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WO2015127359A1 - Produits carnés stables en milieu acide et procédés pour fabriquer ceux-ci - Google Patents

Produits carnés stables en milieu acide et procédés pour fabriquer ceux-ci Download PDF

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Publication number
WO2015127359A1
WO2015127359A1 PCT/US2015/017086 US2015017086W WO2015127359A1 WO 2015127359 A1 WO2015127359 A1 WO 2015127359A1 US 2015017086 W US2015017086 W US 2015017086W WO 2015127359 A1 WO2015127359 A1 WO 2015127359A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
blend
whole muscle
fermenting
heating
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
PCT/US2015/017086
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English (en)
Inventor
Richard S. Meyer
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.)
OBERTO SAUSAGE Co
Original Assignee
OBERTO SAUSAGE Co
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 OBERTO SAUSAGE Co filed Critical OBERTO SAUSAGE Co
Publication of WO2015127359A1 publication Critical patent/WO2015127359A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23B4/26—Apparatus for preserving using liquids ; Processes therefor
    • A23B4/28—Apparatus for preserving using liquids ; Processes therefor by injection of liquids
    • 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
    • A23B4/14—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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes

Definitions

  • This disclosure relates to meat products, in particular, to non- fresh, processed meat products with long shelf lives and improved sensory characteristics.
  • Shelf-stable meat products have generally undergone preservation processes to protect the meat products from microbial spoilage.
  • water activity is defined as the equilibrium relative humidity (ERM) divided by 100. Reducing the water activity below 0.92 could effectively curb microbial growth. Lowering the moisture level in the meat products is the simplest way to reduce the water activity.
  • ERM equilibrium relative humidity
  • Dried or semi-dried meat products may be conventionally acidified to provide a tangy flavor.
  • Direct acidification by adding acids such as lactic acid, citric acid, Glucono-delta-lactone, and ascorbic acid adversely affects the texture, causing the meat product to stiffen and develop a dry, mealy surface. These changes are most pronounced during the first 30 days of aging and progressively get worse over time.
  • the process comprises a fermentation step carried out under a specific set of conditions including temperature, relative humidity, and optionally vacuum, to achieve a final pH of 5.4-5.8.
  • a process or method includes: (1 ) mixing or injecting a whole muscle raw meat with a starter culture having lactic acid bacteria, and optionally seasonings, to provide a whole muscle meat blend; (2) heating the blend to 100°F-1 10°F under a relative humidity of 95%-99% for a sufficient period of time to allow the whole muscle meat blend to ferment; (3) terminating fermentation when the blend reaches a pH value in the range of 5.4-5.8 by a pasteurization process (e.g., 158°F to 160°F); and (4) drying the blend.
  • a pasteurization process e.g., 158°F to 160°F
  • a process of preparing an acid-stable whole muscle meat blend by a fermentation process, and the meat products prepared thereof, includes (1 ) mixing or injecting the whole muscle raw meat with a starter culture having lactic acid bacteria, to provide a whole muscle meat blend;
  • the blend (2) fermenting the blend by heating the blend to 100°F-1 10°F under a relative humidity of 95%-99% for a sufficient period of time to allow the whole muscle meat blend to ferment; (3) terminating fermentation when the blend reaches a pH value in the range of 5.4-5.8 through pasteurizing; and (4) drying the blend to an Aw of below 0.85.
  • the Aw is below 0.75 moisture/protein ratio for jerky and between 0.85 and 0.92 for snack meat.
  • Described herein are processes for preparing whole muscle meat products by fermentation.
  • the meat products are fermented by bacterial starter cultures under a specific set of conditions for maximum
  • the process of preparing an acid-stable whole muscle meat blend by a fermentation process, and meat products prepared thereof involves the steps of mixing or injecting whole muscle raw meat with a starter culture having lactic acid bacteria, to provide a whole muscle meat blend; fermenting the blend by heating the blend to 100°F-1 10°F under a relative humidity of 95%-99% for a sufficient period of time to allow the whole muscle meat blend to ferment; terminating the fermenting when the blend reaches a pH value in a range of 5.0-5.8; and drying the blend to an Aw of no more than 0.92.
  • These steps are further described in more detail below. 1 .
  • whole muscle raw meat is first mixed or injected with appropriate starter culture, including or in addition to brine, cure and sugar, and if desired a seasoning.
  • raw meat examples include, without limitation, pork, beef, lamb, veal, poultry (chicken or turkey), fish or game (venison). It may be in cuts low in fats and in collagen, for example tenderloin, loin, kernel of pork or veal, blade- bone of beef, top rounds, insides, breast of chicken or turkey. It may also be in cuts containing more fat and collagen, for example neck of beef, veal, lamb or mutton, chopped kernel of pork, knuckle of beef, drumstick or thigh of chicken or turkey.
  • the whole muscle meat blend may be in these additional forms, including, for example, whole muscle, sliced muscle, or muscle chunks, small chunks or slices of meat with thickness of up to and including 1 1 mm, and preferably in the range from and including 4 mm to and including 1 1 mm, are more effectively and thoroughly mixed or injected with the seasonings and starter culture.
  • the seasoning determines the desired flavor of the final meat product.
  • the seasoning may be, for example, Pepperoni Jerky supplied by Kerry Bioscience (Rochester, MN).
  • the seasoning may further include sugar (e.g., about 10%), salt (e.g., about 1 %), or cure, or any combination of the foregoing.
  • Cure for meat may be obtained from Kerry Bioscience under the trade name Accell 2000.
  • lactic acid bacteria examples include Pediococcus acidilactici.
  • the starter culture may be obtained from Kerry Bioscience under the trade name SagaTM 200.
  • the starter culture is typically freeze-dried and may be reconstituted by adding an appropriate amount of water.
  • the reconstituted starter culture is then injected or infused into the seasoned meat at a weight percentage of about 40% (about 1 % to 2% of the dried starter culture).
  • the fermentation temperature is in kept in the range of 100°F-1 12°F, and preferably 102°F-1 10°F, and more preferably at 105°F- 1 10°F, and most preferably at 108°F.
  • the relative humidity is kept at 95%- 99%, and preferably 98%.
  • the whole muscle meat blend may be tumbled in a heated tumbler (e.g., a steam-injected, vacuum tumbler outfitted with a heating means, such as a heating jacket or coils), or may be mixed by paddles or heated via a thermal screw or auger to pre-heat the meat from an initial temperature of about 30°F to a temperature of about 108°F.
  • a heated tumbler e.g., a steam-injected, vacuum tumbler outfitted with a heating means, such as a heating jacket or coils
  • a thermal screw or auger e.g., a thermal screw or auger to pre-heat the meat from an initial temperature of about 30°F to a temperature of about 108°F.
  • the blend is then placed in a container, such as a tote or tub, and placed in a room heated to the appropriate temperature (e.g., 100°F-1 10°F) for incubation so that fermentation can proceed to achieve the target pH.
  • the meat is then either immediately chilled in a chilled tumbler or pasteurized to stop the fermentation process.
  • the use of a tote or tub is important and advantageous because it avoids drying of the product during fermentation. In other words, the meat is held close together and surrounded by the tote or tub, which provides a heat sink for the fermentation process. It makes checking the pH much easier because sampling is eliminated and a pH probe may be inserted into the meat in the tub and left in place during the fermenting to provide continuous (not continual as in prior sampling methods) pH monitoring.
  • a tub or tote provides ideal conditions for fermentation because it avoids drying out of the meat, provides for continuous pH monitoring with a probe, and maintains a more consistent temperature during fermentation.
  • the fermentation may take place in a smokehouse (prior to smoking). Regardless of the mixing means and storage means, care should be taken to ensure the temperature and relative humidity (RH) allow for fermentation to take place.
  • lactic acid is produced and the pH value of the whole muscle meat blend drops.
  • the pH value is continuously monitored until it reaches within a pH of 5.0-5.8, preferably within a pH of 5.4-5.6, and most preferably at a pH of 5.5 or 5.6.
  • the fermentation needs to terminate before the pH drops any further.
  • a pH e.g., below 5.0
  • the meat product becomes too sour or tangy and loses its water binding capacity.
  • Ending the fermentation comprises either heating the whole muscle meat blend up to 150°F-160°F and holding that temperature for 3 to 5 hours, depending on solids and seasonings, or cooling the blend to 40°F. Both processes will effectively deactivate the lactic acid bacteria and, as a result, no more lactic acid can be excreted.
  • the heating is to 158°F to 160°F internal temperature, or 165°F for chicken, the temperature being held as needed before cooking in the oven.
  • the whole muscle meat blend may be dried.
  • the final Aw should be no more than 0.92, and preferably at or below 0.85 for jerky.
  • a commercially available drier is used for the drying, at a temperature of about 180°F and 40% RH, and the drying takes about 60 to 90 minutes depending on weight.
  • the whole muscle meat blend may be smoked, line-dried, or heated to remove the water.
  • a further embodiment provides a meat product prepared according to the process describe herein.
  • the meat product may be pork, chicken, beef, or turkey and may be in the form of jerky, snack meat such as steak strips, and the like.
  • Chicken is obtained from a thawed meat source, such as a vacuum tumble thaw. It is then injected with a starter culture, such as a brine solution (seasonings, sugar, and salt and an Emulsion). It is then sliced and tumbled, loaded onto screens, and fermented. The fermentation is stopped when the pH is at about 5.6 for BBQ chicken or 5.8 for buffalo wings.
  • a starter culture such as a brine solution (seasonings, sugar, and salt and an Emulsion). It is then sliced and tumbled, loaded onto screens, and fermented. The fermentation is stopped when the pH is at about 5.6 for BBQ chicken or 5.8 for buffalo wings.
  • Fermentation takes about 5 hours. The chicken is then smokehouse pasteurized (about 6 hours), cut, and packaged.
  • Beef or pork is obtained from a thawed meat source and cut to size as described above, 4 mm to 1 1 mm. Next, spices, cure, salt, and sugar are added, then a starter culture is added last to the meat and the mixture is tumbled for a uniform blend. The tumbler is heated from an initial temperature of about 40°F to about 108°F. Following tumbling, the blend is held in totes or tubs for about 3 to 4 hours, after which the blend may be chilled in a tumbler to 40°F or it may be placed on racks or screens in an oven and pasteurized at a temperature in the range of 100°F to 1 10°F.
  • fermentation is at 105°F in a smokehouse at 80% RH for 3.5 to 4.5 hours until the target pH is achieved, which for pork is about 5.6 and for beef is about 5.3.
  • the smokehouse pasteurization procedure is initiated as described above, following which the meat is removed from the screens, cooled, and packed or cut and packed.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un procédé de préparation de mélange de viande de muscle entier stable en milieu acide par le biais d'un procédé de fermentation, et les produits carnés préparés à partir de celui-ci, le procédé comprenant les étapes consistant (1) à mélanger ou à injecter de la viande crue de muscle entier à une culture de départ possédant des bactéries d'acide lactique et, éventuellement, d'assaisonnements, de manière à fournir un mélange de viande de muscle entier ; (2) à chauffer le mélange à une température comprise entre 100 °F et 110 °F sous une humidité relative de 95 % à 99 % pendant un laps de temps suffisant pour permettre au mélange de viande de muscle entier de fermenter; (3) à terminer la fermentation lorsque le mélange atteint une valeur de pH dans la plage de 5,0 à 5,8 par le biais d'une pasteurisation supérieure à 158 °F ou d'un refroidissement inférieur à 40 °F ; et (4) à sécher le mélange.
PCT/US2015/017086 2014-02-21 2015-02-23 Produits carnés stables en milieu acide et procédés pour fabriquer ceux-ci Ceased WO2015127359A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201461943264P 2014-02-21 2014-02-21
US61/943,264 2014-02-21

Publications (1)

Publication Number Publication Date
WO2015127359A1 true WO2015127359A1 (fr) 2015-08-27

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12004540B2 (en) * 2020-01-29 2024-06-11 Texas Tech University System Chip product

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4303679A (en) * 1980-01-24 1981-12-01 Microlife Technics, Inc. Method and bacterial compositions for fermenting meats
US4847097A (en) * 1987-05-15 1989-07-11 Microlife Technics, Inc. Method for rapidly developing a red color in meat using streptococcus lactis subspecies diacetylactis
US6063410A (en) * 1998-03-17 2000-05-16 Quest International Flavors & Food Ingredients Company, Division Of Indopco, Inc. Method and compositions for improved flavor and aroma in fermented meat
US20090232939A1 (en) * 2006-01-24 2009-09-17 Fjell & Fjord Mat As Composition comprising sugar and salt for treating meat
WO2011040820A1 (fr) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Bactéries lactiques appropriées pour produire de la viande partiellement fermentée, et procédé pour produire de la viande partiellement fermentée en créant des conditions appropriées pour la prolifération de telles bactéries lactiques

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4303679A (en) * 1980-01-24 1981-12-01 Microlife Technics, Inc. Method and bacterial compositions for fermenting meats
US4847097A (en) * 1987-05-15 1989-07-11 Microlife Technics, Inc. Method for rapidly developing a red color in meat using streptococcus lactis subspecies diacetylactis
US6063410A (en) * 1998-03-17 2000-05-16 Quest International Flavors & Food Ingredients Company, Division Of Indopco, Inc. Method and compositions for improved flavor and aroma in fermented meat
US20090232939A1 (en) * 2006-01-24 2009-09-17 Fjell & Fjord Mat As Composition comprising sugar and salt for treating meat
WO2011040820A1 (fr) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Bactéries lactiques appropriées pour produire de la viande partiellement fermentée, et procédé pour produire de la viande partiellement fermentée en créant des conditions appropriées pour la prolifération de telles bactéries lactiques

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12004540B2 (en) * 2020-01-29 2024-06-11 Texas Tech University System Chip product

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