EP3525599A1 - Device and method for maturing meat in water, in particular beef on the bone - Google Patents
Device and method for maturing meat in water, in particular beef on the boneInfo
- Publication number
- EP3525599A1 EP3525599A1 EP17757674.1A EP17757674A EP3525599A1 EP 3525599 A1 EP3525599 A1 EP 3525599A1 EP 17757674 A EP17757674 A EP 17757674A EP 3525599 A1 EP3525599 A1 EP 3525599A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- treatment
- water
- meat
- sodium chloride
- treatment water
- 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.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 136
- 235000013372 meat Nutrition 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 43
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 14
- 235000015278 beef Nutrition 0.000 title claims abstract description 11
- 238000011282 treatment Methods 0.000 claims abstract description 208
- 235000002639 sodium chloride Nutrition 0.000 claims description 127
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 97
- 150000003839 salts Chemical class 0.000 claims description 69
- 239000011780 sodium chloride Substances 0.000 claims description 56
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 27
- 230000001105 regulatory effect Effects 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 15
- 235000010288 sodium nitrite Nutrition 0.000 claims description 14
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 13
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 9
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 claims description 9
- -1 common salt) Chemical compound 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 239000004304 potassium nitrite Substances 0.000 claims description 8
- 235000010289 potassium nitrite Nutrition 0.000 claims description 8
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 claims description 7
- 230000003204 osmotic effect Effects 0.000 claims description 7
- 239000004323 potassium nitrate Substances 0.000 claims description 7
- 235000010333 potassium nitrate Nutrition 0.000 claims description 7
- 238000000108 ultra-filtration Methods 0.000 claims description 7
- 239000004317 sodium nitrate Substances 0.000 claims description 6
- 235000010344 sodium nitrate Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000013505 freshwater Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 230000033228 biological regulation Effects 0.000 claims description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 3
- 229910002651 NO3 Inorganic materials 0.000 claims 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims 1
- 230000007246 mechanism Effects 0.000 abstract 3
- 230000005070 ripening Effects 0.000 description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 230000035800 maturation Effects 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 244000052616 bacterial pathogen Species 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 5
- 238000012958 reprocessing Methods 0.000 description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 5
- 239000012267 brine Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000011833 salt mixture Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 238000011045 prefiltration Methods 0.000 description 3
- 238000004064 recycling Methods 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000700605 Viruses Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000275 quality assurance Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000589248 Legionella Species 0.000 description 1
- 208000007764 Legionnaires' Disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 206010040844 Skin exfoliation Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910001508 alkali metal halide Inorganic materials 0.000 description 1
- 150000008045 alkali metal halides Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004679 hydroxides Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/01—Use of inorganic substances as compounding ingredients characterized by their specific function
- C08K3/015—Biocides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/28—Nitrogen-containing 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
Definitions
- the invention comprises a device for maturing fresh meat, preferably meat on bone, in particular beef according to the preamble of claim 1, and a method for maturing fresh meat, preferably meat on bone, in particular beef, according to the preamble of Claim 9.
- Fresh meat is usually stored under vacuum today.
- the meat is previously removed from the bone.
- Juice can escape accordingly and germs can invade. Over the storage time it comes to juice, volume and Geschmaksmann. Germs that have reached the surface until they have been vacuumed can multiply undisturbed. In addition, hardly any control and corrective intervention are possible over the storage time in a vacuum.
- a common alternative method is dry maturation, which does not require vacuuming, where the meat is hung in the cold room (e.g., at about 3 to 5 ° C) for several weeks, with the refrigerator humidity being controlled to a low level.
- Disadvantages of dry maturation are a very high weight and volume loss, so-called shrinkage losses. Loss of taste goes hand in hand with the aforementioned loss of shrinkage.
- the surface usually has to be removed before further processing or before consumption, which results in further skin losses.
- the dry maturation thus results overall in high losses and shrinkage losses, in total often up to 35 percent by weight.
- GB107593A discloses meat maturing processes in which the meat is immersed in a ripening solution containing a highly concentrated or saturated brine to which a soluble nitrite (e.g., an alkali metal nitrite, i.e., sodium or potassium nitrite) is added.
- a soluble nitrite e.g., an alkali metal nitrite, i.e., sodium or potassium nitrite
- the publication US2009 / 226579 AI discloses a method for preserving meat products (meat, fish, seafood) comprising soaking the meat product in a preferably cooled solution containing water (especially drinking water), sodium bicarbonate, an organic acid (eg acetic acid, citric acid and / or lactic acid) and an alkali metal halide (eg, sodium chloride).
- a bag insb, polyethylene bag
- the soaking step lasts 5 minutes.
- Published patent application DE543929C discloses a method for the production of frozen fish or frozen meat which is said to suffer little or no loss of chewing during thawing.
- the material to be frozen is brought to a pH which is as close as possible to the pH of.
- aqueous solutions of alkalis or neutral salts of weak acids for example hydroxides or citrates of sodium, potassium or ammonium live animals or fish lies approximately between 6.9 and 7.
- the treatment solution common salt according to example, in particular a concentration of 5 to 15%, to increase the osmotic pressure.
- GB941412A discloses a method and apparatus for ripening meat in a brine bath containing nitrite ions, the meat being sliced through the bath, in particular by having each slice fixed to a support at its lower end and substantially swimming all the way through the bathroom with their free ends spread upwards spread through the bath.
- the brine bath contains 10 to 32 percent w / t of salt (ie sodium chloride) and 0.005 to 1 percent weight / volume of sodium nitrite.
- TASK It is therefore the aim to gently process fresh meat, especially juicy pieces, in order to preserve taste, juice and volume during the ripening process. At the same time, germ absorption, growth and dissemination are to be suppressed.
- the minerals content of the meat or the salt content of the meat during the maturation process should be kept as natural as possible, i. preferably remain as unchanged as possible.
- This invention meets one or more of the foregoing requirements by providing a method and apparatus for maturing fresh meat, preferably meat on the bone, especially beef.
- the method is characterized in that meat pieces are ripened in water, conveniently by immersing the pieces of meat in water for ripening.
- the pieces of meat are preferably completely submerged for a period of several days or weeks.
- the process for the maturation of fresh meat is characterized in particular by the fact that pieces of meat are ripened for several days (preferably at least two days) or several weeks immersed in the treatment water, wherein the salt concentration of the treatment water of sodium chloride (or common salt) to a concentration of a maximum of 20 g / l, preferably a maximum of 10 g / l, more preferably a maximum of 5 g / 1, more preferably at most 2 g / 1, is set or regulated.
- the salt concentration (or sum salt concentration) of the treatment water of sodium chloride, potassium nitrate, sodium nitrate, potassium nitrite and sodium nitrite is or to a maximum concentration of 20 g / 1, preferably at most 10 g / 1 , more preferably at most 5 g / 1, more preferably at most 2 g / 1, adjusted or regulated.
- the total salt concentration of the treatment water is at a maximum concentration of 20 g / l, preferably at most 10 g / l , more preferably at most 5 g / 1, more preferably at most 2 g / 1, adjusted or regulated.
- the salt concentration of the treatment water of sodium chloride and / or of salts as a whole is preferably in the range of 0.1 g / 1 to 20 g / l, preferably 0.1 g / 1 to 10 g / l, more preferably 0.1 g / l to 5 g / 1, more preferably 0.1 g / 1 to 2 g / 1, more preferably 0.5 g / 1 to 2 g / 1.
- the salt concentration of the treatment water of sodium chloride, potassium nitrate, sodium nitrate, potassium nitrite and sodium nitrite in total and / or in total salts is preferably in the range from 0.1 g / 1 to 20 g / l, preferably 0.1 g / 1 to 10 g / 1, more preferably 0.1 g / 1 to 5 g / l, more preferably 0.1 g / 1 to 2 g / l, further preferably 0.5 g / 1 to 2 g / l.
- the meat conveniently comes into contact with no more highly concentrated saline solution than the treatment water described above.
- Meat pieces treated and ripened according to the invention are tender and very easy to process, in particular, they are also easy to process manually by knife.
- the meat undergoes no or hardly any weight loss in the ripening, in particular, little or no juice or Geschmaksmann.
- the surface of the pieces of meat treated in the water does not need to be removed before further processing, because this does not change or hardly changes in the water.
- the meat piece surface does not harden during water ripening altogether
- due to the ripening treatment there are no or hardly any loss of head or shrinkage.
- the meat remains easily manageable even after water ripening by knife.
- the method is advantageously further characterized in one embodiment in that the salt concentration of the water is controlled.
- An embodiment of the invention thus discloses a process for maturing fresh meat, which is characterized in that pieces of meat are ripened in water by immersing the pieces of meat in a salty water whose salt concentration is controlled.
- the salt concentration of the water is controlled in particular by being adjusted and / or regulated, in particular adjusted to a certain value and / or regulated.
- the treatment water provided at the beginning of the ripening treatment can be set to a predetermined salinity and / or the salinity of the treatment water can be checked during the ongoing ripening treatment and corrected and readjusted by dosing, dilution and / or salt removal (ion withdrawal) or regulated.
- the actual salt concentration of the water may e.g. be determined or estimated by means of a conductivity measurement.
- the salinity of the treatment medium is ideally adjusted and controlled so that the osmotic pressure is or remains in equilibrium, and thus that water neither flows out of the meat nor flows into the meat (or
- Meat does not give off water or absorbs water).
- the volume and weight of the piece of meat should thereby remain constant.
- brine in the per mille range is preferably added and controlled in order to balance the osmotic pressure between the treatment medium (water) and meat. Caution is advised so that it is not about the salt and mineral concentration in the meat itself is added, so that not the reverse effect, namely a withdrawal of juice from the meat (analogous Rohpöckelwaren) occurs. If only pure water were used, the meat would be soaked in water.
- the salt concentration of the water is adjusted and / or regulated by adding salt, in particular NaCl or a pickling salt mixture, to a concentration at which the osmotic pressure between the aqueous and saline treatment medium and the meat is balanced.
- salt in particular NaCl or a pickling salt mixture
- the salt concentration of the treatment medium should be adjusted to a value similar to that of the salt concentration of the meat pieces (i.e., the natural salt content of meat, especially fresh meat).
- the electrical conductivity of the treatment water is advantageously essentially determined and compared with the electrical conductivity of the meat or of the meat water (in particular fresh meat) or a guideline value to be expected for meat or meat water.
- the conductivity value of the treatment medium is adjusted by salt addition (preferably essentially of NaCl) to the treatment medium to that of the meat or meat water or a guideline value.
- An advantageous guideline value is 400 mS / m +/- 150 mS / m (millisiemens per meter).
- the electrical conductivity of the treatment water (treatment medium) to be set is in the range from 100 mS / m to 700 mS / m, more preferably in the range from 200 mS / m to 600 mS / m, more preferably in the range from 250 mS / m to 550 mS / m.
- the salt concentration of the water is reduced by adding at least sodium chloride (i.e., common salt), or a mixture of sodium chloride and sodium nitrite, in particular e.g. by adding nitrite pickling salt.
- Pickling salt is a table salt with an addition of about 0.4 wt .-% to 0.5 wt .-% sodium nitrite.
- the salt concentration of the water in sodium chloride is to a concentration of 0.1 g / l to 20 g / l, preferably 0.1 g / l to 10 g / l, more preferably 0.1 g / l to 5 g / l, more preferably 0.1 g / l to 2 g / l, more preferably 0.5 g / l to 2 g / l, is set and / or regulated.
- the salt concentration of the water is or is obtained by adding essentially sodium chloride or a mixture of sodium chloride and other salts (eg sodium chloride and at least sodium nitrite), in particular a mixture containing at least 75% by weight of sodium chloride, preferably at least 80% by weight of sodium chloride, more preferably at least 90% by weight of sodium chloride, more preferably at least 95% by weight of sodium chloride, more preferably at least 98% by weight of sodium chloride, adjusted and / or regulated.
- sodium chloride or a mixture of sodium chloride and other salts eg sodium chloride and at least sodium nitrite
- the salt concentration of the water is or is adjusted by adding a mixture of sodium chloride and sodium nitrite, in particular such a mixture containing at least 98% by weight of sodium chloride.
- a sea salt composition could be used.
- Meat is most advantageously used on the bone. This has hardly any interfaces and thus hardly any open pores due to processing injuries. The tendency to juice loss is further reduced or even better controlled in these pieces of meat.
- sterilized water is used and / or the water is sterilized (preferably repeatedly, in particular regularly). This includes in particular a removal of bacteria, such as Legioneilen, but also viruses, cells, proteins, macromolecules and other high molecular weight substances.
- the water is treated for the purpose of sterilization in a circulation circulation, in particular repeatedly prepared and reused by the used treatment medium withdrawn from the treatment tank, processed and after the treatment back into the treatment tank is transported. The treatment is conveniently carried out while the pieces of meat are immersed in the treatment medium.
- the treatment of the water includes at least one of the following steps: mechanical filtration, ultrafiltration, UV irradiation, salt concentration regulation or a combination thereof.
- At least one volume of water which preferably corresponds to the volume of twice the volume of a treatment container, is taken from the treatment container, treated and returned to the treatment container.
- the said volume of water is preferably taken from the treatment tank in a continuous circulation circulation, treated and returned to the treatment tank.
- the water is repeatedly, preferably at regular intervals, in particular processed daily.
- the water is cooled to room temperature.
- the water in the treatment vessel to a temperature between 0 ° C and 10 o C, preferably between 0 ° C and 7 ° C, preferably between 0 ° C and 5 ° Q, more preferably between 0 ° C and 3 ° C. , more preferably between 0.5 ° C and 1 ° C, more preferably adjusted between 0.1 and 0.5 ° C.
- the meat is dipped for several days or preferably at least one week. Conveniently, the meat is immersed until 10 weeks maximum.
- the treatment water in the treatment tank is treated with a freshly prepared treatment medium at a treatment time of several weeks, e.g. in a treatment of at least five
- the treatment water is circulated daily from the treatment tank through recycle facilities, with at least one volume of two treatment tanks being circulated through the recycle facilities back to the treatment tank while the pieces of meat remain submerged in the treatment medium.
- the pH of the water or of the treatment medium is preferably in or near the neutral range, in particular in the range of pH 6 to pH 9 or in the range of pH 6.5 to pH 9, more preferably in the range of pH 6 to pH 8 or in the range of pH 6.5 to pH 8, more preferably in the range of pH 6.5 to pH 7.5.
- PH regulation may be provided. In most cases, however, it is sufficient to check and document this for quality assurance reasons.
- the device includes a treatment container with means for receiving pieces of fresh meat and is characterized in that the device contains at least one water supply line, by means of which the treatment container can be filled with water in such a way that the means for receiving
- the pieces of meat are completely submerged in the water.
- this device allows pieces of meat to be ripened in water (also referred to below as treatment water or treatment medium).
- the meat thereby loses no weight during the ripening treatment.
- the ripened meat can in principle be prepared directly for consumption, i. for example fried or baked.
- the surface of the treated pieces of meat may optionally be dressed before use or further processing, i. for example, ready-to-load or ready-to-cut and / or ready-to-roast.
- the device includes at least one device for adding salt to the water, in particular at least one device for regulating the salt concentration of the water.
- the device includes at least one device for determining the electrical conductivity of the treatment water.
- the device for regulating the salt concentration of the water and the device for determining the electrical conductivity of the treatment water are expediently connected in such a way that the device for regulating the salt concentration of the water can refer to measured values of the device for determining the electrical conductivity in order to meter out the water To control salts.
- the device includes a device for water treatment, in particular a device for the treatment and purification of the treatment water, in particular for the sterilization of the treatment water.
- the water treatment device is in particular designed such that it can be operated while the pieces to be treated are immersed in the treatment water.
- the device for water treatment or the device for sterilization contains one or more of the following elements: one or more filter devices, in particular for mechanical filtration and / or ultra-filtration, and / or UV irradiation device.
- the treatment vessel includes a water drainage, which opens into a water loop, which leads via at least means for water treatment and / or facilities for regulating the salt concentration of the water back to the treatment tank.
- the device includes means for cooling the water.
- the treatment container is placed or integrated in a cold room.
- the device, in particular the treatment container has at least one fresh water supply line.
- the fresh water supply leads via an antechamber into the treatment chamber, wherein the prechamber is preferably equipped with a device for salt addition to the water or for adjusting the salt concentration of the water.
- the means for receiving fresh meat pieces are designed such that at least 95%, preferably at least 99% of the meat piece surface is in direct contact with the treatment medium water.
- a means for receiving pieces of meat may e.g. include a rack with hoes and / or skewers.
- the layer of water which surrounds the single piece of meat should expediently be at least 1 cm, preferably 3 cm, more preferably at least 5 cm, at every point of the meat surface in the direction perpendicular to the piece surface. This allows ideal water exchange.
- the device is therefore expediently designed such that a water layer over the uppermost piece of meat is at least 1 cm, preferably at least 3 cm, more preferably at least 5 cm.
- the inventive device allows a total of a maturing technology for
- volume, juice and weight maintenance during the fresh meat ripening process according to the invention are outstanding.
- the suitably used monitoring and processing technologies for the treatment medium make it possible to achieve optimal results for each batch.
- the used monitoring and ready-to-use technologies for the treatment medium are fully automated.
- FIG. shows in a schematic representation:
- Figure 1 an inventive device for maturing meat.
- a maturing system is shown.
- This essentially comprises a treatment container 21 which can be filled with a liquid treatment medium, in particular water, in order to completely immerse the meat pieces to be treated.
- the water level 23 in the container can conveniently be controlled so that it is located during the maturation treatment on itself in the container 21 pieces of meat.
- the treatment medium essentially contains water, which is expediently adjusted to a certain salt content.
- the treatment medium can be prepared, for example by mixing the salt geliolt the treatment medium is adjusted before it is passed via the feed line 47 into the treatment chamber 21.
- the salinity of the treatment medium is ideally adjusted so that the osmotic pressure is in equilibrium, or such that water neither flows out of the hot nor flows into the meat. In particular, the volume and weight of the meat should therefore remain constant.
- the treatment medium is introduced into the treatment tank 21 via the first feed line 47. Via an outlet 49, the treatment medium can be discharged from the treatment tank 21.
- the derived treatment medium can optionally be treated and returned to the treatment tank 21 for reuse via a second feed line 48.
- treatment and recycling of the treatment medium by means of a cycle is realized.
- a ring line 43 is expediently provided which leads from the outlet 49 back into the treatment tank 21 via various preparation inlets and optionally analysis units.
- derived treatment medium may be whole or partial, e.g. be removed or discarded by means of a Verschventils 29, the circuit.
- the throwing valve 29 can be arranged in the ring line 43.
- a feed pump 27 which is expediently arranged in the ring line 43, preferably directly after the outlet 49, ensures the transport of the treatment medium in the circuit.
- Water treatment devices may include salt control devices 41, filter devices 31, 33, UV radiation 37, etc.
- salt control devices 41 may include salt control devices 41, filter devices 31, 33, UV radiation 37, etc.
- filter devices 31, 33 may include salt control devices 41, filter devices 31, 33, UV radiation 37, etc.
- the treatment devices preferably include one or more filter devices: expediently a prefilter 31, for example a microfilter, for filtering out coarser impurities, in particular particles larger than 0.1 ⁇ m; and
- a filter 33 e.g. an ultrafilter, for filtering macromolecules, bacteria, viruses, Legionella, cells, proteins and other high molecular weight substances, in particular for filtering out particles in the range of about 0.1 ⁇ to 0.01 ⁇ .
- a membrane ultrafiltration membrane with pores smaller than 20 nanometers is used in particular.
- Ions of salts in particular sodium (Na + ), magnesium (Mg 2 *), calcium (Ca 2+ ), potassium (K + ), chloride (CF), sulfate (S0 4 2 ) and nitrite ions (N0 2+ ) should preferably not be filtered out by the filters.
- the filters used should expediently pass ions substantially, in particular ions which usually originate from sea salts, table salt and / or pickling salt.
- salt ions can also be filtered out, in particular e.g. with a nanofilter for particle sizes from 0.01 ⁇ to 0.0001 ⁇ and by reverse osmosis for even smaller particle sizes.
- the salt content should be re-introduced or adjusted after filtration.
- Pre-filters, ultrafilters and / or optionally additional filters are preferably used in dead-end operation.
- the treatment medium which originates in particular from the treatment tank, flows into the capillary; the pure water (filtrate) passes through the filter membrane, the other ingredients are retained on the membrane surface.
- the ingredients form a coating on the membrane.
- the membrane is backwashed at regular intervals, preferably fully automatically.
- the treatment devices preferably contain a replenishment unit 41.
- the replenishment unit 41 for example, salts are added or added to the treatment medium in order to adjust or restore the desired composition of the treatment medium, if necessary to keep it constant or to manipulate it as desired.
- an analysis and control device 39 are relevant parameters, such as the conductivity of the partially recycled here Treatment medium, measured.
- the postdosing unit 41 is preferably actuated by the analysis and control device 39, so that the dosage can be controlled depending on currently measured parameters of the treatment medium.
- a conductivity measuring unit 39 is used in particular for analyzing the treatment medium and controlling the replenishment unit 41.
- the ripening system further optionally includes a measuring unit 35 for analysis and logging of the treatment medium.
- the measuring unit 35 is used in particular for determining the temperature of the treatment medium, the pH of the treatment medium, the conductivity of the treatment medium and / or the concentration of various ions or other substances in the treatment medium.
- the logging of the measured values serves, in particular, for quality assurance and as proof of quality of the products produced.
- Such a measuring unit 35 could alternatively or additionally also be arranged downstream of the postdosing unit 41.
- the protocol is preferably carried out at regular intervals over the entire maturation treatment.
- the conductivity measuring unit 39, the UV irradiation unit 37 and / or the post-dosing unit 41 and optionally the additional measuring unit 35 are preferably readjusted to the filter units 31, 33 in the direction of flow of the treatment medium in the loop 43 (after exiting and before re-entry into the treatment tank) ,
- the treatment devices preferably include a UV irradiation unit 37, which is used for disinfecting the treatment medium. This can the number of bacteria (bacterial concentration) are greatly reduced. This takes place in the direction of flow, preferably after filtration.
- the treatment tank 21 is preferably located in a cooling room 13, while the reprocessing facilities and any measuring devices are preferably outside the cold room, in particular in a separate Techrdk- space 15, are.
- a cooling unit 25 is advantageously provided for cooling the treatment medium.
- the cooling unit 25 is preferably arranged in the cooling space 13 but outside the treatment tank 21.
- the division into cold room 13 and tea room 15 is e.g. advantageous during maintenance and repair work on the reprocessing devices 31, 33, 37, 39, 41, to measuring devices 35 or the pump 27 and the drain valve 29. Also, the kuMraum can be kept small.
- the recycled treatment medium which is returned by ring line 43 into the treatment tank 21, is preferably cooled on its way through the cooling chamber 13 in the ring line 43 to the treatment temperature before it flows into the treatment tank 21.
- the treatment container could e.g. be designed as a cool box.
- the feed tank 45 can be arranged in the cooling space 13 or advantageously in a separate pre-cooling space 11.
- Fresh meat i. essentially fresh muscle meat (especially pieces of meat on the bone) of beef, are placed in the treatment vessel 21, e.g. by hanging on or laying on appropriate Fleisch choirhaltevorraumen.
- the weight per piece of meat is advantageously in the range of 1-50 kg, more preferably in the range of 1-30 kg, but can also go below or below these ranges. It is advantageous if, in a batch, all pieces of meat have the same weight as possible and are of similar type, so that the most appropriate maturing treatment can be used.
- the treatment tank 21 is flooded with the treatment medium from the feed tank 45 until all pieces of meat are immersed in the treatment medium.
- the temperature of the treatment medium in the treatment tank 21 is kept as stable as possible at a temperature in the range of 0 to 5 ° C.
- the treatment medium in the treatment tank 21 is replaced with a freshly prepared treatment medium. This treatment is repeated once a week for 5 to 10 more weeks (depending on the desired degree of ripeness when consumed). Thereafter, the pieces of meat are removed from the treatment room 21 and stored dry hanging for at least one day to dry in the refrigerator. Then the pieces of meat are ready for processing and / or consumption.
- Fresh meat i. essentially fresh muscle meat (especially pieces of meat on the bone) of beef, are placed in the treatment vessel 21, e.g. by hanging on or laying on appropriate Fleisch Glahaltvorraumen.
- the weight per piece of meat is advantageously in the range of 1-50 kg, more preferably in the range of 1-30 kg, but can also go below or exceed these ranges. It is advantageous if, in a batch, all pieces of meat have as similar a weight as possible and are of a similar type so that the most appropriate maturing treatment can be used.
- the treatment tank 21 is flooded with the treatment medium from the feed tank 45 until all pieces of meat are immersed in the treatment medium.
- the temperature of the treatment medium in the treatment tank 21 is kept as stable as possible at a temperature in the range of 0 to 5 ° C.
- the treatment medium 21 is circulated for approximately half an hour from the treatment tank through the recycling facilities (as shown in Fig. 1), with at least a volume content of two treatment tanks 21 being circulated back to the treatment tank 21 through the recycling facilities.
- the water level 23 of the treatment medium in the treatment tank 21 is conveniently held over the pieces of meat to be treated, so that the meat back remain submerged in the treatment medium.
- the reprocessing facilities used include
- a prefilter and an ultrafilter a measuring and analyzing device following the filters for the determination of the pH and the salt concentration of common salt including correction of the treatment medium by topping up the common salt and adjusting the pH value.
- the salt content of common salt (NaCl) of the treatment medium is analyzed and adjusted to the above-mentioned value.
- a UV-irradiation unit for disinfecting the treatment medium by irradiation with UV light.
- This treatment is carried out for several weeks. Every day, the treatment medium is circulated for half an hour through the reprocessing devices (as shown in Fig. 1). After several weeks, the pieces of meat are removed from the treatment room 21 and stored dry for at least one day for drying. After that, the pieces of meat are ready for processing and / or consumption,
- the pickling salt mixture essentially comprises common salt with small admixtures of potassium and / or sodium nitrate and / or potassium and / or sodium nitrite.
- the admixtures of potassium nitrate, sodium nitrate, potassium nitrite and sodium nitrite total less than 10 wt .-%, preferably less than 5 wt .-%, more preferably less than 1 wt .-%, of the amount of sodium chloride.
- the water-based treating medium contains said pickling salt mixture in a preferred concentration of 0/101 g / l to 0.505 g / l, 0.105 g / l to 0.525 g / l or 0.11 g / l to 0.55 g / l.
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
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- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH11352016 | 2016-09-01 | ||
PCT/CH2017/000076 WO2018039809A1 (en) | 2016-09-01 | 2017-08-23 | Device and method for maturing meat in water, in particular beef on the bone |
Publications (1)
Publication Number | Publication Date |
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EP3525599A1 true EP3525599A1 (en) | 2019-08-21 |
Family
ID=57821715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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EP17757674.1A Pending EP3525599A1 (en) | 2016-09-01 | 2017-08-23 | Device and method for maturing meat in water, in particular beef on the bone |
Country Status (3)
Country | Link |
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US (1) | US20190200654A1 (en) |
EP (1) | EP3525599A1 (en) |
WO (1) | WO2018039809A1 (en) |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB107593A (en) | 1916-04-29 | 1918-06-28 | George Francis Doran | Improvements relating to Curing Meats. |
US1920222A (en) | 1928-05-09 | 1933-08-01 | Atlantic Coast Fisheries Co | Process of treating comestibles |
GB941412A (en) | 1960-01-19 | 1963-11-13 | Unilever Ltd | Process and apparatus for curing meat in slices |
US5173190A (en) * | 1992-04-06 | 1992-12-22 | Picek Charles R | Reconditioning and reuse of chilled water for poultry and food processing |
US5632153A (en) * | 1995-08-24 | 1997-05-27 | Foodbrands America, Incorporated | System and process for cleansing brine in a food-chilling circuit |
US20090226579A1 (en) | 2008-03-07 | 2009-09-10 | Tuna Processors, Inc. | Fish and meat curing process |
-
2017
- 2017-08-23 WO PCT/CH2017/000076 patent/WO2018039809A1/en unknown
- 2017-08-23 EP EP17757674.1A patent/EP3525599A1/en active Pending
- 2017-08-23 US US16/330,037 patent/US20190200654A1/en not_active Abandoned
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US20190200654A1 (en) | 2019-07-04 |
WO2018039809A1 (en) | 2018-03-08 |
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