DE69927247D1 - Verfahren zur herstellung von fleischprodukten - Google Patents
Verfahren zur herstellung von fleischproduktenInfo
- Publication number
- DE69927247D1 DE69927247D1 DE69927247T DE69927247T DE69927247D1 DE 69927247 D1 DE69927247 D1 DE 69927247D1 DE 69927247 T DE69927247 T DE 69927247T DE 69927247 T DE69927247 T DE 69927247T DE 69927247 D1 DE69927247 D1 DE 69927247D1
- Authority
- DE
- Germany
- Prior art keywords
- meat products
- producing meat
- producing
- define
- produced
- 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.)
- Expired - Lifetime
Links
- 235000013622 meat product Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 229910019142 PO4 Inorganic materials 0.000 abstract 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract 1
- 239000010452 phosphate Substances 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9805808.4A GB9805808D0 (en) | 1998-03-18 | 1998-03-18 | Process for producing meat products |
| PCT/GB1999/000725 WO1999047007A1 (en) | 1998-03-18 | 1999-03-18 | Process for producing meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE69927247D1 true DE69927247D1 (de) | 2005-10-20 |
Family
ID=10828819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE69927247T Expired - Lifetime DE69927247D1 (de) | 1998-03-18 | 1999-03-18 | Verfahren zur herstellung von fleischprodukten |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US6680077B1 (de) |
| EP (1) | EP1063902B9 (de) |
| AT (1) | ATE304298T1 (de) |
| AU (1) | AU2941899A (de) |
| DE (1) | DE69927247D1 (de) |
| ES (1) | ES2247787T3 (de) |
| GB (1) | GB9805808D0 (de) |
| WO (1) | WO1999047007A1 (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090252832A1 (en) * | 2008-04-04 | 2009-10-08 | Patrick Cudahy, Inc. | Method and Apparatus for Producing Cooked Bacon Using Starter Cultures |
| EP2912957A1 (de) | 2014-02-26 | 2015-09-02 | Metalquimia, SA | Verfahren für die Reifung von Fleisch unter Verwendung einer Starterkultur |
| EP3133928B1 (de) * | 2014-03-19 | 2019-11-27 | DuPont Nutrition Biosciences ApS | Verbesserung bei der herstellung von gekochtem fleisch |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3500914A1 (de) * | 1985-01-12 | 1986-07-17 | Karl Müller & Co, 7000 Stuttgart | Verfahren zum herstellen von fleisch- und wurstwaren |
| DK166250C (da) * | 1989-11-01 | 1996-07-15 | Slagteriernes Forskningsinst | Fremgangsmåde til fremstilling af cooked-roast-beef |
| DE4035836A1 (de) * | 1990-11-10 | 1992-05-14 | Lab Wiesby Gmbh & Co Kg | Verwendung einer halomonas elongata enthaltenden starterkultur-mischung bei der schinkenreifung |
| DE69500469T2 (de) * | 1995-10-24 | 1997-12-04 | Nestle Sa | Rekonstituiertes Fleisch |
| JPH11341965A (ja) * | 1996-02-09 | 1999-12-14 | Yasumi Asano | 食肉の肉質改善方法 |
| EP0842612B1 (de) * | 1996-11-06 | 2001-01-17 | Societe Des Produits Nestle S.A. | Fetteinbringung |
-
1998
- 1998-03-18 GB GBGB9805808.4A patent/GB9805808D0/en not_active Ceased
-
1999
- 1999-03-18 WO PCT/GB1999/000725 patent/WO1999047007A1/en active IP Right Grant
- 1999-03-18 DE DE69927247T patent/DE69927247D1/de not_active Expired - Lifetime
- 1999-03-18 US US09/646,422 patent/US6680077B1/en not_active Expired - Lifetime
- 1999-03-18 AU AU29418/99A patent/AU2941899A/en not_active Abandoned
- 1999-03-18 EP EP99910476A patent/EP1063902B9/de not_active Revoked
- 1999-03-18 AT AT99910476T patent/ATE304298T1/de not_active IP Right Cessation
- 1999-03-18 ES ES99910476T patent/ES2247787T3/es not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| ES2247787T3 (es) | 2006-03-01 |
| EP1063902B1 (de) | 2005-09-14 |
| GB9805808D0 (en) | 1998-05-13 |
| WO1999047007A1 (en) | 1999-09-23 |
| AU2941899A (en) | 1999-10-11 |
| EP1063902A1 (de) | 2001-01-03 |
| EP1063902B8 (de) | 2005-12-21 |
| ATE304298T1 (de) | 2005-09-15 |
| US6680077B1 (en) | 2004-01-20 |
| EP1063902B9 (de) | 2006-10-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8332 | No legal effect for de |