Process for treating the surface of fresh meat

Abstract

The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish.

1 . Process for storing fresh meat consisting essentially of treating the surface of the fresh meat with 0.2 to 1.5 wt % of a solid hydrocolloid, based on the weight of the meat, and thereafter storing the treated fresh meat at cold storage temperatures or in a frozen state, wherein the hydrocolloid comprises a hydrocolloid based on collagen, caseins, whey proteins, gelatin, animal glue, xanthan, terrestrial plants, marine plants and/or their hydrolysates as well as their mixtures with one another.  
   
   
       2 . Process according to  claim 1 , wherein the meat is portioned prior to the treatment with the hydrocolloid.  
   
   
       3 . Process according to  claim 1 , wherein the hydrocolloid is present in powder or granule form, preferably with a mean particle size of less than 0.2 mm.  
   
   
       4 . Process according to  claim 3 , wherein the hydrocolloid is used in spray-dried form.  
   
   
       5 . Process according to  claim 1 , wherein the meat is treated with 0.5 to 0.9 wt % of hydrocolloid, referred to the weight of the meat.  
   
   
       6 . Process according to  claim 1 , wherein the hydrocolloid comprises a hydrocolloid which is obtained from vegetable raw materials.  
   
   
       7 . Fresh meat treated with solid hydrocolloid according to  claim 1.