GB2340373A - Meat products and their preparation - Google Patents
Meat products and their preparation Download PDFInfo
- Publication number
- GB2340373A GB2340373A GB9814817A GB9814817A GB2340373A GB 2340373 A GB2340373 A GB 2340373A GB 9814817 A GB9814817 A GB 9814817A GB 9814817 A GB9814817 A GB 9814817A GB 2340373 A GB2340373 A GB 2340373A
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- United Kingdom
- Prior art keywords
- meat
- process according
- product
- heat
- treated
- Prior art date
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- Withdrawn
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title description 2
- 235000013372 meat Nutrition 0.000 claims abstract description 71
- 235000020995 raw meat Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 15
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 102000035195 Peptidases Human genes 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000001103 potassium chloride Substances 0.000 claims abstract description 5
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 5
- 229910002651 NO3 Inorganic materials 0.000 claims abstract description 4
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000725 suspension Substances 0.000 claims abstract description 4
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 30
- 238000010411 cooking Methods 0.000 claims description 14
- 235000015277 pork Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 239000008121 dextrose Substances 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000021317 phosphate Nutrition 0.000 claims description 4
- 235000019687 Lamb Nutrition 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 2
- 238000002407 reforming Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 description 18
- 239000004365 Protease Substances 0.000 description 8
- 108090000526 Papain Proteins 0.000 description 5
- 229940055729 papain Drugs 0.000 description 5
- 235000019834 papain Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 235000015241 bacon Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 210000002808 connective tissue Anatomy 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 108010004032 Bromelains Proteins 0.000 description 2
- 108090000270 Ficain Proteins 0.000 description 2
- 241000282887 Suidae Species 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019836 ficin Nutrition 0.000 description 2
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000276417 Atheriniformes Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 244000144980 herd Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
- A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A process for preparing an uncured meat product, which comprises providing raw meat, treating the raw meat by introducing throughout the body thereof a salt composition comprising a solution or suspension of sodium and/or potassium chloride containing substantially no proteolytic enzymes, nitrate or nitrite, heat-treating the meat, each single piece of which having a mass of at least 50g, under conditions to restrict moisture loss so as to form a heat-treated product, the toughness of which is reduced as compared with the raw meat, cooling the product and optionally cutting the cooled product into saleable-sized cuts.
Description
MEAT PRODUCTS AND THEIR PREPARATION The present invention relates to a
process for preparing an uncured meat product and meat products obtainable thereby.
A large variety of meat products are available to consumers from retail outlets. These meat products range from simple cuts of raw meat, to partially or completely cooked meat products which may or may not have been treated in some way. Raw and partially cooked meat products still need to be cooked thoroughly by the consumer to render them edible and fully cooked products can sometimes be heated up by the consumer. In each case, cooking by the consumer must result in a product which is free of contaminating microorganisms and is preferably tender.
Curing of certain meats such as bacon or ham involves the application of nitrate or nitrite to the bacon or ham. Products obtained from the curing process are specifically designed to enhance shelf life and in the process of doing so produce products which are pink or red in colour. Curing is not specifically designed to produce meat which has enhanced tenderness. In the case of uncured meat products, it is frequently found that, following cooking by the consumer, the product contains an undesirable degree of toughness. This may especia-1ly occur when the consumer attempts to cook the product rapidly, for example in a microwave cooker. US5512015 discloses a meat tenderisation process for a microwavable meat product. A multiple step process is described in which a solution of the proteolytic enzymes bromelain, ficin and papain are injected into primals of beef. The injected primals are tumbled in a finned vacuum tumbler and subsequently vacuum bagged. The tenderised meat is then subjected to a specific heating regimen the aim of which is to activate and subsequently deactivate the enzymes selectively so that, at the end of the heating regimen, the ficin and bromelain are permanently deactivated. Following this step, the whole primal is rapidly cooled to deactivate the enzymatic action of the papain but to render the papain available for subsequent reactivation. Following cutting and packaging, once sold to the consumer, cuts of this product are intended for microwave use so as to reactivate the papain thereby to produce a steak product for consumption. This process suffers from a number of disadvantages, including the difficulty in manufacturing the meat product using a complex heating regimen and the requirement that the product sold to consumers will contain an activatable proteolytic enzyme, papain. This renders storage of the product by the consumer difficult because the proteolytic enzyme can be easily activated and result in degradation of the product. Moreover, this product is specifically designed for microwave cooking.
The present invention aims to overcome the disadvantages of the prior art.
Accordingly, the present invention provides a process for preparing an uncured meat product, which comprises:
(1) providing raw meat; (2) treating the raw meat by introducing throughout the body thereof a salt composition comprising a solution or suspension of sodium and/or potassium chloride containing substantially no proteolytic enzymes, nitrate or nitrite; (3) heat treating the meat, each single piece of which having a mass of at least 509, under conditions to restrict moisture loss so as to form a heat-treated product, the toughness of which is reduced as compared with the raw meat; (4) cooling the product; and (5) optionally cutting the cooled product into saleable-sized cuts.
The meat product obtained by this process has improved tenderness upon cooking by the consumer and is not affected by the method by which it is cooked by the consumer. In fact, the product may be cooked by the consumer by any of the methods employed in a typical domestic kitchen. These include grilling, griddling, shallow fat frying, deep fat frying, oven baking, roasting, boiling, poaching, microwaving, steaming and char grilling. The product is also suitable for cooking on barbecues.
The salt composition is preferably introduced into the raw meat by injection and this maybe effected by standard meat processing equipment. In addition, the treating step (2) may further comprise mechanically tenderising the meat prior to, during, or after introduction of the salt composition. Either or both of these steps may be achieved by using a needle tenderiser. For example, a bank of needles, which may be rounded or rectangular in cross-section can be used to pierce all or at least a major part of the body of the meat. A typical needle spacing is 8mm although other spacings can be effective. The needles may reciprocate in a vertical direction and meat travels on a conveyor below the needle bank. The speed of the conveyor is such that the needle bank may pierce the meat at least once. By slowing down the conveyor, the meat may be pierced several times. The same effect may be created by passing the meat through the equipment more than once. Tenderising can also be effected using rotary cutting equipment in which the meat passes through the centre of two shafts, each being fitted with slotted rotary blades. The tenderising step may result in mechanical severing of some of the connective tissue which is in part responsible for contributing the perceived toughness of the meat. The application of a mechanical tenderisation step alone is insufficient to achieve the desired level of tenderness without major structural damage to the meat muscle.
The salt composition is typically introduced into the meat in the range 5 to 50 parts per 100 parts meat, by weight, preferably around 20 parts per 100 parts meat, by weight. The salt composition is preferably a salt solution although it is possible to introduce the salt as a suspension in, for example, an edible oil. The amount of sodium and/or potassium chloride present in the meat to be heat-treated is typically in the range 0.2 to 5% by weight of the meat to be heat-treated. The salt composition may further comprise one or more additional ingredients including dextrose, phosphates, seasonings, flavourings and/or other foodcompatible ingredients. The amount of dextrose in the meat to be heat-treated is typically in the range 0 to 6% by weight and the amount of phosphate (expressed as P205) in the meat to be heat-treated is typically in the range 0 to 0.5% by weight of the meat to be heat-treated.
In heat-treating step (3), the meat is typically heat-treated at a temperature in the range 450C to 1500C, preferably in the range 800C to 1500C although it is also possible to use a temperature in the range 500C to 780C. Generally, the meat is heat-treated for at least 15 mins and usually for not more than 16 hours, preferably not more than 12 hours. A primary aim of the heattreating step, in conjunction with treating the raw meat with the salt composition, is to break down connective tissue responsible for the perceived toughness in the meat. Provided that the heating conditions, including time, temperature and mode of heating, are such as to restrict moisture loss, a high perceived succulence of the meat product is obtained as may be demonstrated by organoleptic tests.
The heat treatment is generally designed to suit the particular cut and type of meat. For example, it is generally the case that at lower heating temperatures, a relatively long heating period is required whereas at higher temperatures, a shorter period is required. Various heat treatment methods may be employed, including: steam-heated cookers where the humidity may be controlled from 10% to 100%; dry air heated cabinets (stoving) where the humidity may be up to 70%; water cooking either by immersion or circulatory flow or by spraying of the water onto the product; heating utilising a microwave or other low frequency radiation technology; immersion in heated fluids such as oil; and roasting ovens using indirect or direct sources of heat.
In some cases, moisture loss may be restricted during heattreatment by heating the meat inside a container or covering which at least partially prevents moisture loss. Suitable containers or coverings include moulds and/or cooking bags each of which may be fully or partially sealed against moisture loss. The particular heating conditions may be determined empirically. In some cases a naked treated meat may be heated, provided that humidity in the heating environment is kept at a high level. However, in the case of a dry air heated cabinet where humidity may be as low as 0%, there would be a need to ensure that moisture loss was restricted by heating the meat inside the container or covering. The heat-treatment conditions will also depend to some extent on the size of the piece or pieces of meat to be heat-treated. The larger the piece, the longer the time required.
Generally speaking, the process may be applied to a very wide range of meats at a wide range of piece weights; typically from a single portion of 50g to a whole primal of up to 20kg. The meat may comprise pork, beef, lamb, mutton, turkey or chicken. Pork includes meat from porkers, cutters, bacon pigs, sows and boars. Beef includes canning grades, cutter grades and beef from milking herds. Lamb and mutton include meat from both retail cutting grades and commercial processing grades. Turkey includes meat from stags or hens from 6 weeks to 25 weeks of age as well as breeder birds. Chicken includes meat from both broilers and laying hens as well as breeding birds.
Pork is a preferred meat for use in the process and may consist of any one of the following cuts in which the process can equally apply to boneless or bone-in cuts and the rind may be removed or left in place:
Whole Primal Shoulders in the weight range 6.Okg to 16.0kg (Bone in) Primal Middles in the weight range 5.Okg to 15.0kg (Bone in) Primal Legs in the weight range 6.0kg to 16.Okg (Bone in) - 6 Shoulder meat pieces 8g to 8kg Shoulder meat pieces 8g to 8kg, advantageously 509 to 2kg, or piece sizes from 20mm upwards reformed into larger]oints or steaks Subdivision of whole shoulders into collars (1. Okg to 4. Okg); picnic joints (2.Okg to 6.Okg) Middles may be cut into loins 1.Okg to 6.Okg or streaks (bellies) 2.Okg to 5.Okg Legs may be subdivided into Topsides 0.8kg to 3.Okg Silversides 1.Okg to 5.Okg Thick Flanks 0.8 kg to 3.0 kg Chumps 0.5kg to 4.5kg Lean leg meat pieces 0.2kg to 3.Okg Lean leg meat pieces 8g to 2.Okg or piece sizes from 20mm upwards reformed into larger joints or steaks Pork fillet 0.2 kg to 1.3kg In a further embodiment, the raw meat may be provided as reformable meat portions. In this embodiment, the thus-provided raw meat may be treated by introducing the salt composition into the reformable meat portions and reforming the portions into one or more larger single pieces for heating in heat-treating step (3). Generally, the reformable meat portions have a minimum dimension of approximately 20mm or a minimum weight of 8g. The reformable meat portions may have a weight of up to about 2kg. The reformable meat portions are not to be confused with finely subdivided and comminuted meat in which the connective tissue is severed.
The step of cooling the product may be effected by any means which does not freeze the meat. The product is typically cooled to a temperature in the range -20C +80C, usually by circulating cold air which may be at a temperature of below OOC. Optionally, the cooled product may be held at -20C to SOC until required for cutting or portioning. Following cutting, the product may be packaged and stored typically up to 8 days at a temperature of 0 to 80C.
Alternatively, the product may be fully frozen before or after portioning for subsequent processing use or for sale as a frozen product. 1 The present invention will now be described in further detail, by way of example only, with reference to the following Example.
Example
Rindless pork loins in the weight range 3.25 kg to 3.75kg were injected with a salt-containing solution and tenderised in a needle tenderiser with a needle spacing of 8mm. The saltcontaining solution was an aqueous solution of sodium chloride (4.1%), sodium triphosphate (2.5%), sodium diphosphate (1.6%) and dextrose (19.1%). The level of injection was 20 parts saltcontaining solution to 100 parts pork. The injected meat was placed in a 1,000 litre capacity tumbler and subject to vacuum treatment to give a pressure of 0.15 atmospheres. The tumbler was then rotated at 14 revs per minute for a period of 30 minutes after which, the vacuum was released. The loins were vacuum sealed into cooking bags. The bagged loins were then placed in a stainless steel mould of dimensions 515mm x 115mm with an oval cross-section. The mould was fitted with a sprung loaded lid which was pressed down on the loins to influence their final shape. The shape in the mould is typically oval, 115mm wide and 65mm high.
The moulds were loaded to a cooking rack and placed in a steam heated cooker. The cooker was set to 860C and the product heated for a minimum of four hours. In this way, the internal temperature in the centre of the meat reached 840C or above.
After heating, the heat treated product was cooled in moving air at a temperature of below OOC and the product was removed when in the range 1 to SOC. The cooled product could then optionally be held at 0 to SOC until required for portioning.
The product,logs" were portioned to steaks of approximately 1209 in weight and packed into thermo-formed trays using modified atmosphere packing technology.
The packed product may be stored at 0 to 80C until finally cooked by the consumer. The length of storage time for this product is dependent on the exact storage temperature conditions. A typical storage time will be eight days.
The product was found to be readily cookable by any method employed in a typical domestic kitchen such as grilling, griddling, shallow fat frying, deep fat frying, oven baking, roasting, boiling, poaching, microwaving, steaming or char grilling. The product was also suitable for cooking on barbecues.
9
Claims (18)
1. A process for preparing an uncured meat product, which comprises:
(1) providing raw meat; (2) treating the raw meat by introducing throughout the body thereof a salt composition comprising a solution or suspension of sodium and/or potassium chloride containing substantially no proteolytic enzymes, nitrate or nitrite; (3) heat-treating the meat, each single piece of which having a mass of at least 50g, under conditions to restrict moisture loss so as to form a heat-treated product, the toughness of which is reduced as compared with the raw meat; (4) cooling the product; and (5) optionally cutting the cooled product into saleable-sized cuts.
2. A process according to claim 1, wherein the treating step (2) further comprises mechanically tenderising the meat before, during and/or after introduction of the salt composition.
3. A process according to claim 1 or claim 2, wherein the salt composition is introduced into the raw meat by injection.
4. A process according to any one of claims 1 to 3, wherein the meat is heat-treated at a temperature in the range 450 to 1500C.
5. A process according to claim 4, wherein the temperature is in the range 800 to 1500C.
6. A process according to any one of the preceding claims, wherein the meat is heat-treated for at least 15 mins.
7. A process according to claim 6, wherein the meat is heattreated for no more than 16 hours.
8. A process according to any one of the preceding claims, wherein moisture loss is restricted during cooking by cooking the meat inside a container or covering which at least partially prevents moisture loss.
9. A process according to claim 8, wherein the meat is cooked in a mould and/or a cooking bag.
10. A process according to any one of the preceding claims, wherein the product is cooled in step (4) to a temperature in the range 1 to 50C.
11. A process according to any one of the preceding claims, wherein the meat is pork, beef, lamb or mutton, turkey or chicken.
12. A process according to any one of the preceding claims, wherein the amount of sodium and/or potassium chloride present in the meat to be heattreated is in the range 0.2 to 5% by weight of the meat to be heattreated.
13. A process according to any one of the preceding claims, wherein the salt composition further comprises one or more additional ingredients selected from dextrose, phosphates, seasonings, flavourings and other food-compatible ingredients.
14. A process according to claim 13, wherein the amount of dextrose in the meat to be heat-treated is in the range 0 to 6% by weight of the meat to be heat-treated and the amount of phosphate (expressed as P205) in the meat to be heat-treated is in the range 0 to 0.5% by weight of the meat to be heat-treated.
15. A process according to any one of the preceding claims, wherein the total amount of salt composition introduced into the meat is in the range 5 to 50 parts per 100 parts meat, by weight -
16. A process according to any one of the preceding claims, wherein the raw meat is provided as reformable meat portions and the raw meat is treated by introducing the salt composition into the reformable meat portions and reforming the portions into one or more larger single pieces for cooking.
17. A process according to claim 16, wherein the reformable meat portions have a minimum dimension of approximately 20mm.
18. An uncured meat product obtainable by a process according to any one of the preceding claims.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9814817A GB2340373A (en) | 1998-06-08 | 1998-06-08 | Meat products and their preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9814817A GB2340373A (en) | 1998-06-08 | 1998-06-08 | Meat products and their preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB9814817D0 GB9814817D0 (en) | 1998-09-09 |
| GB2340373A true GB2340373A (en) | 2000-02-23 |
Family
ID=10835173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9814817A Withdrawn GB2340373A (en) | 1998-06-08 | 1998-06-08 | Meat products and their preparation |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2340373A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054121A (en) * | 2015-08-06 | 2015-11-18 | 重庆馗丰食品有限公司 | Method for tenderizing salamander meat |
| CN107751807A (en) * | 2017-10-12 | 2018-03-06 | 江苏雨润肉食品有限公司 | A kind of processing method for lifting spiced beef quality |
| GR1009363B (en) * | 2017-04-12 | 2018-09-20 | Α. & Χ. Υφαντης Α.Β.Ε.Ε Ανωνυμος Βιομηχανικη Και Εμπορικη Εταιρεια | Products based on thermally-processed meat |
| CN109393373A (en) * | 2018-11-20 | 2019-03-01 | 合肥工业大学 | A kind of processing method that spiced beef is new |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890113A (en) * | 2021-02-01 | 2021-06-04 | 武汉轻工大学 | Preparation method of preserved meat product and self-heating food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4224349A (en) * | 1978-11-17 | 1980-09-23 | Gooch Robert C | Meat tenderizing method |
| US5534279A (en) * | 1993-02-03 | 1996-07-09 | Gemi Aliment, S.A. | Process for producing a low sodium meat product |
-
1998
- 1998-06-08 GB GB9814817A patent/GB2340373A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4224349A (en) * | 1978-11-17 | 1980-09-23 | Gooch Robert C | Meat tenderizing method |
| US5534279A (en) * | 1993-02-03 | 1996-07-09 | Gemi Aliment, S.A. | Process for producing a low sodium meat product |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054121A (en) * | 2015-08-06 | 2015-11-18 | 重庆馗丰食品有限公司 | Method for tenderizing salamander meat |
| GR1009363B (en) * | 2017-04-12 | 2018-09-20 | Α. & Χ. Υφαντης Α.Β.Ε.Ε Ανωνυμος Βιομηχανικη Και Εμπορικη Εταιρεια | Products based on thermally-processed meat |
| CN107751807A (en) * | 2017-10-12 | 2018-03-06 | 江苏雨润肉食品有限公司 | A kind of processing method for lifting spiced beef quality |
| CN109393373A (en) * | 2018-11-20 | 2019-03-01 | 合肥工业大学 | A kind of processing method that spiced beef is new |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9814817D0 (en) | 1998-09-09 |
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