method for preparation of meat and meat products in order to increase the quality of the finished products

摘要

1,141,811. Improving the quality of meat, fish, cheese. VAESSEN-SCHOEMAKER HOLDING N.V. 9 Feb., 1966 [15 Feb., 1965], No. 5674/66. Headings A2B, A2D and A2E. A method of improving the quality of nutrients containing animal protein (e.g. tenderising) comprises treating the nutrient with an improving agent comprising a basic amino acid and/or salt thereof. The nutrient may be meat (e.g. beef, ham, pork, sausage), cheese or fish (e.g. cod). The improving agent may be in the form of a solution or solid. The nutrient may be rubbed, sprinkled, brushed, injected or mixed with or dipped in the improving agent. The improving agent may produce a solution in water having a pH of at least 6. The agent preferably comprises -mono basic amino acid but may comprise #- or -amino acid. The amino acid may be glycine, lysine, arginine, methionine, cystine, histidine, proline, oxyproline, phenylalamine, tyrosine, or tryptophan and may be prepared by the hydrolysis of protiens (e.g. gelatin, casein, fibrin, serium albumin, haemoglobin, zein, keratin). The improving agent may also comprise table salt, ethylenediaminetetraacetic acid and salts thereof, orthopyro- and poly-phosphates, citrates, nitrates, nitrites, lactates, tartrates, nitrilotriacetic acid, ascorbic acid and salts thereof and carbohydrates. In Example IV hams are injected with the agent, treated in brine, and, after removal of the bones, cooked, cooled and cooked. In Example IX hams are injected with the agent, treated in brine, reinjected with agent, canned and cooked or pasteurised. In Example VIII the agent is mixed with sausage filling comprising beef and fat, during mincing. The product was filled into casings which were then dried, smoked and cooked. In Example X the agent is mixed with a ground mixture of Edam and Gouda cheese. The resultant mass was melted and cooled. In Example XI cod pieces are soaked in the agent and frozen.