US 2017.0049134A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0049134 A1 Adam (43) Pub. Date: Feb. 23, 2017

(54) MEAT TENDERING USING FOOD GRADE Publication Classification NATURAL PRODUCTS FOR REDUCING (51) Int. Cl MUSCLE CONTRACTION A2.3L I/38 (2006.01) (71) Applicant: Empire Technology Development (52) U.S. Cl. LLC, Wilmington, DE (US) CPC ...... A2.3L I/3182 (2013.01); A23L I/31445 s s (2013.01); A23L I/3,103 (2013.01); A23V (72) Inventor: Georgius Abidal Adam, Edensor Park 2002/00 (2013.01) (AU) (57) ABSTRACT Compositions and methods that enhance tenderness in meat (21) Appl. No.: 14/829,539 by reducing muscle contraction and rigor mortis following slaughter are disclosed. The compositions are natural prod ucts, including organic acids and polyphenols derived from (22) Filed: Aug. 18, 2015 natural sources, and derivatives and salts thereof. Patent Application Publication Feb. 23, 2017 Sheet 1 of 4 US 2017/0049134 A1

tropomyosin Cabinding sites Actin , / Troportin complex w

(a) Rayosin binding sites blocked muscle cannot contract

binding site f is

(b) Riyosin binding sites exposed; muscle can contract

FIGURE I Patent Application Publication Feb. 23, 2017 Sheet 2 of 4 US 2017/0049134 A1

Myosin binding : site

Myosin binding site exposed, muscle can Cotract

Meat consisting muscles with Fulvic acid sodium Salt : calcium myosin binding sites (Contractable)

Tropomyosin Actin Troponin complex

Myosin binding site blocked, muscle cannot contract Meat consisting muscles with Myosin binding sites free of Ca++ (Non contractable),

Fulvic Calcium salt

FIGURE 2 Patent Application Publication Feb. 23, 2017 Sheet 3 of 4 US 2017/0049134 A1

FIGURE 3

ss: * &

I

Patent Application Publication Feb. 23, 2017 Sheet 4 of 4 US 2017/0049134 A1

FIGURE 4 US 2017/0049134 A1 Feb. 23, 2017

MEAT TENDERING USING FOOD GRADE from about 1% to about 10% (w/w) of the composition as a NATURAL PRODUCTS FOR REDUCING powder or from about 1% to about 10% (w/w) of the MUSCLE CONTRACTION composition as a liquid. 0008. In one variation, the composition may also include BACKGROUND Sodium carbonate, wherein the Sodium carbonate may make 0001 Meat is a desired process in meat technology up from about 1% to about 10% (w/w) of the composition because a carcass of beef undergoes rigor mortis, during as a powder or from about 1% to about 10% (w/w) of the which process muscles in the carcass naturally contract, composition as a liquid. thereby resulting in increased meat toughness. 0009. In another variation, the composition may also 0002 Providing effective solutions to improve the pro include Sodium tri-polyphosphate, wherein the sodium tri duction of tender meat has value across the meat Supply polyphosphate may make up from about 1% to about 10% chain, including livestock farmers, producers, abattoirs, (w/w) of the composition as a powder or from about 1% to meat packagers, providers of transport and logistics (local about 10% (w/w) of the composition as a liquid. and international deliveries), government (through 0010. In another variation, the composition may also improved importing/exporting conditions), retailers, food include at least one vitamin. service providers, and consumers. Ensuring meat tenderness 0011. In another variation, the composition may also is of great importance, as, for the consumer, the muscle include at least Spice, wherein the at least one spice may fibers of meat that is not tender are difficult to chew making make up from about 1% to about 10% (w/w) of the com the eating experience less than pleasurable. This is a loss in position as a powder or from about 1% to about 10% (w/w) potential value to many stakeholders. of the composition as a liquid. 0003. Meat tenderizing can require chilling and storage 0012. In another variation, the composition may also while aging in order to maintain food safety and meat include lignin or a lignin derivative, wherein the lignin or a tenderness. Chilling and storage are costly in terms of time, lignin derivative may make up from about 1% to about 10% resources, energy, and inventory management, all of which (w/w) of the composition as a powder or from about 1% to increase expenses. about 10% (w/w) of the composition as a liquid. The lignin 0004 There are several high cost technologies currently derivative may be obtained by lignin cleavage by thermal implemented Such as aging the meat after slaughtering for decomposition, thermooxidative decomposition or catalytic several hours in which during this process, the enzymes cleavage. within the meat break down the physical structure of the 0013. A method for tenderizing meat is also disclosed. muscle which becomes tender. This process is controlled via The method includes contacting the meat with a composition the change of pH from 7 to 5.4 at a controlled temperature for tenderizing meat under conditions sufficient to tenderize gradient. Aging however is highly costly and time consum the meat. The composition may be a powder or a liquid, ing. As such, an enhanced and economic process for meat which makes up from about 1% to about 10% (w/w) of the tenderizing is much desired. composition as a powder or from about 1% to about 10% (w/w) of the composition as a liquid. The composition SUMMARY includes at least one of an organic acid including derivatives and salts thereof, or a polyphenol including derivatives and 0005. A composition is disclosed for tenderizing meat. salts thereof, or both an organic acid and a polyphenol and The composition includes at least one of an organic acid derivatives and salts thereof, wherein the organic acid and including derivatives and salts thereof, a polyphenol includ the polyphenol are derived from natural plant or animal ing derivatives and salts thereof, or both an organic acid and Sources. The composition further includes at least one addi a polyphenol and derivatives and salts thereof, wherein the tive, selected from p-coumaric acid, tyrosol, hydroxytyro organic acid and the polyphenol are derived from natural Sol, Vanillic acid, siringic acid, caffeic acid, ferulic acid, plant or animal sources. The composition also includes at Sinapic acid, cinnamic acid, dihydroferulic acid, oleuropein, least one additive. The composition may be a powder or a ellagic acid, glansrin, tannic acid, or taxifolin. liquid. The liquid composition may have a pH of about 5.0 0014. The step of contacting the meat may include coat to about 7.0. ing a surface of the meat with the composition. The total 0006. The organic acid including derivatives and salts surface of the meat may be substantially coated with the thereof may be selected from fulvic acid, humic acid, citric composition. In another variation, the step of contacting the acid, malic acid or gallic acid. The organic acid including meat may include injecting the meat with a liquid form of derivatives and salts thereof may make up from about 1% to the composition. The amount injected may make up at least about 10% (w/w) of the composition as a powder or from about 1% to about 2% (V/w) of the meat. In another about 1% to about 10% (w/w) of the composition as a liquid. variation, the step of contacting the meat may include 0007. The at least one additive may be selected from immersing the meat in the composition, wherein the com p-coumaric acid, tyrosol, hydroxytyrosol, Vanillic acid, position is a liquid. siringic acid, caffeic acid, ferulic acid, Sinapic acid, cin 0015 The step of contacting may be performed for about namic acid, dihydroferulic acid, oleuropein, ellagic acid, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, glansrin, tannic acid, and/or taxifolin, and may make up 22, 23, 24, 25. 26, 27, 28, 29 or 30 minutes, or any other time US 2017/0049134 A1 Feb. 23, 2017 period in the range defined by any two of these values. The (0025. “Tenderizing” “tendering” or “tenderize” can refer step of contacting may be performed at 5° C., 6°C., 7°C., to a process to break down meat to make it tender, and can include processes to break down proteins, such as collagens, 8°C., 9°C., or 10°C., or any other temperature in the range for example, in to make it more palatable for consumption. defined by any two of these values. The terms “meat tenderizing” and “meat tendering can be 0016. In another variation, the step of contacting the meat used interchangeably. Meat tenderizing can be performed by may include injecting or feeding the composition to an the addition of a composition to break down the meat, animal before slaughter. mechanical tenderization, Such as pounding or piercing, 0017. In one embodiment, the amount of composition, in cooking, and/or braising. Tenderizing can also be performed liquid form, used in the step of contacting may be about 1 by the addition of naturally occurring enzymes, which can gallon per about 2 to about 4 kg of meat. be added to food before cooking. Examples of enzymes used for tenderizing can include by are not limited to papain from 0018. A tenderized meat product is disclosed in another papaya, bromelain from pineapple and actinidin from kiwi embodiment. The meat may be selected from lamb, beef, fruit. Meat tenderizing can also be performed by marinating poultry and pork. The tenderized meat product includes a the meat with a composition comprising enzymes, vinegar, composition, comprising about 1% to about 10% by weight wine, lemon juice, buttermilk and/or yogurt. Brining the of at least one an organic acid including derivatives and salts meat in a salt Solution and dry aging the meat at 0 to 2° C. thereof, or a polyphenol including derivatives and salts can also be performed to tenderize the meat. In some thereof, or both an organic acid and a polyphenol and embodiments, a method of tenderizing meat is provided. In derivatives and salts thereof, wherein the organic acid and the broadest sense, the method can comprise contacting said the polyphenol are derived from natural plant or animal meat with a composition for tenderizing meat under condi tions such that the meat is tenderized, wherein the said Sources. The composition also includes at least one additive composition is a powder or a liquid, and comprises a 1-10% selected from p-coumaric acid, Tyrosol, hydroxytyrosol, w/w as a powder or a 1-10% w/v as a liquid, of at least one Vanillic acid, siringic acid, caffeic acid, ferulic acid, Sinapic of fulvic acid, humic acid, citric acid, malic acid, gallic acid, acid, cinnamic acid, dihydroferulic acid, oleuropein, ellagic and/or polyphenols from natural Sources, wherein the natu acid, glansrin, tannic acid, and taxifolin. ral Sources comprises di- and tri-carboxylic acids, phenolic derivatives, and their sodium salts, and further comprises at BRIEF DESCRIPTION OF THE DRAWINGS least one additive. 0026 “Natural products” or “natural sources” as 0019 FIG. 1 shows a representative diagram showing described herein, are products or sources that are naturally muscle contraction mechanism via myosin calcium binding occurring and can include plants, plant parts, fruits, Veg sites. As shown in panel A, when intracellular calcium is low etables, and organisms. In some embodiments, described (<10 M), tropomyosin blocks all actin site along one turn herein, the Substances extracted from natural Sources or of the actin helix. As shown in panel B, when intracellular products are capable of replacing alkaline earth metal ions. calcium is elevated (>107M), calcium binds to troponin Without being limiting, examples of natural products or which then alters the position of tropomyosin on the actin natural sources for replacing alkaline earth metal ions can filament. Once tropomyosin has moved, the actin sites are include fulvic acid and its cleaved product with sodium salts, exposed allowing myosin heads to attach. humic acid and its cleaved products with sodium salts, citric 0020 FIG. 2 show a reaction scheme showing the mecha acid and its Sodium salts, malic acid and its sodium salts, nism of meat tenderizing via replacement of the bivalent gallic acid and its sodium salts and other natural Sources ions (Ca" and Mg") with sodium ions or H" via fulvic consisting di and tri carboxylic acids and their sodium salts acids, its salts and cleaved products. that can replace alkaline earth metal ions. In some embodi 0021 FIG. 3 shows lignin products from cleavage. ments described herein, the natural sources are from plants 0022 FIG. 4 shows lignin products from thermo-oxida or animals as a synthesized product or a breakdown product. tive degradation of lignin. Without being limiting, natural sources can be derived from plant material (for example, barley grain, flaxseed, Angelica DETAILED DESCRIPTION Sinensis) Such as roots, leaves, and cell walls, as a products from the microbial degradation of dead plant matter, Such as Definitions lignin, Substances produced by biodegradation of dead 0023 All patents, applications, published applications organic matter, fruits (for example, olives, and vegetables and other publications referred to herein are incorporated by (for example, tomatoes, carrots, and garlic), reference for the referenced material and in their entireties. 0027 Humic acid is a principal component of humic If a term or phrase is used herein in a way that is contrary Substances, which are the major organic constituents of soil to or otherwise inconsistent with a definition set forth in the (humus), peat, coal, many upland streams, dystrophic lakes, patents, applications, published applications and other pub and ocean water. It is produced by biodegradation of dead organic matter. It is not a single acid; rather, it is a complex lications that are herein incorporated by reference, the use mixture of many different acids containing carboxyl and herein prevails over the definition that is incorporated herein phenolate groups so that the mixture behaves functionally as by reference. a dibasic acid or, occasionally, as a tribasic acid. Typical 0024. As used herein, the singular forms “a”, “an', and humic acid compositions may include a variety of compo “the include plural references unless indicated otherwise, nents including quinone, phenol, catechol and Sugar moi expressly or by context. eties as shown below. US 2017/0049134 A1 Feb. 23, 2017

HOOC

HOOC COOH

NH

0028 Humic acids can form complexes with ions that are a 1-10% w/w of the composition as a powder or a 1-10% w/v. commonly found in the environment creating humic col of the composition as a liquid. loids. Humic and fulvic acids (fulvic acids are humic acids of lower molecular weight and higher oxygen content than 0030 Humic acid and its salts are known for their prop other humic acids) are commonly used as a Soil Supplement erties for tenderizing meat. Humic acid salt can act as a in agriculture, and less commonly as a human nutritional cation exchanger like fulvic acid. Cleaved humic acid Supplement. As a nutrition Supplement, fulvic acid can be derivatives can act as sodium salts in the presence of meat found in a liquid form as a component of mineral colloids. that is in a contracted State. Fulvic acids are poly-electrolytes and are unique colloids that diffuse easily through membranes whereas all other colloids do not. II HO OH 0029 Fulvic acid and its salts are known for their prop erties for tenderizing meat. Fulvic acid can be derived from natural Sources or natural products, as it can be extracted from humus that is found in soil, sediment, or in aquatic environments. In some embodiments, fulvic acid is derived COOH from natural sources. Additionally, fulvic acid was shown to O N improve the meat quality of pork when fed to domesticated R pigs. Fulvic acid salts can act as a cation exchanger. Fulvic acid is one of two classes of natural acidic organic polymer O O that can be extracted from humus found in soil, sediment, or aquatic environments. Its structure is best characterized as a loose assembly of aromatic organic polymers with many R carboxyl groups (COOH) that release hydrogen ions, result ing in species that have electric charges at various sites on the ion. It is especially reactive with metals, forming strong III complexes with Fe", Al", and Cu" in particular and HOOC R2 leading to their increased solubility in natural waters. Fulvic acid is believed to originate as a product of microbial metabolism, although it is not synthesized as a life-sustain HO ing carbon or energy source. Reference is made to FIG. 2, which shows the reaction scheme of fulvic acid sodium salt binding to calcium from meat, thereby causing the meat to be in a non-contractible state. In some embodiments, a composition for tenderizing meat is provided, wherein the OH composition comprises fulvic acid. In some embodiments, the fulvic acid comprises a cleaved product of fulvic acid OH and its sodium salts, and wherein the fulvic acid comprises US 2017/0049134 A1 Feb. 23, 2017

-continued embodiments, citric acid is derived from natural Sources. IV Citric acid can also be used to add an acidic or sour taste to OH foods and drinks. Citric acid can be used mainly as an HOOC O acidifier, as a flavoring, and as a chelating agent. Citric acid can act as a mild chelating agent, and can chelate calcium ions, which are known to increase muscle contraction. O COOH Pre-rigor mortis citric acid injections have also been previ OH -s, ously shown to improve tenderness of meat without affect O O ing the color or the flavor of pork carcasses. Citric acid, salts and chelates may be used to tenderize meat in some embodi mentS. HO O R2

OH Na V O OH COOH HOOC O O Meat Tendering process He Na" O O Na" OH Ca O OH HO O O O Ca O O Ca OH O C 0033. The citrate can be used to bind and chelate Ca", in a meat tenderizing process. In some embodiments, a com O O position for tenderizing meat is provided, wherein the com OH position comprises citric acid. In some embodiments, the citric acid comprises a cleaved product of fulvic acid and its HO VI sodium salts, and wherein the citric acid comprises a 1-10% w/w of the composition as a powder or a 1-10% w/v of the composition as a liquid. 0034 “Malic acid,” as described herein, is an organic compound with the formula HOCCHCHOHCOH. It is a dicarboxylic acid that is made by all living organisms and therefore can be derived from natural products or sources Such as plants and plant materials. In some embodiments, malic acid is derived from natural sources. Malic acid contributes to the pleasantly sour taste of fruits, and can be used as a food additive. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle. Malic acid is also known to chelate divalent cations, for example magnesium and calcium cations. Malic acid sodium salt can be used to contact meat in order to chelate the calcium, rendering a non-contractible state for the meat. 0035. In some embodiments, a composition for tenderiz ing meat is provided, wherein the composition comprises malic acid. In some embodiments, the malic acid comprises CHO a cleaved product of malic acid and its sodium salts, and wherein the malic acid comprises a 1-10% w/w of the composition as a powder or a 1-10% w/v of the composition 0031. In some embodiments, a composition for tenderiz as a liquid. ing meat is provided, wherein the composition comprises 0036 “Gallic acid as described herein, is a trihydroxy humic acid or derivatives thereof. In some embodiments, the benzoic acid, a type of phenolic acid, a type of organic acid, humic acid comprises a cleaved product of fulvic acid and also known as 3,4,5-trihydroxybenzoic acid, found in gall its sodium salts, and wherein the humic acid comprises a nuts, Sumac, witch hazel, tea leaves, oak bark, and other 1-10% w/w of the composition as a powder or a 1-10% w/v. plants. As such, gallic acid can be derived from natural of the composition as a liquid. Sources or natural products. In some embodiments, gallic 0032 “Citric acid as described herein, is a weak organic acid is derived from natural sources. The chemical formula acid with the formula CHO7. It is a natural preservative is CH(OH)-COOH. Gallic acid is found both free and as which can occur naturally in citrus fruits, and therefore can part of hydrolyzable tannins. Gallic acid has the capacity to be derived from natural sources or natural products. In some chelate free iron as well as calcium cations. Sodium gallate US 2017/0049134 A1 Feb. 23, 2017

salt can be used to contact meat through its ability to chelate 0043. There are three isomers of coumaric acid; o-cou calcium, thus rendering a meat in a non-contractible state. maric acid, m-coumaric acid, and p-coumaric acid that differ 0037. In some embodiments, a composition for tenderiz by the position of the hydroxy substitution of the phenyl ing meat is provided, wherein the composition comprises group. p-Coumaric acid is the most abundant isomer of the gallic acid. In some embodiments, the gallic acid comprises three in nature. p-coumaric acid exists in two forms trans a cleaved product of gallic acid and its sodium salts, and p-coumaric acid and cis-p-coumaric acid. p-coumaric acid wherein the gallic acid comprises a 1-10% w/w of the can be found in a variety of edible plants such as navy beans, composition as a powder or a 1-10% w/v of the composition carrots, tomatoes, peanuts, and garlic. Therefore, it can be as a liquid. extracted from natural sources or natural products. In some 0038 “Polyphenols' as described herein, are a structural embodiments, p-coumaric acid is derived from natural class of natural, organic chemicals characterized by the Sources. In some embodiments, a composition for tenderiz presence of large multiples of phenol structural units. Poly ing meat is provided, wherein the composition comprises at phenols can occur in nature and can be found in all families least one of fulvic acid, humic acid, citric acid, malic acid, of plants. Without being limiting, examples of plant material gallic acid, and/or polyphenols from natural Sources, in which polyphenols can be found include leaf tissue, the wherein the natural Sources comprises di- and tri-carboxylic epidemis, bark layers, flowers and fruit. As such, polyphe acids, phenolic derivatives and their sodium salts and at least nols can be derived from natural products or natural Sources. one additive. In some embodiments, the at least one additive In some embodiments, polyphenols are derived from natural is p-coumaric acid. Sources. The number and characteristics of these phenol 0044 “Tyrosol as described herein (also spelled “Tiro structures underlie the unique physical, chemical, and by sol'), refers to a phenylethanoid, a derivative of phenethyl way of example and not of limitation, polyphenols can alcohol and is shown below. include tannic acid, and ellagitannin. In some embodiments, a composition for tenderizing meat is provided, wherein the composition comprises polyphenols from natural Sources, wherein the natural sources comprises di- and tri-carboxylic HO acids, phenolic derivatives and their sodium salts. 0039. “Flavonoids' as described herein, are a class of OH plant secondary metabolites. Flavonoids can also be Tirosol extracted from natural sources or products, as they are found widely distributed in plants and plant material. In some 0045. It is a natural phenolic antioxidant present in a embodiments, flavonoids are derived from natural Sources. variety of natural Sources. It is also one of the main natural In some embodiments, the composition further comprises phenols in argan oil and olive oil. As such, tyrosol can be flavonoids. extracted from natural products or natural sources. In some 0040 “Carboxylic acid as described herein, refers to an embodiments, Tyrosol is derived from natural Sources. As an organic compound that contains a carboxyl group COOH. antioxidant, tyrosol can protect cells against injury due to The general formula of a carboxylic acid is R COOH. oxidation. Although it is not as potent as other antioxidants Carboxylic acids occur widely. By way of example, carbox present in olive oil, its higher concentration and good ylic acids can include the amino acids and as well as other bioavailability indicate that it may have an important overall organic acids. effect. In some embodiments, a composition for tenderizing 0041 “Additive' as described herein, can refer to a meat is provided, wherein the composition comprises at Substance that you can add to a food to flavor, enhance its least one of fulvic acid, humic acid, citric acid, malic acid, taste and appearance, add vitamins, and add tenderizing gallic acid, and/or polyphenols from natural Sources, components. Without being limiting, additives can be acids, wherein the natural Sources comprises di- and tri-carboxylic food coloring, color retention agents, flavors, flavor enhanc acids, phenolic derivatives and their sodium salts and at least ers, humectants, preservatives, stabilizers, tenderizers, one additive. In some embodiments, the at least one additive enzymes, Sweeteners, and or thickeners. In some embodi is tyrosol. ments, a composition for tenderizing meat is provided, 0046 “Hydroxytyrosol as described herein, refers to a wherein the composition comprises at least one of fulvic phenylethanoid, a type of phenolic phytochemical with acid, humic acid, citric acid, malic acid, gallic acid, and/or antioxidant properties in vitro. In nature, hydroxytyrosol is polyphenols from natural sources, wherein the natural found in olive leaf and olive oil, in the form of its elenolic Sources comprises di- and tri-carboxylic acids, phenolic acid ester oleuropein and, especially after degradation, in its derivatives and their sodium salts and at least one additive. plain form, of which the structure is shown below. 0042 “p-coumaric acid as referred to herein, is a hydroxycinnamic acid, an organic compound that is a hydroxy derivative of cinnamic acid, as shown below. HO

N-COOH HO OH

HO Hydroxytyrosol p-Coumaric acid 0047. As such, hydrotyrosol can be extracted from natu ral products or natural sources. In some embodiments, US 2017/0049134 A1 Feb. 23, 2017

hydrotyrosol is derived from natural sources. In some embodiments, a composition for tenderizing meat is pro HO N-COOH vided, wherein the composition comprises at least one of fulvic acid, humic acid, citric acid, malic acid, gallic acid, and/or polyphenols from natural sources, wherein the natu HO ral sources comprises di- and tri-carboxylic acids, phenolic Caffeic acid derivatives and their sodium salts and at least one additive. In some embodiments, the at least one additive is hydroxy tyrosol. 0.048 “Vanillic acid” as described herein, refers to a 0053. This yellow solid consists of both phenolic and dihydroxybenzoic acid derivative used as a flavoring agent, acrylic functional groups. It is found in all plants because it and is shown below. is a key intermediate in the biosynthesis of lignin, one of the principal components of plant biomass and its residues. Caffeic acid can be found, for example, in the bark of COOH Eucalyptus blobulus, in the freshwater fern Salvinia molesta, and in the mushroom Phellinus linteus. As such, caffeic acid can be extracted from natural products or natural Sources. In some embodiments, caffeic acid is derived from natural Sources. In some embodiments, a composition for tenderiz OCH ing meat is provided, wherein the composition comprises at OH least one of fulvic acid, humic acid, citric acid, malic acid, Vanillic acid gallic acid, and/or polyphenols from natural Sources, wherein the natural Sources comprises di- and tri-carboxylic acids, phenolic derivatives and their sodium salts and at least 0049. It is an oxidized form of vanillin. It is also an one additive. In some embodiments, the at least one additive intermediate in the production of Vanillin from ferulic acid. is caffeic acid. Vanillic acid can be obtained from plants, for example, in the root of Angelica sinensis. In some embodiments, Vanillic 0054 “Ferulic acid as described herein, refers to a acid is derived from natural Sources. In some embodiments, hydroxycinnamic acid, a type of organic compound and is a composition for tenderizing meat is provided, wherein the shown below. composition comprises at least one of fulvic acid, humic acid, citric acid, malic acid, gallic acid, and/or polyphenols from natural Sources, wherein the natural sources comprises H3CO N-COOH di- and tri-carboxylic acids, phenolic derivatives and their Sodium salts and at least one additive. In some embodi ments, the at least one additive is vanillic acid. HO 0050 “Syringic acid” as described herein, is a naturally Ferulic acid occurring O-methylated trihydroxybenzoic acid, a type of chemical compound. The structure is shown below. 0055. It is an abundant phenolic phytochemical found in plant cell wall components such as arabinoxylans as cova HCO COOH lent side chains. For example, ferulic acid can be found in the dried latex produced from giant fennel, Ferula commu nis, in the invasive plant species, Carpobrotus edulus, the HO seeds of coffee, apple, artichoke, peanut, and orange, as well as in both seeds and cell walls of plants, for example, OCH commelinid plants (such as rice, wheat, oats, the Chinese Siringic acid water chestnut (Eleocharis dukis) and pineapple). As such, ferulic acid can be extracted from natural products or natural 0051 Syringic acid can be found in plants, for example Sources. In some embodiments, ferulic acid is derived from in Ardisia elliptica, an evergreen tree. As such, Syringic acid natural Sources. It is related to trans-cinnamic acid. As a can be extracted from natural products or natural Sources. In component of lignin, ferulic acid is a precursor in the Some embodiments, Syringic acid is derived from natural manufacture of other aromatic compounds. In some embodi Sources. In some embodiments, a composition for tenderiz ments, a composition for tenderizing meat is provided, ing meat is provided, wherein the composition comprises at wherein the composition comprises at least one of fulvic least one of fulvic acid, humic acid, citric acid, malic acid, acid, humic acid, citric acid, malic acid, gallic acid, and/or gallic acid, and/or polyphenols from natural Sources, polyphenols from natural sources, wherein the natural wherein the natural sources comprises di- and tri-carboxylic Sources comprises di- and tri-carboxylic acids, phenolic acids, phenolic derivatives and their sodium salts and at least derivatives and their sodium salts and at least one additive. one additive. In some embodiments, the at least one additive In some embodiments, the at least one additive is ferulic is syringic acid. acid. 0052 “Caffeic acid as described herein, refers to an 0056 “Sinapic acid' or sinapinic acid as described organic compound that is classified as hydroxycinnamic herein, refers to a small naturally occurring hydroxycin acid, and is shown below. namic acid and is shown below. US 2017/0049134 A1 Feb. 23, 2017

0061. It is an abundant phenolic phytochemical found in HCO N-COOH plant cell wall components such as arabinoxylans as cova lent side chains. It is related to trans-cinnamic acid. As a component of lignin, ferulic acid is a precursor in the HO manufacture of other aromatic compounds. Without being OCH limiting, for example, dihydroferulic acid can be found in Sinapic acid the seeds of coffee, apple, artichoke, peanut, and orange, as well as in both seeds and cell walls of commelinid plants (such as rice, wheat, oats, the Chinese water chestnut 0057 Sinapic acid can be found, for example in plant (Eleocharis dukis) and pineapple). As such, dihydroferulic material. Such as black mustard seeds. As such, Sinapic acid acid can be extracted from natural products or natural can be extracted from natural products or natural Sources. In Some embodiments, Sinapinic acid is derived from natural sources. In some embodiments, dihyroferulic acid is derived Sources. It is a member of the phenylpropanoid family. In from natural Sources. In some embodiments, a composition Some embodiments, a composition for tenderizing meat is for tenderizing meat is provided, wherein the composition provided, wherein the composition comprises at least one of comprises at least one of fulvic acid, humic acid, citric acid, fulvic acid, humic acid, citric acid, malic acid, gallic acid, malic acid, gallic acid, and/or polyphenols from natural and/or polyphenols from natural sources, wherein the natu Sources, wherein the natural Sources comprises di- and ral sources comprises di- and tri-carboxylic acids, phenolic tri-carboxylic acids, phenolic derivatives and their sodium derivatives and their sodium salts and at least one additive. salts and at least one additive. In some embodiments, the at In some embodiments, the at least one additive is Sinapic least one additive is dihydroferulic acid. acid. 0062 “Oleuropein’ as described herein, refers to a phe 0.058 “Cinnamic acid' as described herein, refers to an nylethanoid, a type of phenolic compound found in olive organic compound with the formula CHCHCHCO2H and leaf from the olive tree together with other closely related is shown below. compounds such as 10-hydroxyoleuropein, ligustroside, and 10-hydroxyligustroside and is shown below. N-COOH HO

O O Cinnamic acid HO COOCH 0059. It is a white crystalline compound that is slightly soluble in water. Classified as an unsaturated carboxylic acid, it occurs naturally in a number of plants. For example, 21 O without being limiting, cinnamic acid can be found in the oil of cinnamon. As such, cinnamic acid can be extracted from CH3 O-Glu natural products or natural sources. In some embodiments, Oleuropein cinnamic acid is derived from natural sources. It is freely soluble in many organic solvents and can exist as both a cis and a trans isomer. In some embodiments, a composition for tenderizing meat is provided, wherein the composition com 0063 As such, oleuropein can be extracted from natural prises at least one of fulvic acid, humic acid, citric acid, malic acid, gallic acid, and/or polyphenols from natural products or natural Sources. In some embodiments, oleuro Sources, wherein the natural Sources comprises di- and pein is derived from natural sources. These compounds are tri-carboxylic acids, phenolic derivatives and their sodium tyrosol esters of elenolic acid that are further hydroxylated salts and at least one additive. In some embodiments, the at and glycosylated. Oleuropein and its metabolite hydroxyty least one additive is cinnamic acid. rosol have powerful antioxidant activity both in vivo and in 0060 “Dihydroferulic acid” as described herein, refers to vitro and give extra-virgin olive oil its bitter, pungent taste. a hydroxycinnamic acid, a type of organic compound and is Oleuropein preparations have been claimed for several phar shown below. macological effects, which can include but it is not limited to strengthening of the immune system. In some embodi ments, a composition for tenderizing meat is provided, HCO COOH wherein the composition comprises at least one of fulvic acid, humic acid, citric acid, malic acid, gallic acid, and/or polyphenols from natural sources, wherein the natural HO Sources comprises di- and tri-carboxylic acids, phenolic Dihydroferulic acid derivatives and their sodium salts and at least one additive. In some embodiments, the at least one additive is oleuro pe1n. US 2017/0049134 A1 Feb. 23, 2017

0064 “Ellagic acid as described herein, refers to a 0067 Ellagitannins differ from gallotannins, in that their natural phenol antioxidant found in numerous fruits and galloyl groups are linked through C-C bonds, whereas the vegetables and is shown below. galloyl groups in gallotannins are linked by peptide bonds. Ellagitannins can be found, for example, in fruits, such as

red raspberry. Rubus idaeu. AS Such, elagitannins can be extracted from natural products or natural sources. In some embodiments, ellagitannins or glansrin is derived from natural Sources. Ellagitannins contain various numbers of hexahydroxydiphenoyl (HHDP) units, as well as galloyl units and/or sanguisorboy1 units bounded to Sugar moiety. In order to determine the quantity of every individual unit, the hydrolysis of the extracts with trifluoroacetic acid in metha nol/water system is performed. Hexahydroxydiphenic acid, created after hydrolysis, spontaneously lactonized to ellagic acid, and sanguisorbic acid to sanguisorbic acid dilactone, while gallic acid remains intact. In some embodiments, a Ellagic acid composition for tenderizing meat is provided, wherein the composition comprises at least one of fulvic acid, humic 0065. Without being limiting, for example, ellagic acid acid, citric acid, malic acid, gallic acid, and/or polyphenols can be found in the oak species Quercus alba and in Quercus from natural sources, wherein the natural Sources comprises robur, the macrophyte Myriophyllum spicatum, and in fruits di- and tri-carboxylic acids, phenolic derivatives and their and plant food, such as, for example, blackberries, cranber Sodium salts and at least one additive. In some embodi ries, pecans, pomegranates, raspberries, strawberries, wal ments, the at least one additive is glansrin. nuts, wolfberries, grapes, and peaches. As such, ellagic acid can be extracted from natural products or natural Sources. In 0068 “Tannic acid as described herein, refers to is a Some embodiments, ellagic acid is derived from natural specific commercial form of tannin, a type of polyphenol sources. The antiproliferative and antioxidant properties of and is shown below. ellagic acid have prompted research into its potential health benefits. In some embodiments, a composition for tender izing meat is provided, wherein the composition comprises at least one of fulvic acid, humic acid, citric acid, malic acid, gallic acid, and/or polyphenols from natural Sources, OH wherein the natural sources comprises di- and tri-carboxylic HO acids, phenolic derivatives and their sodium salts and at least one additive. In some embodiments, the at least one additive HO O OH is elagic acid. O O 0066 “Glansrin’ as described herein, refers to elagitan HO OH nins, a diverse class of hydrolyzable tannins, a type of O O O OH polyphenol formed primarily from the oxidative linkage of HO O galloyl groups in 1,2,3,4,6-pentagalloyl glucose and is O) OH shown below. HO OH O OH OH OH Tannic acid HO O

HO O O OC1 O NCH O 0069. Its weak acidity (pKa around 10) is due to the numerous phenol groups in the structure. Tannic acid can be extracted from plant parts, such as, for example, tara pods (Caesalpinia spinosa), gallnuts from Rhus semialata or OH Quercus infectoria, and Sicilian Sumac leaves (Rhus cori aria). As such, tannic acid can be extracted from natural products or natural Sources. In some embodiments, tannic acid is derived from natural sources. The chemical formula HO OH, OH OH for commercial tannic acid is often given as C76H52O46, Glansrin, an elagitannin polyphenol present in walnut which corresponds with decagalloyl glucose, but in fact it is a mixture of polygalloyl glucoses or polygalloyl quinic acid esters with the number of galloyl moieties per molecule US 2017/0049134 A1 Feb. 23, 2017

ranging from 2 up to 12 depending on the plant source used Vitamins can include vitamin A, vitamin B, Vitamin B1, to extract the tannic acid. In some embodiments, a compo vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin sition for tenderizing meat is provided, wherein the compo B7, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin sition comprises at least one of fulvic acid, humic acid, citric E, and Vitamin K. In some embodiments the at least one acid, malic acid, gallic acid, and/or polyphenols from natural additive is at least one vitamin. In some embodiments the at Sources, wherein the natural Sources comprises di- and least one vitamin comprises vitamin A, vitamin B, Vitamin tri-carboxylic acids, phenolic derivatives and their sodium B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, salts and at least one additive. In some embodiments, the at vitamin B7, vitamin B9, vitamin B12, vitamin C, vitamin D, least one additive is tannic. vitamin E, and/or Vitamin K. 0070. “Taxifolin' as described herein, refers to a flava nonol, which is a type of flavonoid (shown below). 0074 “Sodium tri-polyphosphate' as described herein, refers to an inorganic compound with formula Nasp.O. It is the Sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. In some embodi ments, a composition for tenderizing meat is provided, wherein the composition comprises at least one of fulvic acid, humic acid, citric acid, malic acid, gallic acid, and/or polyphenols from natural sources, wherein the natural Sources comprises di- and tri-carboxylic acids, phenolic derivatives and their sodium salts and at least one additive. In some embodiments, the composition for tenderizing meat further comprises Sodium tri-polyphosphate. In some embodiments, the sodium tri-polyphosphate comprises a 1-10% w/w of the composition as a powder or a 1-10% w/v. of the composition as a liquid. 0075. As described herein, “spice” refers to a dried seed, 0071 Taxifolin can be found in plants or plant parts, such fruit, root, bark, or vegetable Substance primarily used for as, for example, Siberian larch (Larix sibirica), Pinus rox flavoring, coloring or preserving food. Sometimes a spice is burghii, Cedrus deodata, the Chinese Yew (Taxus chinensis used to hide other flavors. Without being limiting examples var. mairei), silymarin extract from milk thistle seeds, and in of uses for spice can include flavoring, and for medicinal Vinegars from aged cherry wood. As such, taxifolin can be purposes. Without being limiting, spices can include alkanet extracted from natural products or natural sources. In some root, aniseed, red chilli, black cadamon, white pepper, black embodiments, taxifolin is derived from natural sources. In pepper, peppercorns, black cumin, capers, celery seed, Some embodiments, a composition for tenderizing meat is indian bay leaf, cinnamon, coriander, cubeb, cumin, curry, provided, wherein the composition comprises at least one of fennel, fenugreek, garam masala, garlic, ginger, black salt, fulvic acid, humic acid, citric acid, malic acid, gallic acid, licorice, pepper, mint, mustard seed, basil, Saffron, Star and/or polyphenols from natural sources, wherein the natu anise, turmeric, and coriander. In some embodiments, a ral sources comprises di- and tri-carboxylic acids, phenolic composition for tenderizing meat is provided, wherein the derivatives and their sodium salts and at least one additive. composition comprises at least one of fulvic acid, humic In some embodiments, the at least one additive is taxifolin. acid, citric acid, malic acid, gallic acid, and/or polyphenols 0072. In some embodiments, the at least one additive from natural sources, wherein the natural Sources comprises comprises p-coumaric acid, Tyrosol, hydroxytyrosol, Vanil di- and tri-carboxylic acids, phenolic derivatives and their lic acid, siringic acid, caffeic acid, ferulic acid, Sinapic acid, Sodium salts and at least one additive. In some embodi cinnamic acid, dihydroferulic acid, oleuropein, ellagic acid, ments, the composition further comprises at least one spice, glansrin, tannic acid, and/or taxifolin, and wherein the and wherein the at least one spice comprises a 1-10% w/w additive comprises a 1-10% w/w of the composition as a of the composition as a powder or a 1-10% w/v of the powder or a 1-10% w/v of the composition as a liquid. composition as a liquid. In some embodiments, the at least 0073) “Vitamin' as referred to herein, is a group of one spice comprises alkanet root, aniseed, red chilli, black organic Substances essential in Small quantities to normal cadamon, white pepper, black pepper, peppercorns, black metabolism. In some embodiments, a composition for meat cumin, capers, celery seed, indian bay leaf cinnamon, is provided, wherein the composition comprises at least one coriander, cubeb, cumin, curry, fennel, fenugreek, garam of fulvic acid, humic acid, citric acid, malic acid, gallic acid, masala, garlic, ginger, black salt, licorice, pepper, mint, and/or polyphenols from natural sources, wherein the natu mustard seed, basil, saffron, star anise, turmeric, and/or ral sources comprises di- and tri-carboxylic acids, phenolic coriander. derivatives and their sodium salts and at least one additive. 0076 “Lignin' as described herein, refers to a complex In some embodiments, the composition further comprises at polymer of aromatic alcohols known as monolignols (shown least one vitamin. By way of example and not of limitation, below). US 2017/0049134 A1 Feb. 23, 2017

HCOH H-OH CHO Hy H 1. N, H CO tion H-H H HCOH -CH HC- re do Lignin Hot OCH OCH3 HCOHs HCO OCH HC OCH HC O Hot Hy—o HCO OCH H3CO HC O-CH OH HC O ()-dih OCH HCO SH-OH OCH isol Hot o—H H2COH OCH, o–H OCH O-CH HCO OCH H-5 HCOH HC- O H3CO OCH OCH CHO O OCH Ngoil tion HCO OCH OCH HC1 NCH OH isol SH Hy-o H sh H O-CH CO Hoch-ch-yo HS-CH: -CH OCH3 OCH2 OCH HCOH H3CO sh;OH o- HCO OCH HCO o—h CH oCH, O OH HOCH-CH-CHO CO 3

H2COH OCH H3CO is-o HCO O CH HOCH2-CH-CHO

H3CO OCH OH

0077. It is most commonly derived from wood, and is an tenderizing meat is provided, wherein the composition com integral part of the secondary cell walls of plants and some prises at least one of fulvic acid, humic acid, citric acid, algae. As such, lignin can be extracted from natural products malic acid, gallic acid, and/or polyphenols from natural or natural sources. In some embodiments, lignin is derived Sources, wherein the natural Sources comprises di- and from natural Sources. The structure of lignin is across-linked tri-carboxylic acids, phenolic derivatives and their sodium racemic macromolecule. It is relatively hydrophobic and salts and at least one additive. In some embodiments, the aromatic in nature. The degree of polymerization in nature composition further comprises lignin and/or alignin deriva is difficult to measure, since it is fragmented during extrac tive thereof, wherein the lignin derivative is obtained by tion and the molecule consists of various types of Substruc lignin cleavage by thermal decomposition, thermooxidative tures that appear to repeat in a haphazard manner. Different decomposition or catalytic cleavage, and wherein the lignin types of lignin have been described depending on the means and/or lignin derivative comprises a 1-10% w/w of the of isolation. composition as a powder or a 1-10% w/v of the composition 0078. There are three monolignol monomers, methoxy as a liquid. lated to various degrees: p-coumaryl alcohol, coniferyl alco 0080 “Meat” as described herein, refers to animal flesh hol, and Sinapyl alcohol. These lignols are incorporated into that is eaten as a food source. Meat most often refers to lignin in the form of the phenylpropanoids p-hydroxyphenyl skeletal muscle and associated fat and other tissues. Without (H), guaiacyl (G), and Syringyl (S), respectively. All lignins being limiting sources of meat can come from lamb, sheep, contain Small amounts of incomplete or modified monoli goat, cattle, domestic pigs and poultry. In some embodi gnols, and other monomers are prominent in non-woody ments, a composition for tenderizing meat is provided, plants. wherein the composition comprises at least one of fulvic 0079 Lignin can undergo cleavage, as illustrated in FIG. acid, humic acid, citric acid, malic acid, gallic acid, and/or 3, as well as undergo thermooxidative degradation, as illus polyphenols from natural sources, wherein the natural trated in FIG. 4. In some embodiments, a composition for Sources comprises di- and tri-carboxylic acids, phenolic US 2017/0049134 A1 Feb. 23, 2017

derivatives and their sodium salts and at least one additive. across livestock producers, meat processors, wholesale dis In some embodiments, the meat is selected from lamb, beef, tributors, retailers, and consumers. Inventions are sought poultry and pork. which encompass materials, structures, or systems to regu 0081 Ingredients are described herein that can retard the late and optimize thermodynamic and chemical properties contraction of muscles in the meat based on the confirmed during rigor, in order to simultaneously prevent contraction mechanism of the muscle contraction. FIG. 1 shows a of specific muscles, for example by mechanical means to representative diagram showing muscle contraction mecha tenderstretch or Superstretch the muscles, thus producing nism via myosin calcium binding sites. As shown in panel A. higher value meat. when intracellular calcium is low (<10 M), tropomyosin I0088. However, there is a need for cheaper and faster blocks all actin site along one turn of the actin helix. As ways to prevent the contraction of the meat after slaughter. shown in panel B, when intracellular calcium is elevated The animals can be fed specific compositions before slaugh (>107M), calcium binds to troponin which then alters the ter, or the animal flesh can be treated with compositions for position of tropomyosin on the actin filament. Once tropo tenderizing before rigor mortis sets in. myosin has moved, the actin sites are exposed allowing myosin heads to attach. I0089. As depicted in FIG. 1, replacing earth alkaline ions 0082 Rigor mortis is one sign of death and is seen as a mainly calcium and magnesium ions present in the binding chemical changes in the muscles after death, causing the site of the muscles can prevent the muscle in the meat from limbs of the corpse to become stiff and difficult to move or contracting thus leading to Successful processing tendered manipulate. Rigor mortis is very important in meat technol meat. The natural products that are capable of replacing ogy. The onset of rigor mortis and its resolution partially alkaline earth metal ions are: fulvic acid, humic acid, their determines the tenderness of meat. If the post slaughter meat cleaved products, and their sodium salts, citric acid and its is immediately chilled to 15° C. (59° F.), a phenomenon Sodium salts, malic acid and its Sodium salts, gallic acid and known as cold shortening occurs, where the muscle sarcom its sodium salts and other natural sources consisting di and eres shrink to a third of their original length. tri carboxylic acids and their sodium salts. 0083 Cold shortening is caused by the release of stored 0090 The chemical explanation, for adding these natural calcium ions from the sarcoplasmic reticulum of muscle products is for replacing divalent ions Ca' and Mg" ions, fibers in response to the cold stimulus. The calcium ions which are confirmed binding cations for binding sites in trigger powerful muscle contraction aided by ATP mol muscle fibers which lead to muscle contraction, with sodium ecules. To prevent cold shortening, a process known as ions or H+ which are in active in contraction of muscles. In electrical stimulation is carried out, especially in beef car an example reaction scheme of FIG. 2, fulvic acid sodium casses, immediately after slaughter and skinning. In this salt is added to contracted meat that has been bound with process, the carcass is stimulated with alternating current, calcium. The fulvic acid sodium salt is able to chelate the causing it to contract and relax, which depletes the ATP calcium ions rendering a muscle that cannot contract and is reserve from the carcass and prevents cold shortening. thus tenderized. Additionally, the presence of sodium salt in 0084. In the 8 to 10 hours immediately following slaugh the muscle will lead to absorption of water into the muscle ter, a carcass of beef undergoes rigor mortis, during which based on osmotic phenomenon which will lead to further process muscles in the carcass naturally contract, thereby extension of the muscles in the meat thus enhancing its resulting in increased meat toughness. While Some tough tenderizing or tenderizing features. Also, this method is very ness can be alleviated by aging the meat, this requires cost effective, and the ingredients are food grade non-toxic storing the meat for some period of time before consump chemicals from natural resources. Additionally, the reagents tion, with the associated energy and logistic costs. used can be a food ingredient, have additional food additives 0085 Standard meat processing during this period of and antioxidants. Accordingly the nutrition value of the final time requires chilling the carcass or primal cut. As tempera treated meat will be enhanced by this tenderizing or tender ture declines during chilling, the pH of the meat also izing process plus it increases the stability and oxidation declines, such that meat with a pH just above 7.0, which is resistance, thus maintaining the original color and freshness. typical at slaughter, will have a final pH of about 5.4, Other benefits of the composition comprising a chelator is depending on the amount of glycogen stored in the muscle. that the composition would be easy to apply as the elements The relationship between temperature and pH changes has in the composition are completely soluble in water thus can major impacts on the dynamics of muscle fibers. be applied by spraying, injection, immersion or possibly I0086. If the carcass undergoes rigor at higher than opti injection or feeding the animal pre-slaughtering. The ingre mum temperature, the pH declines too fast. For example, if dients are easy to prepare and to apply, as their salts are the pH falls below 6.0 while the loin temperature is greater completely soluble in water thus can be applied by spraying, than 35° C., the sarcomeres gather together, and the meat injection, immersion or possibly feeding preslaughtering as becomes tough even upon aging; this is termed heat short they are small molecules which act as internal antioxidants ening. Conversely if the carcass is chilled too quickly, for and pH regulators. In some embodiments, methods are example entering rigor while the muscle temperature is provided for tenderizing meat, wherein the meat is tender below 15° C., the pH decline is too slow, and the meat is ized by contact with a composition for meat tenderizing. In toughened; this is termed 'cold shortening. Toughness from Some embodiments the composition is applied by spraying, either heat or cold shortening cannot be alleviated by aging injection, immersion or feeding and animal prior to slaugh in the majority of cases. tering. 0087 Meat tenderness can be significantly improved if 0091 Compositions can also include additives such as select high-value muscles (the primal cuts) are prevented Vitamins, spices and/or preservatives for added flavor, nutri from contracting, or even forced to lengthen, during rigor, ents and/or the preservation of the meat. In some embodi thus resulting in a decreased need for aging and benefits ments, compositions for tenderizing meat comprise Vita US 2017/0049134 A1 Feb. 23, 2017 mins, spices and/or preservatives for added flavor, nutrients 0094 Tenderizing the meat is a process which involves and/or the preservation of the meat. tenderizing the meat as soon as the animal is slaughtered, 0092. In some embodiments, a composition for tenderiz before the release of calcium ions in the system that can lead ing meat is provided such that the composition can be given to the rigor mortis process. In some embodiments, a method to an animal before slaughter or the composition can be of tenderizing meat is provided. In the broadest sense the contacted with the animal meat post-slaughter. In some method can comprise contacting said meat with a compo embodiments, the composition comprises at least one of sition for tenderizing meat under conditions such that the fulvic acid, humic acid, citric acid, malic acid, gallic acid, meat is tenderized, wherein the said composition is a powder and/or polyphenols from natural sources, wherein the natu or a liquid, and comprises a 1-10% w/w as a powder or a ral sources comprises di- and tri-carboxylic acids, phenolic 1-10% w/v as a liquid, of at least one of fulvic acid, humic derivatives and their sodium salts and at least one additive. acid, citric acid, malic acid, gallic acid, and/or polyphenols In some embodiments, the composition is a powder or a from natural sources, wherein the natural Sources comprises liquid. di- and tri-carboxylic acids, phenolic derivatives, and their 0093. As the pH of the meat also plays a role in the Sodium salts, and further comprises at least one additive. In contraction of the muscle, the pH of the meat tenderizing Some embodiments, the composition is a liquid and having composition must also be taken into consideration. In some a pH of about 5.0 to about 7. In some embodiments, the embodiments, the composition is a liquid having a pH of composition further comprises sodium carbonate, wherein about 5.0 to about 7.0. In some embodiments, the fulvic acid the sodium carbonate comprises a 1-10% w/w of the com comprises a cleaved product of fulvic acid and its sodium position as a powder or a 1-10% w/v of the composition as salts, and wherein the fulvic acid comprises a 1-10% w/w of a liquid. In some embodiments, the composition further the composition as a powder or a 1-10% w/v of the com comprises sodium tri-polyphosphate, and wherein the position as a liquid. In some embodiments, the humic acid sodium tri-polyphosphate comprises a 1-10% w/w of the comprises a cleaved product of humic acid, and its sodium composition as a powder or a 1-10% w/v of the composition salts, and wherein the humic acid comprises a 1-10% w/w of as a liquid. In some embodiments, the composition further the composition as a powder or a 1-10% w/v of the com comprises a vitamin. In some embodiments, the at least one position as a liquid. In some embodiments, the citric acid additive comprises p-coumaric acid, Tyrosol, hydroxytyro comprises citric acid chelates and citric acid sodium salts, Sol, Vanillic acid, siringic acid, caffeic acid, ferulic acid, and wherein the citric acid comprises a 1-10% w/w of the Sinapic acid, cinnamic acid, dihydroferulic acid, oleuropein, composition as a powder or a 1-10% w/v of the composition ellagic acid, glansrin, tannic acid, and/or taxifolin and as a liquid. In some embodiments, the malic acid comprises wherein the at least one additive comprises a 1-10% w/w of malic acid chelates and malic acid sodium salts, and wherein the composition as a powder or a 1-10% w/v of the com the malic acid comprises a 1-10% w/w of the composition as position as a liquid. In some embodiments, the composition a powder or a 1-10% w/v of the composition as a liquid. In further comprises at least one spice, and wherein the at least Some embodiments, the gallic acid comprises gallic acid one spice comprises a 1-10% w/w of the composition as a chelates and gallic acid sodium salts, and wherein the gallic powder or a 1-10% w/v of the composition as a liquid. In acid comprises a 1-10% w/w of the composition as a powder Some embodiments, the composition further comprises or a 1-10% w/v of the composition as a liquid. In some lignin and/or a lignin derivative thereof, wherein the lignin embodiments, the composition further comprises sodium derivative is obtained by lignin cleavage by thermal decom carbonate, and wherein the Sodium carbonate comprises a position, thermooxidative decomposition or catalytic cleav 1-10% w/w of the composition as a powder or a 1-10% w/v. age, and wherein the lignin and/or lignin derivative com of the composition as a liquid. In some embodiments, the prises a 1-10% w/w of the composition as a powder or a composition further comprises sodium tri-polyphosphate. In 1-10% w/v of the composition as a liquid. In some embodi Some embodiments, the Sodium tri-polyphosphate com ments, the meat is selected from lamb, beef, poultry and prises a 1-10% w/w of the composition as a powder or a pork. In some embodiments, the contacting comprises coat 1-10% w/v of the composition as a liquid. In some embodi ing the composition onto a surface of the meat. In some ments, the composition further comprises at least one vita embodiments, a total Surface of the meat is Substantially min. In some embodiments, the at least one additive com coated with the composition. In some embodiments, the prises p-coumaric acid, Tyrosol, hydroxytyrosol, Vanillic composition is a liquid and the contacting comprises inject acid, Siringic acid, caffeic acid, ferulic acid, Sinapic acid, ing the meat with the composition. In some embodiments, cinnamic acid, dihydroferulic acid, oleuropein, ellagic acid, the composition is injected in an amount of at least 1-2% V/w glansrin, tannic acid, and/or taxifolin, and wherein the of the meat. In some embodiments, the contacting comprises additive comprises a 1-10% w/w of the composition as a immersing the meat in the composition, wherein the com powder or a 1-10% w/v of the composition as a liquid. In position is a liquid. In some embodiments, the contacting is Some embodiments, the composition further comprises at performed for 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, least one spice, and wherein the at least one spice comprises 19, 20, 21, 22, 23, 24, 25. 26, 27, 28, 29 or 30 minutes or any a 1-10% w/w of the composition as a powder or a 1-10% w/v. other value in a range defined by any two of these values. In of the composition as a liquid. In some embodiments, the some embodiments, the contacting is performed a 5°C., 6° composition further comprises lignin and/or alignin deriva C., 7°C., 8° C.9°C., or 10° C. or any other value in a range tive thereof, wherein the lignin derivative is obtained by defined by any two of these values. In some embodiments, lignin cleavage by thermal decomposition, thermooxidative the contacting comprises injecting or feeding the composi decomposition or catalytic cleavage, and wherein the lignin tion to an animal before slaughter. In some embodiments, and/or lignin derivative comprises a 1-10% w/w of the the composition is 1 gallon/2-4 kg of meat, and wherein the composition as a powder or a 1-10% w/v of the composition composition is a liquid. In some embodiments, the compo as a liquid. sition is 1 gallon per 2 kg, 2.2 kg, 2.4 kg, 2.6 kg, 2.8 kg, 3.0 US 2017/0049134 A1 Feb. 23, 2017 kg, 3.2 kg, 3.4 kg, 3.6 kg, 3.8kg, or 4kg of meat or any other acid comprises a cleaved product of humic acid, and its value in a range defined by any two of these values, and Sodium salts, and wherein the humic acid comprises a 1-10% wherein the composition is a liquid. In some embodiments, w/w of the composition as a powder or a 1-10% w/v of the the composition is 1 gallon per 2 kg, 2.2 kg, 2.4 kg, 2.6 kg, composition as a liquid. In some embodiments, the citric 2.8 kg, 3.0 kg, 3.2 kg, 3.4 kg, 3.6 kg, 3.8 kg, or 4 kg of meat acid comprises citric acid chelates and citric acid sodium or any other value in a range defined by any two of these salts, and wherein the citric acid comprises a 1-10% w/w of values, and wherein the composition is a liquid and wherein the composition as a powder or a 1-10% w/v of the com the meat part is covered with the tenderizing solution. In position as a liquid. In some embodiments, the malic acid Some embodiments, the contacting is performed at 1, 2, 3, 4, comprises malic acid chelates and malic acid sodium salts, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17 or 18 hours after and wherein the malic acid comprises a 1-10% w/w of the slaughter, or any other value in a range defined by any two composition as a powder or a 1-10% w/v of the composition of these values. as a liquid. In some embodiments, the gallic acid comprises Meat Tenderizing Using Compositions with Lignin Hydro gallic acid chelates and gallic acid sodium salts, and wherein lyzed and Cleaved Products the gallic acid comprises a 1-10% w/w of the composition as 0095. In some embodiments, compositions for tenderiz a powder or a 1-10% w/v of the composition as a liquid. In ing meat can further comprise lignins and/or fragmented Some embodiments, the composition further comprises lignin that is obtained by its cleavage and/or thermo oxida Sodium carbonate, and wherein the Sodium carbonate com tive degradation by several processes. Cleaved lignin and/or prises a 1-10% w/w of the composition as a powder or a thermo oxidative products, which are all substituted pheno 1-10% w/v of the composition as a liquid. In some embodi lic derivatives, can act as antioxidants, preservatives and ments, the composition further comprises Sodium tri-poly chelating agents to extract calcium and magnesium ions phosphate. In some embodiments, the Sodium tri-polyphos and/or to react with chemical agents which are responsible phate comprises a 1-10% w/w of the composition as a of muscle contraction in the meat. The mechanism of these powder or a 1-10% w/v of the composition as a liquid. In new active ingredient act is based on the well-known Some embodiments, the composition further comprises at process of tenderizing, preserving and flavoring meat by least one vitamin. In some embodiments, the at least one Smoking because the Smoke produced from lignin burning additive comprises p-coumaric acid, Tyrosol, hydroxytyro and charcoal consists of aromatic phenols formed from the Sol, Vanillic acid, siringic acid, caffeic acid, ferulic acid, thermo-oxidative degradation of lignin. In other words, the Sinapic acid, cinnamic acid, dihydroferulic acid, oleuropein, process can use the same active ingredients, but these ellagic acid, glansrin, tannic acid, and/or taxifolin, and ingredients may be produced from lignin by chemical cleav wherein the additive comprises a 1-10% w/w of the com age and thermo oxidative processes of the aromatic ether position as a powder or a 1-10% w/v of the composition as linkage of phenolic structures in lignin, rather than by a liquid. In some embodiments, the composition further Smoking. In some embodiments, the composition further comprises at least one spice, and wherein the at least one comprises lignins and/or derivatives of lignin. spice comprises a 1-10% w/w of the composition as a 0096. The thermo-oxidative product mixture or indi powder or a 1-10% w/v of the composition as a liquid. In vidual phenolic derivatives such as vanilla obtained from Some embodiments, the composition further comprises good sourced lignin under predetermined conditions can lignin and/or a lignin derivative thereof, wherein the lignin also be used for meat preserving and tenderizing. The derivative is obtained by lignin cleavage by thermal decom method is cheap, cost effective, natural non-toxic chemicals position, thermooxidative decomposition or catalytic cleav from lignin, food additives, preservative, and antioxidants age, and wherein the lignin and/or lignin derivative com accordingly the nutrition value of the final treated meat will prises a 1-10% w/w of the composition as a powder or a be enhanced by this tenderizing process plus increasing the 1-10% w/v of the composition as a liquid. stability, oxidation resistant and maintaining the original 0098. In some embodiments, a method of tenderizing color and freshness. In some embodiments, a composition meat is provided. In the broadest sense the method can for meat tenderizing is provided, wherein the composition comprise contacting said meat with a composition for ten comprises thermo-oxidative product mixture or individual derizing meat under conditions such that the meat is ten phenolic derivatives from lignin. derized, wherein the said composition is a powder or a liquid, and comprises a 1-10% w/w as a powder or a 1-10% ADDITIONAL EMBODIMENTS w/v as a liquid, of at least one of fulvic acid, humic acid, 0097. In some embodiments, a composition for tenderiz citric acid, malic acid, gallic acid, and/or polyphenols from ing meat is provided. In some embodiments, the composi natural Sources, wherein the natural sources comprises di tion comprises at least one of fulvic acid, humic acid, citric and tri-carboxylic acids, phenolic derivatives, and their acid, malic acid, gallic acid, and/or polyphenols from natural Sodium salts, wherein the natural sources are selected from Sources, wherein the natural Sources comprises di- and plant, plant material, and organisms, and further comprises tri-carboxylic acids, phenolic derivatives and their sodium at least one additive. In some embodiments, the composition salts, wherein the natural Sources are selected from plant, is a liquid and having a pH of about 5.0 to about 7. In some plant material, and organisms, and at least one additive. In embodiments, the composition further comprises sodium Some embodiments, the composition is a powder or a liquid. carbonate, wherein the sodium carbonate comprises a 1-10% In some embodiments, the composition is a liquid having a w/w of the composition as a powder or a 1-10% w/v of the pH of about 5.0 to about 7.0. In some embodiments, the composition as a liquid. In some embodiments, the compo fulvic acid comprises a cleaved product of fulvic acid and its sition further comprises sodium tri-polyphosphate, and sodium salts, and wherein the fulvic acid comprises a 1-10% wherein the sodium tri-polyphosphate comprises a 1-10% w/w of the composition as a powder or a 1-10% w/v of the w/w of the composition as a powder or a 1-10% w/v of the composition as a liquid. In some embodiments, the humic composition as a liquid. In some embodiments, the compo US 2017/0049134 A1 Feb. 23, 2017

sition further comprises a vitamin. In some embodiments, from p-coumaric acid, Tyrosol, hydroxytyrosol, Vanillic the at least one additive comprises p-coumaric acid, Tyrosol, acid, Siringic acid, caffeic acid, ferulic acid, Sinapic acid, hydroxytyrosol, Vanillic acid, siringic acid, caffeic acid, cinnamic acid, dihydroferulic acid, oleuropein, ellagic acid, ferulic acid, Sinapic acid, cinnamic acid, dihydroferulic acid, glansrin, tannic acid, and taxifolin. oleuropein, elagic acid, glansrin, tannic acid, and/or taxi 0100. The foregoing detailed description of embodiments folin and wherein the at least one additive comprises a refers to the accompanying drawings, which illustrate spe 1-10% w/w of the composition as a powder or a 1-10% w/v. cific embodiments of the present disclosure. Other embodi of the composition as a liquid. In some embodiments, the ments having different structures and operations do not composition further comprises at least one spice, and depart from the scope of the present disclosure. The term wherein the at least one spice comprises a 1-10% w/w of the “the invention' or the like is used with reference to certain composition as a powder or a 1-10% w/v of the composition specific examples of the many alternative aspects or embodi as a liquid. In some embodiments, the composition further ments of the applicants invention set forth in this specifi comprises lignin and/or a lignin derivative thereof, wherein cation, and neither its use nor its absence is intended to limit the lignin derivative is obtained by lignin cleavage by the scope of the applicants invention or the scope of the thermal decomposition, thermooxidative decomposition or claims. This specification is divided into sections for the catalytic cleavage, and wherein the lignin and/or lignin convenience of the reader only. Headings should not be derivative comprises a 1-10% w/w of the composition as a construed as limiting of the scope of the invention. The powder or a 1-10% w/v of the composition as a liquid. In definitions are intended as a part of the description of the some embodiments, the meat is selected from lamb, beef, invention. It will be understood that various details of the poultry and pork. In some embodiments, the contacting present invention may be changed without departing from comprises coating the composition onto a surface of the the scope of the present invention. Furthermore, the fore meat. In some embodiments, a total Surface of the meat is going description is for the purpose of illustration only, and Substantially coated with the composition. In some embodi not for the purpose of limitation. ments, the composition is a liquid and the contacting com 0101 All publications, including patent documents and prises injecting the meat with the composition. In some Scientific articles, referred to in this application and the embodiments, the composition is injected in an amount of at bibliography and attachments are incorporated by reference least 1-2% V/w of the meat. In some embodiments, the for the referenced materials and in their entireties for all contacting comprises immersing the meat in the composi purposes to the same extent as if each individual publication tion, wherein the composition is a liquid. In some embodi were individually incorporated by reference. ments, the contacting is performed for 5, 6, 7, 8, 9, 10, 11, 0102 Citation of the above publications or documents is 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25. 26, 27, not intended as an admission that any of the foregoing is 28, 29 or 30 minutes or any other value in a range defined pertinent prior art, nor does it constitute any admission as to by any two of these values. In some embodiments, the the contents or date of these publications or documents. contacting is performed a 5° C., 6° C., 7° C., 8° C., 9° C. 0103 Although the present invention has been fully or 10° C. or any other value in a range defined by any two described in connection with embodiments thereof with of these values. In some embodiments, the contacting com reference to the accompanying drawings, it is to be noted prises injecting or feeding the composition to an animal that various changes and modifications will become appar before slaughter. In some embodiments, the composition is ent to those skilled in the art. Such changes and modifica 1 gallon/2-4 kg of meat, and wherein the composition is a tions are to be understood as being included within the scope liquid. In some embodiments, the composition is 1 gallon of the present invention. The various embodiments of the per 2 kg, 2.2 kg, 2.4 kg, 2.6 kg, 2.8 kg, 3.0 kg, 3.2 kg, 3.4 invention should be understood that they have been pre kg, 3.6 kg, 3.8 kg, or 4 kg of meat or any other value in a sented by way of example only, and not by way of limitation. range defined by any two of these values. In some embodi Likewise, the various diagrams may depict an example ments, the composition is 1 gallon per 2 kg, 2.2 kg, 2.4 kg, architectural or other configuration for the invention, which 2.6 kg, 2.8 kg, 3.0 kg, 3.2 kg, 3.4 kg, 3.6 kg, 3.8 kg, or 4 kg is done to aid in understanding the features and functionality of meat or any other value in a range defined by any two of that can be included in the invention. The invention is not these values, and wherein the composition is a liquid and restricted to the illustrated example architectures or configu wherein the meat part is covered with the tenderizing rations, but can be implemented using a variety of alterna Solution. In some embodiments, the contacting is performed tive architectures and configurations. Additionally, although at 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17 or the invention is described above in terms of various exem 18 hours after slaughter, or any other value in a range plary embodiments and implementations, it should be under defined by any two of these values. stood that the various features and functionality described in 0099. In some embodiments, a tenderized meat is pro one or more of the individual embodiments are not limited vided. In the broadest sense, the tenderized meat can com in their applicability to the particular embodiment with prise a meat selected from lamb, beef, poultry and pork, which they are described. They instead can, be applied, wherein the tenderized meat comprises a powder or a liquid alone or in some combination, to one or more of the other composition, comprising a 1-10% w/w as a powder or a embodiments of the invention, whether or not such embodi 1-10% w/v as a liquid, of at least one of fulvic acid, humic ments are described, and whether or not such features are acid, citric acid, malic acid, gallic acid, and/or polyphenols presented as being a part of a described embodiment. Thus from natural Sources, wherein the natural sources comprises the breadth and scope of the invention should not be limited di- and tri-carboxylic acids, phenolic derivatives, and their by any of the above-described exemplary embodiments. Sodium salts, wherein the natural sources are selected from 0104 Terms and phrases used in this document, and plant, plant material, and organisms, and wherein the com embodiments thereof, unless otherwise expressly stated, position further comprises at least one additive, selected should be construed as open ended as opposed to limiting. US 2017/0049134 A1 Feb. 23, 2017

As examples of the foregoing: the term “including should about 10% (w/w) of the composition as a powder or from be read as meaning “including, without limitation” or the about 1% to about 10% (w/v) of the composition as a liquid. like; the term “example is used to provide exemplary 9. The composition of claim 4, wherein the gallic acid instances of the item in discussion, not an exhaustive or comprises gallic acid chelates and gallic acid sodium salts, limiting list thereof, and adjectives such as “conventional.” and wherein the gallic acid comprises from about 1% to “traditional,” “normal,” “standard,” “known', and terms of about 10% (w/w) of the composition as a powder or from similar meaning, should not be construed as limiting the about 1% to about 10% (w/v) of the composition as a liquid. item described to a given time period, or to an item available 10. The composition of claim 1, wherein the at least one as of a given time. But instead these terms should be read to additive is selected from p-coumaric acid, tyrosol, hydroxy encompass conventional, traditional, normal, or standard tyrosol, Vanillic acid, siringic acid, caffeic acid, ferulic acid, technologies that may be available, known now, or at any Sinapic acid, cinnamic acid, dihydroferulic acid, oleuropein, time in the future. Likewise, a group of items linked with the ellagic acid, glansrin, tannic acid, or taxifolin, and wherein conjunction “and” should not be read as requiring that each the additive comprises from about 1% to about 10% (w/w) and every one of those items be present in the grouping, but of the composition as a powder or from about 1% to about rather should be read as “and/or unless apparent from the 10% (w/v) of the composition as a liquid. context or expressly stated otherwise. Similarly, a group of 11. The composition of claim 1, further comprising items linked with the conjunction “or should not be read as Sodium carbonate, wherein the Sodium carbonate comprises requiring mutual exclusivity among that group, but rather from about 1% to about 10% (w/w) of the composition as a should also be read as “and/or unless it is apparent from the powder or from about 1% to about 10% (w/v) of the context or expressly stated otherwise. Furthermore, although composition as a liquid. items, elements or components of the invention may be described or claimed in the singular, the plural is contem 12. The composition of claim 1, further comprising plated to be within the scope thereof unless limitation to the Sodium tri-polyphosphate, wherein the Sodium tri-polyphos singular is explicitly stated. For example, "at least one' may phate comprises from about 1% to about 10% (w/w) of the refer to a single or plural and is not limited to either. The composition as a powder or from about 1% to about 10% presence of broadening words and phrases such as "one or (w/v) of the composition as a liquid. more.” “at least,” “but not limited to’, or other like phrases 13. The composition of claim 1, further comprising at in some instances shall not be read to mean that the narrower least one vitamin. case is intended or required in instances where such broad 14. The composition of claim 1, further comprising at ening phrases may be absent. least one spice, wherein the at least one spice comprises What is claimed is: from about 1% to about 10% (w/w) of the composition as a 1. A composition for tenderizing meat, comprising powder or from about 1% to about 10% (w/v) of the at least one organic acid including derivatives and salts composition as a liquid. thereof, or a polyphenol including derivatives and salts 15. The composition of claim 1, further comprising lignin thereof, or both an organic acid and a polyphenol and or a lignin derivative, wherein the lignin derivative is derivatives and salts thereof, wherein the organic acid obtained by lignin cleavage by thermal decomposition, and the polyphenol are derived from natural plant or thermooxidative decomposition or catalytic cleavage, and animal sources; and wherein the lignin or lignin derivative comprises from about at least one additive. 1% to about 10% (w/w) of the composition as a powder or 2. The composition of claim 1, wherein the composition from about 1% to about 10% (w/v) of the composition as a is a powder or a liquid. liquid. 3. The composition of claim 2, wherein the composition 16. A method of tenderizing a meat, the method compris is a liquid having a pH of about 5.0 to about 7.0. ing: 4. The composition of claim 1, wherein the organic acid contacting said meat with a composition for tenderizing is selected from fulvic acid, humic acid, citric acid, malic meat under conditions such that the meat is tenderized, acid or gallic acid. wherein the said composition is a powder or a liquid, 5. The composition of claim 4, wherein the fulvic acid and comprises from about 1% to about 10% (w/w) of comprises a cleaved product of fulvic acid and its sodium the composition as a powder or from about 1% to about salts, and wherein the fulvic acid comprises from about 1% 10% (w/v) of the composition as a liquid, of at least one to about 10% (w/w) of the composition as a powder or from of an organic acid including derivatives and salts about 1% to about 10% (w/v) of the composition as a liquid. thereof, or a polyphenol including derivatives and salts 6. The composition of claim 4, wherein the humic acid thereof, or both an organic acid and a polyphenol and comprises a cleaved product of humic acid, and its sodium derivatives and salts thereof, wherein the organic acid salts, and wherein the humic acid comprises from about 1% and the polyphenol are derived from natural plant or to about 10% (w/w) of the composition as a powder or from animal sources, the composition further comprising at about 1% to about 10% (w/v) of the composition as a liquid. least one additive. 7. The composition of claim 4, wherein the citric acid 17. The method of claim 16, wherein the at least one comprises citric acid chelates and citric acid sodium salts, additive is selected from p-coumaric acid, Tyrosol, hydroxy and wherein the citric acid comprises from about 1% to tyrosol, Vanillic acid, siringic acid, caffeic acid, ferulic acid, about 10% (w/w) of the composition as a powder or from Sinapic acid, cinnamic acid, dihydroferulic acid, oleuropein, about 1% to about 10% (w/v) of the composition as a liquid. ellagic acid, glansrin, tannic acid, or taxifolin and wherein 8. The composition of claim 4, wherein the malic acid the at least one additive comprises from about 1% to about comprises malic acid chelates and malic acid sodium salts, 10% (w/w) of the composition as a powder or from about and wherein the malic acid comprises from about 1% to 1% to about 10% (w/v) of the composition as a liquid. US 2017/0049134 A1 Feb. 23, 2017

18. The method of claim 16, wherein the composition 25. The method of claim 16, wherein the contacting is further comprises lignin and/or a lignin derivative thereof, performed at 5° C., 6° C., 7° C., 8° C., 9° C., or 10° C. or wherein the lignin derivative is obtained by lignin cleavage any other temperature in a range defined by any two of these by thermal decomposition, thermooxidative decomposition values. or catalytic cleavage, and wherein the lignin and/or lignin 26. The method of claim 16, wherein the contacting derivative comprises from about 1% to about 10% (w/w) of comprises injecting or feeding the composition to an animal the composition as a powder or from about 1% to about 10% before slaughter. (w/v) of the composition as a liquid. 27. The method of claim 26, wherein an amount of the 19. The method of claim 16, wherein the contacting composition in a liquid form is about 1 gallon per 2 to 4 kg comprises coating the composition onto a surface of the of meat. meat. 20. The method of claim 19, wherein a total surface of the 28. A tenderized meat product, comprising a meat selected meat is Substantially coated with the composition. from lamb, beef, poultry and pork, wherein the tenderized 21. The method of claim 16, wherein the composition is meat product comprises a powder or a liquid composition, a liquid and the contacting comprises injecting the meat with comprising a 1-10% w/w as a powder or a 1-10% w/v as a the composition. liquid, of at least one an organic acid including derivatives 22. The method of claim 21, wherein the composition is and salts thereof, or a polyphenol including derivatives and injected in an amount of at least 1-2% V/w of the meat. salts thereof, or both an organic acid and a polyphenol and 23. The method of claim 16, wherein the contacting derivatives and salts thereof, wherein the organic acid and comprises immersing the meat in the composition, wherein the polyphenol are derived from natural plant or animal the composition is a liquid. Sources, the composition further comprising at least one 24. The method of claim 16, wherein the contacting is additive selected from p-coumaric acid, Tyrosol, hydroxy performed for about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, tyrosol, Vanillic acid, siringic acid, caffeic acid, ferulic acid, 17, 18, 19, 20, 21, 22, 23, 24, 25. 26, 27, 28, 29 or 30 minutes Sinapic acid, cinnamic acid, dihydroferulic acid, oleuropein, or any other time period in a range defined by any two of ellagic acid, glansrin, tannic acid, and taxifolin. these values. k k k k k