PL2320755T3 - Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych - Google Patents

Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych

Info

Publication number
PL2320755T3
PL2320755T3 PL09782526T PL09782526T PL2320755T3 PL 2320755 T3 PL2320755 T3 PL 2320755T3 PL 09782526 T PL09782526 T PL 09782526T PL 09782526 T PL09782526 T PL 09782526T PL 2320755 T3 PL2320755 T3 PL 2320755T3
Authority
PL
Poland
Prior art keywords
manufacture
meat products
product characteristics
controlling product
controlling
Prior art date
Application number
PL09782526T
Other languages
English (en)
Inventor
Fritz Kortschack
Volker Heinz
Original Assignee
Triton Gmbh
Deutsches Inst Fuer Lebensmitteltechnik E V
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 Triton Gmbh, Deutsches Inst Fuer Lebensmitteltechnik E V filed Critical Triton Gmbh
Publication of PL2320755T3 publication Critical patent/PL2320755T3/pl

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
    • 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
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L13/67—Reformed meat products other than sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
PL09782526T 2008-09-03 2009-09-02 Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych PL2320755T3 (pl)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE102008045666 2008-09-03
DE102008048543A DE102008048543B4 (de) 2008-09-03 2008-09-25 Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
EP09782526.9A EP2320755B1 (de) 2008-09-03 2009-09-02 Verfahren zur steuerung der produkteigenschaften bei der herstellung von fleischwaren
PCT/EP2009/061362 WO2010026171A1 (de) 2008-09-03 2009-09-02 Verfahren zur steuerung der produkteigenschaften bei der herstellung von fleischwaren

Publications (1)

Publication Number Publication Date
PL2320755T3 true PL2320755T3 (pl) 2016-06-30

Family

ID=41259662

Family Applications (1)

Application Number Title Priority Date Filing Date
PL09782526T PL2320755T3 (pl) 2008-09-03 2009-09-02 Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych

Country Status (9)

Country Link
US (1) US20110223285A1 (pl)
EP (1) EP2320755B1 (pl)
CA (1) CA2735914A1 (pl)
DE (1) DE102008048543B4 (pl)
DK (1) DK2320755T5 (pl)
ES (1) ES2561983T3 (pl)
PL (1) PL2320755T3 (pl)
RU (1) RU2516458C2 (pl)
WO (1) WO2010026171A1 (pl)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010010118A1 (de) 2010-03-04 2011-09-08 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
DE102012106092A1 (de) * 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Herstellung von fettreduzierten Fleisch- und Wurstwaren
DE102013006579A1 (de) 2012-10-12 2014-04-17 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Erhöhung der Lebensmittelsicherheit durch Hochdruckbehandlung von Rohmaterialien oder Halbfertigwaren

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE217495T1 (de) * 1994-02-17 2002-06-15 Nestle Sa Herstellung von salzarmen und/oder phosphatarmen würsten
ATE204139T1 (de) * 1995-06-16 2001-09-15 Nestle Sa Fettarme fleischpaste
DE19653677C1 (de) 1996-12-16 1997-09-18 Fritz Kortschack Verfahren zur Herstellung stabiler, in Anwesenheit von Mikroorganismen hergestellter Fleisch- und Wurstwaren, die einer Reifung und Trocknung unterworfen werden
DE19801031C2 (de) * 1998-01-07 2000-06-15 Fritz Kortschack Verfahren zur Erhöhung der Lebensmittelsicherheit von Naturdärmen, die als Wursthüllen vorgesehen sind
DE102005011868A1 (de) * 2005-03-15 2006-09-21 Fritz Kortschack Verfahren zur Behandlung von Lebensmitteln, insbesondere zum Haltbarmachen von frischen Wurst- oder Fleischwaren
DE102008004242A1 (de) * 2007-12-13 2009-06-18 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur automatisierbaren Herstellung von Rohwurst

Also Published As

Publication number Publication date
ES2561983T3 (es) 2016-03-01
CA2735914A1 (en) 2010-03-11
DE102008048543A1 (de) 2010-04-15
EP2320755B1 (de) 2015-11-11
DK2320755T3 (en) 2016-01-25
US20110223285A1 (en) 2011-09-15
WO2010026171A1 (de) 2010-03-11
RU2011109922A (ru) 2012-10-10
DE102008048543B4 (de) 2012-03-29
DK2320755T5 (en) 2016-02-15
RU2516458C2 (ru) 2014-05-20
EP2320755A1 (de) 2011-05-18

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