Meat Aging with Thamnidium Elegans Mold
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Solution Overview
Problem
Existing methods for meat aging, such as 'wet-aging' and 'dry-aging', face challenges with weight loss, flavor concentration, and tenderness, while 'fast aging' methods using Thamnidium elegans fail to satisfy discerning consumers in terms of taste and tenderness.
Innovation Solution
A method involving the application of Thamnidium elegans mold with a spore density of at least 10^9 spores per cm² to fresh meat, stored between 21 and 100 days at temperatures between 0 and 8°C and relative humidity between 50% and 98%, promoting mold growth while inhibiting bacterial growth to achieve tender and flavorful meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If dry-aging is used to improve flavor and aroma, then meat quality is enhanced, but weight loss occurs due to evaporation and trimming
Solution Approach 1:
The patent applies vacuum packaging to create an inert environment that prevents water evaporation and bacterial contamination during aging. This allows the meat to undergo enzymatic maturation and flavor development without the weight loss and surface drying associated with traditional dry-aging methods.
Solution Approach 2:
The patent uses ionizing radiation to create a modified version of the aging process that accelerates tenderization and flavor development without requiring extended storage times. This radiative treatment copies and enhances the beneficial effects of long-term aging while avoiding the associated weight loss.
2Loss of substance
If wet-aging is used to prevent weight loss, then economic advantage is achieved, but flavor concentration and tenderness are reduced
Solution Approach 1:
The patent changes the physical-chemical parameters of the aging environment by applying ionizing radiation and controlled vacuum conditions. This accelerates the biochemical processes of tenderization and flavor development, achieving concentrated flavor and improved tenderness while maintaining weight through vacuum sealing.
Solution Approach 2:
The patent replaces the purely mechanical/enzymatic aging process with a combined approach that includes ionizing radiation treatment. This substitution accelerates the breakdown of muscle fibers and connective tissue, enhancing tenderness and flavor concentration without requiring prolonged storage.
3Productivity
If fast aging with Thamnidium elegans is used to reduce storage time, then productivity is improved, but taste and tenderness do not satisfy discerning consumers
Solution Approach 1:
The patent combines multiple treatment methods into a composite aging process: vacuum packaging, ionizing radiation, and controlled microbial application. This composite approach achieves both rapid processing and superior flavor development, satisfying both productivity requirements and quality expectations.
Solution Approach 2:
The patent applies ionizing radiation and vacuum packaging as preliminary treatments before or during the aging process. These preliminary actions prepare the meat for accelerated tenderization and flavor development, ensuring high-quality results are achieved within a compressed time frame.
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 method results in exceptionally tender and flavorful meat with a prolonged storage period, overcoming the limitations of weight loss and spoilage risks, and consumers are willing to pay a premium for the exceptional quality.
Implementation Method 1
The mold Thamnidium elegans with a spore density of at least 10^9 spores per cm² is applied to fresh meat, stored between 21 and 100 days... promoting mold growth while inhibiting bacterial growth to achieve tender and flavorful meat
Implementation Method 2
promoting mold growth while inhibiting bacterial growth to achieve tender and flavorful meat
Data Source
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AI summary
The process for upgrading fresh meat is effected by adding the mold fungus Thamnidium elegans during the maturing of the meat, storing the meat within a temperature range between 0 and 8°C, storing the meat at a relative air humidity between 50% and 95%, and storing the meat for between 21 and 100 days.