ATE305236T1 - Verfahren zur mürbmachen von fleisch - Google Patents

Verfahren zur mürbmachen von fleisch

Info

Publication number
ATE305236T1
ATE305236T1 AT00947580T AT00947580T ATE305236T1 AT E305236 T1 ATE305236 T1 AT E305236T1 AT 00947580 T AT00947580 T AT 00947580T AT 00947580 T AT00947580 T AT 00947580T AT E305236 T1 ATE305236 T1 AT E305236T1
Authority
AT
Austria
Prior art keywords
meat
protease
tripping
provides
tenderizing
Prior art date
Application number
AT00947580T
Other languages
English (en)
Inventor
Isaac Ashie
Thomas Sorensen
Per Munk Nielsen
Original Assignee
Novozymes North America Inc
Novozymes As
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 Novozymes North America Inc, Novozymes As filed Critical Novozymes North America Inc
Application granted granted Critical
Publication of ATE305236T1 publication Critical patent/ATE305236T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
  • Processing Of Meat And Fish (AREA)
AT00947580T 1999-07-22 2000-07-21 Verfahren zur mürbmachen von fleisch ATE305236T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US09/358,792 US6149950A (en) 1999-07-22 1999-07-22 Meat tenderization
PCT/US2000/019860 WO2001006875A1 (en) 1999-07-22 2000-07-21 Meat tenderization

Publications (1)

Publication Number Publication Date
ATE305236T1 true ATE305236T1 (de) 2005-10-15

Family

ID=23411067

Family Applications (1)

Application Number Title Priority Date Filing Date
AT00947580T ATE305236T1 (de) 1999-07-22 2000-07-21 Verfahren zur mürbmachen von fleisch

Country Status (11)

Country Link
US (1) US6149950A (de)
EP (1) EP1199951B1 (de)
JP (1) JP2003508084A (de)
CN (1) CN1268235C (de)
AT (1) ATE305236T1 (de)
AU (1) AU781792B2 (de)
BR (1) BR0012654A (de)
DE (1) DE60022885T2 (de)
ES (1) ES2250163T3 (de)
NZ (1) NZ516715A (de)
WO (1) WO2001006875A1 (de)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004089181A (ja) * 2002-07-08 2004-03-25 Ajinomoto Co Inc 食品素材の改質方法
US20050048166A1 (en) * 2003-07-01 2005-03-03 Novozymes A/S Compositions and methods for tenderizing meat
US7250184B2 (en) * 2004-08-23 2007-07-31 Micro-Tender Industries Composition and method for tenderizing meat
MY148140A (en) * 2005-01-13 2013-02-28 Amano Enzyme Inc A processed meat product or a fish paste product and method for producing the same
JP2008161104A (ja) * 2006-12-28 2008-07-17 Nof Corp 食肉加工用塩漬液
CN102224938B (zh) * 2011-05-11 2012-09-05 山东大学 适冷蛋白酶mcp-01在肉类嫩化中的应用
CN102630957B (zh) * 2012-05-10 2013-06-26 余群力 一种牛肉快速成熟嫩化的方法
CN104302190A (zh) 2012-05-17 2015-01-21 长濑化成株式会社 食品素材改性用酶制剂
CN107660605B (zh) * 2017-09-29 2019-10-18 福建农林大学 一种快速嫩化海螺肉的复配保鲜方法
CN108514084A (zh) * 2018-03-14 2018-09-11 大连工业大学 一种基于生物酶嫩化海参的方法
CN109480206A (zh) * 2018-11-09 2019-03-19 安徽云超智能科技有限公司 一种炒肉添加剂
CN113189184B (zh) * 2021-04-28 2022-09-09 浙江大学 含有半胱氨酸的毛细管凝胶电泳样品缓冲液
CN114271445A (zh) * 2021-12-31 2022-04-05 重庆善墨餐饮管理有限公司 一种复合碱酶液及其应用于羊毛肚的嫩化方法
KR20250178395A (ko) 2024-06-19 2025-12-29 김동욱 즉석 조리용 닭갈비 제조 방법

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK145779A (da) * 1979-04-09 1980-10-10 Novo Industri As Fremgangsmaade til termisk destabilisering af mikrobiel osteloebe
US4677069A (en) * 1984-12-18 1987-06-30 Cornell Research Foundation, Inc. Clam derived proteinases
EP0278427A3 (de) * 1987-02-06 1989-11-29 GEWÜRZMÜLLER DR. E. RENDLEN GMBH & CO. Offene Handelsgesellschaft Verfahren zur Herstellung streichfähiger Brüh- und Leberwurst
DK541788D0 (da) * 1988-09-29 1988-09-29 Tulip Slagterierne A M B A Koedfars med forbedrede egenskaber samt tilvirkning heraf
GB2234659B (en) * 1989-08-01 1993-06-09 Meatpak Hampshire Group Method of treating meat and meat produced by the method

Also Published As

Publication number Publication date
AU6116000A (en) 2001-02-13
NZ516715A (en) 2003-10-31
CN1268235C (zh) 2006-08-09
JP2003508084A (ja) 2003-03-04
CN1368854A (zh) 2002-09-11
DE60022885D1 (de) 2006-02-09
DE60022885T2 (de) 2006-07-06
WO2001006875A1 (en) 2001-02-01
AU781792B2 (en) 2005-06-16
BR0012654A (pt) 2002-04-09
US6149950A (en) 2000-11-21
ES2250163T3 (es) 2006-04-16
EP1199951B1 (de) 2005-09-28
EP1199951A1 (de) 2002-05-02

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Legal Events

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