GB1562568A - Meat traetment - Google Patents
Meat traetment Download PDFInfo
- Publication number
- GB1562568A GB1562568A GB36742/75A GB3674275A GB1562568A GB 1562568 A GB1562568 A GB 1562568A GB 36742/75 A GB36742/75 A GB 36742/75A GB 3674275 A GB3674275 A GB 3674275A GB 1562568 A GB1562568 A GB 1562568A
- Authority
- GB
- United Kingdom
- Prior art keywords
- emulsion
- meat
- roasts
- oil
- water
- 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
Links
- 235000013372 meat Nutrition 0.000 title claims description 55
- 239000000839 emulsion Substances 0.000 claims description 58
- 238000000034 method Methods 0.000 claims description 28
- 230000008569 process Effects 0.000 claims description 27
- 230000008014 freezing Effects 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 25
- 238000010257 thawing Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims description 13
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 239000007764 o/w emulsion Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- 230000006872 improvement Effects 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical group [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 4
- 239000002569 water oil cream Substances 0.000 claims description 4
- 230000004580 weight loss Effects 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims description 3
- 239000004324 sodium propionate Substances 0.000 claims description 3
- 235000010334 sodium propionate Nutrition 0.000 claims description 3
- 229960003212 sodium propionate Drugs 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 210000001087 myotubule Anatomy 0.000 claims description 2
- 230000035515 penetration Effects 0.000 claims description 2
- 235000010288 sodium nitrite Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000003002 pH adjusting agent Substances 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002597 lactoses Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23B4/06—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
-
- 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
- A23B4/07—Thawing subsequent to freezing
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
(54) MEAT TREATMENT
(71) WE, INOVAN CONSULTING CORPORATION LIMITED, a Corporation incorporated under the laws of the province of Ontario, Canada, whose head office address is c/o Jeffery, Frost & Robertson, 2 Charlton Street, Toronto, 200 Ontario, Canada, do hereby declare the invention for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:
This invention relates to treatment of meat to reduce defrosting weight losses on thawing.
It is well known that, when meat is defrosted, drip losses may range between six and twelve percent and cooking losses may range between twenty and thirty percent of the frozen weight of the meat. The losses which are caused in this way are a source of severe financial loss to the meat user.
It has now been found that by treatment of meat with an oil-in-water emulsion comprising water, an edible oil and an edible emulsifying agent defrosting weight losses by dripping during thawing may be reduced. Additionally, the emulsion increases juiciness and tenderness of meat treated with it. In some cases, the use of the emulsion can also reduce cooking losses of weight when the meat is subsequently cooked, and can improve the quality of low-grade meat which is frozen and subsequently thawed, by making such meat more juicy.
The meat can be injected with the emulsion before freezing, or the meat can be frozen and then thawed in a bath of the emulsion, or, preferably, both steps can be carried out.
For best effects, fresh meat is injected with the emulsion pnor to freezing, so that it is saturated with the emulsion. Then, when the meat is to be unfrozen, it is placed in a bath of the same emulsion, which transmits heat to it to aid it in thawing. Some desirable effects can be obtained merely by injecting the meat with the emulsion prior to freezing. but permitting it to thaw in air, or by permitting meat which has not been injected prior to freezing to thaw in a bath of the emulsion. However, neither of these latter processes is preferred.
The emulsion used according to the invention is formed in its simplest form of water, an edible oil, and an edible emulsifying agent. Preferably a preservative is also added to inhibit mould and bacteria formation. The preferred emulsifying agent is water-soluble lecithin, although other edible emulsifying agents commonly employed in food products can be used, if desired. The preferred oil is rapeseed oil. Preferred preservatives to be used with the emulsion are sodium nitrite and sodium propionate, although many other suitable preservatives will be known to persons skilled in the art.
When the emulsion is intended to be injected into the meat prior to freezing, it preferably contains a simple edible sugar, such as lactose. The presence of the sugar appears to reduce the amount of tissue damage caused by moisture expansion during freezing. While the mechanism is not fully understood, it is believed that the sugar modifies the shape of the ice crystals which are formed. If desired, the sugar may be present in the emulsion when it is to be used as a thawing bath as well.
It is preferable, in order to achieve the full benefit of the invention, that the pH of the meat not be too acid. It has been found that cooking losses are reduced if the pH of the meat is not lower than 5.5. When the pH of the meat prior to freezing is below 5.5, it is preferred to adjust it upwardly by the addition of a pH adjusting agent, which is an edible salt of a strong base and weak acid. Sodium citrate, sodium bicarbonate, sodium acetate and sodium propionate are preferred salts. The pH should be adjusted to a value in the range 5.5 - 7.0, more preferably 6.0 - 6.5. If the emulsion is injected into the meat prior to freezing, the pH adjusting agent can be included in the emulsion to be injected. If the emulsion is used only as a defrosting bath, then the pH adjusting agent is injected into the meat prior to freezing, in a suitable edible carrier.
The relative amounts of oil and water in the emulsion are not too critical, although they must be such that a stable oil-in-water emulsion can be formed with the emulsifying agent used. If the amount of oil in the emulsion is small, the effectiveness to reduce cooking losses decreases, although some benefit is still obtained. If the amount of oil is large, and the emulsion is used as a thawing bath, thawing proceeds more slowly than when increased water is present. Preferably, the emulsion contains considerably more oil than water on a weight basis. Where a simple sugar is included, it is preferred to saturate the water phase with it prior to the formation of the water-oil emulsion. The emulsifying agent and preservative are added in sufficient quantities to carry out their emulsifying and preserving functions as will be known to one skilled in the art.
When the emulsion is injected into the meat prior to freezing, injection of an amount of 5-8%, based on the weight of the meat, is preferred.
The thawing temperature for thawing in a bath of emulsion according to the invention is not critical. Obviously, the temperature of the emulsion must be above freezing. Preferably, the temperature should not be so high that evaporation losses from the emulsion require frequent replenishment of emulsion, driving up costs. It is preferred that thawing take place at room temperature, or below, as the bacteria formation shortens the useful life of the emulsion at higher temperatures.
The term "meat" as used herein includes edible flesh of mammals, birds and fish, which flesh is freezable for storage.
The invention is further illustrated in the following Examples.
Example 1
(a) Preparation of the Emulsion
Thirty grams of lecithin were dissolved in 290 grams of rapeseed oil. A saturated solution of a-lactose in water was formed at 40"C, and was cooled slowly to form a supersaturated lactose solution. The supersaturated solution was placed in a "Waring" (trade mark) blender and was agitated at medium speed. The lecithin-oil solution was added slowly and the mixture was blended for about two minutes. The blended mixture was then passed through an "Erweka" (trade mark) homogenizer. The emulstion thus formed did not separate despite months of storage at 4"C.
(b) Use of the Emulsion to Defrost Meat
Roasts weighing 7-8 kilograms of boneless beef were frozen and then defrosted in 12 litres of the emulsion of Example 1(a), which was held at 4"C. Similar roasts, which acted as controls were defrosted in air at 4"C. In certain cases a roast was cut in half while still in a frozen state. One half of the roast was defrosted in the emulsion (4"C) and the other half, which acted as control, was defrosted (4" C) in air. The temperature at the centre of the roasts was monitored by thermo-couple and when it reached 4"C the roasts were weighed and drip losses were calculated. Table 1 shows the results of these experiments.
Table 1
Comparison of drip losses ofroasts defrosted in air
and in oil-water emulsion
Drip losses in air Drip losses in emulsion
% %
Roast No. 1 8.3 Roast No. 11 5.6 " " 2 6.5 " " 12 0.5
" " 3 3.7 " " 13 0.0
" " 4 4.8 " " 14 0.0 " " 5 8.8 " " 15 5.3
" " 6 7.7 " " 16 1.5
" " 7a* 6.4 " " 7b* 1.6
" " 8a 4.0 " " 8b 0.4 " 10.2 " " 9b 1.9 " " 10a 12.0 " " 10b 1.6
Average 7.2 Average 1.8
* a and b were halves of the same roast.
After the roasts had been defrosted they were cooked (149 C) to an internal temperature of 51.6"C. The rate of penetration of heat into the meat was measured and in all instances it was slightly lower with the pieces which had been defrosted in the oil-water emulsion. When the roasts had cooled to room temperature they were cut in an identical manner and colour, texture, juiciness and flavour were noted. In most instances the meat which had been defrosted in the emulsion was considered, by a panel of three persons, to possess a somewhat superior colour, texture and juiciness. The average free water of roasts which were defrosted in the air and in the emulsion were 45.1%and 50.9% respectively. The average shear values of roasts which were defrosted in air and in the emulsion were 5.4 lbs. and 3.9 Ibs. respectively. These objective tests indicated that the roasts which were defrosted in the emulsion were more juicy and more tender than were the controls.
Example 2 Use of the Emulstion to Saturate meat before Freezing
An improvement in drip loss occurs when meat is saturated with the emulsion prior to being frozen, even if it is thawed in air. Samples of round steak (100 - 125 gram cubes) were injected with 5% of weight of the emulsion of Example 1 (a) frozen and stored for three days.
The samples were then thawed in air at 4"C. The average drip loss of control samples was 4.92%, whereas the average drip loss of injected samples was 2.26%. The variations in percentage weight losses within each of the control group and the injected group were very small.
Example 3 - Use of the Emulsion as Injection before Freezing and as Defrosting Medium
A still greater improvement is noted when the emulsion is injected into a roast of beef prior to freezing as in Example 2 and the thawing takes place in an emulsion bath as in Example 1.
The improvement is even more pronounced when the pH of the beef is checked prior to freezing and is adjusted to 6.0 by the addition of a 5% solution of sodium citrate.
Five to six kilogram roasts were cut in half cross-sectional to muscle fibers, one half was injected with emulsion (7-11% by weight), and stored at 4"C for 24 hours, then frozen at -18"C (still air) and stored at -18"C between two days to six months. At the end of two days, one month, three months and six months frozen storage, roasts were taken out and thawed in fresh emulsion at 4"C. After thawing they were oven roasted at 149"C to an internal temperature of 52"C. They were cooled at room temperature and weighed. The total loss calculated between fresh and cooked roasts. One half of each roast was used as a control. The control was not injected with emulsion prior to frozen storage and subsequently was thawed in the air at 4"C prior to roasting.
The following Table 2 shows the results obtained.
Table2
Frozen % Total loss (Drip and Cooking)
Storage Time Control Injected
2 days 15.7 14.0 month 21.4 13.9
3 months 22.5 16.1
6 months 24.5 19.5
WHAT WE CLAIM IS:
1. A process for treating fresh meat, which process comprises injecting the meat with an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent, and then freezing the meat.
2. A process according to claim 1 in which the pH of the meat is adjusted to 5.5 to 7.0 before freezing.
3. A process according to claim 2 in which the pH of the meat is adjusted to 6.0 to 6.5 before freezing.
4. A process according to any one of claims 1 to 3 in which the frozen meat is subsequently thawed in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
5. A process for treating frozen meat which process comprise thawing the meat in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
6. A process according to any one of the preceding claims in which the edible oil is rapeseed oil.
7. A process according to any one of the preceding claims in which the emulsion also
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (15)
- **WARNING** start of CLMS field may overlap end of DESC **.After the roasts had been defrosted they were cooked (149 C) to an internal temperature of 51.6"C. The rate of penetration of heat into the meat was measured and in all instances it was slightly lower with the pieces which had been defrosted in the oil-water emulsion. When the roasts had cooled to room temperature they were cut in an identical manner and colour, texture, juiciness and flavour were noted. In most instances the meat which had been defrosted in the emulsion was considered, by a panel of three persons, to possess a somewhat superior colour, texture and juiciness. The average free water of roasts which were defrosted in the air and in the emulsion were 45.1%and 50.9% respectively. The average shear values of roasts which were defrosted in air and in the emulsion were 5.4 lbs. and 3.9 Ibs. respectively. These objective tests indicated that the roasts which were defrosted in the emulsion were more juicy and more tender than were the controls.Example 2 Use of the Emulstion to Saturate meat before Freezing An improvement in drip loss occurs when meat is saturated with the emulsion prior to being frozen, even if it is thawed in air. Samples of round steak (100 - 125 gram cubes) were injected with 5% of weight of the emulsion of Example 1 (a) frozen and stored for three days.The samples were then thawed in air at 4"C. The average drip loss of control samples was 4.92%, whereas the average drip loss of injected samples was 2.26%. The variations in percentage weight losses within each of the control group and the injected group were very small.Example 3 - Use of the Emulsion as Injection before Freezing and as Defrosting Medium A still greater improvement is noted when the emulsion is injected into a roast of beef prior to freezing as in Example 2 and the thawing takes place in an emulsion bath as in Example 1.The improvement is even more pronounced when the pH of the beef is checked prior to freezing and is adjusted to 6.0 by the addition of a 5% solution of sodium citrate.Five to six kilogram roasts were cut in half cross-sectional to muscle fibers, one half was injected with emulsion (7-11% by weight), and stored at 4"C for 24 hours, then frozen at -18"C (still air) and stored at -18"C between two days to six months. At the end of two days, one month, three months and six months frozen storage, roasts were taken out and thawed in fresh emulsion at 4"C. After thawing they were oven roasted at 149"C to an internal temperature of 52"C. They were cooled at room temperature and weighed. The total loss calculated between fresh and cooked roasts. One half of each roast was used as a control. The control was not injected with emulsion prior to frozen storage and subsequently was thawed in the air at 4"C prior to roasting.The following Table 2 shows the results obtained.Table2 Frozen % Total loss (Drip and Cooking) Storage Time Control Injected2 days 15.7 14.0 month 21.4 13.93 months 22.5 16.16 months 24.5 19.5 WHAT WE CLAIM IS: 1. A process for treating fresh meat, which process comprises injecting the meat with an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent, and then freezing the meat.
- 2. A process according to claim 1 in which the pH of the meat is adjusted to 5.5 to 7.0 before freezing.
- 3. A process according to claim 2 in which the pH of the meat is adjusted to 6.0 to 6.5 before freezing.
- 4. A process according to any one of claims 1 to 3 in which the frozen meat is subsequently thawed in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
- 5. A process for treating frozen meat which process comprise thawing the meat in an oil-in-water emulsion comprising water, an edible oil, and an edible emulsifying agent.
- 6. A process according to any one of the preceding claims in which the edible oil is rapeseed oil.
- 7. A process according to any one of the preceding claims in which the emulsion alsocontains an edible preservative.
- 8. A process according to claim 7 in which the preservative is sodium nitrite or sodium propionate.
- 9. A process according to any one of the preceding claims in which the emulsifying agent is a water-soluble lecithin.
- 10. A process according to any one of the preceding claims in which the emulsion also contains a simple edible sugar.
- 11. A process according to claim 10 in which the sugar is lactose.
- 12. A process for treating meat substantially as described in Example 1 or 2.
- 13. A process for treating meat substantially as described in Example 3.
- 14. Meat treated by the process claimed in any one of claims 1 to 12.
- 15. Meat treated by the process claimed in Claim 13.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB36742/75A GB1562568A (en) | 1975-09-05 | 1975-09-05 | Meat traetment |
AU17347/76A AU1734776A (en) | 1975-09-05 | 1976-09-01 | Treatment of meat to be frozen |
FR7626706A FR2322550A1 (en) | 1975-09-05 | 1976-09-03 | METHOD AND COMPOSITION FOR PROCESSING MEAT |
DE19762639809 DE2639809A1 (en) | 1975-09-05 | 1976-09-03 | OIL-IN-WATER EMULSION AND METHOD OF TREATING MEAT |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB36742/75A GB1562568A (en) | 1975-09-05 | 1975-09-05 | Meat traetment |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1562568A true GB1562568A (en) | 1980-03-12 |
Family
ID=10390845
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB36742/75A Expired GB1562568A (en) | 1975-09-05 | 1975-09-05 | Meat traetment |
Country Status (4)
Country | Link |
---|---|
AU (1) | AU1734776A (en) |
DE (1) | DE2639809A1 (en) |
FR (1) | FR2322550A1 (en) |
GB (1) | GB1562568A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4904496A (en) * | 1988-01-11 | 1990-02-27 | Thomas J. Lipton, Jr. | Low-fat processed meat products |
EP0463284A2 (en) * | 1990-04-24 | 1992-01-02 | Microlife Technics, Inc. | Method and composition for extending the shelf life of meats |
US5173319A (en) * | 1990-04-24 | 1992-12-22 | Microlife Technics, Inc. | Method and composition for extending the shelf life of processed meats |
US5219603A (en) * | 1990-04-24 | 1993-06-15 | Quest International Flavors And Food Ingredients Company A Divison Of Indopco, Inc. | Composition for extending the shelf life of processed meats |
EP1424015A1 (en) * | 2001-09-05 | 2004-06-02 | Taiyo Kagaku Co., Ltd. | Method for preparing frozen food |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK509681A (en) * | 1981-11-17 | 1983-05-18 | Matcon Radgivende Ing Firma | PROCEDURE FOR INCREASING SUSTAINABILITY AND WATER BONDING CAPACITY AND IMPROVING THE CONSISTENCY OF MEAT FROM MEATS |
AU573016B2 (en) * | 1985-08-06 | 1988-05-26 | Sakai, T. | Rapid freezing of fish in brine |
ES2033071T3 (en) * | 1988-01-11 | 1993-03-01 | Unilever Nv | MEAT PRODUCT AND ITS PREPARATION METHOD. |
EP0671127A1 (en) * | 1994-03-11 | 1995-09-13 | Wiesenhof Geflügel-Kontor GmbH | Injecting an oil-in-water emulsion in chicken meat before cooking |
US5709901A (en) * | 1994-08-17 | 1998-01-20 | Kao Corporation | Meat modifier and food meat or meat product processed with same |
-
1975
- 1975-09-05 GB GB36742/75A patent/GB1562568A/en not_active Expired
-
1976
- 1976-09-01 AU AU17347/76A patent/AU1734776A/en not_active Expired
- 1976-09-03 FR FR7626706A patent/FR2322550A1/en not_active Withdrawn
- 1976-09-03 DE DE19762639809 patent/DE2639809A1/en active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4904496A (en) * | 1988-01-11 | 1990-02-27 | Thomas J. Lipton, Jr. | Low-fat processed meat products |
EP0463284A2 (en) * | 1990-04-24 | 1992-01-02 | Microlife Technics, Inc. | Method and composition for extending the shelf life of meats |
EP0463284A3 (en) * | 1990-04-24 | 1992-01-15 | Microlife Technics, Inc. | Method and composition for extending the shelf life of meats |
US5173319A (en) * | 1990-04-24 | 1992-12-22 | Microlife Technics, Inc. | Method and composition for extending the shelf life of processed meats |
US5219603A (en) * | 1990-04-24 | 1993-06-15 | Quest International Flavors And Food Ingredients Company A Divison Of Indopco, Inc. | Composition for extending the shelf life of processed meats |
EP1424015A1 (en) * | 2001-09-05 | 2004-06-02 | Taiyo Kagaku Co., Ltd. | Method for preparing frozen food |
EP1424015A4 (en) * | 2001-09-05 | 2004-11-24 | Taiyo Kagaku Kk | Method for preparing frozen food |
Also Published As
Publication number | Publication date |
---|---|
AU1734776A (en) | 1978-03-09 |
DE2639809A1 (en) | 1977-03-17 |
FR2322550A1 (en) | 1977-04-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Hamm | Post-mortem changes in muscle with regard to processing of hot-boned beef | |
DE68904380T2 (en) | METHOD FOR LOADING OR POEKELING MEAT. | |
Honikel et al. | Influence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogen | |
US20180325131A1 (en) | Methods for processing meat using phosphate free high ph compositions containing salt and sodium carbonate | |
GB1562568A (en) | Meat traetment | |
Carroll et al. | Effects of frozen storage on the ultrastructure of bovine muscle | |
Lan et al. | Assay and storage conditions affect yield of salt soluble protein from muscle | |
DE60220171T2 (en) | PROCEDURE FOR TENDERING POULTRY MEAT | |
US4806373A (en) | Process for curing meat with fruit juice | |
Hoes et al. | Yield and palatability of hot‐processed, phosphate‐injected pork | |
US5045332A (en) | Methods and materials for inhibiting the development of warmed-over flavor in meat | |
US20200214303A1 (en) | Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt | |
Srinivasan et al. | Effects of freezing and thawing methods and storage time on physicochemical properties of freshwater prawns (Macrobrachium rosenbergii) | |
MXPA05000093A (en) | Method of freezing meat in a marinade. | |
Gormley | Developments in fish freezing in Europe, with emphasis on cryoprotectants | |
US6610340B1 (en) | Use of water-soluble phosphates to control PSE condition in muscle products | |
JPS6221486B2 (en) | ||
Licciardello | Freezing | |
JP2003144119A (en) | Dried ingredient material | |
CA1111706A (en) | Process for manufacturing cured-and smoked-flavored meats | |
Shenoy | Freezing characteristics of tropical fishes III. Spotted seer (Scomberomorus guttatus) | |
JPH084474B2 (en) | Processing method of tuna | |
JP2003116488A (en) | Frozen fish meat fillet and method for improving quality thereof | |
Jittinandana et al. | Cryoprotection of frozen trout fillets for smoked trout production | |
JP3079261B2 (en) | Thawing frozen foods |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed [section 19, patents act 1949] | ||
PCNP | Patent ceased through non-payment of renewal fee |