Meat Quality Composition Using Organic Acids and Plant Fibers
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional additives in processed meat, such as phosphates, nitrate, and nitrite, are perceived as 'chemical' and difficult to replace due to their complex functional effects, making it challenging to find 'label-friendly' alternatives that maintain product quality and consumer appeal.
Innovation Solution
A composition comprising 20-60% organic acid (acetate or lactate), 0.05-5% nitrite, 0.5-5% ascorbate, and 5-50% vegetal fiber (microfibrillated cellulose or inulin), which replaces conventional stabilizers and antioxidants while offering a more attractive consumer perception.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional additives (phosphates, nitrate, nitrite) are used, then functional effects (pH stability, protein extraction, water-holding capacity, color, flavor, antimicrobial effect) are achieved, but consumer perception deteriorates due to being perceived as 'chemical' or 'artificial'
Solution Approach 1:
The patent changes the chemical composition parameters by replacing conventional chemical additives with plant-based alternatives. Specifically, it uses plant extracts containing polyphenols and tannins instead of phosphates, and uses natural nitrate sources instead of synthetic nitrite, thereby maintaining functional effects while improving consumer perception
Solution Approach 2:
The patent employs readily available plant-based materials and natural extracts that are perceived as temporary or natural ingredients rather than permanent chemical additives, aligning with consumer preference for natural ingredients
2Object-affected harmful factors
If plant-based additives are used to replace conventional additives, then consumer perception improves, but functional complexity increases making it difficult to achieve desired effects
Solution Approach 1:
The patent identifies plant extracts that perform multiple functions simultaneously - polyphenols and tannins provide both water-holding capacity and antioxidant effects, while natural nitrate sources provide both color development and antimicrobial protection, thereby simplifying the overall formulation despite using natural ingredients
Solution Approach 2:
The patent creates composite formulations combining plant extracts with specific functional properties, integrating multiple natural ingredients work together to achieve the complex functional effects previously requiring multiple separate chemical additives
3Quantity of substance
If plant extracts containing polyphenols and tannins are added, then water-holding capacity improves, but color stability may be affected due to oxidation
Solution Approach 1:
The patent converts the potential harmful oxidation effect into a beneficial outcome by using polyphenols and tannins - these compounds naturally oxidize to form melanoidins and other pigments that enhance color stability and provide antioxidant protection, thereby preventing further oxidation of the meat
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 composition effectively maintains or improves the quality of processed meat by enhancing shelf life, texture, flavor, and color without deteriorating the product, providing a natural and recognizable alternative to conventional additives.
Implementation Method 1
Nitrate and nitrite are known to affect not only the color and the flavor of the meat but also have an antimicrobial effect
Implementation Method 2
The composition comprises ascorbate which contributes to preventing oxidation in processed meat
Implementation Method 3
an organic acid component selected from the group of acetate, lactate and combinations thereof
Implementation Method 4
vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof
Data Source
AI summary
The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between 0.05 and 5% w/w acid equivalent of nitrite; - between 0.5 and 5% w/w acid equivalent of ascorbate; and - between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof; wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of "label friendly" ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.