FR2288480A1 - Procede pour ameliorer la stabilite de la couleur de la viande fraiche - Google Patents
Procede pour ameliorer la stabilite de la couleur de la viande fraicheInfo
- Publication number
- FR2288480A1 FR2288480A1 FR7429741A FR7429741A FR2288480A1 FR 2288480 A1 FR2288480 A1 FR 2288480A1 FR 7429741 A FR7429741 A FR 7429741A FR 7429741 A FR7429741 A FR 7429741A FR 2288480 A1 FR2288480 A1 FR 2288480A1
- Authority
- FR
- France
- Prior art keywords
- ascorbic acid
- ascorbate
- stability
- esp
- animal
- 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
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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7429741A FR2288480A1 (fr) | 1974-08-30 | 1974-08-30 | Procede pour ameliorer la stabilite de la couleur de la viande fraiche |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7429741A FR2288480A1 (fr) | 1974-08-30 | 1974-08-30 | Procede pour ameliorer la stabilite de la couleur de la viande fraiche |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2288480A1 true FR2288480A1 (fr) | 1976-05-21 |
FR2288480B3 FR2288480B3 (fr) | 1977-06-17 |
Family
ID=9142715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7429741A Granted FR2288480A1 (fr) | 1974-08-30 | 1974-08-30 | Procede pour ameliorer la stabilite de la couleur de la viande fraiche |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2288480A1 (fr) |
-
1974
- 1974-08-30 FR FR7429741A patent/FR2288480A1/fr active Granted
Also Published As
Publication number | Publication date |
---|---|
FR2288480B3 (fr) | 1977-06-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
NO875014D0 (no) | Fremgangsmaate til behandling av kjoett. | |
MY104556A (en) | Anoxic slaughtering of poultry | |
CA2031584A1 (fr) | Etourdissement anoxique des volailles | |
Vimini et al. | Effect of delayed bleeding after captive bolt stunning on heart activity and blood removal in beef cattle | |
DE3867119D1 (de) | Verfahren zum betaeuben von lungenatmenden schlachttieren. | |
ES8205527A1 (es) | Metodo para influir en la calidad,particularmente en la ter-nura,de la carne de animales sacrificados por medio de una corriente electrica | |
GB1277964A (en) | Processing of hams or pork shoulders | |
US4224349A (en) | Meat tenderizing method | |
US4016292A (en) | Process for improving the color stability of fresh meat | |
IT1022080B (it) | Procedimento per migliorare la stabilita di colore della carne fresca | |
FR2288480A1 (fr) | Procede pour ameliorer la stabilite de la couleur de la viande fraiche | |
US2942982A (en) | Method of treating fresh meat | |
US3780192A (en) | Curing of meats | |
DE69106078D1 (de) | Verfahren zur Zartmachung von Fleisch vor dem Schlachten. | |
US3950555A (en) | Method of tenderizing and improving the flavor of food | |
US3128191A (en) | Processes for improving the flavor and tenderizing meat by ante-mortem injection of thamnidium and aspergillus | |
GB1465116A (en) | Process for improving the colour stability of fresh meat | |
GB1293449A (en) | Improvements in or relating to meat products | |
GB1021798A (en) | Improvements in or relating to a method of dressing hog carcasses | |
SU1007634A1 (ru) | Способ посола м са | |
US3076712A (en) | Process for tendering and preserving meat | |
SU446265A1 (ru) | Способ производства колбасных изделий | |
ATE10797T1 (de) | Verfahren zum enzymatischen reifen von fischen. | |
DE2441946A1 (de) | Verfahren zur verbesserung der farbstabilitaet von frischem fleisch | |
GB1243605A (en) | Improvements in or relating to the tenderizing of meat |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |