GB882239A - Method of tenderizing and flavouring meat - Google Patents
Method of tenderizing and flavouring meatInfo
- Publication number
- GB882239A GB882239A GB5918/60A GB591860A GB882239A GB 882239 A GB882239 A GB 882239A GB 5918/60 A GB5918/60 A GB 5918/60A GB 591860 A GB591860 A GB 591860A GB 882239 A GB882239 A GB 882239A
- Authority
- GB
- United Kingdom
- Prior art keywords
- approximately
- hours
- temperature
- meat
- space
- 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 abstract 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- 241000590020 Achromobacter Species 0.000 abstract 2
- 241000589516 Pseudomonas Species 0.000 abstract 2
- 239000007921 spray Substances 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 239000004100 Oxytetracycline Substances 0.000 abstract 1
- APQHKWPGGHMYKJ-UHFFFAOYSA-N Tributyltin oxide Chemical compound CCCC[Sn](CCCC)(CCCC)O[Sn](CCCC)(CCCC)CCCC APQHKWPGGHMYKJ-UHFFFAOYSA-N 0.000 abstract 1
- 230000003115 biocidal effect Effects 0.000 abstract 1
- 238000005367 electrostatic precipitation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000006194 liquid suspension Substances 0.000 abstract 1
- IWVCMVBTMGNXQD-PXOLEDIWSA-N oxytetracycline Chemical compound C1=CC=C2[C@](O)(C)[C@H]3[C@H](O)[C@H]4[C@H](N(C)C)C(O)=C(C(N)=O)C(=O)[C@@]4(O)C(O)=C3C(=O)C2=C1O IWVCMVBTMGNXQD-PXOLEDIWSA-N 0.000 abstract 1
- 229960000625 oxytetracycline Drugs 0.000 abstract 1
- 235000019366 oxytetracycline Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- IWVCMVBTMGNXQD-UHFFFAOYSA-N terramycin dehydrate Natural products C1=CC=C2C(O)(C)C3C(O)C4C(N(C)C)C(O)=C(C(N)=O)C(=O)C4(O)C(O)=C3C(=O)C2=C1O IWVCMVBTMGNXQD-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
Abstract
Meat is improved in flavour &c. by introducing it at a temperature of approximately 35 DEG F. into an enclosed space having a relative humidity of 90% or higher, e.g. 100% or supersaturated, and periodically introducing Pseudomonas and/or Achromobacter bacteria whilst raising the temperature of the meat approximately 60 DEG to 90 DEG F., e.g. in up to 8 hours, and holding thereat for approximately 36 hours, the temperature of the enclosed space being maintained at 60 DEG to 100 DEG F., thereafter reducing the temperature of the meat during approximately 4 to 8 hours to approximately 33 DEG to 35 DEG F. whilst periodically sterilizing the space using electrostatic precipitation, ultraviolet rays or chemical sprays, e.g. propylene glycol and/or tributyl tin oxide or antibiotic sprays, e.g. broad spectrum oxytetracycline, the whole cycle being completed in approximately 48 hours. Pseudomonas Glagei and Achromobacter Jensein are preferred bacteria and may be sprayed into the space in liquid suspension or scattered over the floor admixed with sawdust.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5918/60A GB882239A (en) | 1960-02-19 | 1960-02-19 | Method of tenderizing and flavouring meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5918/60A GB882239A (en) | 1960-02-19 | 1960-02-19 | Method of tenderizing and flavouring meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB882239A true GB882239A (en) | 1961-11-15 |
Family
ID=9805075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5918/60A Expired GB882239A (en) | 1960-02-19 | 1960-02-19 | Method of tenderizing and flavouring meat |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB882239A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120042664A1 (en) * | 2010-08-20 | 2012-02-23 | Samsung Electronics Co., Ltd. | Refrigerator and control method thereof |
-
1960
- 1960-02-19 GB GB5918/60A patent/GB882239A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120042664A1 (en) * | 2010-08-20 | 2012-02-23 | Samsung Electronics Co., Ltd. | Refrigerator and control method thereof |
| US9273897B2 (en) * | 2010-08-20 | 2016-03-01 | Samsung Electronics Co., Ltd. | Refrigerator and control method for aging of meat |
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