PT3146850T - Processo de maturação da carne - Google Patents
Processo de maturação da carneInfo
- Publication number
- PT3146850T PT3146850T PT161897814T PT16189781T PT3146850T PT 3146850 T PT3146850 T PT 3146850T PT 161897814 T PT161897814 T PT 161897814T PT 16189781 T PT16189781 T PT 16189781T PT 3146850 T PT3146850 T PT 3146850T
- Authority
- PT
- Portugal
- Prior art keywords
- maturation
- meat
- Prior art date
Links
- 230000035800 maturation Effects 0.000 title 1
- 235000013372 meat Nutrition 0.000 title 1
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
- A23L13/70—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
- 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
-
- 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
- A23B4/06—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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1558934A FR3041214B1 (fr) | 2015-09-22 | 2015-09-22 | Procede de maturation de la viande |
Publications (1)
Publication Number | Publication Date |
---|---|
PT3146850T true PT3146850T (pt) | 2018-09-28 |
Family
ID=54366443
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PT161897814T PT3146850T (pt) | 2015-09-22 | 2016-09-20 | Processo de maturação da carne |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP3146850B1 (pt) |
ES (1) | ES2679096T3 (pt) |
FR (1) | FR3041214B1 (pt) |
PL (1) | PL3146850T3 (pt) |
PT (1) | PT3146850T (pt) |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2988452A (en) * | 1959-03-03 | 1961-06-13 | Grace W R & Co | Treatment of fresh meat |
DE4232202A1 (de) * | 1992-09-25 | 1994-03-31 | Biforce Anstalt Vaduz | Verfahren zur Gewinnung von Steakfleisch |
US8053047B2 (en) * | 2004-04-02 | 2011-11-08 | Curwood, Inc. | Packaging method that causes and maintains the preferred red color of fresh meat |
US7998517B2 (en) * | 2009-06-04 | 2011-08-16 | David Burke | Meat aging process |
DE202012006924U1 (de) * | 2012-07-14 | 2012-08-27 | Schrutka - Peukert GmbH Bäckerei-, Metzgerei-, Objekteinrichtungen | Fleischreifekammer mit integrierter Salzwand zur Reifung und Geschmacksverbesserung. |
ITBO20120430A1 (it) * | 2012-08-03 | 2014-02-04 | Lorenzo Olivari | Metodo per il trattamento di carne bovina |
-
2015
- 2015-09-22 FR FR1558934A patent/FR3041214B1/fr not_active Expired - Fee Related
-
2016
- 2016-09-20 ES ES16189781.4T patent/ES2679096T3/es active Active
- 2016-09-20 PL PL16189781T patent/PL3146850T3/pl unknown
- 2016-09-20 EP EP16189781.4A patent/EP3146850B1/fr active Active
- 2016-09-20 PT PT161897814T patent/PT3146850T/pt unknown
Also Published As
Publication number | Publication date |
---|---|
EP3146850A1 (fr) | 2017-03-29 |
EP3146850B1 (fr) | 2018-05-09 |
ES2679096T3 (es) | 2018-08-22 |
PL3146850T3 (pl) | 2018-09-28 |
FR3041214B1 (fr) | 2017-11-10 |
FR3041214A1 (fr) | 2017-03-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ZA201708142B (en) | Process for preparing 4-amino-pyridazines | |
PL3325443T3 (pl) | Sposób otrzymywania pridopidyny | |
GB201500989D0 (en) | Process | |
ZA201706795B (en) | Process for the preparation of dicycloplatin | |
GB201502893D0 (en) | Process | |
GB201502894D0 (en) | Process | |
GB201506572D0 (en) | Process | |
GB201501952D0 (en) | Process | |
GB201505311D0 (en) | Process | |
IL253877B (en) | Process for the preparation of 3-chloro-2-vinylphenylsulfonates | |
GB201507170D0 (en) | Process | |
GB201503635D0 (en) | Process | |
GB201501953D0 (en) | Process | |
GB201500990D0 (en) | Process | |
GB201504948D0 (en) | Process | |
GB201502814D0 (en) | Process | |
GB201501423D0 (en) | Process | |
GB201503607D0 (en) | Process | |
PL3256011T3 (pl) | Sposób oczyszczania grzybów jadalnych | |
EP3181545C0 (en) | PROCESS FOR PREPARING OSPEMIFENE | |
GB201505981D0 (en) | Process | |
GB201505712D0 (en) | Process | |
GB2567982B (en) | Apparatus for producing sausage products | |
GB201513203D0 (en) | New process | |
GB201505667D0 (en) | Process for the preparation of butadiene |