MX2010000219A - Metodo de procesamiento de carne para aumentar la retencion de humedad. - Google Patents

Metodo de procesamiento de carne para aumentar la retencion de humedad.

Info

Publication number
MX2010000219A
MX2010000219A MX2010000219A MX2010000219A MX2010000219A MX 2010000219 A MX2010000219 A MX 2010000219A MX 2010000219 A MX2010000219 A MX 2010000219A MX 2010000219 A MX2010000219 A MX 2010000219A MX 2010000219 A MX2010000219 A MX 2010000219A
Authority
MX
Mexico
Prior art keywords
moisture retention
enhance moisture
processing meat
processing
meat
Prior art date
Application number
MX2010000219A
Other languages
English (en)
Inventor
Chris J Topps
Original Assignee
Qst Ingredients And Packaging
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 Qst Ingredients And Packaging filed Critical Qst Ingredients And Packaging
Publication of MX2010000219A publication Critical patent/MX2010000219A/es

Links

Classifications

    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/70—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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L13/70—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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La presente invención se encuentra en el campo del procesamiento y tratamiento de la carne. De manera más particular, la presente invención se relaciona con un método de procesamiento de carne para aumentar la retención de humedad tanto durante el almacenamiento como en la cocción al administrar una composición que contiene carbonato de sodio y otros ingredientes.
MX2010000219A 2007-06-27 2008-06-27 Metodo de procesamiento de carne para aumentar la retencion de humedad. MX2010000219A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/823,183 US20090004353A1 (en) 2007-06-27 2007-06-27 Method of processing meat to enhance moisture retention
PCT/US2008/008044 WO2009002554A1 (en) 2007-06-27 2008-06-27 Method of processing meat to enhance moisture retention

Publications (1)

Publication Number Publication Date
MX2010000219A true MX2010000219A (es) 2010-07-06

Family

ID=40160876

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010000219A MX2010000219A (es) 2007-06-27 2008-06-27 Metodo de procesamiento de carne para aumentar la retencion de humedad.

Country Status (3)

Country Link
US (2) US20090004353A1 (es)
MX (1) MX2010000219A (es)
WO (1) WO2009002554A1 (es)

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US9848631B2 (en) * 2008-11-07 2017-12-26 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
US9629374B2 (en) 2008-11-07 2017-04-25 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
WO2011025794A1 (en) * 2009-08-24 2011-03-03 Glanbia Nutritionals (Ireland) Ltd. Method for increasing moisture retention and yield in meat and meat products
US9955714B2 (en) * 2010-02-23 2018-05-01 Griffith Foods International Inc. Marinades for meat and seafood containing natural metabolites
US20110318458A1 (en) * 2010-06-28 2011-12-29 Topps Chris J Processing and packaging meat without using highly absorbent material
US20120027899A1 (en) * 2010-07-30 2012-02-02 Topps Chris J Methods for Processing Meat Using Phosphate Free High pH Compositions Containing Salt and Sodium Carbonate
KR101870987B1 (ko) 2011-09-22 2018-06-26 롯데정밀화학 주식회사 인산염 무첨가 육가공 제품 및 그 제조방법
US20140154375A1 (en) * 2012-11-30 2014-06-05 Birko Corporation Methods for rehydrating tripe
CN103907669A (zh) * 2013-01-09 2014-07-09 渤海大学 负压注液减少真空冷却肉制品质量损失
CN103315043B (zh) * 2013-05-29 2015-02-18 浙江大学 罗非鱼的保鲜方法
JP6461479B2 (ja) * 2014-03-26 2019-01-30 元司 堀 浸漬物への水分移行防止方法
GR1008906B (el) * 2015-08-07 2016-12-19 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Φιλετο γαλοπουλας (λιπαρα 0-2%) με κουκουναρι και καστανο
GR1008920B (el) * 2015-08-07 2017-01-12 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Φιλετο γαλοπουλας (λιπαρα 0-2%) με μαυρη τρουφα
GR1008910B (el) * 2015-08-07 2016-12-19 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Φιλετο κοτοπουλο (λιπαρα 0-2%) ψητο με μανιταρια πορτσινι
US10736344B2 (en) 2016-07-11 2020-08-11 Exceldor Foods Canada Ltd. Oil-in-water emulsions for meat and poultry products and methods of producing same
US10980259B1 (en) * 2016-08-10 2021-04-20 Cargill, Incorporated Finely textured beef product and process
CN111163643A (zh) * 2017-08-01 2020-05-15 耶路撒冷希伯来大学伊萨姆研究开发有限公司 用于安全食物保存的s-亚硝基硫醇化合物及其与亚硝胺阻断剂的组合
JP2020145977A (ja) * 2019-03-14 2020-09-17 奥野製薬工業株式会社 肉製品の食感改良剤および食感改良方法
CN114176199B (zh) * 2021-11-15 2024-06-14 湖北省兴发磷化工研究院有限公司 一种提升调理开背草鱼肉质的加工方法

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US3563445A (en) * 1968-09-11 1971-02-16 Mobil Oil Corp Plastic tray structures
US4343821A (en) * 1980-07-07 1982-08-10 Rose Peter W Process for preparing meat products having reduced shrinkage
US4683139A (en) * 1985-07-11 1987-07-28 Wilson Foods Corporation Process for prepacking fresh meat
US5939112A (en) * 1994-01-31 1999-08-17 Kabushiki Kaisha Katayama Method for producing a processed meat product by treatment with a salt and/or alkali solution and product
CA2257147C (en) * 1996-06-07 2007-11-13 Wisconsin Alumni Research Foundation Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
US6869632B2 (en) * 1996-06-07 2005-03-22 Wisconsin Alumni Research Foundation Method of improving drip loss in fresh beef, pork, and poultry
US6713108B2 (en) * 1998-12-17 2004-03-30 Freezing Machines, Inc. Method for producing a pH enhanced comminuted meat product
JP3585848B2 (ja) * 2001-01-05 2004-11-04 株式会社ホクビー 加工肉用乳化液及びそれを用いた加工肉
US20030054074A1 (en) * 2001-07-25 2003-03-20 Delduca Gary R. Modified atomsphere packages and methods for making the same
US7060309B2 (en) * 2002-02-08 2006-06-13 Hormel Foods, Llc Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
US7001630B2 (en) * 2002-08-14 2006-02-21 Danisco A/S Animal protein-containing food products having improved moisture retention and method of preparing
US20040219283A1 (en) * 2003-05-01 2004-11-04 Evans Jeffrey C. Liquid retention of meat during cooking using trehalose

Also Published As

Publication number Publication date
WO2009002554A1 (en) 2008-12-31
US20090004353A1 (en) 2009-01-01
US20140113041A1 (en) 2014-04-24

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