AU600559B2 - Preparation of low fat and low cholesterol meat product - Google Patents

Description

AUSTRALIA

Patents Act 1952 COMPLETE SPECIFICATION Applicant: DALLAS VARNEY CHAPMAN Address 147 Macquarie Street Merewether NSW 2291 Address for Service: Chrysiliou Moore Chrysilion P.O. Box 373 Collaroy Beach NSW 2097 Complete Specification for an invention entitled: "PREPARATION OF LOW FAT AND LOW CHOLESTEROL MEAT PRODUCT" The following statement is a full description of this invention, including the best method of performing it known to me: illllXi-ll e;rrUry_-~*L~-- -2- This invention relates to an improvement in and modification of the invention described in Australian Patent Application No. 59353/86 (referred to herein as "the parent invention"). The parent invention relates to a commercially viable method for extracting a substantial portion of the fat and cholesterol components from meat, and to a meat product which has substantially reduced fat !J and cholesterol components.

00 00 0 0 0 0 0 0! o o As set out in the parent, medical research has shown that S00 10 a heavy consumption of fats and cholesterol in the diet 00ooo 0 o0o can contribute to heart disease, obesity and other S o0oo ailments. In response, the public has to an extent turned 0 0 away from the consumption of red meat to alternative ,j sources of protein, such as those found in white meats or 15 vegetables, even though some cuts of white meats can still contain large amounts of fat and cholesterol.

Not only has raw red meat lost popularity as set out a':cve, but also smallgoods, such as sausages and hamburger i! meat, have become regarded as undesirable in certain diets, because smallgoods are traditionally high in fat and cholesterol and are generally not recommended for persons suffering from heart disease, obesity and other j ailments.

The parent invention seeks to sustantially overcome the problems now associated with a diet high in fats and cholesterol by providing a meat product having -3substantially reduced portions of fat and cholesterol compared with prior meat products and a method of making such a meat product. Essentially, the parent invention is based on the discovery that treatment of meat with ultraviolet light and comminution with acid, salt, iced water and food phosphates results in separation of a substantial portion of fat and cholesterol from the protein, resulting in a product which can still have the appearance of raw meat.

This discovery was surprising in the light of the prior 4 art. It has been common practice for about forty years to *expose meat to ultraviolet light in order to permit aging of freshly-killed meat while inhibiting bacterial growth.

See, for example, the discussion in US Patent No.

4,233,323 (Sway).

At the same time, there have been disclosed many processes in which meat is comminuted with all or some of acid, salt, iced water and food phosphates, for various purposes. For example, in US Patent No. 3,565,637 (Artar), lean meat muscle is mixed with fat, salt and iced water and abraded to produce a stable emulsion in which the fat is coated with protein and spread throughout the product, resulting in a high fat product.

In US Patent No. 3,740,235 (Weiner), large lean uncooked beef muscle chunks are mixed with salt, water, binder and, optionally, phosphates, and cooked. In this process, it is -4preferred to add the water in the form of ice to eliminate all evidence of fat separation. In addition, it is apparently necessary to heat the mixture to around 100 degrees F. to bind the product together.

Similarly, US Patent No. 3,033,687 (Harper) mixes comminuted meat with water (optionally as ice with salt and food acid as further options) to result in a product in which the fat is retained. US Patent No. 3,447,932 (Olsen) mixes meat with potassium chloride, water, o 0 0 0 10 phosphates and, optionally, ascorbic acid, and chills the oooo 0 0 mixture to produce a product similar to that of Artar in o 0 0

%V

00. that there is no fat separation.

It was unexpected that prior exposure of the meat to UV 0 0 00 light, followed by comminution in the presence of food acid, salt, phosphates and iced water, would result in 00 separation of a substantial portion of the fat and cholesterol, as in the parent invention.

The product of the parent invention is low in fat and cholesterol and is self-binding, even though it is made by a method which does not involve any cooking. By contrast, the prior art which deals with the removal of fat or enhancement of self-binding qualities does involve cooking for example, the well-known process of rendering of fat (after which the meat portion is useless and must be discarded) and the Weiner and Harper methods referred to above. The prior art which does not involve any cooking, such as the Artar process, referred to above, appears to be concerned with the retention of fat, or its dissemination throughout the product, and not with separation of fat from the meat protein.

In one broad aspect of the parent invention there is provided a method for extracting a substantial portion of the fat and cholesterol components from meat, comprising the steps of: exposing a thin layer of meat to ultraviolet light; and comminuting the meat in contact with a chilled surface Cwith the addition of a quantity of iced water, edible acid, salt and food phosphates until the substantial portion of the fat and cholesterol separates from the meat mass and adheres to the chilled surface.

The present invention provides an improvement in and modification of the above method, whereby the meat is treated with the edible acid before exposure to ultraviolet light. This has the advantage of permitting more even distribution of the edible acid over the meat and reduces the likelihood of discolouration of the meat.

It is possible to slightly discolour the meat when carrying out the method of the parent invention, if care is not taken to distribute the acid evenly throughout the meat mass in the chilled container. It has been found that acidification of the meat before exposure to the L7 d ultraviolet light can overcome this problem, while at the same time the product obtained is at least comparable to that obtained using the method in the parent invention.

Accordingly, this invention provides a method of extracting a substantial portion of fat and cholesterol i components from meat, comprising the steps of: adding edible acid to meat, (ii) exposing a thin layer of the meat to ultraviolet light, (iii) comminuting the meat in contact with a chilled surface with iced water, salt and phosphates, until the substantial portion of fat and cholesterol separate from Sthe meat mass and adhere to the chilled surface.

This invention also provides a meat product produced by the method just described.

Preferably, the meat is minced and the acidification step Sis carried out by spraying the acid over the surface of the meat, which is loosely packed to provide optimum i surface area to the acid (and also to ultraviolet light in the subsequent exposure step). It is to enable adequate penetration of the acid and the ultraviolet light that the 'I meat is exposed in a thin layer ideally, to a maximum depth of 2.5 cm.

The edible acid may be food grade vinegar, for example.

Good results are obtained with this, which has an acetic t~.

1? -7acid concentration of around 4 to The amount of edible acid is preferably in the order of 0.03 to 0.05% of the weight of the meat, or 50 100 gm food grade vinegar per kg meat.

The length of time for which the meat is to be exposed to the ultraviolet light depends on the following factors: S1. the looseness of the mass of the meat; 2. the thickness or depth of the meat layer; 3. the intensity of the utraviolet lamps used; 4. the number of UV lamps; the distance between the IV light source and the surface of the meat layer.

SAs a person skilled in the art will be aware, there are practical limitations on the intensity of the UV light.

Exposure to high level intensity for an extended period of time will have detrimental effects on the raw product, Scausing "sunburn", for example, where the product loses its red raw colour. In any event, the legislation of many countries forbids UV exposure in excess of a certain amount. Simple experimentation will give an indication of i the parameters suitable for use in the process of the -i invention. Practical examples of suitable UV exposure are given in the description of the parent invention as referred to herein, as well as in the Example given below.

The comminuting step may be carried out in a chilled container, such as a silent cutter or rotating bowl ~I II/I_ -8chopper, as is well known in the art. The container is chilled prior to receiving the meat and other ingredients for comminution, preferably to a temperature of 50 C or less. One method of chilling a rotating bowl is to place ice in the bowl. The ice may then be chopped and crushed i by the cutting blades as the bowl rotates, thus chilling i the bowl to the desired temperature. After the bowl has been chilled, the meat may be placed in the bowl, together 00 00o o with iced water, which helps to maintain the bowl in the 00 0 S00 10 chilled state.

0 00 00 0 oooo 000 0 o While the preferred temperature for working with the meat o 00 oo0000 mass during the comminution stage is close to zero degrees SCelsius or Centigrade, for example, around 50 or less, *c i variations of this temperature are inevitable. As a guide, i 15 the temperature should be between minus 100 and plus 100 Celsius. It has been found that separation of the fat is easier in a chilled container, because the fat is maintained in a semi-solid state. In addition, use of a low temperature is desirable to keep down bacterial growth. Many countries impose legal obligations upon meat manufacturers and processors with respect to temperature control for this reason.

The amount of chilled water added to the meat in the container may be varied, but should not exceed that allowed under any legislation or regulation governing the water content of processed meat. The chilled water,

L

1 -9i Sbesides assisting in keeping the container cool, assists i:i the processing of the meat and has an effect on the texture and consistency of the final product. The preferred quantity of iced water is 1 to 5 litres per kg meat. The quantity of water used may vary with the type of meat being processed. For example, it has been found that far more water can be added in the case of ram meat, or mutton, or beef from bulls, than in the case of higher quality meats.

j 10 The meat may be comminuted with the chilled water for a i hort period of time, for example, for one or two minutes.

i A quantity of salt (NaCl or a salt substitute such as KCl) is then added and phosphates are also included at this stage. The term "salt" as used in the specification and claims means sodium chloride or a substitute therefor.

It has been found that a suitable quantity of salt is approximately 1% by weight of the initial amount of meat being processed.

Phosphates, such as commercial blends comprising sodium tripolyphosphate, tetra sodium pyrophosphate and Jmetaphosphate, may be added in the ratio of 20-50 gms per kg of meat to give good results.

As a matter of convenience, spices may be added to the meat during the comminution step at the same time as the salt is added. To ensure a substantially starch-free

"J

I-

Li_ product, any spices used may first be reduced to oleo resins and then to their essential oils. The addition of spices during processing can result in a product which has flavour and taste to suit a particular market and which does not require addition of condiments by the consumer (many condiments are very high in sugar and preservatives, for example, so their use is undesirable in many diets).

The comminuting process is continued until maximum deposits of the fat and cholesterol have been made on the chilled surface of the container. The meat mass is then removed from the container. The deposited fat and cholesterol may be cleaned from the chilled surface and either discarded or salvaged for processing into other products.

The product of the present invention, in one embodiment, remains essentially a raw meat product. It has the appearance of clean, wholesome meat in a finely minced condition, but lacks the characteristic flecks of white fat and gristle normally encountered in hamburger mince, A 20 for example. It is high in protein and extremely low in fat and cholesterol. its calorific content is low compared with known meat products.

The raw meat product of the invention has the advantage of being self-binding and so there is no need to add carbohydrates traditionally used for binding, in order to form hamburger patties, for example. It has an attractive -11colour and consequently there is no need to add artificial colouring. It has an amazingly long shelf life. For example, some samples of the raw product can last three months or longer under normal refrigeration.

The meat product of the invention is ideally suited to Sencasing in skins and, as it is self-binding, needs no additional binding agents. Encased meat products are commonly called "smallgoods" and prior art smallgoods have been notoriously high in fat and cholesterol. It is in the area of manufacturing low fat and low cholesterol smallgoods that the present invention has particular relevance. Because smallgoods made with the meat product of the invention need no binder, such as gluten or starch, there is no need for sulphur dioxide or other preservatives to be added.

In addition, it has been found that when mutton is treated j in accordance with the method of the present invention it becomes acceptable to persons who had previously rejected it because of its characteristic smell and taste.

i 20 In this specification, it is to be understood that the i I term "meat" includes seafood and poultry, as well as meat derived from four-footed animals, such as cattle, sheep, i goats and swine.

The invention will now be described in connection with an example, as follows.

-12-

EXAMPLE

A 10 kg sample of fresh, raw mutton (deboned and trimmed) was minced and spread out on a conveyor belt to a thickness of approximately 25 mm. The meat was sprayed with 56 gm of food grade vinegar (acetic acid content approximately 4 to and then exposed to ultraviolet light provided by high intensity ultraviolet germicidal lamps of 8350 microwatts/cm 2 at 25 mm rating (catalogue number G36T15N), spaced, at 150 mm centres, 60 mm above the loosely packed layer of meat. The meat was exposed for 6 minutes.

Next, the meat was placed in a rotating bowl (also called a silent cutter) previously chilled to 30 C. and comminuted with 3.5 litres of iced water for about 2 minutes. Salt (100 gm) and food phosphate (25 gm), in the form of a commercial mixture of sodium tripolyphosphate, tetra sodium pyro phosphate and meta phosphate sold under the commercial name EMELKUT, were then added and the mixture was comminuted for a further three minutes.

Fat and cholesterol adhered to the inner surface of the bowl and was discarded. The meat mass in the bowl was i removed.

The meat product so obtained had all the characteristics of the product made by the method of the parent invention, namely, it resembled finely-minced raw meat (but without the white flecks of fat), it was self-binding and remained i -u Z C;s o -13 -o ij} I:t i/ fresh and palatable under refrigeration for at least three months. A fat and cholesterol analysis showed that the meat product of this invention had a fat and cholesterol content of the same order as the meat products of the parent invention.

tI

I

.i o: o

J

0 o i c ooo o L. i

Claims (9)

1. A method of extracting a substantial portion of fat and cholesterol components from meat, comprising the steps of: adding edible acid to meat, (ii) exposing a thin layer of the meat to ultraviolet light, (iii) comminuting the meat in contact with a chilled surface with iced water, salt and phosphates, until the substantial portion of fat and cholesterol separate from the meat mass and adhere to the chilled surface.

2. A method as claimed in claim i, wherein the meat is minced prior to the addition of the edible acid.

3. A method as claimed in claim 1 or 2, wherein the edible j acid is added to the meat by spraying the acid over the meat.

4. A method as claimed in any one of claims 1 to 3, wherein the thin layer of meat has a maximum depth of cm. A method as claimed in any one of claims 1 to 4, wherein the edible acid is added as food grade vinegar. S6. A method as claimed in claim 5, wherein the food grade vinegar has an acetic acid concentration of 4 to 5% and to 100 gm of vinegar are added per 10 kg meat.

7. A method as claimed in any one of claims 1 to 6 wherein 1 1 ~i -i--3~~-u-rr*ulr the chilled surface is at a temperature in the range minus 100 to plus 100 Celsius.

8. A method as claimed in any one of claims 1 to 7, wherein 1 to 5 litres of iced water per 10 kg meat are used in the comminution step.

9. A method as claimed in any one of claims 1 to 8, wherein approximately 100 gm of salt per 10 kg meat are used in the comminution step. A method as claimed in any one of claims 1 to 9, wherein 20 to 50 gms of food phosphates per 10 kg meat are added in the comminution step.

11. A method as claimed in claiml, substantially as herein described with reference to the Example.

12. A meat product produced by the method claimed in any one of claims 1 to 11. i Dated this twenty-sixth day of February, 1988 DALLAS VARNEY CHAPMAN !I By his Patent Attorneys Chrysiliou Moore Chrysiliou I I I -16- ABSTRACT i SA method of extracting a substantial portion of fat and cholesterol components from meat, comprising the steps of: adding edible acid to meat, (ii) exposing a thin layer of the meat to ultraviolet light, (iii) comminuting the meat in contact with a chilled surface with iced water, salt and phosphates, until the substantial portion of fat and cholesterol separate from the meat mass and adhere to the chilled surface. I i c