AR106156A2 - Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne - Google Patents

Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne

Info

Publication number
AR106156A2
AR106156A2 ARP160102935A ARP160102935A AR106156A2 AR 106156 A2 AR106156 A2 AR 106156A2 AR P160102935 A ARP160102935 A AR P160102935A AR P160102935 A ARP160102935 A AR P160102935A AR 106156 A2 AR106156 A2 AR 106156A2
Authority
AR
Argentina
Prior art keywords
procedure
meat
curing
curing composition
preparing
Prior art date
Application number
ARP160102935A
Other languages
English (en)
Inventor
Jones Beth
Papinaho Petri
Mklem Lacey
Bauman Ken
Husgen Ann
Original Assignee
Kerry Group Services Int Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39708403&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR106156(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kerry Group Services Int Ltd filed Critical Kerry Group Services Int Ltd
Publication of AR106156A2 publication Critical patent/AR106156A2/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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Macromonomer-Based Addition Polymer (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, que comprende: (i) seleccionar un material vegetal que comprende al menos 50 ppm de nitrato, (ii) poner en contacto dicho material vegetal con un organismo capaz de convertir dicho nitrato a nitrito, y (iii) convertir una cantidad predeterminada de dicho nitrato a nitrito; donde el organismo es inactivado o eliminado de la composición de curado después de producida la cantidad predeterminada de nitrito. Una composición de curado obtenible mediante el procedimiento. Un procedimiento para conservar una carne o un producto a base de carne, que comprende preparar la composición de curado mediante el procedimiento, y poner en contacto dicha carne o producto a base de carne con dicha composición de curado.
ARP160102935A 2007-06-11 2016-09-27 Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne AR106156A2 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US94316307P 2007-06-11 2007-06-11

Publications (1)

Publication Number Publication Date
AR106156A2 true AR106156A2 (es) 2017-12-20

Family

ID=39708403

Family Applications (2)

Application Number Title Priority Date Filing Date
ARP080102464A AR066942A1 (es) 2007-06-11 2008-06-10 Metodo y composicion para preparar productos a base de carne curados
ARP160102935A AR106156A2 (es) 2007-06-11 2016-09-27 Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne

Family Applications Before (1)

Application Number Title Priority Date Filing Date
ARP080102464A AR066942A1 (es) 2007-06-11 2008-06-10 Metodo y composicion para preparar productos a base de carne curados

Country Status (17)

Country Link
US (3) US20080305213A1 (es)
EP (1) EP2166863B1 (es)
JP (5) JP2010528679A (es)
CN (2) CN104068410A (es)
AR (2) AR066942A1 (es)
AU (2) AU2008261710B2 (es)
BR (1) BRPI0812939A8 (es)
CA (1) CA2690586C (es)
CY (1) CY1118677T1 (es)
ES (1) ES2605594T3 (es)
HK (2) HK1143043A1 (es)
HR (1) HRP20161487T1 (es)
MX (1) MX2009013525A (es)
NZ (1) NZ581764A (es)
PL (1) PL2166863T3 (es)
SI (1) SI2166863T1 (es)
WO (1) WO2008154536A1 (es)

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Also Published As

Publication number Publication date
ES2605594T3 (es) 2017-03-15
HK1143043A1 (en) 2010-12-24
CN101795572A (zh) 2010-08-04
JP2016093180A (ja) 2016-05-26
US20140242217A1 (en) 2014-08-28
MX2009013525A (es) 2010-04-01
JP2010528679A (ja) 2010-08-26
CY1118677T1 (el) 2017-07-12
BRPI0812939A2 (pt) 2015-02-03
NZ581764A (en) 2012-06-29
CA2690586A1 (en) 2008-12-18
HK1198732A1 (en) 2015-06-05
AU2012216748A1 (en) 2012-09-27
EP2166863A1 (en) 2010-03-31
CA2690586C (en) 2014-01-28
JP2018050631A (ja) 2018-04-05
US20220022474A1 (en) 2022-01-27
JP2014138580A (ja) 2014-07-31
BRPI0812939A8 (pt) 2017-05-02
JP2020120670A (ja) 2020-08-13
AU2008261710A1 (en) 2008-12-18
US11071304B2 (en) 2021-07-27
PL2166863T3 (pl) 2017-05-31
SI2166863T1 (sl) 2017-04-26
AU2012216748B2 (en) 2014-05-01
WO2008154536A1 (en) 2008-12-18
HRP20161487T1 (hr) 2018-03-23
AR066942A1 (es) 2009-09-23
CN104068410A (zh) 2014-10-01
EP2166863B1 (en) 2016-08-31
US20080305213A1 (en) 2008-12-11
CN101795572B (zh) 2014-01-29
AU2008261710B2 (en) 2012-07-05

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