ATE238697T1 - Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch - Google Patents

Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch

Info

Publication number
ATE238697T1
ATE238697T1 AT97928873T AT97928873T ATE238697T1 AT E238697 T1 ATE238697 T1 AT E238697T1 AT 97928873 T AT97928873 T AT 97928873T AT 97928873 T AT97928873 T AT 97928873T AT E238697 T1 ATE238697 T1 AT E238697T1
Authority
AT
Austria
Prior art keywords
color
improving
holding capacity
organoleptic properties
water holding
Prior art date
Application number
AT97928873T
Other languages
English (en)
Inventor
Robert G Kauffman
Marion L Greaser
Edward Pospiech
Ronald L Russell
Original Assignee
Wisconsin Alumni Res Found
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 Wisconsin Alumni Res Found filed Critical Wisconsin Alumni Res Found
Application granted granted Critical
Publication of ATE238697T1 publication Critical patent/ATE238697T1/de

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
    • A23B4/24—Inorganic compounds
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Fodder In General (AREA)
AT97928873T 1996-06-07 1997-06-05 Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch ATE238697T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US1929196P 1996-06-07 1996-06-07
PCT/US1997/009798 WO1997046119A1 (en) 1996-06-07 1997-06-05 Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry

Publications (1)

Publication Number Publication Date
ATE238697T1 true ATE238697T1 (de) 2003-05-15

Family

ID=21792421

Family Applications (1)

Application Number Title Priority Date Filing Date
AT97928873T ATE238697T1 (de) 1996-06-07 1997-06-05 Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch

Country Status (12)

Country Link
US (1) US6020012A (de)
EP (1) EP0910254B1 (de)
JP (1) JP2000512139A (de)
AT (1) ATE238697T1 (de)
AU (1) AU722758B2 (de)
CA (1) CA2257147C (de)
DE (1) DE69721535T2 (de)
DK (1) DK0910254T3 (de)
ES (1) ES2198578T3 (de)
NZ (1) NZ332888A (de)
PT (1) PT910254E (de)
WO (1) WO1997046119A1 (de)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU7851700A (en) * 1999-10-05 2001-05-10 Astaris Llc Use of water-soluble phosphates to control pse condition in muscle products
US7060309B2 (en) * 2002-02-08 2006-06-13 Hormel Foods, Llc Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
US7378119B2 (en) * 2002-08-30 2008-05-27 Cargill, Incorporated Meat enhancement system
US7135202B2 (en) * 2003-07-23 2006-11-14 Hormel Foods, Llc Method of vacuum tumbling for processing meat
US7432057B2 (en) * 2004-01-30 2008-10-07 Michigan State University Genetic test for PSE-susceptible turkeys
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US8741402B2 (en) * 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US8545950B2 (en) * 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
WO2008134306A1 (en) * 2007-04-24 2008-11-06 Fmc Corporation Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation
US20090004353A1 (en) * 2007-06-27 2009-01-01 Topps Chris J Method of processing meat to enhance moisture retention
US20090269440A1 (en) * 2008-04-24 2009-10-29 Genesis Global Limited Compositions increasing moisture content and distribution in muscle-derived food products
US20120027899A1 (en) 2010-07-30 2012-02-02 Topps Chris J Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate
EP3106041A1 (de) 2015-06-17 2016-12-21 Purac Biochem B.V. Fleischbehandlungszusammensetzung und verwendung davon

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5842737B2 (ja) * 1978-10-19 1983-09-21 誠一 松村 牛肉質の保存処理法
US4543260A (en) * 1979-10-26 1985-09-24 Stauffer Chemical Company Process for curing bacon, product thereof and composition therefor
JPS5668341A (en) * 1979-10-26 1981-06-09 Stauffer Chemical Co Smoked meat product and method
US4683139A (en) * 1985-07-11 1987-07-28 Wilson Foods Corporation Process for prepacking fresh meat
GB8517641D0 (en) * 1985-07-12 1985-08-21 Ici Plc Treatment of meat
GB8531031D0 (en) * 1985-12-17 1986-01-29 Unilever Plc Processing animal flesh
US5069922A (en) * 1989-02-09 1991-12-03 Eugene Brotsky Process for treating poultry carcasses to control salmonellae growth
US5436017A (en) * 1992-12-01 1995-07-25 Wti Inc. Method of inhibiting bacterial growth in meat and product thereof
US5489443A (en) * 1994-12-01 1996-02-06 Nestec S.A. Process for treating pork cuts with PSE pork and composition thereof

Also Published As

Publication number Publication date
ES2198578T3 (es) 2004-02-01
CA2257147C (en) 2007-11-13
JP2000512139A (ja) 2000-09-19
US6020012A (en) 2000-02-01
EP0910254B1 (de) 2003-05-02
WO1997046119A1 (en) 1997-12-11
DE69721535T2 (de) 2004-03-18
AU3303297A (en) 1998-01-05
DE69721535D1 (de) 2003-06-05
DK0910254T3 (da) 2003-08-04
EP0910254A1 (de) 1999-04-28
PT910254E (pt) 2003-09-30
CA2257147A1 (en) 1997-12-11
AU722758B2 (en) 2000-08-10
NZ332888A (en) 2000-05-26

Similar Documents

Publication Publication Date Title
ATE238697T1 (de) Verfahren zur verbesserung des wasserhaltevermögens, der farbe und der organoleptischen eigenschaften von frischfleisch
FI946179A0 (fi) Niukkasuolainen ja/tai -fosfaattinen makkaravalmisNiukkasuolainen ja/tai -fosfaattinen makkaravalmiste te
WO1997046119B1 (en) Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
KR910011137A (ko) 가금의 무산소성 기절법
US5567460B1 (en) Method of preparing fully cooked bacon derived from pork bellies
DE69611617T2 (de) Fetteinbringung
DE3867119D1 (de) Verfahren zum betaeuben von lungenatmenden schlachttieren.
HUP9701389A2 (hu) Eljárás fűszeres mártás készítésére füstölt sertés szalonnabőr alkalmazásával
DK0770336T3 (da) Kødtilsætning.
PT1024710E (pt) Nova salsicha cozinhada e metodo para a produzir
AU2161801A (en) Device for producing ground meat patties consisting of beef and/or pork
ITRE960046A0 (it) Processo e impianto di stagiopnatura di carni, in particolare carni suine, quali prosciutto, coppa, salame, pancetta, salsiccia e simili
CA2544970A1 (en) Food product and process for reducing oil and fat content in cooked food
DE69607007D1 (de) Salamiverfahren
MXPA02007048A (es) Metodo y aparato para ablandar carne.
HUP9900516A2 (hu) Tartós, töltelékes, száraz hentesárú és eljárás az előállítására
DE59102021D1 (de) Verfahren zur herstellung von kleinkalibrigen dauerwürsten, und dauerwürste hergestellt nach dem verfahren.
KR910009180A (ko) 돈 정육의 보관성 육포 제조방법
DE69707004D1 (de) Verfahren zur trockenpökelung und verarbeitung von vollständig gekochtem bacon aus schweinebäuchen
IT9046828A0 (it) Attrezzatura per mettere in forma masse di carne cruda,in particolare salumi stagionati come i prosciutti crudi disossati e scotennati
IS3604A7 (is) Endurbætt aðferð til gerilsneyðingar fisks, skeldýra eða kjöts
ATE63205T1 (de) Verwendung einer pastete zum knoblauchverzehr.
UA29269A (uk) Спосіб виробництва сирокопчених ковбас
IT8423349A0 (it) Procedimento per la fabbricazione di conserve di prosciutto di pollame, in particolare conserve di prosciutto di tacchino e di pollo.
IT8646856A0 (it) Apparecchio iniettore di salamoia in pezzi di carne,in particolare carne suina

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification

Ref document number: 0910254

Country of ref document: EP

REN Ceased due to non-payment of the annual fee