BR0212573A - Método para acelerar o amaciamento de carne de aves domésticas, uso de uma temperatura, aparelho para processamento de carne de aves domésticas - Google Patents

Método para acelerar o amaciamento de carne de aves domésticas, uso de uma temperatura, aparelho para processamento de carne de aves domésticas

Info

Publication number
BR0212573A
BR0212573A BR0212573-0A BR0212573A BR0212573A BR 0212573 A BR0212573 A BR 0212573A BR 0212573 A BR0212573 A BR 0212573A BR 0212573 A BR0212573 A BR 0212573A
Authority
BR
Brazil
Prior art keywords
meat
breast
temperature
tenderization
bird
Prior art date
Application number
BR0212573-0A
Other languages
English (en)
Inventor
Jeremy P Miller
Original Assignee
Air Prod & Chem
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=26246561&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR0212573(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB0122525A external-priority patent/GB0122525D0/en
Priority claimed from GB0209497A external-priority patent/GB0209497D0/en
Application filed by Air Prod & Chem filed Critical Air Prod & Chem
Publication of BR0212573A publication Critical patent/BR0212573A/pt

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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • 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
    • A23B4/09—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 with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

"MéTODO PARA ACELERAR O AMACIAMENTO DE CARNE DE AVES DOMéSTICAS, USO DE UMA TEMPERATURA, APARELHO PARA PROCESSAMENTO DE CARNE DE AVES DOMéSTICAS". O amaciamento em estado fresco de uma ave doméstica proveniente de abate recente, desossada e preparada é acelerado mediante um resfriamento rápido de pelo menos a carne do peito da referida ave através de exposição a uma temperatura de resfriamento de no máximo -10<198> C para provisão de uma crosta congelada sobre o peito e de um gradiente substancial de temperatura através da carne do peito e redução da taxa de resfriamento do peito para reduzir o gradiente de temperatura mantendo simultaneamente a temperatura superficial da carne do peito abaixo de -2<198> C durante um período de tempo suficiente para congelar somente uma parte da água contida na carne de peito e dessa forma amaciar a carne. A carne da ave amaciada é preferencialmente aquecida tendendo a uma temperatura de equilíbrio térmico de 0<198> C até 5<198> C. Entende-se como causa da redução de tempo de maturação o fato de uma parte da água contida na carne congelar e dessa forma os sais e outros solutos se concentrarem na água em estado líquido remanescente. Este efeito de concentração causa aparentemente o início de reações químicas que aceleram os mecanismos habituais de amaciamento tais como rigor mortis e autodigestão.
BR0212573-0A 2001-09-18 2002-09-17 Método para acelerar o amaciamento de carne de aves domésticas, uso de uma temperatura, aparelho para processamento de carne de aves domésticas BR0212573A (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0122525A GB0122525D0 (en) 2001-09-18 2001-09-18 Tenderization of poultry meat
GB0209497A GB0209497D0 (en) 2002-04-25 2002-04-25 Tenderization of poultry meat
PCT/GB2002/004226 WO2003024235A1 (en) 2001-09-18 2002-09-17 Tenderization of poultry meat

Publications (1)

Publication Number Publication Date
BR0212573A true BR0212573A (pt) 2004-10-13

Family

ID=26246561

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0212573-0A BR0212573A (pt) 2001-09-18 2002-09-17 Método para acelerar o amaciamento de carne de aves domésticas, uso de uma temperatura, aparelho para processamento de carne de aves domésticas

Country Status (10)

Country Link
US (1) US20040247770A1 (pt)
EP (1) EP1427291B1 (pt)
CN (1) CN1589104A (pt)
AT (1) ATE362317T1 (pt)
BR (1) BR0212573A (pt)
CA (1) CA2460536A1 (pt)
DE (1) DE60220171T2 (pt)
ES (1) ES2284918T3 (pt)
MX (1) MXPA04002487A (pt)
WO (1) WO2003024235A1 (pt)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0305920D0 (en) * 2003-03-14 2003-04-23 Air Prod & Chem Bactericidal method
GB2526729B (en) * 2011-06-07 2016-05-11 Matthews Bernard Ltd Food hygiene method and food product
GB2513451B (en) * 2011-06-07 2015-11-04 Matthews Bernard Ltd Food hygiene method and food product
WO2013010551A2 (en) * 2011-07-21 2013-01-24 Marel Freezing & Temperature Division Meat conditioner
GB2509137A (en) 2012-12-21 2014-06-25 Linde Aktiengesellshcaft Tunnel for treatment of animal carcasses
CN105341755A (zh) * 2015-10-21 2016-02-24 杨涛 一种牛肉纯天然嫩化方法
EP3248472A1 (en) * 2016-05-25 2017-11-29 Linde Aktiengesellschaft Method of conditioning and/or treating food products
CN106259828A (zh) * 2016-07-29 2017-01-04 深圳市德捷力冷冻科技有限公司 一种能有效保持禽类肉质新鲜口感的加工工艺
CN107594376B (zh) * 2017-09-18 2021-02-26 江苏省农业科学院 一种鲜嫩家禽胸肉的制备方法
CN111280239A (zh) * 2020-04-02 2020-06-16 中国农业科学院农产品加工研究所 保持热鲜肉品质的超快速冷却方法及产品
CN111657442B (zh) * 2020-06-15 2022-09-23 江苏省农业科学院 一种老龄家禽胸肉的嫩化方法
CN115316591A (zh) * 2022-08-22 2022-11-11 宁夏瑞牧盐池滩羊购销有限公司 一种滩羊屠宰过程中的排酸工艺

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2928748A (en) * 1956-04-19 1960-03-15 Armour & Co Preparation of frozen stuffed fowl
US3637405A (en) * 1969-05-16 1972-01-25 William J Mendelson Process for packaging and preserving meats
US3715891A (en) * 1970-12-11 1973-02-13 Refrigeration Eng Corp Poultry freezing process
US3729773A (en) * 1971-11-26 1973-05-01 Fei Inc Method for washing and chilling eviscerated fowl
NZ191111A (en) * 1978-07-28 1982-12-07 New Zealand Ind Gases Refrigerating fresh killed carcasses initial cryogenic liquid contact
US4367630A (en) * 1980-09-10 1983-01-11 The Jimmy Dean Meat Company, Inc. System for rapidly chilling carcasses
US4852358A (en) * 1988-07-16 1989-08-01 Union Carbide Corporation Cryogenic combination tunnel freezer
US4940599A (en) * 1989-08-02 1990-07-10 Engler Sid V Method of producing fresh meat in which substantial moisture loss during production is reduced
CA2016939C (en) * 1990-05-16 1997-04-15 Martin M. Reynolds Processing of poultry
NL9301244A (nl) * 1993-07-15 1995-02-01 Coveco Vlees B V Werkwijze voor het afkoelen van slachtdelen.
US5435776A (en) * 1994-07-21 1995-07-25 Liquid Carbonic Corporation Poultry stunning with carbon dioxide
DK173153B1 (da) * 1997-10-28 2000-02-14 Slagteriernes Forskningsinst Fremgangsmåde og system til nedkøling af slagtevarme svineslagtekroppe
US6143343A (en) * 1999-07-06 2000-11-07 Wilson; Donald W. Process for preserving taste and reducing bacteria in frozen seafood products
CA2437744A1 (en) * 2001-03-28 2002-10-10 Andrew Butler Carcass chilling pr0cess

Also Published As

Publication number Publication date
ES2284918T3 (es) 2007-11-16
WO2003024235A1 (en) 2003-03-27
ATE362317T1 (de) 2007-06-15
MXPA04002487A (es) 2004-05-31
EP1427291B1 (en) 2007-05-16
EP1427291A1 (en) 2004-06-16
US20040247770A1 (en) 2004-12-09
CN1589104A (zh) 2005-03-02
CA2460536A1 (en) 2003-03-27
DE60220171D1 (de) 2007-06-28
DE60220171T2 (de) 2008-01-17

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE 9A. ANUIDADE(S).

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2125 DE 27/09/2011.