BRPI0813362A8 - Processo para fabricação de um produto de carne cozida, mistura apropriada para uso na fabricação de produtos de carne cozida, uso da mesma e produto de carne cozida - Google Patents

Processo para fabricação de um produto de carne cozida, mistura apropriada para uso na fabricação de produtos de carne cozida, uso da mesma e produto de carne cozida

Info

Publication number
BRPI0813362A8
BRPI0813362A8 BRPI0813362A BRPI0813362A BRPI0813362A8 BR PI0813362 A8 BRPI0813362 A8 BR PI0813362A8 BR PI0813362 A BRPI0813362 A BR PI0813362A BR PI0813362 A BRPI0813362 A BR PI0813362A BR PI0813362 A8 BRPI0813362 A8 BR PI0813362A8
Authority
BR
Brazil
Prior art keywords
meat product
cooked meat
cooked
manufacturing
manufacture
Prior art date
Application number
BRPI0813362A
Other languages
English (en)
Inventor
Willem Bontenbal Elize
Original Assignee
Purac Biochem Bv
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 Purac Biochem Bv filed Critical Purac Biochem Bv
Publication of BRPI0813362A2 publication Critical patent/BRPI0813362A2/pt
Publication of BRPI0813362A8 publication Critical patent/BRPI0813362A8/pt
Publication of BRPI0813362B1 publication Critical patent/BRPI0813362B1/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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/75—Organic compounds containing oxygen with doubly-bound oxygen
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A23B2/758—Carboxylic acid esters
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

PROCESSO PARA FABRICAÇÃO DE UM PRODUTO DE CARNE COZIDA, MISTURA APROPRIADA PARA USO NA FABRICAÇÃO DE PRODUTOS DE CARNE COZIDA, USO DA MESMA E PRODUTO DE CARNE COZIDA. A presente invenção refere-se a um processo para fabricação de um produto de carne cozida, em particular um produto de carne cozida com uma aumentada estabilidade de vida de prateleira e uma aumentada resistência contra o crescimento de bactérias, em particular Listeria monocytogenes, Clostridia, e bactérias de estrago como Lactobacilli. A invenção também refere-se a uma composição útil em um tal processo, ao uso de certos materiais em um tal processo, e a produtos de carne pelo que obteníveis. O processo de acordo com a invenção compreende combinação de um produto de carne não-cozida com um sal de ácido orgânico e um ácido latente, seguido por cozimento de produto de carne, o ácido latente sendo um composto que não mostra propriedades ácidas quando é adicionado ao produto de carne não-cozida, mas que é convertido a um ácido carboxílico com pelo menos 3 átomos de carbono sob as condições predominantes durante o cozimento do produto de carne, o sal de ácido orgânico sendo selecionado de sais lactato, sais acetato, e suas combinações.
BRPI0813362-0A 2007-06-18 2008-06-17 Process for the manufacture of a cooked meat product, suitable mix for use in the manufacture of cooked meat products, use of the same and the product of cooked meat BRPI0813362B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP07110455.8 2007-06-18
EP07110455 2007-06-18
PCT/EP2008/057603 WO2008155323A1 (en) 2007-06-18 2008-06-17 A process for increasing the food safety of cooked meat products

Publications (3)

Publication Number Publication Date
BRPI0813362A2 BRPI0813362A2 (pt) 2015-01-06
BRPI0813362A8 true BRPI0813362A8 (pt) 2016-11-29
BRPI0813362B1 BRPI0813362B1 (pt) 2017-12-05

Family

ID=38626815

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0813362-0A BRPI0813362B1 (pt) 2007-06-18 2008-06-17 Process for the manufacture of a cooked meat product, suitable mix for use in the manufacture of cooked meat products, use of the same and the product of cooked meat

Country Status (5)

Country Link
EP (1) EP2173180B1 (pt)
JP (1) JP2010530232A (pt)
CN (1) CN101686694B (pt)
BR (1) BRPI0813362B1 (pt)
WO (1) WO2008155323A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5824305B2 (ja) * 2010-09-28 2015-11-25 上野製薬株式会社 食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法
CN102550645A (zh) * 2012-03-28 2012-07-11 广东温氏食品集团有限公司 熟鸡加工中原料鸡的降菌处理液
BE1020864A3 (fr) * 2012-08-23 2014-06-03 Galactic Sa Combinaison sous forme de poudre disposant de proprietes conservatrice, retentrice d'eau et texturante.
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
WO2017050928A1 (en) 2015-09-22 2017-03-30 Purac Biochem Bv Process for manufacturing cooked meat products
EP3289872A1 (en) * 2016-09-01 2018-03-07 Bioseol Grupo de Investigacion, S.L. Composition for the preservation of corpses or parts thereof
BR112022013012A2 (pt) * 2020-01-03 2022-09-06 Purac Biochem Bv Produto particulado, método de preparação de alimentos ou bebidas e processo de fabricação de um produto particulado

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2992116A (en) * 1961-03-27 1961-07-11 Griffith Laboratories Production of meat emulsions
US3359120A (en) * 1965-01-22 1967-12-19 Baltimore Spice Co Method of treating a meat emulsion to produce a desired color therein
US3560222A (en) * 1969-09-04 1971-02-02 Kadison Lab Inc Method of rapidly developing and stabilizing the cured color in comminuted meat and composition therefor
AU582415B2 (en) * 1985-01-28 1989-03-23 American National Can Company Method of thermally processing seafood and package having the seafood therein
US4931297A (en) * 1987-02-11 1990-06-05 Robin Hood Multifoods, Inc. Food preservation process utilizing a blend of acidulants
CA2040425A1 (en) * 1989-08-24 1991-02-25 Carol M. Weiss Method of enhancing microbial stability of partially prepared refrigerated foods
JPH07132056A (ja) * 1993-07-15 1995-05-23 Mitsubishi Chem Corp 吸湿性及び固結性の改善されたラクチド及び食品添加物
ES2126020T3 (es) * 1994-06-16 1999-03-16 Nestle Sa Inhibicion del crecimiento de bacterias.
EP1524918B1 (en) * 2002-08-02 2007-03-07 Purac Biochem B.V. Encapsulated crystalline lactic acid
US7687092B2 (en) * 2002-08-02 2010-03-30 Purac Biochem B.V. Encapsulated crystalline lactic acid
ATE416632T1 (de) * 2002-12-20 2008-12-15 Purac Biochem Bv Kontrollierte ansäuerung von nahrungsmitteln mit milchsäure- oder glykolsäureoligomeren oder deren derivate

Also Published As

Publication number Publication date
CN101686694B (zh) 2014-02-19
BRPI0813362A2 (pt) 2015-01-06
JP2010530232A (ja) 2010-09-09
EP2173180A1 (en) 2010-04-14
WO2008155323A1 (en) 2008-12-24
CN101686694A (zh) 2010-03-31
BRPI0813362B1 (pt) 2017-12-05
EP2173180B1 (en) 2013-08-21

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A23B 4/12 , A23L 1/01 , A23L 3/3499 , A23L 3/3508

Ipc: A23B 4/12 (2006.01), A23L 3/3499 (2006.01), A23L 3

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]
B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 17A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2831 DE 08-04-2025 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.