FR2594004A1 - PROCESS FOR THE MANUFACTURE OF MEAT PRESERVES - Google Patents
PROCESS FOR THE MANUFACTURE OF MEAT PRESERVES Download PDFInfo
- Publication number
- FR2594004A1 FR2594004A1 FR8701448A FR8701448A FR2594004A1 FR 2594004 A1 FR2594004 A1 FR 2594004A1 FR 8701448 A FR8701448 A FR 8701448A FR 8701448 A FR8701448 A FR 8701448A FR 2594004 A1 FR2594004 A1 FR 2594004A1
- Authority
- FR
- France
- Prior art keywords
- pieces
- meat
- microwaves
- kgy
- immersing
- 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.)
- Pending
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
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/005—Preserving by heating
-
- 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
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Procédé pour la fabrication de conserves de viande, grâce auquel la période de conservation de la viande à la température ambiante, tout en gardant la valeur nutritionnelle de celle-ci, de même que ses caractéristiques physiques et organoleptiques, dépasse six mois, caractérisé par le fait qu'il comprend les étapes consistant à : a) immerger des morceaux de viande qui présentent une dimension prédéterminée dans une solution renfermant au maximum 3% en poids de chlorure de sodium, approximativement 1% en poids de polyphosphates, et au plus 50 parties par million de nitrites, et injecter cette même solution dans lesdits morceaux de viande ; b) immerger lesdits morceaux dans un sirop ; c) les cuire jusqu'à obtention d'une surface séchée, légèrement grillée ; d) chauffer les morceaux par cuisson jusqu'à ce que tous leurs points dépassent 75 degrés C, pendant au moins 15 minutes ; e) les emballer sous un vide standard poussé ; f) refroidir et congeler lesdits morceaux ; et g) exposer les morceaux emballés à des micro-micro-ondes.Process for the manufacture of canned meat, thanks to which the period of conservation of the meat at room temperature, while keeping the nutritional value thereof, as well as its physical and organoleptic characteristics, exceeds six months, characterized by the comprises the steps of: a) immersing pieces of meat which have a predetermined size in a solution containing not more than 3% by weight of sodium chloride, approximately 1% by weight of polyphosphates, and not more than 50 parts per million nitrites, and inject this same solution into said pieces of meat; b) immersing said pieces in a syrup; c) cook them until a dry, lightly toasted surface is obtained; d) heat the pieces by cooking until all their points are above 75 degrees C, for at least 15 minutes; (e) pack them under a high standard vacuum; f) cooling and freezing said pieces; and g) exposing the wrapped pieces to microwaves.
Description
Procédé pour la fabrication de conserves de viandeProcess for making canned meat
La présente invention se rapporte à un procédé pour la fabrica- The present invention relates to a method for the manufacture of
tion de conserves de viande, à partir de boeuf maigre, sans tendons, et, canned meat, from lean beef, without tendons, and,
plus particulièrement, à un procédé basé sur l'utilisation d'un rayonne- more particularly, to a process based on the use of a rayon
ment de type gamma, combiné à un traitement traditionnel des viandes Gamma type combined with traditional meat
comestibles, dans le but de les conserver à la température ambiante au- edible, in order to keep them at room temperature
delà de six mois, en gardant leur valeur nitritionnelle maximale et leurs beyond six months, keeping their maximum nitrate value and their
caractéristiques physiques et organoleptiques. physical and organoleptic characteristics.
Actuellement, la viande en morceaux frigorifiée peut être com- Currently, chilled meat can be
mercialisée sur une période de temps maximale de trois jours; lorsqu'elle marketed over a period of up to three days; when
est congelée, la durée de conservation augmente de façon significative. is frozen, the shelf life increases significantly.
Quelle que soit sa forme, la viande n'ayant subi aucun processus de cuis- Whatever its form, meat has not undergone any cooking process
son présente un débouché commercial très limité, parce qu'elle provient its presents a very limited commercial outlet, because it comes from
d'un terrain qui n'a pas été déclaré exempt du virus de la fièvre aphteuse. land that has not been declared free from foot-and-mouth disease virus.
Par le procédé de la présente invention, il est possible de conserver, à la température ambiante, de la viande en morceaux exempte d'éléments pathogènes contaminants ou dégradants, cette viande pouvant By the method of the present invention, it is possible to preserve, at room temperature, meat in pieces free from contaminating or degrading pathogenic elements, this meat being able to
être commercialisée au-delà de six mois, sans que l'on ait besoin d'uti- to be marketed beyond six months, without the need for
liser des boites en fer blanc ou d'avoir recours à la stérilisation dans tinplate cans or to use sterilization in
des autoclaves.autoclaves.
De cette façon, il est possible d'atteindre des marchés qui ne In this way, it is possible to reach markets that do not
possèdent pas d'installations de refroidissement dans la chaine de dis- have no cooling facilities in the supply chain
tribution, dans le but de remplacer les conserves alimentaires, d'éliminer le surcoût dû à la mise en oeuvre de basses températures durant le stockage, la manutention et/ou le transport, de surmonter toutes les limitations imposées pour raisons sanitaires ou par suite d'une quarantaine préventive pour le contrôle de lapeste ou des contaminations, d'adapter la durée de in order to replace canned foods, to eliminate the additional cost of low temperatures during storage, handling and / or transport, to overcome all limitations imposed for health reasons or as a result of preventative quarantine for the control of measles or contaminations, to adapt the duration of
l'intervalle de ravitaillement aux meilleurs intérêts économiques et com- the supply interval with the best economic interests and
merciaux, de stocker les produits en fonction des exigences de la produe- merchandise, to store the products according to the requirements of the product.
tion ou de la commercialisation.tion or marketing.
Les résultats varient en fonction du type de viande de son de- The results vary according to the type of meat of his
gré initial de contamination, de la combinaison de traitements qui est initial consent of contamination, of the combination of treatments which is
utilisée et/ou de l'emballage.used and / or packaging.
Lorsque l'on met en oeuvre le procédé de la présente invention, il est nécessaire de choisir du boeuf maigre, sans tendons, de premier choix, présentant un degré minimal de contamination, et n'ayant pas été When carrying out the process of the present invention, it is necessary to select lean beef, without tendons, of first choice, having a minimal degree of contamination, and having not been
exposé à l'air plus de 2 jours.exposed to the air more than 2 days.
Les morceaux obtenus dans une chambre de découpage, équipée con- The pieces obtained in a cutting chamber, equipped with
formément à toutes les exigences sanitaires, ne dépassent pas 3 cm d'épais- according to all health requirements, do not exceed 3 cm thick
seur. Pour réduire l'activité de l'eau, on immerge les morceaux dans, et on leur injecte, une solution ne contenant pas plus de 3 % en poids de chlorure de sodium, approximativement 1 à 5 % en poids de polyphosphates, sor. To reduce the activity of the water, the pieces are immersed in and injected with a solution containing not more than 3% by weight of sodium chloride, approximately 1 to 5% by weight of polyphosphates,
et au plus 50 parties par million de nitrites. and at most 50 parts per million of nitrites.
Une fois cette salaison achevée, les morceaux sont immergés dans un sirop et, immédiatement après, ils sont cuits jusqu'à ce que leur Once this curing is complete, the pieces are immersed in a syrup and, immediately after, they are cooked until their
surface devienne sèche et légèrement grillée. surface becomes dry and lightly toasted.
Les morceaux sont chauffés par n'importe quel processus de cuis- Pieces are heated by any cooking process
son (ébullition, micro-ondes, four, etc.) jusqu'à ce que leur point in- (boiling, microwaves, oven, etc.) until their
terne le plus froid atteigne 75 C, en maintenant cette température pen- the coldest dullness reaches 75 C, maintaining this temperature
dant 15 minutes de façon à éliminer toute activité enzymatique, divers 15 minutes in order to eliminate any enzyme activity, various
virus et microbes et le liquide rose. viruses and microbes and the pink liquid.
Ensuite, les morceaux sont emballés, sous un vide standard pous- Then the pieces are packed under a standard vacuum.
sé. A ce stade, des sauces ou des assaisonnements peuvent être ajoutés. sé. At this point, sauces or seasonings can be added.
Les récipients doivent être capables de conserver les aliments au-delà de six mois, sous n'importe quel climant, en plus d'être étanches Containers must be able to store food beyond six months, under any air condition, and be watertight
au gaz et opaques vis-à-vis de la lumière et du rayonnement ultraviolet. gas and opaque to light and ultraviolet radiation.
Ils doivent être capables de supporter une variation de température sur They must be able to withstand a temperature variation on
C et une dose de micro-micro-ondes ne dépassant pas 50 KGy. C and a dose of micro-microwaves not exceeding 50 KGy.
Une fois la mise sous emballage réalisée, chaque emballage est Once packaging is done, each package is
refroidi jusqu'aux environs du point de congélation de la viande, et en- cooled to around the freezing point of the meat, and
suite, jusqu'à -30 C, par un processus de congélation rapide. further, down to -30 C, by a rapid freezing process.
Ensuite, on fait passer le produit à travers une chambre de micro-microondes. Cette opération peut être effectuée une fois que le produit a déjà été emballé en vue de sa commercialisation finale, à la condition que chaque morceau entier soit à une température inférieure à Then, the product is passed through a micro-microwave chamber. This may be done once the product has already been packaged for final marketing, provided that each whole piece is at a temperature below
-25 C, jusqu'à ce qu'il soit retiré de la chambre. Le produit doit absor- -25 C, until removed from the chamber. The product must absorb
ber une dose de rayonnement gamma de plus de 15 KGy et de moins de 45 KGy. ber a dose of gamma radiation of more than 15 KGy and less than 45 KGy.
La vitesse d'irradiation peut atteindre 2 KGy/minute. The irradiation rate can reach 2 KGy / minute.
Suivant un mode de réalisation préféré, on choisit du boeuf In a preferred embodiment, beef is selected
maigre, sans tendons, de premier choix, présentant un degré de contamina- lean, without tendons, of first choice, with a degree of contamina-
tion minimal, pas plus de 3 jours ne s'étant écoulés depuis l'abattage. minimum period, not more than 3 days after the slaughter.
Le produit est découpé en tranches de 3 cm d'épaisseur, dans la chambre de découpage d'une usine de stockage à froid ayant qualité pour exporter en tous lieux. The product is cut into slices 3 cm thick, in the cutting chamber of a cold storage plant with quality to export to all places.
Les morceaux passent à travers une machine de salaison, con- The pieces pass through a salting machine,
tenant une solution de 2 % en poids de chlorure de sodium, 3 % en poids de tripolyphosphate de sodium, et 25 parties par million de nitrite de holding a solution of 2% by weight of sodium chloride, 3% by weight of sodium tripolyphosphate, and 25 parts per million of nitrite of
sodium. Puis, on les laisse s'égoutter pendant 5 minutes. sodium. Then, they are left to drain for 5 minutes.
Ensuite, les morceaux sont immergés dans un bain de jus d'orange et immédiatement chauffés jusqu'à ce que leur surface soit légèrement grillée. Ensuite, on les fait passer à travers un four à micro-ondes, en conservant suffisamment d'espace entre chaque morceau pour être sût que le traitement s'effectue sur toutes leurs faces, puis, on les fait Then the pieces are immersed in an orange juice bath and immediately heated until their surface is lightly toasted. Then, they are passed through a microwave oven, keeping enough space between each piece to be sure that the treatment is done on all their faces, then, we make them
cuire à 75 C, pendant 15 minutes.cook at 75 ° C for 15 minutes.
Ensuite, les morceaux sont transférés à une machine d'emballage automatique sous vide par thermoformage. Une étude de marché fournira la quantité appropriée de morceaux par sachet; trois morceaux est un nombre qui réduit les coûts de manière significative. Pendant l'étape Then, the pieces are transferred to an automatic vacuum packing machine by thermoforming. A market study will provide the appropriate amount of pieces per bag; three pieces is a number that reduces costs significantly. During the stage
d'emballage, des sauces ou des assaisonnements peuvent être ajoutés. packaging, sauces or seasonings can be added.
A titre de feuille de base thermoformable pour l'emballage, on utilise un co-extrudat polyamide-polyéthylène traité avec de l'aluminium de 300 microns d'épaisseur. A titre de couvercle, on utilise un matériau tricouches formé par un film de polyéthylène téréphtalate bi-orienté, de 12 microns d'épaisseur, un film d'aluminium de coefficient de dureté de 0 et d'une épaisseur de 10 microns et, comme film interne, un film de polyéthylène de 70 microns d'épaisseur. L'adhésif utilisé peut être As a thermoformable base sheet for packaging, a polyamide-polyethylene coextrudate treated with aluminum 300 microns thick is used. As a cover, a three-layer material formed by a bi-oriented polyethylene terephthalate film, 12 microns thick, an aluminum film with a hardness coefficient of 0 and a thickness of 10 microns is used. inner film, a polyethylene film 70 microns thick. The adhesive used can be
un polyisocyanate aliphatique.an aliphatic polyisocyanate.
Le produit déjà emballé est exposé à une température proche de son point de congélation, et, ensuite, par un processus de congélation rapide, à une température descendant jusqu'à -30 C. Les emballages sont stockés dans des boites en carton, qui ménagent une température plus stable et les protègent de la déchirure, du perçage, de la lumière et du The already packaged product is exposed to a temperature close to its freezing point, and then by a rapid freezing process, at a temperature down to -30 C. The packages are stored in cardboard boxes, which are gentle a more stable temperature and protect them from tearing, piercing, light and
rayonnement ultraviolet. Ces botes ne sont ouvertes que lorsque les em- ultraviolet radiation. These boxes are only opened when the
ballages doivent être présentés dans les magasins de revente. En plus de toutes autres informations imprimées nécessaires, les boîtes porteront également le symbole international des produits irradiés, qui change de wrappings must be presented in resale shops. In addition to any other necessary printed information, the boxes will also carry the international symbol of irradiated products, which changes from
couleur à réception d'une dose supérieure à 10 KGy. color upon receipt of a dose greater than 10 KGy.
Les boites pénètrent dans une chambre de micro-micro-ondes pour être exposées à un rayonnement gamma à un débit de dose qui peut atteindre 2 KGy par minute, jusqu'à une dose minimale de 20 KGy. La dose maximale ne dépassera pas 35 KGy. Lorsqu'il est exposé au rayonnement, le produit The boxes enter a microwaves chamber to be exposed to gamma radiation at a dose rate of up to 2 KGy per minute, up to a minimum dose of 20 KGy. The maximum dose will not exceed 35 KGy. When exposed to radiation, the product
dans son entier doit présenter une température inférieure à -25 C. in its entirety must have a temperature below -25 C.
Claims (9)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AR30307786 | 1986-02-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2594004A1 true FR2594004A1 (en) | 1987-08-14 |
Family
ID=3478373
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8701448A Pending FR2594004A1 (en) | 1986-02-07 | 1987-02-06 | PROCESS FOR THE MANUFACTURE OF MEAT PRESERVES |
Country Status (10)
Country | Link |
---|---|
JP (1) | JPS62248446A (en) |
CN (1) | CN87100859A (en) |
BR (1) | BR8700338A (en) |
DE (1) | DE3700880A1 (en) |
FR (1) | FR2594004A1 (en) |
GB (1) | GB2187081A (en) |
IL (1) | IL81488A0 (en) |
IT (1) | IT1201166B (en) |
MA (1) | MA20873A1 (en) |
NL (1) | NL8700067A (en) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02190142A (en) * | 1989-01-19 | 1990-07-26 | Toyo Suisan Kaisha Ltd | Preparation of retort livestock meat food |
CN1034471C (en) * | 1992-06-27 | 1997-04-09 | 云南省微生物研究所 | No Mould ham salting method |
GB9315020D0 (en) * | 1993-07-20 | 1993-09-01 | Sun Valley Poultry | Improvements relating to saleable meat products |
BR0012678A (en) * | 1999-07-22 | 2002-04-09 | Astaris Llc | Antimicrobial polyphosphates in food processing |
MXPA04012771A (en) * | 2002-06-07 | 2005-05-27 | Promethean Lifesciences Inc | Sterilization, stabilization and preservation of functional biologics. |
US8029893B2 (en) | 2004-04-02 | 2011-10-04 | Curwood, Inc. | Myoglobin blooming agent, 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 |
US8545950B2 (en) | 2004-04-02 | 2013-10-01 | Curwood, Inc. | Method for distributing a myoglobin-containing food product |
US8741402B2 (en) | 2004-04-02 | 2014-06-03 | Curwood, Inc. | Webs with synergists that promote or preserve the desirable color of meat |
US8110259B2 (en) | 2004-04-02 | 2012-02-07 | Curwood, Inc. | Packaging articles, films and methods that promote or preserve the desirable color of meat |
US8470417B2 (en) | 2004-04-02 | 2013-06-25 | Curwood, Inc. | Packaging inserts with myoglobin blooming agents, packages and methods for packaging |
US7867531B2 (en) | 2005-04-04 | 2011-01-11 | Curwood, Inc. | Myoglobin blooming agent containing shrink films, packages and methods for packaging |
EP1857270B1 (en) | 2006-05-17 | 2013-04-17 | Curwood, Inc. | Myoglobin blooming agent, films, packages and methods for packaging |
WO2012016153A1 (en) * | 2010-07-30 | 2012-02-02 | Hormel Foods Corporation | Fresh meat color in vacuum packaged or modified atmosphere packaged fresh meat products |
CN104544144A (en) * | 2013-10-14 | 2015-04-29 | 陈创 | Making method of roasted comb-shaped meat coated with paste |
CN103548975A (en) * | 2013-11-12 | 2014-02-05 | 镇江市源春肉制品有限公司 | Method for fresh-keeping treatment of meat product |
JP6343538B2 (en) * | 2014-09-29 | 2018-06-13 | 大和製罐株式会社 | Method for radiation sterilization of raw meat in containers |
CN106538667A (en) * | 2016-11-25 | 2017-03-29 | 山东好当家海洋发展股份有限公司 | A kind of preservation method of fish block |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2946692A (en) * | 1957-08-22 | 1960-07-26 | Du Pont | Process of curing meat and composition therefor |
US3845227A (en) * | 1972-10-03 | 1974-10-29 | Us Army | Method of producing corned beef |
US4206241A (en) * | 1975-05-09 | 1980-06-03 | Bibhuti Atma R | Method of preparing fowl |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5733535A (en) * | 1980-08-02 | 1982-02-23 | Takeshi Takahashi | Method for heating and cooling of food |
-
1987
- 1987-01-13 NL NL8700067A patent/NL8700067A/en not_active Application Discontinuation
- 1987-01-14 DE DE19873700880 patent/DE3700880A1/en not_active Ceased
- 1987-01-20 IT IT19109/87A patent/IT1201166B/en active
- 1987-01-27 BR BR8700338A patent/BR8700338A/en unknown
- 1987-01-30 GB GB08702097A patent/GB2187081A/en not_active Withdrawn
- 1987-02-03 JP JP62023416A patent/JPS62248446A/en active Pending
- 1987-02-05 IL IL81488A patent/IL81488A0/en unknown
- 1987-02-06 MA MA21107A patent/MA20873A1/en unknown
- 1987-02-06 CN CN198787100859A patent/CN87100859A/en active Pending
- 1987-02-06 FR FR8701448A patent/FR2594004A1/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2946692A (en) * | 1957-08-22 | 1960-07-26 | Du Pont | Process of curing meat and composition therefor |
US3845227A (en) * | 1972-10-03 | 1974-10-29 | Us Army | Method of producing corned beef |
US4206241A (en) * | 1975-05-09 | 1980-06-03 | Bibhuti Atma R | Method of preparing fowl |
Non-Patent Citations (2)
Title |
---|
J. MILK FOOD TECHNOL., vol. 37, no. 2, 1974, pages 86-93; D.B. ROWLEY et al.: "Status of the radappertization of meats" * |
PROCEEDINGS OF A SYMPOSIUM, 24.-28. November 1980, Colombo, COMBINATION PROCESSES IN FOOD IRRADIATION; INTERNATIONAL ATOMIC ENERGY AGENCY, Vienna, 1981, pages 180-201; E. WIERBICKI: "Technological feasibility of preserving meat, poultry and fish products by using a combination of conventional additives, mild heat treatment and irradiation" * |
Also Published As
Publication number | Publication date |
---|---|
DE3700880A1 (en) | 1987-08-13 |
MA20873A1 (en) | 1987-10-01 |
JPS62248446A (en) | 1987-10-29 |
IT1201166B (en) | 1989-01-27 |
IL81488A0 (en) | 1987-09-16 |
IT8719109A0 (en) | 1987-01-20 |
GB8702097D0 (en) | 1987-03-04 |
NL8700067A (en) | 1987-09-01 |
BR8700338A (en) | 1987-06-16 |
GB2187081A (en) | 1987-09-03 |
CN87100859A (en) | 1987-08-19 |
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