ATE99126T1 - Verfahren und zusammensetzung zur verlaengerung der fleischhaltbarkeit. - Google Patents

Verfahren und zusammensetzung zur verlaengerung der fleischhaltbarkeit.

Info

Publication number
ATE99126T1
ATE99126T1 AT91100327T AT91100327T ATE99126T1 AT E99126 T1 ATE99126 T1 AT E99126T1 AT 91100327 T AT91100327 T AT 91100327T AT 91100327 T AT91100327 T AT 91100327T AT E99126 T1 ATE99126 T1 AT E99126T1
Authority
AT
Austria
Prior art keywords
meat
shelf life
propionate
composition
salt
Prior art date
Application number
AT91100327T
Other languages
English (en)
Inventor
Donald P Boudreaux
Mark A Matrozza
Original Assignee
Microlife Technics
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 Microlife Technics filed Critical Microlife Technics
Application granted granted Critical
Publication of ATE99126T1 publication Critical patent/ATE99126T1/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
    • A23B4/08—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
    • 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
    • A23B4/02—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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23B4/14—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
    • 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
    • A23B4/14—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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
AT91100327T 1990-04-24 1991-01-11 Verfahren und zusammensetzung zur verlaengerung der fleischhaltbarkeit. ATE99126T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US51468190A 1990-04-24 1990-04-24
EP91100327A EP0463284B1 (de) 1990-04-24 1991-01-11 Verfahren und Zusammensetzung zur Verlängerung der Fleischhaltbarkeit

Publications (1)

Publication Number Publication Date
ATE99126T1 true ATE99126T1 (de) 1994-01-15

Family

ID=24048252

Family Applications (1)

Application Number Title Priority Date Filing Date
AT91100327T ATE99126T1 (de) 1990-04-24 1991-01-11 Verfahren und zusammensetzung zur verlaengerung der fleischhaltbarkeit.

Country Status (10)

Country Link
EP (1) EP0463284B1 (de)
JP (1) JPH04349846A (de)
AT (1) ATE99126T1 (de)
AU (1) AU624038B2 (de)
CA (1) CA2033853A1 (de)
DE (2) DE69100877D1 (de)
ES (1) ES2032191T1 (de)
GR (1) GR920300018T1 (de)
MX (1) MX171529B (de)
NZ (1) NZ236730A (de)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3040282B2 (ja) * 1993-07-30 2000-05-15 アサマ化成株式会社 食品用保存剤
JP3042573B2 (ja) * 1993-07-30 2000-05-15 アサマ化成株式会社 食品用保存剤
JP3040293B2 (ja) * 1993-10-27 2000-05-15 多聞酒造株式会社 食品用保存剤
JP3040295B2 (ja) * 1993-10-27 2000-05-15 アサマ化成株式会社 食品用保存剤
JP3040294B2 (ja) * 1993-10-27 2000-05-15 アサマ化成株式会社 食品用保存剤
ES2100814B1 (es) * 1995-04-27 1998-03-01 Espuna Sa Esteban Procedimiento para la obtencion de embutidos de seccion recta no circular.
NO300192B1 (no) * 1995-08-07 1997-04-28 Sildolje & Sildemelind Forsk Fremgangsmate for kjoling og konservering av fisk samt produkt fra fisk behandlet ifolge fremgangsmaten
GB2391788B (en) * 2001-06-27 2005-09-21 Danisco Composition
EP2494870B1 (de) * 2009-02-25 2015-07-08 PURAC Biochem BV Zusammensetzung zur Verbesserung der sensorischen Eigenschaften und der Beständigkeit von Lebensmittel- und Getränkeprodukten gegen Mikroorganismen
CA2915979C (en) 2013-06-27 2021-06-08 Starbucks Corporation D/B/A Starbucks Coffee Company Biopreservation methods for beverages and other foods
US9883689B2 (en) * 2015-04-17 2018-02-06 Kerry Luxembourg S.à.r.l. Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
JP7455534B2 (ja) * 2019-09-06 2024-03-26 テーブルマーク株式会社 乳酸発酵調味料組成物の製造方法、およびその利用
DE202021107080U1 (de) 2021-12-23 2022-02-08 Sharad Phulari Bakteriocin-Zusammensetzung von Lanthionin

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1275480A (en) * 1969-11-19 1972-05-24 Ueno Pharmaceutical Co Ltd Method for preserving food against putrefaction
US3899594A (en) * 1971-09-13 1975-08-12 Dirigo Corp Food preservation
GB1562568A (en) * 1975-09-05 1980-03-12 Inovan Consulting Corp Ltd Meat traetment
IE44924B1 (en) * 1976-05-19 1982-05-19 Bp Chem Int Ltd Preservation process
US4883673A (en) * 1987-02-09 1989-11-28 Microlife Technics, Inc. Method for inhibiting bacterial spoilage and resulting compositions

Also Published As

Publication number Publication date
AU624038B2 (en) 1992-05-28
ES2032191T1 (es) 1993-01-16
GR920300018T1 (en) 1992-08-25
NZ236730A (en) 1993-05-26
CA2033853A1 (en) 1991-10-25
EP0463284A2 (de) 1992-01-02
DE463284T1 (de) 1992-05-21
EP0463284A3 (en) 1992-01-15
JPH04349846A (ja) 1992-12-04
DE69100877D1 (de) 1994-02-10
AU7297991A (en) 1991-11-07
EP0463284B1 (de) 1993-12-29
MX171529B (es) 1993-11-03

Similar Documents

Publication Publication Date Title
ATE99126T1 (de) Verfahren und zusammensetzung zur verlaengerung der fleischhaltbarkeit.
DE59100537D1 (de) Verfahren zur herstellung von verrottbaren, dünnwandigen formkörpern auf stärkebasis.
DE3868849D1 (de) Verfahren zur erhaltung der farbe von gemuesepasten-produkten.
ES2070098A1 (es) Metodo y aparato para curar pescado y carne por ahumado a temperatura extrabaja.
GEP20032939B (en) Agent and Method for Keeping Slaughtered Animals and Parts of Bodies Thereof
NZ225976A (en) Method of preserving hay quality by addition of bacillus pumilus and compositions thereof
DE69620253D1 (en) N-acylaminoalkylhydrazinecarboximidamide
FI943113A0 (fi) Menetelmä vähärasvaisten makkaroiden valmistamiseksi
HU913010D0 (en) Method for producing inhibitors of calcium ingestion
ATE8620T1 (de) 5-acylsalicylanilid-derivate und verfahren zur hemmung des wachstums von mikroorganismen.
ATE129127T1 (de) Verfahren zum stabilisieren des geschmacksveränderungsmittels.
ATE107838T1 (de) Verfahren zur abtötung von gram-negativen bakterien.
DE69421461D1 (de) Verwendung einer Salzzusammensetzung zum Salzen und Konservieren von Fleischprodukten
IE860206L (en) Compositions for disinfecting contact lenses.
DK0456368T3 (da) Genanvendelig saltvandsopløsning og fremgangsmåde til konservering af agurker
DE69205150D1 (de) Verfahren zur Behandlung von frischem Fleisch zur Erhöhung seiner Haltbarkeit.
SU886831A1 (ru) Способ хранени блок
NO913685L (no) Fremgangsmaate for fremstilling av kalsiumopptaksinhibitorer.
ATE119743T1 (de) Verfahren zur konservierung von nahrungsmitteln.
EP0401004A3 (de) Zusammensetzung zur Verwendung bei der Behandlung von Fischmaterial während der Herstellung eines Fischprodukts, Herstellungsmethode eines derartigen Fischprodukts und verbessertes Fischprodukt
Valsan et al. Propionic acid as a preservative for cured fish products
RU94024629A (ru) Способ защиты сырокопченых колбас от плесневения
JPH09173024A (ja) 白身魚の変色防止方法
JPS57144971A (en) Quality stabilizing agent for food in refrigerator and method for using the same

Legal Events

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