Meat enhancement system
View Patent ↗The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive.
1. A method of making a processed meat composition comprising:
providing fresh post-rigor meat;
adding bicarbonate to said meat, at least approximately twenty-four hours after the onset of rigor, in an amount from about 0.05% to about 0.5% by weight of the processed meat composition; and
grinding the fresh post-rigor meat;
wherein the bicarbonate enhances color preservation of the meat.
2. The method of claim 1 further comprising dissolving the bicarbonate in water prior to adding the bicarbonate to the processed meat composition.
3. The method of claim 1 further comprising dissolving the bicarbonate in a solution of water and lactate prior to adding the bicarbonate to the processed meat composition.
4. The method of claim 1 further comprising adding from about 0.001% to about 5.0% seasoning.
5. The method of claim 1 further comprising adding from about 0.001% to about 3.0% water.
6. The method of claim 1 further comprising adding from about 0.001% to about 4.0% lactate.
7. The method of claim 1 wherein grinding the fresh post-rigor meat comprises coarsely grinding the fresh post-rigor meat and finely grinding the fresh post-rigor meat.
8. The method of claim 7 , comprising adding bicarbonate between coarsely grinding the fresh post-rigor meat and finely grinding the fresh post-rigor meat.
9. The method of claim 7 , comprising adding bicarbonate before coarsely grinding the fresh post-rigor meat.
10. The method of claim 1 , comprising packaging the ground meat in a casing to form a sausage product.
11. The method of claim 1 , comprising adding bicarbonate at least about 72 hours after onset of rigor.
12. A method of making a processed meat composition comprising:
providing fresh post-rigor meat;
adding a solution consisting essentially of bicarbonate to said meat, at least approximately twenty-four hours after the onset of rigor' in an amount from about 0.05% to about 0.5% by weight of the processed meat composition; and
grinding the fresh post-rigor meat;
wherein the bicarbonate enhances color preservation of the meat.
13. A method of processing meat, the method comprising the steps of:
providing a batch of meat wherein at least a portion of said batch comprises meat that is at least twenty-four hours post-rigor;
enhancing color preservation of said batch by adding bicarbonate to said batch in an amount from about 0.05% to about 0.5% by weight of said batch; and
grinding said batch.
14. The method of claim 13 , wherein said batch comprises a sausage product.
15. The method of claim 13 , wherein said batch comprises pork.
16. The method of claim 13 , wherein said batch consists essentially of pork.