JPH0387137A - Method for salting meat - Google Patents

Method for salting meat

Info

Publication number
JPH0387137A
JPH0387137A JP2197572A JP19757290A JPH0387137A JP H0387137 A JPH0387137 A JP H0387137A JP 2197572 A JP2197572 A JP 2197572A JP 19757290 A JP19757290 A JP 19757290A JP H0387137 A JPH0387137 A JP H0387137A
Authority
JP
Japan
Prior art keywords
meat
salt
weight
xanthan gum
brine
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.)
Pending
Application number
JP2197572A
Other languages
Japanese (ja)
Inventor
Oluf Sand Hansen
オルフ・サンド・ハンセン
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WR Grace and Co
Original Assignee
WR Grace and Co
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 WR Grace and Co filed Critical WR Grace and Co
Publication of JPH0387137A publication Critical patent/JPH0387137A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/26Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • A23B4/023Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: To salt meat without loss of drips by injecting a satd. salt water containing suspension of salt particles and xanthan gum into a meat. CONSTITUTION: A satd. salt water containing suspension of salt particles (preferably <=50μm particle size) and xanthan gum (preferably 0.2 to 0.45wt.%) is injected into meat. The meat is then housed in a plastic bag which is then sealed and shrunk by heat. Thus, the meat is salted without using a salt water bath.

Description

【発明の詳細な説明】 いる、請求項1に記載の方法。[Detailed description of the invention] 2. The method of claim 1.

03  塩及びキサンタンガムから成る固体組成物。03 Solid composition consisting of salt and xanthan gum.

(凶 塩が100tlInを越えない粒径を有る、、請
求項13に記載の組成物。
14. The composition of claim 13, wherein the salt has a particle size not exceeding 100 tlIn.

(回 塩が50μsを越えない粒径を有る、、請求項1
3に記載の組成物。
(Claim 1) The salt has a particle size not exceeding 50 μs.
3. The composition according to 3.

(IIEI  15〜2.5重量%のキサンタンガムを
含む、請求項13〜■5のいずれか一項に記載の組成物
(IIEI) The composition according to any one of claims 13 to 5, comprising 15 to 2.5% by weight of xanthan gum.

07)  実質的に発明の詳細な説明の項に記載されて
いる、請求項13に記載の組成物。
07) The composition of claim 13 substantially as described in the Detailed Description section.

3、発明の詳細な説明 本発明は、ベーコン製造を目的とる、食肉、特に豚肉の
塩漬(塩蔵)に関る、。本発明に使用る、「ベーコン」
という用語は、塩漬後に販売されるすべての豚肉誘導製
品、たとえば、ベーコン自体のいろいろの形態のほか、
脇腹肉(gammon)、巻肉(collar)、飛節
(hock)及びスリッパ−(+1ipper)を網羅
して総称的に用いる。
3. Detailed Description of the Invention The present invention relates to salting (salting) meat, particularly pork, for the purpose of bacon production. "Bacon" used in the present invention
The term applies to all pork-derived products sold after curing, such as various forms of bacon itself, as well as
It is used generically to cover gammon, collar, hock, and slipper.

塩を用いる処理によって食肉を保蔵る、ことば公知であ
る。このためには、塩を食肉の内部に浸透させねばなら
ず、塩水(bring)即ち塩の溶液を細いノズルを通
して食肉中に注入る、ことが普通行われて来た。このよ
うにして注入を受けた食肉を次いで塩水に浸漬してベー
コンを製造る、。現行の食品規制では、10%を越す添
加水を含有る、食肉は添加した水量を標示る、ように要
求している。従って10%以下の添加水を含有る、食肉
を販売る、のが慣行である。塩漬肉の貯蔵寿命は塩の含
有量に応じて変化る、。約4週間の貯蔵寿命は、在庫品
の回転の早い小売業者には適当であるが、それには約2
.5〜約2.75%の塩含有量が適切である。一方、こ
れより永い貯蔵寿命、たとえば6週間に対しては、塩の
含有量を2.75〜3.5重量%まで増加せねばならな
い。
Preservation of meat by treatment with salt is known. To do this, the salt must penetrate into the meat, and it has been common practice to inject a bring or salt solution into the meat through a narrow nozzle. The meat thus injected is then soaked in brine to produce bacon. Current food regulations require meat containing more than 10% added water to be labeled with the amount of added water. It is therefore common practice to sell meat containing less than 10% added water. The shelf life of cured meat varies depending on the salt content. A shelf life of about 4 weeks is adequate for retailers with a fast turnover of inventory;
.. A salt content of 5 to about 2.75% is suitable. On the other hand, for a longer shelf life, for example 6 weeks, the salt content must be increased to 2.75-3.5% by weight.

このように高い塩の含有量は、食肉中への塩水の注入に
より達成る、ことはできない。しかしながら、本発明者
の出願第8707845号の記載のように、所謂「微細
粒(mic+ofine)塩」をその中に懸濁した飽和
塩水の注入によって、高い塩濃度に到達る、ことができ
る。ここに、該微細粒塩の粒径は、100IJlnの孔
の篩を通過でき、好ましくは50/j/1の孔の篩を通
過し得るものである。かがる微細粒塩はバターに配合る
、ために市販されており、その場合均質な混合を可能に
してバター中の砂のような感じを防止る、ために細かい
粒径が要求される。普通の粒径の塩は注入ノズルを詰ま
らせ、また食肉に満足に注入る、ことができないため、
使用できない。
Such high salt contents cannot be achieved by injecting brine into the meat. However, as described in our application no. 8707845, it is possible to reach high salt concentrations by injecting saturated brine in which so-called "mic+ofine salts" are suspended. Here, the particle size of the fine grained salt is such that it can pass through a sieve with pores of 100 IJln, preferably a sieve with pores of 50/j/1. Fine-grained salts are commercially available for incorporation into butter, where fine particle size is required to enable homogeneous mixing and prevent gritty taste in the butter. Salt with normal particle size can clog the injection nozzle and cannot be injected satisfactorily into the meat.
I can not use it.

塩の懸濁液の注入の後、注入食肉は密封したプラスチッ
クバッグの中に貯蔵る、ことができる。
After injection of the salt suspension, the injected meat can be stored in a sealed plastic bag.

微細粒塩を含む塩水を食肉に先ず注入し、次いで注入食
肉をプラスチックバッグのなかに入れて、袋を密封し、
通常は熱収縮を行なう。塩が食肉全体に一様に行き渡る
時間を置いた後、塩蔵食肉をバッグから取出して薄く切
り、常法により包装し直す。これにより清潔度が更に大
きくなる利点があり、塩水浴の使用をしないで済む。
Brine containing fine grained salt is first injected into the meat, then the injected meat is placed in a plastic bag and the bag is sealed;
Usually, heat shrinkage is performed. After allowing time for the salt to spread evenly throughout the meat, the salted meat is removed from the bag, cut into thin pieces, and repackaged in a conventional manner. This has the advantage of greater cleanliness and eliminates the use of salt water baths.

塩水中の微細粒塩の懸濁液を注入に使用る、場合は、懸
濁液の均質性を確保る、ために、塩水を続けて攪拌る、
ことが必要である。しかしながら、かかる攪拌はエネル
ギーを連続的に与えることとなり、注入前に2〜3℃付
近に保たねばならい塩水の温度を上昇してしまう。攪拌
はまた、気泡の吸収と泡末の形成も生じ得る。事実とし
て、完全な均質性を確保る、には困難が有り得る。いか
なる理由にしても注入した懸濁液が均質でない場合は、
塩濃度の低い区域が注入食肉中に形成され、結果的に局
在的な細菌汚染の危険性を伴う。
If a suspension of fine grained salt in brine is used for injection, continuously stir the brine in order to ensure homogeneity of the suspension;
It is necessary. However, such stirring requires continuous application of energy and increases the temperature of the brine, which must be maintained at around 2-3° C. before injection. Agitation can also result in the absorption of air bubbles and the formation of foam ends. In fact, it can be difficult to ensure complete homogeneity. If the injected suspension is not homogeneous for any reason,
Areas of low salt concentration are formed in the injected meat, with the consequent risk of localized bacterial contamination.

プラスチックバッグに注入食肉を貯蔵る、間に「ドリッ
プロス(drip−loss) Jが生じる。水性の液
が食肉から滲み出て重量減を生じ、また、食肉の外見を
損うおそれがある。滲出液の細菌汚染の危険性もあり得
る。まるごとの骨抜きハム(whole、bone−o
oj hams)及び前端(fote−ends)につ
いては過度のドリップロスは特に問題になる。
Drip-loss occurs during storage of injected meat in plastic bags. Aqueous liquid oozes out of the meat, causing weight loss and can also damage the appearance of the meat. There may also be a risk of bacterial contamination of the liquid.
Excessive drip loss is particularly problematic for oj hams and fote-ends.

本発明は、飽和塩水中の塩の懸濁液の注入に付随る、潜
在的な困難性を、キサンタンガムを使用る、ことによっ
て解決る、ことを目的とる、。キサンタンガムの使用に
より、懸濁液を安定にし、ドリップロスを減らすことが
できる。
The present invention aims to overcome the potential difficulties associated with injection of suspensions of salts in saturated saline by using xanthan gum. The use of xanthan gum can stabilize the suspension and reduce drip losses.

本発明では、食肉、特に豚肉をキサンタンガムを含みか
つ塩粒子を懸濁している飽和塩水の注入により塩蔵処理
る、ことができる。該塩粒子は好ましくは■00tII
nの孔の篩を通過る、ことが出来、更に好ましくは50
−の孔の篩を通過し得るようなものである。使用る、塩
の粒径は、注入ノズルの目詰まりが起らないようなもの
である。
In the present invention, meat, especially pork, can be salted by injection of saturated brine containing xanthan gum and suspending salt particles. The salt particles are preferably ■00tII
can pass through a sieve with pores of n, more preferably 50
It is such that it can pass through a sieve with - holes. The particle size of the salt used is such that clogging of the injection nozzle does not occur.

懸濁液へのキサンタンガムの混入により、均質性を保つ
ための塩懸濁液の連続的攪拌の必要性が低くなるか又は
除かれ、注入食肉からドリップロスを実質的に減らすこ
とができる。
The incorporation of xanthan gum into the suspension reduces or eliminates the need for continuous stirring of the salt suspension to maintain homogeneity and can substantially reduce drip losses from injected meat.

懸濁液は安定であり、必要により数日間貯蔵る、ことが
できる。キサンタンガムの存在しない場合の、微細塩粒
子の再結晶によりもっと大きい粒子を生じる危険性は低
くなるので、注入用懸濁液の使用直前にそれを調製る、
ことも必要でない。
The suspension is stable and can be stored for several days if necessary. preparing the injection suspension immediately before use, as the risk of recrystallization of fine salt particles resulting in larger particles in the absence of xanthan gum is lower;
That's not necessary either.

キサンタンガムは多糖類であり、細菌キサントモナス 
カンペストリス(Xanlhomonas  camp
e+1+is)を培養る、ことにより得られる。粉末と
して市販されており、水に溶解して低濃度のガムで高粘
度を有る、溶液を生じる。Sajiaxgne CX 
91HY(高粘度)として販売されている製品は特に適
当でゞあって、一般的には最終の塩水懸濁液の0.2〜
45重量%の濃度で使用される。他のキサンタンガム製
品では、塩粒子が懸濁状態を保つような適当な粘度とる
、ために異なる濃度を必要とし得る。
Xanthan gum is a polysaccharide and is produced by the bacterium Xanthomonas
campestris (Xanlhomonas camp)
e+1+is). It is commercially available as a powder and dissolves in water to form a solution with a low concentration of gum and high viscosity. Sajiaxgne CX
Products sold as 91HY (high viscosity) are particularly suitable and generally have a
It is used at a concentration of 45% by weight. Other xanthan gum products may require different concentrations to achieve the appropriate viscosity to keep the salt particles suspended.

必要な濃度は常用の実験により決定る、ことができる。The required concentration can be determined by routine experimentation.

飽和塩水は普通の粗い塩を水に溶解し、硝酸塩、硝酸塩
及び/又はアスコルビン酸のような通常の保存料を通常
の量で添加して調製し得る。
Saturated brine may be prepared by dissolving common coarse salts in water and adding conventional preservatives such as nitrates, nitrates and/or ascorbic acid in conventional amounts.

塩懸濁液を製造る、には、攪拌した塩水に塩及びキサン
タンガムの混合物を添加る、のが好ましい。この手順は
、混合中凝固の可能性を低くる、。
To prepare the salt suspension, it is preferred to add a mixture of salt and xanthan gum to stirred brine. This step reduces the chance of coagulation during mixing.

塩及びキサンタンガムの混合物は本発明の一面を成し、
好ましくは2.5〜15重量%のキサンタンガムを含む
A mixture of salt and xanthan gum forms an aspect of the invention;
Preferably it contains 2.5-15% by weight of xanthan gum.

塩は一般的に食肉の所望の塩含有量に応じた割合で使用
し、1000重量部の飽和塩水に対して、通例20〜8
0重量部の割合、好ましくは35〜70重量部の割合の
塩を使用る、。
Salt is generally used in a proportion depending on the desired salt content of meat, usually 20 to 8 parts by weight per 1000 parts by weight of saturated brine.
A proportion of salt of 0 parts by weight is used, preferably a proportion of 35 to 70 parts by weight.

注入前の懸濁液の温度は一般には約2〜3℃で、食肉の
温度は5〜6℃である。食肉は塩蔵処理される間は、3
〜4℃で貯蔵る、のが通例である。
The temperature of the suspension before injection is generally about 2-3°C and the temperature of the meat is 5-6°C. While meat is salted,
It is customary to store at ~4°C.

もっと高い温度での貯蔵はドリップロスの増加を生じ得
る。
Storage at higher temperatures can result in increased drip losses.

懸濁液の粘度は好ましくは34CP−120CPの範囲
にあり、一般的に最終の塩水中0.30〜0.45%の
キサンタンガムに相当る、。特に好ましい粘度の範囲は
60CP〜85CPである。粘度は22℃でBrook
field LVT型粘度計による測定値を指す。かか
る粘度では、食肉への注入に困難を生じることがなく、
固体塩粒子を懸濁状態に保つことができる。
The viscosity of the suspension is preferably in the range 34CP-120CP, generally corresponding to 0.30-0.45% xanthan gum in the final brine. A particularly preferred viscosity range is 60CP to 85CP. Brook viscosity at 22℃
field Refers to the value measured by an LVT type viscometer. At such a viscosity, there will be no difficulty in injecting it into meat;
Solid salt particles can be kept in suspension.

本発明は、注入によって食肉中に高い塩濃度を容易に生
じ、貯蔵生食肉からのドリップロスを減らすので、密封
プラスチックバック中で食肉、たとえば豚肉を塩蔵る、
方法として特に有利である。
The present invention facilitates the production of high salt concentrations in the meat by injection and reduces drip losses from stored raw meat, thus salting the meat, such as pork, in a sealed plastic bag.
The method is particularly advantageous.

↓0 次の実施例により本発明を説明る、。↓0 The invention is illustrated by the following examples.

実施例 本発明のキサンタンガム/塩混合物は、微細粒塩(10
,2kg>及びキサンタンガム(0,3kg:Sa口a
Xane CX 91 HV)の混合物でもって例示さ
れる。この混合物はキサンタンガム2.8%及び微細粒
塩97.2%を含有る、(重量百分率)。
EXAMPLE The xanthan gum/salt mixture of the present invention was prepared using fine grained salt (10
, 2kg> and xanthan gum (0.3kg: Sa mouth a
Xane CX 91 HV). This mixture contains 2.8% xanthan gum and 97.2% finely divided salt (weight percentage).

蒼肉に注入る、ための本発明の塩水は、前記混合物を攪
拌下に塩水(89,5kg、 24°BB、塩24.5
%に対応)に添加る、ことにより製造し得る。これによ
り注入用塩水10(1,Okg (29°BE、!32
.3%に対応)を生じる。こうして製造した塩水の粘度
は34CPである。
The brine of the present invention for injecting into blue meat is prepared by stirring the mixture and mixing it with brine (89.5 kg, 24°BB, salt 24.5 kg).
%). This yields 10 (1,000 kg) of saline water for injection (29°BE, !32
.. 3%). The viscosity of the brine thus produced is 34CP.

前記塩水中のキサンタンガムの量は、最終の塩水の粘度
の変化に対応して変更る、ことができる。
The amount of xanthan gum in the brine can be varied to accommodate changes in the viscosity of the final brine.

即ち、キサンタンガム0.35%は65.0CPの粘度
を生じ、キサンタンガム0.45%では12GCPの粘
度1 となる。
That is, 0.35% xanthan gum produces a viscosity of 65.0 CP, and 0.45% xanthan gum produces a viscosity of 12 GCP.

前記粘度は22℃で B+ookfield LVT型粘度計 で測定した。The viscosity is at 22℃ B+ookfield LVT type viscometer It was measured with

Claims (1)

【特許請求の範囲】 (1)キサンタンガムを含み且つ塩粒子を懸濁している
飽和塩水を食肉に注入することから成る、食肉を塩蔵処
理する方法。 (2)粒径が100μmを越えない、請求項1に記載の
方法。 (3)粒径が50μmを越えない、請求項1に記載の方
法。 (4)塩水が0.2〜0.45重量%のキサンタンガム
を含む、請求項1、2又は3に記載の方法。 (5)塩を注入して食肉の重量の2.75%〜4%の塩
含有量を提供する、請求項1〜4のいずれか一項に記載
の方法。 (6)10重量%以下の添加水を食肉に注入する、請求
項5に記載の方法。 (7)塩懸濁液が飽和塩水1000重量部につき20〜
80重量部の固体塩を含有する、請求項1〜6のいずれ
か一項に記載の方法。 (8)塩懸濁液が35〜70重量部の固体塩を含有する
、請求項7に記載の方法。 (9)塩水が水溶性食肉保存料も含有する、請求項1〜
8のいずれか一項に記載の方法。(10)注入される食
肉が豚肉である、請求項1〜9のいずれか一項に記載の
方法。 (11)注入後に食肉をプラスチックバッグ中に封入し
、塩が食肉全体にわたり実質上均等な分布になるまで保
存する、請求項1〜10のいずれか一項に記載の方法。
Claims: (1) A method for salting meat, comprising injecting into the meat a saturated brine containing xanthan gum and suspending salt particles. (2) The method according to claim 1, wherein the particle size does not exceed 100 μm. (3) The method according to claim 1, wherein the particle size does not exceed 50 μm. (4) The method of claim 1, 2 or 3, wherein the brine contains 0.2-0.45% by weight of xanthan gum. (5) A method according to any one of claims 1 to 4, wherein salt is injected to provide a salt content of 2.75% to 4% of the weight of the meat. (6) The method according to claim 5, wherein 10% by weight or less of added water is injected into the meat. (7) The salt suspension is 20 to 20 parts by weight per 1000 parts by weight of saturated salt water.
7. Process according to any one of claims 1 to 6, containing 80 parts by weight of solid salt. (8) The method of claim 7, wherein the salt suspension contains 35 to 70 parts by weight of solid salt. (9) Claims 1 to 3, wherein the brine also contains a water-soluble meat preservative.
8. The method according to any one of 8. (10) The method according to any one of claims 1 to 9, wherein the meat to be injected is pork. (11) The method according to any one of claims 1 to 10, wherein the meat is enclosed in a plastic bag after injection and stored until the salt is distributed substantially evenly throughout the meat.
JP2197572A 1989-07-28 1990-07-25 Method for salting meat Pending JPH0387137A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8917255A GB2235616B (en) 1989-07-28 1989-07-28 Method for salting meat
GB8917255.5 1989-07-28

Publications (1)

Publication Number Publication Date
JPH0387137A true JPH0387137A (en) 1991-04-11

Family

ID=10660758

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2197572A Pending JPH0387137A (en) 1989-07-28 1990-07-25 Method for salting meat

Country Status (6)

Country Link
JP (1) JPH0387137A (en)
AU (1) AU636373B2 (en)
CA (1) CA2011184A1 (en)
GB (1) GB2235616B (en)
NZ (1) NZ234228A (en)
ZA (1) ZA905532B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK62791A (en) * 1991-04-09 1992-11-09 Tulip Int As PROCEDURE FOR SALTING MEAT AND PLANT FOR USE IN EXERCISE OF THE PROCEDURE
MXPA04011662A (en) * 2002-06-03 2005-03-31 Dsm Ip Assets Bv Improved method for the treatment of shredded cheese with a polyene antifungal compound.
ES2207402B1 (en) * 2002-10-08 2006-01-16 Pepiño, S.L. PROCEDURE AND EQUIPMENT FOR THE SALAMON AND CURE OF HAMS.
EP2528448A1 (en) * 2010-04-16 2012-12-05 Tyson Foods, Inc. Method of packaging fresh meat products in a low oxygen environment, meat color improvement solution and pre-packaged food product

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE875783A (en) * 1978-04-24 1979-10-23 Mars Ltd FOOD PRODUCTS AND THEIR PREPARATION METHODS
GB8316903D0 (en) * 1983-06-22 1983-07-27 Miller R Tenderisation/curing of meat cuts
GB2203024B (en) * 1987-04-02 1991-02-13 Grace W R & Co Method for salting meat
EP0304148A3 (en) * 1987-06-22 1989-10-25 Leon D. Lieberman Method and apparatus for preparing a charged salt solution for treating meat
US4948621A (en) * 1989-05-12 1990-08-14 Fmc Corporation Composition for treatment meat

Also Published As

Publication number Publication date
GB2235616B (en) 1993-06-09
GB8917255D0 (en) 1989-09-13
CA2011184A1 (en) 1991-01-28
AU5983090A (en) 1991-01-31
AU636373B2 (en) 1993-04-29
ZA905532B (en) 1991-05-29
GB2235616A (en) 1991-03-13
NZ234228A (en) 1993-05-26

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