BRPI0801793A2 - meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3 - Google Patents

meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3

Info

Publication number
BRPI0801793A2
BRPI0801793A2 BRPI0801793-0A BRPI0801793A BRPI0801793A2 BR PI0801793 A2 BRPI0801793 A2 BR PI0801793A2 BR PI0801793 A BRPI0801793 A BR PI0801793A BR PI0801793 A2 BRPI0801793 A2 BR PI0801793A2
Authority
BR
Brazil
Prior art keywords
omega
fatty acid
meat cuts
added
meat
Prior art date
Application number
BRPI0801793-0A
Other languages
Portuguese (pt)
Inventor
Gomes Etivaldo Vadao
Original Assignee
Frigoestrela S A
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 Frigoestrela S A filed Critical Frigoestrela S A
Priority to BRPI0801793-0A priority Critical patent/BRPI0801793A2/en
Priority to PCT/BR2009/000112 priority patent/WO2009127029A1/en
Publication of BRPI0801793A2 publication Critical patent/BRPI0801793A2/en

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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • 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
    • 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
    • A23B4/14—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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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

Abstract

CORTES CáRNEOS ADICIONADOS DE áCIDO GRAXO DO TIPO ÈMEGA-3 E PROCESSO DE OBTENçãO DOS CORTES CáRNEOS COM ÈMEGA-3. Representado por uma solução inventiva com a obtenção de um alimento natural, especificamente de natureza animal, tal como cortes cárneos, bovinos, suínos, galináceos, dentre outros, provido de características nutritivas diferenciadas, graças a adição de ácido graxo Èmega-3, onde seu consumidor final poderá perceber os benefícios característicos do consumo desta substância, sem que para tal tenha que modificar seu hábito alimentar, sendo que dita adição é obtida pela injeção de salmoura contendo ácido graxo Omega-3 sobre a peça cárnea, onde para tal se lança mão de uma injetora de salmouras (Eq), composta de uma estrutura de suporte (1) que sustenta uma esteira rotativa (2), onde sobre esta é definida uma coluna (3) que sustenta o sistema de injeção (4), provido de uma pluridade de agulhas de injeção.ADDED FATTY ACID HEAVY CUTTS OF THE EMEGA-3 TYPE AND OBTAINING PROCESS OF THE HEAT MECHANE-3. Represented by an inventive solution to obtain a natural food, specifically of animal nature, such as meat cuts, cattle, pigs, chicken, among others, provided with different nutritional characteristics, thanks to the addition of omega-3 fatty acid, where its final consumers will be able to perceive the characteristic benefits of consuming this substance, without having to modify their eating habits, and this addition is obtained by injecting brine containing Omega-3 fatty acid on the meat, where it is used a brine injector (Eq), composed of a support structure (1) that supports a rotating conveyor (2), on which is defined a column (3) that supports the injection system (4), provided with a injection needle size.

BRPI0801793-0A 2008-04-17 2008-04-17 meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3 BRPI0801793A2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BRPI0801793-0A BRPI0801793A2 (en) 2008-04-17 2008-04-17 meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3
PCT/BR2009/000112 WO2009127029A1 (en) 2008-04-17 2009-04-17 Meat cuts added with omega-3 fatty acid and process to obtain meat cuts added with omega-3

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BRPI0801793-0A BRPI0801793A2 (en) 2008-04-17 2008-04-17 meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3

Publications (1)

Publication Number Publication Date
BRPI0801793A2 true BRPI0801793A2 (en) 2009-12-29

Family

ID=41198713

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0801793-0A BRPI0801793A2 (en) 2008-04-17 2008-04-17 meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3

Country Status (2)

Country Link
BR (1) BRPI0801793A2 (en)
WO (1) WO2009127029A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109329780B (en) * 2018-12-11 2022-07-05 怀化振鑫牧业有限公司 Beef pickling injection device
CN109329779B (en) * 2018-12-11 2022-07-01 怀化振鑫牧业有限公司 Real-time mixing injection device of beef pickling liquid
MX2021014600A (en) 2019-06-05 2022-02-11 Purac Biochem Bv Composition for maintaining or improving the quality of processed meat.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5130147A (en) * 1991-05-01 1992-07-14 Hannu Karu Cholesterol lowering colloidal food product containing meat and omega fatty acid and process for preparing
PT102962A (en) * 2003-05-23 2004-11-30 Casa Quintela Produt Presuntos OMEGA 3 high polyunsaturated acid based special ham shank includes a high absorption product free from microbial development
WO2005046359A1 (en) * 2003-11-14 2005-05-26 Meat & Livestock Australia Limited Restricted meat product and process
GR1005769B (en) * 2006-03-17 2008-01-16 Βικη Α.Ε.-Κτηνοτροφια Και Βιομηχανια Κρεατος Ηπειρου Αε Method for producing meat-based products by direct and indirect incorporation of plant and animal fatty substances, as carriers of 3 and 6 fatty acids, and highest possible substitution of the animal fat, as well as the highest possible content of polyunsaturated fatty acids (3 and 6)

Also Published As

Publication number Publication date
WO2009127029A1 (en) 2009-10-22

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Legal Events

Date Code Title Description
B03A Publication of an application: publication of a patent application or of a certificate of addition of invention
B06F Objections, documents and/or translations needed after an examination request according art. 34 industrial property law
B07A Technical examination (opinion): publication of technical examination (opinion)
B15K Others concerning applications: alteration of classification

Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A23L 1/314 , A23L 1/22 , A23B 4/28

Ipc: A23L 1/314 (2006.01), A23L 1/22 (2006.01), A23B 4/

B07A Technical examination (opinion): publication of technical examination (opinion)
B09B Decision: refusal

Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) 8 E 13 DA LPI

B09B Decision: refusal

Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.

B15K Others concerning applications: alteration of classification

Ipc: A23B 4/28 (2006.01), A23B 4/023 (2006.01), A23B 4/