JP2012500632A - 死後解糖の阻害による筋肉の品質向上のための高圧処理の使用 - Google Patents
死後解糖の阻害による筋肉の品質向上のための高圧処理の使用 Download PDFInfo
- Publication number
- JP2012500632A JP2012500632A JP2011524019A JP2011524019A JP2012500632A JP 2012500632 A JP2012500632 A JP 2012500632A JP 2011524019 A JP2011524019 A JP 2011524019A JP 2011524019 A JP2011524019 A JP 2011524019A JP 2012500632 A JP2012500632 A JP 2012500632A
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- high pressure
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- pressure
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Links
- 230000034659 glycolysis Effects 0.000 title claims abstract description 22
- 230000002401 inhibitory effect Effects 0.000 title claims description 5
- 210000003205 muscle Anatomy 0.000 title description 23
- 238000000034 method Methods 0.000 claims abstract description 29
- 235000015278 beef Nutrition 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 235000015277 pork Nutrition 0.000 claims abstract description 22
- 244000144972 livestock Species 0.000 claims abstract description 8
- 238000009931 pascalization Methods 0.000 claims description 28
- 235000014122 turkey meat Nutrition 0.000 claims description 10
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 238000012360 testing method Methods 0.000 description 56
- 210000000481 breast Anatomy 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 238000010411 cooking Methods 0.000 description 11
- 241000271566 Aves Species 0.000 description 10
- 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 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 210000000689 upper leg Anatomy 0.000 description 6
- 230000000007 visual effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010015719 Exsanguination Diseases 0.000 description 2
- 241000288147 Meleagris gallopavo Species 0.000 description 2
- 102000036675 Myoglobin Human genes 0.000 description 2
- 108010062374 Myoglobin Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102100021411 C-terminal-binding protein 2 Human genes 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 101000894375 Homo sapiens C-terminal-binding protein 2 Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- 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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
Claims (20)
- 畜肉を少なくとも175MPaの圧力で20分間以下の高圧処理に供することを含む畜肉を処理する方法であって、死後解糖を阻害する、方法。
- 豚肉を少なくとも175MPaの圧力で20分間以下の高圧処理に供することを含む豚肉を処理する方法であって、死後解糖を阻害する、方法。
- 豚肉を高圧処理に供する際の豚肉の温度が少なくとも65°Fである、請求項2に記載の方法。
- 豚肉が死後8時間以内に高圧処理される、請求項2に記載の方法。
- 175MPa〜250MPaの圧力で20分間以下である、請求項2に記載の方法。
- 圧力時間が10分以下である、請求項2に記載の方法。
- 圧力時間が1分以下である、請求項2に記載の方法。
- 七面鳥肉を少なくとも175MPaの圧力で20分間以下の高圧処理に供することを含む七面鳥肉を処理する方法であって、死後解糖を阻害する、方法。
- 七面鳥肉を高圧処理に供する際の七面鳥肉の温度が少なくとも65°Fである、請求項8に記載の方法。
- 七面鳥肉が死後8時間以内に高圧処理される、請求項8に記載の方法。
- 175MPa〜350MPaの圧力で20分間以下である、請求項8に記載の方法。
- 圧力時間が10分以下である、請求項8に記載の方法。
- 圧力時間が1分以下である、請求項8に記載の方法。
- 牛肉を少なくとも215MPaの圧力で20分間以下の高圧処理に供することを含む牛肉を処理する方法であって、死後解糖を阻害する、方法。
- 牛肉を高圧処理に供する際の牛肉の温度が少なくとも65°Fである、請求項14に記載の方法。
- 牛肉が死後24時間以内に高圧処理される、請求項14に記載の方法。
- 215MPa〜350MPaの圧力で20分間以下である、請求項14に記載の方法。
- 圧力時間が10分以下である、請求項14に記載の方法。
- 圧力時間が1分以下である、請求項14に記載の方法。
- a)牛枝肉またはそれらの部分肉を高圧処理容器中に入れ;
b)牛枝肉またはそれらの部分肉を少なくとも325MPa以上の圧力に保持時間15秒以上で供し、死後解糖が阻害される、
ことを含む、牛肉の処理方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US9070308P | 2008-08-21 | 2008-08-21 | |
US61/090,703 | 2008-08-21 | ||
PCT/US2009/054570 WO2010022305A1 (en) | 2008-08-21 | 2009-08-21 | Use of high pressure processing to improved muscle quality by inhibiting post mortem gycolysis |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2012500632A true JP2012500632A (ja) | 2012-01-12 |
Family
ID=41479054
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2011524019A Pending JP2012500632A (ja) | 2008-08-21 | 2009-08-21 | 死後解糖の阻害による筋肉の品質向上のための高圧処理の使用 |
Country Status (11)
Country | Link |
---|---|
US (1) | US9713337B2 (ja) |
EP (1) | EP2317863A1 (ja) |
JP (1) | JP2012500632A (ja) |
KR (1) | KR20110047236A (ja) |
CN (2) | CN106135378A (ja) |
AU (1) | AU2009282823B2 (ja) |
BR (1) | BRPI0917825B1 (ja) |
CA (1) | CA2730904A1 (ja) |
MX (1) | MX2011001969A (ja) |
NZ (2) | NZ599948A (ja) |
WO (1) | WO2010022305A1 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101684261B1 (ko) | 2015-05-11 | 2016-12-09 | 순천대학교 산학협력단 | 방사선을 이용한 고품질 식육 및 그 제조방법 |
KR102301528B1 (ko) * | 2019-08-21 | 2021-09-13 | 한국식품연구원 | 비선호 원료육을 이용한 구이용 스테이크의 제조방법 및 이에 따라 제조된 구이용 스테이크 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04335873A (ja) * | 1991-05-02 | 1992-11-24 | Atsushi Suzuki | 食肉の軟化、熟成方法 |
JPH0549391A (ja) * | 1991-08-21 | 1993-03-02 | Nippon Ham Kk | 寄生虫の死滅処理方法 |
JPH1014537A (ja) * | 1996-07-03 | 1998-01-20 | Ehime Pref Gov | 高圧を利用した畜肉及び魚の切身の品質改良法 |
Family Cites Families (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2830912A (en) * | 1953-06-11 | 1958-04-15 | Reflectone Corp | Method of tenderizing food |
US3492688A (en) * | 1966-06-16 | 1970-02-03 | Physics Int Co | Apparatus for tenderizing food |
US3711896A (en) * | 1970-02-25 | 1973-01-23 | Advance Patent Technology Inc | Ultra-sonic meat tenderizing apparatus |
US5256430A (en) * | 1991-05-29 | 1993-10-26 | Nkk Corporation | Method for generating a detonation pressure |
US5273766A (en) * | 1992-06-15 | 1993-12-28 | Long John B | Tenderizing meat |
JPH07115947A (ja) * | 1993-10-25 | 1995-05-09 | Tsubakimoto Chain Co | 衝撃波殺菌装置 |
US5823867A (en) * | 1997-02-12 | 1998-10-20 | Freezing Machines, Inc. | Method and apparatus for detaching meat from bone |
US6120818A (en) * | 1997-06-04 | 2000-09-19 | Hydrodyne Incorporated | Treatment of meat by capacitor discharge |
US20030161917A1 (en) * | 1998-01-20 | 2003-08-28 | Ernest A. Voisin | Process of elimination of bacteria in shellfish of shucking shellfish and an apparatus therefor |
WO1999052374A1 (en) * | 1998-04-10 | 1999-10-21 | Hydrodyne R & D, Inc. | Support structure for explosion-containing tank |
US6168814B1 (en) * | 1998-07-02 | 2001-01-02 | Hydrodyne Incorporated | Continuous shock wave food processing with shock wave reflection |
US6017572A (en) | 1998-09-17 | 2000-01-25 | Meyer; Richard S. | Ultra high pressure, high temperature food preservation process |
US6206773B1 (en) * | 1999-06-04 | 2001-03-27 | Hydrodyne Incorporated | Carousel apparatus and method for explosive meat tenderization |
US6306029B1 (en) * | 1999-06-29 | 2001-10-23 | Hydrodyne Incorporated | System for treating meat |
US6264543B1 (en) * | 2000-07-03 | 2001-07-24 | The United States Of America As Represented By The Secretary Of The Navy | Meat tenderization and sterilization using axial planer shockwaves |
JP4087709B2 (ja) * | 2000-12-08 | 2008-05-21 | ハイドロダイン インコーポレイテッド | 衝撃波による食肉処理方法及びその処理装置 |
US7220381B2 (en) * | 2001-06-15 | 2007-05-22 | Avure Technologies Incorporated | Method for high pressure treatment of substances under controlled temperature conditions |
WO2004045293A1 (en) * | 2002-11-18 | 2004-06-03 | Hydrodyne Incorporated | Improvement in shock wave tenderization of meat |
US20090232959A1 (en) | 2008-03-13 | 2009-09-17 | Cargill, Incorporated | High pressure meat product processing |
-
2009
- 2009-08-21 NZ NZ599948A patent/NZ599948A/xx not_active IP Right Cessation
- 2009-08-21 NZ NZ591160A patent/NZ591160A/en not_active IP Right Cessation
- 2009-08-21 CN CN201610429899.8A patent/CN106135378A/zh active Pending
- 2009-08-21 JP JP2011524019A patent/JP2012500632A/ja active Pending
- 2009-08-21 KR KR1020117006463A patent/KR20110047236A/ko not_active Application Discontinuation
- 2009-08-21 BR BRPI0917825-2A patent/BRPI0917825B1/pt active IP Right Grant
- 2009-08-21 AU AU2009282823A patent/AU2009282823B2/en active Active
- 2009-08-21 EP EP09791771A patent/EP2317863A1/en not_active Withdrawn
- 2009-08-21 MX MX2011001969A patent/MX2011001969A/es not_active Application Discontinuation
- 2009-08-21 WO PCT/US2009/054570 patent/WO2010022305A1/en active Application Filing
- 2009-08-21 CN CN2009801327427A patent/CN102123599A/zh active Pending
- 2009-08-21 US US12/545,189 patent/US9713337B2/en active Active
- 2009-08-21 CA CA2730904A patent/CA2730904A1/en not_active Abandoned
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04335873A (ja) * | 1991-05-02 | 1992-11-24 | Atsushi Suzuki | 食肉の軟化、熟成方法 |
JPH0549391A (ja) * | 1991-08-21 | 1993-03-02 | Nippon Ham Kk | 寄生虫の死滅処理方法 |
JPH1014537A (ja) * | 1996-07-03 | 1998-01-20 | Ehime Pref Gov | 高圧を利用した畜肉及び魚の切身の品質改良法 |
Non-Patent Citations (4)
Title |
---|
JPN5012002637; FOOD SCIENCE Vol.25, No.9, 2004, P.27-31 * |
JPN5012002639; FOOD SCIENCE AND BIOTECHNOLOGY Vol.14, No.6, 2005, P.808-812 * |
JPN6013003676; Meat Science Vol.46, No.3, 1997, p.211-236 * |
JPN6013003678; Meat Science Vol.19, 1987, p.285-292 * |
Also Published As
Publication number | Publication date |
---|---|
WO2010022305A1 (en) | 2010-02-25 |
CN102123599A (zh) | 2011-07-13 |
NZ591160A (en) | 2012-07-27 |
AU2009282823A1 (en) | 2010-02-25 |
NZ599948A (en) | 2012-11-30 |
US9713337B2 (en) | 2017-07-25 |
CN106135378A (zh) | 2016-11-23 |
CA2730904A1 (en) | 2010-02-25 |
KR20110047236A (ko) | 2011-05-06 |
US20100048116A1 (en) | 2010-02-25 |
EP2317863A1 (en) | 2011-05-11 |
BRPI0917825B1 (pt) | 2021-01-26 |
MX2011001969A (es) | 2011-03-30 |
BRPI0917825A2 (pt) | 2015-08-18 |
WO2010022305A8 (en) | 2010-06-03 |
AU2009282823B2 (en) | 2014-04-17 |
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