High-Pressure and Temperature Processing for Sliceable Meat
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Solution Overview
Problem
Conventional food processing methods fail to produce high-quality meat products with desirable characteristics such as texture, flavor, and nutritional value, particularly for loosely-bound or unbound meat flakes, which are often discarded as low-value products.
Innovation Solution
A combinatorial method of high pressure and temperature processing (HPTP) transforms loosely-bound or unbound meat into a sliceable and cohesive texture by applying simultaneous pressure and temperature changes, forming a unified meat product with improved firmness and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional thermal processing methods (LTLT) are used to sterilize meat products, then microbial shelf-life is extended, but color, flavor, and nutritional quality deteriorate
Solution Approach 1:
The patent applies high pressure (300-650 MPa) combined with temperature (70-150°C) to fundamentally change the processing parameters from conventional thermal methods. This parameter change enables sterilization through a different mechanism that preserves meat quality by avoiding prolonged thermal exposure while still achieving microbial destruction
Solution Approach 2:
The patent replaces conventional thermal sterilization with a high-pressure based sterilization system. The mechanical pressure applied during HPTP causes protein denaturation and microbial cell destruction without relying solely on thermal energy, thus reducing quality deterioration while maintaining shelf-life extension
2Reliability
If conventional processing techniques are used, then preservation is achieved, but meat products lack desirable texture and cannot be sliced or cut
Solution Approach 1:
The high pressure applied during HPTP (300-650 MPa) fundamentally alters the meat's physical structure by causing protein denaturation and realignment. This parameter change transforms loose flake structures into cohesive, sliceable textures while maintaining preservation benefits
Solution Approach 2:
The HPTP process induces phase transitions in meat proteins, transforming them from a loose, flaky state to a cohesive, structured state. This phase transition enables the meat to be sliced or cut while maintaining its preserved quality
3Reliability
If high pressure processing (HPP) alone is used for sterilization, then microbial shelf-life is extended without quality loss, but the meat remains loosely-bound and cannot be sliced
Solution Approach 1:
The patent merges high pressure processing with temperature treatment into a combined HPTP system. This combination achieves both sterilization (from HPP) and texture modification (from thermal component), simultaneously solving both the preservation and sliceability problems
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The HPTP process creates a shelf-stable, sliceable meat product with enhanced texture and flavor, reducing the need for refrigeration and allowing consumption without further cooking, while minimizing quality deterioration.
Implementation Method 1
the effects of combined high pressure and temperature processing (HPTP) on the hardness (N) of tuna steaks after 1.5 minute treatment time
Implementation Method 2
combinatorial methods of high pressure and temperature process (HPTP) for producing texturized meat products
Implementation Method 3
chemical or biochemical reactions which occur in thermal processes of foods, especially protein based materials
Data Source
AI summary
A method of preparing a meat product is disclosed. The method can comprise providing meat having a first texture, the first texture comprising a plurality of loosely-bound or unbound pieces of the meat. The meat with the first texture can be placed in a chamber. The temperature and the pressure in the chamber can be simultaneously increased to change the first texture to a second texture comprising a single unified body of meat, the second texture of the meat being sliceable.