CA2065725A1 - Procedure for equilibrium of the ph value of fresh meat - Google Patents
Procedure for equilibrium of the ph value of fresh meatInfo
- Publication number
- CA2065725A1 CA2065725A1 CA002065725A CA2065725A CA2065725A1 CA 2065725 A1 CA2065725 A1 CA 2065725A1 CA 002065725 A CA002065725 A CA 002065725A CA 2065725 A CA2065725 A CA 2065725A CA 2065725 A1 CA2065725 A1 CA 2065725A1
- Authority
- CA
- Canada
- Prior art keywords
- meat
- container
- per
- fact
- cover
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 46
- 230000008569 process Effects 0.000 claims abstract description 40
- 238000003860 storage Methods 0.000 claims abstract description 25
- 241000283725 Bos Species 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011067 equilibration Methods 0.000 claims abstract description 6
- 241000282887 Suidae Species 0.000 claims abstract description 5
- 235000019687 Lamb Nutrition 0.000 claims abstract description 3
- 229920001225 polyester resin Polymers 0.000 claims description 9
- 239000004645 polyester resin Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000011152 fibreglass Substances 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 210000003205 muscle Anatomy 0.000 description 10
- 238000013461 design Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 239000010941 cobalt Substances 0.000 description 3
- 229910017052 cobalt Inorganic materials 0.000 description 3
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000442425 Aristeomorpha foliacea Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000003670 easy-to-clean Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- QQVIHTHCMHWDBS-UHFFFAOYSA-N isophthalic acid Chemical compound OC(=O)C1=CC=CC(C(O)=O)=C1 QQVIHTHCMHWDBS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- XNGIFLGASWRNHJ-UHFFFAOYSA-N phthalic acid Chemical compound OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 2
- 239000004848 polyfunctional curative Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- WFUGQJXVXHBTEM-UHFFFAOYSA-N 2-hydroperoxy-2-(2-hydroperoxybutan-2-ylperoxy)butane Chemical compound CCC(C)(OO)OOC(C)(CC)OO WFUGQJXVXHBTEM-UHFFFAOYSA-N 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000002334 glycols Chemical class 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003365 myofibril Anatomy 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- SOQBVABWOPYFQZ-UHFFFAOYSA-N oxygen(2-);titanium(4+) Chemical compound [O-2].[O-2].[Ti+4] SOQBVABWOPYFQZ-UHFFFAOYSA-N 0.000 description 1
- 108010050846 oxymyoglobin Proteins 0.000 description 1
- -1 phthalic acid ester Chemical class 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000001908 sarcoplasmic reticulum Anatomy 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not 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
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0023—Pressing means
- A22C7/003—Meat-moulds
- A22C7/0046—Containers in which meat is pressed and moulded
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4022007A DE4022007C1 (enExample) | 1990-07-11 | 1990-07-11 | |
| DEP4022007.9 | 1990-07-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2065725A1 true CA2065725A1 (en) | 1992-01-12 |
Family
ID=6410044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002065725A Abandoned CA2065725A1 (en) | 1990-07-11 | 1991-07-03 | Procedure for equilibrium of the ph value of fresh meat |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0491896A1 (enExample) |
| KR (1) | KR930012204B1 (enExample) |
| AU (1) | AU8008991A (enExample) |
| BR (1) | BR9105814A (enExample) |
| CA (1) | CA2065725A1 (enExample) |
| DE (1) | DE4022007C1 (enExample) |
| WO (1) | WO1992000680A1 (enExample) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2283403B (en) * | 1992-06-11 | 1996-03-20 | Tenderland Ltd | Improvements in and relating to treatment of meat |
| EP2760433B1 (en) | 2011-09-29 | 2023-05-31 | PLx Opco Inc. | pH DEPENDENT CARRIERS FOR TARGETED RELEASE OF PHARMACEUTICALS ALONG THE GASTROINTESTINAL TRACT, COMPOSITIONS THEREFROM, AND MAKING AND USING SAME |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1448449A (fr) * | 1964-11-02 | 1966-08-05 | Whirlpool Co | Procédé pour rendre la viande plus tendre |
| DE3106265C2 (de) * | 1981-02-20 | 1984-12-06 | Jürgen 7801 Umkirch Schlegel | Verfahren zum Aufbewahren von Frischfleisch |
| DE8617814U1 (de) * | 1986-07-03 | 1986-09-25 | Vesten AG, Stans | Vorrichtung zum Aufbewahren von Frischfleisch |
-
1990
- 1990-07-11 DE DE4022007A patent/DE4022007C1/de not_active Expired - Fee Related
-
1991
- 1991-05-11 KR KR1019910007611A patent/KR930012204B1/ko not_active Expired - Lifetime
- 1991-07-03 EP EP91911742A patent/EP0491896A1/de not_active Withdrawn
- 1991-07-03 CA CA002065725A patent/CA2065725A1/en not_active Abandoned
- 1991-07-03 WO PCT/EP1991/001238 patent/WO1992000680A1/de not_active Ceased
- 1991-07-03 AU AU80089/91A patent/AU8008991A/en not_active Abandoned
- 1991-07-03 BR BR919105814A patent/BR9105814A/pt unknown
Also Published As
| Publication number | Publication date |
|---|---|
| KR920002034A (ko) | 1992-02-28 |
| KR930012204B1 (ko) | 1993-12-24 |
| DE4022007C1 (enExample) | 1992-02-20 |
| AU8008991A (en) | 1992-02-04 |
| WO1992000680A1 (de) | 1992-01-23 |
| BR9105814A (pt) | 1992-09-22 |
| EP0491896A1 (de) | 1992-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |