Sodium chloride is obtained from A&B Ingredients, Los Angeles, Calif. Natural flavorings such as rosemary extracts are obtained from Kalsec Flavor Company, Los Angeles, Calif. To calculate the amount of the liquid brine composition to be applied to the meat, the weight of the meat is multiplied by the desired final ingoing percentage of the liquid brine composition. The primary purpose of a processing aid is to facilitate the manufacturing of a food product. For many years now, the meat industry and public health bodies globally have looked to reduce sodium chloride intake because of the link to high blood pressure (hypertension). Malabars Mega Phos C is a pH-balanced combination of sodium phosphates and has been specifically formulated for use in cooked sausage products to optimize binding and maintain good colour retention. To simulate the effect of cooked meat undergoing a freezing followed by further processing at a later date, the untreated cubed chicken was frozen for seven days and then thawed at 37 F. for about one full day. Thereafter, if a 18% addition rate is desired and the dry composition is dissolved in an aqueous liquid, the calculation for how much dry composition and aqueous liquid is used is as follows: Based on the above equation and after solving for pounds of sodium chloride, sodium carbonate and the aqueous liquid the result to treat 238 pounds of meat is: 1.428 lbs of sodium chloride (equal to 0.6%) and 0.476 lbs of sodium carbonate (equal to 0.2%) for a total of 0.8% ingoing of dry ingredients and 40.936 lbs of aqueous liquid. Again, the meat did not have the warmed-over flavor that is commonly associated with frozen, thawed and reheated meat, it held its natural appearance, juiciness, tenderness and overall integrity whether cooked in a microwave or conventional oven. 2-6 The uses and functions of food-grade phosphates will be briefly described by food commodity here. No. The meat was then allowed to soak in the remaining marinade for about 20 minutes. In poultry, specific phosphates are commonly used to improve water binding, which may be reduced by rigor mortis. 4,818,528). Cooking of the meat product may be accomplished by any known method, such as but not limited to, conventional oven, industrial smoke house or steam house, frying, boiling, cooking in a bag and/or casings. Morocco has 70% of the world's phosphate reserves, and OCP is responsible for mining, processing . A single type of saccharide or a combination of saccharides may be used in the composition. It is thought based on estimated calculations that phosphate from food additives contributes between 6% and 30% of the total average intake of phosphorous. 32. It was observed that the chicken treated with the present invention had very little of the moisture weeping during cooking. The meat treated with the phosphate composition showed signs of heavy moisture loss and spongy, gritty, slimy mouth feel, and it appeared smooth and over-processed. The term liquid brine composition as used herein refers to the dry composition dissolved in the aqueous liquid such as water, natural juices, broth or blood. Taste reigns. Increase the degree of starch gelatinization, increase the water absorption capacity of starch, increase the water holding capacity of the dough, and make instant noodles rehydrate quickly and easily brew; Please read our affiliate marketing disclosure for more information about terms and conditions. It also had a warmed-over flavor and a gritty mouth feel. Excalibur Seasoning Adding phosphates to meat products can help increase water holding capacity and yields. Other commonly used phosphates include sodium pyrophosphate and sodium hexametaphosphate. For example, the pH of a meat carcass immediately decreases due to glycolysis by muscle tissues. More particularly, the present invention relates to a method of processing meat to enhance moisture and flavor retention during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. Bone Powder. Visit our privacy In addition to retention of natural moisture, i.e., water and fat, it is desirable that the meat retain any moisture added during meat processing. Sea salt is generally regarded as being low in sodium if it contains 40% less sodium than sodium chloride, and in many instances may contain 50% or even 70% less sodium. According to FAO/WHO food standards, the maximum permitted level of phosphates (singly or in combination) is: (i) 2200 mg/kg as phosphorus (approximately 5041 mg/kg expressed in P2O5) in the finished product as frozen processed poultry meat and game products, in whole pieces or cuts and in processed comminuted meat, poultry and game products (Codex Stan. The term tumble time as used herein refers to the amount of time the meat is in the tumbler for processing. The European food additive number for it is E452i. 20 pounds of meat is then processed at a percent addition rate of 12% to achieve a 1.75% ingoing percentage of dry ingredients. In addition, U.S. Pat. The thumb and fork pressure test was used to measure the firmness of the cooked meat, and to determine whether juices from the meat were released under slight pressure. This might influence bone reabsorption and affect calcium uptake but there is still a lack of evidence to support this view. The challenge for meat processors is maintaining yields for the naturally cured meats without the use of phosphates. The meat cubes sprang back into the cubed shape without changing the natural appearance or loosing moisture. packaging Use 6-7 oz. When the terms one, a, or an are used in this disclosure, they mean at least one or one or more, unless otherwise indicated. Processing aids are used for variety of reasons: Improve product quality and consistency. The application of sodium carbonate in a vacuum is another method of treating meat. The National Provisioner/Independent Processor. Disodium phosphate is used as a processing agent in heavy whipping cream where it binds to the natural minerals in milk. The meat is then cooked and taste tested for the desired amount of salinity. This calculation can be found in the USDA Inspectors Handbook Published in 1995, by the United States Department of Agriculture. 0.3 pounds of sodium chloride+0.05 pounds of sodium carbonate=0.35 pounds of sodium chloride and sodium carbonate in 20 pounds of processed meat, or 1.75%). In addition, sodium carbonate has two pKa's based on the following two reactions in equilibrium: By keeping the pH at or near the pKa of 10.3, and more preferably from 10.3 to 10.7, the carbonate ion is abundant and acts to mildly, dissociate proteins, but not completely denature them. The term natural curing agent refers to a plant based nitrite derived from plant material comprising nitrate by a process of preparing or converting the plant material substance. Clean Label Phosphate Replacers Historically, clean label phosphate replacement has been based primary on water binding capacity. A simulation of a ready-to-eat product, like a burrito or chicken dinner, which would be fully cooked at a processor, followed by freezing and re-cooking in a microwave or conventional oven, was also performed. In one embodiment, the pH of the liquid brine composition is between 10.1 and 10.7. Recent research by Jing Zhao and Youling Xiong, at the University of Kentucky, showed that in hard water (greater than 500 ppm calcium), the highest muscle protein WHC resulted from the addition of sodium tripolyphosphate to the meat. Phosphates are also commonly used in the meat industry to raise the pH of the meat to increase the water holding capacity of the protein fibers. block. Thus, 0.3 parts per 100 parts of uncooked meat is equivalent to 3000 parts per million of the ingredient in the treated meat. 0. Please remember that maximum usage levels for phosphates in meat products are 0.5% (8 oz per 100 lbs, 500 grams per 100 kg) of your finished products. Hamm, R. (1971). During mixing and preparation, the pH of the liquid brine composition fluctuates above 10.5 and the final pH of the aqueous solution is between 10.1 to 10.7. Phosphates do increase pH, which makes me wonder why people will use them in combination with vinegar (which lowers pH) as in the Pickled Pig's pork mojo inject. In one embodiment, the amount of salt is from 0.6 to 1.5 parts per 100 parts of meat, which is the same as saying that the processed meat consists of 6,000 to 15,0000 parts per million (ppm) of salt. Sodium carbonate and saccharides are supplied from Cooperative Inc., Los Angeles, Calif. The addition of potassium and phosphorus to these foods has been recognized but not quantified. 1: Moisture levels in shrimp. See, for example, U.S. Pat. Phosphate ore can contain relevant heavy metal impurities such as toxic cadmium and radiotoxic uranium. (2006). Meats that have undergone phosphate treatments are commonly known in the meat industry as being over-processed or having a processed look and/or taste. The maximum permitted level of phosphates in meat and meat products according to European legislation is 5 g/kg as phosphorus peroxide (P2O5) individually or in combination to the finished product (Directive No 95/2/EC, Rev. Design, CMS, Hosting & Web Development :: Limited by the US Dept. This comprehensive approach to phosphate product selection also ensures that the absolute best protein management has been achieved, resulting in increased yield and quality maximization.. The meat treated with the liquid brine composition had very little to no moisture loss after reheating. Methods for Processing Meat using Phosphate Free High PH Compositions Containing Salt and Sodium Carbonate, Application filed by QST INGREDIENTS AND PACKAGING Inc. Loss of liquid reflects loss of water and liquid fat, which collectively make up the juice of the meat. In Symposium: Phosphates in Food Processing, Ed. For comparison, ingredient/meat weight=ppm (parts per million) or ingoing percentage. Their functionality remains unique in the world of food ingredients. The term yield as used herein refers to the ratio of cooked weight to green (uncooked) weight. Like other ingredient technologies, phosphate offerings continue to improve. The water retention also depends on the ultimate pH reached after rigor mortis and this will haven strong influence on the activity of muscle enzymes involved in proteolysis and lipolysis during ageing and further processing. Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH. Step d) may be carried out by any known method of infusing liquid into mea such as by marinating, injection or tumbling the uncooked meat with the liquid brine composition. 687-694, White, D.J. The percent addition rate refers to the amount of the liquid brine composition that is applied to the meat during processing. Copyright 2022. All Rights Reserved BNP Media. Potassium lactates and blends show much promise as reducers of sodium in meat products. Specifically, with regard to a 5,000 pound tumbler that normally would tumble boneless skinless chicken breast at a 20% addition rate for about 45 minutes, using the methods of the present invention, the tumble times were reduced to about 30 minutes. The ingoing percent of ingredients is a measure of the amount of ingredients with which the meat is being treated. sugars or sugar alcohols; Addition of alcohol-containing products, Tenderised or flavoured meat pieces, e.g. Developing an intense cured pigment (by reducing nitrite residuals). saccharide concentration) of the meat in order to obtain the desired taste. Additionally, the mouth feel and tenderness of the roast treated with the present invention liquid brine composition was more appealing and the roast held its natural flavor during the freezing-thawing-cooking processes. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 MEAT PRESERVATION The lengthening the storage life of meat by the application of processes to delay meat spoilage caused by microbial, chemical and/or physical factors. To provide the plant with the phosphate it needs, in a form it can take up through its roots, the phosphate rock is converted to phosphoric acid. When meat is cooked, iron will be partially released from hemoglobin and myoglobin, which in turn will facilitate lipid oxidation in final products. of meat. In addition, phosphorus is part of many products used in modern life. (The E numbers for diphosphates, E450 and triphosphates are E451). Ingoing percentage=((dry composition (lbs. The term unprocessed meat as used herein refers to meat that is in its natural state after being slaughtered or harvested. This liquid brine composition has a pH above 10.1 and an all the ingredients are natural. A possible issue with phosphates, especially polyphosphate as an additive is the possibility that it might bind and sequester minerals such as calcium. The present invention is in the field of processing meat. The curing agent can be used to preserve or cure meat. Other Food Additives. 0.6 parts of sodium chloride+0.2 parts of sodium carbonate=0.8% ingoing percentage of dry composition. Accordingly, there remains a need to provide methods for processing meat to enhance moisture and flavor retention using phosphate free compositions. The term ingoing percentage refers to the amount of the dry composition calculated as a percentage of the meat's weight. where Y is the amount of sodium carbonate. However, many such treatments result in diminishing water retention, and can also result in meat having an over processed look and flavor. However, when meat protein is charged, it attracts water and binds it. The pork loin treated with the present invention liquid brine composition had more noticeable moisture in the cooked meat than the phosphate composition treated meat. In one embodiment, the method of the present invention is practiced using liquid brine compositions comprising sodium carbonate and salt at a pH of between 10.1 and 11.3. Enhance nutrition. The role of pH in this regard is not so important. J. Clin. Many sources of low sodium sea salt are commercially available. 2010); (ii) 3000 mg/kg as P2O5 in the finished product as luncheon meat (Codex Stan 089-1981, Rev. Additionally, the mouth feel and tenderness of the meat was natural and more appealing. Journal of Food Science, 57(6), pp. 5,939,112, a composition optionally containing sodium carbonate at a pH of 5 to 10, and preferably from 6.5 to 8.5, is described for treating meat at a temperature of 20 C. or lower. Naturally cured meats have a similar pink hue and flavor aspects to them as traditionally cured meats. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL, Meat products; Meat meal; Preparation or treatment thereof, Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces, Meat products; Meat meal; Preparation or treatment thereof containing additives, Additives other than enzymes or microorganisms in meat products or meat meals, 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. The term cooked weight as used herein refers to the weight of the cooked meat product after reaching the desired internal temperature (or cooked temperature) safe for human consumption. Only then can the proper phosphate solution be selected with confidence, Anderson says. Fuhrmann, E. (2015) Phosphates: Highly Functional, Hard To Replace. For example, 100 pounds of meat treated with the liquid brine composition at an addition rate of 20% (i.e., 20 pounds of liquid brine composition) yields 120 pounds of pre-cooked meat, and represents the meat's pumped weight.. Dried plums are also a source of fiber, which further contributes to moisture binding and holding. By closing this message or continuing to use our site, you agree to the use of cookies. New York: Plenum Press. If you do not agree to the use of cookies, you should not navigate One study assessing the effect of sodium tripolyphosphate (STPP) in chicken patties found that there was a direct effect on ionic strength (Papa et al., 1992). The following sample calculations demonstrate how to calculate the exact amount of dry composition comprised of sodium chloride and sodium carbonate that needs to be dissolved in aqueous liquid in order to achieve a desired range of sodium chloride and sodium carbonate in the meat. therefore, it is generally recognized that the addition of sodium phosphates to pork increases meat ph; increases meat water-holding capacity that assists in reducing purge loss and cook loss; improves meat color, juiciness and tenderness; when used at higher levels, it may make meat too soft and the meat loses its textural identity; pork flavor The desired salinity of the processed meat can also be determined by routine optimization. In the case of a naturally cured meat, one would exclude sodium erythorbate from the process and use a natural curing aid, such as cherry powder. "Cured meat develops color due to the binding of myoglobin with nitric oxide. The chicken was then tumbled at a revolution rate of about 6 to 10 revolutions per minute in a 500 pound tumbler for about 30 minutes. For example, published U.S. Patent Application No. The amount of salt in the liquid brine composition is between 0.1 and 3.0 parts per 100 parts of uncooked meat. The meat industry desires processed meat products that are cured without the use of nitrites. Method of phosphate addition is another consideration, as phosphates tend to be less soluble than other ingredients. They improve stability of emulsion products, such as hot dogs, and reduce purge after vacuum packaging. One such process is described in U.S. Pat. Cheesecloth or stockinette for hanging in the smokehouse. The present invention is in the field of processing meat. The term parts refers to, for example, parts per million, and is usually used to express the ingoing percentage of dry ingredients. The present invention is in the field of processing meat. In order to provide a clear and consistent understanding of the specification and claims, including the scope to be given such terms, the following non-limiting definitions are provided. The present invention is in the field of processing meat. The other aspect of low salt is poor texture and lower cooking yields of the meat product. Principle: Rock phosphate often adheres to wet ore mud, which is placed in water to remove the surface mud materials and separate fine ore particles, such as phosphate mud, clay ore, and fine quartz. If you are looking for advice on how much phosphate should be added to meat burgers and patties, ask us at FoodWrite Ltd. A number of manufacturers are also looking to remove polyphosphates from meat products and there are alternatives which are said to be based on proteins and fibre that could provide a suitable alternative. Sodium phosphate, for either roasts or sausage processing, can be purchased on-line. Considerations include the raw-muscle protein, other ingredients, water source, processing and the final products target composition. Phosphates are present normally in all living things . Nutrition Supplements. Assigned to QST INGREDIENTS AND PACKAGING, INC. For example, if a 12% addition rate is desired for a 100 pound portion of meat, the meat is processed with sufficient liquid brine composition such that the meat absorbs 12 pounds of the liquid brine composition. Make juicier meat products and increase profits by adding cold phosphate and sodium phosphate to your meat products, or use a seasoning with cold phosphate already included. In addition, the overall appearance of the meat is not enhanced and quality is diminished when excessive moisture is lost during cooking. A vacuum was then applied to the contents of the tumbler. Even after cooking and freezing, it was similar in appearance to the cooked samples that were not frozen. Defoamers. Saccharides that may be used in the composition come in a variety of forms including monosaccharides, disaccharides and polysaccharides. Cure (containing 6.25% sodium nitrite).1; Other seasonings according to your recipe. Decreasing the pH by 0.2 to 0.3 units will double the production rate of nitric oxide and in turn, cured color. Phosphates are commonly found in meat and poultry products because they improve yield, texture and permit moisture retention. Part of this water is found in free form while the rest is bound to proteins, especially myofibrillar proteins, through charged and polar groups. Over 50% sodium reduction can be achieved using various blends. 7,001,630). Aqueous liquids include water, broths (vegetable or animal), natural juices (vegetable, animal or fruit) and blood. Phosphates are commonly found in meat and poultry products because they improve yield, texture and permit moisture retention. However, phosphate treatments can have a tendency to diminish texture, appearance and flavor of meat treatments. Phosphate additives can: Keep food moist for a longer period of time Improve the taste and texture of food Preserve food and extend expiration dates Make food taste creamier Maintain juiciness of meat Help with meat processing Prevent beverages from separating into their ingredients Adjust the acidity of food and beverages Therefore, the exact amount of dry composition may be calculated based upon a desired addition rate and ingoing percentage rate, wherein the amount of aqueous liquid is determined based upon the desired processing method. In this example, chicken breast were untreated, marinated with a 20% solution of phosphate composition, or marinated with a 20% solution of the liquid brine composition of the present invention. [34 ] were the pioneers to use HPP to reduce phosphate in meat products. Calculation Formula (using nitrite limit of oz per 100 lb of meat block) Alternatively, one could use the following calculation formula that uses the nitrite limit of ounce/100 lb of meat and/or poultry and/or meat/poultry byproduct (meat block) to determine the maximum amount of nitrite that can be added to a known amount of meat block. Two of the loins were frozen, while the other two were refrigerated for further processing for 24 hours. The addition of sodium phosphates acts to reverse the process by increasing the pH and chelating the calcium and thereby allowing the muscle tissue to open up and retain moisture. According to the California Dried Plum Board, Sacramento, dried plum mixtures can substitute for phosphates in various poultry applications. The aqueous solution was then left for 15-20 minutes. Food-grade phosphates are derived from phosphoric acid and can assume many forms. The term pumped weight as used herein is determined by adding together the green weight plus the weight of the liquid brine solution retained by the meat. In addition, application may occur at ambient temperature, in the cold or at elevated temperatures. Increased moisture retention, which reduces cook-cool losses (decreasing shrinkage) thereby improving yield without a wet glossy appearance. Acidic phosphates, such as sodium acid pyrophosphate facilitate the production of nitric oxide.. Both pork loins weighed approximately 6.5 pounds before treatment and weighed approximately 8 pounds after treatment. This has both economic and product quality advantages. October 14, 2019 Modifications of the above-described modes (for carrying out the invention that are obvious to persons of skill in the art) are intended to be within the scope of the following claims. In contrast, the untreated meat remained almost flat, and the meat treated with the Phosphate Composition sprang back slightly, but released large dollops of moisture and did not hold the desired cubed shape. Generally, the ionic strength and pH can operate independently of each other in a protein food. The meat treated with the liquid brine composition had very little to no weeping or loss of moisture, and it had a natural appearance. 2. The agricultural management of phosphorus is complicated by the inefficient use of phosphorus by plants, consequent environmental losses, and the rapid consumption of slowly renewed phosphate rock (PR). Food-grade phosphates have been reviewed extensively and in more detail on their properties and uses. Meat treatments are well known for enhancing the appearance and flavor of meat products for use by consumers. In the description that follows, a number of terms used in the field of meat processing and packaging are extensively utilized. The term thumb and fork pressure test is used to measure the firmness of the cooked meat, and to determine whether juices from the meat come out under slight pressure. Their primary role in meat systems is best described as protein management, he explains. Each whole pork loin was cut into 4 roast weighing 2 pounds. This is because dried plums have a high level of inherent sorbitol, a sugar alcohol that is an effective humectant for binding and holding moisture. Mix into meat until well distributed, mix for approximately five minutes. It is most likely that the meat pH is slightly raised which is a hurdle for pathogens as is ionic strength (IS). Most phosphates are alkaline and have a high pH; however, there are some phosphates referred to as acid phosphates, and they have a neutral to slightly acidic pH. The amount of saccharide present in the liquid brine composition is usually from 0.05 to 2.5 parts per 100 parts of uncooked meat, which is the same as saying the processed meat contains 500 to 25,000 ppm of saccharide. The ADI corresponds to an intake of 2.8 grams of phosphorus per day for an average adult weighing 70 kg (about 154 lb). Phosphates are used in meat products for preservation of natural flavours. More recent studies have shown that the use of phosphates increases the temperature required for denaturation of protein and, thus, reduces cook-cool loss, leading to an end product with greater succulence. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in. . We analysed this increase by measuring phosphorus content in these products by spectrophotometry. Phosphates also chelate ions in the protein system, which contributes to increased water-holding capacity. The 250 lbs of chicken treated with the phosphate composition came out of the tumbler with 59.75% of the solution not being absorbed into the meat. The panel has reassessed the safety of phosphates and derived, for the first time, a group acceptable daily intake (ADI) of 40 milligrams per kilogram of body weight [mg/kg bw] per day., Because phosphates are also nutrients and essential to our diets, in our approach we defined an ADI which considers the likely phosphorus intake from various sources, including natural sources and food additives.. Protein gets charged by lowering or raising its pH. Disaccharides include sucrose, lactose, maltose, cellobiose and isomaltose. That's one of the functions of phosphates. obtained by injecting solutions; Macerating solutions using additives, e.g. Some variations exist between muscles due to the types of muscle fibers, degree of fiber contraction and pre-rigor pH. The present invention involves processing meat with a liquid brine composition containing salt and sodium carbonate (as well as optional ingredients) at a pH in the range from 10.1 to 11.3. The buffering capacity of phosphates decreases as chain length increases, Yuan says. Suppliers typically offer proprietary blends with unique functionalities for specific applications. 2004/0219283 describes the use of trehalose to treat uncooked meat in order to decrease shrinkage during cooking. By visiting ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION. Thats one of the functions of phosphates. At this time, the meat was sliced into inch portions. The volume of liquid brine composition may vary and be optimized depending on the storage capacity of the machinery used to process the meat. One such plant based substance is natural cherry powder. The nitrites may be natural nitrites, i.e. ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:TOPPS, CHRIS J.;REEL/FRAME:030883/0600, Free format text: In tumbled systems, undissolved phosphates will not be properly absorbed by the protein. Sanjiu Medical & Pharmaceutical Co., Ltd. QST INGREDIENTS AND PACKAGING, INC., CALIFORNIA, ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:TOPPS, CHRIS J.;REEL/FRAME:030883/0600, ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION, Exemplary Aqueous Composition Formulation, Examples of Percent of Ingoing Added to Meat, Injected Pork Loin Chops or Pork Roast - Refrigerated and Frozen, Exemplary Liquid Brine Composition for Naturally Curing Ham, Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate, Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt, Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate, Processed meat product without added phosphate, and method of producing same, Formulations for stabilizing moisture in muscle foods, Oil-in-water emulsions for meat and poultry products and methods of producing same, Non-heated meat product and production process thereof, A kind of without phosphorus squid water-retaining agent and its application, Method for producing a processed meat product by treatment with a salt and/or alkali solution and product, Method of processing meat to enhance moisture retention, Process for preparing meat products having reduced shrinkage, Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry, Method of improving drip loss in fresh beef, pork, and poultry, Method for producing a pH enhanced comminuted meat product, Emulsion for processed meat and processed meat using it, Pharmaceutical composition for the treatment of viral infection, Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat, Animal protein-containing food products having improved moisture retention and method of preparing, Use of trehalose for liquid retention in meat during cooking, Flavor quality improver for crustacean or livestock meat and method for treating crustacean or livestock meat using the same, Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate, Methods for processing meat using phosphate free high ph compositions containing salt and sodium carbonate, Instant dried seasoned meat and method for producing the same, Method for enhancing microbial growth inhibitory effect of lactic acid and / or lactate, Brine absorption in seasoned chicken pieces, EFFECTS OF SCALE AND SKIN ON CHEMICAL AND SENSORY QUALITY OF MARINATED SEA BASSFILETS (DICENTRARCHUS LABRAX, L. 1758) IN SUNFLOWER OIL DURING STORAGE AT 4C, Meat and Meat losses: influence on meat quality, Composition for enhancing quality of meat products, Color enhancement and stabilization in enhanced fresh meat products, Information on status: application discontinuation. The ingredients were mixed in the solution until all the ingredients were dissolved. By closing this message or continuing to use our site, you agree to the use of cookies. In the US there is a sodium phosphate limit of 1/2% in the finished product. Natural flavorings are foodstuffs considered by the United States Department of Agriculture (USDA) and Federal Drug Administration (FDA) as natural ingredients. Phosphates are widely used as food additives as they contribute to the processing properties and functional characteristics of meat and poultry products. Chelating divalent ions prevents them from forming cross-bridges between proteins, allowing the proteins to more readily unfold and bind free water. Journal of Food Science, 48(4), pp. Fresh animal bonesbones pre-treatmentbones freezingbones crushingwater addingbones grinding. 1-5. 6,020,012 describes the use of sodium bicarbonate as an injectable treatment to reduce the rate of pH decline. Preferably, the yield is 8% or better for meat processed according to the method of the present invention when compared to unprocessed meat. These include color development and stabilization, flavor protection from oxidation and antimicrobial properties, to name a few.. For many years now, the meat industry and public health bodies globally have looked to reduce sodium chloride intake because of the link to high blood pressure (hypertension). The chair of EFSAs expert Panel on Food Additives and Flavorings (FAF) stated: We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers, and children with average consumption of phosphates in their diet. The amount of natural flavorings in the processed meat product my comprise from 0.001 parts to 0.1 parts per 100 parts of meat. 3.2 Phosphate is widely used in the processing of instant noodles and ordinary noodles as a noodle quality improver. Low sodium sea salt is characterized as being a blend of sodium chloride, magnesium chloride and potassium chloride, and contains trace minerals found in seawater that are regarded as being beneficial nutrients. Furthermore, cooking shrinkage results in a still smaller amount of cooked meat served for ultimate consumption. This is also essentially the same mechanism of cooked sausages, which is where phosphates can help with protein extraction, and they do so by kind of the same type of mechanism.. It aids in setting the cure color associated with cured meats like ham. Once dissolved add flavouring to taste, inject solution throughout meat to ensure saturation. of Agriculture to not exceed 5,000 parts per million in nished meat and poultry products, phosphates are a powerful ingredient to assist processors with delivering on quality and performance. Trout, G. R., & Schmidt, G. R. (1984). Visit our updated, This website requires certain cookies to work and uses other cookies to help you have the best experience. The chicken and solution were placed into a tumbler. Meat treated with the liquid brine composition of the present invention out performed untreated meat. A total of 1.5 pounds of each solution from Table 4 was added to each pork loin sample for the examples below. Most are linear molecules and contain a single phosphate (ortho), two phosphates (pyro) or three or more phosphates (poly). Phosphorus used in animal feed is first mined in the form of phosphate rock. Phosphates are also used in making baking powder and cola drinks, and great quantities are used in fertilizers and detergents. January 21, 2015 (Article). Acidity Regulators. adjustment of pH, buffer properties, sequestration of bilized, or activated; and the solubilized protein can. Owner name: The term aqueous liquid as used herein refers to any water-based liquid used to dissolve the dry composition into solution. phosphates have a common use to improve quality of various meat products by shifting the ph away from isoelectric point, increasing protein solubility, water-holding capacity, emulsion. The roasts were then sliced into inch portions. The untreated meat had a tough, chewy and dry mouth feel, as well as a rigid stringy appearance. When used with sodium chloride, the ingredient system further increases the water-holding capacity of the protein. For example, a number of compositions containing different salt concentrations can be applied to a particular type of meat using a particular processing method. This results in decreased cook-cool loss. The dry rendering process often begins with crushing and grinding the material, followed by heat treatment to reduce moisture content and eliminate any microorganisms. Such weakness in product attributes soon leads to poor consumer confidence and acceptance which have been ameliorated using phosphates as a replacement. Sodium carbonate was used at 0.035 lbs per 12.5 lbs of meat, and low sodium sea salt was used at 0.016 lbs per meat. Dent., 13(1) pp. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Pyro and polyphosphates have been proven to be excellent chelators of iron. When using boneless skinless chicken breast, for example, the tumble times required to fully infuse the meat were reduced by about 35%, which saves energy and processing time. In this study, we proposed the combination . 250 pounds of boneless, skinless chicken breast pieces were either: untreated, marinated in a 20% solution of phosphate composition or marinated in a 20% solution of the present invention liquid brine composition. Our phosphates increase flexibility and solubility of your brine solutions reducing downtime on existing equipment and thus increasing capacity. this website. In contrast, even in the absence of vacuum, the meat treated with the present invention liquid brine composition absorbed 97.46% into the meat. Alkaline phosphates can increase the pH of muscle, thus moving it away from the protein isoelectric point, that point where the muscle has lowest water-holding capacity. 1036-1038 (Article), Trout, G. R., & Schmidt, G. R. (1984). Binding the iron delays the development of rancidity in processed meat. Puolanne, E. J., & Terrell, R. N. (1983). We make food taste better, last longer and become more affordable thus serving millions safe and healthy food around the world. By continuing to browse the site you are agreeing to our use of cookies in accordance with our. The amount of dry composition ingredients desired in the liquid brine composition may also be calculated based upon the desired percent addition rate and desired ingoing percentage of salt and sodium carbonate. The meat was cubed to a size of about inch by inch, in the other way, the meat was sliced the long ways in about inch thick pieces to create a fajita-style or Philly Steak-style appearance. Resource of the Week: Slideshare Presentation on Phosphates Processing Equipment. You are causing the proteins to push away or swell, and because of that, you create more space for the protein charges that can grab onto water and bind water. Currently phosphates as additives in food supplements can be used atquantum satis(i.e. Enhanced moisture retention results in improved texture, color, and tenderness of the meat. As phosphate rock deposits vary considerably in . O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1, OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O, O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1, OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O, O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O, O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1, OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O, O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1, O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1, O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1, O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1, [H]O[C@@]([H])(C([H])([H])O*)[C@@]1([H])OC(=O)C(O*)=C1O*, O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1, O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O, FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES, PRESERVING, e.g. Furthermore, naturally cured meats also usually include a cure accelerator, such as erythorbate to help aid the color curing process. The roast treated with the phosphate composition had significant moisture loss during cooking and after cooling. For example, phosphates can increase the cooking yield and shelf-life of processed meats while maintaining juiciness and flavor, he says. Bone meal, meat meal and blood meal are produced in a process known as rendering. Do not use 414 Ph . 1991), in cooked cured pork shoulder (Codex Stan 097-1981, Rev. 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