IL161080A0 - An enzyme mixture and method for tenderizing raw beef - Google Patents

An enzyme mixture and method for tenderizing raw beef

Info

Publication number
IL161080A0
IL161080A0 IL16108001A IL16108001A IL161080A0 IL 161080 A0 IL161080 A0 IL 161080A0 IL 16108001 A IL16108001 A IL 16108001A IL 16108001 A IL16108001 A IL 16108001A IL 161080 A0 IL161080 A0 IL 161080A0
Authority
IL
Israel
Prior art keywords
enzyme mixture
raw beef
tenderizing
tenderizing raw
beef
Prior art date
Application number
IL16108001A
Original Assignee
Micro Tender Ind Inc
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 Micro Tender Ind Inc filed Critical Micro Tender Ind Inc
Publication of IL161080A0 publication Critical patent/IL161080A0/en

Links

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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22004—Bromelain (3.4.22.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22002—Papain (3.4.22.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22003—Ficain (3.4.22.3)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
IL16108001A 2001-09-27 2001-09-27 An enzyme mixture and method for tenderizing raw beef IL161080A0 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2001/030415 WO2003027273A1 (en) 2001-09-27 2001-09-27 Method for tenderizing raw beef

Publications (1)

Publication Number Publication Date
IL161080A0 true IL161080A0 (en) 2004-08-31

Family

ID=21742873

Family Applications (1)

Application Number Title Priority Date Filing Date
IL16108001A IL161080A0 (en) 2001-09-27 2001-09-27 An enzyme mixture and method for tenderizing raw beef

Country Status (8)

Country Link
EP (1) EP1446480A1 (en)
JP (1) JP2005503172A (en)
KR (1) KR20040041633A (en)
CN (1) CN1561392A (en)
BR (1) BR0117136A (en)
CA (1) CA2463937A1 (en)
IL (1) IL161080A0 (en)
WO (1) WO2003027273A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100886198B1 (en) * 2007-05-07 2009-02-27 고려대학교 산학협력단 Methods for water binding capicaty of beef using extracts of Sarcodon Aspratus
JP5093658B2 (en) 2007-10-10 2012-12-12 広島県 Aged food manufacturing method
CN102370111B (en) * 2010-08-19 2013-07-10 浙江海洋学院 Cucumaria japonica tenderizer and its tenderization method
JP2011092216A (en) * 2011-02-14 2011-05-12 Maruha Nichiro Foods Inc Method for production of softened fish meat and meat
CN103704738A (en) * 2013-12-19 2014-04-09 西南大学 Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef
JP2016220645A (en) * 2015-06-02 2016-12-28 公立大学法人大阪府立大学 Venison product as food and method for producing the same
CN106262763A (en) * 2016-08-10 2017-01-04 重庆合川盐化工业有限公司 A kind of compound soft textive salt and the method for soft textive thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6040013A (en) * 1994-10-25 2000-03-21 Stephen P. Karales Vacuum tumbling of meats and other foods
US5512015A (en) * 1995-06-06 1996-04-30 Teran; James Meat tenderization process for a microwavable meat product
US6015580A (en) * 1996-07-11 2000-01-18 Mays; Ralph C. Method of tenderizing meat

Also Published As

Publication number Publication date
JP2005503172A (en) 2005-02-03
BR0117136A (en) 2004-10-13
CA2463937A1 (en) 2003-04-03
CN1561392A (en) 2005-01-05
WO2003027273A1 (en) 2003-04-03
EP1446480A1 (en) 2004-08-18
KR20040041633A (en) 2004-05-17

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