WO2004082403A1 - Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese - Google Patents

Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese Download PDF

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Publication number
WO2004082403A1
WO2004082403A1 PCT/GR2003/000046 GR0300046W WO2004082403A1 WO 2004082403 A1 WO2004082403 A1 WO 2004082403A1 GR 0300046 W GR0300046 W GR 0300046W WO 2004082403 A1 WO2004082403 A1 WO 2004082403A1
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WO
WIPO (PCT)
Prior art keywords
feta
olive oil
meat
addition
preparation
Prior art date
Application number
PCT/GR2003/000046
Other languages
French (fr)
Inventor
Emmanouil Domazakis
Original Assignee
'creta Farm Anonimos Viomichaniki & Emporoki Etaireia'
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 'creta Farm Anonimos Viomichaniki & Emporoki Etaireia' filed Critical 'creta Farm Anonimos Viomichaniki & Emporoki Etaireia'
Priority to DK03748365.8T priority Critical patent/DK1608238T3/en
Priority to CA002495904A priority patent/CA2495904C/en
Priority to JP2004569508A priority patent/JP4312157B2/en
Priority to AU2003267673A priority patent/AU2003267673A1/en
Priority to EP03748365A priority patent/EP1608238B1/en
Priority to EA200501460A priority patent/EA006917B1/en
Priority to ES03748365T priority patent/ES2406699T3/en
Priority to US10/506,411 priority patent/US8101228B2/en
Publication of WO2004082403A1 publication Critical patent/WO2004082403A1/en
Priority to HK06105095A priority patent/HK1084833A1/en

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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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • 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
    • 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

Abstract

Preparation method for meat-based products with the direct incorporation of olive oil and the addition of the feta type cheese, which involves the following stages: (a) mixing of fat-free meat with water, salt, preservatives and auxiliary salts (b) addition of olive oil and mixing (c) addition of feta pieces and mixing (d) storage of the mixture with simultaneous vacuum application and pasteurisation (e) deep-freezing of the product. The meat-based products with olive oil and feta prepared in line with the aforementioned method have exceptional solidness, as far as structure is concerned, and retain the physical-chemical characteristics of the olive oil and the organoleptic characteristics of the feta contained in the products. Using the aforementioned method, preparation of such products can be assured even without the incorporation of olive oil, with the addition of feta type cheese only.

Description

DESCRIPTION
Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type eheese
This invention concerns the preparation of meat-based products with the following main characteristics: 1. The use or otherwise of olive oil, instead of the ordinary practice of adding animal fat (fat tissue)
2. The use of fat-free, skeletal muscle (meat)
3. The addition of special ancillary substances
4. The addition of a 'feta' type cheese 5. The application of appropriate technological procedures and mechanisms developed with a view to :
• Preparing a solid emulsion - meat pulp with a solid structure, capable of undergoing appropriate heat treatment, with the aim of incorporating and retaining the solid composition of olive oil and feta, after protein coagulation, in the emulsion's basic system which consists of muscle proteins, water and olive oil.
• Achieving the maximum possible conservation of the organoleptic, physical-chemical and nutritional characteristics of the differentiating factor, olive oil • Achieving the maximum possible conservation of the physical-chemical organoleptic and nutritional characteristics of feta.
The name "feta" is registered as a protected designation of origin (PDO) to indicate the salted white cheese traditionally produced in Greece and in particular made with milk originating exclusively from the regions of Macedonia, Thrace, Sterea Ellada (Central Greece), the Peloponnese and the prefecture of Lesbos. The milk used for the production of feta should be sheep's milk or a mixture of sheep's milk and goats' milk. The milk's origin constitute a basic characteristic of the cheese produced, as it provides it with its organoleptic features - its flavour, aroma, colour and even structure and texture.
As far as their structure is concerned, cooked and smoked meat preparations constitute an "emulsion" with the following constituent components: milk proteins, water (from the meat and milk added) and added fat (fat tissue).
The solidness of the "emulsion" depends basically, inter alia, on the capacity of the meat to retain the water and homogenise the added fat.
More particularly, the muscle proteins and especially the salt-soluble ones (actin, myosin and actomyosin), which represent the largest part (around 60%) of the myofibrils, contribute to the solidness of the "emulsion", as well as to its succulence. They also act as a protective envelop of the incorporated fat, which constitutes the discontinuous phase of the emulsion and the primary destabilisation factor. The solid incorporation of the fat (fat globules) and of the additional material (feta pieces) into the "emulsion" constitutes the technological aim of this invention, which is dealt with using well-known hyphenated techniques that favour the above and concern the adjustment of parameters, such as the special selection and preparation of meat, the adjustment of the meat pulp pH, the amount of salt added, the use of ancillary substances, the addition of olive oil, the treatment-preparation conditions of the meat pulp, heat treatment, and refrigeration of the finished product etc.
Many products on the international market, which have been accepted by the large majority of consumers, are based on the addition of milk products to meat-based products. Hard cheese (with a short or long maturity time) is primarily used for such products. According to studies, it has been found that the fatty acid content differs in each kind of cheese and depends on the initial quality of the milk added, on the kind of milk (sheep's milk, cow's milk, goat's milk etc or the percentage of each kind that is added to the milk mixture), the maturation time and the preparation method. Moreover, it also depends on the geographical origin of the milk since local changes in the feedstuffs and in the type of animal diet followed af ects the fatty acid content of the milk added to produce the cheese.
The flavour and the aroma, which characterise a certain kind of cheese, results from its maturity, that is the primary decomposition of lactose, fat and protein of the cheese and the secondary conversion of its products, through various fermentation procedures which they undergo during the maturation process of the cheese. The distinctive flavour and the aroma of each kind of cheese does not result from a specific substance, but from a large number of substances, each one having different taste, but all together and relatively proportionately giving flavour to the cheese and in fact the final flavour which determines which kind of cheese it is. Moreover, from the fatty acids, it is acetic acid which gives an acidic flavour; and rancid butter and caproic, caprylic and capric acids which give a peppery flavour.
Feta is a semi-salted cheese with high acidity. Among the fatty acids contained in the product, acetic acid prevails, but when preparations made from the stomach of a sheep and a goat are included in the volatile en∑ymes used to coagulate the milk, then, fatty acids C6 - CIO strongly contribute to the cheese's flavour, by adding a peppery flavour. Typical feta made with sheep's milk has high ethanol, propanol and butanol content.
The structure of the cheese is a dense mesh of protein fibres differently cross-linked. The fat globules and whey are included in that mesh, that is the humidity and the water-soluble components of the cheese. Over the course of time, during the maturation process of the cheese, many protein fibre links break, releasing calcium and forming soft monocaleium paracaseinate and paracaseinate. The cheese undergoes an internal conversion and obtains its final structure and texture that can be characterised as soft, friable, granular etc. Every kind of cheese is characterised by the proportion of amino acids, sulphide compounds, acid esters and fatty acids, which result from the proteolysis of the protein mesh.
The uniqueness of feta type cheese products, which have been protected by the Council of the European Union, and which as a cheese has been accepted by a large majority of consumers as a tasty product rich in nutrients, was the reason why we conducted this study.
Nevertheless, the incorporation of oil, compared to the ordinary addition of pork fat, if attempted using classic techniques, gives rises to stability difficulties or the development of destabilizing tensions affecting not only the meat pulp emulsion, but also the final product, which displays the phenomenon of oil exudation.
There are also some established techniques of direct incorporation of vegetable fat, which include the procedure of preliminary heat treatment of oil at 100° C two consecutive times.
Moreover, olive oil is a more particular case, as its role in human nutrition is discernible among seed oils and other vegetable oils and as it is also internationally acknowledged for the beneficial characteristics of its natural components (see Omega fatty acids and their protective role, low cholesterol levels, polyphenols and their role).
It is thus considered appropriate that:
On one hand, olive oil, as an ingredient replacing the animal fat, should be added to cooked/smoked meat preparations, under particularly protective conditions, in order to ensure the maximum possible transfer of its properties to the product.
On the other hand, through the incorporation procedure of the olive oil and the addition of feta, the traditional technical production of cooked and smoked meats should be ensured, by regularly considering scientific data based on the properties of the proteins, fats, oil and feta and on the properties of the link between them.
It should also be borne in mind that the solidness of "meat emulsions" is strongly affected by: ■ The origin and composition of the fat to be incorporated
■ The physical - chemicals such as
- Profile of fatty acids (kind and degree of saturation) SFI (solid fat index)
- The relation between PUFA (polyunsaturated fatty acids), MUFA (monounsaturated fatty acids) / SUFA (saturated fatty acids) to the applicable temperatures at the various production stages. It is obvious that technologically the differences between pork fat and olive oil should be considered seriously in the production of a solid emulsion.
Moreover, the following points should also be considered:
■ The particularity of feta, in order to conserve its initial structure, flavour, aroma and composition (humidity and salt content), when added to the meat pulp, during heat treatment, so as to conserve its nutritional components, its structure and its organoleptic characteristics. ■ The microbial growth of feta which is different from that of meat, in order to avoid possible development of pathogenic micro-organisms and the increase of the total mesophilic flora in the meat to non-acceptable levels, where the heat treatment is not effective enough to ensure a safe product.
At critical production temperatures (0-4 °C and up to 71 °C), blast freezing temperatures (after heat treatment) and the temperatures at which it is then stored (0- 4°C), its SFI plays an important role.
In the case of olive oil, its characteristics presuppose its incorporation under certain conditions, as follows:
The creation of the maximum possible incorporation of the oil through mechanical processes (mixing, homogenisation of the participating components)
- The calculation of the ideal quantitative relationship between these components, in order to ensure the maximum possible absorption and conservation of the oil into the emulsion, as well as the maximum possible absorbance of additional water (relationship between fat and proteins, protein and water)
- The creation of a solid, impermeable protein mesh around the fat globules, without applying high temperatures to denature the proteins, through mechanical processes and under selected conditions of vacuum application and temperature, during the mixing and homogenisation - with the maximum possible dispersion and the maximum size of fat globules.
In the case of feta, its characteristics presuppose its addition under certain conditions, as follows:
- The calculation of the ideal quantitative relationship between meat, water, olive oil and feta, in order firstly to ensure its acceptance by consumers and secondly to create a solid protein mesh between the meat pulp and the feta pieces, capable of preventing feta seeping out after heat treatment, refrigeration and the cutting of the product into slices. According to the study conducted, the incorporation of olive oil can vary between 5% and 15% and the addition of feta between 5% and 20 % of the final product.
- The creation of appropriate physical - chemical conditions (pFL water activity, salt content etc) applied to the product, in combination with the application of appropriate temperatures, during the stages of production, heat treatment, refrigeration (after heat treatment) and preservation, in order to prevent the development of undesired microorganisms (due to different microbial flora of the two products, meat and feta). - The creation of a solid protein mesh of meat and feta, capable, after the heat treatment and the application of mechanical processes - under selected conditions of vacuum application and temperature, during mixing, homogenisation, heat treatment and refrigeration, of maintaining the initial structure and texture of feta to the maximum degree, which is due to it being composed of dicalcium paracaseinate, monocalcium paracaseinate and paracaseinate, as well as its flavour resulting mainly from its fatty acid content.
This invention aims at the production of meat-based products:
D By incorporating olive oil or otherwise, directly and at low temperature and by replacing the maximum possible quantity of animal fat B By adding pieces of feta type cheese
■ By adding combined ancillary substances, and
■ By applying special technological processes
This has been achieved by mixing fat-free meat at low temperature with olive oil, in combination with the use of emulsifying additives, water, olive oil and the addition of feta covered with an appropriate protein mesh.
Moreover, the solidness of the feta added to the aforementioned products is achieved by the combined use of heat treatment (time, temperature) and the size of the product. The heat transfer rate, during the heat treatment to pasteurise the product, should be such that it will preserve the space lattice of the feta added.
Thus, this invention concerns cooked/smoked meat preparations with olive oil and feta and one production method, the mixing of olive oil, fat-free meat, water and feta at low temperature.
Finely chopped, fat-free meat at a temperature of 0°C is mixed with water at 2°C in a mixing machine, while at the same time, salt is added. Then, preservatives, auxiliary salts (i.e. salt, nitrates, citrate salt), sugars, water and seasonings (i.e. oregano, pepper, paprika, tomato, mint) are added. When the temperature of the mixture rises up to 2 °C, olive oil is added. Mixing continues with the simultaneous vacuum application of 960 mBAR for 3 min, which firstly aims at freeing the oxygen captured in the mixture, in order to prevent oxidation and secondly at achieving the solidness of the emulsion (olive, water, meat), until the temperature of the mixture rises up to 4°C. Then follows the addition of feta cut into cubes of 1 x 1 cm. Vacuum mixing continues until the feta is totally dispersed throughout the meat pulp. The total mixing time is 15 min and the absorbed power 26KW. The mixture is conveyed to the filling machine, where it is stored, with simultaneous vacuum application of 1000 mBAR and absorbed power 7 KW. Then, it is pasteurised at 71°C. The total heat treatment time and the heat transfer rate vary between 1 and 3 hours, so as not to affect the structure of the feta. After pasteurisation, the product is deep-frozen in a blast refrigeration unit at a temperature varying between -2°C and 2°C, in order to successfully achieve the thermal shock required for product safety. The aforementioned production method can be applied even without the addition of olive oil, but retaining the other parameters and producing meat-based products with feta.
Smoked/cooked meat preparations with feta and olive oil produced based on this invention have an exceptional solidness (cohesion) as far as their structure is concerned, due to the use of fat-free meat, the application of low temperatures and its vacuum preparation. The physical-chemical characteristics of the olive oil and feta contained in the products remain unaltered, due to the low temperatures applied during the production procedure.

Claims

CLAIMSPreparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese
1. Preparation method for meat-based products, which is characterised by the incorporation of olive oil, instead of animal fat and the addition of feta type cheese.
This method includes the following stages:
(a) Mixing of the fat-free meat at a temperature of 0°C with H2O at a temperature of 2°C, salt, preservatives and auxiliary salts. (b) Addition of olive oil
(c) Mixing then continues, with simultaneous vacuum application for 3 min until the product temperature rises up to 4°C.
(d) Addition of feta. Vacuum mixing continues until the feta is totally dispersed throughout the meat pulp (e) The mixture is conveyed to the filling machine, where it is stored, with simultaneous vacuum application 1000 mbar and then it is pasteurised at 71°C. Total heat treatment time during pasteurisation depends on the diameter of the final product and varies between 1 and 3 hours, (f) After pasteurisation, the product is conveyed to a freezer unit at a maximum temperature of 2°C
2. A preparation method in Une with claim (1), where the quantity of olive oil added to the product varies between 2 and 20% of the final product.
3. A preparation method in line with claim (1), where the quantity of feta added to the product varies between 2 and 25%.
4. Meat-based products with olive oil and feta which are prepared using the method described in claim (1).
5. Preparation method for meat-based products characterised by the addition of the feta type cheese, in line with claim (1), without the incorporation of olive oil.
6. Meat-based products characterised by the addition of feta and prepared in line with the method described in claims (1) and (5).
PCT/GR2003/000046 2003-03-17 2003-10-14 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese WO2004082403A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
DK03748365.8T DK1608238T3 (en) 2003-03-17 2003-10-14 PROCEDURE FOR MANUFACTURING MEAT-BASED PRODUCTS WITH DIRECT INCORPORATION OF OLIVEN OIL AND ADDITION OF FETY TYPE OF CHEESE
CA002495904A CA2495904C (en) 2003-03-17 2003-10-14 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese
JP2004569508A JP4312157B2 (en) 2003-03-17 2003-10-14 Process for the production of meat-based products by adding feta-type cheese and direct mixing with olive oil
AU2003267673A AU2003267673A1 (en) 2003-03-17 2003-10-14 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese
EP03748365A EP1608238B1 (en) 2003-03-17 2003-10-14 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese
EA200501460A EA006917B1 (en) 2003-03-17 2003-10-14 Preparation method for meat based products with direct incorporation of olive oil and addition of feta type cheese
ES03748365T ES2406699T3 (en) 2003-03-17 2003-10-14 Preparation procedure for meat-based products, with direct incorporation of olive oil and addition of feta cheese
US10/506,411 US8101228B2 (en) 2003-03-17 2003-10-14 Preparation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese
HK06105095A HK1084833A1 (en) 2003-03-17 2006-04-28 Preperation method for meat based products, with direct incorporation of olive oil and addition of feta type cheese

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GR20030100131A GR1004431B (en) 2003-03-17 2003-03-17 Method for the preparation of meat products with feta cheese and optional olive oil addition
GR20030100131 2003-03-17

Publications (1)

Publication Number Publication Date
WO2004082403A1 true WO2004082403A1 (en) 2004-09-30

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US (1) US8101228B2 (en)
EP (1) EP1608238B1 (en)
JP (1) JP4312157B2 (en)
CN (1) CN100393244C (en)
AU (1) AU2003267673A1 (en)
CA (1) CA2495904C (en)
EA (1) EA006917B1 (en)
GR (1) GR1004431B (en)
HK (1) HK1084833A1 (en)
WO (1) WO2004082403A1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
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WO2005094617A1 (en) * 2004-04-01 2005-10-13 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil
GR20060100169A (en) * 2006-03-17 2007-10-17 Βικη Α.Ε.-Κτηνοτροφια Και Βιομηχανια Κρεατος Ηπειρου Αε Method for producing meat-based products by direct and indirect incorporation of plant and animal fatty substances, as carriers of 3 and 6 fatty acids, and highest possible substitution of the animal fat, as well as the highest possible content of polyunsaturated fatty acids (3 and 6)
US7731998B2 (en) 2003-08-20 2010-06-08 Kraft Foods Global Brands Llc Method for reducing protein exudate on meat product
US7857500B2 (en) 2003-08-20 2010-12-28 Kraft Foods Global Brands Llc Apparatus for vacuum-less meat processing
US7871655B2 (en) 2003-08-20 2011-01-18 Kraft Foods Global Brands Llc Method and apparatus for accelerating formation of functional meat mixtures
US8172545B2 (en) 2003-08-20 2012-05-08 Kraft Foods Global Brands Llc Method for controlling ground meat flow rates
US8187651B2 (en) 2008-11-24 2012-05-29 Kraft Foods Global Brands Llc Method and apparatus for continuous processing of whole muscle meat products
US8308342B2 (en) 2008-11-24 2012-11-13 Kraft Foods Global Brands Llc Processing elements for mixing meat products
EP3153030A1 (en) 2007-11-29 2017-04-12 Monsanto Technology LLC Meat products with increased levels of beneficial fatty acids

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GR1004432B (en) 2003-03-17 2004-01-28 Method for the preparation of minced-meat products with feta cheese and optional oil addition
RS53261B (en) * 2009-06-16 2014-08-29 Creta Farm Societe Anonyme Industrial And Commercial Trading As Creta Farm S.A. Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives
GR1009396B (en) * 2017-07-14 2018-11-09 Νικολαος Διονυσιου Κασαλιας Method for the production of countryside sausages by incorporation of varying types of cheese in the form of compact solid and distinguishable cheese curds

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Cited By (11)

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Publication number Priority date Publication date Assignee Title
US7731998B2 (en) 2003-08-20 2010-06-08 Kraft Foods Global Brands Llc Method for reducing protein exudate on meat product
US7857500B2 (en) 2003-08-20 2010-12-28 Kraft Foods Global Brands Llc Apparatus for vacuum-less meat processing
US7871655B2 (en) 2003-08-20 2011-01-18 Kraft Foods Global Brands Llc Method and apparatus for accelerating formation of functional meat mixtures
US8172545B2 (en) 2003-08-20 2012-05-08 Kraft Foods Global Brands Llc Method for controlling ground meat flow rates
WO2005094617A1 (en) * 2004-04-01 2005-10-13 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil
EA012749B1 (en) * 2004-04-01 2009-12-30 Крета Фарм Анонимос Виомиканики Энд Эмпорики Этайрейа Method of production of meat products from entire muscular tissue and the products produced thereby
GR20060100169A (en) * 2006-03-17 2007-10-17 Βικη Α.Ε.-Κτηνοτροφια Και Βιομηχανια Κρεατος Ηπειρου Αε Method for producing meat-based products by direct and indirect incorporation of plant and animal fatty substances, as carriers of 3 and 6 fatty acids, and highest possible substitution of the animal fat, as well as the highest possible content of polyunsaturated fatty acids (3 and 6)
EP1867242A1 (en) * 2006-03-17 2007-12-19 Vi.K.I. S.A.-Ktinotrofia Kai Biomichania Kreatos Ipeirou S.A. Production method of meat-based products with direct and indirect incorporation of plant and animal fatty substances as carriers of omega-3 and omega-6 fatty acids
EP3153030A1 (en) 2007-11-29 2017-04-12 Monsanto Technology LLC Meat products with increased levels of beneficial fatty acids
US8187651B2 (en) 2008-11-24 2012-05-29 Kraft Foods Global Brands Llc Method and apparatus for continuous processing of whole muscle meat products
US8308342B2 (en) 2008-11-24 2012-11-13 Kraft Foods Global Brands Llc Processing elements for mixing meat products

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AU2003267673A1 (en) 2004-10-11
CA2495904C (en) 2010-03-02
CN1691898A (en) 2005-11-02
EP1608238B1 (en) 2013-02-13
CN100393244C (en) 2008-06-11
JP4312157B2 (en) 2009-08-12
EP1608238A1 (en) 2005-12-28
JP2006513712A (en) 2006-04-27
CA2495904A1 (en) 2004-09-30
EA006917B1 (en) 2006-04-28
EA200501460A1 (en) 2006-02-24
HK1084833A1 (en) 2006-08-11
US8101228B2 (en) 2012-01-24
US20050181111A1 (en) 2005-08-18
GR1004431B (en) 2004-01-28

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