KR930012204B1 - Method and device for comparative measurement of pH value of meat - Google Patents

Abstract

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Description

Method and device for comparative measurement of pH value of meat

1 is a perspective view of a container and a lid of the device according to the invention.

2 is a perspective view of the pressing device.

3a and 3b show two covers of different shapes and are cross-sectional views taken along line III-III of FIG.

* Explanation of symbols for main parts of the drawings

1: container 2: bottom

3, 4, 5, 6: side wall 7: interior space

9 cover 12 pressure device

16, 17: protrusion 21: edge

26: web 27, 28: leg

32: lifting jack 33: lifting mechanism

34 pressure plate

The present invention relates to a method for comparatively measuring the pH value of raw meat, particularly beef, pork, poultry, lamb and hunted beasts.

It is known that each muscle of an animal has a different pH value and in addition, it can have a different pH value within each muscle. Thus, for example, the pH value usually varies between 5.3 and 5.8 in the indicated meat and between 5.8 and 6.2 in the accepted pork. Since the pH value greatly affects the softness, color, taste, absorption and invariability of the meat, the meat quality is changed if the pH value of the meat is not uniform.

Therefore, the present invention is to provide a method for improving the quality of meat in terms of flexibility, color, taste and absorption capacity and invariability of the meat.

According to the method of the present invention for measuring the pH value of raw meat, especially beef, pork and poultry, the slaughtered meat is distributed in layers without any spaces in the container, and the layered meat portion is then pressed from the outside so that the meat Osmotic is achieved by the internal pressure generated between the layered meat and the anaerober lagerzustand, which is cooled at temperatures between −1 ° C. and 2 ° C. for at least 7 days. The present invention provides a pH-free compensation (pH-Wert-Ausgleich) between each meat portion and muscle portion and each placed muscle portion by providing an oxygen-free atmosphere to the meat at the same time, ie, by generating internal pressure by excluding and excluding oxygen inflow. An osmotic process is established to achieve this.

This osmosis process could not be achieved with known meat processing methods. For example, it is known that each meat or muscle part is packed in a plastic bag so that the bag is emptied. Here, the exchange between each muscle part is not done spontaneously and osmotic exchange is not possible in the muscle part because the internal pressure is insufficient. Rather, the osmotic effect is interrupted by evatuieren.

Another method of meat processing, especially beef processing, is to suspend each piece of meat in a washed state. However, pH compensation is not possible with this method, because muscles are covered with epidermis, these epidermis are impermeable, and osmosis is impeded. In addition, there is not enough internal pressure to cause an osmotic effect between the inside of the muscle and between the muscles. Therefore, the method is not applicable to pork or poultry because long-term storage is prevented by the generation of bacteria. However, by the method according to the invention bacteriogenesis is prevented by providing an oxygen free atmosphere.

The effect of the method according to the invention is confirmed by the following comparative test.

On the one hand the method according to the present invention was stored at a storage temperature of 1 ° C. and on the other hand in a vacuum plastic foil according to a known method. The comparison is as follows.

Each pH value was measured at the comparison site of each meat segment along the meat segment.

In particular, according to the present invention as given as the comparative measurement, the improvement of the average pH value was shown by comparatively measuring meat quality, and in particular, the pH value comparison measurement is performed to improve the softness of the meat.

Another effect of the process according to the invention is the higher O ₂ partial pressure resulting in the addition of divalent iron of myoglobin (Myoglobin), in which oxygen is contained in meat by Nebenvalenz, thereby This oxygen-muscular hemoglobin acts to make the meat appear cherry-colored, and the appearance of meat, especially beef and pork, stored according to the invention is improved.

Since the method according to the present invention provides an oxygen-free atmosphere for meat storage, lactic acid bacteria can be optimally generated, thereby improving taste. In addition, the risk of oxidation of meat is prevented. Oxidation through atmospheric oxygen is ruled out, and the generation of aldehydes and ketones with dioxide can give off a decaying odor. Since oxidation is prevented in this way, fatty acids contained in the meat are not adversely affected so that the taste and aroma of the meat stored according to the present invention are completely maintained.

According to the method of the present invention, the juice content of the meat is increased. So each piece of meat is particularly beneficial when boned. Since the pressure is applied from the outside, the raw fiber of the muscle fiber bundle of the meat made of thin and thick fibers expands, thus increasing intermolecular spacing, and much water is bound between the myosin molecules (Myosinmolekulen). Since this water is fixed, that is, it is no longer moving, water absorption and juice absorption are improved. In addition, according to the present invention, water absorption and juice absorption are improved by applying pressure to the fiber and gradually lowering the temperature to prevent the shrinkage of the fiber. Therefore, the effective space required for the water is enlarged, thereby improving water absorption and juice absorption. The method according to the invention also combines the water of Sarkoplastishen Raum, ie relatively freely movable water, with water of special cells smaller than about 10% of the total of the living muscle in a similar manner.

The process according to the invention can also be used to store so-called pork, which is used for the production of so-called Chorizo, ie for the production of pork-based sausages. As described above, the pH value is increased so that oxidation of meat is prevented by the oxygen-free component crisis generated in accordance with the present invention. This is particularly beneficial for the manufacture of Corico, as it has a slightly sour taste that hinders demand. So a storage period of at least 14 days is suggested.

In addition, the method according to the present invention is used to improve the quality of ham, and boned pork which is pickled with salt water after the method according to the present invention is used. The uniform salt absorption of meat is achieved by the pH measurement method according to the present invention, so the life, color and absorbency and taste of ham are improved. In addition, the weight increase of about 3% is achieved by the method according to the invention, resulting in less loss.

The pH value compensation according to the present invention improves the lifespan, color, bacterial development, and freshness of the meat, and also improves the organization of the meat stored according to the present invention, because the meat is short, small, and has a weak structure. . According to the method of the present invention, particularly for poultry meat, the slaughtered meat is distributed in layers without intervening space in the container, and the layered meat portion is then pressurized from the outside to reach the anaerobic storage state of the meat portion in the container. Storage at 1 ° C. is at least 2 minutes at low temperatures of up to 1 ° C., in particular 0 ° C. This method differs from the poultry processing methods known to date, which differ from conventional methods in that fresh poultry meat cannot be stored for a long time and must be consumed in a short time.

In particular, contamination of poultry meat is as follows.

Investigations of the number of bacteria in slaughtered poultry meat resulted in the development of approximately 50,000 bacteria in 24 hours. After 2 days, about 150,000 to 200,000 dogs were generated 500,000 to 800,000 dogs after 4 days.

Poultry meat stored in accordance with the method of the present invention had about 40,000 to 50,000 bacteria at the end of storage, the number of bacteria is increased to an unimportant even after the end of the method according to the invention, so that the life is maintained even after 1 to 2 weeks The whole life span of poultry meat is 4 to 6 weeks.

According to the present invention, since the internal pressure is applied between the meat stacked in layers and the meat, osmosis is performed to compare and measure the pH value. The method according to the invention is also chewy in slaughtered meats, for example chicks which can no longer be laid, and can be used although not visually appealing, since they are yellow in color. This kind of meat can be sold at low prices for cooked or processed meat. In particular, if the storage temperature of 0 ℃ to -1 ℃ is maintained by the method of the present invention, the quality and life of the meat is improved, and in particular, the softness and the color are improved. As it turns white, the meat becomes smaller, withered and softer in structure.

When using the method according to the invention for the storage of poultry meat poultry meat with or without skin can be used. Poultry can also be used with bones.

To which the external pressure of at least 150kg cm ^2, particularly from 300 to 350kg / cm ² per applied in the process according to the invention is advantageous. The storage temperature is preferably 0 ° C. to 1 ° C. as described above in pork, and preferably -1 ° C. to 0 ° C. in poultry meat.

The invention also relates to an apparatus for carrying out the method according to the invention, which is described in detail below by means of an embodiment with reference to the accompanying drawings.

The device according to the invention for carrying out the method according to the invention consists of a container 1 for receiving meat not shown. This container 1 is formed in this illustrated embodiment with one bottom 2 and four side walls 3, 4, 5, 6 having a rectangular cross section. In addition, the container 1 is formed to open to the top. In the inner space 7 formed by the side walls 3 to 6 the lid 9 can be inserted in the direction of the arrow 11 from above and its function is described below in the pressurizing device 12 (see FIG. 2). Can be pressed by. The cover 9 has a flat cross-section that is slightly smaller than the cross section of the container inner space 7 so that a slit is formed between the cover 9 and the at least one side wall 3 to 6 and upon pressurization through the slit. The juice, ie the broth, flows and the air flows out.

Pressing is performed until the lid 9 is covered with gravy and reaches an anoxic-containing state.

According to the present invention, the container 1 is elastic so that the volume change of the temperature change state of the meat is compensated by the contraction and expansion of the container 1, ie its bottom 2 and the side walls 3, 4, 5, 6 And a material having a coefficient of thermal expansion.

The material used has a small thermal conductivity. Such materials are particularly suitable for synthetic resins and glass fiber reinforced plastics, which have the necessary elasticity, small heat transfer rate and good mechanical strength, so that high pressure can be applied without problems. The container 1 consists of an outer layer consisting of a polyester resin and a glass fiber mat and is coated with an inner layer consisting of a basic-polyester resin which may comprise a pigment mixed on the outer layer. Particularly good is a container-compound consisting of about 60 wt% polyester resin, about 30 wt% fiberglass mat and about 10 wt% cover layer. The container 1 according to the invention is good and harmless to wash, has an average life expectancy and has sufficient mechanical strength to ensure the required pressure without the occurrence of gaps or damages. 0.8 to 1% by weight of a cobalt catalyst consisting of a styrol solution having 1% by weight of cobalt naphthenal and a polyester resin based on orthophthalic acid having 35% by weight of monostyrene as a substrate may be used as a substrate. It is dissolved in a slime solution, phthalic ester, with a curing agent of 2% by weight methylethylketone peroxide consisting of about 9% by weight of a conventionally active solution of active oxygen and mixed with the glyco derivative.

As reinforcing agents, continuous fiberglass mats having a square meter weight of 450 to 600 g / qm ² are used. The nominal diameter of the basic fiber reaches 15μ. The covering layer consists of a pigment consisting of monostyrene and titanium oxide and isophthalic acid polyester added with the above-described amount of cobalt catalyst to silicate dispersed with standard glycol.

The container 1 made of such a material is very good and durable, i.e. has a rate of expansion and shrinkage that is not fatigued upon temperature change. For example, a container containing 80 kg of meat has a height of 620 mm, a width of 470 mm, and a length of 580 mm at a temperature of 18 ° C. A container without meat at a temperature of 18 ° C has a height of 25 cm from the bottom. The perimeter measured at is 163.5 cm. Fully pressurized vessels have a 164 cm circumference at 15 ° C and 163.5 cm at 3 ° C, ensuring sufficient pressure in each case even after cooling. As a result, the container is elastically expanded by pressurization in a heated state, and then upon cooling, the container is contracted at a temperature condition set by the elastic residual stress and the thermal expansion rate of the material used to supply a constant or high pressure to the interior space of the container. do. The container according to the invention can be manufactured to fit in size and shape. In particular, it has four different nominal sizes, namely nominal sizes for 45 kg, 85 kg, 150 kg and 300 kg of meat.

According to the invention the interior space 7 of the container 1 extends from the bottom 2 to the top. The cover 9 is thereby adapted to the face of the bottom 2. This shape ensures very good ventilation of the meat. In addition, when the meat is small, the cover 9 reduces the gap between the container side walls 3 to 6 so that the juice and air can be discharged. Another form of the interior space 7 is also particularly advantageous for the manufacture of the container 1 since the mold can be opened without problems.

In order to improve the aeration, bleeding air from the space between the meat, the lid 9 is provided with projections 16 (FIG. 3a) in the middle from the lower side 15 facing the bottom 2 of the container 1; 3b degrees). This protrusion 16 has a trapezoidal cross section tapered from the lower side 15 of the lid 9, but in the embodiment according to FIG. 3b the protrusion 17 is convexly curved. According to the invention all lower sides 15 of the cover 9 can also be formed convexly curved. In each case, the meat is first pressurized from the center and air is released laterally from inside to outside. The lid 9 shown in the figure has a handle 19 in the middle of the outside on the upper side 18 opposite to the bottom 2 of the bottom 1 of the container 1. The handle facilitates lifting the cover 9 which can be attached to the meat by the adhesive force. The lid 9 is preferably inclined at the edge 21 such that the lower side 15 has a smaller plane than the upper side 18. This allows air to be discharged between the cover 9 and the walls 3 to 6.

The container 1 has an opening 23 surrounded by an opening in its upper open area and extending outward so that the edge can be reinforced by the pressing device 12 at two radially opposed points for engagement. Is formed. This reinforcement point is preferably located in the middle of the edge 23 of the two oppositely arranged walls 3, 5 and 4, 6.

The pressurization device 12 shown in FIG. 2 is provided with a U-shaped bracket 25 consisting of one web 26 and two lags 27 and 28. These two legs 27 and 28 have gripping portions 31 facing each other for engaging with the container edge 23 at their ends 29. The lifting jack 32 according to the present invention is fixed to the web 26. The lifting jack 32 is provided with a lifting mechanism 33 that moves vertically in the direction of the arrow 30. The lifting mechanism 33 has a pressure plate 34 for applying pressure to the cover 9 at its lower end. In the illustrated embodiment the lifting jack 32 is mechanically operated and the lifting mechanism 33 can be moved vertically downwards by the forward and backward pivotal movement of the operating handle 35 in the direction of the arrow 36, thereby the cover 9 ) Pressurizes the container internal space 7 through the cover plate 34. The elevating mechanism 33 of the elevating jack 32 is guided through the middle hole of the web 26 to apply a pressing force in the middle of the cover. The gripping portion fixed to the legs 27 and 28 is formed through an L-shaped strap Lstrap, the opposite leg surrounding the container edge 23. In addition, the legs 27 and 28 are provided with guide rollers 37 spaced vertically from the L-shaped straps, which are supported on the upper portion of the container edge 23. The pressurizing device 12 may be moved laterally at the container edge 23. In another embodiment of the present invention, at least one of the legs 27 and 28 can be pivotally formed to the outside, such that the pressurization device 12 can be set in the container 1 from the top.

The shape of the container according to the invention has the following advantages.

It has the advantages of high mechanical strength and good elasticity, small thermal conductivity, i.e. good thermal insulation, ease of cleaning, harmless, temperature and chemically stable, and free of dangerous or health hazards.

Claims (23)

Each slaughtered meat is distributed in layers without any spaces in the container, and the layered meat portion is then pressurized from the outside, and the meat reaches anoxic storage state, so that the meat is osmotic by the internal pressure generated between the layered meat and between. And the meat layer is cooled at a temperature between -1 ° C and 2 ° C for at least 7 days. The slaughtered meat is distributed in layers without intervening space in the container, and the layered meat portion is then pressurized from the outside to reach the anaerobic storage of the meat portion in the container and at a low temperature of at least -1 ° C and at most 1 ° C, particularly at 0 ° C. Comparative method for measuring the pH value of meat, characterized in that stored for at least two weeks. The method of claim 2, wherein an internal pressure is generated between the meat portion and the meat portion, so that an osmotic action is generated to perform a comparative measurement of the pH value of the meat. 4. The method of claim 1, 2 or 3, wherein an external pressure of at least about 150 kg / cm ^{2, in} particular 300 kg / cm ² to 350 kg / cm ² is applied. The method of claim 1, wherein the beef and pork are stored at a storage temperature of 0 ° C to + 1 ° C. The method of any one of claims 1 to 5, wherein the skin covering the meat portion is at least partially removed prior to storage in the meat portions. The method for measuring the pH value of meat according to any one of claims 1 to 6, wherein the poultry meat is stored at a storage temperature of -1 ° C to 0 ° C. The method of claim 1 or 2, wherein the poultry meat is interpolated at least 24 hours after the slaughter. The method of comparing the pH value of meat according to claim 1 or 2, wherein the poultry meat is stored together with the skin and with or without bone. 10. The method of claim 1, wherein the shelf life is about three weeks. It consists of a container with an inner space for accommodating the meat with an open top, a lid that can be inserted into the interior of the container from the top, and a pressurizing device for pressurizing the cover in the interior of the container, the cover surface being greater than the cross section of the interior space of the container. A pH value comparative measuring device for carrying out the method of comparatively measuring the pH value of meat according to claims 1 to 10, wherein the container 1 is characterized in that the volume change of the temperature change state of the meat A device for measuring pH of a meat, characterized in that it is made of a material having elasticity and thermal expansion coefficient compensated for. 13. Apparatus according to claim 11, characterized in that the container (1) is made of a material having a small thermal conductivity. 13. Apparatus according to claim 11 or 12, characterized in that the container (1) is made of plastic, in particular glass fiber reinforced plastic. 14. Apparatus according to claim 13, wherein the container 1 is made of an inner layer made of a basic-polyester resin mixed with a pigment and an outer layer made of a polyester resin and a glass fiber mat. . 15. The comparative measurement of the pH value of meat according to claim 13 or 14, wherein the container (1) consists of about 60% polyester resin, about 30% glass fiber mat and about 10% cover layer. politics. The method according to any one of claims 11 to 15, characterized in that the interior space (7) of the container (1) expands from its bottom (2) to its top and the cover (9) coincides with the face of the bottom (2). PH value comparison measuring device of meat. 17. The cover 9 according to claim 11, wherein the lid 9 is provided with projections 16, 17 in the middle, preferably in the middle of the lower shaft 15 facing the bottom 2 of the container 1. Meat pH value comparison measuring device, characterized in that. 18. Apparatus according to claim 17, characterized in that the protrusions (16) have a trapezoidal cross section tapered from the lower axis (15) of the cover (9). The meat pH value comparison measuring apparatus according to claim 17, wherein the protrusions are formed convexly curved. 20. The cover 9 according to any one of claims 11 to 19, wherein the lid 9 has at least one handle 19 between the bottom 2 of the container 1 and the outside of the upper 18 yarn facing the back. Meat pH value comparison measuring device, characterized in that. 21. The container (1) according to any one of claims 11 to 20, wherein the container (1) has an edge (23) enclosed by an opening in its upper open area and extends outwardly, the edge being arranged radially opposite to engage. Meat pH value comparison measuring device, characterized in that it is formed to be reinforced by the pressurizing device 12 at the two points. 22. The pressurization device (12) according to any one of claims 11 to 21, wherein the pressurization device (12) is provided with a U-shaped bracket (25) consisting of one web (26) and two legs (27, 28). Legs 27 and 28 have gripping portions 31 facing each other for engaging the container edge 23 at their ends 29, and lifting jacks 32 are fixed to the webs 26. The jack has a lifting mechanism 33 which moves vertically in the direction of the arrow 30, and the lifting mechanism 33 has a pressure plate 34 for applying pressure to the cover 9 at its lower end. PH, value comparison measuring device of meat. 23. The apparatus of claim 22, wherein the elevating mechanism (33) of the elevating jack (32) is guided through the intermediate hole of the web (26).