ATE362317T1 - Verfahren zum zartmachen von geflügelfleisch - Google Patents

Verfahren zum zartmachen von geflügelfleisch

Info

Publication number
ATE362317T1
ATE362317T1 AT02765027T AT02765027T ATE362317T1 AT E362317 T1 ATE362317 T1 AT E362317T1 AT 02765027 T AT02765027 T AT 02765027T AT 02765027 T AT02765027 T AT 02765027T AT E362317 T1 ATE362317 T1 AT E362317T1
Authority
AT
Austria
Prior art keywords
meat
breast
bird
temperature
tenderization
Prior art date
Application number
AT02765027T
Other languages
English (en)
Inventor
Jeremy Miller
Sean Jones
Original Assignee
Air Prod & Chem
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26246561&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE362317(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB0122525A external-priority patent/GB0122525D0/en
Priority claimed from GB0209497A external-priority patent/GB0209497D0/en
Application filed by Air Prod & Chem filed Critical Air Prod & Chem
Application granted granted Critical
Publication of ATE362317T1 publication Critical patent/ATE362317T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials 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
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)
AT02765027T 2001-09-18 2002-09-17 Verfahren zum zartmachen von geflügelfleisch ATE362317T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0122525A GB0122525D0 (en) 2001-09-18 2001-09-18 Tenderization of poultry meat
GB0209497A GB0209497D0 (en) 2002-04-25 2002-04-25 Tenderization of poultry meat

Publications (1)

Publication Number Publication Date
ATE362317T1 true ATE362317T1 (de) 2007-06-15

Family

ID=26246561

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02765027T ATE362317T1 (de) 2001-09-18 2002-09-17 Verfahren zum zartmachen von geflügelfleisch

Country Status (10)

Country Link
US (1) US20040247770A1 (de)
EP (1) EP1427291B1 (de)
CN (1) CN1589104A (de)
AT (1) ATE362317T1 (de)
BR (1) BR0212573A (de)
CA (1) CA2460536A1 (de)
DE (1) DE60220171T2 (de)
ES (1) ES2284918T3 (de)
MX (1) MXPA04002487A (de)
WO (1) WO2003024235A1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657442A (zh) * 2020-06-15 2020-09-15 江苏省农业科学院 一种老龄家禽胸肉的嫩化方法

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB0305920D0 (en) * 2003-03-14 2003-04-23 Air Prod & Chem Bactericidal method
GB2513451B (en) * 2011-06-07 2015-11-04 Matthews Bernard Ltd Food hygiene method and food product
GB2525526B (en) * 2011-06-07 2016-05-11 Matthews Bernard Ltd Food hygiene method and food product
US20140345302A1 (en) * 2011-07-21 2014-11-27 Henrik Ziegler Meat conditioner
GB2509137A (en) 2012-12-21 2014-06-25 Linde Aktiengesellshcaft Tunnel for treatment of animal carcasses
CN105341755A (zh) * 2015-10-21 2016-02-24 杨涛 一种牛肉纯天然嫩化方法
EP3248472A1 (de) * 2016-05-25 2017-11-29 Linde Aktiengesellschaft Verfahren zum konditionieren und behandeln von nahrungsmitteln
CN106259828A (zh) * 2016-07-29 2017-01-04 深圳市德捷力冷冻科技有限公司 一种能有效保持禽类肉质新鲜口感的加工工艺
CN107594376B (zh) * 2017-09-18 2021-02-26 江苏省农业科学院 一种鲜嫩家禽胸肉的制备方法
CN111280239A (zh) * 2020-04-02 2020-06-16 中国农业科学院农产品加工研究所 保持热鲜肉品质的超快速冷却方法及产品
CN115316591A (zh) * 2022-08-22 2022-11-11 宁夏瑞牧盐池滩羊购销有限公司 一种滩羊屠宰过程中的排酸工艺

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2928748A (en) * 1956-04-19 1960-03-15 Armour & Co Preparation of frozen stuffed fowl
US3637405A (en) * 1969-05-16 1972-01-25 William J Mendelson Process for packaging and preserving meats
US3715891A (en) * 1970-12-11 1973-02-13 Refrigeration Eng Corp Poultry freezing process
US3729773A (en) * 1971-11-26 1973-05-01 Fei Inc Method for washing and chilling eviscerated fowl
NZ191111A (en) * 1978-07-28 1982-12-07 New Zealand Ind Gases Refrigerating fresh killed carcasses initial cryogenic liquid contact
US4367630A (en) * 1980-09-10 1983-01-11 The Jimmy Dean Meat Company, Inc. System for rapidly chilling carcasses
US4852358A (en) * 1988-07-16 1989-08-01 Union Carbide Corporation Cryogenic combination tunnel freezer
US4940599A (en) * 1989-08-02 1990-07-10 Engler Sid V Method of producing fresh meat in which substantial moisture loss during production is reduced
CA2016939C (en) * 1990-05-16 1997-04-15 Martin M. Reynolds Processing of poultry
NL9301244A (nl) * 1993-07-15 1995-02-01 Coveco Vlees B V Werkwijze voor het afkoelen van slachtdelen.
US5435776A (en) * 1994-07-21 1995-07-25 Liquid Carbonic Corporation Poultry stunning with carbon dioxide
DK173153B1 (da) * 1997-10-28 2000-02-14 Slagteriernes Forskningsinst Fremgangsmåde og system til nedkøling af slagtevarme svineslagtekroppe
US6143343A (en) * 1999-07-06 2000-11-07 Wilson; Donald W. Process for preserving taste and reducing bacteria in frozen seafood products
EP1377172A1 (de) * 2001-03-28 2004-01-07 Andrew Butler Verfahren zur kühlung von kadavern

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657442A (zh) * 2020-06-15 2020-09-15 江苏省农业科学院 一种老龄家禽胸肉的嫩化方法

Also Published As

Publication number Publication date
MXPA04002487A (es) 2004-05-31
US20040247770A1 (en) 2004-12-09
CA2460536A1 (en) 2003-03-27
DE60220171T2 (de) 2008-01-17
EP1427291B1 (de) 2007-05-16
WO2003024235A1 (en) 2003-03-27
EP1427291A1 (de) 2004-06-16
BR0212573A (pt) 2004-10-13
CN1589104A (zh) 2005-03-02
DE60220171D1 (de) 2007-06-28
ES2284918T3 (es) 2007-11-16

Similar Documents

Publication Publication Date Title
ATE362317T1 (de) Verfahren zum zartmachen von geflügelfleisch
US5714188A (en) Method of processing meat
GB1141811A (en) Improvements in and relating to methods for improving the quality of protein-containing nutrients
BR112012014151B1 (pt) Suspensão aquosa salgada injetável de uma composição de proteína do tecido muscular animal funcional para uso durante procedimento de injeção de processamento alimentício, seu processo de formação, bem como processo para a retenção de umidade em tecido muscular animal
Hildrum et al. Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi
EP0151142B1 (de) Verfahren zum zartmachen von fleischstücken
de Fremery Relationship between chemical properties and tenderness of poultry muscle
CN1921772B (zh) 含有乳糖酸的基于肉类的产品
Young et al. Effect of vacuum on moisture absorption and retention by marinated broiler fillets
Zhixia et al. Study on fast brining technology for low-salinity tilapia fillets
Puolanne et al. The slaughter process
US5362507A (en) Method of processing freshly slaughtered fowl meat
Biswas et al. Effect of lactic acid, calcium chloride and papain on the physico-chemical and sensory qualities of turkey meat chunks
PL438618A1 (pl) Sposób poprawy dojrzałości mięsa marynat zimnych ze śledzi poławianych w okresie żerowania
DK200701649A (da) Apparatus for salting, pickling or adding additives to meat, fish or like products, and a method for use thereof
Sansawat et al. Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets
JP5334247B2 (ja) 非加熱食肉製品の製造方法
liking score Fail Pork eating quality was not improved by extended ageing for 14 days
WO2001037674A1 (en) Method of, and apparatus for, treating meat
EP3846632B1 (de) Verfahren zum räuchern von fisch und geräuchertes fischprodukt
Rotabakk et al. Effect of blood removal protocol and superchilling on quality parameters of prerigor filleted farmed atlantic cod (Gadus morhua)
NO148207C (no) Fremgangsmaate for enzymatisk hurtigmodning av sild.
BE807322R (nl) Ingreep die de longen van slachtdieren beschermt tegen het indringen van broeiwater
ES2127152A1 (es) "procedimiento de descongelacion y salado simultaneo, de piezas de carne o pescado".
JPS5655143A (en) Sliced raw mackerel pike and its preservation

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties