PL3119213T3 - Sposób peklowania mięsa z użyciem kultury starterowej - Google Patents
Sposób peklowania mięsa z użyciem kultury starterowejInfo
- Publication number
- PL3119213T3 PL3119213T3 PL14833533T PL14833533T PL3119213T3 PL 3119213 T3 PL3119213 T3 PL 3119213T3 PL 14833533 T PL14833533 T PL 14833533T PL 14833533 T PL14833533 T PL 14833533T PL 3119213 T3 PL3119213 T3 PL 3119213T3
- Authority
- PL
- Poland
- Prior art keywords
- starter culture
- curing meat
- meat
- curing
- starter
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title 1
- 239000007858 starting material Substances 0.000 title 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
- A23B4/14—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP14380010.0A EP2912957A1 (en) | 2014-02-26 | 2014-02-26 | Process for curing meat using a starter culture |
| PCT/IB2014/002835 WO2015128693A1 (en) | 2014-02-26 | 2014-12-19 | Process for curing meat using a starter culture |
| EP14833533.4A EP3119213B1 (en) | 2014-02-26 | 2014-12-19 | Process for curing meat using a starter culture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL3119213T3 true PL3119213T3 (pl) | 2018-09-28 |
Family
ID=50277169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL14833533T PL3119213T3 (pl) | 2014-02-26 | 2014-12-19 | Sposób peklowania mięsa z użyciem kultury starterowej |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US11051523B2 (pl) |
| EP (2) | EP2912957A1 (pl) |
| DK (1) | DK3119213T3 (pl) |
| ES (1) | ES2671391T3 (pl) |
| PL (1) | PL3119213T3 (pl) |
| WO (1) | WO2015128693A1 (pl) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2702554T3 (es) | 2016-04-26 | 2019-03-01 | Metalquimia Sa | Planta y método de secado por aire de alimento troceado |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69326101T2 (de) * | 1992-06-02 | 2000-04-20 | Ajinomoto Co., Inc. | Verfahren zur Herstellung eines geformten gebundenen Nahrungsmittels |
| IT1279031B1 (it) * | 1994-04-12 | 1997-12-02 | Brunhilda Mach | Procedimento per la produzione di carne affettata,stagionata,cruda. |
| ATE212509T1 (de) | 1995-12-05 | 2002-02-15 | Unilever Nv | Fermentierte und vorfermentierte fleischprodukte auf proteinbasis |
| US6063410A (en) * | 1998-03-17 | 2000-05-16 | Quest International Flavors & Food Ingredients Company, Division Of Indopco, Inc. | Method and compositions for improved flavor and aroma in fermented meat |
| GB9805808D0 (en) * | 1998-03-18 | 1998-05-13 | Dalgety Plc | Process for producing meat products |
| US6383549B1 (en) * | 2000-02-23 | 2002-05-07 | Antonio Agostinelli | Dried food product and a process for producing the product |
| US20020106443A1 (en) * | 2000-12-07 | 2002-08-08 | Winterlab Limited | Method of freezing salted meat products |
| DK1746897T3 (da) * | 2004-03-10 | 2011-08-15 | Inst Recerca I Tecnologia Agroalimentaries | Accelereret fremgangsmåde til tørring og modning af skiveskårne fødemiddelprodukter |
| EP2099309A4 (en) * | 2006-01-24 | 2014-04-30 | Fjell & Fjord Mat As | COMPOSITION COMPRISING SUGAR AND SALT FOR THE TREATMENT OF MEAT |
| IE86338B1 (en) * | 2007-12-07 | 2014-01-15 | Scorpion Patent Ltd | A process for dry curing a joint of pork |
| US20090252832A1 (en) | 2008-04-04 | 2009-10-08 | Patrick Cudahy, Inc. | Method and Apparatus for Producing Cooked Bacon Using Starter Cultures |
| US20130084372A1 (en) * | 2011-09-30 | 2013-04-04 | Roger Kenneth Lipinski | Whole-Muscle Jerky Slice Production Using Bulk Form Processing |
-
2014
- 2014-02-26 EP EP14380010.0A patent/EP2912957A1/en not_active Withdrawn
- 2014-12-19 EP EP14833533.4A patent/EP3119213B1/en active Active
- 2014-12-19 PL PL14833533T patent/PL3119213T3/pl unknown
- 2014-12-19 US US15/121,195 patent/US11051523B2/en active Active
- 2014-12-19 WO PCT/IB2014/002835 patent/WO2015128693A1/en not_active Ceased
- 2014-12-19 ES ES14833533.4T patent/ES2671391T3/es active Active
- 2014-12-19 DK DK14833533.4T patent/DK3119213T3/en active
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015128693A1 (en) | 2015-09-03 |
| US11051523B2 (en) | 2021-07-06 |
| EP3119213A1 (en) | 2017-01-25 |
| DK3119213T3 (en) | 2018-06-14 |
| US20160366901A1 (en) | 2016-12-22 |
| ES2671391T3 (es) | 2018-06-06 |
| EP2912957A1 (en) | 2015-09-02 |
| EP3119213B1 (en) | 2018-03-07 |
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