Developing an intense cured pigment (by reducing nitrite residuals). The meat is then cooked and taste tested for the desired amount of salinity. Few studies have assessed the effect of HPP on the phosphate reduction of meat products. The desired salinity of the processed meat can also be determined by routine optimization. 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; 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. they are derived from vegetables or fruits. PHOSPHATES - the two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection. 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. Benefits of phosphate use. These optimization methods may also be applied to adjust the amount of natural flavorings, artificial flavorings and sweetness (i.e. The term aqueous liquid as used herein refers to any water-based liquid used to dissolve the dry composition into solution. Variations may be also expected between animal species and age at slaughter. The present invention relates to a method of processing uncooked meat to enhance flavor and moisture retention comprising the steps of: 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 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 wherein the liquid brine composition has a pH from 10.1 to 11.3. The primary purpose of a processing aid is to facilitate the manufacturing of a food product. Mix into meat until well distributed, mix for approximately five minutes. 6,899,908 and 6,713,108. Correspondingly, each of the ingredients may be systematically added to the aqueous liquid and dissolved into solution. Materials and method: We determined the phosphorus/protein ratio in fresh meat and fish products with varying . The present invention is in the field of processing meat. 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. 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. 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. Unfortunately from a product development point of view, a low salt meat product is susceptible to spoilage and even compromises food safety. This changes the protein, says Peng Yuan, scientist and manager-application and product development, Innophos Inc., Cranbury, NJ. There are more than 30 kinds of commonly used food-grade phosphates. The percent addition rate refers to the amount of the liquid brine composition that is applied to the meat during processing. The amount of saccharide in the processed meat product may range from 0.05 parts to 2.50 parts per 100 parts of meat. Furthermore, naturally cured meats also usually include a cure accelerator, such as erythorbate to help aid the color curing process. One optimization method is varying the concentration of salt in the composition. The challenge for meat processors is maintaining yields for the naturally cured meats without the use of phosphates. They improve stability of emulsion products, such as hot dogs, and reduce purge after vacuum packaging. obtained by injecting solutions; Macerating solutions using additives, e.g. 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 addition of STPP and sodium chloride (NaCl) in poultry-processing formulations has been shown to have a number of advantages. In addition, U.S. Pat. In the US there is a sodium phosphate limit of 1/2% in the finished product. Methods for Processing Meat using Phosphate Free High PH Compositions Containing Salt and Sodium Carbonate, Application filed by QST INGREDIENTS AND PACKAGING Inc. Help maintain product wholesomeness. In poultry, specific phosphates are commonly used to improve water binding, which may be reduced by rigor mortis. These issues represent a huge environmental burden and jeopardise food production. 1991) and in cooked cured chopped meat (Codex Stan 098- 1981, Rev. Make juicier meat products and increase profits by adding cold phosphate and sodium phosphate to your meat products, or use a seasoning with cold phosphate already included. Hand tumbling means hand massaging the meat by flipping it over from one end to another, ensuring that the solution covers all parts. The ingredients were mixed in the solution until all the ingredients were dissolved. However, this has been found not to be true using the compositions of the present invention. In this example, 0.25 pounds of the dry composition ingredients were added to ten pounds of water (in the form of eight pounds of water plus two pounds of ice) to achieve an addition rate of 20% and an ingoing percent of 0.48%; wherein X is the amount of dry ingredients; The liquid brine composition temperature was 34 F. during mixing. Its also worth noting that phosphates, especially polyphosphates are used routinely in toothpastes (White, 2002). 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. 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. Non-iodized salt. Ch. In this study, we proposed the combination . This dry blend is then dissolved in aqueous liquid such that the dry blend is fully dissolved into a liquid brine composition. 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. For comparison, ingredient/meat weight=ppm (parts per million) or ingoing percentage. However, when meat protein is charged, it attracts water and binds it. Critical stability constants (Vol. Hamm, R. (1971). The frozen pork roasts were kept frozen for 7 days, and then thawed to about 36 F. The meat that had been treated with the present invention liquid brine composition had significantly less moisture in the holding tray after thawing than did the meat treated with the Phosphate Composition. White, D.J. (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). Phosphates are the likely key ingredient in very successful competition injections like FAB and Butcher's Too much phosphate can give a metallic or soapy flavor. The amount of immobilized water depends on the available space within the myofibrillar structure and, in fact, the volume of myofibrils is decisive to the water-binding capacity of the muscle. The buffering capacity of phosphates decreases as chain length increases, Yuan says. Ingoing percentage=((dry composition (lbs. Pyro and polyphosphates have been proven to be excellent chelators of iron. 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. Phosphates are also used in making baking powder and cola drinks, and great quantities are used in fertilizers and detergents. In U.S. Pat. Nutrition Supplements. When using the low sodium sea salt, the total amount of sodium present nutritionally in the treated meat is reduced by at least 40%, and there is no loss in performance of the meat. If you increase the ionic strength using neutral food salts, the pH becomes more acidic. Phosphates added to uncooked frozen poultry products exert a cryoprotective effect on the protein and lipids. Phosphates used in meat and meat products have together with phosphates at the same time to a meat. Additionally, the mouth feel and tenderness of the meat was natural and more appealing. Tumbling/massaging - Many processors utilize machines that resemble a concrete mixer to tumble or massage cuts as they are cured. Fuhrmann, E. (2015) Phosphates: Highly Functional, Hard To Replace. smitsa In another embodiment, the pH of the liquid brine composition is between 10.3 and 10.7. The key functions are pH modification and protein modification.. Sodium chloride is obtained from A&B Ingredients, Los Angeles, Calif. Natural flavorings such as rosemary extracts are obtained from Kalsec Flavor Company, Los Angeles, Calif. To calculate the amount of the liquid brine composition to be applied to the meat, the weight of the meat is multiplied by the desired final ingoing percentage of the liquid brine composition. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Our phosphate solutions allow food processors to develop healthier, tastier, and more convenient meat, seafood, and poultry products while simultaneously improving efficiency and reducing costs. 4,818,528 that teaches treating and packaging fresh meat to retain the fresh meat color and to postpone microbial deterioration and spoilage. Browse diverse articles and stories on phosphates in meat processing. Aqueous liquids include water, broths (vegetable or animal), natural juices (vegetable, animal or fruit) and blood. In tumbled systems, undissolved phosphates will not be properly absorbed by the protein. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in. Additionally, a lot of the moisture had released from the chicken breast and was in the bottom of the cooking tray. The meat treated with the present invention liquid brine composition showed very little weeping or juice loss during cooking. 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 It is the weight of the dry composition divided by the weight of the liquid brine composition multiplied by the percent addition rate (i.e. Phosphogypsum: An Industrial By-product . When meat is cooked, iron will be partially released from hemoglobin and myoglobin, which in turn will facilitate lipid oxidation in final products. A single type of saccharide or a combination of saccharides may be used in the composition. Sea salt is generally regarded as being low in sodium if it contains 40% less sodium than sodium chloride, and in many instances may contain 50% or even 70% less sodium. Support small. Our phosphates increase flexibility and solubility of your brine solutions reducing downtime on existing equipment and thus increasing capacity. 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. No. The National Provisioner/Independent Processor. This study investigated the effect of reducing sodium chloride (NaCl) and phosphate in meat emulsion models added of chloride salt substitutes (KCl and CaCl 2) on the physicochemical characteristics and microstructure of meat emulsions containing high content of mechanically deboned poultry meat (MDPM).Ten treatments were performed containing NaCl, KCl, CaCl 2, or blend of these salts, with . It was also observed that the meat treated with the liquid brine composition did not have the warmed-over flavor associated with freezing and thawing meats. The meat was then allowed to soak in the remaining marinade for about 20 minutes. 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. Applicable types: Weathered or mud-rich phosphorite Protein gets charged by lowering or raising its pH. 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.. Each solution was hand massaged into the meat for 8-10 minutes. This assists the protein with binding water and minimizes moisture loss during thawing while also protecting against the development of rancid flavors. 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. 0.6 parts of sodium chloride+0.2 parts of sodium carbonate=0.8% ingoing percentage of dry composition. 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. The nitrites may be added to the dry ingredients or added in liquid form to the liquid brine composition. Poultry meat. If labeling restrictions prevent the use of phosphates, dried plums are a natural alternative. Controlling Texture & Food Preservation 1991). The polyphosphates have the E number E452. In the US, it is commonly made up of sodium chloride with 6.25% nitrite and is known as "pink salt.". 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 amount of natural flavorings in the liquid brine composition may be from 0.001 to 0.1 parts per 100 parts of uncooked meat, which is the same as saying the processed meat contains 10 to 1,000 ppm of natural flavorings. There are also metaphosphates, which are composed of several phosphates in a ring-shape structure. "Cured meat develops color due to the binding of myoglobin with nitric oxide. 1: Moisture levels in shrimp. The term pumped weight as used herein is determined by adding together the green weight plus the weight of the liquid brine solution retained by the meat. The meat treated with the phosphate composition showed signs of heavy moisture loss and spongy, gritty, slimy mouth feel, and it appeared smooth and over-processed. This means that the ratio of sea salt to sodium carbonate may range from: Accordingly, the ratio of salt to sodium carbonate may vary from 0.2 to 30. Phosphates are not permitted in fresh meat but could be added to meat preparations, minced meat and meat products (Regulation EC No 853/2004, 2004). Likewise, many of the alternatives to polyphosphate might also have health implications. The chair of EFSAs expert Panel on Food Additives and Flavorings (FAF) stated: We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers, and children with average consumption of phosphates in their diet. 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. Common practice now is to combine both salt and phosphates because both act synergistically. Papa, C., Lyon, C., & Wilson, R. (1992). The cubed meat was firm and had an excellent response to thumb and fork pressure. It is commonly thought that the effervescent qualities of sodium bicarbonate make it a better choice over sodium carbonate to enhance moisture retention. Subscribe to Food Business News' free newsletters to stay up to date about the latest food and beverage news. 1991), in cooked cured pork shoulder (Codex Stan 097-1981, Rev. Modifications of the above-described modes (for carrying out the invention that are obvious to persons of skill in the art) are intended to be within the scope of the following claims. No. The meat industry desires processed meat products that are cured without the use of nitrites. October 14, 2019 Visit our updated. Currently phosphates as additives in food supplements can be used atquantum satis(i.e. Principle: Rock phosphate often adheres to wet ore mud, which is placed in water to remove the surface mud materials and separate fine ore particles, such as phosphate mud, clay ore, and fine quartz. 0.3 pounds of sodium chloride+0.05 pounds of sodium carbonate=0.35 pounds of sodium chloride and sodium carbonate in 20 pounds of processed meat, or 1.75%). 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. Interactions between phosphates and meat proteins. We use cookies to provide you with a better experience. The isometric point of meat is around 5.2 to 5.3. 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. Copyright 2022 | WordPress Theme by MH Themes. 3.2 Phosphate is widely used in the processing of instant noodles and ordinary noodles as a noodle quality improver. The use of phosphates in meat and poultry products is advancing, but restricted. In the meat industry, it is desirable for meat products to retain moisture during storage and cooking. Thanksgiving-inspired products are coming in unexpected forms. The ingoing percent of ingredients is a measure of the amount of ingredients with which the meat is being treated. For example, if 100 pounds of meat are processed according to the present invention and the desired amounts of sodium chloride and sodium carbonate in the processed meat are 1 pound of sodium chloride per 100 pounds of meat and 0.2 pounds of sodium carbonate per 100 pounds of meat, then the ingoing percentage is 1.2% (e.g.) 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 Two whole pork loins were injected with the present invention and a water, salt, phosphate aqueous solution. 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. The other aspect of low salt is poor texture and lower cooking yields of the meat product. (The E numbers for diphosphates, E450 and triphosphates are E451). 687-694, White, D.J. 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. Effects of RigorState, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of FrankfurterType Sausages. An example is the use of phosphates in the curing of ham where approved additives are sodium or potassium salts of tripolyphosphate, hexametaphosphate, acid pyrophosphate, or orthophosphates, declared as "phosphates . We make food taste better, last longer and become more affordable thus serving millions safe and healthy food around the world. 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