Meat Product Color Stability via Acerola and Green Tea Extracts
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Solution Overview
Problem
Meat products are prone to discoloration during storage, leading to significant economic losses and consumer perception issues, with existing preservative systems often requiring high concentrations of active materials and posing regulatory challenges.
Innovation Solution
A synergistic combination of acerola berry extract and green tea extract is used to prevent or inhibit discoloration in uncooked meat, allowing for lower dosages and improved shelf life while minimizing negative properties and regulatory concerns.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high concentrations of plant extracts are used to prevent discoloration, then color stability is improved, but cost and consumer acceptance deteriorate due to higher additive content
Solution Approach 1:
The patent combines two different plant extracts (acerola berry extract and green tea extract) with different antioxidant mechanisms into a composite preservative system. This synergistic combination allows achieving superior color stability at lower total concentrations than either extract alone, resolving the contradiction between effectiveness and additive quantity
Solution Approach 2:
The patent optimizes the concentration parameters of the plant extracts to achieve maximum efficacy at minimal dosages. By carefully controlling the amounts of acerola and green tea extracts, the system maintains color stability while minimizing the total quantity of additives, addressing both consumer demands and cost considerations
2Duration of action of stationary object
If plant extracts are used to reduce discoloration, then shelf life is extended, but taste and consumer preference may deteriorate due to plant material flavor
Solution Approach 1:
The patent optimizes the concentration of plant extracts to the minimum effective levels that provide color protection without imparting noticeable plant flavors. By controlling the dosage parameters, the system extends shelf life while maintaining the natural taste profile of the meat product
Solution Approach 2:
The patent uses plant extracts as intermediary substances that protect the meat's color without directly contacting or flavoring the meat in detectable ways. The extracts act as protective mediators in the packaging environment, extending shelf life while remaining organoleptically invisible to consumers
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 combination effectively extends the shelf life of meat products by maintaining color stability, reducing discoloration, and allowing for reduced usage of active ingredients, thereby addressing economic and consumer demand issues.
Implementation Method 1
a synergistic combination of acerola berry extract and green tea extract is used to prevent or inhibit discoloration
Data Source
AI summary
The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.