DE1131078B - Process for the production of meat for use in meat products from minced meat - Google Patents

Description

Process for the production of meat for use in meat products from minced meat The invention relates generally to sausage making and making other products from minced meat. In particular concerns the invention improvements and novelties relating to meat processing, wherein maintain the binding or emulsion-forming properties of the meat proteins and be exploited.

In large-scale meat processing to make sausage and other minced meat products, it is usually assumed that the animals will be slaughtered and then hung in a cold room at a temperature of about -2 to 71 ° C overnight. The following day, all of the meat is then separated from the bones and the meat is stored in a cold room at a temperature of about -2 to 2 ° C until it can be used again. The meat is then mixed with the other ingredients that are added to the meat mass and chopped up. The ingredients added depend on the particular type of sausage to be made or the product made from minced meat. During the chopping, which is carried out in a meat grinder, the amount of water required for the meat mass is usually added in the form of water. The addition of ice serves the dual purpose of first reducing the temperature of the meat mass and then adding water to the mixture.

After the sausage mass has been produced, it is converted into moisture-permeable Casings made of natural or artificial casings are stuffed and the sausages are placed in a smokehouse brought. The warm air of the smokehouse evaporates water from the surface of the Sausage casings while undergoing treatment. In the treatment There is a significant loss of water in the sausages in the smokehouse, and thus, the sausage makers add a predetermined excess of water to the Add sausage mass to compensate for the loss during smoking. Although the moisture-permeable sausage casings have the appropriate property, To let the moisture through during the smoking process have such wrappings however inexpedient properties, since once the sausage is finished it Let air and moisture pass through the wrappers, creating the finished Sausage spoils faster. For this reason, permeable natural or Artificial casings do not provide any protection with regard to the perishability of the meat product. Although there are films available commercially, such as B. Copolymers of polyvinylidene and polyvinyl chloride (commercially available as saran film) that are resistant to moisture and gases are impermeable and from which impermeable sausage casings are made however, such films and wrappings have not been successful in the past be used for wrapping meat products, since such wrappings there cannot be used where heat treatment is unavoidable. the Inapplicability of the films is based on the fact that they do not pass through allow excess water. In this context one can usually use it amount of water used for the production of the sausage mass according to the reduce some of the usual procedures and regulations.

However, the amount of water cannot be reduced to such an extent that none Separation of water and att occurs when ordinary meat masses become impermeable Wrapping can be stuffed and processed in the smokehouse. Thus occurs a separation of the water and fat into separate separate phases from which many are on the surface of the sausage and make it unsightly. In addition to the unsightly appearance, the sausage has a bad fabric as soon as one Separation of the fat and water occurs.

Thus, until now it has not been possible to make sausage products impermeable Coverings when working in accordance with the usual manufacturing procedure from Manufacture sausages. For this reason, sausages are still in moisture-permeable Wrappings are made and are therefore perishable foods that are refrigerated must be kept. When distributing through commerce, they must be within can be consumed a few days after their production.

In the manufacture of meat products one is so far general proceeded in such a way that the processing aisles of the slaughtered animal were set up in such a way that that rigor mortis was used until the meat was processed into meat products Has. Modifications of this basic procedure exist z. B. at the proposed processing of whale meat in that one that in a known manner After obtaining frozen whale meat before processing to appropriate Meat products are chopped up while frozen to cause enzymatic changes of the meat to prevent adversely affecting the smell and affect the taste of the meat.

It is already known that after chopping warm meat a denaturation of the protein ("rigidity of meat") occurs, which affects the properties of the meat products made from it.

However, these procedures or observations have nothing to do with to do the method according to the invention, since in no case is it worked in such a way that Before the rigor mortis occurs, the meat to be processed is frozen and thus the denaturation of the myosin, which is decisive for the binding capacity he follows.

In contrast, the method according to the invention for the production of meat for use in meat products from minced meat is characterized in that the meat of a slaughtered animal is frozen before rigor mortis and possibly stored at a temperature below 2 ° C and the same in the frozen state before processing is crushed and thawed with the addition of table salt.

This procedure now makes it possible on a large scale Bratwurst, Viennese sausages, pork sausages, etc. in impermeable wrappings, such as a copolymer of polyvinylidene and polyvinyl chloride, in perfect condition To produce quality. These sausages are opposite to freshly made sausages equally good or better in permeable envelopes. These sausages hold up far longer than those packed in the permeable wrappers.

It has been found according to the invention that the meat of a freshly killed Animal's initial binding or emulsion-forming properties that are essential are larger than what the same meat shows after rigor mortis. It has also been found that these initial hafie form large binders or emulsifiers Property of the meat can be maintained if the meat is entered before rigor mortis is frozen solid, and then kept in that state for so long until the meat is put to use. Furthermore, it is essential that the meat in the frozen state is minced raw and the soluble Protein is extracted immediately in the presence of salt and water.

Studies have shown that the binding capacity of the meat in sausage products is based on the content of a special protein, namely myosin. The meat proteins can be divided into three groups for the purpose of illustrating the present invention. These groups are: (1) proteins soluble in distilled water, (2) proteins soluble only in saline solutions (e.g. 7% sodium chloride), and (3) proteins soluble in both water and saline. Tests in the laboratory have shown that only salt-soluble protein, which is referred to as myosin, shows any binding properties in sausage production. In other words, it is only the myosin content that determines the binding or emulsion-forming properties.

When meat mass is minced, what is present in the meat tends to be present Myosin to dissolve in the existing salt and water, so that every fat particle surrounded by myosin. As soon as the sausages are subjected to a heat treatment the myosin hardens or coagulates to form a gel similar to boiled egg white is. In this form, the myosin encloses the fat particles. If sufficient If there is an amount of myosia in a sausage mass, it will bind all of the fat or emulsify so that no separation of the fat occurs in the sausage.

It was also found that if sufficient Amount of myosin in the sausage mass and if the meat mass is sufficiently minced, no separation of the water or the fat occurs when the sausage mass is in a impermeable envelope and then subjected to the heat treatment will. As in the heat treatment of sausage products in an impermeable casing no water can leak out, a smaller amount of water will produce the original Meat mass applied than is usually the case when the meat mass is stuffed into permeable envelopes.

Although the invention is particularly useful in terms of manufacture of sausages in impermeable casings, the same can, however, also be advantageous for the production of sausage products in permeable casings and in general for Production of sausage products find use.

Furthermore, the invention proves to be particularly useful in the manufacture of products from minced meat, which are packaged and sold in metal containers, generally referred to as canned food. Until now, a significant amount, e.g. B. 10 04 Separation of water and fat for such products considered acceptable and more or less normal. By maintaining the myosin content of at least part of the meat for use in the canned food, the separation of water and fat can easily be achieved to less than 1 %. and possibly even to completely prevent the separation. It is thus possible to produce comminuted meat products in preserves which not only show no separation of fat and water, but whose food value is fully maintained by preventing separation of the fat.

It is an essential object of the invention, on a large scale to propose a feasible method of meat treatment in which maintaining the myosin content thereof and the same for making sausage products as well as from Canned meat products are available is provided.

Furthermore, it is an object of the invention to be practical and on a large scale Scale process to be carried out for the production of sausages, such as. B. Bratwurst, Viennese sausage, etc., in impermeable wrappings in suggestion, that thereby is characterized in that the sausage products produced in this way compared to the usual Sausage products have an extended lifespan.

Another object of the invention is a large-scale one Method of treating, storing and using meat in which entry rigor mortis is prevented and the initially high salary continues of myosin can be extracted even after prolonged storage.

The invention has also set itself the goal of making sausage masses of suitable composition to be stuffed in impermeable envelopes and one Subject to heat treatment.

Furthermore, it is an object of the invention to provide methods of manufacturing of canned meat in proposal to bring, with a separation of fat and water in the canned food is significantly reduced or practically eliminated will.

The invention is further illustrated by examples.

Basically, the method for maintaining the myosin content of the meat of freshly killed animals and the utilization of the same for the production of sausage products and meat products from minced meat according to the invention consists in that the meat of the freshly killed animal is frozen immediately before the rigor mortis, z. B. within 4 to 6 hours at the latest. The fresh meat is preferably separated from the bones while it is still warm and cut into small enough pieces to be able to be frozen within a short time. After the meat is frozen solid, it must be kept in this state until it is needed for further processing in sausage products. During storage in the deep-frozen state, only a slight or no loss of the myosin content occurs even within several months.

Although the myosin content of the meat due to rapid freezing has been fully maintained before rigor mortis occurred, it can are lost if the meat is allowed to thaw.

Thus it is another essential feature of the invention Method of at least roughly chopping the meat in the frozen state and to extract the myosin in the presence of salt and water when thawing the particles. As a result, the myosin content is maintained during the extraction and in the throughout the whole meat mass. Thus achieved the processed according to the invention In fact, meat never goes through rigor mortis.

Investigations have shown that a good quality sausage product that Packaged in an impermeable wrapper and has an extended shelf life has, can only be obtained according to the invention if all of the above specified process steps are used. If any of the above procedural steps is omitted or performed incorrectly, shows the resulting sausage or canned shredded meat does not have the desired properties, what by a separation of fat and water in the impermeable envelope or Preserve is displayed.

An analytical method for determining the myosin content of the meat consists in cooling the piece of meat to be tested to 01 ° C. and then chopping it twice through a 3.2 mm plate of a well-cooled meat chopper with mixing after each pass. A 2 g sample of the minced meat is extracted by agitation for 1 hour with 35 ml of Weber's solution (0.06 m K Cl, 0.04 in NaHC 0, 0, 1 m NaC 0) at 01 ° C. During this extraction, both the salt-soluble (i.e. myosin) and water-soluble proteins are dissolved. A second 2 g sample is extracted with distilled water instead of the Weberscheu solution. Here only the water-soluble proteins are dissolved. The myosin content is given as a percentage (based on the weight of the total amount of protein in the meat) in relation to the protein soluble in Weber's solution minus the percentage of the protein soluble in distilled water. The myosin content of beef, which was determined immediately after slaughter, can be up to 3519 hours of the total protein content of the meat. After the meat has been stored in a cold room at 2 to 7 ° C for several days, the myosin content may have dropped to 100 / e of the total protein content. The high initial myosin content can be maintained for at least several months if the meat is quickly frozen within 4 to 6 hours after slaughter. As soon as quickly frozen beef that has been detached from the bones while still warm is slowly thawed within 24 hours at 01 C , the originally high myosin content drops to 10 to 15%. However, if the meat is minced into a sausage mass using salt and ice while it is still frozen, the myosin content is maintained and extracted into the sausage mass. With the above comparable results, other meats, e.g. B. pork and mutton obtained.

On the basis of numerous studies dealing with the conditions under which sausage and meat products are usually produced on a large scale, the following findings have been made according to the invention: 1. Although the myosin is soluble in aqueous solutions of various salts, common saline has proven itself proven to be a good and currently the most suitable solvent. The higher the salt concentration, the greater the dissolving effect up to a certain salt concentration. If the salt concentration is increased further above this value, the solubility decreases. When sodium chloride is used, preferably J be to 6 weight percent, based on the total moisture of the comminuted meat product produced, applied.

2. The solubility of the myosin is increased when the pH value increases from about 6.3 to about 9. At a pH value above about 9 , denaturation of the protein occurs. If the pil value falls below about 6.0, rigor mortis occurs. The pff value for the greatest possible solubility also fluctuates somewhat depending on the salt concentration. When the meat is frozen, the preferred pH range is about 6 to 7.

3. The myosin dissolves within a certain time, until a point is reached 'in which another solution does not proceed. The exact time depends in each case on the special conditions. However, if a .7% sodium chloride solution is used as the solvent, the time for the greatest possible myosin dissolution is about 2 hours. The speed of protein extraction increases concurrently with the degree of division of the meat within certain limits.

4. A certain critical concentration range of the myosin is necessary, to prevent the fat from separating from the water. This concentration range depends somewhat on the exact type of sausage or meat product to be served from minced meat.

5. Cold storage of the meat above about - 21 C prevents a decrease in the myosin-C content. not. This loss of myosin C represents the major change that occurs upon entering rigor mortis. Thus, in order after the meat has been frozen prior to the occurrence of rigor mortis, the same at a temperature of at least - 211 C to be stored.

6. To prevent rigor mortis, the meat must be frozen quickly within 4 to 6 hours, and preferably within 2 to 3 hours, of slaughter. Although rigor mortis cannot fully occur in six hours, faster freezing of the meat after slaughtering gives better results. Furthermore, the meat generally tends to be subject to changes during storage and handling. For this reason, the shorter the period of time before the meat is frozen, the longer the period of time for storage, chopping and filling in casings.

7. If fat is added to the sausage mass which has been produced according to the invention, it must preferably be heated to 43 to 46 ° C. in order to prevent fat separation due to insufficient emulsification.

8. The amount of soluble protein will vary depending on the particular type of meat and the part of the body from which the meat is derived. Thus, this factor should be considered when practicing the invention.

The numerical values listed in the following tables serve to explain the quantities of various of the above-mentioned factors. Table 1 (Soluble protein content before and after rigor mortis) Sample no. Type of meat Solvent Percent soluble protein 1 piece of beef brisket before rigor mortis, Weber's solution 44.8 2 pieces of brisket in front of rigor mortis, Weber's solution 54.7 3 Beef brisket before rigor mortis Weber's solution 54.9 Average 51.4 4 Beef brisket before rigor mortis Weber's solution 26.8 5 Beef brisket before rigor mortis Weber's solution 29.5 6 Beef brisket before rigor mortis Weber's solution 29.1 Average 28.4 7 Ham muscle before rigor mortis 6 % Na CI 46.6 8 Ham muscle before rigor mortis 6 1 / o Na Cl 46.9 Average 46.8 9 Ham muscle before rigor mortis 6 1 / o Na Cl 34.7 10 Ham muscle before rigor mortis 6 1 / o Na CI 27.8 Average 31.3 The results shown in Table 1 show an average decrease of 23 % in the protein soluble in Weber's solution with respect to the beef brisket muscle and an average decrease of 15.5 % in the protein soluble in 611 /% sodium chloride solution with respect to the ham muscle after rigor mortis. This waste acceptance is actually much more important and it could indicate more serious than the numerical value of 15.5%. For example, the content of 46.6 04 soluble protein prior to rigor mortis consists of 23.2 % protein soluble in distilled water and 23.4% protein soluble in saline. The latter part represents myosin (and actomyosin). This. are the proteins that have the binding and emulsifying properties useful for the production of sausage products. The numerical value of 34.7% soluble protein after rigor mortis consists of 21.9%. soluble protein in distilled water (namely, a decrease of only 1.3%) and only 12.8% in saline soluble protein (namely, a decrease of 10.6 I / o). Thus, the decrease or the loss of myosin content due to rigor mortis is about 46 11 / o. This means that the binding or emulsifying power and the value of the meat are reduced by about half as a result of rigor mortis. The results shown in Table 2 show that a 4 to 611 per cent decrease in soluble protein occurred after thawing the pieces of meat that had been frozen after rigor mortis. There was a 12.6% decrease in soluble protein after thawing when a bovine pectoral muscle was frozen prior to rigor mortis. However, as noted above in connection with Table 1 , the 12% decrease largely represents a decrease in saline-soluble protein, and it does. there is only an insignificant decrease in the protein soluble in distilled water (i.e. the non-binding protein). The numerical values contained in Table 4 show that the storage of meat at a temperature as low as 01 ° C. does not prevent a loss of soluble protein (i.e. rigidity of the corpse is not prevented). Table 4 (Changes in protein solubility due to the protein content of various muscle tissues) Solvent percent protein, Sample no. Description of the specimen (muscle) for the extraction that in one hour is resolved 1 sirloin after rigor mortis without freezing Weber's solution 43.1 2 Cattle chimney after rigor mortis without freezing Weber's solution 33.6 3 Cattle comb after rigor mortis without freezing Weber's solution 32.7 4 Cattle chimney after rigor mortis without freezing Weber's solution 31.1 5 Cattle chimney after rigor mortis without freezing Weber's solution 31.4 6 Cattle chimney after rigor mortis without freezing Weber's solution 28.8 7 Cattle comb after rigor mortis without freezing 6 % sodium chloride 34.1 8 Cattle comb after rigor mortis without freezing 6 % sodium chloride 34.7 9 Cattle comb after rigor mortis without freezing 6 % sodium chloride 41.3 10 Cattle comb after rigor mortis without freezing 6 % sodium chloride 41.1 11 Beef loin after rigor mortis 6 % sodium chloride 47.0 12 Beef loin after rigor mortis 6 % sodium chloride 45.2 13 Beef loin after rigor mortis 6 1 / o sodium chloride 44.8 14 Comb and trunk after rigor mortis 611 / o sodium chloride 34.1 15 End piece after rigor mortis 61 / o sodium chloride 28.4 16 Leaf and club after rigor mortis 6 1 / o sodium chloride 24.8 17 Loin and rib after rigor mortis 6% sodium chloride 40.6 18 Pork ham muscle after rigor mortis 6 1 / o sodium chloride 36.4 19 Pork ham muscle after rigor mortis 6 1 / o sodium chloride 33.0 Table 5 shows numerical values which indicate the relationship between the amount of salt-soluble protein (i.e. the myosin) in a beef and the percentage of water removal from sausages packed in impermeable casings. A beef marked with A in the table was frozen before rigor mortis and contained 27.5 1 / o soluble myosin. A beef marked with B in the table was minced and frozen after the rigor mortis had occurred. It contained only 13 1 / o soluble myosin. Each test piece of the meat mass was stuffed into an impermeable envelope with a diameter of 5 cm and then treated at a temperature of 70 ° C. for about 1 hour. The numerical values shown in Table 5 clearly show that the degree of water and fat separation increases with a decrease in the amount of salt-soluble protein. In this test, the content of salt-soluble protein (myosin) in the beef is necessary for separation of water and fat to prevent about 22 to 25 %. This represents a higher myosin content than. it is usually found in the production of common beef. Thus, with this type of sausage, it was and would also be necessary to remove the bones while warm and freeze the meat quickly. The meat would then have to be extracted in the frozen state by means of saline solution in order to maintain the myosin content satisfactorily for packaging in a moisture- and gas-impermeable casing.

The following examples. serve to further explain the invention and provide instructions for its practical implementation. Example 1 discloses a method for carrying out the invention in relation to the manufacture of a sausage mass and mass from minced meat. The examples cited below concern particular types of products made from minced meat. Example 1 The meat of slaughtered cattle, either canned or sold as meat, is severed from the bones within 1 to 11/2 hours after slaughter. The warm meat, separated from the bones, is chopped up by means of a chopping device with a plate spacing of 5 cm and packed in portions of 28 to 35 kg in paper bags lined with polyethylene. The thus packaged meat is then within 2 to 3 hours after slaughter in freezer having a temperature of - brought and 401 C such stored in the coolers that at least a large portion (i.e., all meat other than the - 34 to.. Middle part) reaches a meat temperature of -4.5 ° C within 5 to 6 hours after slaughtering. After the meat is completely frozen (approximately after 1 to 2 days), the bags from the freezer to be removed and the flesh for its use stored at - 18 to -26 'C. The meat is removed from the cold store one day before it is processed into sausage products and, while frozen, is chopped up with a meat chopping machine. The frozen, minced, beef, together with a sufficient amount of fresh meat or meat that has been thawed after freezing, is introduced into the mincing device so as to achieve the desired temperature during mincing. The frozen meat is advantageously before grinding to a temperature of - brought 7 'C - 12 to. Before or during the chopping process, the meat frozen before the rigor mortis is mixed with salt and ice in order to support the absorption and dissolution of the myosin and the same is heated in the largest possible amount for the sausage mass to about 43 to 46 ° C To put fat. Optionally, the unthawed, minced meat could be mixed with cold saline and the particles thawed just prior to introduction into the mincer. This makes it possible to extract the myosin before rigor mortis can occur.

Due to the low temperature during meat chopping, the fat portion of the meat mass is heated to around 43 to 46 ° C in order to melt the fat. The fat can easily be heated by passing it through a heat exchanger. If the fat is introduced into the meat mass in the cold state, significant fat secretion occurs due to insufficient mixing.

Example 2 Bratwurst covered with impermeable synthetic casing Regulation Temperature at which the components in Components of the shredding weight contraption were introduced Before rigor mortis frozen beef meat ............. 18 to -4 ' C 7.7 kg Beef cheek ......... 00 C 1.54 kg Common pig end pieces ......... 00 C 1.16 kg Common pig end pieces ......... 430 C 3.45 kg Pieces of bacon .......... 430 C 1.54 kg 15.4 kg Water .............. 1.36 kg Salt ................. 0.49 kg Dextrose ............ 0.135 kg Ascorbic acid ....... 7 g Flavors ..... 4.6 g Sodium Nitrate ........ 19.0 g Sodium nitrite ........ 1.7 g Example 3 Wiener sausages coated with impermeable synthetic casing (the composition of the sausage mass was the same as in example 2, but the flavoring substance was replaced by Wiener Gewürz in the present case). Example 4 Canned beef in schnitzel form Regulation Ingredients Fat-free Shredded Temperature Weight % of the constituents Frozen from rigor mortis Beef ......... ...... (90) 3.2 mm - 18 to -40 C 147 kg 50% end pieces .............. (45) 4.8 0 to 7.3 "C 79.5 kg total amount of meat 226 kg Water ...................... 7.3- C 7.25 kg Salt ......................... 6.18 kg Sucrose ...................... 1.64 kg Flavor ............... 0.283 kg Sodium Nitrate ................ 0.283 kg Sodium nitrite ................ 28.35 g The beef that was frozen prior to the rigor mortis was minced for 3 minutes along with water, additives and flavorings. The meat mass is then mixed for 4 minutes in a vacuum with the minced 50 II / o end pieces. The meat mass was kept at 0 ° C. for 72 hours. Mixing in vacuo was carried out within 4 minutes. The mass was placed in containers with a volume of 0.341 and subjected to a heat treatment at 1111 ° C. for 85 minutes.

Although a copolymer of polyvinylidene and polyvinyl chloride one extremely suitable film for impermeable sausage casings. represents Other impermeable synthetic films such as rubber hydrochloride can also be used (commercially available as Phofilin.) and polyethylene.

It will be understood that, although the method of the invention is particularly is suitable for the production of sausage products in impermeable casings, it can find wider application. For example, the invention advantageously for the production of sausage products in permeable natural or artificial casings can be applied. stored and the same before processing in the frozen State is crushed and thawed with the addition of table salt.

2. The method according to claim 1, characterized in that the meat of a slaughtered animal is first freed from the bones and the meat at a pff value of about 6 to 7 within 6 hours after slaughter and before rigor mortis occurs at a temperature It is frozen # which is well below freezing point, and then the myosin of the meat is extracted in the presence of a cold saline solution.

3. The method according to claim 2, characterized in that the non-thawed meat at a temperature not above about - 181 C minced, the meat is then tempered to a temperature of about - 12 to - 7 0 C and the minced meat at a temperature from - 12 to - 71 C in the presence of salt solution and other components of the meat mass is further comminuted to form a fuel-efficient meat mass

Claims (1)

PATENT CLAIMS-. 1. Process for the production of meat for use in meat products from minced meat, characterized in that the meat of a slaughtered animal is frozen before rigor mortis and at a temperature below 21 C , possibly considered publications: Book by MW Tuchschneid, »Die Cold treatment quickly perishable # food ", 195 1, p. 294, paragraphs 3 to 9; P. 320, Ab &. 2 to 5 and p. 222, para. 4; Book by Eduard Bechtold, "The practical butcher", 1939, second edition, p. 189, paragraph 6, and p. 256, paragraphs 1 and 2 from below, to p. 257ff. Older patents considered: German Patent No. 1057 860.