WO2000062632A1 - Produit carne precuit et procede de preparation de ce produit - Google Patents

Produit carne precuit et procede de preparation de ce produit Download PDF

Info

Publication number
WO2000062632A1
WO2000062632A1 PCT/GB2000/001570 GB0001570W WO0062632A1 WO 2000062632 A1 WO2000062632 A1 WO 2000062632A1 GB 0001570 W GB0001570 W GB 0001570W WO 0062632 A1 WO0062632 A1 WO 0062632A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
cooking
brine
product
marinade
Prior art date
Application number
PCT/GB2000/001570
Other languages
English (en)
Inventor
Bernard Trevor Matthews
David John Joll
Werner Koppers
Friedrich Buse
Original Assignee
Bernard Matthews Plc
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 Bernard Matthews Plc filed Critical Bernard Matthews Plc
Priority to AU43076/00A priority Critical patent/AU4307600A/en
Publication of WO2000062632A1 publication Critical patent/WO2000062632A1/fr

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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • 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
    • A23B4/02—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
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • 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
    • 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
    • A23L13/50—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
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a pre-cooked meat product and a process for making such a pre-cooked meat product from fresh meat.
  • the invention has particular reference to spiced and/or marinaded, pre-cooked steaks for barbecuing and/or frying.
  • Many consumers prefer fresh meat products to frozen meat.
  • there is a substantial market for fresh, spiced or marinaded meat products such, for example, as steaks, which are suitable for barbecuing, grilling, roasting or frying.
  • Fresh poultry and pork meat products in particular, also present a significant food safety problem, because the meatflora of such kinds of meat often include salmonella and listeria.
  • Microorganisms within meat can be killed by cooking the meat, and thus the shelf-life and food safety of meat products can be improved by cooking.
  • Another object of the present invention is to provide a method of treating fresh meat for the purpose of providing meat products with improved shelf-life and food safety properties.
  • a further object of the present invention is to provide a pre-cooked product which can be re-heated without significantly impairing the organoleptic qualities of the product as compared with fresh meat cooked for the first time.
  • the present invention provides a process for making a pre-cooked meat product, which process comprises providing a body of fresh meat, injecting said body with brine, tumbling said body, and thereafter cooking said body to a core temperature in the range 65 to 75°C, to pasteurize the meat.
  • the invention also provides a pre-cooked meat product that is prepared in accordance with the process of the invention.
  • Said brine may be injected into the body of fresh meat using a multi-needle injector.
  • the amount of brine added is sufficient to compensate for the amount of water lost on cooking, so that after cooking, the meat product has about the same water content as fresh meat.
  • the amount of brine injected into the meat product may be about 10 to 40% by weight of the meat product, typically about 10-25% by weight.
  • the water-to-meat protein ratio of the meat product may be greater than 4, whilst after cooking, the water-to-meat protein ratio may be less than or equal to 4.
  • said injector may comprise relatively thick needles for injecting viscous brine solutions into the meat, or an injector equipped with tenderising blades may be used.
  • an injector with slender needles is used to minimize any damage to the structure of the meat.
  • Said brine may be injected into the fresh meat body at a pressure in the range 1 to 3 bar, depending on the kind of meat and size of needles employed.
  • a pressure of about 1.0 - 1.5 bar, e.g. 1.3 bar may be used, whilst for various pork cuts about 1.5 - 2.0, e.g. 1.6 bar, may be employed, using relatively narrow needles.
  • brine may be used any liquid comprising free water to replace the water that is cooked-out of the meat during cooking.
  • water alone may be used.
  • the brine comprises salt and water; said brine may contain about 1 to 5% by weight salt, for example 2%wt, 3%wt or 4%wt.
  • said brine may comprise a liquid fermented milk product such, for example, as yogurt, buttermilk, soured cream milk, soured milk or fermented whey having a mild pH which is selected such that, when mixed with the meat, the pH of the product does not fall too close to the isoelectric point of the meat.
  • the overall pH of the product should be not less than 5.0, and is preferably at least 5.5.
  • the pH of the fermented milk product that should be used to ensure that the pH of the product falls within these ranges will obviously vary depending on how much fermented milk product is incorporated into the product.
  • the fermented milk product will typically have a pH of 4.8 or more, typically 4.8 - 5.1.
  • the fermented milk product comprises yogurt.
  • Said product may be injected with a mild yogurt that is prepared in the traditional manner, but is used in the process of the invention before fermentation is fully completed.
  • the pH may be monitored until it reaches a desired value.
  • the mild yogurt produced as a result is then made ready for use in the method of the present invention.
  • the yogurt Prior to injection, the yogurt may be treated to destroy the yogurt cultures and any other bacteria present in the yogurt.
  • fermentation of the yogurt may be quenched by cooling the yogurt to a temperature in the range -2 to 6°C, preferably about -1°C.
  • the yogurt may be cooled rapidly with liquid nitrogen or using a plate-heat exchanger.
  • the yogurt may be heated to a temperature in the range 65 to 70°C, for instance by using a heat exchanger instead of cooled.
  • slow-working yogurt starter cultures are preferably used.
  • Such slow-working yogurt cultures may comprise L.acidophilus, Bifidobacteria, and S . thermophilus .
  • the yogurt is preferably stirred continuously before use to allow accurate pH control.
  • mild buttermilk may be made from the residual milk that remains after conventional butter-churning, that is separation of the milk-fat (butter) from the remaining milk substances.
  • Said residual milk may be soured using suitable starter cultures such, for example, as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and/or Lactococcus lactis subsp. diacetylactis until a desired pH is reached.
  • said buttermilk may be made by first souring whole milk to the desired pH with suitable starter cultures, and then quenching fermentation and churning to separate the buttermilk from the milk-fat (butter) .
  • Said soured creamed milk in accordance with the invention may be made by souring whole milk with a high fat content using suitable starter cultures, for example Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and/or Leuconostoc mesenteroides subsp. cremoris to a desired pH of 4.8 or more.
  • suitable starter cultures for example Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and/or Leuconostoc mesenteroides subsp. cremoris to a desired pH of 4.8 or more.
  • Soured milk including curd milk, may be made by fermenting whole milk having a normal fat content.
  • Whey is a by-product of cheese manufacture in which whole milk is fermented using suitable cheese starter cultures, such as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and/or Leuconostoc mesenteroides subsp. cremoris in the presence of a curdling enzyme such, for example, as rennet.
  • a curdling enzyme such, for example, as rennet.
  • the fermented milk product of the present invention may comprise two or more different components, in which case it is only necessary that the overall pH of the fermented milk product is within the desired range.
  • the fermented milk product may comprise an edible, alkaline additive to neutralise the acidity of the fermented milk product.
  • Said alkaline additive may comprise, for example carbonated soda and/or ammonium carbonate. Phosphates and/or citrates could also be used to stabilise the mixture.
  • Said brine for injection may further comprise other flavourings, particularly spices.
  • Said other flavourings and spices may constitute up to about 10% by weight of the brine.
  • the body of meat is tumbled to distribute the brine evenly throughout the meat.
  • the meat is tumbled gently for 15 to 45 minutes, typically about 30 minutes. Care should be taken to avoid overtumbling of the meat product.
  • the objective of cooking is to pasteurise the meat, and so the actual temperature and duration of cooking depends on the kind of meat being used.
  • the meat is cooked to a final core temperature in the range 66 to 72°C, dependent on muscle type. Obviously, if the product is not cooked sufficiently, there is a risk that not all the meat flora will be killed.
  • the core temperature of the meat body may be increased step-wise by increasing the cooking temperature in a series of stages. Each cooking stage may be calculated to elevate the core temperature of the meat by about 5-15°C, preferably 8-12°C.
  • a body of fresh meat may first be cooked in accordance with the invention to provide a core temperature of about 38-42°C. Once that core temperature has been stably achieved, the core temperature may be raised to about 58-62°C. Finally, the core temperature may be increased to about 71-72°C.
  • the body of meat may comprise a single portion sized steak which may be cooked individually in a full-steam environment or with dry heat.
  • said body of meat may comprise sufficient meat to make two or more steaks. Said meat body may be wrapped, packaged or placed in a mould prior to cooking, and then removed from said wrapping, packaging or mould after cooking and out into individual steak portions.
  • the meat product may be allowed to cool before packaging for retail. Such cooling and packaging should take place in a "high risk" sterile environment.
  • the individual, cooled steaks can be treated with a marinade, sauce or spice mixture prior to packaging.
  • the meat may be coated with a dry marinade prior to cooking, which marinade is adapted to absorb water released from the meat during cooking to form a wet marinade.
  • Said dry marinade may include a thickening agent, such, for example, as corn starch.
  • the body of meat may be cut as necessary after tumbling into portions of desired weight; optionally treated with one or more ingredients selected from marinades, seasonings, spices and organoleptic agents; vacuum-packed; and thereafter cooked as mentioned above in the vacuum packaging.
  • Said portions may be individual-sized meat portions.
  • Said portions of desired size may be packaged individually or collectively to provide a predetermined number in each pack.
  • Said portions may be packed into vacuum pouches. After cooking, the pouches are allowed to cool and may then be labelled for retail.
  • said portions may be treated prior to sealing and cooking with a marinade, preferably a dry marinade, comprising a thickening agent which is adapted to absorb water subsequently released during cooking to form a wet marinade.
  • a marinade preferably a dry marinade, comprising a thickening agent which is adapted to absorb water subsequently released during cooking to form a wet marinade.
  • Said body of meat may comprise one or more natural cuts of meat from an animal, such as whole muscle cuts, chops and steaks as well as reformed (or "reconstituted") steaks.
  • the process of the invention can be applied to extruded whole muscle or extended meat, such as poultry meat.
  • Said body of meat may alternatively comprise an assemblage of chunks and/or slices of whole muscle or extended meat formed into a shaped body by moulding under pressure, preferably at low temperature.
  • Figure 2 is a flow diagram of another process in accordance with a second embodiment of the present invention.
  • Figure 3 is a flow diagram of yet another process in accordance with a third embodiment of the present invention.
  • Example 1 With reference to Figure 1, a body of meat is provided of a size and weight sufficient to provide at least two, and preferably more, individual steak portions.
  • Said meat may be selected from pork, beef, turkey or chicken meat, and the meat may comprise a natural, "butcher's" cut of meat, e.g. whole muscle meat, or reformed meat.
  • a cut of whole muscle, turkey breast meat is employed.
  • Said meat piece is injected with a "spicy brine” solution using a Schroder Pokelinjektor N120, available from Helmut Schroder GmbH of Esch 11, 33824 Werther, Germany.
  • the spicy brine is injected into the turkey breast meat at a pressure of about 1.3 bar, and the amount of spicy brine added is about 25% by weight of the meat portion.
  • Said spicy brine is formulated as follows
  • the injected meat is then gently tumbled for about 30 minutes to distribute the spicy brine substantially uniformly throughout the meat body.
  • the meat body is packaged into a pouch or casing, or placed in a mould.
  • Said pouch, casing or mould may be perforated to allow water cooked-out of the meat to escape.
  • the product is then cooked for sufficient time to provide a core temperature in the range 66 to 71°C.
  • the meat product is then transferred to a sterile "high risk" area H, where it is allowed to cool, and the pouch casing or mould is removed. After cooling, the meat body is cut into individual steaks, and optional marinade or spice mixtures may be added to the meat, which is then packaged and labelled.
  • the meat is cut into individual steaks, and then cooked using dry heat or a full-steam environment to provide a core temperature within the meat of 66 to 71°C.
  • the meat is then transferred to a high risk area and allowed to cool.
  • additional marinade or spice mixtures may be added to the meat, which is then packaged and labelled as before.
  • a body of whole muscle turkey meat is injected with about 10% wt spicy brine and gently tumbled as described above in Example 1.
  • said spicy brine is formulated at follows :-
  • the marinade is applied to the steaks at a rate of about 50g of glaze per 1,-kgs steak.
  • a suitable mesquito glaze comprising spices, sugars, modified starch, salt and vegetable fat is available commercially from Arnold/Versteegen
  • the coated steaks are then packed in vacuum packages suitable for retail and are cooked in the pouches according to the following regime :- Step 1: Cooking at 50°C to a core temperature of about 0°C.
  • Step 2 Cooking at 65°C to a core temperature of about 60°C.
  • Step 3 Cooking at 75°C to a final core temperature of 72°C.
  • the thickener binds the water released during cooking, and the dry marinade turns into a wet marinade coating the steaks.
  • the pouches After cooking the pouches are allowed to cool and are then labelled and dispatched.
  • Example 4 A body of whole muscle turkey meat is injected with about 10% wt of mild yogurt spicy brine and gently tumbled in accordance with Example 3 above.
  • the spicy brine is formulated as follows :-
  • the injected meat is then gently tumbled, coated with a dry marinade mix, packaged, cooked/pasteurised, cooled and labelled as described in Example 3.
  • the water-to-meat protein ratio of the product is increased to above .
  • the amount of water added is approximately equal to the amount of water lost during subsequent cooking, so that when the final product is re-heated before consumption, it has a similar tenderness and juiciness to a previously uncooked piece of fresh meat.
  • the presence of salt in the brine assists in retaining the added water in the meat.
  • the water-to-meat protein ratio is reduced to 4 or less.
  • Cooking of the meat body to a core temperature of 66 to 71°C is sufficient to kill substantially all meat flora, including salmonella and listeria, thus improving the shelf-life and food safety of the product of the invention.
  • Said meat product may be reheated by barbecuing, grilling, roasting or frying.
  • the steaks are pre-cooked in their final packaging under vacuum.
  • the risk of recontamination of the meat after cooking is eliminated without requiring special sterile handling facilities.

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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé permettant de préparer des produits carnés précuits, ce procédé comprenant les étapes suivantes : on prend une pièce de viande fraîche, on injecte de la saumure dans cette pièce, on la soumet à un malaxage par impact puis on la cuit à une température interne se situant dans une plage de 65-75 °C afin de pasteuriser la viande. La saumure peut contenir de 1 à 5 % en poids de sel et peut être injectée dans la viande à raison d'une quantité représentant de 10 à 40 % du poids de produit carné. Cette saumure peut contenir un produit laitier fermenté tel qu'un yoghourt doux dont le pH est compris entre 4.8 et 5.1. Dans certaines formes de préparation, la pièce de viande est coupée en portions individuelles, enrobée d'une marinade sèche comprenant des agents épaississants et emballée sous vide avant la cuisson. Lors de la cuisson, l'eau libérée par la viande est absorbée par la marinade de manière à former une marinade humide et la viande est pasteurisée.
PCT/GB2000/001570 1999-04-20 2000-04-20 Produit carne precuit et procede de preparation de ce produit WO2000062632A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU43076/00A AU4307600A (en) 1999-04-20 2000-04-20 A pre-cooked meat product and a process for making the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9909039.1A GB9909039D0 (en) 1999-04-20 1999-04-20 A process for making a pre-cooked meat product
GB9909039.1 1999-04-20

Publications (1)

Publication Number Publication Date
WO2000062632A1 true WO2000062632A1 (fr) 2000-10-26

Family

ID=10851899

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2000/001570 WO2000062632A1 (fr) 1999-04-20 2000-04-20 Produit carne precuit et procede de preparation de ce produit

Country Status (3)

Country Link
AU (1) AU4307600A (fr)
GB (1) GB9909039D0 (fr)
WO (1) WO2000062632A1 (fr)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005018322A1 (fr) 2003-08-22 2005-03-03 Danisco A/S Matiere antimicrobienne encapsulee
DE10353854A1 (de) * 2003-11-18 2005-06-23 Bio-Convenience Marketing Gmbh Rationelle Döner-/Gyros-Herstellung
ES2238182A1 (es) * 2004-02-09 2005-08-16 Embutidos Laseca S.L. Procedimiento para la preparacion de costillas de cerdo adobadas y cocidas.
EP1920660A3 (fr) * 2006-11-07 2009-11-11 Azienda Agricola Scaglia di Paolo , Graziano e Mauro S.S. Processus pour découper des morceaux de viande
FR2934120A1 (fr) * 2008-07-22 2010-01-29 Vitreenne D Abattage Jean Roze Procede de traitement de pieces de viande pour leur conferer l'aspect exterieur de pieces de viande grillee, et emballage contenant une telle piece
US10292409B2 (en) 2016-10-07 2019-05-21 Sugar Creek Packing Co. System and method for cooking pieces of protein
US10506822B2 (en) 2016-10-07 2019-12-17 Sugar Creek Packing Co. System and method for cooking pieces of protein
IT201800021427A1 (it) * 2018-12-28 2020-06-28 I Ca S R L Procedimento di lavorazione di carne
CN111728147A (zh) * 2020-07-23 2020-10-02 中国农业科学院农产品加工研究所 休闲卤汁肉制品的生产工艺
DE102020001239A1 (de) 2020-02-24 2021-08-26 Mehmet Tuzcu Optimale Döner Produktion mit dem Bulgurweizen und Molke
DE102021004878A1 (de) 2021-09-28 2023-03-30 Helmuth Szani Verfahren zur Herstellung von gegrillten Lebensmitteln

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103829269A (zh) * 2012-11-26 2014-06-04 贾涛 西式鸡肉粒制备方法
CN109673959B (zh) * 2018-12-13 2022-02-08 河南农业大学 一种利用调理预制牛肉二次加工成牛肉干制品的工艺
CN109619443B (zh) * 2018-12-13 2022-02-08 河南农业大学 利用调理预制牛肉二次加工成酱卤牛肉制品的工艺
CN109673958B (zh) * 2018-12-13 2022-10-04 河南农业大学 一种调理牛肉制品预煮工艺的优化方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4287218A (en) * 1975-10-01 1981-09-01 Rich Norman I Ready-to-eat molded meat product
GB2288308A (en) * 1994-04-08 1995-10-18 Term Management Ltd "A ham production process"
EP0683986A1 (fr) * 1994-05-27 1995-11-29 Societe Des Produits Nestle S.A. Fabrication de jambon cuit
US5512015A (en) * 1995-06-06 1996-04-30 Teran; James Meat tenderization process for a microwavable meat product
RU2084184C1 (ru) * 1995-05-18 1997-07-20 Московская государственная академия прикладной биотехнологии Способ получения мясного продукта
US5714188A (en) * 1996-09-12 1998-02-03 Gilchrist; Caleb L. Method of processing meat
GB2320409A (en) * 1996-12-11 1998-06-24 Gabriel Shalvey Cooked poultry products
DE19743439A1 (de) * 1996-10-29 1998-10-08 Alfred Dr Ing Fiedler Verfahren zur Herstellung von Kochpökelwaren auf Warmfleischbasis und danach hergestellte Kochpökelwaren
WO1999065338A1 (fr) * 1998-06-18 1999-12-23 Bernard Matthews Plc perfectionnements apportés à des compositions organiques

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4287218A (en) * 1975-10-01 1981-09-01 Rich Norman I Ready-to-eat molded meat product
GB2288308A (en) * 1994-04-08 1995-10-18 Term Management Ltd "A ham production process"
EP0683986A1 (fr) * 1994-05-27 1995-11-29 Societe Des Produits Nestle S.A. Fabrication de jambon cuit
RU2084184C1 (ru) * 1995-05-18 1997-07-20 Московская государственная академия прикладной биотехнологии Способ получения мясного продукта
US5512015A (en) * 1995-06-06 1996-04-30 Teran; James Meat tenderization process for a microwavable meat product
US5714188A (en) * 1996-09-12 1998-02-03 Gilchrist; Caleb L. Method of processing meat
DE19743439A1 (de) * 1996-10-29 1998-10-08 Alfred Dr Ing Fiedler Verfahren zur Herstellung von Kochpökelwaren auf Warmfleischbasis und danach hergestellte Kochpökelwaren
GB2320409A (en) * 1996-12-11 1998-06-24 Gabriel Shalvey Cooked poultry products
WO1999065338A1 (fr) * 1998-06-18 1999-12-23 Bernard Matthews Plc perfectionnements apportés à des compositions organiques

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DARRINGTON J.: "Ashmount : the road to BS5750", FOOD MANUFACTURE, vol. 67, no. 8, 1992, pages 36 - 37, XP002145438 *
DATABASE WPI Section Ch Week 199810, Derwent World Patents Index; Class D12, AN 1998-108766, XP002145439 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005018322A1 (fr) 2003-08-22 2005-03-03 Danisco A/S Matiere antimicrobienne encapsulee
DE10353854A1 (de) * 2003-11-18 2005-06-23 Bio-Convenience Marketing Gmbh Rationelle Döner-/Gyros-Herstellung
DE10353854B4 (de) * 2003-11-18 2007-12-06 Bio-Convenience Marketing Gmbh Rationelle Döner-/Gyros-Herstellung
ES2238182A1 (es) * 2004-02-09 2005-08-16 Embutidos Laseca S.L. Procedimiento para la preparacion de costillas de cerdo adobadas y cocidas.
EP1920660A3 (fr) * 2006-11-07 2009-11-11 Azienda Agricola Scaglia di Paolo , Graziano e Mauro S.S. Processus pour découper des morceaux de viande
FR2934120A1 (fr) * 2008-07-22 2010-01-29 Vitreenne D Abattage Jean Roze Procede de traitement de pieces de viande pour leur conferer l'aspect exterieur de pieces de viande grillee, et emballage contenant une telle piece
US10292409B2 (en) 2016-10-07 2019-05-21 Sugar Creek Packing Co. System and method for cooking pieces of protein
US10506822B2 (en) 2016-10-07 2019-12-17 Sugar Creek Packing Co. System and method for cooking pieces of protein
IT201800021427A1 (it) * 2018-12-28 2020-06-28 I Ca S R L Procedimento di lavorazione di carne
DE102020001239A1 (de) 2020-02-24 2021-08-26 Mehmet Tuzcu Optimale Döner Produktion mit dem Bulgurweizen und Molke
CN111728147A (zh) * 2020-07-23 2020-10-02 中国农业科学院农产品加工研究所 休闲卤汁肉制品的生产工艺
DE102021004878A1 (de) 2021-09-28 2023-03-30 Helmuth Szani Verfahren zur Herstellung von gegrillten Lebensmitteln

Also Published As

Publication number Publication date
GB9909039D0 (en) 1999-06-16
AU4307600A (en) 2000-11-02

Similar Documents

Publication Publication Date Title
WO2000062632A1 (fr) Produit carne precuit et procede de preparation de ce produit
Toldrá et al. Cooked ham
WO2009003040A1 (fr) Procédé de stérilisation haute pression à l'état congelé
JP4500250B2 (ja) 食肉の加工方法
US20160302460A1 (en) Marinade for tumbling a meat product
AU644902B2 (en) Shelf-stable proteinaceous products and processes for their production
NZ504146A (en) A cooked sausage infused with a yogurt culture
US6800307B1 (en) Cooked sausage and method for making the same
AU781325B2 (en) Novel meat product comprising a fermented milk product and process for producing the same
AU764093B2 (en) Novel meat product comprising yogurt and process for producing the same
Xiong et al. Meat and meat products
Puolanne Cooked sausages
Rao Intermediate moisture foods based on meats—a review
US6582751B1 (en) Meat product including a fermented milk product
CZ20013881A3 (cs) Zlepąené kyselé jedlé produkty
Jayathilakan et al. 4 ChaptEr high-pressure processing of Meat, Fish, and poultry products
JP7341421B2 (ja) 保存用食品、及び保存用食品の製造方法
KR102609465B1 (ko) 퍽퍽살 연육방법 및 연육제품
Pearson et al. Meat cookery and cooked meat products
Nedić Tiban et al. Minimale Verarbeitung von Lebensmitteln: Sous-Vide-Technik
JPH0440849A (ja) 軟らかい肉質をもつ畜肉加工食品の製造方法
CN117481182A (zh) 一种肉制品超高压低温杀菌方法及应用
CZ11215U1 (cs) Masový výrobek, obsahující fermentovaný mléčný produkt
Bohari Development of a gelled form of lactic-fermented green shell mussel (Perna canaliculus)
Ch'en et al. Duck and Goose Meat Product Processing Technology

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY CA CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP