AR009905A1 - Procedimiento para tratar carne fresca y disposicion para llevar a cabo el procedimiento - Google Patents

Procedimiento para tratar carne fresca y disposicion para llevar a cabo el procedimiento

Info

Publication number
AR009905A1
AR009905A1 ARP980104518A ARP980104518A AR009905A1 AR 009905 A1 AR009905 A1 AR 009905A1 AR P980104518 A ARP980104518 A AR P980104518A AR P980104518 A ARP980104518 A AR P980104518A AR 009905 A1 AR009905 A1 AR 009905A1
Authority
AR
Argentina
Prior art keywords
fresh meat
oxygen
procedure
pressure
fresh
Prior art date
Application number
ARP980104518A
Other languages
English (en)
Original Assignee
Vivotec New Concepts In Fresh Meat Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vivotec New Concepts In Fresh Meat Gmbh filed Critical Vivotec New Concepts In Fresh Meat Gmbh
Publication of AR009905A1 publication Critical patent/AR009905A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds

Abstract

Se describe un procedimiento para tratar carne fresca, particularmente para conservar carne fresca vacuna, porcina, de ternera, de cordero, de venadode aves, de caballo, pescado, embutidos y jamon, en el cual la carne fresca se almacena enu na cámara obturable herméticamente al aire después desuministrar oxígeno, en una atmosfera que está constituida sustancialmente de oxígeno durante un tiempo predeterminado bajo una presion que se encuentrapor encima de la presion atmosférica. Alsu ministrar el oxígeno se elige su temperatura y se ajusta o regula la velocidad de entrada a un nivel tan bajoque no tenga lugar un congelamiento de la carne fresca. La presion se elige durante el almacenamiento a un nivel tan elevado y eltie mpo de exposiciontan prolongado que la carne fresca sea difundida completamente por el oxígeno. Además se ajusta o regula al descargar el oxígeno su velocidad de descarga a unnivel tan bajo que no tenga lugar un congelamiento de la carne frescay po r otro lado pueda ser evaluado el oxígeno que se ha difundido a través de lacarne fresca fuera de la misma sin formacion de burbujas.
ARP980104518A 1997-09-10 1998-09-10 Procedimiento para tratar carne fresca y disposicion para llevar a cabo el procedimiento AR009905A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19739789A DE19739789A1 (de) 1997-09-10 1997-09-10 Verfahren und Vorrichtung zur Behandlung von Frischfleisch

Publications (1)

Publication Number Publication Date
AR009905A1 true AR009905A1 (es) 2000-05-03

Family

ID=7841907

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980104518A AR009905A1 (es) 1997-09-10 1998-09-10 Procedimiento para tratar carne fresca y disposicion para llevar a cabo el procedimiento

Country Status (11)

Country Link
US (1) US6716464B1 (es)
EP (1) EP1014800B1 (es)
JP (1) JP2001515703A (es)
AR (1) AR009905A1 (es)
AT (1) ATE297124T1 (es)
AU (1) AU758595B2 (es)
BR (1) BR9812190A (es)
CA (1) CA2343819C (es)
DE (2) DE19739789A1 (es)
ES (1) ES2244085T3 (es)
WO (1) WO1999012428A1 (es)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004075639A1 (en) * 2003-02-28 2004-09-10 Quali Guarantee (Proprietary) Limited A method of processing fish
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
NZ550224A (en) 2004-04-02 2010-08-27 Curwood Inc A film that uses an oxide of nitrogen to create nitroxymyoglobin and maintain the red colour of fresh meat
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8545950B2 (en) * 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US8741402B2 (en) * 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
NZ534244A (en) 2004-07-20 2007-05-31 Foodcap Int Ltd Product distribution methods and apparatus
CA2625802A1 (en) 2004-10-15 2006-04-20 Foodcap International Limited Methods and apparatus for thermal regulation of perishable products
JP2008516855A (ja) 2004-10-15 2008-05-22 フードキャップ インターナショナル リミテッド コンテナ、蓋体およびそのためのクリップ
US7722912B2 (en) * 2005-05-16 2010-05-25 Hormel Foods Corporation Method and apparatus for material handling for a food product using high pressure pasteurization
US20080038407A1 (en) * 2006-04-12 2008-02-14 Swift & Company Oxygen enhanced meat and method of making same
US7866223B2 (en) * 2007-06-04 2011-01-11 Swift & Company Method of obtaining samples of meat to assay for microbial contamination
EP2480093A4 (en) * 2009-09-25 2013-12-11 Cargill Inc HIGH PRESSURE PASTEURIZATION OF GROUNDED MEAT
CN102647912A (zh) * 2009-09-25 2012-08-22 嘉吉公司 冷冻肉糜的高压巴氏灭菌
US20120009305A1 (en) 2010-07-09 2012-01-12 E. I. Du Pont De Nemours And Company Composite films for packaging fresh red meat and fish
ES2369290B2 (es) * 2011-08-08 2012-04-17 José Luis Godoy Varo Método, instalación y dispositivo para un tratamiento de secado, curado y conservación de alimentos sólidos o semisólidos.
US9955703B2 (en) 2013-11-25 2018-05-01 Jbs Usa, Llc Method and system for processing meat products in a modified atmosphere
CN112320121B (zh) * 2019-08-05 2022-04-19 张家港中集圣达因低温装备有限公司 船用储罐
ES2953066T3 (es) * 2019-10-04 2023-11-07 Air Liquide Tratamiento de la canal de un animal después del sacrificio

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1444911A (en) * 1972-10-05 1976-08-04 Sainsbury J Ltd Treatment of raw meat
JPS60114143A (ja) 1983-11-24 1985-06-20 Furukawa Seisakusho:Kk 食肉の保管方法
DE59106737D1 (de) * 1990-12-20 1995-11-23 Ines Ag Verfahren und vorrichtung zur behandlung von frischfleisch.
DE4041070A1 (de) * 1990-12-20 1992-06-25 Ines Ag Verfahren und vorrichtung zur behandlung von frischfleisch
DE4114524A1 (de) * 1991-05-03 1992-11-05 Ines Ag Verfahren zur behandlung von frischfleisch
DE4230285C2 (de) * 1992-03-27 1994-08-11 Bartel Uwe Vorrichtung zum Konservieren von Fisch, Frischfleisch oder dergleichen Behandlungsgut sowie Verwendung dieser Vorrichtung
DE4415184A1 (de) * 1993-10-22 1995-04-27 Hubert Verhaag Verfahren und Vorrichtung zur Behandlung von Frischfleisch und Pflanzen
NZ264771A (en) * 1994-10-25 1998-02-26 Tenderland Ltd Meat treatment includes pre-treating meat under anaerobic conditions and exposing the meat to a controlled environment of predetermined temperature and gas type
US5791151A (en) * 1995-06-07 1998-08-11 Verhaag; Hubert Method of preserving tissues and organs

Also Published As

Publication number Publication date
AU758595B2 (en) 2003-03-27
ES2244085T3 (es) 2005-12-01
EP1014800B1 (de) 2005-06-08
DE59812855D1 (de) 2005-07-14
DE19739789A1 (de) 1999-03-11
WO1999012428A1 (de) 1999-03-18
CA2343819A1 (en) 1999-03-18
EP1014800A1 (de) 2000-07-05
AU9539398A (en) 1999-03-29
US6716464B1 (en) 2004-04-06
BR9812190A (pt) 2000-07-18
JP2001515703A (ja) 2001-09-25
CA2343819C (en) 2007-11-20
ATE297124T1 (de) 2005-06-15

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