Meat acidulant
AssigneeBalchem Corporation
InventorsHerbert D. Weiss, Robert G. Reynolds
Life of this patent
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Abstract
The present invention provides an acidulant and a method of acidulating moist meat and meat emulsions at meat processing temperatures in the range of about 32.degree. F. to 135.degree. F. The method comprises mixing a coated acidulant into the meat or meat emulsion, the acidulant having a coating effectively encapsulating the acidulant. The coating comprises a mixture of about 50-70 wt. % of a water-soluble glyceride and about 30-50 wt. % of a hydrogenated vegetable oil.
Claims14
An acidulant for lowering the pH of a moist comminuted meat product, the meat product having an initial pH of about 6 and which is to be processed at a maximum processing temperature below about 135.degree. F. to a pH level below about 5.2 in not less than one hour after adding the acidulant to the meat product, the acidulant having a delayed release coating encapsulating the acidulant, about 50 to 70 wt. % of the coating consisting of at least one water soluble glyceride, said water soluble glyceride having a melting point above said maximum processing temperature, and about 30 to 50 wt. % of the coating consisting of at least one hydrogenated vegetable oil, said hydrogenated vegetable oil having a melting point above said maximum processing temperature.
A coated acidulant for acidulating a moist comminuted meat product, the acidulant having a delayed release coating containing 30 to 50 wt.% of that least one hydrogenated vegetable oil and 50 to 70 wt. % of at least one water soluble glyceride, which is soluble by water contained in the meat product, the water soluble glyceride being effective to delay releasing the acidulant into the meat product for a period of at least one hour after the acidulant is added to the meat product while the meat product is maintained at a temperature within the range of about 32.degree. to below 135.degree. F.
Dependencies are inferred from the claim text.