Method for producing a pH enhanced comminuted meat product

• US 20020015777A1
• Filed: 09/27/2001
• Published: 02/07/2002
• Est. Priority Date: 12/17/1998
• Status: Active Grant

• Current Assignee: Empirical Innovations, Inc.
• Original Assignee: Freezing Machines, Inc.
• Inventors: Roth, Eldon
• Granted Patent: US 6,713,108 B2
• Time in Patent Office: Days
• US Class Current: 426/645
• CPC Class Codes: A23B 4/00 General methods for preserving meat, sausages, fish or fish products
• CPC Class Codes: A23B 4/06 Freezing; Subsequent thawing; Cooling
• CPC Class Codes: A23B 4/066 the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
• CPC Class Codes: A23B 4/08 with addition of chemicals or treatment with chemicals before or during cooling , e.g. in the form of an ice coating or frozen block
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 4/20 Organic compounds; Microorganisms; Enzymes
• CPC Class Codes: A23B 4/24 Inorganic compounds
• CPC Class Codes: A23L 3/015 by treatment with pressure variation, shock, acceleration or shear stress or cavitation
• CPC Class Codes: A23L 3/36 Freezing; Subsequent thawing; Cooling
• CPC Class Codes: A23L 3/363 the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes

Abstract

A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.

Claims

1. A method of producing a pH enhanced comminuted meat product, the method comprising the steps of:

(a) placing an initial comminuted meat product in contact with ammonia to produce an intermediate meat product having a pH higher than the initial comminuted meat product;

(b) removing ammonia from the surface of the intermediate meat product; and

(c) applying mechanical action to the intermediate meat product after removing ammonia from the surface of the intermediate meat product.

5. The method of claim 1 wherein the step of applying mechanical action to the intermediate meat product includes blending the intermediate meat product or pumping the intermediate meat product through a conduit.

6. The method of claim 1 wherein the step of applying mechanical action to the intermediate meat product includes blending the intermediate meat product.

7. The method of claim 1 wherein the step of removing ammonia from the surface of the intermediate meat product includes flushing the surface of the intermediate meat product with a fluid.

2. The method of claim I wherein the step of removing ammonia from the surface of the intermediate meat product includes heating the intermediate meat product.

3. The method of claim I wherein the step of removing ammonia from the surface of the intermediate meat product includes applying a vacuum to the intermediate meat product.

4. The method of claim 3 wherein the step of removing ammonia from the surface of the intermediate meat product includes heating the intermediate meat product.

8. A method of producing a pH enhanced comminuted meat product, the method comprising the steps of:

(a) placing an initial comminuted meat product in contact with ammonia to produce an intermediate meat product having a pH higher than the initial comminuted meat product; and

(b) applying a primary mechanical action to the intermediate meat product while simultaneously removing excess ammonia from the surface of the intermediate meat product.

9. The method of claim 8 further including the step of applying an initial mechanical action to the intermediate meat product by pumping the intermediate meat product through a conduit prior to applying the primary mechanical action.

10. The method of claim 8 further including the step of applying a secondary mechanical action to the intermediate meat product by pumping the intermediate meat product through a conduit after applying the primary mechanical action.

11. The method of claim 8 wherein the step of placing the initial comminuted meat product in contact with ammonia comprises applying ammonia gas or aqueous ammonia to the initial comminuted meat product.

12. The method of claim 8 wherein the step of applying the primary mechanical action to the intermediate meat product while simultaneously removing excess ammonia from the intermediate meat product comprises:

(a) holding the intermediate meat product in a vessel under a vacuum; and

(b) agitating the intermediate meat product in the vessel.

14. The method of claim 13 wherein the step of removing ammonia from the surface of the intermediate meat product includes holding the intermediate meat product in a vessel under a vacuum in which ammonia escapes from the surface of the intermediate meat product.

15. The method of claim 14 wherein the step of applying mechanical action to the intermediate meat product after removing ammonia from the surface of the intermediate meat product includes agitating the intermediate meat product in the vessel.

16. The method of claim 13 wherein the step of removing ammonia from the surface of the intermediate meat product includes directing a flushing fluid over the surface of the intermediate meat product.

18. The method of claim 17 further including the step of applying an initial mechanical action to the intermediate meat product prior to applying the primary mechanical action.

19. The method of claim 17 wherein the primary mechanical action comprises blending the intermediate meat product in a blender and the secondary mechanical action comprises pumping the intermediate meat product from the blender through an exit conduit.

20. The method of claim 19 further including the step of applying an initial mechanical action to the intermediate meat product by pumping the intermediate meat product through a conduit prior to applying the primary mechanical action.

13. A method of producing a pH enhanced comminuted meat product, the method comprising the steps of:

(a) forming an intermediate meat product comprising a comminuted meat product having ammonium hydroxide solution formed therein;

(b) removing ammonia from the surface of the intermediate meat product; and

(c) applying mechanical action to the intermediate meat product after removing ammonia from the surface of the intermediate meat product.

17. A method of producing a pH enhanced comminuted meat product, the method comprising the steps of:

(a) placing ammonia gas in contact with an initial comminuted meat product to produce an intermediate meat product having a pH higher than the initial comminuted meat product;

(b) applying a primary mechanical action to the intermediate meat product while simultaneously applying a vacuum to the surface of the intermediate meat product; and

(c) applying a secondary mechanical action to the intermediate meat product after applying the primary mechanical action.