DE2519000C3 - Process for the production of freeze-dried meat while maintaining the water-binding capacity of meat that is warm at slaughter - Google Patents

Description

It is already known to make freeze-dried meat to produce meat that is warm at the slaughterhouse (R. Hamm: "Colloid chemistry of meat", pp. 164-171, Paul Verlag Parey, Hamburg, Berlin, 1972; K. P ο 11 h a s t: »Influence the water activity on enzymatic processes in freeze-dried muscle meat «. Dissertation Münster 1972). A product is obtained that has a greatly reduced water binding capacity compared to the starting material. and has rehydration capacity. The use of hung meat as a raw material is also known. This shows when processing from a freeze-dried state better rehydration capacity than freeze-dried meat from slaughter-warm meat, but has still unsatisfactory properties despite the better water-binding capacity. Too tough Texture and dry taste leading to poor rehydration from the previous method Freeze-dried meat is a major disadvantage and therefore for an economical use of the Freeze-drying of meat is a hindrance.

The method according to the invention aims at the production of freeze-dried meat using this Avoids disadvantages. For this purpose, the meat, which is warm at slaughter, is to be minced, before or after Mix the crushing with about 2% by weight table salt or nitrite curing salt, freeze in layers and then freeze-dry.

During freeze-drying, the meat is brought to a residual water content of around 3%. It will a final temperature of approx. + 40 ° C is maintained.

One can choose 4O ⁰ C to about +70 ⁰ C, without the water binding properties are impaired in the freeze-drying also higher end temperatures than +. However, there is usually a deterioration in taste.

In the publication on the freeze-drying of prepared ground beef, meat industry 51, 1499 (1971), it was clearly described that this Product has been freeze-dried after heat treatment of the starting material. After a heat treatment Meat is no longer to be regarded as fresh meat and in particular loses the properties of fresh meat. It can e.g. B. is no longer used for the production of cooked sausage or raw sausage products will. In the publication Fleischwirtschaft 52, 291.292 (1972) the possibility of using the Processing "vo" in slaughtered condition 'freeze-dried Meat considered. At that time, however, no statement was made as to whether the meat was before or must be salted after freeze-drying. But it is precisely in this important point that it lies Invention. Warm, freeze-dried meat, added to table salt only after freeze-drying behaves like cold meat. It's got bad Water-binding properties and leads to meat products with completely unsatisfactory processing Quality (water retention, consistency, color). Warm meat that is salted before freeze-drying on the other hand, possesses the properties of meat freshly slaughtered. Not treatment with table salt absolutely determines the properties of the claimed process, but the salting of the material in the slaughter-warm condition and the subsequent freeze-drying.

That this is not a matter of course became clear to one A large number of experiments have been observed in which meat at slaughter temperature is freeze-dried and subsequently has been rehydrated using table salt. Products made from freeze-dried meat, that was only mixed with common salt and rehydrated after drying would certainly not be for sale.

Warm salted meat with a high natural ATP content retains it over a longer period of time good water-binding capacity if this meat is salted as soon as possible after slaughter. Man cannot say that the water-binding capacity of the meat is caused by salting at slaughter temperature is improved. The maintenance of the water binding of meat warm at slaughter is based on salting with NaCl ensure that the addition of salt causes rigor mortis to occur in the fiber particles and myofilaments prevents wild. It is therefore surprising that freeze-dried meat when slaughtered after rehydration only has a very high water-binding capacity if NaCl was already used before Freeze drying is added. That an addition of NaCl after freeze-drying (e.g. by rehydration with NaCI solution) Products with poor quality (poor water binding, consistency, and Color) was not to be expected without further ado.

It is also essential for technical progress that a slaughter-warm product to which table salt has been added Fresh meat retains its properties even after freeze-drying and subsequent rehydration Retains fresh meat. This dry product can therefore be used with all meat products made from minced meat Meat are produced (also processed into products within the meaning of the minced meat ordinance) will. Products made with EDTA or phosphate meet this requirement because of atypical sensory properties are not. Hence those would be made by the claimed process Products are also superior when opposed to freeze-dried meat that is added with EDTA or phosphate would be produced, no food law There would be concerns.

Embodiments for the application of

Freeze-dried meat for making

of sausage products

Example I.

Manufacture of cooked sausage products

The meat, which is fricr ^ etiocknete according to the bcans ⁿ pjchten procedure, is in the cutter with ice water (50%

Ice and 50% water) and at high speed of rotation of the cutter within two Minutes rehydrated The rehydrated meat is usually used for boiled sausage used additives such as bacon and spices added This mixture is until the completion of the Roast meat chopped through

For boiled sausages with a high proportion of freeze-dried meat, we used 400 g of freeze-dried meat Meat, equivalent to approx. 1.4 kg of fresh meat, 600 g Bacon as well as 8 g boiled sausage seasoning and 0.6 g sodium ascorbal dem rehydrated with 1 kg ice water Freeze-dried meat was an additional 60% ice, based on the amount of fresh meat - that's one thing Scalded sausage production usual filling - added The product was put in intestines with a caliber of 22-32 bottled, air-conditioned, smoked and scalded The scalded sausage made in this way was one product indistinguishable from fresh, slaughter-warm meat. With the usual for the determination of Water binding properties in the determination of the methods used for meat was 100% water binding detected (no leakage of "free water"). This water binding was just as good as with the use of meat that is warm at the slaughterhouse. (Literature: R. H a m m u. K. P ο 11 h a s t, Fleischwirtschaft 55, 87 (1975.)

When using freeze-dried cold meat, a comparable water-binding capacity could be achieved can only be achieved if 0.3% diphosphate has been added to the product. When assessing Boiled sausages made with freeze-dried cold meat using 0.3% phosphate there were no differences in terms of water binding. Here, too, was a 100% Water binding achieved (no "free water" leakage). In the sensory assessment of However, cooked sausages made from freeze-dried cold meat with 'phosphate have been tested by various testers Phosphates recognized because of their negative influence on the taste of the sausages. The occurring Differences to the scalded sausages made from slaughter-warm meat using our process were so low, however, that a significance test using the triangle method was not possible. With EDTA Cooked sausages produced showed such poor rehydration behavior that even 60% Pouring the meat was not possible. An objective comparison of the water binding properties with freeze-dried warm meat was therefore not possible. Sausage meat made with EDTA Freeze-dried meat showed an atypical sour taste of vinegar for scalded sausages.

Example II

Production of raw sausage from slaughter warm
freeze-dried meat

When slaughtered, salted and freeze-dried meat (produced according to the claimed Process) has the properties of fresh meat. It is therefore possible to use practically all meat products, that were previously made from minced fresh meat can also be made from this product.

The production of a raw sausage from slaughtered warm salted freeze-dried meat takes place after following principle:

The freeze-dried meat is rehydrated with flake ice at a low temperature (approx. - 10 ⁰ C) in the cutter. Frozen pork belly, frozen bacon and spices are added to the freeze-dried meat and noisy The products correspond to the comparison batches made from fresh meat.

The following recipe was used:
400 g of freeze-dried beef accordingly

1.4 kg fresh meat, 1.05 g lean pork,

1.05 g fat bacon, to which we add 14.7 g spices (1.8 g Nutmeg i, 8g cardamom, 0.7 g ground pepper, 3.4 g Pepper, whole, 0.7 g garlic) 7 g glucose, 14 g Kristallpur, 58.8 g nitrite curing salt (2.8% based on pork and bacon) and 1.8 g sodium ascorbate to add. The sausage was matured in a climatic chamber for three weeks and during this time (after three days) smoked with friction smoke for 30 minutes. Received as part of a DLG test the sausages produced afterwards silver medals according to the evaluation numbers.

Just like the freeze-dried warm meat, raw sausages with phosphate and EDTA additives were also made (0.3% each). All sausages were presented to an experienced group of examiners. The result this test clearly fell in favor of the raw sausages made from freeze-dried warm meat the end. The raw sausages that were produced with phosphate and EDTA fell in the sensory assessment clearly. They were checked by the testing team because of the different color and because of the raw sausage atypical taste characteristics devalued. The products made with EDTA became popular vine-like taste noticeable, the phosphate sausages all had a soapy taste established. The experiments carried out in the triangle test were unambiguous here. Noticeable with the Raw sausages made with phosphate and EDTA were poor in color retention. While the with sausages made from sausages that are warm, freeze-dried, even after 24 hours showed that the sausages with EDTA and phosphate were unsightly after just one hour discolored gray-brown.

Example III
For the shelf life of freeze-dried meat

To determine the shelf life of freeze-dried meat, we have biochemical and investigated chemical changes during storage of freeze-dried meat. It resulted that the water-soluble constituents already at relative humidity above 25%, accordingly Water content of 5.6%, are stable against biochemical influences. The triglycerides on the other hand are still enzymatically cleaved at relative humidity below 25%. At 10% relative humidity, corresponding to a water content of 3%, however, only a slight lipid hydrolysis occurs even after a long period of storage; is imperceptible to the senses. This is because the initially accelerated lipolysis comes to a standstill after a short time.

RfM Hpn Vprsnfhf ^ n üK # »r nyiHatiyp Changes in the lipids clearly showed that the lipids in

Freeze-dried meat that was stored at a relative humidity of less than 10% was only slightly oxidized with the exclusion of atmospheric oxygen. These slight oxidative changes remained in the products examined by us without any influence on taste. From the results of the investigation it must be concluded that when storing freeze-dried meat, sufficient storage stability can only be guaranteed if the meat has been dried to a maximum of 3% residual moisture.

Freeze-dried meat wrapped in foil was kept at low temperature for over two years stored and processed into scalded sausages. The products corresponded with water contents below 3% practically products made from fresh meat that is warm at the slaughterhouse, while freeze-dried products are made from higher levels Water content have an unpleasant musty taste after processing into cooked sausages. Storage attempts carried out \ for two months

ίο stayed without any influence on the quality of the scalded sausages made from freeze-dried meat.

Claims (2)

Patent claims: 1. Method of making minced freeze-dried meat while maintaining the water-binding capacity of meat warm at slaughter through the addition of NaCl, thereby characterized that the very warm meat before or after the chopping 2% Weight proportion of table salt or nitrite curing salt is added and the mixture is frozen in layers and then freeze-dried. 2. The method according to claim 1, characterized in that the frozen meat on a Residual water content of 3% is brought.