Method for modifying pH within meat products

Abstract

A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying material may comprise aqueous ammonia (ammonium hydroxide solution) or a gas including some ammonia gas fraction. The temperature of the meat product may be controlled to a temperature near or just below the initial freezing temperature of the meat product during the time that the pH modifying material is injected. pH decreasing materials may be injected into the interior of the meat product either before or after injection the ammonia-based pH modifying material.

1 . A method for treating meat, the method including: 
 (a) inserting a number of injection conduits into the meat at spaced apart locations across substantially an entire area of the meat, each injection conduit including a respective fluid communication structure such that the step of inserting the number of injection conduits into the meat positions the respective fluid communication structure of each injection conduit within an interior of the meat; and    (b) forcing an ammonium hydroxide solution having a pH of at least 8.0 through each respective injection conduit and fluid communication structure into the interior of the meat.    
     
     
         2 . The method of  claim 1  wherein the ammonium hydroxide solution has a pH in a range from 8.0 to 12.0.  
     
     
         3 . The method of  claim 1  further including forcing a buffer material into the interior of the meat at a number of buffer injection locations spaced apart across substantially the entire area of the meat, the buffer material having a pH less than 8.0.  
     
     
         4 . The method of  claim 1  further including forcing a carbonic acid solution in the interior of the meat at a number of carbonic acid solution injection locations spaced apart across substantially the entire area of the meat.