Meat Product Stabilization in Liquid Egg via Carotenoid Complex
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Solution Overview
Problem
Liquid egg products cause detrimental alterations to meat ingredients, such as ham, leading to undesirable color changes and flavor/texture degradation, which negatively impact consumer perception and product shelf-life.
Innovation Solution
A carotenoid stabilizing composition is mixed with raw meat to form a complex with protein, myoglobin, and fat, stabilizing the meat's color, flavor, and texture during storage in liquid egg products through thermal processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If meat product is stored in liquid egg product, then shelf stability and convenience are improved, but color, flavor, and texture are degraded
Solution Approach 1:
A coating composition is applied to the meat product surface before storage in liquid egg product. This coating acts as an intermediary barrier that prevents direct contact between the meat and the egg white, specifically blocking the interaction between egg white proteins and meat myoglobin while allowing the meat to retain its characteristic altered color and preventing texture degradation during storage and cooking
Solution Approach 2:
The coating composition changes the surface properties of the meat product by applying a layer with different chemical and physical characteristics. This modified surface parameter prevents the harmful interactions that would otherwise occur between the meat and liquid egg white, maintaining moisture content and preventing protein denaturation during thermal processing
2Stability of the object's composition
If nitrites are used to cure meat color, then cured red color is achieved, but interaction with egg white causes green, gray, or black discoloration
Solution Approach 1:
The coating composition serves as a protective intermediary that prevents the direct interaction between nitrite-cured meat myoglobin and egg white proteins. This barrier eliminates the oxidative reactions that would otherwise cause the cured red color to transform into undesirable green, gray, or black discolorations during storage in the liquid egg product
Solution Approach 2:
The coating transforms the harmful oxidative environment of the liquid egg white into a non-harmful condition by creating a physical barrier. The nitrite curing process remains beneficial for color development, while the coating prevents the subsequent harmful oxidation that would degrade this achieved color
3Duration of action of stationary object
If meat product is exposed to liquid egg environment, then shelf stability is improved, but flavor and texture are altered
Solution Approach 1:
The coating composition acts as a selective barrier that extends shelf life by preventing contamination and spoilage while simultaneously protecting flavor and texture components. It blocks the migration of egg white proteins into the meat matrix that would cause texture degradation and prevents flavor compound interactions during extended storage and thermal processing
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 solution effectively retains the exterior and interior color, flavor, and texture of meat products like ham for the shelf-life of liquid egg products, preventing undesirable changes and maintaining consumer desirability.
Implementation Method 1
A carotenoid stabilizing composition is mixed with raw comminuted meat and interacts with at least one of the protein, myoglobin, and fat of the raw comminuted meat to form a complex that becomes stable after further thermal processing upon protein denaturation
Implementation Method 2
the complex that becomes stable after further thermal processing upon protein denaturation
Data Source
AI summary
The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.