JPH0459864B2 - - Google Patents

Info

Publication number
JPH0459864B2
JPH0459864B2 JP59002333A JP233384A JPH0459864B2 JP H0459864 B2 JPH0459864 B2 JP H0459864B2 JP 59002333 A JP59002333 A JP 59002333A JP 233384 A JP233384 A JP 233384A JP H0459864 B2 JPH0459864 B2 JP H0459864B2
Authority
JP
Japan
Prior art keywords
meat
sodium
cystine
composition
cysteine
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.)
Expired - Lifetime
Application number
JP59002333A
Other languages
English (en)
Japanese (ja)
Other versions
JPS60145067A (ja
Inventor
Katsuhiko Nishimori
Yukihiro Nakao
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.)
Takeda Pharmaceutical Co Ltd
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
Priority to JP59002333A priority Critical patent/JPS60145067A/ja
Priority to EP84115878A priority patent/EP0149829B1/en
Priority to DE8484115878T priority patent/DE3462746D1/de
Priority to AT84115878T priority patent/ATE26060T1/de
Priority to US06/688,144 priority patent/US4590079A/en
Priority to CA000471583A priority patent/CA1236332A/en
Priority to CN85100801A priority patent/CN1012787B/zh
Publication of JPS60145067A publication Critical patent/JPS60145067A/ja
Publication of JPH0459864B2 publication Critical patent/JPH0459864B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

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)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Processing Of Meat And Fish (AREA)
JP59002333A 1984-01-09 1984-01-09 肉類食品の退色防止方法および退色防止用組成物 Granted JPS60145067A (ja)

Priority Applications (7)

Application Number Priority Date Filing Date Title
JP59002333A JPS60145067A (ja) 1984-01-09 1984-01-09 肉類食品の退色防止方法および退色防止用組成物
EP84115878A EP0149829B1 (en) 1984-01-09 1984-12-20 A method for preventing discloloration of meat products
DE8484115878T DE3462746D1 (en) 1984-01-09 1984-12-20 A method for preventing discloloration of meat products
AT84115878T ATE26060T1 (de) 1984-01-09 1984-12-20 Verfahren zum verhindern der verfaerbung von fleischprodukten.
US06/688,144 US4590079A (en) 1984-01-09 1984-12-31 Method and composition for preventing discoloration of meat products
CA000471583A CA1236332A (en) 1984-01-09 1985-01-07 Method for preventing discoloration of meat products
CN85100801A CN1012787B (zh) 1984-01-09 1985-04-01 防止肉类产品变色的方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59002333A JPS60145067A (ja) 1984-01-09 1984-01-09 肉類食品の退色防止方法および退色防止用組成物

Publications (2)

Publication Number Publication Date
JPS60145067A JPS60145067A (ja) 1985-07-31
JPH0459864B2 true JPH0459864B2 (en, 2012) 1992-09-24

Family

ID=11526381

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59002333A Granted JPS60145067A (ja) 1984-01-09 1984-01-09 肉類食品の退色防止方法および退色防止用組成物

Country Status (6)

Country Link
US (1) US4590079A (en, 2012)
EP (1) EP0149829B1 (en, 2012)
JP (1) JPS60145067A (en, 2012)
AT (1) ATE26060T1 (en, 2012)
CA (1) CA1236332A (en, 2012)
DE (1) DE3462746D1 (en, 2012)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423878A (en) * 1987-07-20 1989-01-26 Nippon Bussan Kk Agent for preventing denaturation of paste food
ATE93122T1 (de) * 1988-05-03 1993-09-15 Nestle Sa Getrockenes fleischprodukt.
CH680971A5 (en, 2012) * 1990-11-07 1992-12-31 Nestle Sa
US5230915A (en) * 1990-10-24 1993-07-27 Fereidoon Shahidi Process for preparing a powdered cooked cured-meat pigment
IT1269990B (it) * 1994-09-21 1997-04-16 Rizzoli Emilio Procedimento per la lavorazione del tonno prima del suo confezionamento in scatola
US6172040B1 (en) 1999-05-28 2001-01-09 A. Satyanarayan Naidu Immobilized lactoferrin antimicrobial agents and the use thereof
JP2003092982A (ja) * 2001-09-26 2003-04-02 Taisho Technos Co Ltd 赤身魚肉の退色防止用組成物および退色防止方法
KR20040077682A (ko) * 2001-12-21 2004-09-06 디에스엠 아이피 어셋츠 비.브이. 변형 메티오닌 풍부 식품 및 그의 제조방법
US7205015B2 (en) * 2003-06-23 2007-04-17 Chia-Lung Shu Method for producing a jerked meat rawhide chew toy
IL157234A0 (en) * 2003-08-04 2004-02-19 Rad Natural Technologies Ltd Compositions and methods for improving the efficiency of preservatives in foods
EP1781282A4 (en) * 2004-07-23 2010-09-01 Dpi Solutions Inc COMPOSITION FOR STABILIZING VITAMIN C IN WATER PHASE AND THIS USE METHOD FOR STABILIZING VITAMIN C
US20060073261A1 (en) * 2004-10-06 2006-04-06 Mcmindes Matthew K Soy protein containing food product and process for preparing same
US20060177547A1 (en) * 2005-02-09 2006-08-10 Sandoval Arno E Method and composition for preventing discoloration of injected beef
US9907322B2 (en) 2006-05-19 2018-03-06 Solae Llc Structured protein product
US8685485B2 (en) 2006-05-19 2014-04-01 Solae, Llc Protein composition and its use in restructured meat and food products
US8293297B2 (en) * 2007-04-05 2012-10-23 Solae, Llc Colored structured protein products
US20090098254A1 (en) * 2007-10-12 2009-04-16 Robert Ty Baublits Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
JP2009291156A (ja) * 2008-06-06 2009-12-17 Aoba Kasei Kk 甲殻類の黒変防止剤および甲殻類の黒変防止処理方法
CN101637198B (zh) * 2009-08-19 2012-04-18 江苏省农业科学院 一种冰鲜禽肉制品涂膜保鲜的方法
ES2385553B1 (es) * 2010-12-31 2013-06-06 Trivaris S.L. Reactivante del color natural del atun y procedimiento para su obtencion

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE143205C (en, 2012) *
DE159141C (en, 2012) *
US2797998A (en) * 1950-06-17 1957-07-02 Swift & Co Development of cured color for meat products
US2634211A (en) * 1951-05-04 1953-04-07 Griffith Laboratories Production of meat products
DE1041338B (de) * 1954-08-09 1958-10-16 Franziska Therese Barth Geb We Verfahren zur Verbesserung des Geschmackes und der Haltbarkeit von Fleisch- oder Wurstwaren, insbesondere von Koch- und Bruehwuersten
JPS4852966A (en, 2012) * 1971-11-06 1973-07-25
JPS5121053A (en) * 1974-08-13 1976-02-19 Fuji Keisotsuki Seisakusho Kk Tatewarino onejio kumiawaseta chosetsuneji
JPS5725189B2 (en, 2012) * 1974-09-13 1982-05-28
ES238455Y (es) * 1978-09-30 1979-04-01 Soporte para memorandums.
JPS5843761A (ja) * 1981-09-08 1983-03-14 Takeda Chem Ind Ltd 肉類食品の退色防止方法および退色防止用組成物

Also Published As

Publication number Publication date
CA1236332A (en) 1988-05-10
DE3462746D1 (en) 1987-04-30
JPS60145067A (ja) 1985-07-31
US4590079A (en) 1986-05-20
EP0149829A1 (en) 1985-07-31
EP0149829B1 (en) 1987-03-25
ATE26060T1 (de) 1987-04-15

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