Treatment of meat with carbonate salt

Patent metadata

Field	Value
Publication number	US-10617137-B2
Application number	US-201616062349-A
Country	US
Kind code	B2
Filing date	Dec 15, 2016
Priority date	Dec 15, 2015
Publication date	Apr 14, 2020
Grant date	Apr 14, 2020

Abstract

A method of providing a carbonate salt for treatment of meat, including providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of CO 2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.

First claim

What is claimed is:

1. A method of providing a carbonate salt for treatment of meat, comprising:
a) providing a bicarbonate salt;
b) heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of CO 2 has ceased; and
c) applying the carbonate salt to meat prior to cooking of the meat.

2. The method of claim 1 , wherein the bicarbonate salt is mixed with water to form a bicarbonate salt brine solution prior to the heating step.

3. The method of claim 2 , wherein the production of CO 2 is detected during the heating step by observation of bubble formation in the bicarbonate salt brine solution.

4. The method of claim 2 , wherein the bicarbonate salt is heated to a temperature of from about 145° F. to about 212° F.

5. The method of claim 2 , wherein the bicarbonate salt is heated to the temperature for a time of from about 20 to about 135 minutes.

6. The method of claim 2 , wherein the bicarbonate salt is heated to the temperature for a time of from about 40 to about 60 minutes.

7. The method of claim 2 , wherein the bicarbonate salt is heated in a brine solution with agitation.

8. The method of claim 1 , wherein the heating step is carried out on the bicarbonate salt when in the dry state.

9. The method of claim 8 , wherein the bicarbonate salt is heated to a temperature of from about 145° F. to about 600° F.

10. The method of claim 8 , wherein the bicarbonate salt is heated to the temperature for a time of from about 10 to about 75 minutes.

11. The method of claim 8 , wherein the bicarbonate salt is heated to the temperature for a time of from about 30 to about 45 minutes.

12. The method of claim 8 , wherein the bicarbonate salt is heated in dry form with agitation.

13. The method of claim 8 , wherein the carbonate salt is mixed with water to form a carbonate salt brine solution prior to the application to the meat.

14. The method of claim 1 , wherein the carbonate salt is applied to meat from a brine solution having a carbonate salt concentration of between about 0.1 molar and 1.5 molar.

15. The method of claim 1 , wherein the bicarbonate salt is selected from the group consisting of sodium bicarbonate, potassium bicarbonate, calcium bicarbonate, and magnesium bicarbonate, or mixtures thereof.

16. The method of claim 1 , wherein the bicarbonate salt is selected from the group consisting of sodium bicarbonate or potassium bicarbonate or mixtures thereof.

17. The method of claim 13 , wherein the carbonate salt is applied to meat from a brine solution having a carbonate salt concentration of between about 0.1 molar and 1.5 molar.

18. The method of claim 2 , wherein the bicarbonate salt is heated to a temperature of from about 195° F. to about 212° F.

19. The method of claim 8 , wherein the bicarbonate salt is heated to a temperature of from about 195° F. to about 400° F.

Assignees

• Cargill Inc

Inventors

• Manley Joshua L
• Senaratne-Lenagala Lasika Shyamalie
• Wills Todd

Classifications

• A23V2300/24

  Heat, thermal treatment · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C01B32/60

  Preparation of carbonates or bicarbonates in general (of percarbonates C01B15/10; of specific carbonates or bicarbonates according to the cation C01B-C01G) · CPC title

• A23L13/40 Primary

  containing additives (tenderising meat by using additives A23L13/72) · CPC title

• A23L13/432 Primary

  Addition of inorganic compounds, e.g. minerals; oligo-elements · CPC title