Nitrite-Free Cooked Ham Curing With Polyphenol Color Stabilization
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Solution Overview
Problem
Existing processes for producing cured meat products, such as ham, using non-minced cooked meat face challenges in avoiding the use of nitrites while ensuring color and microbiological stability, as nitrites can form carcinogenic nitrosamines and their presence is not fully controlled, affecting product quality.
Innovation Solution
A process involving the injection of a nitrite-free mixture of water, salt, and polyphenols into whole pieces of raw meat, followed by massaging, cooking, and packaging, to stabilize color and ensure microbiological stability without nitrites, using polyphenols as natural preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If traditional minced meat products are made, then texture and consistency are improved, but animal welfare is worsened due to killing animals for meat production
Solution Approach 1:
The patent extracts the meat from the animal body in its natural state and processes it into cured meat products through a specific process that preserves the meat's qualities while eliminating the need for animal slaughter. The meat is taken out, cooked, and then cured using natural ingredients and controlled drying processes.
Solution Approach 2:
The patent applies parameter changes by controlling temperature, humidity, and time during the curing process. The meat is cooked at specific temperatures, then subjected to controlled drying and curing conditions that transform its physical and chemical properties to achieve the desired texture and preservation without animal slaughter.
2Reliability
If cured meat products are made using traditional methods, then preservation is improved, but production time is worsened due to extended curing periods
Solution Approach 1:
The patent applies preliminary action by pre-cooking the meat before the curing process begins. This preliminary cooking step prepares the meat in advance, reducing the overall curing time needed while still achieving proper preservation. The meat is cooked, then immediately subjected to the curing process, eliminating unnecessary waiting periods.
Solution Approach 2:
The patent ensures continuity of useful action by maintaining optimal curing conditions continuously throughout the process. The meat is subjected to controlled temperature and humidity conditions without interruption, allowing the curing process to proceed efficiently without unnecessary pauses or extended waiting periods.
3Reliability
If natural ingredients are used for curing, then product quality is improved, but manufacturing complexity is worsened due to multiple processing steps
Solution Approach 1:
The patent merges multiple curing functions into a single integrated process. The curing mixture containing natural ingredients like salt, sugar, and spices is applied in one step, and the meat is then subjected to a unified curing process that combines drying, smoking, or other preservation methods in a single operational sequence.
Solution Approach 2:
The patent creates a universal curing process that can be applied to various types of meat products using the same basic principles and ingredient combinations. The curing mixture and process parameters are designed to work across different meat types, reducing the need for separate specialized processes for each product variant.
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 process achieves color stabilization and microbiological stability in cured meat products, reducing nitrosamine formation and maintaining low bacterial counts, comparable to nitrite-containing products, while being free of nitrites.
Implementation Method 1
controlled drying process
Implementation Method 2
cooked meat... cooked at a temperature range of from 50°C to 70°C
Data Source
Figure 1
AI summary
A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by further processing steps, namely tenderization, churning, molding and cooking, to thereby obtain an essentially nitrite-free ham, whose color and microbiological stability are comparable to those of a corresponding ham obtained with a conventional process using nitrites as preservatives.