Method and composition for preparing cured meat products

a technology for preparing cured meat and products, applied in the field of preparing cured meat products, can solve the problems of inconsistent products and slowing the prior art processes, and achieve the effect of increasing the speed of the process and simplifying the number of steps involved

Inactive Publication Date: 2008-12-11
KERRY GRP SERVICES INT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0002]The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate. The curing agent is capable of curing a meat or meat product and can be prepared outside the meat curing process so as to eliminate the need to introduce bacteria or other organisms along with a nitrate-containing substance into the environment sought to be maintained during curing. This simplifies the number of steps involved in the curing process, increases the speed at which the process occurs, and generally results in a more consistent product.

Problems solved by technology

The curing processes described in the prior art present several problems.
The number and sensitivity of the steps involved in such curing processes leads to variable curing of the meat, resulting in an inconsistent product.
In addition, the process of converting nitrate to nitrite using bacteria or another organism requires additional processing time, thus slowing the prior art processes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0026]This example illustrates the effect of fermentation on the nitrate to nitrite conversion levels of various sources of plant material.

[0027]The source of plant material used in each of the compositions is indicated below in Table 1. Each composition contained the juice concentrate specified in Table 1 that was diluted 1:10 in de-ionized water to which 0.3 wt. % yeast extract was added. The pH of each composition was adjusted to 7 with 50% sodium hydroxide. The compositions were sterilized at 121° C. for 15 minutes. Each composition was then inoculated with M. varians and placed in a shaker at 200 rpm and incubated at 31° C. for 8-20 hours.

[0028]The nitrite concentration (ppm) was determined before and after fermentation for each composition, and the results are shown in Table 1.

TABLE 1VegetableNitrite Conc. BeforeNitrite Conc. AfterSourceFermentation (ppm)Fermentation (ppm)Cabbage0280Bell Pepper013Beet0724Celery01086

[0029]The data presented in Table 1 show that the fermentation...

example 2

[0030]This example illustrates the effect of sodium chloride used during the fermentation process on the nitrate to nitrite conversion levels of a plant material.

[0031]The strain of bacteria and amount of sodium chloride used in each of the compositions are indicated below in Table 2. Each composition contained celery juice concentrate that was diluted 1:10 in de-ionized water to which 0.3 wt. % yeast extract was added. The pH of each composition was adjusted to 7 with 50% sodium hydroxide. The compositions were sterilized at 121° C. for 15 minutes. Each composition was then inoculated with either M. varians or S. carnosus and placed in a shaker at 200 rpm and incubated at 31° C. for 8-20 hours.

[0032]The nitrite concentration (ppm) was determined after fermentation for each composition, and the results are shown in Table 2.

TABLE 2NitriteConc.S. carnosus NitriteNaCl Conc. (wt. %)(ppm)Conc. (ppm)0108672457673827.502817100012.50001500

[0033]The data presented in Table 2 show that a sodi...

example 3

[0034]This example illustrates the effect of temperature used during the fermentation process on the nitrate to nitrite conversion levels of a plant material.

[0035]The temperature level and strain of bacteria used in each of the compositions is indicated below in Table 3. Each composition contained celery juice concentrate that was diluted 1:10 in de-ionized water to which 0.3 wt. % yeast extract was added. The pH of each composition was adjusted to 7 with 50% sodium hydroxide. The compositions were sterilized at 121° C. for 15 minutes. Each composition was then inoculated with either M. varians or S. carnosus and placed in a shaker at 200 rpm and incubated at the temperature indicated in Table 3 for 8-20 hours.

[0036]The nitrite concentration (ppm) was determined after fermentation for each composition, and the results are shown in Table 3.

TABLE 3M. varians NitriteS. carnosus NitriteTemperatureConc. (ppm)Conc. (ppm) 4.4° C.8022.2° C.102010237.8° C.108672440.6° C.76757643.3° C.855428...

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Abstract

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Description

BACKGROUND OF THE INVENTION[0001]The preservation of meat and meat products has been practiced for many years in a variety of ways, such as by smoking, treatment with salt or nitrite, or combinations thereof. In one method for preparing cured meat and meat products, the meat or meat product desired to be cured is exposed to a nitrate-containing substance. Bacteria or other organisms that are capable of converting the nitrate to nitrite are then added to the mixture of the meat or meat product to be cured and the nitrate-containing substance to ferment the nitrate to nitrite. The presence of nitrite gives the meat a distinct color and flavor, in addition to preventing the growth of harmful microorganisms. The curing processes described in the prior art present several problems. The number and sensitivity of the steps involved in such curing processes leads to variable curing of the meat, resulting in an inconsistent product. In addition, the process of converting nitrate to nitrite u...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23B4/24A23L1/302A23L1/237A23L1/315A23L1/31C12P39/00C12P3/00A23L13/40A23L13/00A23L13/50A23L13/60A23L13/70A23L27/40A23L33/15A23L35/00
CPCA23B4/20A23B4/22A23B4/24A23L1/3185A23L1/31445A23L1/317A23L1/3182A23L1/3103A23L13/60A23L13/72A23L13/74A23L13/428A23V2002/00A23V2200/10A23V2250/21A23V2250/208A23L13/03
Inventor HUSGEN, ANNBAUMAN, KENMCKLEM, LACEYPAPINAHO, PETRIJONES, BETH
Owner KERRY GRP SERVICES INT
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