WO1997046119B1 - Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry - Google Patents
Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultryInfo
- Publication number
- WO1997046119B1 WO1997046119B1 PCT/US1997/009798 US9709798W WO9746119B1 WO 1997046119 B1 WO1997046119 B1 WO 1997046119B1 US 9709798 W US9709798 W US 9709798W WO 9746119 B1 WO9746119 B1 WO 9746119B1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- carcass
- sodium bicarbonate
- solution
- perfused
- injected
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract 5
- 235000015278 beef Nutrition 0.000 title claims abstract 3
- 244000144977 poultry Species 0.000 title claims abstract 3
- 235000013594 poultry meat Nutrition 0.000 title claims abstract 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract 24
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract 12
- 235000019687 Lamb Nutrition 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 4
- 208000032107 Rigor Mortis Diseases 0.000 claims 3
- 241000282898 Sus scrofa Species 0.000 claims 3
- 230000003247 decreasing effect Effects 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims 2
- 241000283690 Bos taurus Species 0.000 claims 1
- 241001494479 Pecora Species 0.000 claims 1
- 239000008366 buffered solution Substances 0.000 claims 1
Abstract
A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.
Claims
1. A method of improving the color, water-holding capacity, and organoleptic qualities of pork, beef, lamb, veal, and poultry consisting essentially of injecting or perfusing a solution of sodium bicarbonate into a swine, cattle, sheep, or fowl carcass.
2. The method according to claim 1, wherein the solution of sodium bicarbonate is injected or perfused into the carcass within 24 hours postmortem.
3. The method according to claim 1 or claim 2, wherein a sodium bicarbonate solution having a concentration of about 1.0 molar or less is injected or perfused into the carcass.
4. The method according to any one of the preceding claims, wherein the sodium bicarbonate solution further consists essentially of sodium chloride at a concentration of about 1 molar or less.
5. The method according to any one of the preceding claims, further consisting essentially of simultaneously injecting or perfusing sodium pyrophosphate into the carcass.
6. The method according to any one of the preceding claims, wherein the solution of sodium bicarbonate is injected or perfused into the carcass prior to onset of rigor mortis.
7. A method of decreasing the amount of PSE-grade pork from a swine carcass consisting essentially of injecting or perfusing a solution of sodium bicarbonate into the carcass.
8. The method according to claim 7, wherein the solution of sodium bicarbonate is injected or perfused into the carcass within 24 hours postmortem.
9. The method according to claim 7 or claim 8, wherein a sodium bicarbonate solution having a concentration of about 1.0 molar or less is injected or perfused into the carcass.
10. The method according to any one of claims 7, 8, or 9, wherein the sodium bicarbonate solution further consists essentially of sodium chloride at a concentration of about 1 molar or less.
11. The method according to any one of claims 7 through 10, further consisting essentially of the step of simultaneously injecting or perfusing sodium pyrophosphate into the carcass.
12. The method according to any one of claims 7 through 11, wherein the solution of sodium bicarbonate is injected or perfused into the carcass prior to onset of rigor mortis.
13. A method of decreasing the amount of PSE-grade pork from a swine carcass comprising injecting or perfusing a buffered solution consisting essentially of about 0.1 to about 0.5 molar sodium bicarbonate into the carcass prior to onset of rigor mortis.
1 7
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK97928873T DK0910254T3 (en) | 1996-06-07 | 1997-06-05 | Process for improving the water-holding ability, color and organoleptic properties of fresh meat |
| EP97928873A EP0910254B1 (en) | 1996-06-07 | 1997-06-05 | Method to improve the water-holding capacity, color, and organoleptic properties of fresh meats |
| JP10500868A JP2000512139A (en) | 1996-06-07 | 1997-06-05 | How to improve the water retention, color and organoleptic properties of beef, pork and poultry meat |
| AU33032/97A AU722758B2 (en) | 1996-06-07 | 1997-06-05 | Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry |
| AT97928873T ATE238697T1 (en) | 1996-06-07 | 1997-06-05 | METHOD FOR IMPROVING THE WATER HOLDING CAPACITY, COLOR AND ORGANOLEPTIC PROPERTIES OF FRESH MEAT |
| DE69721535T DE69721535T2 (en) | 1996-06-07 | 1997-06-05 | METHOD FOR IMPROVING THE WATER RESISTANCE, COLOR AND ORGANOLEPTIC PROPERTIES OF FRESH MEAT |
| NZ332888A NZ332888A (en) | 1996-06-07 | 1997-06-05 | Injecting or perfusing sodium bicarbonate into a swine, cattle, sheep or fowl carcass |
| CA002257147A CA2257147C (en) | 1996-06-07 | 1997-06-05 | Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US1929196P | 1996-06-07 | 1996-06-07 | |
| US60/019,291 | 1996-06-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO1997046119A1 WO1997046119A1 (en) | 1997-12-11 |
| WO1997046119B1 true WO1997046119B1 (en) | 1998-02-05 |
Family
ID=21792421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US1997/009798 WO1997046119A1 (en) | 1996-06-07 | 1997-06-05 | Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US6020012A (en) |
| EP (1) | EP0910254B1 (en) |
| JP (1) | JP2000512139A (en) |
| AT (1) | ATE238697T1 (en) |
| AU (1) | AU722758B2 (en) |
| CA (1) | CA2257147C (en) |
| DE (1) | DE69721535T2 (en) |
| DK (1) | DK0910254T3 (en) |
| ES (1) | ES2198578T3 (en) |
| NZ (1) | NZ332888A (en) |
| PT (1) | PT910254E (en) |
| WO (1) | WO1997046119A1 (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6610340B1 (en) | 1999-10-05 | 2003-08-26 | Astaris, Llc | Use of water-soluble phosphates to control PSE condition in muscle products |
| US7060309B2 (en) * | 2002-02-08 | 2006-06-13 | Hormel Foods, Llc | Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat |
| US7378119B2 (en) | 2002-08-30 | 2008-05-27 | Cargill, Incorporated | Meat enhancement system |
| US7135202B2 (en) * | 2003-07-23 | 2006-11-14 | Hormel Foods, Llc | Method of vacuum tumbling for processing meat |
| US7432057B2 (en) * | 2004-01-30 | 2008-10-07 | Michigan State University | Genetic test for PSE-susceptible turkeys |
| US7867531B2 (en) | 2005-04-04 | 2011-01-11 | Curwood, Inc. | Myoglobin blooming agent containing shrink films, packages and methods for packaging |
| US8470417B2 (en) * | 2004-04-02 | 2013-06-25 | Curwood, Inc. | Packaging inserts with myoglobin blooming agents, packages and methods for packaging |
| US8029893B2 (en) | 2004-04-02 | 2011-10-04 | Curwood, Inc. | Myoglobin blooming agent, films, packages and methods for packaging |
| US8741402B2 (en) * | 2004-04-02 | 2014-06-03 | Curwood, Inc. | Webs with synergists that promote or preserve the desirable color of meat |
| US8110259B2 (en) | 2004-04-02 | 2012-02-07 | Curwood, Inc. | Packaging articles, films and methods that promote or preserve the desirable color of meat |
| US8053047B2 (en) | 2004-04-02 | 2011-11-08 | Curwood, Inc. | Packaging method that causes and maintains the preferred red color of fresh meat |
| US8545950B2 (en) * | 2004-04-02 | 2013-10-01 | Curwood, Inc. | Method for distributing a myoglobin-containing food product |
| RU2345608C2 (en) * | 2007-01-09 | 2009-02-10 | Государственное образовательное учреждение высшего профессионального образования "Северо-Кавказский государственный технический университет" | Cooked sausage made of pse pork and method for its manufacture |
| JP5226772B2 (en) * | 2007-04-24 | 2013-07-03 | エフ エム シー コーポレーション | Co-precipitated carrageenan / xanthan gum compositions and their preparation |
| US20090004353A1 (en) * | 2007-06-27 | 2009-01-01 | Topps Chris J | Method of processing meat to enhance moisture retention |
| US20090269440A1 (en) * | 2008-04-24 | 2009-10-29 | Genesis Global Limited | Compositions increasing moisture content and distribution in muscle-derived food products |
| US20120027899A1 (en) | 2010-07-30 | 2012-02-02 | Topps Chris J | Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate |
| EP3106041A1 (en) | 2015-06-17 | 2016-12-21 | Purac Biochem B.V. | Meat treatment composition and use thereof |
| CN116548582A (en) * | 2023-06-09 | 2023-08-08 | 河南禾胜合食品有限公司 | Processing method of prefabricated fat sausage |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5842737B2 (en) * | 1978-10-19 | 1983-09-21 | 誠一 松村 | Beef quality preservation treatment method |
| US4543260A (en) * | 1979-10-26 | 1985-09-24 | Stauffer Chemical Company | Process for curing bacon, product thereof and composition therefor |
| CA1170104A (en) * | 1979-10-26 | 1984-07-03 | Stauffer Chemical Company | Curing of meat |
| US4683139A (en) * | 1985-07-11 | 1987-07-28 | Wilson Foods Corporation | Process for prepacking fresh meat |
| GB8517641D0 (en) * | 1985-07-12 | 1985-08-21 | Ici Plc | Treatment of meat |
| GB8531031D0 (en) * | 1985-12-17 | 1986-01-29 | Unilever Plc | Processing animal flesh |
| US5069922A (en) * | 1989-02-09 | 1991-12-03 | Eugene Brotsky | Process for treating poultry carcasses to control salmonellae growth |
| US5436017A (en) * | 1992-12-01 | 1995-07-25 | Wti Inc. | Method of inhibiting bacterial growth in meat and product thereof |
| US5489443A (en) * | 1994-12-01 | 1996-02-06 | Nestec S.A. | Process for treating pork cuts with PSE pork and composition thereof |
-
1997
- 1997-06-05 AU AU33032/97A patent/AU722758B2/en not_active Ceased
- 1997-06-05 EP EP97928873A patent/EP0910254B1/en not_active Expired - Lifetime
- 1997-06-05 US US08/869,790 patent/US6020012A/en not_active Expired - Lifetime
- 1997-06-05 JP JP10500868A patent/JP2000512139A/en active Pending
- 1997-06-05 WO PCT/US1997/009798 patent/WO1997046119A1/en active IP Right Grant
- 1997-06-05 ES ES97928873T patent/ES2198578T3/en not_active Expired - Lifetime
- 1997-06-05 CA CA002257147A patent/CA2257147C/en not_active Expired - Lifetime
- 1997-06-05 DK DK97928873T patent/DK0910254T3/en active
- 1997-06-05 PT PT97928873T patent/PT910254E/en unknown
- 1997-06-05 AT AT97928873T patent/ATE238697T1/en not_active IP Right Cessation
- 1997-06-05 DE DE69721535T patent/DE69721535T2/en not_active Expired - Fee Related
- 1997-06-05 NZ NZ332888A patent/NZ332888A/en not_active IP Right Cessation
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