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EP0436585A1 - Conservation de la viande - Google Patents

Conservation de la viande

Info

Publication number
EP0436585A1
EP0436585A1 EP89910589A EP89910589A EP0436585A1 EP 0436585 A1 EP0436585 A1 EP 0436585A1 EP 89910589 A EP89910589 A EP 89910589A EP 89910589 A EP89910589 A EP 89910589A EP 0436585 A1 EP0436585 A1 EP 0436585A1
Authority
EP
European Patent Office
Prior art keywords
acetic acid
meat
solid material
sodium diacetate
substance
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.)
Ceased
Application number
EP89910589A
Other languages
German (de)
English (en)
Other versions
EP0436585A4 (en
Inventor
Clarence James Moye
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MEHECO Ltd Pty
Original Assignee
MEHECO Ltd Pty
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MEHECO Ltd Pty filed Critical MEHECO Ltd Pty
Publication of EP0436585A1 publication Critical patent/EP0436585A1/fr
Publication of EP0436585A4 publication Critical patent/EP0436585A4/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation

Definitions

  • This Invention relates to the preservation of meat products.
  • CSIRO Scientific and Industrial Research Organisation
  • 1t utilises acetic acid washing to increase the shelf Hfe of chilled fresh vacuum-packed beef and sheep carcasses.
  • the method Involves treating the carcass at 55°C with 1.5% acetic add and results in an increase of approximately 50% in the shelf-Hfe of the products. This procedure has been accepted by local exporters and foreign importers, and approval for its application with respect to the United States has been given via appropriate food regulations .
  • the disadvantages of this method include the need to operate at higher than normal ambient temperatures and the requirement for solution treatment of the carcass with resultant requirement for constant monitoring of the acetic acid concentration to ensure that carcass water and exudates do not dilute 1t and thereby reduce its effectiveness.
  • meat in the context of this invention refers to any animal flesh suitable for human consumption and 1s considered to Include not only beef, mutton, lamb and pork but also poultry or game birds and marine animals such as fish, shellfish and crustaceans.
  • the solid material is one which will liberate acetic acid in the presence of moisture.
  • One well-known substance which will do this 1s sodium diacetate which on complete dissolution in water is present as a mixture of sodium acetate and acetic add.
  • This substance 1s already known and used as a food additive For example, rope and/or mould in bread, cheese and malt syrups can be controlled by the addition of sodium diacetate to the foodstuff concerned.
  • the use of this substance for grain and silage preservation has also been proposed, as has its use to improve the palatability of animal feed.
  • a further food-related use is the use to provide the vinegar flavour in various snack foods such as "salt and vinegar"-flavoured potato crisps.
  • sodium diacetate is known as an additive in some sausage meats (see, for example, "Ordinance on amendment of meat ordinance” ("Verix Ober And réelle der Fleisch-Verowski” ) of 25th August, 1969 by the Bundesminister fur tranquiloire, Federal Republic of Germany as reported 1n the "Archiv fur Lebensm1ttelhyg1ene” 20(9) (September 1969) at p.213).
  • Sodium diacetate is preferred for use in this invention as 1t has the advantage of already being a recognised food additive. It has been declared “generally regarded as safe” by the United States regulatory authorities and 1s exempted there from residue tolerance limits.
  • Substances other than sodium diacetate which release acetic add on exposure to moisture are also useful in this invention. These substances are, like sodium diacetate, "complexes" of monovalent and divalent acetate salts and acetic acid, wherein the acetic acid is believed to be held in the molecule in a manner analogous to the water of crystallisation in a crystalline hydrated salt. On dissolution, the "complex” readily dissociates and, in the case of sodium diacetate, the result 1s a solution containing sodium acetate and acetic acid.
  • the acetic add is present in an approximately equimolar mixture of undissodated and dissociated species due to the production of a buffered medium at a pH approximately equal to the p a of acetic acid.
  • the acetic acid concentration can be very high.
  • the pH of the buffered medium being different, depending on the nature of the acetate salt.
  • typical substances useful in the working of this Invention include the ammonium, potassium and calcium analogues of sodium diacetate.
  • the meat to be coated is preferably substantially dry, by which is meant that no water drips fro ⁇ the hung meat. Many meat products are washed with water prior to storage for transport and/or later use and in such cases, it 1s desirable to remove excess superficial water from the meat, for example, by blowing the water from the meat surface.
  • Minimal water on the meat surface provides a better environment for microbial control in that, when the solid material 1s coated thereon, there is produced thereon a very effective concentrated mixture of species: in the case of sodium diacetate there 1s sodium acetate (acting as a buffering agent), acetic add (1n both the molecular and dissociated forms), and sodium diacetate molecules (in the process of dissolution).
  • the natural water content of the meat generally provides sufficient moisture to release acetic acid from the solid material .
  • the solid material may be applied to the meat in any suitable manner, preferably so as to provide a substantially uniform fine coating.
  • electrostatic coating equipment can be adapted to the application of the present dry material to the meat surface. This is a highly satisfactory method.
  • the geometry of the spraying arrangement is such that the inner cavity of the carcasses receives spray.
  • a dusting box may be used in which the solid material 1s introduced and maintained in suspension during the residence of the meat within the box.
  • the extent of coating may be gauged by any suitable means.
  • An especially suitable apparatus is described 1n co-pending Australian patent application No. PJ3940.
  • sodium diacetate In the case of sodium diacetate, this means that the sodium diacetate should be applied to the extent that the meat receives fro ⁇ 0.5 -5.0 mg solid mater1al/sq cm. Preferably, sodium diacetate should be applied at the rate of from 1-3 mg/sq cm.
  • the solid material applied to the meat may be entirely composed of the acetic acid-releasing substance or it may optionally contain other materials, either inert materials as diluents or materials which alter in some way the properties of the overall material. Typical materials are free-flow agents such as tricalcium phosphate and calcium silicate, water activity reducing agents such as pre-gelled starch and complementary antimicrobial agents such as the sodium, potassium or calcium salts of sorbic or propionlc acid.
  • 1t 1s preferable that the total coating material should be comprised of at least 25% by weight of the substance. It is possible to use less than 25%, but this requires that a very large quantity of material must be applied to achieve the desired effect and this has considerable practical drawbacks.
  • the method provided by the present Invention has numerous advantages over prior art methods used to extend the shelf-life of meat products.
  • the present method 1 s compatible with the further processing of ⁇ eat products as currently used such as vacuum and controlled atmosphere packaging.
  • fie current cost of sodium diacetate, coupled with Its rate of use makes the method of this invention economically attractive. This 1s particularly so when the simple application technology can be combined with such complementary technologies as specialised packaging systems.
  • This example describes the use of sodium diacetate on beef.
  • Substantially dry chicken carcasses from which all Internal organs had been removed were suspended by the legs and their exterior surfaces sprayed with sodium diacetate by means of electrostatic spray equip entto give a level of about 3 mg/sq cm.
  • the carcasses were stored at 2°C and were subjected to regular microbiological testing, there also being included a number of similar carcasses which had not been sprayed.
  • Substantially dry rock ⁇ ng fish fillets obtained commercially were dusted with sodium diacetate from a vibrating 45 um sieve to a level of about 3 mg/sq.cm. These fillets were sealed 1n Stomacher bags as were a number of control (untreated but otherwise similar) fillets. Regular plate counts were taken and these revealed that the control samples had an unacceptable level of microorganisms after 3 days with a standard plate count in excess of 10 counts/g; while after 18 days, the treated fillets standard plate count had still not reached 10 counts/g.
  • Slices of pork were treated with sodium diacetate from a vibrating 45 um sieve at two rates, about 1 mg/sq cm and about 3 mg/sq cm. These along with similar but untreated controls were kept in commercial polystyrene trays covered with clear plastics film at 2 C and standard plate counts were taken at regular Intervals. The control samples were unacceptable after 11 days whereas the treated meat (1 mg/sq.cm) samples were unacceptable after 21 days and the treated (3 mg/sq.cm.) samples were still microbiologically acceptable after 23 days.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La durée de conservation d'une viande fraîche peut être étendue par l'application à la surface de la viande d'une substance solide libérant de l'acide acétique en présence d'humidité. La viande à traiter est de préférence sensiblement sèche et suffisamment de substance solide est ajoutée pour produire de 0,19 à 1,88 mg/cm2 d'acide acétique. Les composés préférés sont les complexes d'acétates et d'acide acétique, en particulier l'acétate de sodium. L'application peut se faire par pulvérisation ou par vaporisation électrostatique. Un tel procédé est applicable à toutes les variétés de viande (boeuf, porc, volaille, poisson, crustacés) et les durées de conservation, telles qu'elles sont déterminées par les procédés standard de numération des micro-organismes, peuvent souvent être plus que doublées.
EP19890910589 1988-09-29 1989-09-19 Meat preservation Ceased EP0436585A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPJ068588 1988-09-29
AU685/88 1988-09-29

Publications (2)

Publication Number Publication Date
EP0436585A1 true EP0436585A1 (fr) 1991-07-17
EP0436585A4 EP0436585A4 (en) 1992-01-02

Family

ID=3773408

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19890910589 Ceased EP0436585A4 (en) 1988-09-29 1989-09-19 Meat preservation

Country Status (8)

Country Link
EP (1) EP0436585A4 (fr)
KR (1) KR900701170A (fr)
DK (1) DK46991A (fr)
ES (1) ES2018733A6 (fr)
GR (1) GR890100614A (fr)
NZ (1) NZ230807A (fr)
PT (1) PT91837A (fr)
WO (1) WO1990003118A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT95787A (pt) * 1989-11-06 1992-07-31 Haig Frederick David Dispositivo de distribuicao de materiais em po
JP2002512054A (ja) * 1998-04-30 2002-04-23 エフ．グラベ エルマー 鶏肉製品
NL1010673C2 (nl) * 1998-11-27 2000-05-30 Stork Pmt Toevoegen van additief aan een vleesprodukt.
WO2002082914A1 (fr) * 2001-04-13 2002-10-24 Glabe Elmer F Produit de poisson frais conditionne et procede de preparation
US20030118704A1 (en) * 2001-12-11 2003-06-26 Purac Biochem B.V. Process for preserving food products
CA2793020C (fr) * 2005-09-15 2015-11-24 Triad Resource Technologies, Llc Compositions destinees a ameliorer la saveur et la securite de viandes marinees
EP3114205A4 (fr) * 2014-03-06 2017-11-29 Kemin Industries, Inc. Compositions antimicrobiennes pour produits de viande
CN110367326A (zh) * 2019-08-23 2019-10-25 南京工业大学 一种肉制品生物复合保鲜剂及其保鲜方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB664845A (en) * 1949-02-24 1952-01-16 Dow Chemical Co An improved method for rendering proteinaceous and fatty foods resistant to microorganisms
US2856294A (en) * 1954-05-28 1958-10-14 Best Foods Inc Mold inhibiting processes and products thereof
AU283653B2 (en) * 1963-09-17 1968-06-11 The Griffith Laboratories Inc Method of producing a meat curing salt composition
CH468792A (de) * 1965-08-25 1969-02-28 Peter Dr Flesch Zusatzmittel für die Herstellung von Brühwurst
JPS53116315A (en) * 1977-03-17 1978-10-11 Ueno Seiyaku Oyo Kenkyujo Kk Powder or granular containing improved sorbinic acid
GB2000430B (en) * 1977-07-01 1982-02-17 Broeste Ind As Method for producing smoke-flavoured fish
DE2925821A1 (de) * 1979-06-27 1981-01-29 Wolfgang Prof Dr Thiel Verfahren zur haltbarmachung von frischfleisch und tauchloesung zur durchfuehrung des verfahrens
JPS5922508B2 (ja) * 1979-09-25 1984-05-26 成和化成株式会社 食品の凍結方法
EP0099716A1 (fr) * 1982-07-16 1984-02-01 BP Chemicals Limited Fabrication de produits de protéine moulés
JPS5959182A (ja) * 1982-09-27 1984-04-04 Tomoji Tanaka 生魚畜肉等の鮮度保持と酸化防止
DE3637840A1 (de) * 1986-11-06 1988-05-19 Schuelke & Mayr Gmbh Wursttauchmasse
US4770884A (en) * 1987-09-18 1988-09-13 Monsanto Company Control of Salmonella on poultry carcasses
FR2788775B1 (fr) * 1999-01-22 2001-04-13 Pf Medicament Nouvelles n-alcoyl-n-[1-(omega-(arylalcoyloxy)alcoyl] piperidin-4-yl]-4h-3,1-benzo(thia/oxa)zines-2-amines substituees, leur preparation et leur application en therapeutique

Also Published As

Publication number Publication date
PT91837A (pt) 1990-04-30
DK46991D0 (da) 1991-03-15
ES2018733A6 (es) 1991-05-01
WO1990003118A1 (fr) 1990-04-05
EP0436585A4 (en) 1992-01-02
GR890100614A (el) 1990-10-31
DK46991A (da) 1991-03-15
KR900701170A (ko) 1990-12-01
NZ230807A (en) 1993-03-26

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