Method for restructuration of raw meat for production of restruc

Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived

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426 74, 426442, 426574, 426652, A23L 1317, A23J 304

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active

056861249

DESCRIPTION:

BRIEF SUMMARY
CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of PCT/DK94/00339 filed Sep. 13, 1994, which is incorporated herein by reference.
The invention comprises a method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase.
Methods of this kind are described in the literature. Reference can be made to Trends in modern meat technology 2, Pudoc Wageningen 1988, pages 125-129, from which it appears that meat pieces can be converted to a coherent meat mass by addition of i.a. transglutaminase. Reference also can be made to Japanese patent application No. JP 2079956 (WPI Acc. no. 90-129641 in Dialog), from which it appears that moulded meat can be prepared by moulding waste pieces of meat with transglutaminase.
The critical factor in relation to the methods of the above indicated kind is the texture parameters of the restructured raw meat, as measured by texture profile analyses, especially the cohesion and the hardness. These texture parameters, especially the cohesion and the hardness are unsatisfactory and thus open to improvement.
EP 0201975 describes a method of the same kind as the method according to the invention. However, a must in relation to this prior art method is the use of a binding material of external fibrin, which again necessitates the use of fibrinogen and the expensive thrombin.
Thus, the purpose of the invention is the provision of a cheap method for restructuration of raw meat for production of restructured raw meat, in relation to which the texture parameters of the restructured raw meat, especially the cohesion and the hardness, are improved considerably in comparison to the prior art methods.
The method according to the invention for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase is characterized by the fact that no external binding protein is added to the meat, and that besides transglutaminase also up to 0.4% by weight of a phosphate of an alkali metal and between 1.5 and 4% by weight of sodium chloride, related to the weight of the meat, is added to the meat and mixed into the meat, whereafter the thus generated meat mixture is exposed to a temperature between 5.degree. C. and 37.degree. C. in a time interval between 90 minutes and 48 hours. If the transglutaminase requires calcium for activity, calcium should be added in a satisfactory concentration, as in prior art methods of this kind. Use of the transglutaminase factor XIIIa is specially preferred in the invention. For best results the large time intervals should be used in relation to the low temperatures, and vice versa.
Surprisingly it has been found that the texture parameters of the restructured raw meat prepared by means of the method according to the invention, especially the cohesion and the hardness, exhibits a significant improvement in comparison to the cohesion and the hardness of the meat prepared by prior art methods.
It has been found that the meat prepared by means of the method according to the invention can be sold as a refrigerated meat product, because the refrigerated meat product exhibits a superior cohesion and hardness, as compared to prior art restructured raw meat.
Transglutaminase is added to the meat in the usual amounts, i.e. between 0.01 and 1% of pure transglutaminase protein, calculated in relation to the substrate, i.e. the meat protein.
By phosphates in this invention we understand ortophosphates, pyrophosphates and polyphosphates, especially tripolyphosphates, of alkali metals, especially sodium or potassium. Phosphates of alkaline earth metals, e.g. calcium phosphates, are not suited for the invention.
It has been found that addition of the phosphate of an alkali metal s above 0.4% does not improve the cohesion and the hardness of the meat. Also, it has been found that addition of sodium chloride below 1.5% does not improve the cohesion and hardness of the meat; furthermore, an addition of sodium chloride above 4% by weight would not be relevant f

REFERENCES:
patent: 4917904 (1990-04-01), Wakameda et al.
patent: 5082672 (1992-01-01), Hamada et al.
patent: 5098733 (1992-03-01), Kyogoku et al.
patent: 5156956 (1992-10-01), Motoki et al.
patent: 5518742 (1996-05-01), Soeda et al.
Wijngaards, G., et al., Trends in Modern Meat Technology 2, pp. 125-129.
Chemical Abstract, Abstract No. 57791q, JP 02086748.
Chemical Abstract, Abstract No. 57797w, JP 02100651.
Chemical Abstract, Abstract No. 141839q, JP 02255060.
Chemical Abstract, Abstract No. 130930, JP 02135071.
Chemical Abstract, Abstract No. 156968.
Chemical Abstract, Abstract No. JP 2079956.
Klettner, P.-G., Fleischwirtsch. vol. 69, No. 2, pp. 225-226 (1989).

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