Method and apparatus for treating a pH enhanced foodstuff

#This invention relates to the production of pH enhanced foodstuffs, especially pH enhanced comminuted meats. The invention includes a method of producing pH enhanced foodstuffs, and an apparatus and method for treating foodstuffs after pH enhancement.

#It may be desirable or helpful in processing a foodstuff to increase the pH of the foodstuff over that naturally found in the material. A foodstuff that has been treated to exhibit an increased pH may be referred to as a pH enhanced foodstuff. For example, U.S. Pat. No. 5,871,795 discloses an apparatus and process for adding ammonia gas to unfrozen meat products to produce a pH enhanced meat product. U.S. Pat. No. 6,142,067 discloses another method and apparatus for applying ammonia gas or aqueous ammonia to comminuted meat to provide a uniformly elevated pH in the treated product. The system shown in U.S. Pat. No. 6,142,067 first adds ammonia gas or aqueous ammonia to an initial comminuted meat, and then comminutes the meat to distribute the added ammonia throughout the meat and drive the ammonia into the material.

#One of the limitations on enhancing the pH of a foodstuff is the objectionable odor that may remain in the foodstuff after treatment. This is particularly true when relatively large pH adjustments are made using ammonia. U.S. Pat. No. 6,142,067 addresses the problem of ammonia odor in the treated meat by comminuting the meat after contact with ammonia. This further comminution has been found to help distribute the ammonia in the foodstuff. It is also believed that the pressure applied in comminution helps drive the ammonia into the foodstuff. In any event, the method of further comminuting a previously comminuted meat that has been exposed to ammonia has been found to reduce or eliminate the objectionable ammonia odor in many cases.

#FIG. 1 is a schematic diagram showing a pH enhanced foodstuff production system embodying the principles of invention.

#FIG. 2 is a flow chart showing the process steps according to the present invention.

#FIG. 1 shows a preferred system 10 for producing a comminuted pH enhanced foodstuff, particularly comminuted meat. System 10 is made up of two primary components shown in dashed boxes 11 and 12. The collection of elements in dashed box 11 together represent an arrangement for receiving an initial comminuted foodstuff and adjusting the pH of the initial foodstuff to produce a pH enhanced foodstuff. The collection of elements shown in dashed box 12 represent an arrangement for first placing the pH enhanced foodstuff in condition for the treatment according to the present invention, and then treating the pH enhanced foodstuff.

#The pH enhanced foodstuff producing components in dashed box 11 include a pH increasing material contactor 16. Contactor device 16 may be of the type shown in U.S. Pat. No. 6,142,067, the entire content of which is hereby incorporated herein by this reference. This contactor arrangement includes generally a perforated conduit or passage (not shown in FIG. 1). The foodstuff to be treated is pumped or otherwise forced axially through the conduit while the pH increasing material is allowed to flow into the conduit through the perforations. Thus, the pH increasing material is allowed to come in contact and mix with the initial foodstuff.

#The preferred pH increasing material comprises either ammonia gas or aqueous ammonia (ammonium hydroxide solution). However, other forms of pH increasing material may be used according to the present invention. Generally, any material suitable for use in foodstuffs and capable of providing hydroxide ions in the foodstuff may be used as a pH increasing material within the scope of the invention. The pH increasing material may be in relatively pure form or may be mixed with other materials suitable for use in food processing.