IL103302A - Method for designing meat products and slices of meat produced by the method - Google Patents
Method for designing meat products and slices of meat produced by the methodInfo
- Publication number
- IL103302A IL103302A IL10330292A IL10330292A IL103302A IL 103302 A IL103302 A IL 103302A IL 10330292 A IL10330292 A IL 10330292A IL 10330292 A IL10330292 A IL 10330292A IL 103302 A IL103302 A IL 103302A
- Authority
- IL
- Israel
- Prior art keywords
- meat
- muscle
- portions
- frozen
- freezing
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 title claims description 24
- 235000013622 meat product Nutrition 0.000 title description 3
- 238000000465 moulding Methods 0.000 title description 3
- 210000003205 muscle Anatomy 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims description 22
- 230000008014 freezing Effects 0.000 claims description 19
- 238000003825 pressing Methods 0.000 claims description 8
- 230000000717 retained effect Effects 0.000 claims description 7
- 241001465754 Metazoa Species 0.000 claims description 6
- 239000013078 crystal Substances 0.000 claims description 5
- 241000894007 species Species 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000014121 butter Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000000839 emulsion Substances 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000006735 deficit Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 230000000712 assembly Effects 0.000 description 1
- 238000000429 assembly Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- 239000002076 α-tocopherol Substances 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the 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
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9120867A GB2260071A (en) | 1991-10-01 | 1991-10-01 | The treatment of meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IL103302A0 IL103302A0 (en) | 1993-02-21 |
| IL103302A true IL103302A (en) | 1996-05-14 |
Family
ID=10702262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IL10330292A IL103302A (en) | 1991-10-01 | 1992-09-30 | Method for designing meat products and slices of meat produced by the method |
Country Status (24)
| Country | Link |
|---|---|
| EP (1) | EP0606357B1 (da) |
| JP (1) | JPH06511153A (da) |
| CN (1) | CN1073331A (da) |
| AR (1) | AR248336A1 (da) |
| AT (1) | ATE146043T1 (da) |
| AU (1) | AU662929B2 (da) |
| BR (1) | BR9206582A (da) |
| CA (1) | CA2120512C (da) |
| DE (1) | DE69215885T2 (da) |
| DK (1) | DK0606357T3 (da) |
| ES (1) | ES2097358T3 (da) |
| FI (1) | FI941488A (da) |
| GB (1) | GB2260071A (da) |
| GR (1) | GR3022569T3 (da) |
| HU (1) | HUT67075A (da) |
| IL (1) | IL103302A (da) |
| IN (1) | IN174108B (da) |
| MX (1) | MX9205594A (da) |
| MY (1) | MY129919A (da) |
| NO (1) | NO941163D0 (da) |
| PL (1) | PL307862A1 (da) |
| PT (1) | PT100916A (da) |
| WO (1) | WO1993006750A1 (da) |
| ZA (1) | ZA927504B (da) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2307395B (en) * | 1995-11-23 | 1999-07-07 | Barmonde International Limited | A process for manufacturing a reconstituted meat product |
| GR1005942B (el) * | 2005-02-22 | 2008-06-13 | Εδεσμα Α.Ε.Β.Ε. Παραγωγη Και Εμπορια Τροφιμων | Μεθοδος παραγωγης προϊοντων θερμικης επεξεργασιασαπο συγκοπτο κρεας, με ενδομυϊκη εισαγωγη ελαιολαδου και αλλων φυτικων ελαιων σε αντικατασταση του ζωϊκου λιπους. |
| GR1005294B (el) * | 2005-03-17 | 2006-09-22 | Εδεσμα Α.Ε.Β.Ε. Παραγωγη Και Εμπορια Τροφιμων | Μεθοδος παραγωγης προϊοντων θερμικης επεξεργασιασαπο ολοκληρα τεμαχια κρεατος (ζαμπον, σπαλα βραστη, ζαμπον γαλοπουλας κλπ) με ενδομυϊκη εισαγωγη ελαιολαδου ή αλλων φυτικων ελαιων |
| DE102005016159B4 (de) * | 2005-04-07 | 2017-02-23 | Nienstedt Gmbh | Verfahren zum Herstellen einzelner Fleischportionen |
| DE102005017176A1 (de) * | 2005-04-13 | 2006-10-19 | Bühler AG | Verfahren und Vorrichtung zum Kaltprägen einer Lebensmittel-Fettmasse |
| ES2304286B1 (es) * | 2006-03-17 | 2009-08-07 | Consejo Superior De Investigaciones Cientificas | Procedimiento para la proteccion y estabilizacion del color de carnes y productos elaborados de carne, frescos, marinados o parcialmente deshidratados, tratados por alta presion. |
| CN101133818B (zh) * | 2007-10-10 | 2011-06-01 | 成都大学 | 一种预调理冷保鲜肉制品的加工方法 |
| EP2211635B1 (de) * | 2007-10-25 | 2013-12-11 | Nienstedt GmbH | Verfahren zur herstellung geformter lebensmittelprodukte |
| JP2011120494A (ja) * | 2009-12-08 | 2011-06-23 | Kuroda Yuri | 食肉の包装方法 |
| JP2012231753A (ja) * | 2011-05-02 | 2012-11-29 | Kuroda Yuri | 調理済肉製品 |
| US20180103653A1 (en) * | 2015-03-23 | 2018-04-19 | Nienstedt Gmbh | Method of producing tuna fish pieces |
| US10506822B2 (en) | 2016-10-07 | 2019-12-17 | Sugar Creek Packing Co. | System and method for cooking pieces of protein |
| US10292409B2 (en) | 2016-10-07 | 2019-05-21 | Sugar Creek Packing Co. | System and method for cooking pieces of protein |
| EP3332647B1 (fr) * | 2016-12-08 | 2022-04-27 | Euralis Gastronomie | Procédé pour la fabrication d'escalopes de foie gras cru |
| FR3072248B1 (fr) * | 2017-10-16 | 2019-10-11 | SYSCO France | Dispositif de formage de denrees alimentaires surgelees |
| CN108835196A (zh) * | 2018-04-27 | 2018-11-20 | 上海康识食品科技有限公司 | 一种肉类的处理方法 |
| CN109619151A (zh) * | 2018-12-10 | 2019-04-16 | 怀化永晟畜牧养殖专业合作社 | 牛肉加工方法 |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3211086A (en) * | 1962-11-06 | 1965-10-12 | George W Pearce | Frozen block sizing apparatus |
| DE1269463B (de) * | 1963-01-14 | 1968-05-30 | Oscar Mayer Kartridg Pak | Verfahren zur Herstellung huellenloser, ungekochter Wurstwaren |
| US3382171A (en) * | 1965-10-01 | 1968-05-07 | Dow Chemical Co | Method for controlling slime in an aqueous system with a silver fluorometalate |
| US3370960A (en) * | 1966-10-31 | 1968-02-27 | Andre R. Jaccard | Process for preparing tenderized elementary meat products |
| GB1222684A (en) * | 1967-05-23 | 1971-02-17 | Julius Lester Keszler | Method of preparing a meat product |
| US4474823A (en) * | 1981-05-19 | 1984-10-02 | Nippon Suisan Kaisha, Ltd. | Method of forming fillets |
| FR2520589A1 (fr) * | 1982-01-29 | 1983-08-05 | Gouriou Jean Paul | Fabrication de cotelettes de volaille |
| DE3402611A1 (de) * | 1984-01-26 | 1985-08-01 | Siegfried 2222 Marne Schwarz | Verfahren und vorrichtung zur herstellung und langzeitkonservierung von schnitzeln aus fisch, insbesondere aus seelachs, kabeljau o.dgl. gadidenarten |
| EP0245033A1 (en) * | 1986-05-05 | 1987-11-11 | Geo. A. Hormel & Co. | Process for vacuum packaging fresh meat products |
| JPS63102631A (ja) * | 1986-05-17 | 1988-05-07 | Fine Foods Kenkyu Kyodo Kumiai | 冷凍ブロック肉の処理方法 |
| JPH0646926B2 (ja) * | 1989-08-24 | 1994-06-22 | 雪印乳業株式会社 | 低カロリー肉製品及びその製造方法 |
-
1991
- 1991-10-01 GB GB9120867A patent/GB2260071A/en not_active Withdrawn
-
1992
- 1992-09-29 DE DE69215885T patent/DE69215885T2/de not_active Expired - Fee Related
- 1992-09-29 AT AT92921136T patent/ATE146043T1/de not_active IP Right Cessation
- 1992-09-29 BR BR9206582A patent/BR9206582A/pt not_active Application Discontinuation
- 1992-09-29 WO PCT/GB1992/001780 patent/WO1993006750A1/en active IP Right Grant
- 1992-09-29 AR AR92323297A patent/AR248336A1/es active
- 1992-09-29 ES ES92921136T patent/ES2097358T3/es not_active Expired - Lifetime
- 1992-09-29 CA CA002120512A patent/CA2120512C/en not_active Expired - Fee Related
- 1992-09-29 IN IN605MA1992 patent/IN174108B/en unknown
- 1992-09-29 PL PL92307862A patent/PL307862A1/xx unknown
- 1992-09-29 HU HU9400942A patent/HUT67075A/hu unknown
- 1992-09-29 AU AU26942/92A patent/AU662929B2/en not_active Ceased
- 1992-09-29 JP JP5506710A patent/JPH06511153A/ja active Pending
- 1992-09-29 EP EP92921136A patent/EP0606357B1/en not_active Expired - Lifetime
- 1992-09-29 DK DK92921136.5T patent/DK0606357T3/da active
- 1992-09-30 MY MYPI92001758A patent/MY129919A/en unknown
- 1992-09-30 PT PT100916A patent/PT100916A/pt not_active Application Discontinuation
- 1992-09-30 CN CN92112828A patent/CN1073331A/zh active Pending
- 1992-09-30 MX MX9205594A patent/MX9205594A/es unknown
- 1992-09-30 ZA ZA927504A patent/ZA927504B/xx unknown
- 1992-09-30 IL IL10330292A patent/IL103302A/en not_active IP Right Cessation
-
1994
- 1994-03-29 NO NO941163A patent/NO941163D0/no unknown
- 1994-03-30 FI FI941488A patent/FI941488A/fi not_active Application Discontinuation
-
1997
- 1997-02-14 GR GR970400255T patent/GR3022569T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BR9206582A (pt) | 1995-10-24 |
| AU2694292A (en) | 1993-05-03 |
| ATE146043T1 (de) | 1996-12-15 |
| DE69215885D1 (de) | 1997-01-23 |
| GB9120867D0 (en) | 1991-11-13 |
| ZA927504B (en) | 1993-05-14 |
| MX9205594A (es) | 1993-04-01 |
| MY129919A (en) | 2007-05-31 |
| EP0606357A1 (en) | 1994-07-20 |
| DE69215885T2 (de) | 1997-04-03 |
| EP0606357B1 (en) | 1996-12-11 |
| HUT67075A (en) | 1995-01-30 |
| ES2097358T3 (es) | 1997-04-01 |
| WO1993006750A1 (en) | 1993-04-15 |
| HU9400942D0 (en) | 1994-06-28 |
| AR248336A1 (es) | 1995-08-18 |
| GR3022569T3 (en) | 1997-05-31 |
| IL103302A0 (en) | 1993-02-21 |
| NO941163L (no) | 1994-03-29 |
| PT100916A (pt) | 1993-11-30 |
| FI941488A (fi) | 1994-05-02 |
| DK0606357T3 (da) | 1997-06-02 |
| NO941163D0 (no) | 1994-03-29 |
| IN174108B (da) | 1994-09-17 |
| CN1073331A (zh) | 1993-06-23 |
| CA2120512C (en) | 1998-12-15 |
| PL307862A1 (en) | 1995-06-26 |
| JPH06511153A (ja) | 1994-12-15 |
| GB2260071A (en) | 1993-04-07 |
| AU662929B2 (en) | 1995-09-21 |
| FI941488A0 (fi) | 1994-03-30 |
| CA2120512A1 (en) | 1993-04-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5690989A (en) | Meat steak product | |
| EP0606357B1 (en) | The treatment of meat | |
| US4210677A (en) | Process for production of a restructured fresh meat product | |
| US3076713A (en) | Processing meat | |
| US4728524A (en) | Restructured meat products and methods of making same | |
| US4258068A (en) | Process for production of a restructured fresh meat product | |
| US5639504A (en) | Process for preparing sausage products | |
| US6168822B1 (en) | Method for producing a bone-in ham steak | |
| CZ20013100A3 (cs) | Způsob výroby potravinářského výrobku na bázi masa a potravinářský výrobek na bázi masa | |
| US4057650A (en) | Bacon-like meat product of reduced fat content | |
| WO2002019843A1 (en) | Composite shrimp product and method for the manufacture thereof | |
| US20070110884A1 (en) | Additive for meat product, meat product and method for making same | |
| US20030113422A1 (en) | Method of producing meat portions | |
| US6221405B1 (en) | Method of bonding and tenderizing meat | |
| US3285752A (en) | Method of preparing a poultry product | |
| US20190116853A1 (en) | Ham and porcine products and process for preparing the same | |
| US5387424A (en) | Process for bonding formed meat to bone | |
| EP1085825A1 (en) | Novel meat product comprising yogurt and process for producing the same | |
| NZ506310A (en) | A process for producing a monolithic piece of meat injected with a liquid non-yoghurt fermented milk product | |
| WO1997000622A1 (en) | Restructured meat products and method of preparing same | |
| WO2017210172A1 (en) | Meat and methods of preparing same having reduced sodium content | |
| CA1240198A (en) | Restructured meat products and methods of making same | |
| GB2234659A (en) | Method of treating meat | |
| US3497361A (en) | Method of preparing a reassembled meat product | |
| EP0024274A1 (en) | Structured meat product and process for making same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FF | Patent granted | ||
| KB | Patent renewed | ||
| KB | Patent renewed | ||
| RH | Patent void | ||
| RH1 | Patent not in force |