This weight loss, which begins at slaughtering, continues through the refrigeration and butchering steps in meat processing, and also continues during cooking. Questions? For example, meat products are separated from unusable or undesirable elements or components, ground or chopped, mixed or blended, and can be frozen for distribution. The water holding and adhesion of high meat products and the reduction of cooking loss of meat products have been important topics in the research and development of meat products. The pH of the liquid brine composition may range (or be adjusted with acid or base to range) from 10.1 to 11.3. as an important food ingredient and functional additive, it is widely used in the processing of meat products, poultry products, seafood, fruits, vegetables, dairy products, bakery products,. Cure (containing 6.25% sodium nitrite).1; Other seasonings according to your recipe. The ingredients were dissolved in 2.437 pounds of water, forming 2.5 lbs of liquid brine composition. Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls. Acidity Regulators. By weight, water constitutes the largest portion of a food animal. All Rights Reserved BNP Media. In the practice of the present invention the salt and sodium carbonate are mixed together to achieve a final concentration in the processed meat of: from 0.1 to 3.0 parts of salt per 100 parts of the uncooked meat and from 0.1 to 0.5 parts of sodium carbonate per 100 parts of the uncooked meat. (Please note that the optional ingredients may be added to the formulation as a dry ingredient, or as a liquid ingredient, either as part of the aqueous solution in which the dry ingredients are dissolved, or separately). There is also an alteration in buffering capacity as well as pH because of the addition salts of weak acids such as the corresponding phosphoric acids. Sodium phosphate, for either roasts or sausage processing, can be purchased on-line. The buffering capacity of phosphates decreases as chain length increases, Yuan says. The term tumble time as used herein refers to the amount of time the meat is in the tumbler for processing. Typically, naturally cured meats are phosphate free, so the entire ingredient declaration on a consumer meat product package would list nothing but natural ingredients. Cured meat develops color due to the binding of myoglobin with nitric oxide. Before reaching the consumer, most foods are processed in some way. The maximum permitted level of phosphates in meat and meat products according to European legislation is 5 g/kg as phosphorus peroxide (P2O5) individually or in combination to the finished product (Directive No 95/2/EC, Rev. Suppliers typically offer proprietary blends with unique functionalities for specific applications. The meat injected with the present invention liquid brine composition exhibited very little weeping or juice loss. The term yield of the meat or yield as used herein refers to the ratio of the cooked weight to the green weight of the meat, and is usually expressed as a percent. After injection, it was about 15 lbs, which calculates to a 20% addition rate. Simulated meat and simulated poultry products Use of soy protein isolate or hydrolyzed soy protein in meat products Advertisements for bulk beef, veal, pork and lamb Voluntary claims and statements Fat claims "Lean" and "extra lean" Protein claims: percent (%) meat protein Fresh Method of production or animal production Air-chilled poultry This comprehensive approach to phosphate product selection also ensures that the absolute best protein management has been achieved, resulting in increased yield and quality maximization.. biochemical compounds, FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. Benefits of phosphate use. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL, Meat products; Meat meal; Preparation or treatment thereof, Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces, Meat products; Meat meal; Preparation or treatment thereof containing additives, Additives other than enzymes or microorganisms in meat products or meat meals, Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. Please note we advertise products on this web-site as part of an affiliate marketing scheme. You are causing the proteins to push away or swell, and because of that, you create more space for the protein charges that can grab onto water and bind water. Such weakness in product attributes soon leads to poor consumer confidence and acceptance which have been ameliorated using phosphates as a replacement. Help packing and transportation. However, this has been found not to be true using the compositions of the present invention. Phosphates are commonly found in meat and poultry products because they improve yield, texture and permit moisture retention. Papa, C., Lyon, C., & Wilson, R. (1992). For example, phosphates can increase the cooking yield and shelf-life of processed meats while maintaining juiciness and flavor, he says. Step d) may be carried out by any known method of infusing liquid into mea such as by marinating, injection or tumbling the uncooked meat with the liquid brine composition. WF-R ANIMAL SCIENCE 1 MATERIALS COMMONLY USED IN MEAT PROCESSING. )/total weight of liquid brine composition (lbs. The term purge as used herein refers to the moisture emitted from meat after the slaughtering of an animal and the moisture emitted after processing. After the meat was cubed, it was examined for moisture content. It is calculated by taking the amount of the ingredients divided by the total liquid brine composition, times the addition rate. It is that acid that is used to make fertilizer. Higher temperatures and pH are discouraged because they would toughen the meat. Developing an intense cured pigment (by reducing nitrite residuals). Incidentally, the polyphosphates in European legislation do not refer to diphosphates or triphosphates. Accordingly, the amount of dry composition can be calculated using the following formula: wherein Y is the amount of sodium carbonate; and. The ingredients were mixed in the solution until all the ingredients were dissolved. The addition of STPP and sodium chloride (NaCl) in poultry-processing formulations has been shown to have a number of advantages. For example, if a 12% addition rate is desired for a 100 pound portion of untreated meat, the meat is processed with a liquid brine composition such that the meat absorbs 12 pounds of the liquid brine composition. Resource of the Week: Project Profile on Phosphoric Animal Feed Granulation. One such plant based curing agent is celery juice or powder. Disaccharides include sucrose, lactose, maltose, cellobiose and isomaltose. Low sodium sea salt is salt that is extracted from seawater using known methods. Accordingly, this pH range is ideal for meat processing. Preparing Phosphate Ore for Animal Feed Production. When it comes to it, judging how much phosphate to add is based on trial and error. O'Flynn et al. Help maintain product wholesomeness. Design, CMS, Hosting & Web Development :: ePublishing, This website requires certain cookies to work and uses other cookies to help you have the best experience. This assists the protein with binding water and minimizes moisture loss during thawing while also protecting against the development of rancid flavors. In one embodiment, the amount of salt is from 0.6 to 1.5 parts per 100 parts of meat, which is the same as saying that the processed meat consists of 6,000 to 15,0000 parts per million (ppm) of salt. Using the methods of the present invention, the naturally cured barn meets or exceeds yield expectations, even though it is phosphate free. wherein Z is the amount of aqueous liquid to be used. They are slowly replacing sodium chloride in meat products although they still contribute some sodium. chadinclw Meat Mopper Original poster Thread starter Jul 21, 2011 169 10 Clearwater, FL Aug 1, 2011 #4 % of phosphate based on initial wt of product: With the development of the food processing technology, the consumption of . Food Product Development, Ingredients, Meat Science An incomplete list of process aids and their purposes . As previously mentioned, other ingredients and the water added to the meat system must be considered, as high levels of certain minerals, in particular calcium, iron and magnesium, can negatively impact the phosphates ability to increase the water-holding capacity of the proteins. The roasts were then sliced into inch portions. 1.3 Rational use of phosphate in the processing of meat products: In practical application, according to the type of meat products, texture requirements, production . Phosphorous is used in many products, and is an essential ingredient in all fertilizers. Common practice now is to combine both salt and phosphates because both act synergistically. Meat ratio Additional Details Small Business This product is from a small business brand. The water retention also depends on the ultimate pH reached after rigor mortis and this will haven strong influence on the activity of muscle enzymes involved in proteolysis and lipolysis during ageing and further processing. We analysed this increase by measuring phosphorus content in these products by spectrophotometry. Phosphates do increase pH, which makes me wonder why people will use them in combination with vinegar (which lowers pH) as in the Pickled Pig's pork mojo inject. Chemical Processing of Phosphate The phosphate mineral as it exists in the ground is not soluble and is hard for the plant to access. Materials and method: We determined the phosphorus/protein ratio in fresh meat and fish products with varying . Phosphates are ubiquitous in the food industry, but nowhere is their importance greater than in meat and poultry systems, says Jim Anderson, business development manager-Americas, ICL Food Specialties, St. Louis. 1291-1293, Puolanne, E. J., & Terrell, R. N. (1983). Defoamers. The percentage of ingredients in the above example can be expressed as follows: The examples set forth above are provided to give those of ordinary skill in the art with a complete disclosure and description of how to make and use the preferred embodiments of the compositions, and are not intended to limit the scope of what the inventors regard as their invention. Phosphorus used in animal feed is first mined in the form of phosphate rock. The term natural curing agent refers to a plant based nitrite derived from plant material comprising nitrate by a process of preparing or converting the plant material substance. Phosphates are commonly found in meat and poultry products because they improve yield, texture and permit moisture retention. Naturally cured meats have a similar pink hue and flavor aspects to them as traditionally cured meats. The amount of sodium carbonate present in the composition is from 0.1 to 0.5 parts per 100 parts of the uncooked meat, which is equivalent to the processed meat having 1,000 to 5,000 ppm sodium carbonate. Phosphates are also very good chelating agents. They are used in meat products to retain water holding capacity, inhibit lipid oxidation, reduce cooking loss, maintain color, and improve freeze-thaw stability (Long et al., 2011; Sebranek . Food-grade phosphates have been reviewed extensively and in more detail on their properties and uses. In addition, application may occur at ambient temperature, in the cold or at elevated temperatures. This changes the protein, says Peng Yuan, scientist and manager-application and product development, Innophos Inc., Cranbury, NJ. The roasts were then cooked in a conventional oven to an internal temperature of 162 F. The roasts were then removed from the oven and allowed to cool for about 15 minutes. Food entrepreneurs formulate with sustainability in mind. of Agriculture to not exceed 5,000 parts per million in nished meat and poultry products, phosphates are a powerful ingredient to assist processors with delivering on quality and performance. Its also worth noting that phosphates, especially polyphosphates are used routinely in toothpastes (White, 2002). In addition, the cooked meat exhibits a non-processed texture. The meat was cubed to a size of about inch by inch, in the other way, the meat was sliced the long ways in about inch thick pieces to create a fajita-style or Philly Steak-style appearance. The water temperature is about 34 F. Mixing is continued until all the ingredients are dissolved. The curing agent can be used to preserve or cure meat. packaging Use 6-7 oz. If you do not agree to the use of cookies, you should not navigate Assigned to QST INGREDIENTS AND PACKAGING, INC. The term ingoing percentage refers to the amount of the dry composition calculated as a percentage of the meat's weight. Protein gets charged by lowering or raising its pH. This is because dried plums have a high level of inherent sorbitol, a sugar alcohol that is an effective humectant for binding and holding moisture. Other commonly used phosphates include sodium pyrophosphate and sodium hexametaphosphate. By visiting Bone meal, meat meal and blood meal are produced in a process known as rendering. We make food taste better, last longer and become more affordable thus serving millions safe and healthy food around the world. Mix 414 Phosphate in at the beginning after the first grind with a little water. "When acidic phosphate is used in the curing process, phosphates shorten the curing process," he adds. The meat treated with the liquid brine composition had very little to no weeping or loss of moisture, and it had a natural appearance. Currently phosphates as additives in food supplements can be used atquantum satis(i.e. Emulsifier. However, when meat protein is charged, it attracts water and binds it. It's also worth noting that phosphates, especially polyphosphates are used routinely in toothpastes (White, 2002). For example, an addition of 0.75 pounds of the ingredients and 10 pounds of water at a desired addition rate of 20% would be equal 1.395% ingoing ingredients. Journal of Food Science, 48(4), pp. Most sausage casings are natural, collagen or fibrous, with a . Additionally, a lot of the moisture had released from the chicken breast and was in the bottom of the cooking tray. Other meat cuts may not be tumbled due to the type of the cut and species, in which case they may be injected instead. Bone Powder. After animals are harvested, the energy source adenosine triphosphate depletes. For example, the pH of a meat carcass immediately decreases due to glycolysis by muscle tissues. Most phosphates are alkaline and have a high pH; however, there are some phosphates referred to as acid phosphates, and they have a neutral to slightly acidic pH. Fresh animal bonesbones pre-treatmentbones freezingbones crushingwater addingbones grinding. Other meat treatments are also known in the industry. In addition, sodium carbonate has two pKa's based on the following two reactions in equilibrium: By keeping the pH at or near the pKa of 10.3, and more preferably from 10.3 to 10.7, the carbonate ion is abundant and acts to mildly, dissociate proteins, but not completely denature them. Journal of Food Science, 57(6), pp. In frozen products, phosphates diminish freeze-thaw loss and in formed products, they bind meat chunks together. The following sample calculations demonstrate how to calculate the exact amount of dry composition comprised of sodium chloride and sodium carbonate that needs to be dissolved in aqueous liquid in order to achieve a desired range of sodium chloride and sodium carbonate in the meat. The term yield as used herein refers to the ratio of cooked weight to green (uncooked) weight. No. The ability to maintain total moisture enhances the ability of the meat products to retain flavor, and also enhances juiciness and tenderness of the cooked product. In tumbled systems, undissolved phosphates will not be properly absorbed by the protein. The buffering capacity of a salt is determined by its concentration, its pKa, the pH of the medium in which it operates and the presence of other acids and bases in the milieu. Innovations have focused on several key attributes, including development of phosphates with varied chain lengths, targeted pH range, mixed sodium and potassium content, controlled crystal structure, improved rate of dissolution, salt tolerance and innovative chemical blends for optimal performance, Yuan says. adjustment of pH, buffer properties, sequestration of bilized, or activated; and the solubilized protein can. Accordingly, the method of the present invention results in a superior processed meat product with better nutritional value, since it has significantly lower sodium, and also includes trace minerals found in sea salt. To simulate the effect of cooked meat undergoing a freezing followed by further processing at a later date, the untreated cubed chicken was frozen for seven days and then thawed at 37 F. for about one full day. Water Retention Agent. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH-value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving texture and sensory properties (tenderness, juiciness, color and flavor), extending shelf-life, etc. Saccharides that may be used in the composition come in a variety of forms including monosaccharides, disaccharides and polysaccharides. For example, if a 20% addition rate is desired, 20 pounds of the liquid brine composition solution is added to 100 pounds of meat. Thats one of the functions of phosphates. Recent research by Jing Zhao and Youling Xiong, at the University of Kentucky, showed that in hard water (greater than 500 ppm calcium), the highest muscle protein WHC resulted from the addition of sodium tripolyphosphate to the meat. Owner name: When used with sodium chloride, the ingredient system further increases the water-holding capacity of the protein. Ingoing percentage=((dry composition (lbs. Copyright 2022. In most instances, it is used to buffer the pH of liquid foodstuffs. In fast-moving commercial plants, this pumping procedure requires only 24 hours. Phosphates used in meat and poultry products are typically approved by the USDA Office of Labeling to be listed in their generic form or as "sodium phosphates," "potassium phosphates" or "sodium and potassium phosphates." HOW TO USE- Brining - 1 cup phosphate to gallon water. Sodium phosphate is the primarily consumed food phosphate in China. The aqueous solution was then left for 15-20 minutes. The addition of potassium and phosphorus to these foods has been recognized but not quantified. Sweeteners. At this time, the meat was sliced into inch portions. (2002) A New and Improved Dual Action Whitening Dentifrice Technology Sodium Hexametaphosphate. In July 2019, EFSA (European Food Safety Authority) issued new advice regarding phosphates when they found that the estimated total intake of these ingredients exceeded the safe level set by the agency. This has both economic and product quality advantages. Pyro and polyphosphates have been proven to be excellent chelators of iron. The dry rendering process often begins with crushing and grinding the material, followed by heat treatment to reduce moisture content and eliminate any microorganisms. Subscribe to Food Business News' free newsletters to stay up to date about the latest food and beverage news. Stabilizer and Coagulants. However, phosphate treatments can have a tendency to diminish texture, appearance and flavor of meat treatments. The liquid brine composition may also include from 0.1 to 0.5 parts nitrites per 100 parts of uncooked meat. By way of example, ham is naturally cured using the using the methods of the present invention. Thereafter, if a 18% addition rate is desired and the dry composition is dissolved in an aqueous liquid, the calculation for how much dry composition and aqueous liquid is used is as follows: Based on the above equation and after solving for pounds of sodium chloride, sodium carbonate and the aqueous liquid the result to treat 238 pounds of meat is: 1.428 lbs of sodium chloride (equal to 0.6%) and 0.476 lbs of sodium carbonate (equal to 0.2%) for a total of 0.8% ingoing of dry ingredients and 40.936 lbs of aqueous liquid. The drip volume from thermally processed MSSM containing 3% ( w w ) seal protein hydrolyzate (SPH) was 5.8% ( v w ) as compared with 12.8% ( v w ) for meats cooked . In the case of a naturally cured meat, one would exclude sodium erythorbate from the process and use a natural curing aid, such as cherry powder. This example demonstrates that even with no vacuum and hand tumbling, the meat treated with the higher pH aqueous solution absorbed into the meat. Depending on the number of P atoms in the molecule, (2002) A New and Improved Dual Action Whitening Dentifrice Technology Sodium Hexametaphosphate. In Symposium: Phosphates in Food Processing, Ed. One study assessing the effect of sodium tripolyphosphate (STPP) in chicken patties found that there was a direct effect on ionic strength (Papa et al., 1992). Other aspects of the invention are described throughout the specification. therefore, it is generally recognized that the addition of sodium phosphates to pork increases meat ph; increases meat water-holding capacity that assists in reducing purge loss and cook loss; improves meat color, juiciness and tenderness; when used at higher levels, it may make meat too soft and the meat loses its textural identity; pork flavor First, the muscle pH drops due to the accumulation of lactic acid from anaerobic respiration and then the muscle stiffens as rigor mortis sets in. Protein gets charged by lowering or raising its pH. 20 pounds of meat is then processed at a percent addition rate of 12% to achieve a 1.75% ingoing percentage of dry ingredients. It is thought that the mode of action of phosphates is many fold. The term dry composition as used herein refers to a mixture of dry ingredients for processing meats. Save my name, email, and website in this browser for the next time I comment. The pKa of sodium tripolyphosphate is 9.25 (Martell & Smith, 1976). The term natural cure accelerator refers to a natural plant substance that when combined with the natural curing agent works like a color enhancer. Binding the iron delays the development of rancidity in processed meat. Sold in 1 lb. In one embodiment, the method of the present invention is practiced using liquid brine compositions comprising sodium carbonate and salt at a pH of between 10.1 and 11.3. 1-5. as much as technologically needed). phosphates have a common use to improve quality of various meat products by shifting the ph away from isoelectric point, increasing protein solubility, water-holding capacity, emulsion. Phosphates are present normally in all living things . For example, a number of compositions containing different salt concentrations can be applied to a particular type of meat using a particular processing method. Many sources of low sodium sea salt are commercially available. Thereafter, if a 15% addition rate is desired and the dry composition is dissolved in 13.8 pounds of aqueous liquid, the calculation for how much dry composition is used is as follows: where X is the amount of sodium chloride; and. Journal of Food Science, 49(3), pp. Preferably, the yield is 8% or better for meat processed according to the method of the present invention when compared to unprocessed meat. This is also essentially the same mechanism of cooked sausages, which is where phosphates can help with protein extraction, and they do so by kind of the same type of mechanism.. Its main functions are: a. 2004/0219283 describes the use of trehalose to treat uncooked meat in order to decrease shrinkage during cooking. For example, if a 12% addition rate is desired for a 100 pound portion of meat, the meat is processed with sufficient liquid brine composition such that the meat absorbs 12 pounds of the liquid brine composition. 5008 ppm is equal to 0.5008% ingoing percentage. No. Thereafter, if a 12% addition rate is desired and the dry composition is dissolved in an aqueous liquid, the calculation for how much aqueous liquid is used is as follows: To determine the amount of aqueous liquid, the following equation is used: 20 lbs of meat times the addition rate minus the dry composition is equal to the aqueous liquid. There are more than 30 kinds of commonly used food-grade phosphates. This example demonstrates that the aqueous solution is functional when tumbled with meat in the absence of vacuum. The term percent addition rate as used herein refers to the amount of the liquid brine composition that is applied to the meat during processing. Two whole pork loins were injected with the present invention and a water, salt, phosphate aqueous solution. 3.2 Phosphate is widely used in the processing of instant noodles and ordinary noodles as a noodle quality improver. Controlling Texture & Food Preservation Each solution was hand massaged into the meat for 8-10 minutes. Likewise, many of the alternatives to polyphosphate might also have health implications. Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH. The pork loins that were injected with a 23% solution of the liquid brine composition showed very little to no weeping or moisture loss in the holding tray. In this example, chicken breast were untreated, marinated with a 20% solution of phosphate composition, or marinated with a 20% solution of the liquid brine composition of the present invention. The present invention is in the field of processing meat. To identify the parts per million of an ingredient in an aqueous solution, the calculation is thus: The amount of dry ingredients is equal to pounds of meat times parts (%) of ingredient. For example, published U.S. Patent Application No. The term optional ingredients as used herein refers to ingredients used in conjunction with or individually with the present invention for function, flavor, and or color. This has both economical and energy advantages when used, for example, to treat boneless, skinless chicken breast. - 1 lb. During mixing and preparation, the pH of the liquid brine composition fluctuates above 10.5 and the final pH of the aqueous solution is between 10.1 to 10.7. The volume of liquid brine composition may vary and be optimized depending on the storage capacity of the machinery used to process the meat. Ch. 7,060,309 describes the use of sodium bicarbonate under a vacuum to reduce the number of holes in subsequently cooked meat. Interactions between phosphates and meat proteins. There is no substitute for phosphorus in human, animal, or plant nutrition and hence in food production. Determine initial % phosphate in brine (in disodium phosphate equivalent) = [ (weight phosphate x conversion factor) weight of brine] x 100 Calculation = [ (6.41 kg x 1.16) 182.23 kg] x 100 = 4.08% disodium phosphate in brine 2. The European food additive number for it is E452i. During processing, a pickle solution is injected into an artery and distributed throughout the cut via the vascular system. The present invention involves processing meat with a liquid brine composition containing salt and sodium carbonate (as well as optional ingredients) at a pH in the range from 10.1 to 11.3. 1, p. 135). This ratio is greater for processed cooked meat than for unprocessed meat cooked under the same conditions (i.e., same green weight, time and temperature). Phosphates also chelate ions in the protein system, which contributes to increased water-holding capacity. As phosphate rock deposits vary considerably in . 5 p. 65 AVI Publishing Co., Wesport, CT. USA. January 21, 2015 (. Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH. In this study, we proposed the combination . Thanksgiving-inspired products are coming in unexpected forms. Food-grade phosphates are derived from phosphoric acid and can assume many forms. The meat is then cooked and taste tested for the desired amount of salinity. smitsa In addition, phosphorus is part of many products used in modern life. Food Flavorings. The frozen, cubed chicken was either microwave for 1 to 3 minutes, or cooked for 6-8 minutes in a conventional oven set at 325 F. After either microwaving or cooking, the untreated meat had a stringy and dried-out appearance, and was very tough to chew. If not properly dissolved, issues can arise in injection processes. 2. Increase the degree of starch gelatinization, increase the water absorption capacity of starch, increase the water holding capacity of the dough, and make instant noodles rehydrate quickly and easily brew; The bone paste can be employed as the raw material to make bone paste cookies, high-calcium rice noodles, meatballs, meat stuffing, sausage, rice dumplings and bone paste floss. No. This is also the case for adolescents whose diet is high in phosphates., The data we had did not give rise to safety concerns in infants below 16 weeks of age consuming formula and food for medical purposes containing phosphates.. per 100 lbs. This might influence bone reabsorption and affect calcium uptake but there is still a lack of evidence to support this view. The cubed meat was firm and had an excellent response to thumb and fork pressure. The USDA limits use to 0.5 percent of the final product and allows up to 8 ounces of phosphate salts in meat. Please remember that maximum usage levels for phosphates in meat products are 0.5% (8 oz per 100 lbs, 500 grams per 100 kg) of your finished products. Do not use 414 Ph . Clean Label Phosphate Replacers Historically, clean label phosphate replacement has been based primary on water binding capacity. Resource of the Week: Slideshare Presentation on Phosphates Processing Equipment. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. Another optimization method is to apply a given liquid brine composition for varying time periods, thereby adjusting the amount of the composition applied to the meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. More specifically, the pH may range from 10.1 to 10.7. Part of this water is found in free form while the rest is bound to proteins, especially myofibrillar proteins, through charged and polar groups. The boneless skinless chicken breast; untreated, treated with the phosphate composition or treated with the high pH liquid brine composition (the present invention) was placed on a rack in a standard cooking dish. In the meat industry, it is desirable for meat products to retain moisture during storage and cooking. The dry composition is formulated by mixing sodium chloride and sodium carbonate together as a dry blend, along with any optional ingredients. pound of sodium chloride+0.2 pounds of sodium carbonate=1.2 pounds of sodium chloride and sodium carbonate in 100 pounds of processed meat, or 1.2%). Using the liquid brine composition of the present invention, 99.38% of the solution was absorbed; no free moisture remained in the bowl. In recent years, Phosphates have been increasingly . In contrast, the untreated meat remained almost flat, and the meat treated with the Phosphate Composition sprang back slightly, but released large dollops of moisture and did not hold the desired cubed shape. The meat treated according to the method of the present invention out-performed the other samples in the observed areas of measurement. It prevents the heavy cream from becoming unmanageable and coating the equipment during processing. PHOSPHATES - the two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection. For example, 100 pounds of meat treated with the liquid brine composition at an addition rate of 20% (i.e., 20 pounds of liquid brine composition) yields 120 pounds of pre-cooked meat, and represents the meat's pumped weight.. Phosphate rock, pre-concentrated phosphate ore, is the primary raw material for the production of mineral phosphate fertilizer. The chicken containing either solution was then placed into a tumbler. The National Provisioner/Independent Processor. Taste reigns. The weight loss results in the meat generally becoming tougher, there is less amount of product to sell, and that product is of diminished quality. The pH can also be increased to prevent microbes from contaminating the meat. However, sodium carbonate has been described as being less effective for enhancing water retention in meat than other treatments such as alkali silicates (U.S. Pat. One study assessing the effect of sodium tripolyphosphate (STPP) in chicken patties found that there was a direct effect on ionic strength (Papa, Currently, phosphates (E 338341, E 343, E 450452) are authorised food additives in the EU with maximum permitted levels (MPLs) ranging from 500 to 20,000 mg/kg in 104 authorised uses and at, If you are looking for advice on how much phosphate should be added to meat burgers and patties, ask us at FoodWrite Ltd. A number of manufacturers are also looking to remove polyphosphates from meat products and there are, Fuhrmann, E. (2015) Phosphates: Highly Functional, Hard To Replace. For many years now, the meat industry and public health bodies globally have looked to reduce sodium chloride intake because of the link to high blood pressure (hypertension). Malabars Ultra Phos P includes highly soluble polyphosphates specifically formulated to work in your brine solutions, to ensure that the salts do not crystallize and clog the injection needles. Sodium tripolyphosphate (STP) accounts for approximately 80 percent of phosphates in further processed meat. It has been found that at these higher pH levels, and in particular between 10.3 and 10.7, water, fats, tissue fibers and protein bind much faster and more permanently than at a lower pH. Their functionality remains unique in the world of food ingredients. When the terms one, a, or an are used in this disclosure, they mean at least one or one or more, unless otherwise indicated. Generally, the ionic strength and pH can operate independently of each other in a protein food. A possible issue with phosphates, especially polyphosphate as an additive is the possibility that it might bind and sequester minerals such as calcium. Sodium tripolyphosphate (STPP) is the primary nonchloride salt used in the processing of muscle foods. In addition, turbinado sugar was used at 0.00825 lbs per 12.5 lbs of meat and natural flavoring was added at 0.00335 lbs per 12.5 lbs of meat. The use of sodium bicarbonate in the meat treatment industry has also been previously reported. Protein systems which are to be cooked or processed further benefit from a slightly higher pH and ionic strength because water or moisture binding improves as a result (Lawrie & Ledward, 2006). When acidic phosphate is used in the curing process, phosphates shorten the curing process, he adds. 192-1995, Rev. The present invention involves processing meat with a liquid brine composition containing salt and carbonate salt (as well as optional ingredients) at a pH in the range from 10.1 to 11.3. Please read our affiliate marketing disclosure for more information about terms and conditions. The liquid brine composition is formulated to a specified concentration of each ingredient. Meat treatments are well known for enhancing the appearance and flavor of meat products for use by consumers. If you increase the ionic strength using neutral food salts, the pH becomes more acidic. No. Accordingly, there remains a need to provide methods for processing meat to enhance moisture and flavor retention using phosphate free compositions. Saccharides may come from a variety of sources ranging from processed table sugar to less processed forms, such as evaporated cane juice, evaporated cane syrup, turbinado sugar, cane extracts or other sweeteners. Introduction and objectives: The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. By continuing to browse the site you are agreeing to our use of cookies in accordance with our. In addition, the overall appearance of the meat is not enhanced and quality is diminished when excessive moisture is lost during cooking. Martell, A. E., & Smith, R. M. (1974). From the time an animal is slaughtered, its carcass begins to lose water, which results in a shrinkage, or weight loss, of the meat. The addition of sodium phosphates acts to reverse the process by increasing the pH and chelating the calcium and thereby allowing the muscle tissue to open up and retain moisture. The term natural juices as used herein refers to the liquid naturally contained in meat, vegetable or fruit. Meats that have undergone phosphate treatments are commonly known in the meat industry as being over-processed or having a processed look and/or taste. Unlike sodium bicarbonate, which is commonly used as a buffering agent in a variety of commercial foodstuffs, sodium carbonate often raises the pH to an undesirable level and is therefore not the alkali source of choice for processing meat. It was observed that the chicken treated with the present invention had very little of the moisture weeping during cooking. 5,939,112, a composition optionally containing sodium carbonate at a pH of 5 to 10, and preferably from 6.5 to 8.5, is described for treating meat at a temperature of 20 C. or lower. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Buffering capacity, chelation, water-holding capacity and solubility vary greatly, depending upon the chain-length of the respective phosphate.. Two of the loins were frozen, while the other two were refrigerated for further processing for 24 hours. Yuan explains how phosphates improve the eating quality of meat. 1 oz. Alkaline phosphates can increase the pH of muscle, thus moving it away from the protein isoelectric point, that point where the muscle has lowest water-holding capacity. They may be utilized to enhance flavor or as a bulking agent. (2006). Method of phosphate addition is another consideration, as phosphates tend to be less soluble than other ingredients. J. Clin. The present invention is in the field of processing meat. Superior cook yields cannot be over emphasized, especially when quality is considered, Anderson adds. Generally, its purpose in food is as a texturizer, sequestrant, thickener, and emulsifier. The term parts refers to, for example, parts per million, and is usually used to express the ingoing percentage of dry ingredients. The chicken was then tumbled at a revolution rate of about 6 to 10 revolutions per minute in a 500 pound tumbler for about 30 minutes. Polyphosphates are legally permitted additives that are widely used to aid processing or to improve eating quality of many foods, particularly meat and fish products. The hydrated protein forms a matrix that entraps the fat, with the phosphate stabilizing the emulsion during the cooking process. A phosphate concentration of about 0.3% or higher is believed to act on muscle proteins by increasing the pH, ionic strength, and specifically by complexing protein-bound Mg and Ca, which results in increased solubilization of myosin and actin (actomyosin dissociation and depolymerisation of thick and thin filaments; Xiong, 2004 ). a) preparing a dry composition comprising from 0.1 to 3.0 parts of salt per 100 parts of the uncooked meat and from 0.1 to 0.5 parts of sodium carbonate per 100 parts of the uncooked meat; b) dissolving the dry composition in an amount of aqueous liquid to form a phosphate free liquid brine composition; c) providing a portion of uncooked meat having a given weight, wherein the uncooked meat is selected from the group consisting of: poultry, pork, lamb and beef; and. In order to provide a clear and consistent understanding of the specification and claims, including the scope to be given such terms, the following non-limiting definitions are provided. Sodium carbonate has been described before for use in different industries, such as water softening, etc. Phosphate additives can: Keep food moist for a longer period of time Improve the taste and texture of food Preserve food and extend expiration dates Make food taste creamier Maintain juiciness of meat Help with meat processing Prevent beverages from separating into their ingredients Adjust the acidity of food and beverages Only pyro and higher-order phosphates have chelation capacity, and this varies by mineral and pH., From a USDA labeling perspective, phosphates need only be declared as sodium phosphate, or in the case of the new generation of no-sodium phosphates, then potassium phosphate. But in actuality, each is unique in character and performance, Anderson says. The salt used in the present method may be sodium chloride, or it may also be a mixture of sodium chloride, potassium chloride and magnesium chloride. Applicable types: Weathered or mud-rich phosphorite The term green weight as used herein refers to the weight of the meat product before processing and cooking. Critical stability constants (Vol. New York: Plenum Press. Specifically, with regard to a 5,000 pound tumbler that normally would tumble boneless skinless chicken breast at a 20% addition rate for about 45 minutes, using the methods of the present invention, the tumble times were reduced to about 30 minutes. Shrinkage during cooking is caused by a loss of liquid, and can be measured by weight loss of the meat. Phosphates are used in food processing for a variety of chemical and biochemical functions to produce a consistent product that meets consumers' desires and expectations. The main functional property of phosphate is to change the pH of the meat system. Food-grade plastic or stainless steel tub or a large crock or jar smoker.2; Wood chips or liquid smoke if you choose not to use natural smoke. The percent addition rate refers to the amount of the liquid brine composition that is applied to the meat during processing. Both roasts were placed on a roasting rack and cooked to an internal temperature of 162 F. The meat was then removed from the oven and allowed to stand for 15 minutes. There are also metaphosphates, which are composed of several phosphates in a ring-shape structure. Accordingly, there remains a need to provide methods for processing meat to enhance moisture and flavor retention using phosphate free compositions. Such compositions may also include other optional ingredients, such as saccharide and natural flavorings. 687-694, White, D.J. Natural flavorings also may be used in the composition. The below calculation extrapolates the relationship of pounds into parts per million and ingoing percentage of the composition. Its all about binding water and delivering a succulent meat product. Additional optional ingredients that also may be used for function, flavor, and or color in the composition include but are not limited to; phosphates, nitrites, nitrates, lactates, acetates, starches, diacetates, spices, spice extractives, carageenans, sodium bicarbonate, sugars, dextrins, maltodextrin, ammonium hydroxide erythorbate, ascorbic acid salts, antioxidants, vinegars, gums, broths, alginates, oil extracts and coloring agents proteins, such as wheat, milk or soy protein powders may also be included in the composition. The term natural flavorings as used herein refers to ingredients such as rosemary extracts, etc. 250 pounds of boneless, skinless chicken breast pieces were either: untreated, marinated in a 20% solution of phosphate composition or marinated in a 20% solution of the present invention liquid brine composition. For comparison, ingredient/meat weight=ppm (parts per million) or ingoing percentage. After the meat was in the vacuum tumbler, it was cooked in a conventional oven. In this process, the raw material is heated to remove moisture and release fat. The pork loin treated with the present invention liquid brine composition had more noticeable moisture in the cooked meat than the phosphate composition treated meat. 31. injection solutions, INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, Food compositions, function of food ingredients or processes for food or foodstuffs. A total of 1.5 pounds of each solution from Table 4 was added to each pork loin sample for the examples below. "Cured meat develops color due to the binding of myoglobin with nitric oxide. The meat treated with the present invention liquid brine composition showed very little weeping or juice loss during cooking. In one embodiment, the amount of saccharide is from 0.1 parts to 1.0 parts per 100 parts of meat. Lawrie Meat Science. The meat weight prior to treatment was 12.5 lbs. Phosphates are used in meat products for preservation of natural flavours. That's one of the functions of phosphates. Browse diverse articles and stories on phosphates in meat processing. In this example, beef strip loin was selected, which is a widely used meat cut with versatility for both premium grades steaks and lower utility steaks. Morocco has 70% of the world's phosphate reserves, and OCP is responsible for mining, processing . 1036-1038 (Article), Trout, G. R., & Schmidt, G. R. (1984). obtained by injecting solutions; Macerating solutions, Tenderised or flavoured meat pieces, e.g. d) treating the portion of uncooked meat with a 10% to 30% w/w addition rate of the liquid brine composition to form an uncooked processed meat with a predetermined amount in parts of salt and sodium carbonate in 100 parts of the uncooked processed meat; wherein the amount of aqueous liquid used in step b) is calculated from the given weight of the uncooked meat, the addition rate of the liquid brine composition, and the predetermined amount in parts of salt and sodium carbonate in 100 parts of the uncooked meat; and. The meat treated with the liquid brine composition had very little to no moisture loss after reheating. Phosphates act to increase the water holding capacity of meat, by forcing the proteins apart, which in turn allows water to move in between protein molecules. The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. One optimization method is varying the concentration of salt in the composition. Available in 8 oz, 5 lb, or 45 lb packages. 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