GB2369284B - Meat curing - Google Patents

Meat curing

Info

Publication number
GB2369284B
GB2369284B GB0123757A GB0123757A GB2369284B GB 2369284 B GB2369284 B GB 2369284B GB 0123757 A GB0123757 A GB 0123757A GB 0123757 A GB0123757 A GB 0123757A GB 2369284 B GB2369284 B GB 2369284B
Authority
GB
United Kingdom
Prior art keywords
meat curing
meat
curing
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 - Fee Related
Application number
GB0123757A
Other versions
GB2369284A (en
GB0123757D0 (en
Inventor
Terence Whelan
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.)
COVEFORD Ltd
Original Assignee
COVEFORD Ltd
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 COVEFORD Ltd filed Critical COVEFORD Ltd
Publication of GB0123757D0 publication Critical patent/GB0123757D0/en
Publication of GB2369284A publication Critical patent/GB2369284A/en
Application granted granted Critical
Publication of GB2369284B publication Critical patent/GB2369284B/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
GB0123757A 2000-10-03 2001-10-03 Meat curing Expired - Fee Related GB2369284B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE20000798A IES20000798A2 (en) 2000-10-03 2000-10-03 Meat curing

Publications (3)

Publication Number Publication Date
GB0123757D0 GB0123757D0 (en) 2001-11-21
GB2369284A GB2369284A (en) 2002-05-29
GB2369284B true GB2369284B (en) 2004-11-03

Family

ID=11042676

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0123757A Expired - Fee Related GB2369284B (en) 2000-10-03 2001-10-03 Meat curing

Country Status (2)

Country Link
GB (1) GB2369284B (en)
IE (2) IES20000798A2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110059213A1 (en) * 2009-09-03 2011-03-10 Kraft Foods Global Brands Llc Method for processing whole muscle meat

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2455348B (en) * 2007-12-07 2012-09-12 Scorpion Patent Ltd A process for dry curing a joint of pork

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2288308A (en) * 1994-04-08 1995-10-18 Term Management Ltd "A ham production process"

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2288308A (en) * 1994-04-08 1995-10-18 Term Management Ltd "A ham production process"

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110059213A1 (en) * 2009-09-03 2011-03-10 Kraft Foods Global Brands Llc Method for processing whole muscle meat

Also Published As

Publication number Publication date
GB2369284A (en) 2002-05-29
IE20010869A1 (en) 2002-05-29
IES20000798A2 (en) 2001-09-19
GB0123757D0 (en) 2001-11-21

Similar Documents

Publication Publication Date Title
AU3391801A (en) Pyridinylimidazoles
AU8274301A (en) Electro-powder
DE50104081D1 (en) Hydrolager
DE50105205D1 (en) Creatinin-biosensor
AU6803901A (en) Bis-arylsulfones
DE50107376D1 (en) Orientierte acrylathotmelts
AU9385201A (en) Sulfonylguanidine
DE50107703D1 (en) Creatininsensor-kalibration
DE50008626D1 (en) Substituierte aminomethyl-phenyl-cyclohexanderivate
AU6619001A (en) Liquid-pourers
DE50008447D1 (en) Aminomethyl-phenyl-cyclohexanonderivate
AU4686401A (en) Hypotensors
AU9187601A (en) Triazolo-epothilones
DE50006446D1 (en) Otoplastik
AU4831301A (en) Gm-negative ehv-mutants
GB2369284B (en) Meat curing
AU8756801A (en) Thienopyrrolidinones
DE50103809D1 (en) Hydrocephalusventil
DE50013705D1 (en) Otoplastik
DE50003404D1 (en) Multi-master-bus-system
EP1325235A4 (en) Mechanical muscle
TW471329U (en) Meat grinder
TW447240U (en) Improved meat grinder structure
CA95680S (en) Skewer
DE50103785D1 (en) Common-rail-system

Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 20061003