WO2009127029A1 - Meat cuts added with omega-3 fatty acid and process to obtain meat cuts added with omega-3 - Google Patents
Meat cuts added with omega-3 fatty acid and process to obtain meat cuts added with omega-3 Download PDFInfo
- Publication number
- WO2009127029A1 WO2009127029A1 PCT/BR2009/000112 BR2009000112W WO2009127029A1 WO 2009127029 A1 WO2009127029 A1 WO 2009127029A1 BR 2009000112 W BR2009000112 W BR 2009000112W WO 2009127029 A1 WO2009127029 A1 WO 2009127029A1
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- WO
- WIPO (PCT)
- Prior art keywords
- omega
- meat
- added
- brine
- fatty acid
- Prior art date
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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
-
- 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
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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 innovation of the product consists in the obtainment of meat cuts added with omega-3 fatty acid, whose practical result is a natural origin food with new nutritive characteristics, where the final consumer may realize the characteristic benefits of the consumption of this product, without the need of changing his/her food custom.
- omega-3 fatty acids promote the health maintenance of cellular membranes, preserving the cerebral functions and also the transmission of nervous impulses.
- omega-3 fatty acid brings benefits related to the prevention of several diseases, mainly the degenerative ones.
- the new meat cut added with omega-3 fatty acid has the characteristic of innovation, mainly in the nutritional plan, and may be seen as a food product of strategic importance, mainly to public health, presenting an inventive activity, which is not obvious from the state of technique. Additionally it presents industrial applicability, accomplishing the patentability requirements, mainly of a patent of invention, according to 8 th article of Law 9,279.
- TECHNICAL BACKGROUND in order to provide veracity to the context presented in the Introduction section, a brief explanation will be made about the state of technique of animal origin foods, with references to their nutritive properties, as well as the importance of the omega-3 fatty acid will be established, mainly as an agent that contributes to the maintenance of individuals' health, where it will be possible to a skilled technician to recognize its limitative aspects to present, in a posterior moment, the aggregated advantages with the introduction of the new meat cut added with such acid.
- linoleic acid (18:2n-6, LA or omega-6) and alpha-linoleic acid (18:3n-3, ALA or omega- 3) are necessary to keep normal conditions of cellular membranes, cerebral functions and transmission of nervous impulses.
- These fatty acids also participate of the transfer of atmospheric oxygen to blood, hemoglobin synthesis and cellular division.
- ALA are generically called as polyunsaturated fatty acids (PUFA), as well as other acids that present two or more unsaturations.
- PUFA polyunsaturated fatty acids
- Longer chain fatty acids of n-6 and n-3 families have been object of several studies in the last decades, which have clarified several of their functions in the human organism and the reactions involved in their formation from linoleic and alpha-linoleic acids.
- n-6 and n-3 fatty acids compete for the same metabolic enzymes involved in the conversion to longer chain unsaturated fatty acids.
- the daily intake of foods containing n-3 and n-6 fatty acids is essentially important to the human nutrition. It is calculated that the n-6 to n-3 ratio in the diet of people living in the pre-industrialization period was around 1 :1 to 2:1 , due to the great consumption of vegetables and sea food containing omega-3 fatty acids. With the industrialization, a progressive increase of this ratio occurred, mainly due to the production of refined oils from oily species with high content of LA and the decrease of ingestion of fruits and vegetables, resulting in diets with inadequate amounts of omega-3 fatty acids.
- Foods rich in omega-3 fatty acid the class of foods rich in omega-3 is not very wide.
- the foods that may be highlighted by containing important omega-3 contents are: flaxseed flour and fishes, mainly the ones from cold waters, such as salmon, herring, mackerel, anchovies and sardines.
- meats may be 10 times more consumed (in weight) than oils and fats.
- meat bovine, porcine and gallinaceous origin, among others
- consumption is characterized by being a daily food custom it becomes evident that this food of animal origin represents an excellent vehicle to supplement omega-3 fatty acid.
- the expected technical effect is the increase of consumption of omega-3 and consequent benefits to public health.
- Technology used to nutritional enrichment of meats is a technology called enhancement and consists of injecting a brine containing omega-3 fatty acid in fresh meats, thus increasing the retention of fluids by the meat and increasing the attributes of nutritional quality.
- FIGURES DESCRIPTION in order to complement the current description, and to get a better understanding of the characteristics of the present demand of invention, a set of drawings is attached, where in an exemplified but not limitative way one realization form based on the technique that uses the device now claimed is presented, where:
- Figure 1 is a block diagram of the process to obtain meat cuts added with omega-3;
- Figure 2 is a lateral view of an enrichment station of meat cuts, composed of a brine injector
- Figure 3 is a frontal view of one station of addition of omega-3 to meat cuts, composed of a brine injector.
- Meat cut added with omega-3 it is the meat cut added with omega-3 fatty acid.
- Enrichment vehicle of omega-3 brine, formed by the following ingredients: water, sodium chloride, polyphosphates, sodium erythorbate, sugar, potassium or sodium lactate, antioxidant, plasma, dispersing agent, citric acid and omega-3.
- brine formed by the following ingredients: water, sodium chloride, polyphosphates, sodium erythorbate, sugar, potassium or sodium lactate, antioxidant, plasma, dispersing agent, citric acid and omega-3.
- the aggregation of brine (enhancement) to meat is widely used in several products. Besides the improvement of the nutritional quality, the marination with salt and polyphosphates promotes an enhancement of the meat palatability, mainly softness and succulence.
- brine injectors are used, such as showed in Figures 2 and 3 respectively, common to any meat producer, whose construction is revealed in Figures 2 and 3 respectively, being composed of a support structure (1) that supports a rotary conveyor belt (2), where over it a column (3) is defined supporting the injection system (4), with a plurality of injection needles.
- Process of addition of omega-3 to meat cut the process is composed of the following steps:
- the process of preparation of brines includes weighing the different ingredients and additives, which will be added to cold water (2 0 C) under agitation.
- the ingredients of the brine used in the injection of meat cuts are: water, sodium chloride, polyphosphates, sodium erythorbate, sugar, potassium or sodium lactate, antioxidant, plasma, dispersing agent, citric acid and omega-3;
- the pieces of enriched meat cuts are vacuum-packed and kept under refrigeration at O 0 C.
Abstract
"MEAT CUTS ADDED WITH OMEGA-3 FATTY ACID AND PROCESS TO OBTAIN MEAT CUTS ADDED WITH OMEGA-3" represented by an inventive solution to obtain a natural food, especially of animal nature, such as bovine, porcine and gallinaceous meat cuts among others, with distinct nutritive characteristics, due to the addition of omega-3 fatty acid, where the final consumer will realize the characteristic benefits of the consumption of this substance without the need of changing his/her food custom, being such addition is obtained by the injection of brine containing omega-3 fatty acid on the meat cut, using a brine injector (Eq), composed of a support structure (1 ) that supports a rotary conveyor belt (2), where over it a column (3) is defined supporting the injection system (4), with a plurality of injection needles.
Description
"MEAT CUTS ADDED WITH OMEGA-3 FATTY ACID AND PROCESS TO OBTAIN MEAT CUTS ADDED WITH OMEGA-3"
The present demand of patent of invention of the referred title and object of description and claim in this document is related to an inventive solution in the field of application of food products, mainly the ones of animal origin, more specifically of bovine, porcine and gallinaceous origin, among others of quotidian or exotic consumption.
The innovation of the product consists in the obtainment of meat cuts added with omega-3 fatty acid, whose practical result is a natural origin food with new nutritive characteristics, where the final consumer may realize the characteristic benefits of the consumption of this product, without the need of changing his/her food custom.
In this scope it is observed that the consumption of meat cuts added with omega-3 fatty acid may significantly collaborate to individuals' health, since omega-3 fatty acids promote the health maintenance of cellular membranes, preserving the cerebral functions and also the transmission of nervous impulses. In addition it is observed an enhancement in the transfer of atmospheric oxygen to the blood, as well as the synthesis of hemoglobin and cellular division.
Finally, it is possible to state that the consumption of omega-3 fatty acid brings benefits related to the prevention of several diseases, mainly the degenerative ones.
Thus, it is conclusive that the new meat cut added with omega-3 fatty acid has the characteristic of innovation, mainly in the nutritional plan, and may be seen as a food product of strategic importance, mainly to public health, presenting an inventive activity, which is not obvious from the state of technique. Additionally it presents industrial applicability, accomplishing the patentability requirements, mainly of a patent of invention, according to 8th article of Law 9,279.
TECHNICAL BACKGROUND: in order to provide veracity to the context presented in the Introduction section, a brief explanation will be made about the state of technique of animal origin foods,
with references to their nutritive properties, as well as the importance of the omega-3 fatty acid will be established, mainly as an agent that contributes to the maintenance of individuals' health, where it will be possible to a skilled technician to recognize its limitative aspects to present, in a posterior moment, the aggregated advantages with the introduction of the new meat cut added with such acid.
Action of fatty acids to human health: linoleic acid (18:2n-6, LA or omega-6) and alpha-linoleic acid (18:3n-3, ALA or omega- 3) are necessary to keep normal conditions of cellular membranes, cerebral functions and transmission of nervous impulses. These fatty acids also participate of the transfer of atmospheric oxygen to blood, hemoglobin synthesis and cellular division. Some studies have highlighted their importance in the gestational stage, in the first months after birth, old-age and several diseases, mainly the degenerative ones, being considered essential to human health. Related to the degree of unsaturation, LA and
ALA are generically called as polyunsaturated fatty acids (PUFA), as well as other acids that present two or more unsaturations. Longer chain fatty acids of n-6 and n-3 families have been object of several studies in the last decades, which have clarified several of their functions in the human organism and the reactions involved in their formation from linoleic and alpha-linoleic acids.
The n-6 and n-3 fatty acids compete for the same metabolic enzymes involved in the conversion to longer chain unsaturated fatty acids. Thus, the daily intake of foods containing n-3 and n-6 fatty acids is essentially important to the human nutrition. It is calculated that the n-6 to n-3 ratio in the diet of people living in the pre-industrialization period was around 1 :1 to 2:1 , due to the great consumption of vegetables and sea food containing omega-3 fatty acids. With the industrialization, a progressive increase of this ratio occurred, mainly due to the production of refined oils from oily species with high content of LA and the decrease of ingestion of fruits and vegetables, resulting in diets with inadequate amounts of omega-3 fatty acids. In the last decades several countries have established that the average ingestion of fatty acids results in n- 6 to n-3 ratios between 10:1 and 20:1 , with registers of about 50:1.
The need of diminishing the n-6 to n-3 ratio in the modern diets has been also suggested by the results of some clinical studies developed in the last decade. Among them we can highlight: decrease of 70% of the mortality of patients with cardiovascular disease, when LA/ALA ratio in diet was 4:1 ; decrease of inflammations caused by rheumatoid arthritis, when the n-6 to n-3 ratio in diet was between 3:1 and 4:1 , condition that was reached by supplementing omega-3; decrease of symptoms caused by asthma, when the n-6 to n-3 ratio of the diet was around 5:1.
Foods rich in omega-3 fatty acid: the class of foods rich in omega-3 is not very wide. The foods that may be highlighted by containing important omega-3 contents are: flaxseed flour and fishes, mainly the ones from cold waters, such as salmon, herring, mackerel, anchovies and sardines.
However, Brazilian people has not the custom of consuming these foods, due to economical or cultural aspects - the cultural custom of Brazilian people is food of animal origin, mainly meats of bovine, porcine, gallinaceous and similar origins.
Recommended daily allowances of omega-3 fatty acid: studies indicate that the omega-3 to omega-6 consumption ratio must be around 3:1 to 5:1. An analysis of this ratio, combined with the characteristic of the regular diet of Brazilian people in consuming foods that are poor in omega-3 content, leads to a conclusion that this ratio is not easily reached.
PROPOSAL OF INVENTION: considering all exposed in Technical Background section, the petitioner idealized a new solution, highly efficient and economically feasible, to a richer diet in omega-3 fatty acid content.
Recommendation to a healthy diet: according to the GuIa Alimentar para a Populaςao Brasileira (Food Guide to Brazilian
People), issued by the Ministry of Health, to a 2,000-kcal diet it is recommended the maximal value of 73 kcal of oils and fats (equivalent to 10 g of margarine), and the maximal general value to meats is 190 kcal (equivalent to about 100 g).
Thus, it is possible to conclude that meats may be 10 times more consumed (in weight) than oils and fats. Also considering
the meat (bovine, porcine and gallinaceous origin, among others) consumption is characterized by being a daily food custom it becomes evident that this food of animal origin represents an excellent vehicle to supplement omega-3 fatty acid. The expected technical effect is the increase of consumption of omega-3 and consequent benefits to public health.
Complementing the technical effect obtained with the consumption of meat cuts of bovine, porcine and gallinaceous origin added with omega-3 we obtain a better ratio (omega-3 to omega-6) to the people diet, which is around 3-5:1. Valorization of the meat in the people diet: the quality of the bovine, porcine and gallinaceous meat is very important both to industry and consumers. Several attributes, such as appearance, nutritional quality, palatability and hygiene represent a decisive factor.
To satisfy consumers' quality requirements is a priority to meat producers. According to the results of a research developed by the US Cattle Raisers Association, the consumers indicate that the purchase intention was driven by "price", "better quality and uniformity with the same price" and "enhancement of palatability". Thus, the meat producer industry is searching technologies to improve the factors associated with the purchase intention, as nutritional and sensorial quality of the bovine meat.
Addition of omega-3 to meat cuts: in a general way, the addition of non-meat ingredients to meat cuts is a simple way of aggregating nutritional and sensorial value in products of this nature.
Technology used to nutritional enrichment of meats: it is a technology called enhancement and consists of injecting a brine containing omega-3 fatty acid in fresh meats, thus increasing the retention of fluids by the meat and increasing the attributes of nutritional quality.
FIGURES DESCRIPTION: in order to complement the current description, and to get a better understanding of the characteristics of the present demand of invention, a set of drawings is attached, where in an exemplified but not limitative way one realization form based on the technique that uses the device now claimed is presented, where:
Figure 1 is a block diagram of the process to
obtain meat cuts added with omega-3;
Figure 2 is a lateral view of an enrichment station of meat cuts, composed of a brine injector; and
Figure 3 is a frontal view of one station of addition of omega-3 to meat cuts, composed of a brine injector.
DETAILED DESCRIPTION: the following description should be read and interpreted with the attached figures, merely diagrammatic ones, not limiting the scope of this invention, which is only limited in the Claims section. Meat cut added with omega-3: it is the meat cut added with omega-3 fatty acid.
Enrichment vehicle of omega-3: brine, formed by the following ingredients: water, sodium chloride, polyphosphates, sodium erythorbate, sugar, potassium or sodium lactate, antioxidant, plasma, dispersing agent, citric acid and omega-3. The aggregation of brine (enhancement) to meat is widely used in several products. Besides the improvement of the nutritional quality, the marination with salt and polyphosphates promotes an enhancement of the meat palatability, mainly softness and succulence.
Eguipment used to add omega-3 to meat cuts: brine injectors (Eq) are used, such as showed in Figures 2 and 3 respectively, common to any meat producer, whose construction is revealed in Figures 2 and 3 respectively, being composed of a support structure (1) that supports a rotary conveyor belt (2), where over it a column (3) is defined supporting the injection system (4), with a plurality of injection needles. Process of addition of omega-3 to meat cut: the process is composed of the following steps:
- Preparation of the brine (1): the process of preparation of brines includes weighing the different ingredients and additives, which will be added to cold water (20C) under agitation. The ingredients of the brine used in the injection of meat cuts are: water, sodium chloride, polyphosphates, sodium erythorbate, sugar, potassium or sodium lactate, antioxidant, plasma, dispersing agent, citric acid and omega-3;
- Preparation of the meat cut (2): refrigeration
at 20C for at least 48 hours;
- Brine loading (3): the brine with omega-3 is loaded in the injection system (4);
- Meat cut loading (4): place the piece of meat cut (Ca) on the rotary conveyor belt (2);
- Brine injection (5): it will be used a injection of 10 to 15% of brine over the weight of meat cut (Ca), using an injector (Eq), with 3 to 4 passages by the needles of the injection system (4);
- Obtainment of meat cut added with omega-3 (6): meat cut containing omega-3;
- Quality control of the meat cut (6a): controls to be performed in the lots of meat cuts after injection: weight, pH value, microbiological analysis; and
- Package of the enriched meat cut (7): the pieces of enriched meat cuts are vacuum-packed and kept under refrigeration at O0C.
The realization form of the product meat cuts added with omega-3, as well as its obtainment process described in this topic are provided only as example. Changes, modifications and variations may be made to another particular form of realization by skilled people without diverging from the scope of the patent of invention, which is exclusively defined in the
Claims section.
We can see for all described and illustrated that the "MEAT CUTS ADDED WITH OMEGA-3 FATTY ACID AND PROCESS TO OBTAIN MEAT CUTS ADDED WITH OMEGA-3" now claimed accomplishes the rules that govern the patent of invention according to the Law of Industrial Property, deserving as consequence the respective privilege.
Claims
1st) "MEAT CUTS" to be used as nutritional complement of the quotidian diet, mainly the ones that are rich in foods of animal origin, such as bovine, porcine and gallinaceous meat among others, which are characterized bv being added with omega-3 fatty acid;
2nd) "MEAT CUTS ADDED WITH OMEGA-3 FATTY ACID" in accordance with claim 1 , where the vehicle of addition of omega-3 is characterized by being a brine composed of water, sodium chloride, polyphosphates, sodium erythorbate, sugar, potassium or sodium lactate, antioxidant, plasma, dispersing agent, citric acid and omega-3;
3rd) "MEAT CUTS ADDED WITH OMEGA-3 FATTY ACID" in accordance with claims 1 and 2 respectively, where the equipment used to apply the brine in the meat cut is characterized by a brine injector (Eq), composed of a support structure (1) that supports a rotary conveyor belt (2), where over a column is defined (3) supporting the injection system (4), with a plurality of injection needles;
4th) "PROCESS TO OBTAIN MEAT CUTS ADDED WITH OMEGA-3" characterized by the following steps: preparation of brine (1) including weighing the different ingredients and additives added to cold water (20C) under agitation; preparation of the meat cut (2) with refrigeration at 20C for at least 48 hours; brine loading (3) in the injection system; meat cut loading (4) with the piece of meat cut (Ca) on the rotary conveyor belt; injection of brine (5), with injection of 10 to 15% of brine over the weight of meat cut (Ca) using 3 to 4 passages by the needles of the injection system (4); obtainment of meat cut added with omega-3 (6); quality control of the meat cut (6a) with the parameters of weight, pH value, microbiological analysis and package of the meat cut added with omega-3 (7), with the pieces of meat cut vacuum-packed and kept under refrigeration at O0C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0801793-0A BRPI0801793A2 (en) | 2008-04-17 | 2008-04-17 | meat cuts added with omega-3 fatty acid and the process for obtaining meat cuts with omega-3 |
| BRPI0801793-0 | 2008-04-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2009127029A1 true WO2009127029A1 (en) | 2009-10-22 |
Family
ID=41198713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BR2009/000112 WO2009127029A1 (en) | 2008-04-17 | 2009-04-17 | Meat cuts added with omega-3 fatty acid and process to obtain meat cuts added with omega-3 |
Country Status (2)
| Country | Link |
|---|---|
| BR (1) | BRPI0801793A2 (en) |
| WO (1) | WO2009127029A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329779A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of real-time hybrid injection device of beef pickling liquid |
| CN109329780A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of beef pickling injection device |
| WO2020245407A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69221900T2 (en) * | 1991-05-01 | 1998-04-09 | Hannu Karu | METHOD FOR PRODUCING A BIOTECHNOLOGICAL PRODUCT FOR LOWERING THE BLOOD CHOLESTEROL CONTENT |
| PT102962A (en) * | 2003-05-23 | 2004-11-30 | Casa Quintela Produt Presuntos | OMEGA 3 high polyunsaturated acid based special ham shank includes a high absorption product free from microbial development |
| WO2005046359A1 (en) * | 2003-11-14 | 2005-05-26 | Meat & Livestock Australia Limited | Restricted meat product and process |
| 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 |
-
2008
- 2008-04-17 BR BRPI0801793-0A patent/BRPI0801793A2/en not_active Application Discontinuation
-
2009
- 2009-04-17 WO PCT/BR2009/000112 patent/WO2009127029A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69221900T2 (en) * | 1991-05-01 | 1998-04-09 | Hannu Karu | METHOD FOR PRODUCING A BIOTECHNOLOGICAL PRODUCT FOR LOWERING THE BLOOD CHOLESTEROL CONTENT |
| PT102962A (en) * | 2003-05-23 | 2004-11-30 | Casa Quintela Produt Presuntos | OMEGA 3 high polyunsaturated acid based special ham shank includes a high absorption product free from microbial development |
| WO2005046359A1 (en) * | 2003-11-14 | 2005-05-26 | Meat & Livestock Australia Limited | Restricted meat product and process |
| 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 |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329779A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of real-time hybrid injection device of beef pickling liquid |
| CN109329780A (en) * | 2018-12-11 | 2019-02-15 | 怀化振鑫牧业有限公司 | A kind of beef pickling injection device |
| CN109329779B (en) * | 2018-12-11 | 2022-07-01 | 怀化振鑫牧业有限公司 | Real-time mixing injection device of beef pickling liquid |
| CN109329780B (en) * | 2018-12-11 | 2022-07-05 | 怀化振鑫牧业有限公司 | Beef pickling injection device |
| WO2020245407A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
| EP4183263A1 (en) | 2019-06-05 | 2023-05-24 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
Also Published As
| Publication number | Publication date |
|---|---|
| BRPI0801793A2 (en) | 2009-12-29 |
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