ES2033573A1 - Protective moisturising cream for meat - Google Patents

Protective moisturising cream for meat

Info

Publication number
ES2033573A1
ES2033573A1 ES919101139A ES9101139A ES2033573A1 ES 2033573 A1 ES2033573 A1 ES 2033573A1 ES 919101139 A ES919101139 A ES 919101139A ES 9101139 A ES9101139 A ES 9101139A ES 2033573 A1 ES2033573 A1 ES 2033573A1
Authority
ES
Spain
Prior art keywords
cream
meat
protective
degrees
pink
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.)
Granted
Application number
ES919101139A
Other languages
Spanish (es)
Other versions
ES2033573B1 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES9101139A priority Critical patent/ES2033573B1/en
Publication of ES2033573A1 publication Critical patent/ES2033573A1/en
Application granted granted Critical
Publication of ES2033573B1 publication Critical patent/ES2033573B1/en
Priority to ES9500828A priority patent/ES2091726B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Protective moisturising cream for meat.It consists of dissolved animal fat, white and odour-free (40%) vegetable oil (25%) sterilized water mixed with 96 degrees ethyl alcohol, the mixture is reduced by approximately 3 degrees (30%), and powdered soya protein (5%). The cream is available in three colours - pearly white, pink and yellow. Bright red colouring (0.2%) is added to make pink cream, and tartracine (0.2%) is added to make yellow cream.The alcohol content may be reduced or left out.The cream is used to protect fresh and frozen meat, to improve hygiene conditions, reduce wastage, to mature meat, to prevent moisture loss by evaporation, drying, and to avoid the effects of ambient humidity. It protects meat from ambient contamination, by reducing the proliferation of aerobic germs. It avoids freezer burn, dehydration and moisture loss in frozen meat.
ES9101139A 1991-05-09 1991-05-09 PROTECTIVE MOISTURIZING CREAM FOR MEAT Expired - Fee Related ES2033573B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES9101139A ES2033573B1 (en) 1991-05-09 1991-05-09 PROTECTIVE MOISTURIZING CREAM FOR MEAT
ES9500828A ES2091726B1 (en) 1991-05-09 1995-04-28 IMPROVEMENTS IN PATENT N- 9101139 BY PROTECTIVE MOISTURIZING CREAM FOR MEAT.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9101139A ES2033573B1 (en) 1991-05-09 1991-05-09 PROTECTIVE MOISTURIZING CREAM FOR MEAT

Publications (2)

Publication Number Publication Date
ES2033573A1 true ES2033573A1 (en) 1993-03-16
ES2033573B1 ES2033573B1 (en) 1994-02-01

Family

ID=8272319

Family Applications (2)

Application Number Title Priority Date Filing Date
ES9101139A Expired - Fee Related ES2033573B1 (en) 1991-05-09 1991-05-09 PROTECTIVE MOISTURIZING CREAM FOR MEAT
ES9500828A Expired - Fee Related ES2091726B1 (en) 1991-05-09 1995-04-28 IMPROVEMENTS IN PATENT N- 9101139 BY PROTECTIVE MOISTURIZING CREAM FOR MEAT.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES9500828A Expired - Fee Related ES2091726B1 (en) 1991-05-09 1995-04-28 IMPROVEMENTS IN PATENT N- 9101139 BY PROTECTIVE MOISTURIZING CREAM FOR MEAT.

Country Status (1)

Country Link
ES (2) ES2033573B1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3406081A (en) * 1966-10-14 1968-10-15 Grace W R & Co Method for preparing a coated meat product
US3483004A (en) * 1967-01-25 1969-12-09 Grace W R & Co Edible meat coating composition
US3653924A (en) * 1970-02-19 1972-04-04 Eduardo S Ind Method of preparing glazed food products
US4207347A (en) * 1978-08-23 1980-06-10 Eterna-Pak Fat based preservative coating and method for preserving foods
US4780326A (en) * 1980-03-28 1988-10-25 Matthias Stemmler Composition for making pigmented protective coatings on meat products

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9002067A (en) * 1989-09-27 1991-04-16 Fuji Oil Co Ltd MEAT PARTS WITH FILM OF SOY PROTEIN.
NL9002273A (en) * 1990-10-18 1992-05-18 Vink Maria Agnes Antonia MATERIAL FOR COVERING OR COATING FOOD AND METHODS FOR PREPARING THEREOF.
FR2674104B1 (en) * 1991-03-22 1993-07-23 Bourdin Jean Paul PROCESS FOR TREATING MEAT PARTS AND THE MEAT PRODUCT THEREFROM.
MX9300947A (en) * 1992-02-26 1994-08-31 Unilever Nv METHOD FOR PREPARING A FOOD PRODUCT.

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3406081A (en) * 1966-10-14 1968-10-15 Grace W R & Co Method for preparing a coated meat product
US3483004A (en) * 1967-01-25 1969-12-09 Grace W R & Co Edible meat coating composition
US3653924A (en) * 1970-02-19 1972-04-04 Eduardo S Ind Method of preparing glazed food products
US4207347A (en) * 1978-08-23 1980-06-10 Eterna-Pak Fat based preservative coating and method for preserving foods
US4780326A (en) * 1980-03-28 1988-10-25 Matthias Stemmler Composition for making pigmented protective coatings on meat products

Also Published As

Publication number Publication date
ES2091726A1 (en) 1996-11-01
ES2091726B1 (en) 1997-06-01
ES2033573B1 (en) 1994-02-01

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041102