AR248217A1 - Producto carnico con mejor retencion de humedad, el producto carnico cocido y el procedimiento para prepararlo. - Google Patents

Producto carnico con mejor retencion de humedad, el producto carnico cocido y el procedimiento para prepararlo.

Info

Publication number
AR248217A1
AR248217A1 AR93325669A AR32566993A AR248217A1 AR 248217 A1 AR248217 A1 AR 248217A1 AR 93325669 A AR93325669 A AR 93325669A AR 32566993 A AR32566993 A AR 32566993A AR 248217 A1 AR248217 A1 AR 248217A1
Authority
AR
Argentina
Prior art keywords
meat
product
moisture retention
calcium
meat products
Prior art date
Application number
AR93325669A
Other languages
English (en)
Original Assignee
Gen Foods Inc
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 Gen Foods Inc filed Critical Gen Foods Inc
Application granted granted Critical
Publication of AR248217A1 publication Critical patent/AR248217A1/es

Links

Classifications

    • 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
    • A23L13/40—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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PRODUCTO CARNICO CON MEJOR RETENCION DE HUMEDAD INCLUYE UNA CARNE COMESTIBLE PICADA, AGUA INCORPORADA EN DICHA CARNE PICADA DEL ORDEN DESDE 3 A 25 % EN PESO DE DICHO PRODUCTO CARNICO Y 0, 5 A 5 %EN PESO DE DICHO PRODUCTO CARNICO DE UN PRODUCTO DE REACCION DE UN COMPUESTO DE CALCIO SELECCIONADO ENTRE HIDROXIDO DE CALCIO, OXIDO DE CALCIO Y CARBONATO DE CALCIO CON ACIDO CITRICO, DONDE DICHO PRODUCTO DE REACCION TIENE UNA REACCION MOLAR DE CALCIO A ACIDO CITRICO DESDE 2, 5:2 A 2, 95:2 Y UN VALOR PH DE PASTA ACUOSA AL 1% DE DICHO PRODUCTO DE REACCION DE DESDE 4 A MENOS DE 7 A 25*C, ESTE PRODUCTO CARNICO PUEDE ESTAR COCIDO DESPUES DE SU PREPARACION.
AR93325669A 1992-08-25 1993-08-11 Producto carnico con mejor retencion de humedad, el producto carnico cocido y el procedimiento para prepararlo. AR248217A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/935,069 US5223302A (en) 1992-08-25 1992-08-25 Meat products having improved moisture retention and method for making same

Publications (1)

Publication Number Publication Date
AR248217A1 true AR248217A1 (es) 1995-07-12

Family

ID=25466545

Family Applications (1)

Application Number Title Priority Date Filing Date
AR93325669A AR248217A1 (es) 1992-08-25 1993-08-11 Producto carnico con mejor retencion de humedad, el producto carnico cocido y el procedimiento para prepararlo.

Country Status (7)

Country Link
US (1) US5223302A (es)
EP (1) EP0584951A3 (es)
JP (1) JPH06153865A (es)
AR (1) AR248217A1 (es)
BR (1) BR9303098A (es)
CA (1) CA2100531A1 (es)
TW (1) TW244327B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5302406A (en) * 1992-12-01 1994-04-12 Wti, Inc. Method of inhibiting bacterial growth in meat
US5436017A (en) * 1992-12-01 1995-07-25 Wti Inc. Method of inhibiting bacterial growth in meat and product thereof
US20090098254A1 (en) * 2007-10-12 2009-04-16 Robert Ty Baublits Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
WO2009095737A2 (es) * 2008-01-31 2009-08-06 Tecnoaliméntica Ltda Una composición para bloquear superficialmente los espacios interfibrilares de la carne y métodos para el tratamiento de la carne con dicha composición.
WO2011025794A1 (en) * 2009-08-24 2011-03-03 Glanbia Nutritionals (Ireland) Ltd. Method for increasing moisture retention and yield in meat and meat products
MX2018008399A (es) 2016-01-26 2018-12-10 Thai Union Group Public Co Ltd Un proceso para preparar polvo de huesos de pescado.
RU2665934C1 (ru) * 2017-12-07 2018-09-05 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Полуфабрикат рубленый из мяса птицы и способ его производства

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3032421A (en) * 1948-10-01 1962-05-01 Benckiser Gmbh Joh A Binding agents for meat
US3240612A (en) * 1963-08-12 1966-03-15 Meat Industry Suppliers Inc Meat curing composition and process
US4202907A (en) * 1977-03-10 1980-05-13 Poarch Arthur E Sausage products having improved physical properties and method of producing the same
US4348420A (en) * 1980-08-25 1982-09-07 Nutrisearch Company Process for binding comminuted meat
JPS5783262A (en) * 1980-11-13 1982-05-25 Hiroe Ogawa Fish paste product, its preparation, and agent for improving quality of fish paste product
US4382098A (en) * 1981-02-23 1983-05-03 Swift & Company Sausage emulsions containing gluconate salts and process of preparation
US4497845A (en) * 1982-03-11 1985-02-05 Scm Corporation Acidulated meat emulsion
KR930001376B1 (ko) * 1985-01-21 1993-02-27 우에노 세이야꾸 가부시기가이샤 수세어육(水洗魚肉)용 탈수제
JP2619678B2 (ja) * 1988-03-29 1997-06-11 東和化成工業株式会社 冷凍すり身添加用品質改良剤及びそれを用いた冷凍すり身の製造方法

Also Published As

Publication number Publication date
EP0584951A2 (en) 1994-03-02
BR9303098A (pt) 1994-07-05
JPH06153865A (ja) 1994-06-03
US5223302A (en) 1993-06-29
CA2100531A1 (en) 1994-02-26
TW244327B (es) 1995-04-01
EP0584951A3 (en) 1994-11-23

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