METHOD FOR PROVIDING A MARBLEIZED MEAT PRODUCT

Abstract

Marbleized meat products are prepared by providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70 to about 120 C., wherein substantially all of the fat is from an animal source; and providing a water composition at a temperature of from about 15 to about 32 C. The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25 C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein. The composition is cooled to a temperature at or less than about 10 C. and injected into a meat portion to provide a marbleized meat product. The average temperature of the marbleized meat product does not exceed about 7 C.

Claims

1. A method of producing a marbleized meat product comprising: a) providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70 to about 120 C., wherein substantially all of the fat is from an animal source; b) providing a water composition at a temperature of from about 15 to about 32 C.; c) mixing the fat composition and the water composition at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25 C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein; d) cooling the fat-containing brine composition to a temperature at or less than about 10 C.; e) injecting the cooled homogenized fat-containing brine composition into a meat portion to provide a marbleized meat product; and f) storing the marbleized meat product at a temperature below about 7 C.; wherein throughout the method, the average temperature of the marbleized meat product does not exceed about 7 C.

2. The method of claim 1, wherein the homogenized fat-containing brine composition is at a temperature of less than about 4.5 C. when it is injected into the meat portion.

3. The method of claim 1, wherein the homogenized fat-containing brine composition has a viscosity of from about 10 to about 250 cP at 10 C.

4. The method of claim 1, wherein the homogenized fat-containing brine composition has a viscosity of from about 20 to about 150 cP at 10 C.

5. The method of claim 1, wherein the homogenized fat-containing brine composition has a viscosity of from about 10 to about 250 cP at 4.5 C.

6. The method of claim 1, wherein the homogenized fat-containing brine composition has a viscosity of from about 20 to about 150 cP at 4.5 C.

7. The method of claim 1, wherein the fat-containing brine composition is homogenized by exposure of the fat-containing brine composition to ultrasonic energy.

8. The method of claim 1, wherein the homogenized fat-containing brine composition is injected into the meat portion to provide from about 1 to about 5% percent additional fat in the marbleized meat product.

9. The method of claim 1, wherein the homogenized fat-containing brine composition is injected into the meat portion to provide from about 1.5 to about 3 percent additional fat in the marbleized meat product.

10. The method of claim 1, wherein the marbleized meat product is substantially free of non-endogenous enzyme.

11. The method of claim 1, wherein the homogenized fat-containing brine composition comprises one or more additives selected from the group consisting of salt, synthetic antioxidants, natural antioxidants, and bacterial and pathogen inhibitors.

12. The method of claim 1, wherein the homogenized fat-containing brine composition is phosphate-free.

13. The method of claim 1, wherein the homogenized fat-containing brine composition comprises an antifoaming agent.

14. The method of claim 1, wherein the marbleized meat product is beef.

15. The method of claim 14, wherein the fat is beef tallow.

16. The method of claim 1, wherein the marbleized meat product is pork.

17. The method of claim 16, wherein the fat is pork lard.

18. The method of claim 1, wherein no single ingredient other than fat, antimicrobials and water is present in the fat-containing brine composition in an amount greater than about 10% by weight.

19. The method of claim 1, wherein the total amount of ingredients other than fat, antimicrobials and water in the fat-containing brine composition does not exceed about 25% by weight of the composition.

20. The method of claim 1, wherein no single ingredient other than fat, antimicrobials and water is present in the fat-containing brine composition in an amount greater than about 10% by weight; and the total amount of ingredients other than fat, antimicrobials and water in the fat-containing brine composition does not exceed about 25% by weight of the composition.

21. The method of claim 1, wherein the fat-containing brine composition contains starch in an amount up to about 10% by weight.

22. The method of claim 1, wherein the fat-containing brine composition consists essentially of TABLE-US-00012 Tallow 5-30% sodium phosphate 0.5-5% Salt 0.5-5% Lecithin 0.3-5% Flavor 0-8% water qs.

23. The method of claim 20, wherein the lecithin is sunflower lecithin.

24. The method of claim 1, wherein the fat-containing brine composition consists essentially of TABLE-US-00013 Tallow 5-30% sodium phosphate 0.5-5% salt 0.5-5% lecithin 0.2-5% Starch 0.5-8% Dextrose 0.3-3% Flavor 0-8% water Qs.

25. The method of claim 1, wherein the homogenized fat-containing brine composition in step c) is prepared in a two step process comprising first mixing the fat composition and the water composition and then further aggressively mixing the fat-containing brine composition to homogenize the fat-containing brine composition.

Description

DETAILED DESCRIPTION OF PRESENTLY PREFERRED EMBODIMENTS

[0028] The embodiments of the present invention described below are not intended to be exhaustive or to limit the invention to the precise forms disclosed in the following detailed description. Rather a purpose of the embodiments chosen and described is so that the appreciation and understanding by others skilled in the art of the principles and practices of the present invention can be facilitated.

[0029] The meat to be treated in accordance with the present invention may be any variety of meat from any species. Suitable meats include those obtained from bovine, porcine, equine, caprine, ovine, avian animals, or any animal commonly slaughtered for food production. Bovine animals may include, but are not limited to, buffalo, and all cattle, including steers, heifers, cows, and bulls. Porcine animals may include, but are not limited to, feeder pigs and breeding pigs, including sows, gilts, barrows, and boars. Ovine animals may include, but are not limited to, sheep, including ewes, rams, wethers, and lambs. Poultry may include, but are not limited to, chicken, turkey, and ostrich.

[0030] In a preferred embodiment, the meat to be treated is beef or pork. Although the following description is directed towards fresh beef cuts, embodiments of the present invention may be suitable for other types of meat.

[0031] The meat may be provided in any suitable cut or portion, including whole carcasses (especially poultry), primals (hams), sub-primals, steaks, and irregular cuts. In a preferred embodiment, the meat is provided in cut portions wherein the marbling can be observed by the potential purchaser prior to purchase. In a particularly preferred embodiment, the meat is provided in a cut steak portion.

[0032] As noted above, a fat composition is used in the present process that comprises fat and an emulsifier.

[0033] The fat is any suitable fat, wherein substantially all of the fat is from an animal source. Limiting the fat to animal sources is particularly beneficial in order to preserve flavor and ingredient consistency in the meat product. Preferably, the fat is a fat sourced from the same animal species as the meat to be treated. This embodiment is particularly preferred because flavor and ingredient consistency is particularly maximized. In an embodiment, the fat is tallow from a bovine source (preferably cattle). In another embodiment, the fat is tallow from an ovine source (preferably sheep). In another embodiment, the fat is lard from a porcine source. In an embodiment, the fat is obtained from the rendering of beef co-products. The co-products are heated and the liquid fat is removed. The tallow preferably is substantially free of protein and water. Further processing of tallow includes steps such as caustic refining (removes free triglycerides to improve flavor and stability), bleaching (removes unwanted color), and deodorizing (removes unwanted odors).

[0034] Emulsifier is used in preparing the fat composition, in order to provide stability and other desired handling properties. The emulsifier may be selected from any suitable emulsifier for use in food products. Examples of emulsifiers include lecithin (such as soy lecithin and sunflower lecithin), distilled monoglycerides, and emulsifiers derived from tallow (i.e. a self-emulsifying tallow generated by chemically processing the tallow with NaMeOH as a catalyst).

[0035] The emulsifier is mixed with the fat in an amount effective to emulsify the fat with the water to be provided in step b) of the method. For example, the amount of lecithin to be incorporated is generally calculated based on the amount of fat or oil in the emulsion. Typical amounts are in the range of 10-15% by weight of the weight of the fat when using liquid lecithin.

[0036] The fat composition is brought to a temperature of from about 70 to about 120 C., before, during or after mixing of the fat with the emulsifier.

[0037] A water composition is additionally provided, and brought to a temperature of from about 15 to about 32 C.

[0038] Either the fat composition or the water composition may additionally comprise optional ingredients, such as flavorants, etc., as discussed more completely below.

[0039] The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition, and more preferably from about 10% to about 20% fat to form a fat-containing liquid brine composition. The respective temperatures of the fat composition and the water composition and conditions of mixing are selected so that the resulting fat-containing liquid brine composition is mixed at a temperature of at least about 25 C.

[0040] The fat-containing liquid brine composition is substantially free of Allergenic Protein. For purposes of the present invention, an Allergenic Protein is a protein from a food source selected from the group consisting of peanuts, soybeans, cow's milk, eggs, fish, crustacean shellfish, tree nuts, and wheat. These food sources are recognized as the source of 90 percent of food allergies in the US, and so the presence of proteins from these sources in the meat of the present invention is undesirable. Additionally, the Food Allergen Labeling and Consumer Protection Act of 2004 requires that the label of a food that contains an ingredient that contains protein from one of these food sources declare the presence of the allergen in the food.

[0041] In an embodiment of the present invention, the fat-containing brine composition is substantially free of proteins from a source other than the type of meat that is to be marbleized. In another embodiment of the present invention, the marbleized meat product is substantially free of non-endogenous enzymes. This embodiment is advantageous in that the meat product does not contain enzymes that do not naturally occur in the meat product, which some consumers may find to be objectionable or undesirable.

[0042] In an embodiment of the present invention, no single ingredient other than fat, antimicrobials and water is present in the fat-containing brine composition in an amount greater than about 10% by weight. This embodiment is advantageous in that the amount of each individual additive to the meat product is comparatively low. This is beneficial because no individual additive is present in an amount that will dominate any aspect of the organoleptic properties of the final product such as flavor and/or texture of the meat pro product. In another embodiment of the present invention, the total amount of ingredients other than fat, antimicrobials and water in the fat-containing brine composition does not exceed about 25% by weight of the composition. This embodiment likewise may be beneficial in flavor and texture properties of the meat, and/or from the perspective of providing a more natural food product without an undesired content of fillers or additives that certain consumers may find to be objectionable or undesirable. In another embodiment of the present invention, no single ingredient other than fat, antimicrobials and water is present in the fat-containing brine composition in an amount greater than about 10% by weight; and the total amount of ingredients other than fat, antimicrobials and water in the fat-containing brine composition does not exceed about 25% by weight of the composition.

[0043] The fat composition and the water composition may be mixed using any appropriate mixing system. In an embodiment of the present invention, the fat composition and the water composition may be mixed in a two step process comprising first mixing the fat composition and the water composition and then further aggressively mixing the fat-containing brine composition to homogenize the fat-containing brine composition. The first mixing step may be carried out using a mixer appropriate for initial mixing, such as a hand held high speed mixer or its large scale equivalent. The mixing may be carried out in a batch process or a continuous mixing process. In the two step mixing process embodiment, the fat-containing brine composition is then further mixed to homogenize the fat-containing brine composition. This homogenization step may be carried out using any suitable homogenizer high shear mixer, or the like. An example of a homogenizer is the Gaulin model 31 M homogenizer or its large scale equivalent.

[0044] In another embodiment of the present invention, the homogenization step is carried out by exposing the fat-containing brine composition to ultrasonic energy. The use of ultrasonic energy may reduce foam formation or otherwise control the presence of foam, and also may provide reduction of microbial content of brine or reduction in the viscosity of the homogenized fat-containing brine composition.

[0045] As used herein, ultrasonic energy means mechanical, vibratory energy that operates at frequencies greater than audible sound. Ultrasonic energy has a frequency that is inaudible to the human ear, typically at least about 10 kHz, and more typically at least about 16 kHz or at least about 20 kHz. Systems for generating ultrasonic energy are available from commercial sources (e.g., Hielscher GmbH, Teltow, Del.). The ultrasonic energy generated by these systems typically has a frequency of about 15-100 kHz. In some embodiments, the ultrasonic energy has a frequency of about 20-50 kHz. In some embodiments, the ultrasonic energy has a frequency of about 16-50 kHz or more preferably about 16-24 kHz. In some embodiments, the meat and/or homogenized fat-containing brine composition is subjected to ultrasonic energy having a power of about 0.2-25 kW. In other embodiments, the meat and/or homogenized fat-containing brine composition is subjected to ultrasonic energy having a power of about 0.3-20 kW. In further embodiments, the meat and/or homogenized fat-containing brine composition is subject to ultrasonic energy having a power of about 0.4-15 kW.

[0046] The homogenization step may be carried out in a batch process or a continuous homogenization process.

[0047] Alternatively, fat composition and the water composition may be mixed in a one step process, using equipment capable of providing a homogenized fat-containing brine composition, such as described above.

[0048] The homogenized fat-containing brine composition is then cooled to a temperature at or less than about 10 C., and preferably to a temperature at or less than about 4.5 C. The fat-containing brine composition is prepared so that the composition is pumpable at the desired temperature of injection. Preferably, the fat-containing brine composition has a viscosity of less than about 250 cP at 10 C., preferably at a temperature of 4.5 C., and more preferably at a temperature of 0 C.

[0049] In an embodiment of the present invention, the composition components and conditions of homogenization are selected to provide a homogenized fat-containing brine composition that has a viscosity of from about 10 to about 250 cP, more preferably from about 20 to about 150 cP at 10 C. In another embodiment of the present invention, the composition components and conditions of homogenization are selected to provide a homogenized fat-containing brine composition that has a viscosity of from about 10 to about 250 cP, more preferably from about 20 to about 150 cP at 4.5 C. In another embodiment of the present invention, the composition components and conditions of homogenization are selected to provide a homogenized fat-containing brine composition that has a viscosity of from about 10 to about 250 cP, more preferably from about 20 to about 150 cP at 0 C.

[0050] For purposes of the present invention, viscosity measurements are carried out using a Brookfield viscometer with a #62 probe at 50 rpm at the indicted temperature.

[0051] The homogenized fat-containing brine composition is injected into a meat portion to provide a marbleized meat product. In an embodiment of the present invention, an amount of homogenized fat-containing brine composition is injected into the meat portion to provide from about 1 to about 5%, more preferably from about 1.5 to about 3%, added fat in the final product.

[0052] Preferably, the homogenized fat-containing brine composition is injected into the meat portion within about 8 hours of the homogenized fat-containing brine composition being cooled to a temperature at or less than about 10 C., and preferably at a temperature at or less than about 4.5 C. The homogenized fat-containing brine composition is preferably at this reduced temperature when it is injected into the meat portion.

[0053] The homogenized fat-containing brine composition is injected into a meat portion using any suitable injection equipment, including but not limited to equipment manufactured by Wolf-Tech, Kingston, N.Y. This equipment generally draws liquid brine from a tank and delivers it using pressure through needles to the meat portions. An example of a commercially available brine injector/pump is the Schrder IMAX 630 available from Wolf-Tech, Kingston, N.Y. Another example of an injector system is the Stork/Townsend 1400 injector.

[0054] The homogenized fat-containing brine composition preferably meets the above noted viscosity properties for most effective processing operations.

[0055] Preferably, the homogenized fat-containing brine composition components and injection conditions are selected to minimize generation of foam during the injection process. Various approaches to minimize foam may be used individually or in combination. For example, injection under low pressure has been found to be desirable. Additionally, injection using a simplified hypodermic type needle system with the only hole at the tip of the needle is also desirable under certain conditions. While not being bound by theory, it is believed that this injection configuration may be less abusive on the brine and result in less foaming.

[0056] After injection of the homogenized fat-containing brine composition into the meat portion, the marbleized meat product is stored at a temperature below about 7 C.

[0057] Significantly, throughout the method of the present invention, the average temperature of the marbleized meat product does not exceed about 7 C. The ability to provide this marbleized meat product using a process that meets or exceeds established food safety standards is a significant advance in the art.

[0058] As noted above, the homogenized fat-containing brine composition used in the present invention may also include a variety of optional additives. Examples of suitable additives may include salts, synthetic antioxidants, natural antioxidants such as rosemary, and antimicrobials (e.g. bacterial and other pathogen inhibitors such as sodium or potassium lactate). Additionally, flavorings such as beef, pork or similar materials as appropriate to the particular meat product may be included to supplement water in the brine. Flavorants are commercially available from many sources, such as Givaudan SA, Vernier, Switzerland.

[0059] In some embodiments, the homogenized fat-containing brine composition may be salt-free, (i.e., the homogenized fat-containing brine composition has a salt content at or less than about 1 ppm). In further embodiments, the homogenized fat-containing brine composition may comprise phosphate, for example in the form of sodium phosphate (commercially available as Brifisol 85 Instant (BK Giulini Corporation, Simi. Valley, Calif.)). In further embodiments, the homogenized fat-containing brine composition may be phosphate-free (i.e., the brine product has a phosphate content at or less than about 1 ppm).

[0060] In an embodiment of the present invention, the homogenized fat-containing brine composition used in the present invention may have a pH close to the approximate pH of un-enhanced fresh meat. The resulting fresh meat cuts enhanced with these homogenized fat-containing brine compositions may therefore have a pH, between about 5 and 7, that is similar to un-enhanced fresh meat cuts.

[0061] The homogenized fat-containing brine composition may optionally comprise an antifoaming agent, such as Dow Corning Antifoam FG-10.

[0062] In an embodiment of the present invention, the homogenized fat-containing brine composition used in the present invention comprises starch for superior moisture retention properties in the ultimate meat product. Moisture retention is particularly advantageous in meat products that are held at a serving temperature for a time (such as 5-20 minutes) after cooking and prior to consumption. In an embodiment of the present invention, the fat-containing brine composition contains starch in an amount up to about 10% by weight.

[0063] In addition to the foregoing, the marbleized meat may be tumbled, kneaded, massaged or otherwise manipulated after injection of the homogenized fat-containing brine composition into the meat portion. Additional meat processing procedures, such as using carbon monoxide (CO) as a process aid to ameliorate the loss of the red color of beef, may be incorporated as appropriate.

[0064] In a preferred embodiment, the fat-containing brine composition consists essentially of, or alternatively consists of

TABLE-US-00001 Tallow 5-30% sodium phosphate 0.5-5% Salt 0.5-5% Lecithin 0.3-5% Flavor 0-8% water Qs

[0065] In an alternative preferred embodiment, the fat-containing brine composition consists essentially of, or alternatively consists of

TABLE-US-00002 Tallow 5-30% sodium phosphate 0.5-5% Salt 0.5-5% Lecithin 0.2-5% Starch 0.5-8% Dextrose 0.3-3% Flavor 0-8% water qs

[0066] Preferably, the lecithin is sunflower lecithin.

EXAMPLES

[0067] Representative embodiments of the present invention will now be described with reference to the following examples that illustrate the principles and practice of the present invention.

Brine Formulation:

[0068] The following formulations were prepared and injected into beef meat portions.

TABLE-US-00003 FINISHED PRODUCT BRINE Example 1 COMPOSITION COMPOSITION % WATER 73.325 Tallow 2.000% 22.000 Sodium Phosphate.sup.1 0.200% 2.200 Salt 0.200% 2.200 Soy lecithin 0.025% 0.275

TABLE-US-00004 FINISHED PRODUCT BRINE Example 2 COMPOSITION COMPOSITION % WATER 73.050 Tallow 2.000% 22.000 Sodium Phosphate.sup.1 0.200% 2.200 Salt 0.200% 2.200 Soy lecithin 0.050% 0.550

TABLE-US-00005 FINISHED PRODUCT BRINE Example 3 COMPOSITION COMPOSITION % WATER 72.775 Tallow 2.000% 22.000 Sodium Phosphate.sup.1 0.200% 2.200 Salt 0.200% 2.200 Soy lecithin 0.075% 0.825

TABLE-US-00006 FINISHED PRODUCT BRINE Example 4 COMPOSITION COMPOSITION % WATER 72.500 Tallow 2.000% 22.000 Sodium Phosphate.sup.1 0.200% 2.200 Salt 0.200% 2.200 Soy lecithin 0.100% 1.100

TABLE-US-00007 FINISHED PRODUCT BRINE Example 5 COMPOSITION COMPOSITION % WATER 71.950 Tallow 2.000% 22.000 Sodium Phosphate.sup.1 0.200% 2.200 Salt 0.200% 2.200 Soy lecithin 0.150% 1.650

TABLE-US-00008 FINISHED PRODUCT BRINE Example 6 COMPOSITION COMPOSITION % WATER 71.400 Tallow 2.000% 22.000 Sodium Phosphate.sup.1 0.200% 2.200 Salt 0.200% 2.200 Soy lecithin 0.200% 2.200 .sup.1Brifisol 85 Instant

[0069] Additional formulations are prepared as follows:

TABLE-US-00009 Example 7 WATER 85.084% Tallow 10.010% Sodium Phosphate 2.200% Salt 2.200% Sunflower Lecithin 0.506%

TABLE-US-00010 Example 8 WATER 79.892% Tallow 14.960% Sodium Phosphate 2.200% Salt 2.200% Sunflower Lecithin 0.748%

TABLE-US-00011 Example 9 WATER 76.036% Tallow 9.960% Sodium Phosphate 2.100% Salt 3.000% Sunflower Lecithin 0.504% Starch 3.600% Dextrose 0.600% Beef Flavor 4.200%

[0070] All patents, patent applications (including provisional applications), and publications cited herein are incorporated by reference as if individually incorporated for all purposes. Unless otherwise indicated, all parts and percentages are by weight and all molecular weights are weight average molecular weights. The foregoing detailed description has been given for clarity of understanding only. No unnecessary limitations are to be understood therefrom. The invention is not limited to the exact details shown and described, for variations obvious to one skilled in the art will be included within the invention defined by the claims.