ES2050153T3 - Metodos y composiciones para hacer mas tiernas y mejorar las caracteristicas sensoriales de carnes frescas. - Google Patents

Metodos y composiciones para hacer mas tiernas y mejorar las caracteristicas sensoriales de carnes frescas.

Info

Publication number
ES2050153T3
ES2050153T3 ES88302228T ES88302228T ES2050153T3 ES 2050153 T3 ES2050153 T3 ES 2050153T3 ES 88302228 T ES88302228 T ES 88302228T ES 88302228 T ES88302228 T ES 88302228T ES 2050153 T3 ES2050153 T3 ES 2050153T3
Authority
ES
Spain
Prior art keywords
meat
compositions
present
improve
methods
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
Application number
ES88302228T
Other languages
English (en)
Inventor
Deloy G Hendricks
Conly L Hansen
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.)
Utah State University Foundation
University of Utah
Original Assignee
Utah State University Foundation
University of Utah
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 Utah State University Foundation, University of Utah filed Critical Utah State University Foundation
Application granted granted Critical
Publication of ES2050153T3 publication Critical patent/ES2050153T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

LA PRESENTE INVENCION SE REFIERE A METODOS, COMPOSICIONES Y APARATO PARA TRATAR Y MEJORAR LA TERNURA Y CUALIDADES SENSORIALES DE CARNES ROJAS FRESCAS. LA PRESENTE INVENCION PROPORCIONA UN MECANISMO CON EL QUE CARNE DE BAJA CALIDAD SE PUEDE HACER TIERNA, SABROSA Y JUGOSA SIN AUMENTAR SIGNIOFICATIVAMENTE EL CONTENIDO EN GRASAS SATURADAS. ESTO SE LOGRA INYECTANDO LA CARNE CON INYECTADOS ADECUADOS. TALES INYECTADOS PUEDEN SER GRASAS VEGETALES NO SATURADAS, TALES COMO ACEITE DE MAIZ, AGUA E INCLUSO SEBO DE VACA U OTRAS GRASAS SATURADAS. SE PREFIERE INCLUIR UN LIGANTE EN EL INYECTADO, DE MODO QUE UNA PARTE SUSTANCIAL DEL INYECTADO SE CONSERVA DENTRO DE LA CARNE AUN DESPUES DE COCIDA. EL INCONVENIENTE DE INCLUIR UN LIGANTE A MENUDO ESTA EN UN PRODUCTO CARNICO DE SABOR SECO. LA PRESENTE INVENCION TAMBIEN INDICA LA CONSTRUCCION DE UN APARATO QUE PERMITE LA INYECCION DE FORMA SANITARIA. ADEMAS, LA INYECCION SE PUEDE EFECTUAR DE MODO QUE EL PRODUCTO CARNICO PUEDE TENER EL ASPECTO MOTEADO NATURAL.
ES88302228T 1987-03-23 1988-03-15 Metodos y composiciones para hacer mas tiernas y mejorar las caracteristicas sensoriales de carnes frescas. Expired - Lifetime ES2050153T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US2907987A 1987-03-23 1987-03-23

Publications (1)

Publication Number Publication Date
ES2050153T3 true ES2050153T3 (es) 1994-05-16

Family

ID=21847103

Family Applications (1)

Application Number Title Priority Date Filing Date
ES88302228T Expired - Lifetime ES2050153T3 (es) 1987-03-23 1988-03-15 Metodos y composiciones para hacer mas tiernas y mejorar las caracteristicas sensoriales de carnes frescas.

Country Status (5)

Country Link
EP (1) EP0284269B1 (es)
AT (1) ATE102440T1 (es)
CA (1) CA1314429C (es)
DE (1) DE3888219T2 (es)
ES (1) ES2050153T3 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ232312A (en) * 1989-03-07 1992-07-28 Snow Brand Milk Products Co Ltd Marbled meat: injected with cold emulsion of protein and fat
US4960599A (en) * 1989-09-20 1990-10-02 Cozzini, Inc. Cold particle suspension and injection process for meat
EP0671127A1 (de) * 1994-03-11 1995-09-13 Wiesenhof Geflügel-Kontor GmbH Einspritzen einer Öl-in-Wasser-Emulsion in Hähnchen als Vorbereitung zum Garvorgang
KR101491451B1 (ko) * 2012-09-28 2015-02-10 대상 주식회사 식육 가공용 유지 조성물 및 이것을 이용한 식육가공품
CN103750086A (zh) * 2014-01-09 2014-04-30 四川四海食品股份有限公司 一种肉品重组的方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3436230A (en) * 1966-12-13 1969-04-01 Clarence Michael Harper Jr Process for curing a meat product
US3675567A (en) * 1970-06-08 1972-07-11 Pillsbury Co Meat injection apparatus
GB8316903D0 (en) * 1983-06-22 1983-07-27 Miller R Tenderisation/curing of meat cuts

Also Published As

Publication number Publication date
EP0284269A3 (en) 1990-06-27
CA1314429C (en) 1993-03-16
DE3888219D1 (de) 1994-04-14
EP0284269B1 (en) 1994-03-09
ATE102440T1 (de) 1994-03-15
DE3888219T2 (de) 1994-06-16
EP0284269A2 (en) 1988-09-28

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