Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Animal flesh – citrus fruit – bean or cereal seed material
Patent
1997-10-16
1999-11-23
Lacey, David
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Animal flesh, citrus fruit, bean or cereal seed material
426641, 426652, A23B 412
Patent
active
059896116
DESCRIPTION:
BRIEF SUMMARY
The invention relates to an agent for enhancing the keeping quality (reducing the perishability) of slaughtered animal bodies and of parts of bodies of slaughtered animals and to a process for utilizing said agent.
The procedures employed by way of trial in some countries for many decades for reducing the surface germ contents in bodies of slaughtered animals and parts thereof were successful to only a restricted extent.
Said procedures caused the meat surface to undergo an irreversible discoloration and the meat to become firm as determinable upon eating. Bacteriological examinations revealed that a distinct reduction in germ number was determinable only in certain surface areas. Thus, these procedures proved to be mostly unsuitable for further processing and final consumption. Absolutely open remained the question of a selective growth promotion of groups of acid-tolerant germs. Moreover, an exclusive use of organic edible acids resulted in an excessive acidulation of the meat, i.e., said acids accumulate as residues on the meat surface. The processes hitherto used have been based alone on the use of mixtures of organic edible acids or of halogens for spraying or immersing in drinking water. Since the processes mentioned suffer from the hygienic and substantial drawbacks as shown, there is an urgent demand for novel products and/or processes, respectively.
The processes hitherto used alone resort to the use of mixtures or organic edible acids or of halogens for spraying or immersing in drinking water.
Hence, it is the object of the invention to provide an agent for treating slaughtered animals or parts of slaughtered animals which causes the perishability thereof to be reduced (the keeping quality thereof to be enhanced). Thereby it is intended to be ensured that the protein reserves of slaughtered animals are exploited to full advantage. The agent is to be biologically active and should not involve formation of any undesirable residues.
In addition, it is the object of the invention to provide a process for treating the bodies of slaughtered animals with this agent.
According to the present invention, said object is attained by: slaughtered animals comprising an aqueous solution of which comprises, as constituents, at least one sugar, at least one inorganic phosphate, at least one compound selected from ascorbic acid or isoascorbic acid and the inorganic salts thereof; and adipic and fumaric acids,
As inorganic salts of the ascorbic acid and isoascorbic there are to be particularly mentioned the sodium, potassium and calcium salts.
The route of attaining the above object has originated on the recognition of a surface-active protection mechanism that has been furnished evidence of by investigation of slaughtered animals (cattle, swine) and of poultry after a superficial application of the solution for use. Moreover, further investigations on pieces and organs of slaughtered cattle and swine upon the application of the agent according to the invention showed a tendency for improving the keeping quality (reducing perishability) and of exsanguination.
The combination in the agent according to the invention of the stock composition of active ingredients with the activator causes a further significant improvement in the parameters tested.
It was not to be expected that the stock composition of active ingredients in combination with one or more activator(s) would be causative for the positive influence as described here on the surface of the slaughtered animal bodies or pieces thereof. However, quite surprisingly, the investigations showed an entirely new aspect of the application of both solutions in a cumative inhibition ("hurdle effect").
The improved keeping quality of slaughtered animal bodies is due to an interaction of the stock composition of active ingredients of the agent according to the invention with the microorganisms of the meat surface and the meat specific ingredients. This phenomenon may be explained by the inhibition of growth of microorganisms due to the so-called "intrinsic factor". This w
REFERENCES:
patent: 4342789 (1982-08-01), Ueno et al.
patent: 4381316 (1983-04-01), Brotsky et al.
Liebich Hans G.
Stemmler, Jr. Heinz
Stolle Andreas
Becker Drew
Child, Jr. John S.
Lacey David
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