FR2291704A1 - Procede pour ameliorer la conservation et la manipulation a froid de poisson et de viande a l'etat de matieres premieres - Google Patents

Procede pour ameliorer la conservation et la manipulation a froid de poisson et de viande a l'etat de matieres premieres

Info

Publication number
FR2291704A1
FR2291704A1 FR7535512A FR7535512A FR2291704A1 FR 2291704 A1 FR2291704 A1 FR 2291704A1 FR 7535512 A FR7535512 A FR 7535512A FR 7535512 A FR7535512 A FR 7535512A FR 2291704 A1 FR2291704 A1 FR 2291704A1
Authority
FR
France
Prior art keywords
meat
fish
improving
storage
raw materials
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
FR7535512A
Other languages
English (en)
Other versions
FR2291704B1 (fr
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
Publication of FR2291704A1 publication Critical patent/FR2291704A1/fr
Application granted granted Critical
Publication of FR2291704B1 publication Critical patent/FR2291704B1/fr
Granted 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
    • A23B4/12—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
    • A23B4/14—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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics

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)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR7535512A 1974-11-21 1975-11-20 Procede pour ameliorer la conservation et la manipulation a froid de poisson et de viande a l'etat de matieres premieres Granted FR2291704A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE7414633A SE7414633L (sv) 1974-11-21 1974-11-21 Sett vid kylhantering av ravaror av animalt ursprung

Publications (2)

Publication Number Publication Date
FR2291704A1 true FR2291704A1 (fr) 1976-06-18
FR2291704B1 FR2291704B1 (fr) 1980-04-04

Family

ID=20322774

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7535512A Granted FR2291704A1 (fr) 1974-11-21 1975-11-20 Procede pour ameliorer la conservation et la manipulation a froid de poisson et de viande a l'etat de matieres premieres

Country Status (7)

Country Link
JP (1) JPS5176457A (fr)
DE (1) DE2552354A1 (fr)
DK (1) DK518375A (fr)
FR (1) FR2291704A1 (fr)
GB (1) GB1530476A (fr)
NO (1) NO140956C (fr)
SE (1) SE7414633L (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2440697A1 (fr) * 1978-11-10 1980-06-06 Jaeger Produits Procede de fabrication de produit alimentaire par maturation et dessication
EP0029503A1 (fr) * 1979-10-25 1981-06-03 Stauffer Chemical Company Saucisse du type fermenté et sa préparation
EP0770336A1 (fr) * 1995-10-24 1997-05-02 Societe Des Produits Nestle S.A. Viande réformée
EP0842612A1 (fr) * 1996-11-06 1998-05-20 Societe Des Produits Nestle S.A. Incorporation de graisse
EP0842613A1 (fr) * 1996-11-06 1998-05-20 Societe Des Produits Nestle S.A. Procédé de salami

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE8603420L (sv) * 1986-08-14 1988-02-15 Tetra Pak Ab Sett att reducera helsoriskerna vid hantering av forpackade, icke-steriliserade livsmedel
GB2210246B (en) * 1987-10-02 1991-07-03 New Covent Garden Soup Co Food product

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2440697A1 (fr) * 1978-11-10 1980-06-06 Jaeger Produits Procede de fabrication de produit alimentaire par maturation et dessication
EP0029503A1 (fr) * 1979-10-25 1981-06-03 Stauffer Chemical Company Saucisse du type fermenté et sa préparation
EP0770336A1 (fr) * 1995-10-24 1997-05-02 Societe Des Produits Nestle S.A. Viande réformée
EP0842612A1 (fr) * 1996-11-06 1998-05-20 Societe Des Produits Nestle S.A. Incorporation de graisse
EP0842613A1 (fr) * 1996-11-06 1998-05-20 Societe Des Produits Nestle S.A. Procédé de salami

Also Published As

Publication number Publication date
DE2552354A1 (de) 1976-05-26
NO140956B (no) 1979-09-10
NO140956C (no) 1979-12-19
SE7414633L (sv) 1976-05-24
NO753908L (fr) 1976-05-24
FR2291704B1 (fr) 1980-04-04
GB1530476A (en) 1978-11-01
DK518375A (da) 1976-05-22
JPS5176457A (fr) 1976-07-02

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Legal Events

Date Code Title Description
ST Notification of lapse