BRPI0812939A8 - Método e composição para preparar produtos de carne curada - Google Patents

Método e composição para preparar produtos de carne curada

Info

Publication number
BRPI0812939A8
BRPI0812939A8 BRPI0812939A BRPI0812939A BRPI0812939A8 BR PI0812939 A8 BRPI0812939 A8 BR PI0812939A8 BR PI0812939 A BRPI0812939 A BR PI0812939A BR PI0812939 A BRPI0812939 A BR PI0812939A BR PI0812939 A8 BRPI0812939 A8 BR PI0812939A8
Authority
BR
Brazil
Prior art keywords
meat products
composition
cured meat
preparing cured
preparing
Prior art date
Application number
BRPI0812939A
Other languages
English (en)
Inventor
Husgen Ann
Bauman Ken
Mcklen Lacey
Papinaho Petri
Jones Beth
Original Assignee
Kerry Group Services Int Ltd
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=39708403&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI0812939(A8) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kerry Group Services Int Ltd filed Critical Kerry Group Services Int Ltd
Publication of BRPI0812939A2 publication Critical patent/BRPI0812939A2/pt
Publication of BRPI0812939A8 publication Critical patent/BRPI0812939A8/pt

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
    • A23B4/14—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
    • 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
    • A23B4/24—Inorganic compounds
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/40—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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Macromonomer-Based Addition Polymer (AREA)

Abstract

MÉTODO E COMPOSIÇÃO PARA PREPARAR PRODUTOS DE CARNE CURADA. A invenção fornece um agente de cura compreendendo um nitrito à base de planta derivado do material de planta compreendendo nitrato e um processo para preparar o agente de cura compreendendo contatar um material de planta com um organismo capaz de converter nitrato ao nitrito. O agente de cura pode ser usado para preservar ou curar a carne ou produtos de carne.
BRPI0812939A 2007-06-11 2008-06-10 Método e composição para preparar produtos de carne curada BRPI0812939A8 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US94316307P 2007-06-11 2007-06-11
PCT/US2008/066418 WO2008154536A1 (en) 2007-06-11 2008-06-10 Method and composition for preparing cured meat products

Publications (2)

Publication Number Publication Date
BRPI0812939A2 BRPI0812939A2 (pt) 2015-02-03
BRPI0812939A8 true BRPI0812939A8 (pt) 2017-05-02

Family

ID=39708403

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0812939A BRPI0812939A8 (pt) 2007-06-11 2008-06-10 Método e composição para preparar produtos de carne curada

Country Status (17)

Country Link
US (3) US20080305213A1 (pt)
EP (1) EP2166863B1 (pt)
JP (5) JP2010528679A (pt)
CN (2) CN104068410A (pt)
AR (2) AR066942A1 (pt)
AU (2) AU2008261710B2 (pt)
BR (1) BRPI0812939A8 (pt)
CA (1) CA2690586C (pt)
CY (1) CY1118677T1 (pt)
ES (1) ES2605594T3 (pt)
HK (1) HK1198732A1 (pt)
HR (1) HRP20161487T1 (pt)
MX (1) MX2009013525A (pt)
NZ (1) NZ581764A (pt)
PL (1) PL2166863T3 (pt)
SI (1) SI2166863T1 (pt)
WO (1) WO2008154536A1 (pt)

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MX2010009791A (es) * 2009-09-03 2011-03-17 Kraft Foods Global Brands Llc Metodo para procesar carne con musculo entero.
US11659845B2 (en) 2010-04-16 2023-05-30 Tyson Foods, Inc. Method of packaging fresh meat products in a low oxygen environment, meat color improvement solution and pre-packaged food product
CN102224910B (zh) * 2011-05-17 2013-01-02 江南大学 一种利用芹菜叶生产富含亚硝酸盐和黄酮类物质食品配料的方法
CN102669700A (zh) * 2011-12-21 2012-09-19 河南科技大学 一种发酵鹅肉干
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RU2514058C1 (ru) * 2013-04-17 2014-04-27 Олег Иванович Квасенков Способ производства консервов "птица с тушеной капустой и паровым соусом"
RU2510202C1 (ru) * 2013-05-13 2014-03-27 Олег Иванович Квасенков Способ производства консервов "закуска из мяса индейки с картофелем"
CN104351836A (zh) * 2014-10-29 2015-02-18 天津农学院 一种蔬菜汁发酵香肠及其制备方法
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CN106262668A (zh) * 2016-08-10 2017-01-04 中盐新干盐化有限公司 一种腊肉用盐的制备方法
CN106235260A (zh) * 2016-08-19 2016-12-21 中盐新干盐化有限公司 一种食品腌制用盐的制备方法
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KR102264611B1 (ko) * 2017-01-09 2021-06-15 씨제이제일제당 (주) 육수 조성물의 제조방법
CN107319103A (zh) * 2017-08-01 2017-11-07 河南牧业经济学院 促进畜禽生长和肠道发育的饲料添加剂及其制备方法和应用
CN108433081A (zh) * 2018-02-07 2018-08-24 山东天博食品配料有限公司 一种富含天然型亚硝酸盐的发酵蔬菜汁的制备方法
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US20200305451A1 (en) * 2019-03-28 2020-10-01 Kemin Industries, Inc. Compositions of electrochemically reduced plant-based extracts for curing meat and related methods
CN110004090B (zh) * 2019-04-15 2020-11-20 东北农业大学 一种肠膜明串珠菌及其在发酵酸菜中的应用
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CN116490073B (zh) * 2020-06-15 2025-08-29 佛罗里达食品产品有限责任公司 肉类腌制剂的连续发酵过程
CN112425763A (zh) * 2020-11-16 2021-03-02 苏州闻达食品配料有限公司 一种复配肉制品腌制剂及其制备方法和应用
KR102588096B1 (ko) * 2020-12-04 2023-10-13 씨제이제일제당 (주) 천연 발색제 조성물
KR102715453B1 (ko) * 2020-12-04 2024-10-11 씨제이제일제당 (주) 천연 아질산염의 제조방법
WO2023170004A1 (fr) * 2022-03-08 2023-09-14 Florida Food Products, LLC Procédé de préparation d'extraits végétaux déshydratés riches en sels
FR3133295A1 (fr) * 2022-03-08 2023-09-15 Diana Food Procédé de préparation de sels végétaux déshydratés
CN115251313B (zh) * 2022-05-31 2023-10-27 塔里木大学 一种恰玛古鸡肉制品及其制作方法和应用
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Also Published As

Publication number Publication date
MX2009013525A (es) 2010-04-01
HK1143043A1 (en) 2010-12-24
CN101795572B (zh) 2014-01-29
CN101795572A (zh) 2010-08-04
CA2690586C (en) 2014-01-28
EP2166863A1 (en) 2010-03-31
JP2016093180A (ja) 2016-05-26
US20220022474A1 (en) 2022-01-27
WO2008154536A1 (en) 2008-12-18
US20080305213A1 (en) 2008-12-11
JP2014138580A (ja) 2014-07-31
AU2012216748A1 (en) 2012-09-27
JP2020120670A (ja) 2020-08-13
SI2166863T1 (sl) 2017-04-26
AR106156A2 (es) 2017-12-20
NZ581764A (en) 2012-06-29
CA2690586A1 (en) 2008-12-18
CN104068410A (zh) 2014-10-01
CY1118677T1 (el) 2017-07-12
HK1198732A1 (en) 2015-06-05
ES2605594T3 (es) 2017-03-15
JP2010528679A (ja) 2010-08-26
US20140242217A1 (en) 2014-08-28
EP2166863B1 (en) 2016-08-31
BRPI0812939A2 (pt) 2015-02-03
HRP20161487T1 (hr) 2018-03-23
PL2166863T3 (pl) 2017-05-31
US11071304B2 (en) 2021-07-27
AU2012216748B2 (en) 2014-05-01
AU2008261710B2 (en) 2012-07-05
AU2008261710A1 (en) 2008-12-18
JP2018050631A (ja) 2018-04-05
AR066942A1 (es) 2009-09-23

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