KR930012204B1 - 고기의 pH치 비교측정 방법 및 장치 - Google Patents
고기의 pH치 비교측정 방법 및 장치 Download PDFInfo
- Publication number
- KR930012204B1 KR930012204B1 KR1019910007611A KR910007611A KR930012204B1 KR 930012204 B1 KR930012204 B1 KR 930012204B1 KR 1019910007611 A KR1019910007611 A KR 1019910007611A KR 910007611 A KR910007611 A KR 910007611A KR 930012204 B1 KR930012204 B1 KR 930012204B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- container
- value
- cover
- measuring device
- 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
Links
- 235000013372 meat Nutrition 0.000 title claims description 83
- 238000000034 method Methods 0.000 title claims description 42
- 230000000052 comparative effect Effects 0.000 title claims description 6
- 238000001139 pH measurement Methods 0.000 title description 2
- 235000013594 poultry meat Nutrition 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 15
- 235000015277 pork Nutrition 0.000 claims description 10
- 230000007246 mechanism Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 230000003204 osmotic effect Effects 0.000 claims description 7
- 229920001225 polyester resin Polymers 0.000 claims description 7
- 239000004645 polyester resin Substances 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 230000003028 elevating effect Effects 0.000 claims description 4
- 239000011152 fibreglass Substances 0.000 claims description 4
- 238000005259 measurement Methods 0.000 claims description 4
- 239000003365 glass fiber Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000012733 comparative method Methods 0.000 claims 1
- 238000003307 slaughter Methods 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 244000144977 poultry Species 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000012298 atmosphere Substances 0.000 description 3
- 239000010941 cobalt Substances 0.000 description 3
- 229910017052 cobalt Inorganic materials 0.000 description 3
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 3
- 241000282472 Canis lupus familiaris Species 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000036675 Myoglobin Human genes 0.000 description 2
- 108010062374 Myoglobin Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- QQVIHTHCMHWDBS-UHFFFAOYSA-N isophthalic acid Chemical compound OC(=O)C1=CC=CC(C(O)=O)=C1 QQVIHTHCMHWDBS-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- WFUGQJXVXHBTEM-UHFFFAOYSA-N 2-hydroperoxy-2-(2-hydroperoxybutan-2-ylperoxy)butane Chemical compound CCC(C)(OO)OOC(C)(CC)OO WFUGQJXVXHBTEM-UHFFFAOYSA-N 0.000 description 1
- 241000442425 Aristeomorpha foliacea Species 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 1
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- XNGIFLGASWRNHJ-UHFFFAOYSA-N phthalic acid Chemical compound OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0023—Pressing means
- A22C7/003—Meat-moulds
- A22C7/0046—Containers in which meat is pressed and moulded
-
- 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
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
-
- 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
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP4022007.9 | 1990-07-11 | ||
| DE4022007A DE4022007C1 (enrdf_load_stackoverflow) | 1990-07-11 | 1990-07-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR920002034A KR920002034A (ko) | 1992-02-28 |
| KR930012204B1 true KR930012204B1 (ko) | 1993-12-24 |
Family
ID=6410044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910007611A Expired - Lifetime KR930012204B1 (ko) | 1990-07-11 | 1991-05-11 | 고기의 pH치 비교측정 방법 및 장치 |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0491896A1 (enrdf_load_stackoverflow) |
| KR (1) | KR930012204B1 (enrdf_load_stackoverflow) |
| AU (1) | AU8008991A (enrdf_load_stackoverflow) |
| BR (1) | BR9105814A (enrdf_load_stackoverflow) |
| CA (1) | CA2065725A1 (enrdf_load_stackoverflow) |
| DE (1) | DE4022007C1 (enrdf_load_stackoverflow) |
| WO (1) | WO1992000680A1 (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2283403B (en) * | 1992-06-11 | 1996-03-20 | Tenderland Ltd | Improvements in and relating to treatment of meat |
| AU2012315545B2 (en) | 2011-09-29 | 2017-03-09 | Plx Opco Inc. | pH dependent carriers for targeted release of pharmaceuticals along the gastrointestinal tract, compositions therefrom, and making and using same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1448449A (fr) * | 1964-11-02 | 1966-08-05 | Whirlpool Co | Procédé pour rendre la viande plus tendre |
| DE3106265C2 (de) * | 1981-02-20 | 1984-12-06 | Jürgen 7801 Umkirch Schlegel | Verfahren zum Aufbewahren von Frischfleisch |
| DE8617814U1 (de) * | 1986-07-03 | 1986-09-25 | Vesten AG, Stans | Vorrichtung zum Aufbewahren von Frischfleisch |
-
1990
- 1990-07-11 DE DE4022007A patent/DE4022007C1/de not_active Expired - Fee Related
-
1991
- 1991-05-11 KR KR1019910007611A patent/KR930012204B1/ko not_active Expired - Lifetime
- 1991-07-03 CA CA002065725A patent/CA2065725A1/en not_active Abandoned
- 1991-07-03 BR BR919105814A patent/BR9105814A/pt unknown
- 1991-07-03 AU AU80089/91A patent/AU8008991A/en not_active Abandoned
- 1991-07-03 WO PCT/EP1991/001238 patent/WO1992000680A1/de not_active Application Discontinuation
- 1991-07-03 EP EP91911742A patent/EP0491896A1/de not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| KR920002034A (ko) | 1992-02-28 |
| DE4022007C1 (enrdf_load_stackoverflow) | 1992-02-20 |
| EP0491896A1 (de) | 1992-07-01 |
| WO1992000680A1 (de) | 1992-01-23 |
| AU8008991A (en) | 1992-02-04 |
| CA2065725A1 (en) | 1992-01-12 |
| BR9105814A (pt) | 1992-09-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Parrish Jr et al. | Effect of degree of marbling and internal temperature of doneness on beef rib steaks | |
| CA2175823C (en) | A process for heat treating food product | |
| FI946179A0 (fi) | Niukkasuolainen ja/tai -fosfaattinen makkaravalmisNiukkasuolainen ja/tai -fosfaattinen makkaravalmiste te | |
| KR930012204B1 (ko) | 고기의 pH치 비교측정 방법 및 장치 | |
| Hultin | Postmortem biochemistry of meat and fish | |
| Vergara et al. | Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb | |
| O'Neill et al. | Effects of PSE on the quality of cooked hams | |
| JPH02295432A (ja) | 後低温殺菌 | |
| WO2005092109A1 (en) | Accelerated method for drying and maturing sliced food products | |
| CN1017959B (zh) | 鲜肉保存装置 | |
| JPH04222550A (ja) | 生鮮肉のｐＨ値を均一化する方法と装置 | |
| US1964009A (en) | Process of manufacture of sausages | |
| Robertson et al. | A comparison of some properties of beef and buffalo (Bubalus bubalis) meat | |
| CN101322508B (zh) | 畜禽肉类卤菜热藏保鲜方法 | |
| ATE81263T1 (de) | Verfahren zur herstellung eines kochproduktes mit verlaengerter konservierung auf der basis von tierproteinen. | |
| DE10207048B4 (de) | Verfahren zum Herstellen von rohen Schinken | |
| CN107173424B (zh) | 冰温延长羊肉色泽稳定性方法 | |
| KR890003067B1 (ko) | 돼지고기를 주재로 한 조미건조식품의 제조방법 | |
| Boccard | The development and physical structure of muscle collagen in relation to meat toughness | |
| KR100478529B1 (ko) | 원적외선을 방사하는 세라믹스로 훈연 및 열처리하는육가공품의 제조방법 및 상기 방법으로 제조한 육가공품 | |
| JP3521380B2 (ja) | 通電加工食品の製造方法およびその装置 | |
| Anang | Meat processing | |
| Eastman Jr | A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game | |
| FI20210049A1 (fi) | Uusi menetelmä valmistaa, toimittaa ja kypsentää elintarvike ja tähän soveltuva elintarvikepakkaus | |
| Tomović et al. | 345 Manufacture of Whole Muscle Cook-In Ham |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19910511 |
|
| A201 | Request for examination | ||
| PA0201 | Request for examination |
Patent event code: PA02012R01D Patent event date: 19911026 Comment text: Request for Examination of Application Patent event code: PA02011R01I Patent event date: 19910511 Comment text: Patent Application |
|
| PG1501 | Laying open of application | ||
| G160 | Decision to publish patent application | ||
| PG1605 | Publication of application before grant of patent |
Comment text: Decision on Publication of Application Patent event code: PG16051S01I Patent event date: 19931130 |
|
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 19940311 |
|
| NORF | Unpaid initial registration fee | ||
| PC1904 | Unpaid initial registration fee |