10-07 |
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