WO2013050986A2 - Procédé de préparation de morceaux de viande crue de salaison tout muscle - Google Patents

Procédé de préparation de morceaux de viande crue de salaison tout muscle Download PDF

Info

Publication number
WO2013050986A2
WO2013050986A2 PCT/IB2012/055422 IB2012055422W WO2013050986A2 WO 2013050986 A2 WO2013050986 A2 WO 2013050986A2 IB 2012055422 W IB2012055422 W IB 2012055422W WO 2013050986 A2 WO2013050986 A2 WO 2013050986A2
Authority
WO
WIPO (PCT)
Prior art keywords
salt
pieces
amount
stage
salting
Prior art date
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.)
Ceased
Application number
PCT/IB2012/055422
Other languages
English (en)
Other versions
WO2013050986A3 (fr
Inventor
Jacint Arnau Arboix
Josep Comaposada Beringues
Pere GOU BOTÓ
Xavier SERRA DALMAU
Elena FULLADOSA TOMÁS
Israel MUÑOZ MORENO
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.)
Institut Recerca i Tecnologia Agroalimentaries IRTA
Original Assignee
Institut Recerca i Tecnologia Agroalimentaries IRTA
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 Institut Recerca i Tecnologia Agroalimentaries IRTA filed Critical Institut Recerca i Tecnologia Agroalimentaries IRTA
Priority to EP12790963.8A priority Critical patent/EP2763543A2/fr
Publication of WO2013050986A2 publication Critical patent/WO2013050986A2/fr
Publication of WO2013050986A3 publication Critical patent/WO2013050986A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N23/00—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00
    • G01N23/02—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00 by transmitting the radiation through the material
    • G01N23/04—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00 by transmitting the radiation through the material and forming images of the material
    • G01N23/046—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00 by transmitting the radiation through the material and forming images of the material using tomography, e.g. computed tomography [CT]
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N23/00—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00
    • G01N23/02—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00 by transmitting the radiation through the material
    • G01N23/06—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00 by transmitting the radiation through the material and measuring the absorption
    • G01N23/083—Investigating or analysing materials by the use of wave or particle radiation, e.g. X-rays or neutrons, not covered by groups G01N3/00 – G01N17/00, G01N21/00 or G01N22/00 by transmitting the radiation through the material and measuring the absorption the radiation being X-rays
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a preparation process of pieces of whole muscle cured raw meat products comprising a salting stage followed by an air drying and maturation stage of said products.
  • the preparation process of whole muscle cured raw meat products is a complex process that includes a salting stage wherein the whole piece is covered with salt during an approximate time of one day per kg.
  • the hams undergo a resting phase at low temperature (0 °C - 5 °C) during a few months, with the objective that the salt from the surface layers moves towards the interior of the ham. This stabilizes the product, limiting microbial development and enzymatic reactions.
  • the drying and maturation phase starts wherein the temperature is gradually increased, which facilitates the development of the texture and the aroma which characterize this type of product.
  • water is extracted from the product until achieving a target weight loss.
  • One of the main problems of preparing cured raw hams is the great variability in the final salt and water content of the hams of the same batch or different batches. This variability in the salt and water content produces a great variability of taste and texture of the hams marketed.
  • the objective of the present invention is to resolve the mentioned drawbacks, developing a preparation process of pieces of whole muscle cured raw meat products which has the advantage that it substantially reduces the variability in the taste and texture of the products obtained.
  • the present invention provides a preparation process of pieces of whole muscle cured raw meat products comprising a salting stage followed by an air drying and maturation stage of said products, and it is characterized in that, before the salting stage, the stage of determining in a nondestructive fashion the initial weight and the fat and protein content of each one of said pieces is carried out, and in that the salting stage includes the steps of: ai) determining a target amount of salt that each one of said pieces of meat product should have at the end of the salting stage, said target amount of salt being determined in accordance with said initial weight and said fat and protein content, bi) applying salt to each one of said pieces of meat product during a salting period, to achieve the target determined in stage ai), ci) after a time t1 of said salting period has elapsed, estimating in a non-destructive way the amount of salt that each one of said pieces of meat product has, di) next, adjusting the amount of salt of each one of
  • said pieces of raw meat product are whole muscle hams or shoulders.
  • the salting and drying and maturation stages of the process described enable the obtainment of very homogeneous water and salt content within the meat pieces of the same batch, or between pieces of different batches. It has also been verified that this process also enables the uniform distribution of the water and salt inside the meat pieces, which positively contributes to the uniformity in quality of the end product.
  • Another advantage of the process of the present invention stems from the fact that it facilitates the obtainment of products with reduced salt contents, since it enables a continuous control of salt and water content of the product that reduces the risks of alteration or growth of pathogens entailed by the reduction in salt content in the cured raw products.
  • the determination of a target amount of salt and the non-destructive estimation of the amount of salt of the meat pieces during the salting makes it possible to adjust the amount of salt of said pieces to achieve said target amount of salt. In this way, it is possible to achieve that each product satisfies the consumer's requirements.
  • the greasing adapted to the weight loss kinetics of each one of said pieces enables a drying which contributes to the homogeneity in the salt distribution inside the pieces.
  • the continuous control of the weight loss positively contributes to the uniformity of the end product obtained, since it avoids the fast dryings that lead to irregular distribution of the water and salt content and, therefore, to the obtainment of heterogeneous products from a sensory standpoint (taste and texture).
  • the present invention provides the use of a low-intensity X-ray inspection device, of the type that obtains images of an object projected in a single plane, to estimate in a non-destructive way the amount of salt of each piece of whole muscle raw meat product.
  • a non-destructive and reliable measurement of the salt content of a piece of meat product such as, for example, a ham or ham shoulder, using a low-intensity X-ray inspection device which obtains images projected on a single plane of said pieces.
  • the overall attenuation of X-rays of a composite material can be determined as the sum of the attenuations of each one of the components.
  • x is the weight (kg) of the piece of meat product at the time of scanning
  • y is the area (m 2 ) of the image of the piece of meat product
  • a, b, c and d are coefficients obtained on statistically adjusting the equation with amount of salt data and X-ray attenuation values obtained experimentally.
  • the non-destructive estimation of the salt content of each one of said pieces is carried out after a salting time t1 of at least 3 days, since it has been verified that below this time practically no piece of meat exceeds the target amount of salt.
  • step di) of adjusting the amount of salt of each one of said pieces comprises the step of:
  • step ci) determining, for each one of said pieces, a salting time t2 additional to time f 1, said additional salting time t2 being determined from the amount of salt estimated in a non-destructive fashion in step ci) and mathematical prediction model which relates the increase in the amount of salt of each piece with the increase of the salting time at least in accordance with the fat content of each piece before salting.
  • This embodiment is also indicated for saltings carried out by immersing the product in brine.
  • step di) of adjusting the amount of salt of each one of said pieces comprises the steps of:
  • the non-destructive estimation of the amount of salt of each piece of stage ci) is carried out by a low- intensity X-ray inspection device, said determination including the steps of:
  • Amount of salt estimated (kg) a + bx + cy + ⁇ diz h
  • x (kg) is the weight of the piece of meat product at the time of scanning
  • y is the area (m 2 ) of the image of the piece of meat product
  • z / is the sum of the values of natural logarithm I n loi / l) corresponding to all the pixels of the image of the meat product, where I, is, for an emission energy ; ' , the intensity of radiation transmitted captured by the detector after traversing the meat product, and I oi is the intensity of incident radiation for the same emission energy / when it does not traverse the meat product, and
  • a, b, c and d are coefficients obtained on statistically adjusting the equation with amount of salt data and X-ray attenuation values obtained experimentally.
  • emission energy is understood as the emission energy from the X-ray unit obtained on using a determined voltage and electric current.
  • weight of the product and the area of the image with tissues are variables that condition the degree of attenuation obtained and help to adjust the prediction of the amount of salt.
  • the X-ray emission energy is obtained by the use of a voltage between 30 kV and 90 kV and electric current between 1 mA and 1.5 mA.
  • the target amount of salt that each one of said pieces of meat product must have is determined in accordance with the initial weight and the estimated fat and protein content and, furthermore, in accordance with a desired salt content in the water of the lean tissue and of the fat tissue of the piece of meat product at the end of the drying stage.
  • the fat and protein content can be estimated or determined in a non-destructive fashion by different units currently available on the market and which give a good prediction (Autofom®, Fat-O-Meat'er®, Capteur Grass-Maigre® ; Hennessy Grading Probe®, X-ray inspection etc.). These units are mainly based on the use of ultrasounds, reflectance and/or electromagnetic radiations, the attenuation of which is related to the meat composition.
  • step di) of adjusting the amount of salt of each one of said pieces includes the stage of removing or eliminating the excess salt to achieve said target amount of salt.
  • said stage of removing the excess salt is carried out, in accordance with the salt content, by one of the following treatments: - pressurized air-blowing of each one of said meat pieces, and/or
  • pressurized air-blowing is useful for eliminating the salt incrusted on the surface of the meat pieces, it being additionally necessary to apply a low-pressure shower to eliminate the remaining crystals of salt absorbed or, additionally, a high-pressure wash to eliminate part of the already absorbed salt.
  • step cii) of the drying and maturation stage the following steps are carried out:
  • said lean surface covered with fat or lard is surface without rind or subcutaneous fat, where the product dries faster, but where the risk of cracks appearing is greater, which may damage the ham.
  • said lean surface without rind or subcutaneous fat is detected by an artificial vision system.
  • salt is preferably understood as common salt or sodium chloride, although it can also be understood as a mixture of said sodium chloride with other types of salts or a mixture of different sodium chloride salts with another type of salts, or a mixture of said sodium chloride and other ingredients or additives, which can be used for the preparation of raw meat products with the basic purpose, in addition to contributing to taste and aroma, of stabilizing the product inhibiting the growth of pathogenic microorganisms, microbiological deterioration and increasing the shelf life of the product thanks to reduction in the water activity.
  • Salting is understood to mean the stage in the preparation process of whole muscle cured raw meat products during which salt is applied to the product with the purpose that the entire mass of the product (fat tissue, lean tissue, rind and bone) absorbs an amount of salt that allows said product to be stabilized.
  • Drying and air maturation are understood to mean the stage of the preparation process of whole muscle cured raw meat products during which a partial dehydration occurs of the product, subjecting said product, during several months, to an atmosphere of air with a controlled temperature and relative humidity to favour a series of physical, chemical and microbiological changes that largely determine the organoleptic characteristics of the end product.
  • Lean tissue is understood to mean the part of the meat piece composed of muscle, determined from its protein and water content.
  • Fat tissue is understood to be the part of the meat piece composed of adiposites determined from its fat and water content.
  • Protein shall be understood to mean the chemical compound of the meat whose content can be determined by multiplying the total nitrogen content by 6.25 (ISO R937 method).
  • Fat shall be understood to be the chemical content of the meat, whose content can be determined by extraction (ISO 1443 method).
  • Said figure 1 shows the distribution of fat applied to four hams each belonging to a different group of meat pieces obtained.
  • the groups to which each one of said hams belongs have been obtained after being classified in accordance with a difference between the target weight loss and an accumulated weight loss determined during the drying and maturation stage.
  • the salting was carried out by common salt or sodium chloride.
  • the first batch or control batch followed the standard process, where the hams were classified by weight into three groups: small (9 to 10.5 kg), medium (10.5 to 12 kg) and large (> 12 kg).
  • the small ones were covered with common salt or sodium chloride (NaCI) during 1 1 days, the medium ones, during 12.5 days, and the large ones during 14 days.
  • NaCI common salt or sodium chloride
  • the salting of the second batch or treatment batch followed the process claimed.
  • the target amount of common salt or NaCI for each ham was established in accordance with the initial fresh weight, with the estimated fat and protein content of the ham before the salting stage, and in accordance with the desired salt content in the water of the lean tissue and of the fat tissue at the end of the preparation process.
  • the attached formula was used to determine the target amount of salt of each ham.
  • Target NaCI (kg) X (kg fresh ham) ⁇ [A + B + C + D] ⁇ [E]
  • the target amount of salt was calculated both for the hams of the control batch and for the hams of the treatment batch using the following values for the parameters: 0.05
  • Table 1 shows the target values of the amount of salt obtained for the hams of the treatment batch.
  • an X-ray inspection device such as that described in the description of the invention was used, which obtained images of each one of the hams in a single plane.
  • Table 1 shows the values of the amount of salt of each one of the hams of the treatment batch after 4 days of salting.
  • the amount of salt of each one of the hams was adjusted.
  • an additional salting time t2 was determined by the attached formula which relates the increase in the amount of salt of each ham with the increase in salting time, in accordance with the fat content of the ham.
  • Table 1 shows the additional salting time t2 expressed in hours obtained for each one of the hams.
  • the amount of salt absorbed in the hams of the control batch and the treatment batch was experimentally determined and deviations were calculated between the final amounts and the target amounts.
  • Table 1 Target amount of salt, amount of salt after 4 days of salting, amount of salt absorbed at the end of the salting and additional salting time, in accordance with the weight and the estimated fat and protein content of each one of the hams of the treatment batch.
  • Example 2 Use of a low-intensity X-ray inspection device to estimate in a non-destructive way the amount of salt in the hams.
  • Kg NaCl 4days 0.04775 - 0.08621 ⁇ X - 621 ⁇ Y + 0.00000145 ⁇ Z
  • Y Area (m 2 ) of the image of the piece of ham
  • Table 2 shows the estimated values of amount of salt or NaCI absorbed for each one of the hams analysed after 4 days of salting process.
  • Example 3 Preparation process of whole muscle cured raw hams: Stage of removal / elimination of excess salt.
  • a batch of 60 hams was prepared which was subjected to a standard salting process with NaCI by placing in salt pile (1 day / kg of initial weight of ham).
  • the salt content of all the hams was estimated using X- ray inspection (Dylog®, Italy), half of the hams underwent a standard washing with running water (control batch) and the other half underwent an optimized process of elimination or removal of the excess salt by three types of treatment (treatment batch).
  • a first treatment was applied to hams of the treatment batch with a salt content before washing of less than 1.94 % (kg NaCI/100 kg of ham), which consisted of blowing pressurized air to remove the salt incrusted on the hams' surface.
  • the flow rate used was 32 l/s and the pressure was 6 bar.
  • a second type of treatment was applied to hams of the treatment batch with a salt content before washing of between 1.94 % and 2.45 %, which consisted of blowing the hams with air and, furthermore, showering them with water at 10 °C and low pressure.
  • the flow rate used was 6.7 l/min and the pressure was 5 bar.
  • a third type of treatment was applied to the hams of the treatment batch with a salt content before washing of greater than 2.45 %, which consisted of blowing the hams with air, showering them with water and, furthermore, washing them with water at 10 °C and high pressure during 30 seconds.
  • the flow rate used was 6.7 l/min and the pressure was 100 bar.
  • the average salt content of the hams in the control batch was 2.25 %, with a minimum of 1.19 %, a maximum of 3.31 %, and a standard deviation of 0.53 %, whilst in the treatment batch, the average salt content was 2.21 %, with a minimum of 1.36 %, a maximum of 3.02 %, and a standard deviation of 0.36 %
  • Example 4 Preparation process of whole muscle cured raw hams: Drying and maturation stage.
  • a target weight decrease or target weight loss that each piece should have at the end of the drying and maturation stage was determined.
  • Target weight loss (%) per ham (F + G) ⁇ p ⁇ 100 kg fat I ( ⁇ kg water in fat tissue at start of process j ⁇ f kg water in fat tissue at end of process kg fresh ham I I I kg fat J I kg fat
  • the group with the least weight loss difference was assigned a coverage percentage of 100 % of the lean surface (reference 4 in figure 1 ), whilst the other groups were assigned a percentage of coverage between 30 % and 90 % of the lean surface (references 1 to 3 in figure 1 ), with the percentages of coverage being lower for the groups with greatest differences in target weight loss and accumulated weight loss.
  • Figure 1 shows the distribution of fat applied to the hams of the four groups mentioned.
  • the minimum surface to cover (hams of reference 1 ) is the surface of the ham which is around the coxofemoral joint and the adductor m uscle.
  • the lean surface covered is that of the part of the butt (reference 2) and that of the part which is on the butt or on the gracilis muscle (reference 3).
  • example 4 of this specification a drying and maturation stage which includes a single greasing
  • example 2 of the present specification to the estimation of the amount of salt of the meat pieces from the X-ray attenuation values acquired at a single emission energy / of said X-rays, similar results, or even improved results, could be obtained by using several X-ray emission energies for the same calculation.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Pulmonology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Radiology & Medical Imaging (AREA)
  • Theoretical Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Analysing Materials By The Use Of Radiation (AREA)

Abstract

La présente invention concerne une étape de salage suivie par une étape de séchage à l'air et de maturation desdits produits, et est caractérisée en ce qu'elle comprend les étapes suivantes : ai) déterminer une quantité cible de sel que chacun desdits morceaux de viande doit présenter à la fin de l'étape de salage, bi) appliquer du sel à chacun desdits morceaux de viande pendant une période de salage, afin d'atteindre la cible définie à l'étape ai), ci) à la fin d'un temps t1 de ladite période de salage, estimer de façon non destructrice la quantité de sel que présente chacun desdits morceaux de viande, di) ensuite, ajuster la teneur en sel de chacun desdits morceaux de viande conformément à la quantité de sel estimée à l'étape ci) et continuer, le cas échéant, le salage jusqu'à parvenir à ladite quantité cible de sel, et/ou en ce qu'elle comprend les étapes suivantes : aii) déterminer une diminution ou perte de poids cible que chacun desdits morceaux de viande doit présenter à la fin de l'étape de séchage et de maturation, bii) pendant le séchage et la maturation, peser chacun desdits morceaux et mesurer l'accumulation de perte de poids de chacun desdits morceaux depuis le début du procédé de préparation, cii) ensuite, recouvrir une partie prédéfinie de surface maigre de chacun desdits morceaux avec une quantité prédéfinie de graisse ou de lard, ladite proportion et ladite quantité de graisse étant déterminées conformément à ladite accumulation de perte de poids et à ladite perte de poids cible, et poursuivre le séchage et la maturation jusqu'à l'obtention de ladite perte de poids cible.
PCT/IB2012/055422 2011-10-07 2012-10-08 Procédé de préparation de morceaux de viande crue de salaison tout muscle Ceased WO2013050986A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12790963.8A EP2763543A2 (fr) 2011-10-07 2012-10-08 Procédé de préparation de morceaux de viande crue de salaison tout muscle

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201131619A ES2402510B1 (es) 2011-10-07 2011-10-07 Procedimiento de elaboración de piezas de productos cárnicos crudos curados de músculo entero
ESP201131619 2011-10-07

Publications (2)

Publication Number Publication Date
WO2013050986A2 true WO2013050986A2 (fr) 2013-04-11
WO2013050986A3 WO2013050986A3 (fr) 2013-06-13

Family

ID=47222160

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2012/055422 Ceased WO2013050986A2 (fr) 2011-10-07 2012-10-08 Procédé de préparation de morceaux de viande crue de salaison tout muscle

Country Status (3)

Country Link
EP (1) EP2763543A2 (fr)
ES (1) ES2402510B1 (fr)
WO (1) WO2013050986A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015107234A3 (fr) * 2014-01-20 2015-09-11 Lenz Instruments S.L. Procédé pour déterminer des paramètres de qualité dans des produits carnés et installation correspondante
EP3815539A1 (fr) * 2019-10-28 2021-05-05 Hayati Yarkadas Procédé de vieillissement à sec de viande d'oie avec du sel, viande d'oie traitée selon ce procédé et procédé de préparation de viande d'oie ayant subi un vieillissement à sec
CN119556663A (zh) * 2025-01-24 2025-03-04 中国肉类食品综合研究中心 基于失重反馈的发酵肉制品生产过程控制系统及方法

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ARNAU, J.; GUERRERO, L.; CASADEMONT, G.; GOU, P.: "Physical and chemical changes in different zones of normal and PSE dry cured ham during processing", FOOD CHEMISTRY, vol. 52, 1995, pages 63 - 69
BOADAS, C.; GOU, P.; VALERO, A.; ARNAU, J.: "Changes in different zones of dry-cured ham during drying: Moisture and sodium chloride content", FLEISCHWIRTSCHAFT. INTERNATIONAL., vol. 4, 2000, pages 45 - 48
FACTORES QUE AFECTAN A LA SALAZON DEL JAMÓN CURADO. EUROCARNE, vol. 160, 2007, pages 59 - 76
SERRA, X; FULLADOSA, E; GOU, P; ARNAU, J: "Summaries book", 2010, article "Models to predict the final salt content of dry-cured hams. 6th international conference on simulation and modelling in the food and bio-industry (Foodsim", pages: 92

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015107234A3 (fr) * 2014-01-20 2015-09-11 Lenz Instruments S.L. Procédé pour déterminer des paramètres de qualité dans des produits carnés et installation correspondante
EP3098597A2 (fr) * 2014-01-20 2016-11-30 Lenz Instruments S.L. Procédé pour déterminer des paramètres de qualité dans des produits carnés et installation correspondante
EP3815539A1 (fr) * 2019-10-28 2021-05-05 Hayati Yarkadas Procédé de vieillissement à sec de viande d'oie avec du sel, viande d'oie traitée selon ce procédé et procédé de préparation de viande d'oie ayant subi un vieillissement à sec
CN119556663A (zh) * 2025-01-24 2025-03-04 中国肉类食品综合研究中心 基于失重反馈的发酵肉制品生产过程控制系统及方法

Also Published As

Publication number Publication date
EP2763543A2 (fr) 2014-08-13
WO2013050986A3 (fr) 2013-06-13
ES2402510A1 (es) 2013-05-06
ES2402510B1 (es) 2014-03-12

Similar Documents

Publication Publication Date Title
Liu et al. Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs
De Marchi et al. Prediction of sodium content in commercial processed meat products using near infrared spectroscopy
Su et al. Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef
Kaewthong et al. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat
Pinna et al. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham
Volpato et al. Kinetics of the diffusion of sodium chloride in chicken breast (Pectoralis major) during curing
Fulladosa et al. X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting
EP2763543A2 (fr) Procédé de préparation de morceaux de viande crue de salaison tout muscle
Santos-Garces et al. Tools for studying dry-cured ham processing by using computed tomography
KR101941965B1 (ko) 훈제막창의 제조방법
Choi et al. Effect of irradiated pork on physicochemical properties of meat emulsions
CN105767930A (zh) 用白酒腌制火腿的方法
Barat et al. Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing
Moreira et al. Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride
Petäjä et al. Reduction of radioactive caesium in meat and fish by soaking
Gou et al. Dry-cured ham
Pătrașcu et al. Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle
Çakır et al. Investigation of Drying Kinetics of Turkey Breast Meat Using Vacuum and Ultrasound-assisted Vacuum Drying
Fisher et al. Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypes
SCHIVAZAPPA et al. Effect of salt reduction on the length of the resting stage of Italian typical dry-cured ham
RU2061390C1 (ru) Способ приготовления кулинарных изделий из цыплят бройлеров
Taylor et al. Processing Wiltshire bacon from PSE-prone pigs
Smolinksa et al. Evaluation of the PSE and DFD abnormalities occurrence in chicken meat.
Marriott et al. Accelerated dry curing of hams
JPH07322815A (ja) 生ハムの製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12790963

Country of ref document: EP

Kind code of ref document: A2

REEP Request for entry into the european phase

Ref document number: 2012790963

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 2012790963

Country of ref document: EP