Streptococcus thermophilus for Natural Cooked Meat Yield
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Solution Overview
Problem
There is a need to improve the yield of heat-treated non-fermented cooked meat products, particularly fully-cooked not shelf stable meats, as existing additives like phosphates and hydrocolloids are not satisfactory and do not meet consumer demands for natural food products, and premium cooked meats have restrictions on these additives.
Innovation Solution
The use of Streptococcus thermophilus strains, known for their dairy environment specificity, which can survive in a meat matrix and increase the cooking yield of non-fermented heat-treated meats, either alone or in combination with other microorganisms like Lactobacillus sakei and Pediococcus species, without the need for a fermenting step.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If phosphates and hydrocolloids are used as additives to increase water retention and productivity, then the weight loss of meat after cooking is decreased, but the product does not meet consumer demands for natural food products and is not allowed in premium cooked meats
Solution Approach 1:
The invention changes the fundamental parameter of water retention mechanism from chemical additives (phosphates, hydrocolloids) to biological activity (lactic acid bacteria). The bacteria produce lactic acid that lowers pH, which naturally enhances water binding capacity of meat proteins, achieving the same functional effect without prohibited additives.
Solution Approach 2:
The lactic acid bacteria perform the water retention function through their own metabolic activity. The bacteria ferment sugars to produce lactic acid, which automatically binds water through pH-dependent protein conformation changes. This self-service mechanism eliminates the need for external additive intervention.
2Reliability
If lactic acid bacteria are added to produce lactic acid and decrease pH to achieve shelf stability, then the meat becomes suitable for fermentation, but the cooking yield decreases and water binding properties are compromised
Solution Approach 1:
The invention applies partial acidification action by using lactic acid bacteria that produce limited amounts of lactic acid, achieving pH reduction sufficient for shelf stability (pH ≤ 5.2) without excessive acidification that would harm water binding. The bacteria are selected to produce just enough acid for preservation while maintaining cooking yield.
Solution Approach 2:
The invention optimizes the pH parameter to a specific range (≤ 5.2) that balances shelf stability and water binding properties. By controlling the pH within this optimal range rather than allowing extensive pH reduction, the system achieves preservation without compromising the protein-water complex that maintains cooking yield.
3Productivity
If Streptococcus thermophilus strains are used to increase cooking yield, then the weight retention is enhanced, but the strains are not traditionally used in meat processing and may have limited adaptability
Solution Approach 1:
The invention demonstrates that Streptococcus thermophilus, originally a dairy strain, possesses multi-functional capabilities suitable for meat processing. The bacteria can survive in the meat matrix, produce lactic acid for preservation, and enhance water retention during cooking, thereby serving multiple functions traditionally requiring different bacterial species.
Solution Approach 2:
The invention changes the environmental parameters of the meat matrix to be more favorable for Streptococcus thermophilus by controlling pH, temperature, and moisture content during processing. These parameter modifications create conditions that enable the dairy-origin bacteria to thrive and perform their water-retention function effectively in a meat system.
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 implementation of Streptococcus thermophilus strains in meat compositions increases the cooking yield of fully-cooked not shelf stable meats by at least 0.5 percentage points compared to controls, enhancing the product's weight retention without the use of restricted additives, while maintaining a pH above 5.2 and water activity above 0.95.
Implementation Method 1
lactic acid bacteria (mainly Lactobacillus and Pediococcus) are added along with simple sugars (such as dextrose) in order to produce lactic acid during the fermentation step
Implementation Method 2
Streptococcus thermophilus strains, known for their dairy environment specificity, which can survive in a meat matrix
Data Source
Figure 1
AI summary
The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manufacture of cooked ham, frankfurter sausages and mortadella.