BRPI0417125A - método para o acondicionamento e a conservação de longa duração de produtos de carne sem cadeia de frio - Google Patents

método para o acondicionamento e a conservação de longa duração de produtos de carne sem cadeia de frio

Info

Publication number
BRPI0417125A
BRPI0417125A BRPI0417125-0A BRPI0417125A BRPI0417125A BR PI0417125 A BRPI0417125 A BR PI0417125A BR PI0417125 A BRPI0417125 A BR PI0417125A BR PI0417125 A BRPI0417125 A BR PI0417125A
Authority
BR
Brazil
Prior art keywords
meat
piece
packaging
cold chain
long
Prior art date
Application number
BRPI0417125-0A
Other languages
English (en)
Inventor
Pablo Roman Curutchet Ferreira
Marcelo Masana Rinero
Sergio Vaudagna Barbero
Guillermo Sanchez Danguise
Original Assignee
Inta Inst Nac De Tecnologia Ag
Pablo Roman Curutchet Ferreira
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 Inta Inst Nac De Tecnologia Ag, Pablo Roman Curutchet Ferreira filed Critical Inta Inst Nac De Tecnologia Ag
Publication of BRPI0417125A publication Critical patent/BRPI0417125A/pt
Publication of BRPI0417125B1 publication Critical patent/BRPI0417125B1/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
    • A23B4/14—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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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

  • 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)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

"MéTODO PARA O ACONDICIONAMENTO E A CONSERVAçãO DE LONGA DURAçãO DE PRODUTOS DE CARNE SEM CADEIA DE FRIO". A invenção refere-se a um método para o tratamento e a conservação de longa duração de produtos de carne sem uma cadeia de frio. O método da invenção compreende as seguintes etapas que compreendem: a injeção de cada pedaço de carne com uma solução da salmoura que contém a concentração necessária de C1Na a fim de alcançar até um máximo de 20% do peso do pedaço de carne; a massagem da carne por um período entre 8 e 24 horas a uma pressão entre 10 e 15<39><39> de mercúrio e a temperaturas entre O e 3<198>C; a inserção de cada pedaço em um saco hermeticamente fechado e a sujeição do grupo de cortes de carne empacotados desse modo a um processo que envolve o cozimento em água quente até uma temperatura ent e 70 e 85<198>C ser obtida no centro do pedaço maior entre 15 e 30 minutos; a remoção dos sacos do banho, a remoção da carne de cada saco e o esfriamento da mesma até uma temperatura de pelo menos 26<198>C é obtido no centro geométrico dos pedaços; o empacotamento de cada pedaço; a embalagem da carne; o congelamento da dita carne a uma temperatura de -14<198>C; e a sujeição da mesma à irradiação até um dose mínima total de 15kGy ser obtida.
BRPI0417125-0A 2003-12-05 2004-12-07 Método para o acondicionamento e a conservação de longa duração de produtos de carne sem cadeia de frio BRPI0417125B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ARP030104507A AR042326A1 (es) 2003-12-05 2003-12-05 Procedimiento para el acondicionamiento y conservacion de larga duracion sin cadena de frio, de productos carneos
AR030104507 2003-12-05
PCT/ES2004/000548 WO2005055732A1 (es) 2003-12-05 2004-12-07 Procedimiento para el acondicionamiento y conservación de larga duración sin cadena de frío, de productos cárnicos

Publications (2)

Publication Number Publication Date
BRPI0417125A true BRPI0417125A (pt) 2007-03-06
BRPI0417125B1 BRPI0417125B1 (pt) 2014-02-18

Family

ID=34658430

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0417125-0A BRPI0417125B1 (pt) 2003-12-05 2004-12-07 Método para o acondicionamento e a conservação de longa duração de produtos de carne sem cadeia de frio

Country Status (14)

Country Link
US (1) US20070259077A1 (pt)
EP (1) EP1704780B1 (pt)
CN (1) CN100527964C (pt)
AR (1) AR042326A1 (pt)
AT (1) ATE385174T1 (pt)
AU (1) AU2004296565B2 (pt)
BR (1) BRPI0417125B1 (pt)
CA (1) CA2548060C (pt)
DE (1) DE602004011635T2 (pt)
ES (1) ES2300860T3 (pt)
MX (1) MXPA06006344A (pt)
NZ (1) NZ547378A (pt)
RU (1) RU2414134C2 (pt)
WO (1) WO2005055732A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007018923A2 (en) * 2005-07-25 2007-02-15 Ecolab Inc. Antimicrobial compositions and methods for treating packaged food products
CN103052319A (zh) * 2010-07-30 2013-04-17 荷麦食品公司 真空包装和气调包装的新鲜肉类产品的新鲜肉类颜色
CN104286138A (zh) * 2014-09-05 2015-01-21 佛山市新战略知识产权文化有限公司 一种肉类处理方法
US20200221739A1 (en) * 2016-03-28 2020-07-16 The King Abdulaziz City For Science And Technology Method for removal of antibiotic residues from food products
AR118220A1 (es) * 2020-02-21 2021-09-22 Pablo Roman Curutchet Procedimiento mejorado para el acondicionamiento y conservación de larga duración sin cadena de frío de productos cárneos
CN111879654B (zh) * 2020-07-22 2022-02-11 河南省农业科学院畜牧兽医研究所 一种肌肉熟肉率测定装置

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3845227A (en) * 1972-10-03 1974-10-29 Us Army Method of producing corned beef
CA1010291A (en) * 1973-06-18 1977-05-17 Knud Jespersen Meat pickling method and apparatus
US4409704A (en) * 1980-12-05 1983-10-18 Seiffhart John B Process for treating 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
IE70916B1 (en) * 1994-04-08 1997-01-15 Term Management Ltd A ham production process
DE69428035T2 (de) * 1994-05-27 2002-01-03 Societe Des Produits Nestle S.A., Vevey Herstellung von Kochschinken

Also Published As

Publication number Publication date
NZ547378A (en) 2009-04-30
EP1704780B1 (en) 2008-01-30
WO2005055732A1 (es) 2005-06-23
DE602004011635T2 (de) 2009-01-29
BRPI0417125B1 (pt) 2014-02-18
ES2300860T3 (es) 2008-06-16
CN100527964C (zh) 2009-08-19
RU2006119213A (ru) 2008-01-10
ATE385174T1 (de) 2008-02-15
MXPA06006344A (es) 2007-03-15
DE602004011635D1 (de) 2008-03-20
CA2548060A1 (en) 2005-06-23
CA2548060C (en) 2012-05-22
AU2004296565B2 (en) 2010-02-18
AU2004296565A1 (en) 2005-06-23
RU2414134C2 (ru) 2011-03-20
CN1889845A (zh) 2007-01-03
EP1704780A1 (en) 2006-09-27
US20070259077A1 (en) 2007-11-08
AR042326A1 (es) 2005-06-15

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 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 07/12/2004, OBSERVADAS AS CONDICOES LEGAIS.