pH enhanced meat composition and method for producing a pH enhanced meat composition

• US 20020150659A1
• Filed: 04/12/2001
• Published: 10/17/2002
• Est. Priority Date: 04/12/2001
• Status: Abandoned Application

• Current Assignee: Freezing Machines, Inc.
• Original Assignee: Freezing Machines, Inc.
• Inventors: Roth, Eldon
• Application Number:
  US09/833,866
• Publication Number:
  US 20020150659A1
• Time in Patent Office: Days
• US Class Current: 426/319
• CPC Class Codes: A23L 13/03 Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
• CPC Class Codes: A23L 13/432 Addition of inorganic compounds, e.g. minerals; oligo-elements
• CPC Class Codes: A23L 13/60 Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• CPC Class Codes: A23L 13/67 Reformed meat products other than sausages

Abstract

A pH enhanced meat composition is produced by increasing the moisture content of an initial comminuted meat composition and producing an ammonium hydroxide solution in the comminuted meat composition. Mechanical action is preferably applied to the moisture enhanced meat composition after or concurrently with producing the ammonium hydroxide solution in the composition. The resulting pH enhanced meat product may then be formed into a desired shape and set in that shape by cooking or some other setting technique.

Claims

1. A method for producing a pH enhanced comminuted meat composition, the method including the steps of:

(a) increasing the moisture content of a comminuted meat composition to produce a moisture enhanced meat composition, the comminuted meat made up at least partially of small comminuted meat pieces; and

(b) producing an ammonium hydroxide solution in the comminuted meat composition.

2. The method of claim 1 further including the step of applying mechanical action to the moisture enhanced meat composition after producing the ammonium hydroxide solution in the comminuted meat composition.

3. The method of claim 2 wherein the steps of increasing the moisture content in the comminuted meat and producing the ammonium hydroxide solution in the comminuted meat composition comprises the step of adding a solution of ammonium hydroxide to the comminuted meat composition.

4. The method of claim 1 wherein the step of increasing the moisture content of the comminuted meat composition includes adding water to the comminuted meat composition.

5. The method of claim 4 wherein the step of producing the ammonium hydroxide solution in the comminuted meat composition includes contacting a surface of the moisture enhanced meat composition with ammonia gas.

6. The method of claim 5 further including step of applying a mechanical action to the moisture enhanced meat composition after producing the ammonia hydroxide solution in the meat composition.

7. The method of claim 1 wherein the moisture enhanced meat composition includes seasonings and wherein the step of producing the ammonia hydroxide solution in the comminuted meat composition increases the pH of the moisture enhanced meat composition to a pH above approximately 7.0.

8. The method of claim 1 wherein moisture enhanced meat composition does not include seasonings and the step of producing the ammonium hydroxide solution in the comminuted meat composition raises the pH of the moisture enhanced meat composition to the pH no greater than approximately 7.0.

9. The method of claim 2 further including the steps of:

(a) placing the moisture enhanced meat composition into a desired shape after producing the ammonium hydroxide solution in the comminuted meat composition and after applying mechanical energy to the meat composition; and

(b) setting the meat product in that desired shape.

10. The method of claim 9 wherein the step of placing the moisture enhanced meat composition into a desired form includes containing the meat composition in a flexible container and placing the flexible container in a mold to force the meat composition into the desired shape.

11. The method of claim 10 wherein the step of setting the moisture enhanced meat composition in the desired shape comprises heating the moisture enhanced meat composition to at least partially cook the composition.

15. The method of claim 14 wherein the steps of increasing the moisture content in the comminuted meat and producing the ammonium hydroxide solution in the comminuted meat composition comprises the step of adding a solution of ammonium hydroxide to the comminuted meat composition.

16. The method of claim 14 wherein the step of increasing the moisture content of the comminuted meat composition includes adding water to the comminuted meat composition.

17. The method of claim 16 wherein the step of producing the ammonium hydroxide solution in the comminuted meat composition includes contacting a surface of the moisture enhanced meat composition with ammonia gas.

18. The method of claim 17 further including step of applying mechanical action to the moisture enhanced meat composition after producing the ammonia hydroxide solution in the comminuted meat composition.

19. The method of claim 14 wherein the moisture enhanced meat composition includes seasonings and wherein the step of producing the ammonia hydroxide solution in the comminuted meat composition increases the pH of the moisture enhanced meat composition to a pH above approximately 7.0.

20. The method of claim 14 wherein moisture enhanced meat composition does not include seasonings and the step of producing the ammonium hydroxide solution in the comminuted meat composition raises the pH of the moisture enhanced meat composition to the pH no greater than approximately 7.0.

12. A method of producing a pH enhanced comminuted meat composition, the method including the steps of:

(a) adding water to a mass of comminuted meat to produce a moisture enhanced meat composition, the comminuted meat being made up at least partially of small comminuted meat pieces;

(b) placing ammonia gas in contact with the moisture enhanced meat composition; and

(c) applying mechanical action to the meat composition after placing ammonia gas in contact with the meat composition.

13. A method of producing a pH enhanced comminuted meat composition, the method including the steps of:

(a) adding ammonia hydroxide solution to a mass of comminuted meat, the comminuted meat being made up at least partially of small comminuted meat pieces; and

(b) applying mechanical action to the comminuted meat after adding the ammonium hydroxide solution.

14. A meat product produced by:

(a) increasing the moisture content of a mass of comminuted meat composition to produce a moisture enhanced meat composition, the comminuted meat being made up at least partially of small comminuted meat pieces;

(b) producing an ammonium hydroxide solution in the comminuted meat composition;

(c) applying mechanical action to the moisture enhanced meat composition after producing the ammonium hydroxide solution in the comminuted meat composition; and

(d) setting the moisture enhanced meat composition in a desired form.

21. A method for producing a pH enhanced comminuted meat composition, the method including the steps of:

(a) increasing the moisture content of a comminuted meat composition to produce a moisture enhanced meat composition, the comminuted meat composition being made up of small comminuted meat pieces;

(b) producing an ammonium hydroxide solution in the comminuted meat composition;

(c) applying mechanical action to the moisture enhanced meat composition after producing the ammonium hydroxide solution in the comminuted meat composition; and

(d) combining the moisture enhanced meat composition with a meat composition including large comminuted meat pieces.

22. A method for producing a pH enhanced comminuted meat composition, the method including the steps of:

(a) adding ammonia to a comminuted meat to produce an ammoniated meat composition, the comminuted meat made up at least partially of small comminuted meat pieces; and

(b) adding water to the ammoniated meat composition.

23. The method of claim 22 further including the step of applying mechanical action to the ammoniated meat composition and added water.