WO2011110992A4 - Seasoned meat product and relative production process - Google Patents

Seasoned meat product and relative production process Download PDF

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Publication number
WO2011110992A4
WO2011110992A4 PCT/IB2011/050947 IB2011050947W WO2011110992A4 WO 2011110992 A4 WO2011110992 A4 WO 2011110992A4 IB 2011050947 W IB2011050947 W IB 2011050947W WO 2011110992 A4 WO2011110992 A4 WO 2011110992A4
Authority
WO
WIPO (PCT)
Prior art keywords
humerus
limb
process according
meat product
humidity
Prior art date
Application number
PCT/IB2011/050947
Other languages
French (fr)
Other versions
WO2011110992A1 (en
Inventor
Donatella Cedrini
Original Assignee
Bottega Della Carne "Celli" Di Cedrini Donatella
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 Bottega Della Carne "Celli" Di Cedrini Donatella filed Critical Bottega Della Carne "Celli" Di Cedrini Donatella
Priority to EP11717746A priority Critical patent/EP2544545A1/en
Publication of WO2011110992A1 publication Critical patent/WO2011110992A1/en
Publication of WO2011110992A4 publication Critical patent/WO2011110992A4/en

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
    • A23B4/002—Preservation in association with shaping
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a predetermined point (A) and that is substantially tangent to the caudal margin (13) of the scapula (10) in a plane that is parallel to the medial plane (M) of the animal, said predetermined point is located substantially where the cranial margin (5) of the front limb (2) begins to project beneath the body (3) of the animal (1). The invention concerns a production process thereof.

Claims

AMENDED CLAIMS received by the International Bureau on 29 September 201 1 (29.09.201 1 )
1. Process for making a seasoned meat product comprising the following steps:
- arranging at least one part (7) of a front limb (2) of pork, comprising the shoulder (4);
- obtaining a separate portion (55) containing the humerus (15) sectioning the at least one part (7) according to a cutting line (50) that starts from a predetermined point (A) and is substantially tangent to an ideal line identified by the caudal margin (13) of the scapula (10) , said predetermined point (A) is located substantially where the cranial margin (5) of the front limb (2) begins to project beneath the body (3) of the animal;
- seasoning the at least one separate portion (55) of limb (2) comprising the humerus (15) .
2. Process according to claim 1, characterised in that said cutting line (50) ideally passes through a point of the humerus located below its proximal end (18).
3. Process according to any one of the previous claims, characterised in that the separate portion is without the proximal end (18) of the humerus (15) .
4. Process according to claim 3, characterised in that said separation of the proximal end (18) of the humerus comes before the seasoning step.
5. Process according to any one of the previous claims, characterised in that said section obtains a separate portion without at least the scapula (10) and the portions of meat located between the scapula and the outside of the animal and between the scapula and the inside of the animal in a direction that is perpendicular to the medial plane (M) .
6. Process according to any one of the previous claims, 2
characterised in that said seasoning comprises at least one salting step and/or at least one smoking step.
7. Process according to claim 6, characterised in that the separate portion (55) of limb comprising the humerus undergoes seasoning with the rind.
8. Process according to claim 7, characterised in that the separate portion (55) of limb comprising the humerus undergoing seasoning comprises the forearm (59) of the limb .
9. Process according to any one of the previous claims, characterised in that the seasoning comprises at least the following steps:
- salting;
- washing; - first resting step at first room conditions;
- second resting step at second room conditions that are different from the first room conditions;
10. Process according to step 9, characterised in that:
- in the first resting step, the at least one separate portion (55) of limb comprising the humerus is kept in an environment with a first humidity and a first temperature for a first time period;
- in the second resting step, the at least one separate portion (55) of limb comprising the humerus is kept in an environment with a second humidity that is greater than the first humidity and a second temperature that is lower than the first temperature for a second time period that is longer than the first time period;
11. Process according to claim 10, characterised in that the washing is carried out with water and food-safe 3
alcohol, between the first and second resting step there is a step of plastering possible parts without rind, the plaster is made with a mixture comprising flour and/or starch, salt, pepper and lard, the first resting step is carried out in an environment with a humidity comprised in the range [55%, 75%] and a temperature comprised in the range [16°C, 20 °C] and has a duration comprised in the range [30, 60] days; the second resting step is carried out in an environment with a humidity comprised in the range [75%, 85%] and a temperature comprised in the range [13°C, 16°C] and has a duration longer than 120 days.
12. Process according to any one of claims from 9 to 11, characterised in that it comprises a dehydration step between the washing step and the first resting step, said dehydration step is carried out by making the at least one separate portion (55) of limb comprising the humerus undergo variable humidity and temperature conditions for a predetermined period at variable humidity and temperature conditions, preferably the humidity is increased when the temperature is decreased.
13. Seasoned meat product comprising at least one portion (55) of a front limb (2) of pork, located below an ideal line (50) that starts from a predetermined point (A) and that is substantially tangent to the caudal margin (13) of the scapula (10) in a plane that is parallel to the medial plane (M) of the animal, said predetermined point (A) is located substantially where the cranial margin (5) of the front limb (2) begins to project beneath the body (3) of the animal ( 1 ) .
14. Seasoned meat product according to claim 13, characterised in that said ideal line (50) passes through a point of the humerus (15) located below its proximal end (18) .
15. Seasoned meat product according to claim 13 or 14, characterised in that it does not comprise the proximal end (18) of the humerus of said front limb (2).
16. Seasoned meat product according to any one of claims from 13 to 15, characterised in that it comprises the forearm (59) of said front limb (2) .
17. Seasoned meat product according to any one of claims from 13 to 16, characterised in that it is partially delimited by an edge with a portion (65) that is substantially rectilinear and inclined with respect to the ideal direction (S) of the humerus (15).
18. Seasoned meat product comprising at least one portion of shoulder (4) of a front limb (2) of an animal (1), preferably pork, characterised in that said portion of shoulder (4) is tapered in a manner such as to substantially converge in a point (C) opposite to the hand (58) of the limb, such a tapering substantially beginning at an exit point (B) of the humerus (15) from the shoulder (4) .
PCT/IB2011/050947 2010-03-08 2011-03-07 Seasoned meat product and relative production process WO2011110992A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP11717746A EP2544545A1 (en) 2010-03-08 2011-03-07 Seasoned meat product and relative production process

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRN2010A000006 2010-03-08
ITRN2010A000006A IT1398684B1 (en) 2010-03-08 2010-03-08 PRODUCT OF SEASONED MEAT AND RELATIVE PRODUCTION PROCEDURE

Publications (2)

Publication Number Publication Date
WO2011110992A1 WO2011110992A1 (en) 2011-09-15
WO2011110992A4 true WO2011110992A4 (en) 2011-11-17

Family

ID=43014384

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2011/050947 WO2011110992A1 (en) 2010-03-08 2011-03-07 Seasoned meat product and relative production process

Country Status (3)

Country Link
EP (1) EP2544545A1 (en)
IT (1) IT1398684B1 (en)
WO (1) WO2011110992A1 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK166119C (en) * 1989-08-16 1993-07-26 Slagteriernes Forskningsinst PROCEDURE FOR PROCESSING PIG BODY
US5195924A (en) * 1992-06-11 1993-03-23 Designer Foods, Inc. Method of butchering an animal carcass to produce a generally flat, boneless meat product and meat product produced
US5525103A (en) * 1995-01-30 1996-06-11 White; John A. Process for preparing pork back rib cuts
US8070567B2 (en) * 2006-10-17 2011-12-06 Mayekawa Mfg. Co., Ltd. Automatic deboning method and apparatus for deboning bone laden meat

Also Published As

Publication number Publication date
EP2544545A1 (en) 2013-01-16
ITRN20100006A1 (en) 2011-09-09
WO2011110992A1 (en) 2011-09-15
IT1398684B1 (en) 2013-03-08

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