PL2320755T3 - Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych - Google Patents
Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnychInfo
- Publication number
- PL2320755T3 PL2320755T3 PL09782526T PL09782526T PL2320755T3 PL 2320755 T3 PL2320755 T3 PL 2320755T3 PL 09782526 T PL09782526 T PL 09782526T PL 09782526 T PL09782526 T PL 09782526T PL 2320755 T3 PL2320755 T3 PL 2320755T3
- Authority
- PL
- Poland
- Prior art keywords
- manufacture
- meat products
- product characteristics
- controlling product
- controlling
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013622 meat product Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 title 1
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
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102008045666 | 2008-09-03 | ||
| DE102008048543A DE102008048543B4 (de) | 2008-09-03 | 2008-09-25 | Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln |
| EP09782526.9A EP2320755B1 (de) | 2008-09-03 | 2009-09-02 | Verfahren zur steuerung der produkteigenschaften bei der herstellung von fleischwaren |
| PCT/EP2009/061362 WO2010026171A1 (de) | 2008-09-03 | 2009-09-02 | Verfahren zur steuerung der produkteigenschaften bei der herstellung von fleischwaren |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL2320755T3 true PL2320755T3 (pl) | 2016-06-30 |
Family
ID=41259662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL09782526T PL2320755T3 (pl) | 2008-09-03 | 2009-09-02 | Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20110223285A1 (pl) |
| EP (1) | EP2320755B1 (pl) |
| CA (1) | CA2735914A1 (pl) |
| DE (1) | DE102008048543B4 (pl) |
| DK (1) | DK2320755T5 (pl) |
| ES (1) | ES2561983T3 (pl) |
| PL (1) | PL2320755T3 (pl) |
| RU (1) | RU2516458C2 (pl) |
| WO (1) | WO2010026171A1 (pl) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010010118A1 (de) | 2010-03-04 | 2011-09-08 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln |
| DE102012106092A1 (de) * | 2011-10-10 | 2013-04-11 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Verfahren zur Herstellung von fettreduzierten Fleisch- und Wurstwaren |
| DE102013006579A1 (de) * | 2012-10-12 | 2014-04-17 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Verfahren zur Erhöhung der Lebensmittelsicherheit durch Hochdruckbehandlung von Rohmaterialien oder Halbfertigwaren |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE217495T1 (de) * | 1994-02-17 | 2002-06-15 | Nestle Sa | Herstellung von salzarmen und/oder phosphatarmen würsten |
| EP0748592B1 (fr) | 1995-06-16 | 2001-08-16 | Societe Des Produits Nestle S.A. | Pâté de viande à basse teneur en graisse |
| DE19653677C1 (de) * | 1996-12-16 | 1997-09-18 | Fritz Kortschack | Verfahren zur Herstellung stabiler, in Anwesenheit von Mikroorganismen hergestellter Fleisch- und Wurstwaren, die einer Reifung und Trocknung unterworfen werden |
| DE19801031C2 (de) * | 1998-01-07 | 2000-06-15 | Fritz Kortschack | Verfahren zur Erhöhung der Lebensmittelsicherheit von Naturdärmen, die als Wursthüllen vorgesehen sind |
| DE102005011868A1 (de) * | 2005-03-15 | 2006-09-21 | Fritz Kortschack | Verfahren zur Behandlung von Lebensmitteln, insbesondere zum Haltbarmachen von frischen Wurst- oder Fleischwaren |
| DE102008004242A1 (de) * | 2007-12-13 | 2009-06-18 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Verfahren zur automatisierbaren Herstellung von Rohwurst |
-
2008
- 2008-09-25 DE DE102008048543A patent/DE102008048543B4/de not_active Expired - Fee Related
-
2009
- 2009-09-02 US US12/737,882 patent/US20110223285A1/en not_active Abandoned
- 2009-09-02 DK DK09782526.9T patent/DK2320755T5/en active
- 2009-09-02 ES ES09782526.9T patent/ES2561983T3/es active Active
- 2009-09-02 WO PCT/EP2009/061362 patent/WO2010026171A1/de active Application Filing
- 2009-09-02 CA CA2735914A patent/CA2735914A1/en not_active Abandoned
- 2009-09-02 RU RU2011109922/13A patent/RU2516458C2/ru not_active IP Right Cessation
- 2009-09-02 EP EP09782526.9A patent/EP2320755B1/de not_active Not-in-force
- 2009-09-02 PL PL09782526T patent/PL2320755T3/pl unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA2735914A1 (en) | 2010-03-11 |
| DK2320755T5 (en) | 2016-02-15 |
| WO2010026171A1 (de) | 2010-03-11 |
| DK2320755T3 (en) | 2016-01-25 |
| DE102008048543B4 (de) | 2012-03-29 |
| US20110223285A1 (en) | 2011-09-15 |
| RU2516458C2 (ru) | 2014-05-20 |
| ES2561983T3 (es) | 2016-03-01 |
| DE102008048543A1 (de) | 2010-04-15 |
| EP2320755A1 (de) | 2011-05-18 |
| RU2011109922A (ru) | 2012-10-10 |
| EP2320755B1 (de) | 2015-11-11 |
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