Method and composition for preparing cured meat products

Abstract

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

1 . A curing agent comprising at least about 50 ppm plant-based nitrite, said plant-based nitrite being derived from plant material comprising at least about 50 ppm nitrate, said curing agent being capable of curing a meat or meat product. 
   
   
       2 . The curing agent of  claim 1 , wherein said plant-based nitrite is derived from nitrate-containing plant material selected from the group consisting of celery, beet, cabbage, cucumber, eggplant, mushroom, lettuce, squash, zucchini, mixed salad greens, carrot, artichoke, green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra, onion, Chinese pea pods, black eyed peas, green peas, potatoes, turnips, radishes, and combinations thereof. 
   
   
       3 . The curing agent of  claim 2 , wherein the nitrate-containing plant material is celery. 
   
   
       4 . The curing agent of  claim 1 , further comprising a member selected from the group consisting of yeast extract, protein hydrolyzates, amino acids, vitamins, minerals, carbohydrates, salts, acids, bases, and combinations thereof. 
   
   
       5 . The curing agent of  claim 4 , further comprising sodium chloride in an amount of about 6 wt. % or less. 
   
   
       6 . The curing agent of  claim 1 , comprising least about 50 ppm plant-based nitrite. 
   
   
       7 . The curing agent of  claim 1 , wherein the curing agent is substantially free of non-natural nitrate and nitrite. 
   
   
       8 . A process for preparing a curing agent comprising:
 (i) selecting a plant material comprising at least about 50 ppm nitrate,   (ii) contacting said plant material with an organism capable of converting said nitrate to nitrite, and   (iii) converting a predetermined amount of said nitrate to nitrite.   
   
   
       9 . The process of  claim 8 , wherein the plant material is heat treated or filter sterilized before it is contacted by the organism. 
   
   
       10 . The process of  claim 8 , wherein the curing agent is heat treated or filter sterilized after the predetermined amount of nitrite is produced. 
   
   
       11 . The process of  claim 8 , wherein the organism is inactivated or removed from the curing agent after the predetermined amount of nitrite is produced. 
   
   
       12 . The process of  claim 8 , wherein the plant material is selected from the group consisting of celery, beet, cabbage, cucumber, eggplant, mushroom, lettuce, squash, zucchini, mixed salad greens, carrot, artichoke, green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra, onion, Chinese pea pods, black eyed peas, green peas, potatoes, turnips, radishes, and combinations thereof. 
   
   
       13 . The process of  claim 12 , wherein the plant material is celery. 
   
   
       14 . The process of  claim 8 , wherein the plant material further comprises a member selected from the group consisting of yeast extract, protein hydrolyzates, amino acids, vitamins, minerals, carbohydrates, salts, acids, bases, and combinations thereof. 
   
   
       15 . The process of  claim 8 , further comprising sodium chloride in an amount of about 6 wt. % or less. 
   
   
       16 . The process of  claim 8 , wherein the organism is selected from the group consisting of the Micrococcaceae family, the  Micrococcus  genus, the  Staphylococcus  genus, gram positive coci,  Enterococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus , lactic acid bacteria, and combinations thereof. 
   
   
       17 . The process of  claim 16 , wherein the organism is  M. varians, S. carnosus , or a combination thereof. 
   
   
       18 . The process of  claim 8 , wherein the curing agent comprises at least about 50 ppm nitrite. 
   
   
       19 . The process of  claim 8 , wherein the plant material and the organism are contacted at a temperature of about 0° C. to about 50° C. 
   
   
       20 . The process of  claim 8 , wherein the plant material and the organism are contacted at a pH of about 5 to about 9. 
   
   
       21 . The process of  claim 8 , wherein the plant material and the organism are contacted under anaerobic aeration conditions. 
   
   
       22 . The process of  claim 8 , wherein the process is substantially free of non-natural nitrate and nitrite. 
   
   
       23 . A process for preserving a meat or meat product comprising contacting said meat or meat product with a curing agent comprising plant-based nitrite, said plant-based nitrite being derived from plant material comprising at least about 50 ppm nitrate, wherein the meat or meat product is preserved. 
   
   
       24 . The process of  claim 23 , wherein the meat or meat product is a whole muscle cured meat or an emulsified cured meat. 
   
   
       25 . The process of  claim 23 , wherein the meat or meat product is selected from the group consisting of ham, turkey, chicken, hot dogs, lunch meat, and bacon. 
   
   
       26 . The process of  claim 23 , wherein the curing agent is concentrated before it contacts the meat or meat products. 
   
   
       27 . The process of  claim 23 , wherein the plant-based nitrite is present in the curing agent in an amount of about 50 ppm to about 200 ppm. 
   
   
       28 . The process of  claim 23 , wherein the curing agent is substantially free of non-natural nitrate and nitrite. 
   
   
       29 . A cured meat or meat product, said meat or meat product having been treated with a curing agent comprising plant-based nitrite, said plant-based nitrite being derived from plant material comprising at least about 50 ppm nitrate. 
   
   
       30 . The cured meat or meat product of  claim 29 , wherein the meat or meat product is a whole muscle cured meat or an emulsified cured meat. 
   
   
       31 . The cured meat or meat product of  claim 29 , wherein the meat or meat product is selected from the group consisting of ham, turkey, chicken, hot dogs, lunch meat, and bacon. 
   
   
       32 . The cured meat or meat product of  claim 29 , wherein the curing agent is concentrated before it contacts the meat or meat products. 
   
   
       33 . The cured meat or meat product of  claim 29 , wherein the plant-based nitrite is present in the curing agent in an amount of about 50 ppm to about 200 ppm. 
   
   
       34 . The cured meat or meat product of  claim 29 , wherein the curing agent is substantially free of non-natural nitrate and nitrite.