METHOD OF PROCESSING MEAT
A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature. In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.
1 . A method of processing meat comprising:
(a) providing a body of meat at a first temperature;
(b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite;
(c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat;
(d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature;
(e) agitating the body of meat at the third temperature;
(f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and
(g) recovering the body of meat in a dry state at the third temperature.
2 . The method of claim 1 , wherein the reddening agent comprises nitrite derived from plant material comprising nitrate.
3 . The method of claim 2 , wherein the reddening agent is allergen-free.
4 . The method of claim 3 , wherein the reddening agent is derived from plant material selected from the group consisting of: Apium gravelolens Rapaceum Group (celery root); Apium gravelolens Vulce Group (celery stalks); Beta vulgaris (beet); Brassica rapa (broccoli/turnip); Veronia calvoana (bitterleaf); Brassica oleracea Gemmifera Group (Brussels sprouts, cabbage); Eruca sativa (rocket/arugula); Brassica oleracea Capitata Group (cabbage); Daucus carota (carrot); Brassica oleracea Botrytis Group (cauliflower); Brassica oleracea Acephala Group (kale/collard greens); Pastinaca sativa (parsnip); Allium cepa (garden onion); Allium ampeloprasum (leek); Allium sativum (garlic); Cucumis sativus (cucumber); Solanum melongena (eggplant); Solanum lycopersicum (tomato); Solanum tuberosum (potato); Lactuca sativa (lettuce); Cucurbita maxima (buttercup squash); Cucurbita mixta (cushaw squash); Cucurbita moschata (butternut squash); Cucurbita pepo (pumpkins/zucchini/acorn squash); Raphanus sativus (radish); Cynara cardunculus (artichoke); Agaricus bisporus (mushroom); Phaseolus vulgaris (common green bean); Cichorium endivia (endive); Zea mays (corn); Abelmoschus esculentus (okra); Phaseolus lunatus (lima bean); Vigna unguiculata unguiculata (black eyed pea); Spinacia oleracea (spinach); and combinations thereof.
5 . The method of claim 4 , wherein the reddening agent is derived from plant material by contacting the plant material with an organism which converts nitrate to nitrite.
6 . The method of claim 5 , wherein the organism is selected from the group consisting of: S. carnosus, M. varians, Paracoccus pantotrophus, E.coli, Haemophylus influenzae, Bacillus subtilis , cyanobacteria, Haloarcula, Thermus thermophilus, Synechococcus, Pseudomonas, Campylobacter jejunii, Wollinella succinogenes, Wautersia eutropha, Bradyrhizobium japonicum, Shewanella oneidensis, Rhodobacter capsulatus, Klebsiella pneumoniae, Haloferax, Desulfitobacterium hafniense, Streptococcus , lactic acid bacteria, and combinations thereof.
7 . The method of claim 1 , wherein the body of meat is heated in a vessel prior to introduction to the treating vessel.
8 . The method of claim 7 , wherein the body of meat is heated by contact with a solution prior to introduction to the treating vessel.
9 . The method of claim 1 , wherein the vinegar-derived food additive is produced by:
(a) treating vinegar with a basic neutralizing agent to partially neutralize the vinegar to a pH of below about 7.0;
(b) evaporating water from and drying the product of step (a) to produce a food additive buffer consisting of an acetate; and
(c) adding untreated vinegar to the product of step (b) to produce an acetate-vinegar dry powder or solution having a pH of about 4.5 to 7.0.
10 . The method of claim 1 , wherein the vinegar-derived food additive is produced by:
(a) treating vinegar with a basic neutralizing agent to partially neutralize the vinegar to a pH of below about 7.0;
(b) evaporating water from and drying the product of step (a) to produce an acetate; and
(c) adding untreated vinegar to the product of step (b) to produce an acetate-vinegar dry powder or solution having a pH of about 7.0 to 10.0.
11 . The method of claim 10 , wherein the basic neutralizing agent is selected from the group consisting of: sodium bicarbonate, sodium carbonate, and potassium bicarbonate.
12 . The method of claim 11 , wherein the basic neutralizing agent is selected from the group consisting of: sodium bicarbonate, sodium carbonate, and potassium bicarbonate.
13 . The method of claim 10 , wherein the acetate is selected from the group consisting of: sodium acetate and potassium acetate.
14 . The method of claim 11 , wherein the acetate is selected from the group consisting of: sodium acetate and potassium acetate.
15 . The method of claim 1 , wherein the second temperature is about 45° F. to about 80° F.
16 . The method of claim 1 , wherein the third temperature is about 25° F. to about 50° F.
17 . The method of claim 1 , wherein the first temperature is the same as the third temperature.
18 . The method of claim 1 , wherein the first temperature is about 25° F. to about 50° F.
19 . The method of claim 1 , wherein contacting the body of meat with the brine solution of step (b) comprises injecting the body of meat with the brine solution.
20 . The method of claim 1 , wherein contacting the body of meat with the brine solution of step (f) comprises massaging the body of meat while in contact with the brine solution.