ATE102440T1 - Verfahren und zusammensetzungen zum zartmachen und zur steigerung der sensorischen qualitaeten von rotem fleisch. - Google Patents
Verfahren und zusammensetzungen zum zartmachen und zur steigerung der sensorischen qualitaeten von rotem fleisch.Info
- Publication number
- ATE102440T1 ATE102440T1 AT88302228T AT88302228T ATE102440T1 AT E102440 T1 ATE102440 T1 AT E102440T1 AT 88302228 T AT88302228 T AT 88302228T AT 88302228 T AT88302228 T AT 88302228T AT E102440 T1 ATE102440 T1 AT E102440T1
- Authority
- AT
- Austria
- Prior art keywords
- meat
- present
- compositions
- injectates
- injectate
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 title abstract 2
- 235000020989 red meat Nutrition 0.000 title abstract 2
- 230000001953 sensory effect Effects 0.000 title abstract 2
- 230000002708 enhancing effect Effects 0.000 title 1
- 235000013372 meat Nutrition 0.000 abstract 3
- 239000011230 binding agent Substances 0.000 abstract 2
- 238000002347 injection Methods 0.000 abstract 2
- 239000007924 injection Substances 0.000 abstract 2
- 235000013622 meat product Nutrition 0.000 abstract 2
- 235000021003 saturated fats Nutrition 0.000 abstract 2
- 235000015278 beef Nutrition 0.000 abstract 1
- 238000010276 construction Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US2907987A | 1987-03-23 | 1987-03-23 | |
| EP88302228A EP0284269B1 (de) | 1987-03-23 | 1988-03-15 | Verfahren und Zusammensetzungen zum Zartmachen und zur Steigerung der sensorischen Qualitäten von rotem Fleisch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE102440T1 true ATE102440T1 (de) | 1994-03-15 |
Family
ID=21847103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT88302228T ATE102440T1 (de) | 1987-03-23 | 1988-03-15 | Verfahren und zusammensetzungen zum zartmachen und zur steigerung der sensorischen qualitaeten von rotem fleisch. |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0284269B1 (de) |
| AT (1) | ATE102440T1 (de) |
| CA (1) | CA1314429C (de) |
| DE (1) | DE3888219T2 (de) |
| ES (1) | ES2050153T3 (de) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ232312A (en) * | 1989-03-07 | 1992-07-28 | Snow Brand Milk Products Co Ltd | Marbled meat: injected with cold emulsion of protein and fat |
| US4960599A (en) * | 1989-09-20 | 1990-10-02 | Cozzini, Inc. | Cold particle suspension and injection process for meat |
| EP0671127A1 (de) * | 1994-03-11 | 1995-09-13 | Wiesenhof Geflügel-Kontor GmbH | Einspritzen einer Öl-in-Wasser-Emulsion in Hähnchen als Vorbereitung zum Garvorgang |
| KR101491451B1 (ko) * | 2012-09-28 | 2015-02-10 | 대상 주식회사 | 식육 가공용 유지 조성물 및 이것을 이용한 식육가공품 |
| CN103750086A (zh) * | 2014-01-09 | 2014-04-30 | 四川四海食品股份有限公司 | 一种肉品重组的方法 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3436230A (en) * | 1966-12-13 | 1969-04-01 | Clarence Michael Harper Jr | Process for curing a meat product |
| US3675567A (en) * | 1970-06-08 | 1972-07-11 | Pillsbury Co | Meat injection apparatus |
| GB8316903D0 (en) * | 1983-06-22 | 1983-07-27 | Miller R | Tenderisation/curing of meat cuts |
-
1988
- 1988-03-15 EP EP88302228A patent/EP0284269B1/de not_active Expired - Lifetime
- 1988-03-15 AT AT88302228T patent/ATE102440T1/de not_active IP Right Cessation
- 1988-03-15 ES ES88302228T patent/ES2050153T3/es not_active Expired - Lifetime
- 1988-03-15 DE DE3888219T patent/DE3888219T2/de not_active Expired - Fee Related
- 1988-03-17 CA CA000561734A patent/CA1314429C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| EP0284269A3 (en) | 1990-06-27 |
| ES2050153T3 (es) | 1994-05-16 |
| CA1314429C (en) | 1993-03-16 |
| DE3888219D1 (de) | 1994-04-14 |
| EP0284269B1 (de) | 1994-03-09 |
| DE3888219T2 (de) | 1994-06-16 |
| EP0284269A2 (de) | 1988-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5053237A (en) | Method for tenderizing and upgrading the sensory qualities of red meat | |
| ATE197117T1 (de) | Verfahren zur herstellung eines nahrungsmittelprodukts auf fleischbasis | |
| ATE24265T1 (de) | Nahrungsmittelhuelle, die geeignet ist, einem darin verarbeiteten nahrungsmittelprodukt raeucherfaerbung zu verleihen und verwendung eines extrahierten farbstoffes aus naturfluessigrauch. | |
| ATE136430T1 (de) | Zusammensetzung und verfahren für eine überzugmasse zur erhaltung von feuchtigkeit in fleisch, geflügel und meeresfrüchte | |
| ATE102440T1 (de) | Verfahren und zusammensetzungen zum zartmachen und zur steigerung der sensorischen qualitaeten von rotem fleisch. | |
| ATE418879T1 (de) | Verfahren zur herstellung von wurstwaren | |
| US2140163A (en) | Meat cooking | |
| Seideman et al. | Utilization of spent fowl muscle in the manufacture of restructured steaks | |
| ATE234024T1 (de) | Fleischprodukt mit jogurt und verfahren zur seiner herstellung | |
| RU95122057A (ru) | Способ производства колбасных изделий | |
| US2137898A (en) | Method of cooking meats | |
| Apriantini et al. | Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion | |
| PRUSA et al. | Thiamin Content, Texture, and Sensory Evaluation of Postmortem Papain‐Injected Chicken | |
| GB1248629A (en) | Method and apparatus for frying food | |
| CN108378302A (zh) | 一种手撕肉的制备方法和手撕肉 | |
| RAO et al. | Effects of pH on the flavor volatiles of poultry meat during cooking | |
| ATE122543T1 (de) | Verfahren zur herstellung von simuliertem fettgewebe zur verwendung in fleischwarenartikeln. | |
| RU2000121367A (ru) | Способ производства варено-копченой колбасы и варено-копченая колбаса, полученная по этому способу | |
| JPS5836370A (ja) | 食品加工法 | |
| KR20250046597A (ko) | 고기의 연화 방법 및 이로부터 제조된 고기 | |
| ATE206015T1 (de) | Verfahren zur trockenpökelung und verarbeitung von vollständig gekochtem bacon aus schweinebäuchen | |
| Woo et al. | Studies of Sausages in Korea-Comparison of Nutritive Components of Korean Commercial Sausages and Foreign Sausages | |
| JPS60153747A (ja) | スライスハム様魚肉製品 | |
| JPS62248448A (ja) | 燻製貝 | |
| Palomar et al. | Smoked product from duck meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |