ES2007045A6 - Procedimiento para curar carne y composicion correspondiente que comtiene cloruro de metal alcalino, ion nitrito y fosfato vitreo. - Google Patents

Procedimiento para curar carne y composicion correspondiente que comtiene cloruro de metal alcalino, ion nitrito y fosfato vitreo.

Info

Publication number
ES2007045A6
ES2007045A6 ES8701458A ES8701458A ES2007045A6 ES 2007045 A6 ES2007045 A6 ES 2007045A6 ES 8701458 A ES8701458 A ES 8701458A ES 8701458 A ES8701458 A ES 8701458A ES 2007045 A6 ES2007045 A6 ES 2007045A6
Authority
ES
Spain
Prior art keywords
composition
solutions
curing meat
po2om
nitrosoamine
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
Application number
ES8701458A
Other languages
English (en)
Inventor
Lawrence Albert Shimp
Raimond Pals
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FMC Corp
Original Assignee
FMC Corp
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 FMC Corp filed Critical FMC Corp
Publication of ES2007045A6 publication Critical patent/ES2007045A6/es
Expired legal-status Critical Current

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
    • A23B4/02—Preserving by means of inorganic salts
    • 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

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

Abstract

PROCEDIMIENTO PARA CURAR CARNE Y COMPOSICION CORRESPONDIENTE QUE CONTIENE CLORURO DE METAL ALCALINO, ION NITRITO Y FOSFATO VITREO, EN DONDE SE PONE EN CONTACTO UN PRODUCTO CARNICO CON UNA SOLUCION ACUOSA DE ADOBADO, A UNA TEMPERATURA DE APROXIMADAMENTE 2GC-35GC Y DURANTE UN PERIODO DE TIEMPO DE APROXIMADAMENTE 1-168 HORAS. LA SOLUCION DE ADOBADO, INTEGRADA POR DICHOS CLORURO DE METAL ALCALINO, ION NITRITO Y FOSFATO VITREO, CONTIENE ESTE ULTIMO EN UNA CANTIDAD SUFICIENTE PARA TAMPONAR LA SOLUCION A UN PH DE 5,5-6,0, TENIENDO DICHO FOSFATO UNA RELACION M/P DE 1,188/1-1,250/1, DONDE M ES UN METAL ALCALINO. EL INVENTO ES APLICABLE AL CURADO DE CARNE DE CERDO Y OTROS PRODUCTOS CARNICOS.
ES8701458A 1986-05-19 1987-05-18 Procedimiento para curar carne y composicion correspondiente que comtiene cloruro de metal alcalino, ion nitrito y fosfato vitreo. Expired ES2007045A6 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US06/864,235 US4781934A (en) 1986-05-19 1986-05-19 Process and composition for curing meat

Publications (1)

Publication Number Publication Date
ES2007045A6 true ES2007045A6 (es) 1989-06-01

Family

ID=25342803

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8701458A Expired ES2007045A6 (es) 1986-05-19 1987-05-18 Procedimiento para curar carne y composicion correspondiente que comtiene cloruro de metal alcalino, ion nitrito y fosfato vitreo.

Country Status (3)

Country Link
US (1) US4781934A (es)
CA (1) CA1299430C (es)
ES (1) ES2007045A6 (es)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5512309A (en) * 1989-02-09 1996-04-30 Rhone-Poulenc Inc. Process for treating poultry carcasses to increase shelf-life
US5143739A (en) * 1989-02-09 1992-09-01 Rhone-Poulenc Inc. Process for treating poultry carcasses to control salmonellae growth
US4948621A (en) * 1989-05-12 1990-08-14 Fmc Corporation Composition for treatment meat
US5262186A (en) * 1991-06-07 1993-11-16 Rhone Poulenc Specialty Chemicals Co. Process for treating fish and shellfish to control bacterial contamination and/or growth
US5268185A (en) * 1991-06-07 1993-12-07 Rhone-Poulenc Inc. Process for treating red meat to control bacterial contamination and/or growth
US5192570A (en) * 1991-06-07 1993-03-09 Bender Fredric G Process for treating red meat to control bacterial contamination and/or growth
DE4305105C1 (de) * 1993-02-19 1994-08-18 Benckiser Knapsack Ladenburg Verwendung von sauren Natriumpolyphosphaten zur Behandlung von Fleisch und Geflügel
ATE196717T1 (de) * 1994-02-17 2000-10-15 Nestle Sa Farbstabilisiertes zerkleinertes fleisch
US5700507A (en) * 1995-07-21 1997-12-23 Rhone-Poulenc Inc. Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth
US5635231A (en) * 1996-03-19 1997-06-03 Rhone-Poulenc Inc. Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth
US6061830A (en) * 1999-02-05 2000-05-16 Easter Unlimited, Inc. Fabric costume with exterior molded flexible three-dimensional components for partially receiving and masking at least one body portion
DE60033034T2 (de) 1999-07-22 2007-07-12 Astaris Llc Antimikrobielle polyphosphate in nahrungsmittelbehandlung
US6440485B1 (en) * 2001-09-25 2002-08-27 Hill's Pet Nutrition, Inc. Pet food composition and method
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US8053047B2 (en) * 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
AU2005231831B2 (en) * 2004-04-02 2009-08-27 Curwood, Inc. Improved packaging method that causes and maintains the preferred red color of fresh meat
US8741402B2 (en) * 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US8545950B2 (en) * 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US9629374B2 (en) * 2008-11-07 2017-04-25 Kraft Foods Group Brands Llc Home-style meat product and method of producing same

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2735777A (en) * 1956-02-21 Process for the improvement of taste
US2823132A (en) * 1954-04-26 1958-02-11 Griffith Laboratories Stable pickle liquors for curing meat
US2937094A (en) * 1957-01-23 1960-05-17 Hygrade Food Products Corp Process of curing meats and composition therefor
US3028246A (en) * 1959-04-30 1962-04-03 Swift & Co Phosphate mixtures for curing meats
US3104978A (en) * 1960-12-07 1963-09-24 Hooker Chemical Corp New phosphate composition for curing meat and process for producing same
US3139347A (en) * 1963-04-22 1964-06-30 Griffith Laboratories Method of curing meat
US3401046A (en) * 1964-11-23 1968-09-10 Calgon Corp Method of making a composition useful in meat curing
IL25140A (en) * 1965-02-15 1970-01-29 Vaessen Schoemaker Holding Bv Additives and methods for improving the quality of protein containing nutrients
US3595679A (en) * 1970-01-15 1971-07-27 Armour & Co Treatment of bacon bellies
US3741777A (en) * 1970-10-06 1973-06-26 Armour & Co Treating process to improve separability of bacon slices
US3782975A (en) * 1971-10-01 1974-01-01 Milo Don Appleman Method of producing cured low sodium meat products
US3780192A (en) * 1973-03-27 1973-12-18 Merck & Co Inc Curing of meats
US3966974A (en) * 1973-12-19 1976-06-29 Canada Packers Limited Curing of meat using organic nitrites
US4543260A (en) * 1979-10-26 1985-09-24 Stauffer Chemical Company Process for curing bacon, product thereof and composition therefor
US4315015A (en) * 1980-10-14 1982-02-09 Armour And Company Process for preparing cooked bacon having reduced levels of N-nitrosamines

Also Published As

Publication number Publication date
US4781934A (en) 1988-11-01
CA1299430C (en) 1992-04-28

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041102