Compositions for improving flavor and safety of marinated meat products
A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
1. A method of treating a meat product, comprising the steps of:
(a) providing a shelf-stable marinade comprising a vinegar mix, said vinegar mix comprising the combination of a first component and a second component,
the first component prepared by:
(i) providing a first vinegar;
(ii) neutralizing the acetic acid of the first vinegar by adding a neutralizing agent thereto in a stoichiometric ratio relative to the acetic acid, such that all the acetic acid in the first vinegar is reacted with the neutralizing agent to form an acetate salt, and there is substantially no excess neutralizing agent or unreacted acetic acid remaining; and
(iii) concentrating the result of (ii) by removing water therefrom, and
the second component comprising a second vinegar,
wherein the second component is added to the first component in an amount effective to obtain a desired pH, and the combination of the first component and the second component comprises a molar amount of acetate salt in excess of a molar amount of acetic acid in the combination;
(b) providing a meat product; and
(c) forming a marinated meat product by applying an effective amount of the marinade to the meat product to improve moisture retention of the meat product and extend the refrigerated shelf-life of the meat product.
2. The method of claim 1 , wherein a pH of the marinated meat product is in a range of about 5.8 to about 6.2.
3. The method of claim 1 , wherein the marinated meat product is raw meat.
4. The method of claim 1 , wherein the marinated meat product is a ready-to-eat meat product.
5. The method of claim 1 , wherein at least one of the first vinegar and the second vinegar has a grain value of 200 to 300.
6. The method of claim 1 , wherein at least one of the first vinegar and the second vinegar has a grain value of 300.
7. The method of claim 1 , wherein the result of (ii) is concentrated to ⅖ to ⅗ of its original mass by the removal of water.
8. The method of claim 7 , wherein water is removed by evaporation.
9. The method of claim 1 , wherein the result of (ii) is concentrated to about ⅖ of its original mass by the evaporation of water.
10. The method of claim 1 , wherein the neutralizing agent comprises at least one of sodium bicarbonate and potassium bicarbonate.
11. The method of claim 1 , wherein the neutralizing agent comprises sodium bicarbonate.
12. The method of claim 1 , wherein the second component is added to the first component in an amount sufficient to obtain a pH of about 6.5 to about 7.2.
13. The method of claim 1 wherein the marinade is considered natural under USDA/FSIS rules.
14. The method of claim 1 , wherein the marinade comprises lemon.
15. The method of claim 1 , wherein the marinade comprises a neutralized lemon concentrate with a pH of about 6.5 to about 7.2.
16. The method of claim 1 , wherein the marinade comprises an effective amount of combined acetic acid and acetate salt to exhibit antimicrobial properties.
17. The method of claim 1 , wherein the marinated meat product comprises about 0.2 to about 0.5% of combined acetic acid and acetate salt.
18. The method of claim 1 , wherein the marinade is applied to the meat product by injection.
19. The method of claim 1 , wherein the marinade is applied to the meat product by vacuum tumbling.
20. The method of claim 1 , wherein the marinade comprises a salt-spice seasoning blend.