IT1050420B - Procedimento per stabilizzare il colore dei prodotti di carne - Google Patents

Procedimento per stabilizzare il colore dei prodotti di carne

Info

Publication number
IT1050420B
IT1050420B IT67608/70A IT6760870A IT1050420B IT 1050420 B IT1050420 B IT 1050420B IT 67608/70 A IT67608/70 A IT 67608/70A IT 6760870 A IT6760870 A IT 6760870A IT 1050420 B IT1050420 B IT 1050420B
Authority
IT
Italy
Prior art keywords
stabilizing
color
procedure
meat products
meat
Prior art date
Application number
IT67608/70A
Other languages
English (en)
Original Assignee
Takeda Chemical Industries 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 Takeda Chemical Industries Ltd filed Critical Takeda Chemical Industries Ltd
Application granted granted Critical
Publication of IT1050420B publication Critical patent/IT1050420B/it

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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
IT67608/70A 1969-02-25 1970-02-24 Procedimento per stabilizzare il colore dei prodotti di carne IT1050420B (it)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1413469 1969-02-25

Publications (1)

Publication Number Publication Date
IT1050420B true IT1050420B (it) 1981-03-10

Family

ID=11852648

Family Applications (1)

Application Number Title Priority Date Filing Date
IT67608/70A IT1050420B (it) 1969-02-25 1970-02-24 Procedimento per stabilizzare il colore dei prodotti di carne

Country Status (5)

Country Link
US (1) US3666488A (it)
DE (1) DE2008193A1 (it)
FR (1) FR2032973A5 (it)
GB (1) GB1245227A (it)
IT (1) IT1050420B (it)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2161510A1 (de) * 1971-01-11 1972-07-27 F. Hoffmann-La Roche & Co. Ag, Basel (Schweiz) Verfahren zum Konservieren von Geflügel
IT1048918B (it) * 1971-03-10 1980-12-20 Seinankaihatu Co Ltd Metodo per conservare il colore di tessuti animali
JPS6041567B2 (ja) * 1978-06-30 1985-09-18 協和醗酵工業株式会社 塩漬肉加工食品の製造法
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
JPS5835057B2 (ja) * 1979-09-07 1983-07-30 株式会社 上野製薬応用研究所 ボツリヌス菌抵抗性のベ−コンの製造法
US4543260A (en) * 1979-10-26 1985-09-24 Stauffer Chemical Company Process for curing bacon, product thereof and composition therefor
US4356203A (en) * 1980-04-29 1982-10-26 Kabushiki Kaisha Ueno Seiyako Oyo Kenkyujo Process for producing cured meat products having antibotulinal activity
US4416909A (en) * 1982-05-10 1983-11-22 Aversano Ralph W Meat preservation method
US4476112A (en) * 1982-05-10 1984-10-09 Stay Fresh, Inc. Food preservative composition
US4806372A (en) * 1985-02-15 1989-02-21 Georgia Oil & Gas Co., Inc. Nitrite-free-curing of bacon and product thereof
US4683139A (en) * 1985-07-11 1987-07-28 Wilson Foods Corporation Process for prepacking fresh meat
AU2288895A (en) * 1994-04-15 1995-11-10 Gajun, L.C. Method and apparatus for enhancing the flavor and shelf life of food products
FR2815517A1 (fr) * 2000-10-19 2002-04-26 Tilly Sabco Additif necessaire a la conservation de volailles en particulier de poulets et de dindes, ou des lapins, entiers ou decoupes, par appertisation
US8545950B2 (en) * 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8741402B2 (en) * 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US8580326B2 (en) * 2004-04-08 2013-11-12 Cargill, Incorporated Treating meat from dark-cutting carcasses using an acidification process
US20080063766A1 (en) * 2006-09-13 2008-03-13 Grovac Southern Select, L.C. Process to improve the taste and extend the shelf-life of soybeans and products derived therefrom
CN111032052B (zh) 2017-06-23 2023-05-12 Can科技公司 改善肉品质的方法

Also Published As

Publication number Publication date
DE2008193A1 (de) 1970-12-10
GB1245227A (en) 1971-09-08
US3666488A (en) 1972-05-30
FR2032973A5 (it) 1970-11-27

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