FIELD OF INVENTION

This invention relates to a meat treatment composition for increasing the resistance of meat to microbial spoilage and/or for enhancing reddening of meat and/or for reducing moisture loss incurred during cooking, refrigerating, freezing, thawing and/or storage of meat. Treatment of meat with compositions of the invention as well as the treated meat products obtained accordingly constitute part of the invention as well.

BACKGROUND OF THE INVENTION

Industrial processing of meat for human consumption usually aims to provide (processed) meat products that combine an appealing appearance and flavor with microbial safety and prolonged shelf-life. Consumers evaluate meat products on the basis of a number of sensory attributes. Color, juiciness, flavor, and tenderness are believed to represent the most relevant sensory attributes of processed meat products.

Color formation and color stability are amongst the most critical quality traits of processed meat products and thus of great importance to the meat industry. The characteristic cured color can be derived from the concentration of heme pigments (myoglobin, hemoglobin), their chemical states and additives such as nitrogen oxides and reducing agents. In standard fermented meat products, such as salami, the characteristic cured color is a result of the chemical reaction between compounds derived from added nitrite/nitrate and the naturally occurring red myoglobin leading to the simultaneous formation of the bright red nitrosylmyoglobin, in which an axial ligand nitric oxide (NO) is coordinated to the central Fe ²⁺ in heme. Well known additives for fresh meat include nitrates and nitrites, which give meat a pink or red color. Nitrate (NO3 ^" ), generally supplied by sodium nitrate or potassium nitrate, is used as a source for nitrite (N0 ₂ ^" ).

Meat spoilage and rancidity affects not only appearance and/or sensory attributes, but also safety. Unwanted growth of certain aerobic and anaerobic bacteria that contaminate the meat during processing are the main cause. In principle, measures to preserve meat by elimination of bacteria or at least reducing outgrowth thereof, have been known (and practiced) for ages. Early preservation techniques of meat mainly involved drying, storing in salt (pickling), smoking, fermenting and/or (pre-) cooking. These processing methods, while effective for preserving the meat and preventing it from becoming spoiled or rancid, drastically change the overall visual and sensorial characteristics of the meat products. In more modern times, freezing has become a common and effective way to retard the growth of bacteria that may be present on the surface of meat. However, by freezing a meat product, water within the meat crystallizes, causing the denaturing of proteins and other damage to the meat on a cellular level. The texture, consistency and taste of thawed frozen meat is inferior compared to fresh meat. Consumers are accustomed to and often demand the sensorial quality (taste and texture) of non-preserved meat. Keeping the meat under refrigeration temperatures only is much less detrimental to the quality of the meat and therefore is the preferred option. The obvious down-side of keeping meat under refrigeration temperatures is that it is less effective in slowing down or preventing bacterial outgrowth. It has therefore often been attempted to apply additives or preservatives to further enhance the shelf-life of refrigerated meat products. Nitrates and nitrites help to inactivate bacteria but at levels much higher than those required to produce other cured meat characteristics.

Despite of its numerous desired properties (color formation, microbiologic safety), the safety of nitrite to human health has been questioned. Nitrite can cause the formation of unwanted compounds in cured meat, like N-nitrosamines which are questionable in regard to health. These compounds can be formed in principle due to the reaction of nitrite with secondary amines and amino acids in muscle proteins as well as in the gastrointestinal tract. Consumers are becoming increasingly aware of these safety issues. Consequently, food manufacturers are looking to replace part or all of the nitrite with other, more natural-like, food ingredients. Accordingly, a need exists for improved products for increasing the resistance of meat to microbial spoilage and/or for enhancing reddening of meat, while at the same time supporting a more "clean and consumer friendly" label statement.

US 2011/0300591 describes a method for converting nitrates to nitrites, wherein nitrates are converted to nitrites by bacteria belonging to the Staphylococcus vitulinus specie having nitrate reductase activity (NRA) , in the presence of lactic acid bacteria, at a pH comprised between 5.2 and 9. The nitrates may be contained in a liquid buffer preparation, i.e. a neutral medium containing nitrates which have been recovered after extraction from a natural source of nitrates, such as, a leek or spinach leaf, a fragment of celery, of onion or of cabbage, etc.

US 2012/027896 describes a method of treating a fresh meat product, comprising:

• infusing the fresh meat product with a solution including a source of sodium nitrite or sodium nitrate to create a treated fresh meat product; and

• packaging the treated fresh meat product in a low to no oxygen packaging, wherein the treated fresh meat product has a fresh meat color before cooking and a uniform, uncured cooked color after cooking to done. The source of the sodium nitrite or sodium nitrate is preferably a natural source such as vegetable powders. An example of a natural source of sodium nitrite or sodium nitrate that could be used is VEG STABLE™ 504, manufactured by Florida Food Products, Inc. of Eustis, Florida, or other vegetable based ingredients containing nitrites or fermented nitrates.

WO 2016/100299 describes a process for treating an animal muscle portion to form an enhanced muscle portion comprising:

· providing a comminuted meat emulsion having a pH of from about 6.5 to about 9.5, the comminuted meat emulsion being prepared from a first animal muscle tissue; and

• adding the comminuted meat emulsion to an animal muscle portion in a manner that promotes uptake and/or distribution of the comminuted meat emulsion into the animal muscle portion to form an enhanced muscle portion. The examples describe comminuted meat emulsion containing celery powder (Veg Stable 504).

It is the objective of the present invention to provide compositions, which can be used in meat treatment in order to achieve one or more of the aforementioned objectives, which compositions have been formulated as a concentrated liquid and show good stability during storage.

SUMMARY OF THE INVENTION

The present inventors surprisingly found that this can be accomplished with concentrated liquid meat treatment compositions comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract. The meat treatment compositions of the present invention exhibit excellent shelf stability in that nitrite content of the composition remains constant for a prolonged period of time.

The present compositions are based on ingredients that, depending on the forms in which they are provided, can be labeled as 'natural ingredients' . The meat treatment composition of the present invention not only can be applied to increase the resistance of meat to microbial spoilage and/or to enhance the reddening of meat and/or to decrease moisture loss incurred during cooking, refrigerating, freezing thawing and/or storage of meat, but is also highly advantageous in view of food regulations and labeling requirements.

A particularly beneficial finding underlying the present invention is that the combination of the partially/completely neutralized acetic acid with the cultured vegetable extract as a single concentrated liquid product enhances the (chemical) stability of the preservative composition, notably of the nitrite per se. As is illustrated in the examples, the nitrite content in the concentrated compositions of the invention is more stable, under various storage conditions, than that of nitrite containing curing agents not comprising the neutralized acetic acid. Naturally, it is an additional advantage for meat processors to be able to store sizable amounts of a curing agent without concerns as to the level of activity at the time of use.

Hence, the invention provides concentrated liquid meat treatment compositions comprising such combinations of neutralized acetic acid and cultured vegetable extract; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

DETAILED DESCRIPTION OF THE INVENTION

Hence, a first aspect of the invention concerns a meat treatment composition comprising:

a) a buffered food acid component, comprising a total amount of partially or completely neutralized acetic acid of at least 5 wt.%, based on the total weight of the composition; and

b) a nitrite source in the form of a cultured vegetable extract; wherein said meat treatment composition is a liquid having a pH value of 6.0 or higher; wherein the meat treatment composition contains at least 0.1 wt.% nitrite, based on the total weight of the composition.

As, will be understood by those skilled in the art, based on the foregoing, the compositions of the present invention are particularly suited for use as a food additive, more in particular for use in meat treatment. Hence, in accordance with the invention, the meat treatment composition as well as the components used to produce them are typically 'food grade', meaning that they are acceptable for use in foods and, more in particular, that they would be considered not to be harmful or toxic to a mammal upon consumption of the food products containing them, i.e. when applied at the levels taught herein.

In this document, the term 'buffered food acid component' is used to refer to a partially or completely neutralized food-grade organic acid. The buffered food acid component typically comprises salts of the respective food-grade organic acid(s), including acetic acid, optionally in combination with the corresponding food-grade organic acid(s) in free acid form. Since, in accordance with the present invention, the buffered food-grade acid exists as a solution, the buffered food acid component may also be viewed as a combination of acid anions and a stoichiometric amount of metal cations or a sub-stoichiometric amount of metal cations in combination with a corresponding amount of hydrogen ions. Whenever quantities of the buffered food acid component are given herein, the total quantity of free acid(s) and corresponding salts is referred to, unless specifically indicated otherwise.

Besides acetic acid, the buffered food acid component may (optionally) comprise food-grade organic acids selected from the group consisting of lactic acid, citric acid, propionic acid, malic acid, cinnamic acid and mixtures thereof.

In an embodiment of the invention, a meat treatment composition as defined herein is provided, wherein the buffered food acid component comprises buffered vinegar. The term vinegar is used to denote the liquid obtained by the acetous fermentation of an alcoholic liquid, containing at least 4 grams of acetic acid per 100 ml, in particular a vinegar that can be declared 'natural', e.g. in terms of the FDA guidelines. According to said guidelines "natural" means minimally processed and containing no synthetic ingredients or processing aids (cf. Food Labeling: Nutrient Content Claims General Principles, Petitions, Definitions of Terms, 56 Fed. Reg. at 60,466). In a preferred embodiment the preservative system comprises a non-neutralized, partly neutralized or completely neutralized vinegar selected from the group consisting of white vinegar, brandy vinegar, alcoholic vinegar, balsamic vinegar, wine vinegar, malt vinegar, beer vinegar, potato vinegar, rice vinegar, apple vinegar, cherry vinegar, and cane vinegar. In a particularly preferred embodiment of the invention, the vinegar is cane vinegar. In a preferred embodiment of the invention, the acetic acid content of the vinegar is at least 5 % (w/w), more preferably at least 7.5 % (w/w), even more preferably at least 10 % (w/w). It is also possible to make use of vinegar that has been pre-concentrated to a certain extent. Such products are commercially available and typically have an acetic acid content between 20 and 30 % (w/w). In a preferred embodiment of the invention, the acetic acid content of the vinegar is at least 20 % (w/w), more preferably at least 25 % (w/w), e.g. about 29 or 30 % (w/w). A common measure for indicating the acetic acid content of vinegar is the grain strength. The grain strength is the acetic acid content expressed in g/1, so 50 grain vinegar is about 5% (w/w) acetic acid. As will be appreciated by those skilled in the art, it is preferred that the vinegar is at least 200 grain, more preferably at least 250 grain. Often, commercial food-grade vinegars are offered at 200 grain and 300 grain. In one preferred embodiment of the invention, a 300 grain vinegar is used.

To partially or completely neutralize the food organic acid, the food-grade organic acid is combined with a (food-grade) alkalizing agent. Preferred alkalizing agents comprise metal hydroxides or metal salts or combinations thereof. Examples of metal hydroxides comprise sodium hydroxide, potassium hydroxide, calcium hydroxide or combinations thereof. An example of a metal salt comprises metal carbonate. Such compositions will comprise a mixture of free organic acid and one or more acid salts or such compositions will comprise one or more acid salts without free organic acid, depending on the relative amounts of the food-grade organic acid and the alkalizing agent, as will be understood by those skilled in the art.

In accordance with an embodiment of the invention, the meat treatment composition comprises a buffered vinegar, which typically is obtainable by combining a natural vinegar with an alkalizing agent, preferably a metal hydroxide as for example potassium hydroxide or calcium hydroxide or a metal salt, such as a metal carbonate. In a preferred embodiment of the invention, the buffered vinegar is obtainable by combining a natural vinegar with sodium hydroxide, potassium hydroxide, calcium hydroxide or a combination thereof.

The meat treatment compositions according to the present invention preferably have a total content of partially or completely neutralized food-grade organic acid of not more than 99.9 wt.%, based on the total dry solids weight of the composition, more preferably of not more than 99.5 wt.%, even more preferably within the range of 10-99 wt.%, still more preferably 15-98 wt.%, still more preferably 20-95 wt.%.

The meat treatment compositions according to the present invention preferably have a total content of a food grade acid selected from acetic acid, lactic acid, propionic acid, and mixtures thereof, in partially or completely neutralized form, of not more than 99.9 wt.%, based on the total dry solids weight of the composition, more preferably of not more than 99.5 wt.%, more preferably within the range of 10-99 wt.%, still more preferably 15-98 wt.%, still more preferably 20-95 wt.%

The meat treatment compositions according to the present invention preferably have a total content of acetic acid in partially or completely neutralized form, of not more than 99.9 wt.%, based on the total dry solids weight of the composition, more preferably of not more than 99.5 wt.%, more preferably within the range of 10-99 wt.%, still more preferably 15-98 wt.%, still more preferably 20-95 wt.%.

Preferably, the meat treatment composition according to the present invention, comprises the food-grade acid anions and metal cations in a molar ratio of at least 1 :0.2, preferably at least 1 :0.5, more preferably at least 1 :0.75.

The meat treatment composition of the present invention further comprises a nitrite source in the form of a cultured vegetable extract. The nitrite source is a vegetable extract containing significant amounts of nitrate, which has been contacted and incubated with viable micro-organisms under conditions suitable for said micro-organisms to convert nitrate into nitrite by their inherent metabolism.

In this document the term "vegetable extract" is used to refer to a composition of matter derived from food-grade plant materials, typically by mainly physical treatment of plant material, such as by cutting, macerating, pressing, soli-liquid extractions, concentrating, drying, etc. In a preferred embodiment, the vegetable extract is a liquid fraction derived from food-grade plant materials, which may also be referred to as a vegetable juice. Embodiments are also envisaged wherein vegetable juice solids are provided in concentrated or in partially or completely dried form. The use of vegetable juice and/or vegetable (juice) concentrate is particularly preferred, in accordance with the invention.

The food-grade plant material may be any nitrate-containing plant containing a significant amount of nitrate. In one embodiment the plant material comprises fresh plant parts, such as, in particular, leafs, flowers, stems and/or roots.

Preferred plant materials contain a high concentration of natural nitrate. Thus, for example, the nitrate concentration of the plant material is at least about 100 ppm, e.g. at least about 200 ppm, at least about 300 ppm, at least about 400 ppm, at least about 500 ppm, at least about 600 ppm, or at least about 700 ppm. The nitrate concentration of the plant material is preferably 24,000 ppm or less, e.g., about 20,000 ppm or less, about 15,000 ppm or less, about 10,000 ppm or less, about 8000 ppm or less, about 5000 ppm or less, about 3000 ppm or less, about 2500 ppm or less, or about 2000 ppm or less.

Suitable plant materials include, but are not limited to, celery, beet, spinach, lettuce, cabbage, cucumber, eggplant, mushroom, green pepper, butternut squash, zucchini, mixed salad greens, carrot, artichoke, green bean, lima bean, broccoli, cauliflower, collard green, com, mustard, okra, onion, Chinese pea pod, black eyed pea, green pea, potato, turnip, sauerkraut, radish and the like. Other edible plant material containing significant amounts of nitrate, also can be used. Any mixture or combination of plant materials can be used in accordance with the invention. In a particularly preferred embodiment the nitrite source is derived from celery juice or extract.

In a preferred embodiment of the invention, the vegetable extract has a nitrate concentration of at least about 100 ppm, e.g., at least about 200 ppm, at least about 300 ppm, at least about 400 ppm, at least about 500 ppm, at least about 600 ppm, or at least about 700 ppm. The nitrate concentration of vegetable extract is preferably 24,000 ppm or less, e.g. about 20,000 ppm or less, about 15,000 ppm or less, about 10,000 ppm or less, about 8000 ppm or less, about 5000 ppm or less, about 3000 ppm or less, about 2500 ppm or less, or about 2000 ppm or less.

In an advantageous embodiment of the invention the vegetable extract, juice or concentrate comprises celery extract, celery juice or celery concentrate. Suitable commercial products are available from commercial suppliers such as from Florida Food Products Inc., under the product names 'Veg Stable ^'5 ' 50 and 'Veg Stable* 502'; from Diana Naturals, under the product name 'Celery juice concentrate', and from Vegetable Juices, Inc.

Any organism capable of converting nitrate to nitrite can be used in the process of the present invention. Suitable organisms include but are not limited to yeast, fungi, and bacteria. The organism can be, for example, E. coli, Rhodobacter sphaeroides, Paracoccus pantotrophus, Wautersia eutropha, Bradyrhizobium japonicum, any Pseudomonas species, Campylobacter jejunii, Wollinella succinogenes, Haemophylus influenzae, Shewanella oneidensis, Desulfitobacterium hafniense, Rhodobacter capsulatus, Klebsiella pneumoniae, Bacillus subtilis, the genus Cyanobacteria, any Synechococcus species, the genus Haloferax, the genus Haloarcula, and Thermus thermophilus. Preferably, the organism is a single strain or combination of bacterial strains within the Micrococcaceae family, including Micrococcus and Staphylococcus, Gram-positive cocci, including Enterococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Staphylococcus, and all lactic acid bacteria. Examples of the organism or organisms useful in the context of the invention include M. varians, S. carnosus, S. vitulinus, S. xylosus or a combination thereof. Embodiments of the invention are also envisaged, wherein the conversion of nitrate into nitrite is accomplished using a suitable enzyme preparation, typically a preparation comprising nitrate reductase.

In preferred embodiments, the nitrite source of the meat treatment composition according to the present invention is a composition obtainable by a process comprising the steps of:

i) providing a liquid vegetable extract, preferably a vegetable juice or vegetable (juice) concentrate;

ii) inoculating the liquid vegetable extract with one or more micro-organisms capable of converting nitrate into nitrite; and

iii) incubating the inoculated vegetable extract under conditions favorable to the growth of said micro-organism to produce a cultured vegetable extract.

The incubating step is optionally followed by one or more purification steps. Optionally, the one or more purification steps of the cultured vegetable extract comprise centrifugation and/or filtration of the cultured vegetable extract, with the proviso that the purification does not result in a nitrite level, on dry solids weight basis, of above 90 %, above 80 %, above 70 % or above 60 %. In a preferred embodiment the process does not involve any processing aimed at purification or isolation of the nitrite, other than solid- liquid separation and/or concentration. In an embodiment, the cultured vegetable extract as obtained in step iii) is used directly as the nitrite source in the present meat treatment compositions.

Cultured vegetable extracts in accordance with the invention may typically contain, besides nitrite, sugars, fiber, protein, vitamins and calcium. In a preferred embodiment of the invention the nitrite source comprises at least 5 wt.%, based on the total dry solids weight of the composition, preferably at least 7.5 wt.%, more preferably at least 10 wt.% of one or more components selected from the group consisting of sugars, protein, fiber, vitamins and calcium. In a preferred embodiment of the invention the meat treatment composition comprises at least 0.5 wt.%, based on the total dry solids weight of the composition, preferably at least 1 wt.%, more preferably at least 2 wt.% of one or more components selected from the group consisting of sugars, protein, fiber, vitamins and calcium.

In an advantageous embodiment of the invention the vegetable extract comprises cultured celery extract, such as e.g. the products 'Veg Stable" ⁵ 504', 'Veg Stable* 506' or ' Veg Stable*' 528', available Florida Food Products, Inc. and the products Accel 2000H and Accel XP, available from Kerry Inc.

The meat treatment composition of the present invention, in one embodiment, comprises nitrite in an amount of between 0.05 and 5 wt.%, based on the total dry solids weight of the composition, more preferably between 0.1 and 4 wt.%, most preferably 0.2 wt.% or 3 wt.%). In accordance with this embodiment, it is preferred that the molar ratio of the (partially or completely neutralized) food-grade acid(s) to nitrite is at least 3/1, preferably it is within the range of 5/1 -100./1, most preferably within the range of 20./ 1- 40./1.

The meat treatment composition of the present invention, in another embodiment, comprises nitrite, nitrate or a mixture thereof in a combined amount of between 0.05 and 5 wt.%, based on the total dry solids weight of the composition, more preferably between 0.1 and 4 wt.%, most preferably 0.2 wt.% or 3 wt.%; in combination with viable nitrate converting micro-organisms, preferably a micro-organism as defined herein before, in an amount of at least 1000 cfu/kg of dry solids. In accordance with this embodiment, it is preferred that the molar ratio of the (partially or completely neutralized) food-grade acid(s) to the total amount of nitrite and nitrate is at least 3/1, preferably it is within the range of 5/1 - 100. /I , most preferably within the range of 20./ 1 -40./ 1.

As will be clear to those skilled in the art, a buffered food acid component and/or a nitrite sources obtained by fermentation, may comprise detectable amounts of other dispersed or dissolved solids besides the acid component and/or the nitrite. Typical examples of such other dispersed or dissolved solids include sugars, such as glucose, fructose and sucrose; organic acids and/or salts thereof, such as lactic acid, citric acid, pyruvic acid, malic acid, succinic acid, formic acid and acetic acid; nitrogen containing substances, such as amino acids, peptides and proteins; nucleic acid components such as DNA and RNA fragments, nucleotides and nucleosides; cell membrane phospholipids; vitamins; trace elements; and pigments. Since the meat treatment composition of the invention will comprise one or more components produced using fermentative process, which components are typically used in non- or only partially purified form, the liquid meat treatment composition will typically comprise at least one, at least two, at least three, at least four or at least five components selected from the group consisting of fructose, glucose, sucrose, lactic acid and salts thereof, citric acid and salts thereof, pyaivic acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, formic acid and salts thereof, acetic acid and salts thereof, propionic acids and salts thereof, amino acids, peptides and proteins. In a preferred embodiment of the invention the liquid meat treatment composition comprises at least 0.5 wt.%, based on the total dry solids weight of the composition, preferably at least 1 wt.%, more preferably at least 2 wt.% of one or more components selected from the group consisting of fructose, glucose, sucrose, citric acid and salts thereof, pyruvic acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, formic acid and salts thereof, acetic acid and salts thereof, propionic acids and salts thereof, amino acids, peptides and proteins.

In an embodiment of the invention, the meat treatment composition as defined herein does not contain substantial amounts of phosphate. More preferably, the meat treatment composition of the invention, comprises less than 5 wt.%, based on the total dry solids weight of the composition, of phosphate, preferably less than 1 wt.%, more preferably less than 0.5 wt.%.

In some embodiments salt may be added to the meat treatment composition as an additional curing agent. In some embodiments, meat treatment compositions are provided comprising more than 0.1 wt.%, more than 0.5 wt.%, more than 1.0 wt.%, more than 2.5 wt. % or more than 5 wt.% of salt, based on the total dry solids weight of the composition The concentrated liquid meat treatment composition of the present invention can be produced intended for dilution with water prior to use. This is particularly convenient when the meat treatment is not performed at the site where the meat treatment composition is produced, so as to reduce the volume of water in the product to be stored and transported, which has obvious advantages.

The meat treatment composition that is formulated as a concentrated liquid, is referred to as a 'concentrate' . The concentrate typically comprises a buffered food acid component and a nitrite source in combination with water. Such concentrates are typically intended for dilution with water before use. Such concentrates preferably have a total dry solids content within the range of 7-100 wt.%, most preferably within the range of 10-45 wt.%. Such concentrates will typically comprise a total amount of partially or completely neutralized food-grade organic acid, based on the total weight of the composition, within the range of 7-80 wt.%, most preferably within the range of 10-50 wt.%. Such concentrates will typically comprise nitrite, based on the total weight of the concentrate, in an amount within the range of 0. 15-1.5 wt.%, most preferably within the range of 0.2- 0.75 wt.%. In an embodiment, such concentrates will comprise nitrite and nitrate in a combined amount of at least 0.1 wt.%, based on the total weight of the concentrate, more preferably in an amount within the range of 0.15-1.5 wt.%, most preferably within the range of 0.2-0.75 wt.%.

In an embodiment of the invention, a ready-to-use liquid is provided comprising the meat treatment composition as defined herein. For ease of reference, such ready-to- use liquids are also referred to herein as 'brine'. In accordance with the invention, the brine will typically have a total dry solids content of at least 3 wt.%, more preferably within the range of 5.-100 wt.%, most preferably within the range of 20-40 wt.%. In an embodiment of the invention, the ready-to-use liquid has a pH of 6.0 or higher . Such brines will typically comprise a total amount of partially or completely neutralized food- grade organic acid, of at least 1 wt.%, based on the total weight of the composition, more preferably within the range of 1.5- 10 wt.%, most preferably within the range of 2-5 wt.%. Such brines will typically comprise nitrite in an amount of at least 0.01 wt.%, based on the total weight of the brine, more preferably in an amount within the range of 0.025-0. 1 wt.%, most preferably within the range of 0.04-0.07 wt.%. In an embodiment, such brines will comprise nitrite and nitrate in a combined amount of at least 0.01 wt.%, based on the total weight of the brine, more preferably in an amount within the range of 0.025-0.1 wt.%, most preferably within the range of 0.04-0.07 wt.%.

The meat treatment compositions according to the present invention preferably have a pH of 6.0 or higher. More preferably, the meat treatment compositions according to the present invention have a pH within the range of 6.5-1 1, more preferably a pH within the range of 7-10.

The meat treatment compositions of the invention are typically produced by combining the buffered food acid component with the nitrite source. Compositions that can suitably be used as the buffered food acid component and the nitrite source in accordance with the invention are commercially available. The buffered food acid component as well as the nitrite source can be used in liquid as well as in solid form.

Hence, according to a second aspect of the invention a method of producing a meat treatment composition as described herein before is provided. The method comprises the steps of combining:

a) a buffered food acid component, comprising partially or completely neutralized food-grade acetic acid; and

b) a nitrite source in the form of a cultured vegetable extract.

In the method described, the pH of the composition is adjusted to obtain a value within the ranges described herein before. If the pH needs to be increased this is preferably done by adding an appropriate amount of an alkali metal hydroxide. If it is desired to lower the pH of the meat treatment composition after combining the buffered food acid component and the nitrite source, this may suitably be done using an appropriate amount of the food acid, i.e. in free acid form, even though the use of mineral acids for this purpose is not excluded.

In the present method both the buffered food acid component and the nitrite source may be used in liquid or dry powder form. If one or both of the components are used in dry powder form, it is envisaged that the method comprises reconstitution of the respective components in a suitable quantity of water, e.g. in tap water, before combining it with the other component. Embodiments are also envisaged wherein both components are in dry powder form and are blended and subsequently reconstituted in water. In the method of the invention, the ingredients are typically agitated for a period of time sufficient to form a homogeneous liquid, which may be a dispersion or solution.

A third aspect of the invention concerns a method of treating meat to increase the resistance of microbial spoilage and/or to enhance reddening of meat and/or to reduce and/or compensate for moisture loss during cooking and/or during other kinds of processing, such as cooking, refrigerating, cooling, freezing, thawing and/or storage of meat.

In an embodiment of the invention, a method as defined herein is provided, wherein the meat is treated with a meat treatment composition of the invention, typically in the form of a liquid referred to here above as the 'ready-to-use liquid' or 'brine'.

The method of the invention typically comprises the steps of:

a) providing a quantity of meat, for example fresh or uncooked meat;

b) providing a meat treatment composition as defined herein; and

c) treating said meat with the meat treatment composition.

The method according to the present invention is suitable and beneficial for the treatment of most conventional meat products typically offered for human consumption, regardless of the source and/or form in which it is offered.

In an embodiment of the invention, the meat is selected from the group consisting of whole muscle meat, cuts or slices of whole muscle meat, ground or comminuted muscle meat and emulsified meat. In a preferred embodiment of the invention the meat is fresh meat, which may be in the form of whole muscle meat, cuts or slices of whole muscle meat or ground or comminuted muscle meat. In this context the term 'fresh' means that the meat has not been treated by cooking in between removal from the animal carcass and the treatment according to the invention. In a preferred embodiment, the meat is uncooked meat. Embodiments are envisaged wherein the meat has been stored, typically under refrigeration for some time in between removal from the animal carcass and the treatment according to the invention.

In an embodiment of the invention, the meat is obtained from beef cattle, pork, lamb, poultry, and game, most preferably from pork, chicken and turkey.

The actual amount of brine used for treating meat and/or the weight gain of the meat will vary depending on the method of treating the meat, the type of meat, and the particular meat treatment composition used. In accordance with certain embodiments of the invention, the meat is treated with a sufficient amount of the brine and in a manner sufficient to cause a weight increase in the range of 2-20%, more preferably in the range of 5-15%.

In accordance with certain embodiments of the invention, the meat is treated with a composition in the form of a liquid brine as defined herein before, in quantities providing a weight ratio of brine to meat within the range of 1/10-1/2, preferably within the range of 1/8-1/3, more preferably within the range of 1/7-1/4.

In accordance with certain embodiments of the invention, the meat is treated with a brine as defined herein before, in quantities providing a level of nitrite of between 2 mg per kg of meat and 800 mg per kg of meat, preferably a level of nitrite between 4 mg per kg of meat and 600 mg per kg of meat, more preferably a level of nitrite between 5 mg per kg of meat and 500 mg per kg of meat.

In accordance with certain embodiments of the invention, the meat is treated with a brine as defined herein before, in quantities providing a level of the food-grade buffered acid of between 1000 mg per kg of meat and 10000 mg per kg of meat, preferably a level of nitrite between 2000 mg per kg of meat and 9000 mg per kg of meat, more preferably a level of nitrite between 3000 mg per kg of meat and 8000 mg per kg of meat as for example a level of nitrite of 6000 mg per kg meat (6000 ppm).

The methods for treating the meat may utilize any method that is known and/or conventionally used for combining fresh meat and a brine product. For example, meat may be treated with the composition of the invention by dispersing it throughout the fresh meat. Suitable methods include injecting, pumping, spraying, soaking, dipping or otherwise dispersing the composition into or onto the meat. In addition, the method may comprise tumbling, kneading, massaging or otherwise manipulate the meat to further disperse the composition throughout the meat. In some embodiments, the composition is injected under pressure into the meat as part of an automated commercial meat production step. Suitable injectors may be set to pump a particular volume of the composition into each piece of meat.

In the case of comminuted or emulsified meat, the brine may simply be added to the meat followed by tumbling, kneading or massaging of the meat so as to cause the brine to be evenly distributed throughout the meat. The treated meat may then be molded or otherwise shaped to form any number of food products including patties, sausages, wieners and luncheon meats.

Once the brine has been dispersed throughout the meat, the meat may subsequently be cooked until the desired internal temperature is reached, packaged and refrigerated or frozen. Alternatively, once the brine has been dispersed throughout the meat, the meat may be packaged, cooked then refrigerated or frozen. Hence, in an embodiment of the invention, a method as defined herein is provided, further comprising one or more of the following steps (in any order/sequence):

d) forming the meat into shaped food products;

e) cooking the meat;

f) refrigerating or freezing the meat; and

g) packaging the meat.

It will be understood by those skilled in the art, that the benefits of the invention may also be achieved by treating meat sequentially with the buffered food acid component and nitrite source, although such an embodiment would be less preferred for practical reasons. It is entirely within the skills and capabilities of those skilled in the art to develop such a variant of the process though.

A further aspect of the invention concerns a meat product obtainable by the method as defined herein. Such treated meat may have an increased resistance to microbial spoilage. The nitrite content of the treated meat has an increased stability. The treated meat possesses a higher total water content when cooking commences, which may result in a higher water content remaining after cooking meat even if normal water loss occurs during cooking. Instead or in addition, the treated meat may have a reduced tendency to lose water during cooking. The coloration of treated meat may also be retained for a longer period of time, such that the meat has a more desirable appearance for a longer time.

A further aspect of the invention concerns the use of a meat treatment composition as defined herein before, for increasing the resistance of meat to microbial spoilage and/or for enhancing reddening of meat and/or for reducing moisture loss incurred during cooking, and/or storage of meat. The invention has been described by reference to certain embodiments discussed above. It will be recognized that these embodiments are susceptible to various modifications and alternative forms well known to those of skill in the art.

Many modifications in addition to those described above may be made to the structures and techniques described herein without departing from the spirit and scope of the invention. Accordingly, although specific embodiments have been described, these are examples only and are not limiting upon the scope of the invention.

Furthermore, for a proper understanding of this document and in its claims, it is to be understood that the verb "to comprise" and its conjugations is used in its non- limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only one of the elements. The indefinite article "a" or "an" thus usually means "at least one".

All patent and literature references cited in the present specification are hereby incorporated by reference in their entirety.

The following examples are offered for illustrative purposes only, and are not intended to limit the scope of the present invention in any way. EXAMPLES

Example 1: Preparation of a liquid meat treatment composition

As food acid components vinegar sold under the name Verdad® N5 or Verdad® N16, manufactured by Corbion, is used. A buffered food acid is obtainable by neutralizing Verdad® N5 or Verdad® N16 with a 50 % KOH or 50 % NaOH solution to a pH of 5.7 and 7.8 respectively.

A suitable cultured celery extract is commercially available under the tradename Veg Stable Veg Stable® 528, manufactured by Florida Food Products Inc.

The meat treatment composition is obtainable by combining vinegar neutralized with KOH or NaOH followed by a blending with Veg Stable® 528. Example 2: Enhanced stability of nitrite in the meat treatment composition

The performance of six different meat treatment compositions (composition A to F) is evaluated :

Composition A comprises 2000 g celery ferment (Veg Stable ^® 528);

Composition B comprises 1466 g vinegar (Verdad* N5) and 533.35 g celery ferment (Veg Stable ^® 528);

Composition C comprises 1526.7 g of buffered vinegar to a pH of 7 (Verdad* N5 neutralized with 50 % KOH to a pH of 7) and 473.47 g celery ferment (Veg Stable ^® 528);

- Composition D comprises 1542,8 g of buffered vinegar to a pH of 8 (Verdad ^* N5 neutralized with 50 % KOH to a pH of 8) and 458.26 g celery ferment (Veg Stable ^® 528);

Composition E comprises 720.8 g of a buffered vinegar as in composition D, which was concentrated to a dry matter content of 63% and 479.96 g celery ferment (Veg Stable* 528); and

Composition F comprises 1636.35 g Verdad* N 16 and 363.68 g celery ferment (Veg Stable ^® 528).

The percentage of the celery ferment together with the theoretical nitritre content (in ppm) and the measured nitrite content immediately after preparation of the meat treatment composition (time t=0) are shown in Table 1. The content of nitrite is for example measured with a high performance liquid chromatography (HPLC) anion method.

Table 1

The stability of the nitrite in function of the time is determined of the compositions A to F by measuring the nitrite content after 1 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks and 13 weeks.

The measured nitrite content is expressed as the percentage compared with the nitrite content at t=0.

Table 2

From Table 2 it can be concluded that the composition IX E and F show a good stability of nitrite even after 6, 8 or 13 weeks.

Compared to composition F, compositions D and E show a better stability of nitrite at a temperature of 40 °C.

After 26 weeks and 52 weeks storage at 4°C or 20°C, the nitrite content of composition D was still found to be very close to 100%. Example 3: Application of meat treatment compositions in pork ham

Brines were prepared on the basis of the recipes shown in in Table 3, using composition B and composition D of Example 2. C omposition B and D were applied at equal dosage levels of celery ferment and acetate/acetic acid.

Table 3

Brine 1 had a pH of 5.2. Brine 2 had a pH of 7.9

Ham was treated with these brines according to the following procedure:

· Macerate ham muscle using LEM tenderizer

• Make brine by mixing all remaining ingredients together

• Vacuum tumble macerated ham muscle with brine in Marinade express vacuum tumbler for 30 minutes

• Stuff tumbled ham into plastic casings using F. Dick electric stuffer

· Cook stuffed ham in Enviro-pak oven using the Ready-to-eat Deli meat cook

schedule

• Cool cooked meat overnight in Cold room (36.5 °F)

• Slice into 25 g slices and vacuum pack.

The cooking yield was found to be higher for the composition according to the invention than for the reference composition, namely 99.4% (composition 2) against 97.2% (composition 1). After the ham slices were prepared and vacuum packed for storage, color samples were stored under lighted conditions to simulate grocery store conditions for 14 days before taking color measurements (L*a*b) values. Color measurements L * a ^' *, b* color values were taken using a Miniscan EZ 4500L

(HunterLab, Reston, VA, USA). Color was measured on two places per slice of ham and on three slices per measurement and according to the American Meat Science Association Meat Color Measurement Guidelines. 2012. The values presented are the average values of those six separate measurements (Table 4)..

Table 4

The measured Lab color values confirmed what was clearly visible to the naked eye, i.e. the ham pieces treated with brine 2 had retained most of the original reddish color, whereas the ham pieces treated with brine 1 had become much more pale during storage.

Example 4: Application of meat treatment compositions in pork ham

Brines were prepared on the basis of the recipes shown in in Table 5.

Table 5

Pieces of pork ham were prepared in the same way as in Example 3. The ham yield after cooking was found to be 96.5% for the reference composition 1 and 98.1% for composition 2 (composition according to the invention). The color of the treated ham pieces was monitored under the same conditions as in Example 3. The Lab color values of the ham pieces were measured directly after brine treatment and after 7 days of storage