WO2004019690A2 - Procede pour traiter de la viande - Google Patents

Procede pour traiter de la viande Download PDF

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Publication number
WO2004019690A2
WO2004019690A2 PCT/EP2003/008721 EP0308721W WO2004019690A2 WO 2004019690 A2 WO2004019690 A2 WO 2004019690A2 EP 0308721 W EP0308721 W EP 0308721W WO 2004019690 A2 WO2004019690 A2 WO 2004019690A2
Authority
WO
WIPO (PCT)
Prior art keywords
cooling
meat
temperature
liquid
portion units
Prior art date
Application number
PCT/EP2003/008721
Other languages
German (de)
English (en)
Other versions
WO2004019690A3 (fr
Inventor
Fritz Kortschack
Original Assignee
Fritz Kortschack
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
Priority claimed from DE10245603A external-priority patent/DE10245603A1/de
Application filed by Fritz Kortschack filed Critical Fritz Kortschack
Priority to AU2003255387A priority Critical patent/AU2003255387A1/en
Priority to EP03790869A priority patent/EP1562434A2/fr
Publication of WO2004019690A2 publication Critical patent/WO2004019690A2/fr
Publication of WO2004019690A3 publication Critical patent/WO2004019690A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0093—Handling, transporting or packaging pieces of meat
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A22B5/0029—Cutting through or detaching portions of a carcass
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
    • A22B5/0035—Deboning or obtaining boneless pieces of meat from a carcass
    • 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
    • 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
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Definitions

  • the invention relates to a method for treating meat and an apparatus for carrying out the method according to the preamble of patent claim 1 and of patent claim 11.
  • Meat from carcasses is subject to numerous after slaughter
  • Cooling for pork halves and rapid and shock cooling with electrical stimulation for cattle halves The electrical stimulation ensures that the meat of the beef halves remains tender, i.e. it counteracts a shortening of cold, which leads to the meat becoming tough.
  • cattle According to the meat hygiene regulation, cattle must have reached a core temperature of less than 7 ° C in less than 36 hours and pigs in less than 24 hours.
  • different cooling technologies are used, such as case, wall or ceiling evaporators.
  • the cooling capacity is through
  • Air which differs depending on the type of evaporator in the cold room, serves as the transmission medium for the cold, or for dissipating the heat is blown in.
  • a disadvantage of all three types of evaporators is that the carcass halves have slipstream sides in which heat pockets can form. This is particularly problematic in large cooling systems with large cold rooms.
  • Another disadvantage of these cooling methods is the low heat capacity of air and a small heat transfer coefficient from the carcasses to the air, which makes targeted and defined cooling of the asymmetrical carcasses difficult.
  • the cooling is particularly problematic because carcasses are poor heat conductors per se, so that reaching the core temperatures specified above in accordance with the meat hygiene regulation in carcasses with a desired homogeneous temperature distribution in the carcass is complicated and very energy-intensive.
  • targeted cooling of carcasses under precisely specified conditions is very difficult or even impossible to achieve, since the carcass itself prevents effective heat conduction to its core due to its insulator properties, so that in some cases considerable Temperature differences occur between the outer carcass and its core.
  • Meat temperature does not fall below essentially 14 ° C until rigor mortis has set in.
  • this cannot be optimally controlled for all meat parts of the carcass, which inevitably leads to the quality of the meat or at least some parts of the carcass being inadequate.
  • the surface / volume ratio of the carcass is increased. This leads to an increase in the probability of contamination, while at the same time there are optimal temperature conditions for microbial poliferation. For safe, warm, slaughtering, the meat must therefore be quickly cooled to prevent germ growth. However, this leads to the problems already mentioned, i.e. as long as the mortal rigidity has not yet occurred, at temperatures above 18 ° C to 20 ° C to a rigor contraction or to a cold contraction at temperatures from below 10 ° C to 12 ° C. The exact temperature value that triggers these contractions depends on the species of the respective animal body to be processed.
  • the object is achieved by a method for ripening meat, which has the following successive steps: boning of carcasses in a warm state,
  • the main idea of the invention is that the quality-enhancing preparation of meat by means of hot meat cutting is used and the slaughtered carcasses are boned in a warm state and immediately divided into portion units. These are packed immediately afterwards, so that further contamination is excluded.
  • the packaged portion units are cooled under defined conditions. This further slows down the multiplication of germs that have potentially reached the meat.
  • the cooling serves to avoid both a shortening of the cold and a rigorous contraction before the onset of muscle stiffness, so that the meat does not contract and is therefore tough, but remains tender.
  • the packaged portion units are for this purpose under defined conditions, i.e. in a precisely predetermined cooling regime, depending on the species of animal body, to a temperature in the range from 10 ° C. to 20 ° C., but preferably to a temperature in the range from 14 ° C. to 16 ° C.
  • Maturation of the meat i.e. Enzymatic processes within the meat take place optimally in this temperature range, without a muscle contraction taking place, which makes the meat tough.
  • the microbial contamination of the warm animal carcasses can be caused by
  • the main priority is to sterilize the surface, because due to the given steam pressure, germs can hardly penetrate into the treated goods from outside as long as it is slaughter-warm.
  • a gas is added to the packaging, on the one hand to reduce germs and on the other hand to obtain an appealing meat color.
  • gas on the basis of CO 2 ", a significant increase in shelf life can be achieved, the resulting outer appearance of the package after the CO 2 dissolving or diffusing through the film being indistinguishable from a conventional vacuum packaging.
  • O 2 is added to the meat in order to prevent the otherwise possible brown discoloration caused by CO 2 .
  • the packaging gas treatment which consists, on the one hand, of obtaining a low-germ base material and, on the other hand, has color-supporting and color-preserving effects in relation to the external appearance of the product.
  • the at least temporarily present gas layer is compressed by external pressure, so that an undesirable thermal insulation of this gas envelope can be reduced, for the purpose of the targeted and rapid product cooling described in more detail below.
  • the gas compression improves the necessary contact of the gas or gas mixture with the material to be treated.
  • the CO 2 used for surface disinfection which is added to a meat or meat product packaging, either passes into solution or diffuses through the film, so that the goal of the surface disinfection is ensured without at least in the long run an intrinsically disruptive gas layer.
  • Compressing the gas mixture in the overpressure of the filled liquid container increases the thermal conductivity and the required rapid cooling of the meat can take place using the liquid medium.
  • the packaging film is at a distance from the material to be treated and does not fit snugly as desired.
  • the portion units are packaged using an external pressure, in particular a liquid pressure, by means of a film or membrane such that the portion units are each closely and tightly enclosed by the packaging material.
  • a portion unit is placed on a film and covered with another film.
  • a liquid pressure is applied to the outside of the lower film so that it clings closely to the material to be packaged without wrinkling.
  • the film lying above and the film below moves towards each other and then welded to each other as soon as they come into contact with each other.
  • a fluid pressure can be built up, for example, in that the foils, together with the meat arranged between the foils, are pressed into a liquid by means of a lowering device, for example a lowering plate, until the lower foil comes into contact with the upper foil. Due to the pressure, the foils nestle close to the meat from all sides.
  • the film below is welded or sealed to the film above, as mentioned above. This can be done, for example, by means of a heater located in the sink plate.
  • the films used are either sufficiently flexible at the treatment temperature or they are e.g. slightly warmed by the liquid to conform to the meat. It is advantageous that the meat itself contributes to the flexibility of the foils used due to its slaughter temperature.
  • the clinging of the foils can be improved by using heat-shrinkable material.
  • the above-mentioned process has the significant advantage that the foils lie closely and in particular smoothly on the packaged meat. There are therefore no wrinkles; these would have the disadvantage that a capillary suction into the foils would be created, which can extract fluid components from the meat, whereby the meat would lose quality.
  • a major advantage of the packaging variant for meat according to the invention is also that the film is pressed directly and evenly onto the meat when the meat is packaged. This ensures that during the subsequent cooling of the packaged portion units, good and direct heat transfer or heat removal from the meat can take place. This enables effective cooling or tempering of the meat at defined temperatures and in defined periods of time.
  • the liquid pressure which is used in this method according to the invention ensures a uniform adaptation of the packaging film following the contours of the material to be treated.
  • An additional advantage that lies in the above-mentioned packaging process is that the meat was slightly compressed under pressure during the packaging process and the foils in this state are tightly fitted and sealed around the meat, so that when there is external pressure, the is less than the packaging pressure, from which the films themselves exert pressure on the meat, so that in this way a shortening of the meat fibers, which would occur in the event of a contraction, is avoided and the meat retains its tenderness.
  • This is due to the fact that when a piece of meat that has not changed in volume contracts a cross-sectional expansion must take place. However, this is not possible due to the films stretched tightly around the meat. The contraction can thus be almost completely prevented, which has a favorable effect on the tenderness of the meat.
  • cooling fluid flows through a cooling container having the liquid or brine bath, the temperature in the liquid or brine bath being adjusted and / or regulated in such a way that cooling fluid flows at a preset temperature from at least one inlet opening into the bath and through at least one outlet opening is removed from the bath.
  • the packaged portion units are preferably arranged in the liquid or brine bath in a substantially stationary and, if appropriate, rotatable manner, the cooling fluid washing around each portion unit uniformly.
  • the flow rate of the cooling fluid can be a function of a desired one
  • Cooling rate can be set.
  • the cooling fluid is water, a water / alcohol mixture, a water / ethylene glycol mixture, a brine mixture or another suitable liquid cooling fluid.
  • a refrigeration fluid of the aforementioned type has a significantly higher density than air and a significantly higher heat transfer coefficient than air, the refrigeration fluid enables a significantly better heat transfer from the packaged portion units to the refrigeration fluid, so that the packaged portion units are cooled much more quickly can.
  • the cooling fluid flows through the liquid or brine bath or the cooling container in which the packaged portion units to be cooled are located.
  • the refrigerant fluid is already preset to a certain temperature when it enters the liquid or brine bath, so that the portion units are directly exposed to the inlet temperature of the refrigerant fluid.
  • at least one inlet opening is provided in the bath.
  • a large number of inlet openings is provided in such a way that a homogeneous and complete flow around the packaged portion units located in the cooling container is ensured.
  • the portion units are arranged so that they are spaced apart from one another in such a way that the cooling fluid can uniformly wash around each portion unit and a homogeneous and uniform one
  • a plurality of outlet openings from the bath are provided, so that there is no heating zone in any area of the bath, for example as a result of heating
  • Cooling fluid can form.
  • the inlet openings circumferentially and / or on the bottom on the outer walls of the bathroom, while the outlet openings are located in a cover of the bathroom, which covers it. Through the cover there is a loss of cooling fluid and heating of the bath due to external influences largely avoided and an inexpensive procedure is guaranteed.
  • the flow rate and the inlet temperature of the cooling fluid are set depending on the cooling rate required in each case. In this way it can be specifically regulated how quickly the packaged portion units are cooled. If necessary, a stirring device can be provided to ensure that the temperature of the cooling fluid is as homogeneous as possible within the cooling container. This is of particular interest when a certain temperature has been reached which is to be maintained. This is the case, for example, when the packaged meat has been placed in the cooling fluid, the temperature of the meat has been specifically reduced and the meat has reached an optimal ripening temperature.
  • the meat intended for shop sale is cooled to a temperature of 2 ° C, while meat intended for longer storage or transport is frozen.
  • One of the essential advantages according to the invention is that an exchange of the cooling fluid during the cooling of the packaged portion units is possible without any problems.
  • a different cooling mixture depending on the desired temperature range, for example instead of water for a lower temperature range, a mixture of water and ethylene glycol or a brine mixture, for example a 13% NaCl / water mixture, must be set. Cooling of the packaged portion units up to a temperature above the freezing point of 0 ° C is easily possible with water, for example. This is inexpensive and the water can be directly recycled due to the absence of contamination.
  • the portion units can therefore be cooled from their slaughter temperature down to at least -13 ° C - if suitable refrigeration fluids are used - even further - without the permanent cooling process of the packed portion units having to be interrupted, since removal from the bath and transfer to another Bathroom is not necessary. Should a certain process control nevertheless make it necessary to transfer from one cold bath to another cold bath, this is possible with the aid of a belt conveyor and corresponding heat-insulated transition zones from one bath to another bath.
  • the cooling liquid acts as contact cooling, the thermal energy of the portion units can be dissipated extremely quickly, so that even at relatively high initial temperatures of the meat a quick one
  • portion units before packaging with salt and / or spices and / or starter and / or protective cultures / substances and / or auxiliaries in a respectively predefined amount and to pack them together with these added substances , This has the advantage that raw cured goods, but also other meat products, can be salted and / or seasoned directly.
  • the portion units provided in this way are packaged in the aforementioned inventive manner.
  • the cooling takes place under pressure, in particular under a variable pressure, in closed pressure containers.
  • An advantage that results from the use of a pressure container is that the packaged portion units can also be kept under pressure in the liquid or brine bath during ripening.
  • a variation in the fluid pressure in the pressure cooling container can initiate a pulsation within the cooling fluid, which is transmitted to the portion units. Through this pulsation it is possible that
  • a device for ripening meat which has a cooling container for receiving a liquid and / or brine bath with at least one inlet opening and at least one outlet opening for a cooling fluid and an adjusting or
  • Hanging device for receiving a good to be cooled, in particular meat.
  • the cooling container is preferably designed as a pressure container.
  • the inlet opening (s) and the outlet opening (s) are preferably arranged so that the material to be cooled is flowed around evenly.
  • the cooling container can have at least one stirring device in order to ensure a temperature which is as homogeneous as possible within the cooling fluid.
  • the cooling container also comprises a temperature measuring and regulating device, by means of which the temperature of the incoming cooling fluid and its flow rate can be regulated. In this way it is ensured that there is always an optimal temperature within the cooling container. For the inflow of the temperature-preset cooling medium or cooling fluid and for the
  • Appropriate devices are provided to drain the liquid heated due to the cooling of the packaged portion units.
  • suitable inflow and outflow positions are arranged on or within the cooling container so that the meat to be cooled flows around uniformly and heat is thus removed.
  • Each cooling container can be adjusted according to the requirements of the content to be accommodated. It is not necessary to move the containers to other, conventional cold rooms.
  • the flow rate of the liquid In addition to the inlet temperature to be set, the flow rate of the liquid
  • Medium are varied in order to specifically influence the temperature adjustment of the packaged meat.
  • the individual pieces of meat are covered with a closely fitting film. This means that no meat juice can accumulate inside the packaging and that there is no juicing.
  • cooling container which is constructed so that an overpressure can be applied temporarily or even during the entire cooling time, is that the hydrostatic pressure acting in the container counteracts leakage of dripping juice from the meat into the packaging, since the casing is pressed against the meat by the hydrostatic pressure.
  • the goods stored in the container can be deep-frozen if necessary using suitable cooling media.
  • excess pressure in the container has a positive effect on the meat quality because the ice crystals that form grow smaller than under normal conditions.
  • the closed cooling containers can be stored in an insulated room, to which, however, there are no other requirements.
  • the containers can be removed from their storage locations after the coolant has been removed and emptied at a suitable location in the company.
  • stationary coolers of a suitable size can also be used.
  • the goods treated according to the invention stand out positively from conventionally processed meat, since the meat has a considerably longer shelf life or freshness due to the very low initial germ content, 20 - the meat is tender because the muscle has not been shortened, none of the meat because of the avoided drip juice loss valuable proteins and / or minerals have been removed.
  • the method 25 according to the invention also has positive aspects and effects for the producer.
  • the cutting losses are lower, since hot meat cutting is easier than conventional cold meat cutting and has clear advantages.
  • Tap water can be used as the cooling fluid or coolant at normal temperature. This can be recycled because the packaging does not contaminate or contaminate the tap water. Positive side effects are low energy and material consumption, since less toxic or environmentally relevant materials such as ammonia or CFC are used. By direct contact of the cooling medium with the material to be treated finds a more efficient one
  • Cooling instead of using air in cold stores as before. Furthermore, due to the low germ load on the meat and the lower formation of dripping juice, a significantly longer disposition time is possible until sales and consumption.
  • the cutting sections can also be used as hot meat for sausage production.
  • Fig. 1 is a diagram showing the course of the core temperature of a piece of meat as a function of time
  • Fig. 2 is a tabular summary of tasting results.
  • a cattle carcass was boned warm and divided into 5 kg portions.
  • the portion units were applied to a polyethylene film and covered with a further polyethylene film, the upper and lower films being brought into contact. After the air located between the foils has been sucked off, the pressure on both the lower and the upper foil is increased, if appropriate, and the foils were welded to one another after contact.
  • the portion units packed in this way were placed in a liquid bath and cooled to a core temperature of 14 ° C. within 2.5 hours. The initial temperature was 35 ° C. After being stored in the liquid bath for 28 hours, the temperature inside the liquid bath was lowered to 2 ° C.
  • the packaged portion units were intended for a shop sale.
  • the packaged beef showed no coloring or structural damage even after removal from the liquid bath and unpacking.
  • the structure of the packaged beef showed no coloring or structural damage even after removal from the liquid bath and unpacking.
  • Fig. 1 shows a diagram showing the core temperature of a 5 kg
  • the diagram shows the different cooling curves for the use of air or water as a cooling medium. As can be seen, the critical temperature above which a rigorous contraction is to be feared is reached about 1 hour earlier with the cooling medium water than with the cooling medium air.
  • a temperature of 14 ° C is reached 2 hours earlier with the cooling medium water than with the cooling medium air.
  • FIG. 2 shows the result of a tasting of a product which has undergone the hot meat cutting and packaging according to the invention.
  • the pieces of meat were subjected to a contact grill treatment as shown in FIG. 2 and then subjected to a blind tasting by three testers.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un procédé de maturation de viande qui consiste à désosser des corps d'animaux de boucherie chauds, à découper les corps d'animaux de boucherie désossés en unités portions, à emballer et éventuellement à traiter au gaz les unités portions, puis à refroidir les unités portions emballées dans des conditions définies. Selon cette invention, l'emballage est effectué au moyen d'une pression externe, notamment une pression fluidique, à l'aide d'un film ou d'une membrane, de façon que les unités portions soient respectivement scellées de manière serrée, avec le moins d'inclusion d'air possible. Le refroidissement et/ou éventuellement une congélation sont effectués dans le bain de liquide et/ou de solution saline au moyen d'un liquide de refroidissement.
PCT/EP2003/008721 2002-08-08 2003-08-06 Procede pour traiter de la viande WO2004019690A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2003255387A AU2003255387A1 (en) 2002-08-08 2003-08-06 Method for treating meat and device for carrying out said method
EP03790869A EP1562434A2 (fr) 2002-08-08 2003-08-06 Procede pour traiter de la viande et dispositif pour execution d'un tel procede

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE10236426 2002-08-08
DE10236426.5 2002-08-08
DE10245603.8 2002-09-30
DE10245603A DE10245603A1 (de) 2002-08-08 2002-09-30 Verfahren zur Behandlung von Fleisch

Publications (2)

Publication Number Publication Date
WO2004019690A2 true WO2004019690A2 (fr) 2004-03-11
WO2004019690A3 WO2004019690A3 (fr) 2004-05-13

Family

ID=31979437

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Application Number Title Priority Date Filing Date
PCT/EP2003/008721 WO2004019690A2 (fr) 2002-08-08 2003-08-06 Procede pour traiter de la viande

Country Status (3)

Country Link
EP (1) EP1562434A2 (fr)
AU (1) AU2003255387A1 (fr)
WO (1) WO2004019690A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014037180A1 (fr) * 2012-09-04 2014-03-13 Deutsches Institut Für Lebensmitteltechnik E.V. Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3027734A (en) * 1960-03-18 1962-04-03 Reflectotherm Inc Chilling and freezing systems
US4517207A (en) * 1983-02-22 1985-05-14 Oscar Mayer Foods Corporation Method for processing an avian carcass
DE3411945A1 (de) * 1984-03-30 1985-10-10 Linde Ag, 6200 Wiesbaden Verfahren zum verarbeiten von warmfleisch
WO1999021429A1 (fr) * 1997-10-28 1999-05-06 Slagteriernes Forskningsinstitut Procede et systeme de refrigeration de parties de carcasse apres l'abattage

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3027734A (en) * 1960-03-18 1962-04-03 Reflectotherm Inc Chilling and freezing systems
US4517207A (en) * 1983-02-22 1985-05-14 Oscar Mayer Foods Corporation Method for processing an avian carcass
DE3411945A1 (de) * 1984-03-30 1985-10-10 Linde Ag, 6200 Wiesbaden Verfahren zum verarbeiten von warmfleisch
WO1999021429A1 (fr) * 1997-10-28 1999-05-06 Slagteriernes Forskningsinstitut Procede et systeme de refrigeration de parties de carcasse apres l'abattage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014037180A1 (fr) * 2012-09-04 2014-03-13 Deutsches Institut Für Lebensmitteltechnik E.V. Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale
US10130108B2 (en) 2012-09-04 2018-11-20 Deutsches Institut Für Lebensmitteltechnik E.V. Method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin

Also Published As

Publication number Publication date
AU2003255387A1 (en) 2004-03-19
EP1562434A2 (fr) 2005-08-17
WO2004019690A3 (fr) 2004-05-13
AU2003255387A8 (en) 2004-03-19

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