MX2008011285A - Producto de carne estable para un ambiente de producto alimenticio y un metodo para hacer dicho producto. - Google Patents

Producto de carne estable para un ambiente de producto alimenticio y un metodo para hacer dicho producto.

Info

Publication number
MX2008011285A
MX2008011285A MX2008011285A MX2008011285A MX2008011285A MX 2008011285 A MX2008011285 A MX 2008011285A MX 2008011285 A MX2008011285 A MX 2008011285A MX 2008011285 A MX2008011285 A MX 2008011285A MX 2008011285 A MX2008011285 A MX 2008011285A
Authority
MX
Mexico
Prior art keywords
product
making
enviroment
food
stable meat
Prior art date
Application number
MX2008011285A
Other languages
English (en)
Inventor
Prem S Singh
Deijing Fu
James Contelloe
Thomas Henry
Original Assignee
Conagra Foods Rdm Inc
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 Conagra Foods Rdm Inc filed Critical Conagra Foods Rdm Inc
Publication of MX2008011285A publication Critical patent/MX2008011285A/es

Links

Classifications

    • 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
    • A23L13/40—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 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención está dirigida a un producto de carne estable y método para hacer dicho producto mezclado una carne triturada cruda con una mezcla de sal y una composición estabilizadora de carotenoide para formar un complejo que después de procesamiento térmico permite que el producto de carne retenga su color interior y exterior, sabor, y/o textura durante almacenamiento en una composición alimenticia.
MX2008011285A 2006-03-03 2007-03-02 Producto de carne estable para un ambiente de producto alimenticio y un metodo para hacer dicho producto. MX2008011285A (es)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
US77895206P 2006-03-03 2006-03-03
US74456806P 2006-04-10 2006-04-10
US86178206P 2006-11-30 2006-11-30
US87201306P 2006-11-30 2006-11-30
US11/642,164 US7476410B2 (en) 2006-03-03 2006-12-20 Stable meat product for a food product environment and a method for making such a product
PCT/US2007/005281 WO2007103126A2 (en) 2006-03-03 2007-03-02 Stable meat product for a food product enviroment and a method for making such a product

Publications (1)

Publication Number Publication Date
MX2008011285A true MX2008011285A (es) 2009-01-26

Family

ID=38471771

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2008011285A MX2008011285A (es) 2006-03-03 2007-03-02 Producto de carne estable para un ambiente de producto alimenticio y un metodo para hacer dicho producto.

Country Status (4)

Country Link
US (2) US7476410B2 (es)
CA (1) CA2644668A1 (es)
MX (1) MX2008011285A (es)
WO (1) WO2007103126A2 (es)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11785958B2 (en) * 2013-06-11 2023-10-17 Edgardo Torrens-Figueroa Method and process for making natural cut pork chops
US20160073652A1 (en) * 2014-09-12 2016-03-17 Kraft Foods Group Brands Llc Blended Cheese and Meat Product
JP7055422B2 (ja) 2016-09-09 2022-04-18 コッシーズ・イノベイションズ・プロプライエタリー・リミテッド 卵の風味付け方法
WO2020198726A1 (en) * 2019-03-28 2020-10-01 Kemin Industries, Inc. Compositions of electrochemically reduced plant-based extracts for curing meat and related methods
US20210235733A1 (en) 2020-02-04 2021-08-05 Memphis Meats, Inc. Characteristics of meat products
IL299342A (en) * 2020-06-23 2023-02-01 Purac Biochem Bv Preparations for preserving and improving the quality of meat products
EP4167764B1 (en) * 2020-06-23 2024-08-14 Purac Biochem B.V. Composition for preserving and/or improving the quality of meat products

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US2899311A (en) 1959-08-11 Method of preparing ground meat
US3421903A (en) 1965-12-02 1969-01-14 Beverly E Williams Process for improving the tenderness,color and richness of meat
US3482998A (en) 1966-02-17 1969-12-09 Gen Mills Inc Process for preparing ground meat composition
US3523802A (en) 1967-01-31 1970-08-11 Mayer & Co Inc O Liquid smoke composition and method of making same
GB1215465A (en) * 1967-05-17 1970-12-09 Cerebos Foods Ltd Instantised products
US3885048A (en) * 1971-02-08 1975-05-20 James J Liggett Method for preparing simulated meat, fish and dairy products
US3821437A (en) * 1972-11-13 1974-06-28 Gte Laboratories Inc Method for the prevention of photodiscoloration of red meat
US3982003A (en) 1974-09-04 1976-09-21 Mars Limited Gelling and thickening agents
US4409249A (en) 1980-09-02 1983-10-11 Forkner John H Egg product and process of manufacture
GB8510866D0 (en) * 1985-04-29 1985-06-05 Devro Inc Food browning agent
US5139800A (en) 1990-11-02 1992-08-18 Pfizer Inc Browning composition and process for browning foods
US5258194A (en) 1990-11-02 1993-11-02 Pfizer Inc. Process for preparing a browning composition
US5290583A (en) 1992-04-02 1994-03-01 David Reznik Method of electroheating liquid egg and product thereof
US6500477B2 (en) 1992-05-29 2002-12-31 Miles D. Wofford Stabilizer for prepared foodstuff
CA2100618A1 (en) 1992-07-29 1994-01-30 Janice L. Bryson Egg pasteurization
US5576039A (en) 1995-02-03 1996-11-19 Bush Boake Allen Inc. Colored jelly-type substance, method of preparation, and composition containing same
US6090425A (en) 1995-01-27 2000-07-18 Samimi; Mohammad H. Egg processing system and method of using same to extend the refrigerated shelf life of liquid egg product
US5614244A (en) 1995-06-02 1997-03-25 Borden, Inc. Egg and cheese food and method of making same
DE69625359T2 (de) 1995-06-07 2003-04-17 The Pillsbury Co., Minneapolis Eiprodukt mit niedrigem wasseraktivität
US5731029A (en) * 1995-07-26 1998-03-24 Nabisco Technology Company Method for making jerky products
US5674546A (en) 1995-08-10 1997-10-07 Nabisco Technology Company Package for storing and cooking an omelet
US5827652A (en) * 1995-10-31 1998-10-27 Applied Food Biotechnology, Inc. Zeaxanthin formulations for human ingestion
WO1998005216A1 (en) 1996-08-01 1998-02-12 Hickory Specialties, Inc. Meat processing method for reducing and inhibiting microbial infestation
ES2156636T3 (es) * 1996-08-09 2001-07-01 Heinz Stemmler Jr Procedimiento para el revestimiento de salchichones y quesos duros.
AU722184B2 (en) 1996-10-21 2000-07-27 Asahi Kasei Kabushiki Kaisha Stabilizer for meat products and meat product composition
US6171602B1 (en) 1997-08-29 2001-01-09 E-L Management Corp. Natural pigment-containing flowable powder
US6808728B2 (en) 1999-04-21 2004-10-26 Conagra Grocery Products Company Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced
US6992172B1 (en) 1999-11-12 2006-01-31 Fibrogen, Inc. Recombinant gelatins
AU2002225736A1 (en) * 2000-11-27 2002-06-03 Penford Corporation Hydrocolloid films for meat and poultry products
ES2606462T3 (es) * 2001-06-14 2017-03-24 San-Ei Gen F.F.I., Inc. Preparación de emulsión de colorante carotenoide
US7001635B2 (en) 2002-05-06 2006-02-21 Viskase Corporation Process for improving smoky color of an encased food product
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US7887870B2 (en) 2004-08-16 2011-02-15 Solae, Llc Restructured meat product and process for preparing same

Also Published As

Publication number Publication date
CA2644668A1 (en) 2007-09-13
US7476410B2 (en) 2009-01-13
US20090074939A1 (en) 2009-03-19
WO2007103126A3 (en) 2008-09-18
US20070207257A1 (en) 2007-09-06
WO2007103126A2 (en) 2007-09-13

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