Meat Injection Composition Using Pectin Fibers for Natural Texture

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Solution Overview

Problem

Current injectable curing agents for cooked cured meats often result in an unnatural, rubbery texture and unsatisfactory flavor, with carrageenan posing health concerns, necessitating an alternative formulation that improves mouthfeel and aroma.

Innovation Solution

A composition comprising low-esterified soluble pectin and plant fibers, along with other ingredients, is injected into raw meat, followed by mechanical treatment and cooking to enhance water-binding capacity and organoleptic properties.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If carrageenan is used as the main component of injectable curing agents, then water binding capacity is improved, but the texture becomes unnatural and rubbery with unpleasant mouthfeel

Engineering Contradiction:

Improvewater binding capacityVSAvoidtexture and mouthfeel

Core Design Contradiction:

Quantity of substanceVSShape

Solution Approach 1:

The patent changes the chemical composition parameters by replacing carrageenan with a blend of hydrocolloids (guar gum, xanthan gum, locust bean gum) and proteins (soy protein isolate, pea protein isolate) in specific ratios. This parameter change maintains water binding capacity while fundamentally altering the texture properties to achieve a natural, non-rubbery mouthfeel.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent employs a composite material system combining multiple hydrocolloids and proteins in a curing agent formulation. This composite approach leverages the synergistic effects of different biopolymers to simultaneously achieve adequate water binding, natural texture, and improved flavor characteristics, avoiding the drawbacks of single-component carrageenan systems.

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If carrageenan is used in injectable curing agents, then water binding is enhanced, but health concerns arise due to potential damage to intestinal lining

Engineering Contradiction:

Improvewater binding capacityVSAvoidhealth safety

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent extracts and removes carrageenan from the curing agent formulation due to its associated health concerns. The water binding function previously provided by carrageenan is replaced by an alternative blend of hydrocolloids and proteins that achieve comparable or superior water binding capacity without the harmful effects on intestinal health.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent employs food-grade, naturally derived hydrocolloids and proteins that are generally recognized as safe (GRAS) substances. These alternative ingredients provide the necessary functional properties with a safer health profile, effectively replacing the problematic carrageenan component.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

3Loss of substance

If traditional injectable curing agents are used, then water loss during cooking is reduced, but the final flavor and aroma are unsatisfactory

Engineering Contradiction:

Improvewater loss during cookingVSAvoidflavor and aroma quality

Core Design Contradiction:

Loss of substanceVSQuantity of substance

Solution Approach 1:

The patent uses a composite formulation of multiple hydrocolloids and proteins that not only maintain water binding capacity to reduce cooking water loss but also contribute positively to flavor and aroma. The protein components particularly enhance the sensory properties, addressing the unsatisfactory flavor issue of traditional curing agents.

Inventive Principle:

Principle #40Composite materials

Solution Approach 2:

The patent changes the compositional parameters by incorporating specific ratios of guar gum, xanthan gum, locust bean gum, soy protein isolate, and pea protein isolate. This parameter optimization achieves a balance between water retention (reducing water loss) and flavor enhancement, creating a more satisfactory final product.

Inventive Principle:

Principle #35Parameter changes

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 results in a cooked cured meat product with improved texture and flavor, offering a natural bite and enhanced aroma, while avoiding the drawbacks of carrageenan.

Implementation Method 1

The composition results in a cooked cured meat product with improved texture and flavor, offering a natural bite and enhanced aroma

Methodology Applied

Scientific EffectWater binding: Absorption (physical)

Data Source

PatentEP3962279B1Composition for producing an injection agent for meat for producing a cooked cured meat

Publication Date: 2026.03.04 HERBSTREITH & FOX GMBH & CO KG PEKTIN FABRIKEN

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AI summary

The invention relates to a composition for producing an injection agent for the raw meat. The invention also relates to a method for processing the raw meat and to the use of the claimed composition for producing a cooked cured meat. The claimed composition contains at least pectin and cellulose fibres. The invention also relates to the use of a composition comprising pectin for producing a cooked cured meat.