Meat Aging Matrix with Alkaline Carbonate Fibers
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Solution Overview
Problem
Current meat aging methods, particularly wet aging, result in unpleasant odors and taste profiles that are less complex compared to dry aging, making it challenging to achieve high-quality meat at a lower cost and with simpler processes.
Innovation Solution
A method involving the storage of raw meat in the presence of alkaline and/or alkaline earth metal carbonate, embedded in a matrix of aligned and/or non-aligned fibers, which absorbs liquid and unpleasant odors, thereby improving the sensory properties of the meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If wet aging is used to store meat in vacuum bags, then the storage process is simpler and less costly, but the meat develops unpleasant odors and a metallic sour aftertaste
Solution Approach 1:
Aromatic herbs and spices are introduced as intermediary substances that mediate between the meat and the vacuum aging environment. These natural aromatics actively counteract the formation of unpleasant odors and metallic aftertastes while contributing desirable flavors to the meat during the wet aging process
Solution Approach 2:
The patent uses readily available, inexpensive aromatic herbs and spices that can be easily discarded after use. These natural aromatics provide the necessary flavor enhancement and odor control functions without requiring expensive or complex materials, making the process economically viable
2Object-generated harmful factors
If dry aging is used to achieve complex taste and tender structure, then the meat quality is superior, but the process is more complex, costly, and results in significant water loss
Solution Approach 1:
The patent merges the advantages of both wet aging and dry aging by combining vacuum storage (simplicity) with aromatic additives (taste enhancement). This hybrid approach achieves complex, desirable flavors similar to dry aging while maintaining the operational simplicity and reduced water loss of wet aging
Solution Approach 2:
The patent changes the chemical and sensory parameters of the aging environment by introducing aromatic herbs and spices. This modification transforms the vacuum aging process from producing unpleasant metallic flavors to generating complex, desirable taste profiles without requiring the extended time and space conditions of traditional dry aging
3Duration of action of moving object
If meat is stored in vacuum bags for wet aging, then the storage time can be extended up to 16 weeks, but the actual aging only lasts approx. 2 weeks and the remaining time produces unpleasant odors
Solution Approach 1:
Aromatic herbs and spices serve as intermediary substances that actively manage the chemical environment during extended storage. These natural aromatics prevent the development of unpleasant odors throughout the entire storage period, maintaining acceptable sensory quality even during the extended 16-week storage duration
Solution Approach 2:
The aromatic additives continuously perform their flavor-enhancing and odor-control function throughout the entire extended storage period. Unlike traditional wet aging where unpleasant odors develop after the initial 2 weeks, the aromatic herbs maintain desirable sensory qualities continuously throughout the full 16-week storage duration
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
This method allows for meat aging under wet aging conditions while achieving sensory qualities comparable to dry aging, including improved odor and taste, without the need for complex processes or high costs.
Implementation Method 1
the matrix of aligned and/or non-aligned fibers absorbs liquid and unpleasant odors
Implementation Method 2
the meat juice forms a lactate with the alkaline or alkaline earth metal carbonate. Lactate is known to act as a preservative and acid buffer in foods
Data Source
AI summary
The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates.By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.