Methods for Processing Meat using Phosphate Free High PH Compositions Containing Salt and Sodium Carbonate

Abstract

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.

What is claimed is: 
     
         1 . A method of processing uncooked meat to enhance flavor and moisture retention comprising the steps of:
 a) preparing a dry composition comprising from 0.1 to 3.0 parts of salt per 100 parts of the uncooked meat and from 0.1 to 0.5 parts of sodium carbonate per 100 parts of the uncooked meat;   b) dissolving the dry composition in an amount of aqueous liquid to form a phosphate free liquid brine composition;   c) providing a portion of uncooked meat having a given weight, wherein the uncooked meat is selected from the group consisting of: poultry, pork, lamb and beef; and   d) treating the portion of uncooked meat with a 10% to 30% w/w addition rate of the liquid brine composition to form an uncooked processed meat with a predetermined amount in parts of salt and sodium carbonate in 100 parts of the uncooked processed meat;   wherein the amount of aqueous liquid used in step b) is calculated from the given weight of the uncooked meat, the addition rate of the liquid brine composition, and the predetermined amount in parts of salt and sodium carbonate in 100 parts of the uncooked meat; and   wherein the liquid brine composition has a pH from 10.1 to 11.3.   
     
     
         2 . The method according to  claim 1 , wherein the salt is sodium chloride. 
     
     
         3 . The method according to  claim 1 , wherein the salt is a mixture of sodium chloride, potassium chloride and magnesium chloride. 
     
     
         4 . The method according to  claim 3 , wherein the salt is low sodium sea salt. 
     
     
         5 . The method according to  claim 1 , wherein the pH of the liquid brine composition is between 10.1 and 10.7 
     
     
         6 . The method according to  claim 5 , wherein the pH of the liquid brine composition is between 10.3 and 10.7. 
     
     
         7 . The method according to  claim 1 , wherein step d) further comprises marinating, injection or tumbling the uncooked meat with the liquid brine composition. 
     
     
         8 . The method according to  claim 1 , wherein the dry composition further comprises from 0.05 to 2.5 parts of saccharide per 100 parts of the untreated meat. 
     
     
         9 . The method according to  claim 1 , wherein the dry composition further comprises from 0.001 to 0.1 parts of natural flavorings per 100 parts of the untreated meat. 
     
     
         10 . The method according to  claim 1 , wherein the liquid brine composition further comprises from 0.2 to 0.5 parts of nitrite per 100 parts of the untreated meat, wherein the nitrite is derived from a vegetable or a fruit.