CA1328051C - Produit de viande emulsionne a texture filamenteuse et sa methode de fabrication - Google Patents

Produit de viande emulsionne a texture filamenteuse et sa methode de fabrication

Info

Publication number: CA1328051C
Authority: CA; Canada
Prior art keywords: emulsion; meat; tubular member; pressure; method defined
Prior art date: 1987-08-11
Legal status (The legal status 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 status listed.): Expired - Lifetime

Application number

CA000569478A

Other languages

English (en)

Inventor

R. Craig Martin

William Wu

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Societe des Produits Nestle SA

Original Assignee

Societe des Produits Nestle SA

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.)

1987-08-11

Filing date

1988-06-14

Publication date

1994-03-29

1987-08-11 Priority claimed from US07/082,767 external-priority patent/US4781939A/en

1988-06-14 Application filed by Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA

1994-03-29 Application granted granted Critical

1994-03-29 Publication of CA1328051C publication Critical patent/CA1328051C/fr

2011-03-29 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Links

239000000839 emulsion Substances 0.000 title claims abstract description 340
235000013372 meat Nutrition 0.000 title claims abstract description 224
238000000034 method Methods 0.000 title claims abstract description 44
239000000047 product Substances 0.000 claims abstract description 59
239000000463 material Substances 0.000 claims abstract description 54
239000000203 mixture Substances 0.000 claims abstract description 40
238000004519 manufacturing process Methods 0.000 claims abstract description 13
239000006227 byproduct Substances 0.000 claims abstract description 12
235000018102 proteins Nutrition 0.000 claims description 43
108090000623 proteins and genes Proteins 0.000 claims description 43
102000004169 proteins and genes Human genes 0.000 claims description 43
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
238000010438 heat treatment Methods 0.000 claims description 11
238000009835 boiling Methods 0.000 claims description 7
238000011144 upstream manufacturing Methods 0.000 claims description 7
108010068370 Glutens Proteins 0.000 claims description 5
241000209140 Triticum Species 0.000 claims description 5
235000021307 Triticum Nutrition 0.000 claims description 5
238000007599 discharging Methods 0.000 claims description 5
238000009472 formulation Methods 0.000 claims description 5
235000021312 gluten Nutrition 0.000 claims description 5
230000000717 retained effect Effects 0.000 claims description 5
239000012141 concentrate Substances 0.000 claims description 4
230000001804 emulsifying effect Effects 0.000 claims description 4
235000013312 flour Nutrition 0.000 claims description 4
108010073771 Soybean Proteins Proteins 0.000 claims description 3
235000013861 fat-free Nutrition 0.000 claims description 3
235000013336 milk Nutrition 0.000 claims description 3
239000008267 milk Substances 0.000 claims description 3
210000004080 milk Anatomy 0.000 claims description 3
229940001941 soy protein Drugs 0.000 claims description 3
229940071440 soy protein isolate Drugs 0.000 claims description 3
108010058846 Ovalbumin Proteins 0.000 claims description 2
235000013305 food Nutrition 0.000 abstract description 22
241001465754 Metazoa Species 0.000 abstract description 4
239000004615 ingredient Substances 0.000 description 11
235000015278 beef Nutrition 0.000 description 7
238000004945 emulsification Methods 0.000 description 7
239000002245 particle Substances 0.000 description 7
235000019688 fish Nutrition 0.000 description 6
238000002347 injection Methods 0.000 description 6
239000007924 injection Substances 0.000 description 6
241000251468 Actinopterygii Species 0.000 description 5
239000000654 additive Substances 0.000 description 5
238000009924 canning Methods 0.000 description 5
230000015271 coagulation Effects 0.000 description 5
238000005345 coagulation Methods 0.000 description 5
235000013882 gravy Nutrition 0.000 description 5
235000013599 spices Nutrition 0.000 description 5
238000010793 Steam injection (oil industry) Methods 0.000 description 4
238000009834 vaporization Methods 0.000 description 4
230000008016 vaporization Effects 0.000 description 4
239000011782 vitamin Substances 0.000 description 4
235000013343 vitamin Nutrition 0.000 description 4
229940088594 vitamin Drugs 0.000 description 4
229930003231 vitamin Natural products 0.000 description 4
241000124008 Mammalia Species 0.000 description 3
230000015572 biosynthetic process Effects 0.000 description 3
239000000796 flavoring agent Substances 0.000 description 3
235000019634 flavors Nutrition 0.000 description 3
238000000227 grinding Methods 0.000 description 3
235000020993 ground meat Nutrition 0.000 description 3
229910052500 inorganic mineral Inorganic materials 0.000 description 3
210000004185 liver Anatomy 0.000 description 3
230000014759 maintenance of location Effects 0.000 description 3
239000011159 matrix material Substances 0.000 description 3
239000011707 mineral Substances 0.000 description 3
235000010755 mineral Nutrition 0.000 description 3
235000015277 pork Nutrition 0.000 description 3
238000005086 pumping Methods 0.000 description 3
150000003839 salts Chemical class 0.000 description 3
238000010008 shearing Methods 0.000 description 3
241000287828 Gallus gallus Species 0.000 description 2
229920002472 Starch Polymers 0.000 description 2
230000001112 coagulating effect Effects 0.000 description 2
230000000694 effects Effects 0.000 description 2
238000011065 in-situ storage Methods 0.000 description 2
210000004072 lung Anatomy 0.000 description 2
235000013622 meat product Nutrition 0.000 description 2
238000002156 mixing Methods 0.000 description 2
235000019629 palatability Nutrition 0.000 description 2
235000019698 starch Nutrition 0.000 description 2
239000008107 starch Substances 0.000 description 2
108010088751 Albumins Proteins 0.000 description 1
102000009027 Albumins Human genes 0.000 description 1
241000518994 Conta Species 0.000 description 1
241001137251 Corvidae Species 0.000 description 1
108010082495 Dietary Plant Proteins Proteins 0.000 description 1
239000004606 Fillers/Extenders Substances 0.000 description 1
102000003505 Myosin Human genes 0.000 description 1
108060008487 Myosin Proteins 0.000 description 1
238000013019 agitation Methods 0.000 description 1
235000013339 cereals Nutrition 0.000 description 1
235000013330 chicken meat Nutrition 0.000 description 1
235000013409 condiments Nutrition 0.000 description 1
238000001816 cooling Methods 0.000 description 1
125000004122 cyclic group Chemical group 0.000 description 1
238000004925 denaturation Methods 0.000 description 1
230000036425 denaturation Effects 0.000 description 1
239000000945 filler Substances 0.000 description 1
235000011194 food seasoning agent Nutrition 0.000 description 1
-1 for example Substances 0.000 description 1
235000015244 frankfurter Nutrition 0.000 description 1
210000003734 kidney Anatomy 0.000 description 1
238000012986 modification Methods 0.000 description 1
230000004048 modification Effects 0.000 description 1
210000003739 neck Anatomy 0.000 description 1
230000000737 periodic effect Effects 0.000 description 1
235000015108 pies Nutrition 0.000 description 1
244000144977 poultry Species 0.000 description 1
235000013324 preserved food Nutrition 0.000 description 1
235000020995 raw meat Nutrition 0.000 description 1
230000001105 regulatory effect Effects 0.000 description 1
235000015067 sauces Nutrition 0.000 description 1
235000013580 sausages Nutrition 0.000 description 1
210000002027 skeletal muscle Anatomy 0.000 description 1
239000002002 slurry Substances 0.000 description 1
239000007787 solid Substances 0.000 description 1
210000000952 spleen Anatomy 0.000 description 1
230000001954 sterilising effect Effects 0.000 description 1
238000004659 sterilization and disinfection Methods 0.000 description 1
238000012414 sterilization procedure Methods 0.000 description 1
235000013547 stew Nutrition 0.000 description 1
235000000346 sugar Nutrition 0.000 description 1
210000001519 tissue Anatomy 0.000 description 1
210000002105 tongue Anatomy 0.000 description 1

Landscapes

Meat, Egg Or Seafood Products (AREA)

CA000569478A 1987-08-11 1988-06-14 Produit de viande emulsionne a texture filamenteuse et sa methode de fabrication Expired - Lifetime CA1328051C (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US07/082,767 US4781939A (en)	1986-10-28	1987-08-11	Layered meat emulsion product and method of producing same
US07/082,767		1987-08-11

Publications (1)

Publication Number	Publication Date
CA1328051C true CA1328051C (fr)	1994-03-29

Family

ID=22173335

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA000569478A Expired - Lifetime CA1328051C (fr)	1987-08-11	1988-06-14	Produit de viande emulsionne a texture filamenteuse et sa methode de fabrication

Country Status (1)

Country	Link
CA (1)	CA1328051C (fr)

1988
- 1988-06-14 CA CA000569478A patent/CA1328051C/fr not_active Expired - Lifetime

Legal Events

Date	Code	Title	Description
2011-03-29	MKEX	Expiry	Effective date: 20110329

Publication	Publication Date	Title
US4781939A (en)	1988-11-01	Layered meat emulsion product and method of producing same
US6379738B1 (en)	2002-04-30	Meat emulsion product
EP2101589B1 (fr)	2017-04-12	Produits à base d'émulsions de viande et procédés de fabrication de ces produits
US7604829B2 (en)	2009-10-20	Pet food product and method of producing same
US11333441B2 (en)	2022-05-17	Methods and devices for heating or cooling viscous materials
CA1328051C (fr)	1994-03-29	Produit de viande emulsionne a texture filamenteuse et sa methode de fabrication