Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism... – Proteolytic enzyme containing – e.g. – papain – ficin,...
Reexamination Certificate
1999-10-26
2001-11-20
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
Proteolytic enzyme containing, e.g., papain, ficin,...
C426S641000, C426S652000, C426S523000
Reexamination Certificate
active
06319527
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of The Invention
This invention relates to a method for preparing a uniformly tender meat product having an extended shelf life. More particularly, this invention relates to a method whereby the resulting uniformly tender meat product with an extended shelf life is produced using a combination of acid treatment and a tenderizing enzyme.
2. History of the Related Art
Naturally prepared jerky, also known as charqui, is typically made with strips of lean animal tissue having distinct muscle striation. The natural toughness of the product is enhanced by using muscle tissue with a significant whole protein tissue fiber content. In addition, most of the factors which contribute to tenderness, or the lack thereof, such as the anatomical location of muscle within the animal, product freshness, moisture content, fat content, animal age, etc. are not easily controlled. Thus, a significant amount of time and care is required to prepare whole muscle natural jerky which, in most cases, lacks consistent tenderness.
Further, current methods provide an inconsistently tender product due to the inconsistent application of tenderizing adjuncts. The protein structure of meat is such that the application of tenderizer using conventional tumbling or soaking processes will result in an end product which is overly-tender in some areas, while remaining rather tough in others. Until the tenderizer begins to act on the outer muscle fibers, many of the inner fibers remain closed to the tenderizing activity.
Jerky products are also less than satisfactory with respect to several other aspects. Attempts to produce a jerky-like product utilizing less expensive protein sources have been made. Such methods produce a jerky that is often tough or crumbly. In addition, if the product is made from restructured, sectioned meat particles, the end result appears to be artificial, with a “plastic” appearance. Consumers are reluctant to purchase a product that is so obviously machine-made, and does not have the distinct, rugged appearance of natural fibrous whole muscle jerky.
Finally, unless significant amounts of preservative are added, typical jerky products have a very limited shelf life. Consumers are reluctant to purchase meat products having a high concentration of synthetic chemical additives, and preference is given to those products using all-natural ingredients.
Thus, what is needed, is a process for preparing a uniformly tender meat product which is easily implemented using currently-available machinery and cooking methods, along with readily available ingredients. Given consumer preferences, the process should make use of natural ingredients wherever possible, especially with respect to enhancing shelf life. Further, the process should not be prohibitively expensive to implement, such that a commercially viable product results.
SUMMARY OF THE INVENTION
A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting a meat ingredient having some amount of whole protein tissue fiber content as a source ingredient, mixing an acidulent with the source ingredient to form a pre-tenderized product, mixing an enzymatic tenderizer with the pre-tenderized product to form a tenderized meat product, and cooking the tenderized meat product to form a finished product. The invention also includes the product produced by this method.
The shelf life of the product is enhanced by the initial application of the acidulent, which acts to shock pathogenic and spoilage bacteria. However, the shelf life may be further extended by packaging the finished product in an oxygen-impermeable polymeric film. Further, the packaging step may include surrounding the finished product with a microbe-inhibiting atmosphere, such as nitrogen, and including an oxygen-moisture scavenging agent, such as iron and silica containing materials, within the package. Shelf life is further extended by cooking the tenderized meat product at temperatures above about 150° F. to provide a finished product which has a water activity of less than about 85%.
There are several methods of mixing which may be employed including using a vacuum tumbler operating at a pressure of about 20 psi and turning about 9 to 20 rpm for a time period of about 5 to about 30 minutes. Of course, other mixing methods may be used. The cooking step may include a two-step drying process: first drying the tenderized meat product at a temperature of about 145° F. for about 15 minutes, and then drying the tenderized meat product at a temperature of about 150° F. for about 15 minutes. Alternatively, the cooking step may be characterized by cooking the tenderized meat product at a dry bulb temperature of about 160° F. and a wet bulb temperature of about 145° F. until the tenderized meat product reaches an internal temperature of about 150° F., and then steam cooking the tenderized meat product at a temperatures of about 170° F. until the tenderized meat product reaches an internal temperature of about 160° F.
The resulting product is uniformly tender, and according to laboratory testing of other products in the industry, demonstrates a more consistent and greater degree of tenderness than other products currently available. Standard manufacturing equipment can be used to implement the instant process, and readily available ingredients are used to provide a uniformly tender product having an enhanced shelf life, if desired.
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Bhat Nina
Distinctive Brands, Inc.
Jenkens & Gilchrist a Professional Corporation
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