BR112018010706A2 - preparação de sal de carbonato e tratamento de carne com o mesmo - Google Patents

preparação de sal de carbonato e tratamento de carne com o mesmo

Info

Publication number
BR112018010706A2
BR112018010706A2 BR112018010706A BR112018010706A BR112018010706A2 BR 112018010706 A2 BR112018010706 A2 BR 112018010706A2 BR 112018010706 A BR112018010706 A BR 112018010706A BR 112018010706 A BR112018010706 A BR 112018010706A BR 112018010706 A2 BR112018010706 A2 BR 112018010706A2
Authority
BR
Brazil
Prior art keywords
carbonate salt
same
salt
salt preparation
meat
Prior art date
Application number
BR112018010706A
Other languages
English (en)
Other versions
BR112018010706A8 (pt
BR112018010706B1 (pt
Inventor
MANLEY Joshua
Shyamalie Senaratne-Lenagala Lasika
Wills Todd
Original Assignee
Cargill 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 Cargill Inc filed Critical Cargill Inc
Publication of BR112018010706A2 publication Critical patent/BR112018010706A2/pt
Publication of BR112018010706A8 publication Critical patent/BR112018010706A8/pt
Publication of BR112018010706B1 publication Critical patent/BR112018010706B1/pt

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
    • A23L13/40—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
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B32/00—Carbon; Compounds thereof
    • C01B32/60—Preparation of carbonates or bicarbonates in general
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

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

Abstract

um método para fornecer um sal de carbonato para o tratamento de carne, compreendendo o fornecimento de um sal de bicarbonato; aque-cimento do sal de bicarbonato para converter o sal de bicarbonato em um sal de carbonato, de modo que o sal de bicarbonato seja aquecido a uma temperatura de pelo menos cerca de 62,8ºc (145°f) por um tempo até a produção detectável de co2 ter acabado; e aplicação do sal de carbonato à carne antes do cozimento da carne.
BR112018010706-9A 2015-12-15 2016-12-15 Método para fornecimento de um sal de carbonato para o tratamento de carne BR112018010706B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201562267667P 2015-12-15 2015-12-15
US62/267,667 2015-12-15
PCT/US2016/066801 WO2017106430A1 (en) 2015-12-15 2016-12-15 Preparation of carbonate salt and treatment of meat with same

Publications (3)

Publication Number Publication Date
BR112018010706A2 true BR112018010706A2 (pt) 2018-11-21
BR112018010706A8 BR112018010706A8 (pt) 2019-02-26
BR112018010706B1 BR112018010706B1 (pt) 2022-10-25

Family

ID=59057566

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018010706-9A BR112018010706B1 (pt) 2015-12-15 2016-12-15 Método para fornecimento de um sal de carbonato para o tratamento de carne

Country Status (11)

Country Link
US (1) US10617137B2 (pt)
JP (2) JP2019500301A (pt)
KR (1) KR20180093943A (pt)
CN (1) CN108366596A (pt)
BR (1) BR112018010706B1 (pt)
CA (1) CA3007429A1 (pt)
CO (1) CO2018007125A2 (pt)
CR (1) CR20180358A (pt)
MX (1) MX2018006515A (pt)
NI (1) NI201800070A (pt)
WO (1) WO2017106430A1 (pt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200352201A1 (en) * 2019-05-06 2020-11-12 Zee Company, Inc. Method of vacuum marinating meat with peroxycarboxcylic acid solutions

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5283054A (en) * 1993-03-30 1994-02-01 Fmc Corporation Process for producing sodium salts from brines of sodium ores
AU703527B2 (en) * 1994-01-31 1999-03-25 Kabushiki Kaisha Katayama Processed meat, meat food material using the same, and production method for processed meat
US5939112A (en) * 1994-01-31 1999-08-17 Kabushiki Kaisha Katayama Method for producing a processed meat product by treatment with a salt and/or alkali solution and product
US7378119B2 (en) 2002-08-30 2008-05-27 Cargill, Incorporated Meat enhancement system
WO2007059262A2 (en) 2005-11-16 2007-05-24 University Of Massachusetts Process for improving water holding capacity and tenderness in cooked protein food products
US20110318458A1 (en) 2010-06-28 2011-12-29 Topps Chris J Processing and packaging meat without using highly absorbent material
CN102318840A (zh) * 2011-06-03 2012-01-18 江凯 一种加工肉类的方法
CN102224939A (zh) * 2011-06-03 2011-10-26 江凯 一种腌制肉类的组合物
CN102835671A (zh) * 2012-09-28 2012-12-26 江凯 一种用于肉制品的无磷致嫩配料

Also Published As

Publication number Publication date
US20180360080A1 (en) 2018-12-20
BR112018010706A8 (pt) 2019-02-26
CA3007429A1 (en) 2017-06-22
WO2017106430A1 (en) 2017-06-22
MX2018006515A (es) 2018-08-15
NI201800070A (es) 2018-11-23
JP2022046518A (ja) 2022-03-23
US10617137B2 (en) 2020-04-14
CR20180358A (es) 2018-10-16
KR20180093943A (ko) 2018-08-22
CN108366596A (zh) 2018-08-03
CO2018007125A2 (es) 2018-07-19
JP2019500301A (ja) 2019-01-10
BR112018010706B1 (pt) 2022-10-25

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/12/2016, OBSERVADAS AS CONDICOES LEGAIS