Method for maturing meat

Abstract

The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.

Claims

1. A process for wet aging of beef or venison in which the beef or venison is stored in an air-tight vacuum chamber in the presence of solid alkaline and/or alkaline earth metal carbonate (3) which reacts with meat juice leaking from the beef or venison and forms a lactate with the solid alkaline and/or alkaline earth metal carbonate (3), wherein the solid alkaline and/or alkaline earth metal carbonate (3) is present in an amount of 10 to 200 g/m.sup.2 and is made available in a matrix (1) of aligned and/or non-aligned fibers that absorbs the liquid leaking from the beef or venison and absorbs odors, and wherein the beef or venison and the matrix (1) are placed in the air-tight vacuum chamber, wherein the matrix (1) comprises closed side edges and a perforated film on one surface of the matrix and a nonwoven material on an opposite surface of the matrix, wherein the perforated film and the nonwoven material together wrap the matrix, wherein the perforated film is permeable to moisture, wherein the matrix comprises a cellulose layer having embossed areas distributed over its surface, wherein a fibrous web of cellulose fibers which, during production of the embossed areas, are calendered in a dotted or lined pattern and bonded together without using a bonding agent to bond together adjacent cellulose fibers in the embossed areas and provide mechanical load-bearing capacity even when wet, wherein fibers in areas outside of the embossed areas have a favorable absorption capacity compared to the cellulose fibers in the embossed areas due to loosely placed fibers in the areas outside the embossed areas, and wherein the embossed areas retain the solid alkaline and/or alkaline earth metal carbonate (3) within the embossed areas to prevent the solid alkaline and/or alkaline earth metal carbonate (3) within the embossed areas from moving inside the matrix and becoming concentrated.

2. The process as claimed in claim 1, characterized in that further layers (6,7) are arranged above and/or below the matrix (1).

3. The process as claimed in claim 1, characterized in that the alkaline and/or alkaline earth metal carbonate is selected from carbonates and/or hydrogen carbonates of Na, K, Rb, Cs, Li, Mg, Ca, Ba, Sr, or any mixtures thereof.

4. The process as claimed in claim 3, characterized in that the alkaline and/or alkaline earth metal carbonate is selected from the group consisting of sodium carbonate, sodium hydrogen carbonate, calcium carbonate, and calcium hydrogen carbonate.

5. The process of claim 1, wherein a grain size of the alkaline and/or alkaline earth metal carbonate (3) which is present in particle form is 100 to 800 m.

6. The process of claim 1, further comprising aging the beef or venison using the chamber which comprises the beef or venison and the matrix (1) at a temperature of 5 C. to 20 C.

7. The process of claim 1, further comprising aging the beef or venison using the chamber which comprises the beef or venison and the matrix (1) at a temperature of 1 C. to 6 C.

8. The process of claim 1, further comprising aging the beef or venison using the chamber which comprises the beef or venison and the matrix (1) at a temperature of 1 C. to 6 C. over 10 weeks to 15 weeks.

9. The process of claim 1, characterized in that the alkaline and/or alkaline earth metal carbonate (3) is in particle form.

10. The process of claim 1, characterized in that the matrix (1) of aligned and/or non-aligned fibers (2) is in the form of a fabric.

11. The process of claim 2, characterized in that a base layer (8), and optionally on the opposite side, a covering layer (9), are arranged above and/or below the further layers (6, 7).

12. The process of claim 11, wherein the base layer (8) or the covering layer (9) comprises the perforated film.

13. The process of claim 1, wherein the matrix comprises a cellulose layer having embossed areas distributed over its surface, wherein a fibrous web of cellulose fibers which, during production of the embossed areas, are calendered in a dotted or lined pattern and bonded together without using a bonding agent.

14. The process of claim 11, wherein the base layer (8) is impermeable to moisture and the covering layer (9) is permeable to moisture.

Description

(1) In the following, the matrix used according to the invention is explained in greater detail by means of an example with reference to the drawings. In this example, the matrix is used as a flat element. Shown are:

(2) FIG. 1 a greatly enlarged section through the element,

(3) FIG. 2 a greatly enlarged section through a multilayer element,

(4) FIG. 3 a greatly enlarged section through a further multilayer element,

(5) FIG. 4 a section through a package,

(6) FIGS. 5 to 7 graphical representations of the results of the sensory test of aged meat.

(7) FIG. 1 shows a section through the element 12 consisting of fibers used according to the invention into which carbonate is embedded (immobilized). This element shows a layer 1 that contains a high percentage of fibers 2, into which particulate carbonate 3 is incorporated. The layer 1 forms the core of the element 12.

(8) The cellulose fibers 2 are compressed in the embossed areas 4 and thus bonded together. In the embodiment shown here, the embossed areas 4 are located facing one another on the upper and lower side, so that only a narrow bridge of interconnected fibers remains in each embossed area 4. The other areas of the layer 1 located between each of the embossed areas 4 show loose fiber layering. There is no tight bond between the fibers 2 in these areas.

(9) The absorption behavior and moisture-retention capacity, particularly for meat juice, is determined by the layer 1 of fibers 2 and the carbonate 3, and optionally by further substances than can be incorporated into the layer 1. In the embodiment shown here, the layer 1 has the form in the embossed areas 4 of a truncated pyramid or truncated cone, with the angle of the inclines formed preferably being between 10 and 45.

(10) Provided that cellulose material is used for the fibrous web 1, inexpensively available bulk material may be used. Preferably, the material referred to as fluff pulp, which is characterized by excellent bonding behavior, is used, as it improves the mechanical strength of the element against vertical tensile forces.

(11) In producing the element according to the invention, a web material is first produced and then cut to the desired size. The elements used are ordinarily in the form of a mat (also referred to as a pad).

(12) In producing the web material by a continuous method, the fibrous web that will later form the layer 1 is produced from fiber fill 2 deposited in an air stream, preferably from defibrated cellulose (wood pulp), carbonate 3, and optionally, any further incorporated materials. For the cellulose fibers, renewable wood raw materials available on the market may be used.

(13) The method of using fiber fill as the starting product for the layer 1 allows the fibers 2 to be processed in a drier manner and thus allows excellent compression of the cellulose fibers in the discrete embossed areas 4 during subsequent embossing of the multilayer web between two structural rollers. Outside of these embossed areas 4, the fibers are loosely placed on one another, thus retaining the carbonate particles inside these loose areas, and the embossed areas prevent the particles from moving inside the element and becoming concentrated in one place. Moreover, the flexibility of the element 1 is improved by means of the loose layering of the fibers between the respective embossed areas.

(14) The element according to the invention is preferably produced from web material that is manufactured by a continuous process. In air-supported layering, the fibers 2 and the carbonate 3, and optionally further aggregates, are arranged to form the layer 1. After this, the embossed areas 4 are produced in a calender with two structured calender rollers. A possible production method is disclosed, for example, in EP 1032342.

(15) Depending on the intended thickness of the finished web, it is also possible to stratify multiple layers of fibers 2 and carbonate 3, and optionally further aggregates, atop one another and then introduce them into the calender in order to obtain the embossed areas 4. In this manner, the moisture-binding agents are incorporated into the web in a layered manner. Homogeneous distribution is achieved when the moisture-binding agents together with the cellulose fibers, i.e. uniformly distributed in the cellulose fibers, are processed into web material.

(16) For example, a multilayer web 5, as shown in FIG. 2, can be produced by first using a covering layer 6 and/or a base layer 7 as a covering layer. The fill of fibers 2 and carbonate 3 is deposited in an air stream on this carrier layer 6 or 7. After this, this arrangement of the carrier layer and fill is fed together through the structural rollers of the calender. Alternatively, the other of the two layers 6, 7, which does not yet constitute the carrier layer, can also be applied to the cellulose layer 1 first, i.e. before finally being fed through the calender.

(17) The two layers 6 and 7 can also be applied subsequently, optionally with further layers, in a manner known per se. If the further layers are subsequently applied, they may have any desired surface structure, e.g. they may be smooth or have a rough surface.

(18) The embodiment shown in FIG. 2 has a total of 3 layers, and specifically is a web composed of layers 6, 1, and 7.

(19) The bottom layer serves as a base material, and another layer is applied as the upper layer. The covering layer 6 is advantageous in that the meat does not come into direct contact with the fibers and the carbonate.

(20) Particularly suitable as a base material and also as a covering layer 6 are materials that are permeable to water and steam but impermeable to the incorporated carbonate and optionally present further components. Examples of suitable materials are nonwoven-like materials and cellulose-based and/or plastic-based fabric or film that is perforated or made permeable to liquid in another manner, such as that described in EP 1917199.

(21) The side edges of the element can be open or closed. Welding of the edges can be carried out by means of ultrasonic welding, point welding, thermal welding, or bonding. In welding the side edges, it is not necessarily required for these to be completely sealed, but it is also advantageous if the fiber matrix and the carbonate do not leak out from the meat when the meat places a load on the element matrix.

(22) FIG. 3 shows an element according to the invention that has the same structure as the element in FIG. 2, but is surrounded by further layers 8 and 9. These further layers 8 and 9 can be larger than the layer 1 and the layers 6 and 7 optionally arranged thereon. The layers 8 and 9 can be the same or different and serve to adapt the properties of the element to the specific requirements of the product to be stored. These further layers can be bonded together without including the layer 1 and/or the layers 6 and 7 optionally arranged thereon. These two layers form a wrapping for the element. They can be composed of textile, nonwoven-like, or film-like material or fabric. At least one of the layers 8 or 9 of this wrapping should be permeable to moisture. Preferably, the layers 8 or 9 are selected from cotton, a nonwoven, a fabric and/or a perforated film. In a possible embodiment, one of the further layers 8, 9 is impermeable to moisture. In such an embodiment, for example, the layer 9 facing the product can be permeable to moisture, and the layer 8 facing the packaging can be impermeable to moisture. In this embodiment, in the event that the moisture-binding capacity of the element according to the invention 12 is exhausted and the pressure of the product 13 on the element 12 almost causes liquid to be pressed out and collect on the bottom of the package 10, this liquid is prevented from flowing back in the direction of the product through this lower layer.

(23) FIG. 4 shows a possible configuration in which the meat can be stored. This embodiment has the form of a food package and consists of a bottom tray 10 and a cover 11, in which the element 12 according to the invention is placed. The element 12 serves as a support for the raw meat 13, and the package is closed with the cover 11. Depending on the configuration of this product composed of a bottom tray 10 and a cover 11, a vacuum can be applied.

(24) The embodiment shown in FIG. 4 provides the possibility of aging raw meat in cut form.

Test Report, Meat Aging

(25) Meat aging is an important criterion for the quality of beef. Enzymatic processes cause proteolysis, which makes the meat tender. Of course, aging conditions play an important role. An essential criterion is contact with the meat serum. If this contact lasts for a lengthy period, an undesirable metallic taste may develop. In classical aging, the meat is surrounded only by air. Depending on the relative humidity, the upper layers will dry out to a greater or lesser degree, and discoloration and even mold may occur. Although these effects can be largely prevented by means of a controlled atmosphere, they result in considerable expense.

(26) Aging of meat ordinarily takes place in vacuum packaging. This makes favorable hygienic conditions possible and makes it possible to prevent drying and losses due to excessive drying and discarding of the meat. However, the meat is in permanent contact with the serum, which negatively affects the quality of taste. This drawback can be overcome by using moisture-absorbing pads that absorb free liquid.

Test Batch

(27) Roast beef (longissimus dorsi) is vacuum-packed in 1 kg pieces with and without a moisture-absorbing pad. Storage is carried out at 4 C. for a total of 42 days. Depending on the stock (immediately, 2, 4, and 6 weeks) and packaging variant, 5 samples each are tested.

(28) Pads used:

(29) Standard pad (pad) (prior art)

(30) Pad with carbonate (invention)

(31) Assessment is carried out using the following parameters:

(32) Visual inspection of the package

(33) Odor assessment

(34) pH

(35) Color

(36) Free amounts of serum present in the package

(37) Cutting resistance

(38) Microbiological tests

(39) After preparation (slices approx. 25 mm thick; contact grill; medium consistency):

(40) Cooking losses

(41) Sensory evaluation Odor Taste Texture

Test Material

(42) Roast beef (longissimus dorsi) from animals slaughtered on the previous day of the same sex and age kept in the region under identical conditions (same feed, pen) was cut into 800-1000 g pieces and vacuum-packed with or without a pad.

(43) The beef was stored in a temperature test chamber at 4.00.1 C.

Odor Assessment

(44) Odor assessment was carried out about 3-5 minutes after opening the package in the microbiology laboratory by 3 persons. A simple descriptive test modeled after L00.90-60 of the Official Compilation of Test Methods pursuant to 64 LFGB [Food and Feed Code] was used. The classification of points is shown in Table 2.

(45) TABLE-US-00001 TABLE 2 Odor assessment Points Assessment 0 Fully satisfactory 1 Acceptable, but very small deviation perceptible 2 Acceptable, small deviations perceptible 3 Barely acceptable, deviation present 4 Unacceptable, pronounced odor deviation 5 Extreme odor deviation

(46) Odor was assessed for the parameters sour and spoiled according to the classification shown in Table 2.

(47) TABLE-US-00002 Parameter Parameter Parameter Parameter Parameter 1 2 3 4 5 Texture and Tender- Sour Juici- Meaty Metallic taste test ness taste ness taste off- taste

(48) The test was carried out in compliance with the DLG [German Agricultural Society] method for sensory analysis. In the test, each test parameter is assigned characteristic properties or defect descriptions. These are assessed according to a product-specific 5-point scale. The DLG method of sensory analysis is a Descriptive sensory test with integrated evaluation and its method is derived, among other sources, from DIN 10964, Simple descriptive test and DIN 10969, Descriptive test with subsequent quality assessment.

(49) TABLE-US-00003 TABLE 3 5-point assessment scale according to DLG Scale Charac- range Quality Quality teristic Quality (grades) description requirements features ranges 5 Very good Perfect, completely Desirable High meets quality requirements 4 Food Minor deviations 3 Satisfactory Noticeable deviations, Tolerable Average conditionally meets quality requirements 2 Less Clear defects satisfactory 1 Unsatisfactory Serious defects, Undesirable Insuf- does not ficient meet requirements quality 0 Unacceptable Completely altered, inedible

(50) FIGS. 5 through 9 shows the results of the sensory test in graph form.

LIST OF REFERENCE NOS.

(51) 1 Layer 2 Fibers 3 Carbonate 4 Embossed area 5 Multilayer web 6 Covering layer 7 Base layer 8, 9 Further layers 10 Bottom tray 11 Cover 12 Element according to the invention 13 Stored product 14 Side edge