AU724232B2 - Method of preparing fully cooked bacon derived from pork bellies - Google Patents
Method of preparing fully cooked bacon derived from pork bellies Download PDFInfo
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- AU724232B2 AU724232B2 AU66822/96A AU6682296A AU724232B2 AU 724232 B2 AU724232 B2 AU 724232B2 AU 66822/96 A AU66822/96 A AU 66822/96A AU 6682296 A AU6682296 A AU 6682296A AU 724232 B2 AU724232 B2 AU 724232B2
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- pork bellies
- slices
- weight
- bellies
- pork
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Classifications
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- 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
-
- 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
-
- 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
Description
3230 p 005
PATENT
METrHOD OF PRE PARING FULLY COOKED .BACON DERIVED FROM PORK BELL(ES DESCRUPT
ON
Technical Field The present invention generally relatcs to curing and proccssiflg pork bellies to produce bacon and, in particular, to a novel method of processing pork bellies into fully cooked bacon without the need for smokehouse trcamTn'.L.
AMENIDED) SHEET 2 IBackground Of The Inventin The term "bacon" broadly detines a category of cured and processed pork bellies, Moit commonly, pork bellies arc cured and processed into strip formn bacon or circular ronii. The weight and Yield of bacon is precisely delined by federal regulation. For examoplc, for cured pork bellies to he labelled as *fresh" bacon, uncooked, the cured pork bellies must have a weight not exceeding the weight of uncured pork bellies. Similarly, ror cured pork bellies to be labelled as ,'cooked" or "precooked" bacon, the mired pork bellies trust have a Yield not more than 40% the weight of uncured pork bellies, 60% shrinkage froma the initial weight of the pork belly, also known a's the "green weight," is required.
The traditional process of curing pork bellics to cecate a bacon product entails the infusion of a liquid picklc solution into the pork bellies.
tofiision of the pickle solution creates an infusion weight that exceeds green weight. Depending on manufacturing capabilities and customer preference., infusion weight may be anywhere From 105% to 115% of green weight. To meet the regulatory product definitions ofC either fresh or cookcd bacon, a dlegrte of weight loss must occur equal to or greater than the added weight of the injected picksle solution, the finished weight must be equal Lo or less than the meat portion prior to the injection of the pickle solution, HeceIC, to obtain the necessary weight reduction to meet the regulatory product definitions for bacon, the prior art has subjected the irifused pork bellies to a prolonged low temperature cook cycle.
H-istorically, this slow cooking took place in smokehouses which achieved the necessary weight reduction and also imparted a %moke flavor Characteristic of bacon. Modem techniques employ cooking ovens which heat the product to a core temperaturfe of 60 TC (140'F) duririg a 4 to 5 hour cook cycle.
'rhis slow, low temperature heating produces a 10% 15% loss of injected weight without reaching temperatures to fully cook the pork bellies. The "smiokehouse" treatment cooks-off the liquid portion of the pickle solution leaving behind the seasoning carried in the liquid thus curing the pork bellies and imparting the -1-i A~j4,DFDsviEET characteristic bacon taste. After the smokehouse treatment, the cured pork bellies are substantially fluid free.
Because of the use of modem slow cooking ovens, the smoke flavor is now produced in dilercnt ways. For circular bacon, created by two individual pork bellies cold formed together and encased within a sausage-style casing, a smoke flavoring agent is added to the pickle solution. With strip bacon, the crntire pork belly may also he subject to an atomized spray olsmoke flavoring agent within the cooking chamber of the oven.
For fresh bacon, the "smokchouse" treatment causes adequate weight reduction to return the cured pork belly to green weight and therefore within the regulatory product definition for fresh bacon. After the smokehouse treatment, cured pork bellies intended to be sold as fresh bacon are weighed to assure the necessary loss of 10% weight from in fused weight. Next, tile internal temperatures of the cured pork bellies are chilled from 60"C (140"F) to -1 (30 F) to facilitate slicing. The product is sliced and then packaged.
.However, for fully cooked bacon, additional weight reduction of at least another 60% from green weight is necessary to bring the product within the regulatory definition for "cooked" bacon. After completion of the smokehouse treatment, cured pork bellies intended to be sold as cooked are weighed to assure loss of at least 10% weight from infused weight. Whether in circular form or strip form, the internal temperatures of the cured pork bellies are chilled from about (140F) to -1 Again, such chilling is done to facilitate slicing.
The bellies are sliced and then further cooked, typically in microwave ovens for about 1 V2 to 2 minutes depending on microwave amperage, conveyor belt speed through the microwave ovens and, the number of microwave cooking cavities being employed. Such further cooking causes the necessary 60% shrinkage to bring the cured and now fully cooked pork bellies within the regulatory definition for fully cooked bacon.
Improvements upon conventional methods of manufacturing cooked ham are disclosed in DE 37 13211 Al and EP 0 683 986 Al. Specifically, DE 37 71U1v% EOOS0
LU).
13211 Al is directed to a process for manufacturing cooked hamn with an improved cooking- yield without negatively affecting the texture. TIhe process includes amsep of treating pieces of pig muscles with a hydrostatic pressure of from 300 to 2000) bar before injecting brine into them. EP 0 683 986 A t is directed to a method for manufacturing cooked hiam to obtain it product that is as unifonnly denise and solid as possible. Tfhe method includes massaging the meat prior 1o the introduction of brine, or pounding thc meat ater the brine has been ijeC ted while the meat is being cooled.
As discussed above, curing pork bellies intended as "fresh" bacon uses single step cooking- employing solely the smiokehouLse treatment while curing pork bellies intended as "cooked" bacon uses a two step cooking employing both sniokchousc treatment and a second cooking step, typically rnicrowavc cooking.
The pior art teaches that smokehouse LreatMent was neccssary for curing pork bellies whether thcy wore intended to be sold as fresh or fully cookcd bacon.
U.S. Patent No. 4,957,756 discloses a mtcthiod of preparing cooked hacon where thc conventional smoking step of low heat for long time periods is eliminated. The method includes the Step of holding a pork belly injected with pickle solution for a time period sufficient For the pickle solution to disperse in the pork belly. Specifically, U.S. Patent No. 4,957,756 requires a holding period of at least 32 hou~rs, otherwise the method Yields precooked bacon having a water activity higher than 0.85, which is generally accepted as the maximum microb io logically safe level of water activity.
Tt is apparent froml the above disclosure that imokehouse treatment is both time and energy intensive and contributes greatly to the cost of producing bacon. But with the market for fully cooked bacon product gaining in consumer popularity, prior to the development of the precent invention, a necd existed for methods to cure and process pork bellies into fully cookcd bacon by reducing the cost-, and time associated with a two step cooking cyclc and particularly with the siTokehouse treatment..
Summary of the Invention According to the present invention, novel methods of curing and processing pork bellies into fully cooked bacon have been developed that eliminates the need for smokehouse treatment with a dramatic reduction in processing time and cost. Essentially, the methods of the present invention employ a single cooking step that both fully cooks a pickle solution infused pork belly and achieves the necessary weight reduction to meet the regulatory definition for fully cooked bacon. The methods of the present invention may be employed for either strip form or circular form bacon.
A first aspect of the present invention provides a method of curing and processing pork bellies to produce fully cooked sliced bacon using a single heating step and omitting any smokehouse Streatment, including the steps of: providing pork bellies having a preselected weight; infusing the pork bellies vith a seasoned liquid pickle solution; chilling rapidly the pork bellies sufficient to render the seasoned pickle solution a semi-solid; slicing the chilled pork bellies into a plurality of individual slices; and o :13 heating rapidly the chilled slices with a heat source to a finished cooked weight no more than S: 40% of the preselected weight.
A second aspect of the present invention provides a method of curing and processing pork bellies to produce circular sliced fully cooked bacon using a single heating step and omitting any smokehouse treatment, consisting essentially of the steps of: 210 providing pork bellies of a preselected weight; infusing the pork bellies with a seasoned liquid pickle solution to obtain an infusion weight exceeding the preselected weight; tumbling the pork bellies to promote adhesion; rolling together two pork bellies; 2 encasing the rolled pork bellies; chilling rapidly the encased pork bellies to a temperature less than -3.89°C slicing the chilled pork bellies into a plurality of individual circular slices; exposing the chilled slices to a heat source to rapidly eliminate at least 60% of infusion weight; and cooking the slices with said heat source until the slices are fully cooked.
A third aspect of the present invention provides a method of curing and processing pork bellies to produce strip sliced fully cooked bacon using a single heating step and omitting any smokehouse treatment, consisting essentially of the steps of: providing pork bellies of a preselected weight; I I:\l.I I 103 I 9 spcci.do:tlt infusing the pork bellies with a seasoned liquid pickle solution to obtain an injected weight exceeding the preselected weight; chilling rapidly the pork bellies to a temperature less than slicing the chilled pork bellies into a plurality of individual strip slices; exposing the chilled slices to a heat source to rapidly eliminate at least 60% of injected weight; and, cooking the slices with said heat source until the slices are fully cooked.
A fourth aspect of the present invention provides a method of curing and processing pork bellies to produce fully cooked sliced bacon, the method including providing pork bellies having a i preselected weight, and infusing the pork bellies with a seasoned liquid pickle solution, the improvement consisting essentially of the steps of: cold setting the seasoned pickle solution within the pork bellies; slicing the pork bellies into a plurality of individual slices; heat reducing the slices with a heat source to a finished weight no more than 40% of the Spreselected weight; and continuing heating of the slices with said heat source until the slices are fully cooked.
r Generally, the methods of the present invention follow traditional curing methods by infusing the pork bellies with pickle solution to 105%-115% of green weight. But instead of then subjecting the S infused pork bellies to smokehouse treatment to achieve at least a 10% weight reduction, the methods of the present invention eliminate smokehouse treatment. In complete deviation from the prior art, the infused pork bellies are rapidly chilled to temperatures below those commonly used to facilitate slicing.
Specifically, the pickle solution infused pork bellies are chilled to between 22 0 F and 25 0 F. In either strip form or circular form, the reduced temperatures render the pickle solution within the pork bellies into a semi-solid. This retains pickle solution within the pork bellies, preserves the compositional
C
integrity of the product, and facilitates handling of individual pork belly slices prior to cooking. Such reduced chilling temperatures also have the effect of cold setting the individual pork bellies that comprise circular form bacon. Reduced temperature chilling of the pickle solution infused pork bellies also permits thinner slicing of product.
Also, in deviation from prior art techniques, the present invention reduces the thickness of the ou slices by about Reduced slicing allows for cooking cycles that unexpectedly are only slightly longer than the prior S1BA 1031 6 more than 60% shrinkage from infused weight results sufficient to meet the regulatory definition for fully cooked bacon. Yet, the methods oftie present invention result in Fully cooked prndtict having the aroma, flvor, textuire and appearance of fully cooked bacon produced by smokehouSe treatment, while reducing curing and processing time by an estimated 30-35 hours, resulting in dramiatic savings, Other advantages -und aspects of the present invention will become apparent fromn the following detailed descriptionI Of the invenltionl.
41MENDED sviEET Detailed Description of the Preferred Embodiment While this invention is susceptible of embodiment in many different forms, there is herein described in detail preferred embodiments of the invention with the understanding that the present disclosure is to be considered as an exemplification of the principles of the invention and is not intended to limit the broad aspect of the invention to the embodiments illustrated.
The methods of the present invention are directed to curing and processing pork bellies to produce sliced fully cooked bacon in either strip form or circular form. The method of cold setting is defined as utilizing lower temperatures to chill pickle solution infused pork bellies, the liquid pickle solution is rendered a semi-solid and retained within the pork bellies. This both maintains compositional integrity of the product and permits slicing of the pork bellies into slices having a reduced thickness thus allowing for single step cooking.
The single step cooking cycle employed by the methods of the present invention are generally no more than about 15% longer than second step cooking cycles known in the art for producing fully cooked bacon. Yet, unexpectedly the single step cooking cycle of the present invention results in substantial shrinkage from infused weight to produce a fully cooked product meeting the regulatory definition for "cooked" bacon. Further, single step cooking, preferably by microwave or surface conduction cooking such as by heated conveyor belt surfaces, produces a fully cooked bacon product having all of the color, texture, aroma and flavor characteristic of fully cooked bacon. Hence, the methods of the present invention eliminate smokehouse treatment post-smokehouse weighing 200o0 of product, and, the need to chill smokehouse treated pork bellies from high internal meat temperatures of 140°F to slicing temperatures of 30 0 F. The elimination of these steps results in dramatic savings in processing times and costs.
000* 0O00 9, 0 eOO 0 0 O0 9 o9*l o• The following Examples describe in more detail the methods of the present invention with reference to a preferred commercial processing operation for both sliced circular form and sliced strip form, fully cooked bacon.
EXAMPLE 1 COOKED CIRCULAR FOiRMV SLICED BACON Pork bellies of a selected weight and size are trimmed in the manner known in the art. Next, a seasoned pickle solution is injected into the trimmed pork bellies to preferably 110% of green weight using a multi-needle Formaco injector or such other injector known in the art. The seasoned pickle solution may have any composition known in the meat curing art. To impart a smoked flavor to the bacon, a smoke flavoring agent must be added to the pickle solution composition. The injected pork bellies are tumbled in a vacuum meat massager for a time period sufficient to enhance the adhesion and bonding together of the pork bellies. Two pork bellies arc rolled together and stuffed into a round, perforated casing. After casing, the product is often referred to as "bacon log." At this point, prior art techniques teach smokehouse treatment of the encased pork bellies. Instead, in accordance with the present invention, the encased pork bellies are chilled from temperatures of 1 /3 "C (35 to 4 4 (40°F) (approximately ambient air temperature within a commercial packing plant) to no more than -3 (25"F) and, preferably, within the range of -5 5/,C (22 F) to -3 R/OC (25 It has been discovered that this temperature range both coldsets together the individual pork bellies within the casings and cold-sets the pickle solution to thus retain the solution within the pork bellies by rendering the pickle solution a semi-solid.
7s
NW°^
The encased chilled pork bclIes are then sliced to a thickness of generally 4-5% thinner than is used in most commercial embodiments. For example, with reference to the commercial processing operation herein described, bacon logs that have been subjected to smokehouse treatinttarc sliced to a thickncss of 2.184± 0.025 mm (0.086 0.001 inch). By eliminating snickehouse trcatmient, original bacon log diameter is maintained and therefore slices can be achieved having an average thickness of 2.108 A: 0.025mm (0.083 i. 0,001 inch) and yct mcct customcr spcci fcations. Such reduced th-ickness of the slices facilitates the necessary shrinkage and complete cooking of the product.
The slices are then immncdiatcly transferred to a cooking device.
This device may include a conveyor belt having a heat conductive surflace (also known as "belt grilling') or, as preferably practiced, by passing the slices on a conveyor belt through one or more microwave cooking chamibers. With reference to the preferred commercial operation herein described, a five cavity Fcrriter t microwave unit was employed. Each cavity is serviced by two transmitters and each set at maximum. amperage setting levels of 4.20. This amperage setting achieves a temperature within each microwave cavity of about 1 (220*F).
Conveyor belt speeds had to be decreased from 1524 cm/minute (600 inches/minute) for sliced product that was subject to smokehouse treatment, to 1397 cn/minute (550 inches/minute) for sliced product processed according to thc present invention. Decreased belt spccd incrcascd total dwell time within all microwave cooking cavities from approximately I minute, 10 seconds to 1 minute.
seconds, or about a 15% increase in dwell time.
Sliced product emerging from the microwave cooking chamnbers possessed the appearance. aroma, taste and texture of product processed accordinTg to the prior art two step cooking cycle.
,WENDED
SHEET
EXAMPLE 2 COOKED STRIP FORM SLICED BACON As disclosed above, pork bellies of a selected weight and size are trimmed in the manner known in the art. Next, a seasoned pickle solution is injected into the trimmed pork bellies to preferably 110% of grccn weight using a multi-needle Formaco injector or such other injector known in the art. The seasoned pickle solution may have any composition known in the meat curing art. Again a smoke flavoring agent must be added to the pickle solution.
The pork bellies are then chilled from temperatures of 1 :/3C (35 F) to 4 (40°F) to no more than -3 /9°C (25"F) and preferably within the range of (22 0 F) to -3 /I"C (25 to cold-set and thereby retain the pickle solution within the pork bellies by rendering the pickle solution a semi-solid.
As described above, the chilled pork bellies are then sliced to a thickness of 4-5% less than the thickness for pork bellies that have been subjected to smokehouse treatment. Such reduced thickness of the slices facilitates the necessary shrinkage and complete cooking of the product.
As with sliced circular product, the slices are then immediately transferred to a cooking device. This device may include a conveyor belt having a heat conductive surface (also known as "belt grilling") or as preferably practiced, by passing the slices on a conveyor belt through one or more microwave cooking chambers and using the preferred amperage setting sand dwell time as described above for sliced circular product. Sliced product emerging from the microwave cooking chambers possesses the appearance, aromra, taste and texture of product processed according to the prior art two step cooking cycle.
By eliminating the steps of smokehouse treatment, (2) post-smokehouse weighing of product, and the need to chill smokehouse treated pork bellies from internal meat temperatures of 60OC (1401') to slicing temperatures of-I the present invention achieves substantial reductions in cost and processing time for producing fully cooked bacon products.
For example by eliminating the 4 to 5 hours necessary for smokehouse treatment, it ANMENDED
SHEET
hias been estimated that substantial savings could be achieved in commecrcial Scale production of htilly cooked bacon products.
Wille the specific embodirncnis havc licen illustratcd and describud with reFerence to a preferred commercial operation, numerous modifications comne to mind depending on the variables presented by other commercial uperations, all without significantly departing fimm the spirit and intent of the invention. The scope of protection is only limited by the scope of the accompanying Claims witLh refterence to this specification.
ONENIDED SHiE"
Claims (14)
1. A method of curing and processing pork bellies to produce fully cooked sliced bacon using a single heating step and omitting any smokehouse treatment, including the steps of: providing pork bellies having a preselected weight; infusing the pork bellies with a seasoned liquid pickle solution; chilling rapidly the pork bellies sufficient to render the seasoned pickle solution a semi-solid; slicing the chilled pork bellies into a plurality of individual slices; and heating rapidly the chilled slices with a heat source to a finished cooked weight no more than of the preselected weight.
2. The method of claim 1 wherein the step of infusing further includes: infusing the pork bellies with a seasoned liquid pickle solution to obtain an infusion weight exceeding the preselected weight.
3. The method of claim 2 wherein the infusion weight is within the range of 105% to 115% of the preselected weight.
4. The method of any one of claims 1 to 3 wherein the step of chilling includes chilling the pork bellies to between -5.55 0 C (22 0 F) to no more than about -3.89 0 C (25 0 F). 0* 5. The method of any one of claims 1 to 4 wherein the pickle solution includes a flavoring agent for imparting a smoke taste to the pork bellies.
6. The method of any one of claims 1 to 5 wherein the slices are of a circular form or strip ~form.
7. The method of any one of claims 1 to 6 wherein the steps of heating the slices includes: passing the slices through a microwave cooking chamber.
8. A method of curing and processing pork bellies to produce circular sliced fully cooked °o bacon using a single heating step and omitting any smokehouse treatment, consisting essentially of 000 Of 0 the steps of: *see providing pork bellies of a preselected weight; infusing the pork bellies with a seasoned liquid pickle solution to obtain an infusion weight 00 exceeding the preselected weight; tumbling the pork bellies to promote adhesion; *0 O' rolling together two pork bellies; encasing the rolled pork bellies; chilling rapidly the encased pork bellies to a temperature less than -3.89°C (25 0 F); slicing the chilled pork bellies into a plurality of individual circular slices; exposing the chilled slices to a heat source to rapidly eliminate at least 60% of infusion weight; 3 and cooking the slices with said heat source until the slices are fully cooked. I .\LI A 03 13
9. The method of claim 8 wherein the step of chilling includes chilling the pork bellies to between -5.55 0 C (22 0 F) to no more than about -3.89°C The method of claim 8 or claim 9 wherein the pickle solution includes a flavoring agent for imparting a smoke taste to the pork bellies.
11. The method of any one of claims 8 to 10 wherein the heating source includes a plurality of tandem arranged microwave cooking chambers.
12. A method of curing and processing pork bellies to produce strip sliced fully cooked bacon using a single heating step and omitting any smokehouse treatment, consisting essentially of the steps of: providing pork bellies of a preselected weight; infusing the pork bellies with a seasoned liquid pickle solution to obtain an injected weight exceeding the preselected weight; chilling rapidly the pork bellies to a temperature less than -3.89°C slicing the chilled pork bellies into a plurality of individual strip slices; exposing the chilled slices to a heat source to rapidly eliminate at least 60% of injected weight; and cooking the slices with said heat source until the slices are fully cooked. •13. The method of claim 12 wherein the step of chilling includes chilling the pork bellies to between -5.55°C (22°F) to no more than about -3.89°C
14. The method of claim 12 or claim 13 wherein the pickle solution includes a flavoring agent for imparting a smoke taste to the pork bellies. :0.0 15. The method of any one of claims 12 to 14 wherein the heating source includes a plurality of tandem arranged microwave cooking chambers.
16. In a method of curing and processing pork bellies to produce fully cooked, sliced, circular form bacon; the method including providing pork bellies having a preselected weight, and infusing the pork bellies with a seasoned liquid pickle solution, the improvement consisting essentially of the steps of: cold setting the seasoned pickle solution within the pork bellies; slicing the pork bellies into a plurality of individual slices; •30 heat reducing the slices with a heat source to a finished weight no more than 40% of the preselected weight; and continuing heating of the slices with said heat source until the slices are fully cooked. •oo 17. A method of curing and processing pork bellies to produce fully cooked sliced bacon using a single heating step and omitting any smokehouse treatment, substantially as hereinbefore described with reference to any one of the examples.
18. A method of curing and processing pork bellies to produce circular sliced fully cooked bacon using a single heating step and omitting any smokehouse treatment, substantially as hereinbefore described with reference to any one of the examples. [N:\libh]00280:KWW 14
19. A method of curing and processing pork bellies to produce strip sliced fully cooked bacon using a single heating step and omitting any smokehouse treatment, substantially as hereinbefore described with reference to any one of the examples. Dated 10 March, 1999 OSI Industries, Inc Patent Attorneys for the Applicant/Nominated Person SPRUSON FERGUSON 0@ a 0 .00 IN:\libh]00280:KWW
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002262547A CA2262547C (en) | 1996-07-29 | 1996-07-29 | Method of preparing fully cooked bacon derived from pork bellies |
| PCT/US1996/012397 WO1998004142A1 (en) | 1996-07-29 | 1996-07-29 | Method of preparing fully cooked bacon derived from pork bellies |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU6682296A AU6682296A (en) | 1998-02-20 |
| AU724232B2 true AU724232B2 (en) | 2000-09-14 |
Family
ID=25680828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU66822/96A Ceased AU724232B2 (en) | 1996-07-29 | 1996-07-29 | Method of preparing fully cooked bacon derived from pork bellies |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP3647882B2 (en) |
| AU (1) | AU724232B2 (en) |
| DE (1) | DE19681761T1 (en) |
| DK (1) | DK199900113A (en) |
| WO (1) | WO1998004142A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6214393B1 (en) * | 1995-05-04 | 2001-04-10 | Osi Industries, Inc. | Method of curing and processing par-cooked bacon derived from pork bellies |
| GB2329708B (en) * | 1997-09-24 | 2002-05-08 | Roke Manor Research | Catheter localisation system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4948610A (en) * | 1988-03-10 | 1990-08-14 | Luigi Goglio | Procedure for the production of cooked ham |
| US4957756A (en) * | 1987-09-21 | 1990-09-18 | Schreiber Foods, Inc. | Method for preparing cooked or precooked bacon |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3663233A (en) * | 1970-09-28 | 1972-05-16 | Julius L Keszler | Method of tenderizing, curing and cooking a meat product |
| US4315948A (en) * | 1980-06-12 | 1982-02-16 | Armour And Company | Process for preparing cooked bacon having reduced levels of N-nitrosamines |
| JPS60232076A (en) * | 1984-05-03 | 1985-11-18 | Wakoudou Kk | Agent for promoting aging of raw meat |
| DE3713211A1 (en) * | 1986-04-23 | 1988-02-11 | Scheid Ludwig Gmbh | Process for producing boiled ham, in particular ham cooked in film |
| DE3777169D1 (en) * | 1987-04-18 | 1992-04-09 | Scheid Ludwig Gmbh | METHOD FOR THE PRODUCTION OF COOKING HAM, IN PARTICULAR FOIL HAM. |
| PT683986E (en) * | 1994-05-27 | 2001-11-30 | Nestle Sa | MANUFACTURE OF COOKED HAM |
| IT1269990B (en) * | 1994-09-21 | 1997-04-16 | Rizzoli Emilio | PROCESS FOR TUNA PROCESSING BEFORE ITS BOX PACKAGING |
-
1996
- 1996-07-29 AU AU66822/96A patent/AU724232B2/en not_active Ceased
- 1996-07-29 JP JP50875098A patent/JP3647882B2/en not_active Expired - Fee Related
- 1996-07-29 DE DE19681761T patent/DE19681761T1/en not_active Ceased
- 1996-07-29 WO PCT/US1996/012397 patent/WO1998004142A1/en active Application Filing
-
1999
- 1999-01-29 DK DK199900113A patent/DK199900113A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4957756A (en) * | 1987-09-21 | 1990-09-18 | Schreiber Foods, Inc. | Method for preparing cooked or precooked bacon |
| US4948610A (en) * | 1988-03-10 | 1990-08-14 | Luigi Goglio | Procedure for the production of cooked ham |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3647882B2 (en) | 2005-05-18 |
| JP2000516458A (en) | 2000-12-12 |
| AU6682296A (en) | 1998-02-20 |
| DK199900113A (en) | 1999-03-29 |
| DE19681761T1 (en) | 1999-09-23 |
| WO1998004142A1 (en) | 1998-02-05 |
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