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MX2009013525A - Metodo y composicion para preparar productos carnicos curados. - Google Patents

Metodo y composicion para preparar productos carnicos curados.

Info

Publication number
MX2009013525A
MX2009013525A MX2009013525A MX2009013525A MX2009013525A MX 2009013525 A MX2009013525 A MX 2009013525A MX 2009013525 A MX2009013525 A MX 2009013525A MX 2009013525 A MX2009013525 A MX 2009013525A MX 2009013525 A MX2009013525 A MX 2009013525A
Authority
MX
Mexico
Prior art keywords
meat products
composition
cured meat
preparing cured
curing agent
Prior art date
Application number
MX2009013525A
Other languages
English (en)
Inventor
Ann Husgen
Ken Bauman
Beth Jones
Lacey Mcklem
Petri Papinaho
Original Assignee
Kerry Group Services International 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=MX2009013525(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kerry Group Services International Ltd filed Critical Kerry Group Services International Ltd
Publication of MX2009013525A publication Critical patent/MX2009013525A/es

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

Abstract

La invenci?n proporciona un agente de curado que comprende un nitrito a base de plantas derivado de material vegetal que comprende nitrato y un proceso para preparar el agente de curado que comprende poner en contacto un material vegetal con un organismo capaz de convertir nitrato a nitrito El agente de curado se puede utilizar para conservar o curar carne o productos c?rnicos.
MX2009013525A 2007-06-11 2008-06-10 Metodo y composicion para preparar productos carnicos curados. MX2009013525A (es)

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 (1)

Publication Number Publication Date
MX2009013525A true MX2009013525A (es) 2010-04-01

Family

ID=39708403

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009013525A MX2009013525A (es) 2007-06-11 2008-06-10 Metodo y composicion para preparar productos carnicos curados.

Country Status (17)

Country Link
US (3) US20080305213A1 (es)
EP (1) EP2166863B1 (es)
JP (5) JP2010528679A (es)
CN (2) CN101795572B (es)
AR (2) AR066942A1 (es)
AU (2) AU2008261710B2 (es)
BR (1) BRPI0812939A8 (es)
CA (1) CA2690586C (es)
CY (1) CY1118677T1 (es)
ES (1) ES2605594T3 (es)
HK (1) HK1198732A1 (es)
HR (1) HRP20161487T1 (es)
MX (1) MX2009013525A (es)
NZ (1) NZ581764A (es)
PL (1) PL2166863T3 (es)
SI (1) SI2166863T1 (es)
WO (1) WO2008154536A1 (es)

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US20080305213A1 (en) 2007-06-11 2008-12-11 Kerry Group Services International, Ltd. Method and composition for preparing cured meat products
US20100310738A1 (en) * 2009-06-04 2010-12-09 Wti, Inc. Method of processing meat
DE102009037055A1 (de) * 2009-08-13 2011-02-24 Hartmut Kielkopf Verfahren zur Herstellung von Wurstwaren ohne die Verwendung von Nitritpökelsalz, unter Zusatz von naturbelassenen pflanzlichen Zubereitungen zur Verbesserung der Auswirkung von Wurst auf die Körpercholesterine und das Immunsystem
MX2010009791A (es) * 2009-09-03 2011-03-17 Kraft Foods Global Brands Llc Metodo para procesar carne con musculo entero.
MX2012008596A (es) 2010-04-16 2012-11-30 Tyson Foods Inc Metodo de empacado de productos carnicos frescos en un ambiente bajo en oxigeno, solucion para mejorar el color de la carne y prodcuto alimenticio pre-empacado.
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
ES2585056T3 (es) * 2012-06-15 2016-10-03 Chr. Hansen A/S Fermentación en dos fases de Staphylococcus aumenta la actividad de nitrato reductasa
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
US20160192665A1 (en) * 2014-12-17 2016-07-07 Eugene D. Gagliardi Method for preparing birds for food products, and food products
CN105725090A (zh) * 2016-01-25 2016-07-06 蚌埠学院 一种芹菜粉复合腌制剂
KR101820855B1 (ko) * 2016-02-29 2018-01-22 한국식품연구원 저장성이 향상된 저염 유화형 식육제품 및 이의 제조방법
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
WO2018106109A1 (en) * 2016-12-06 2018-06-14 Purac Biochem B.V. Meat treatment composition and use thereof
JP6440676B2 (ja) * 2016-12-27 2018-12-19 有限会社筑波ハム ハム・ベーコン・ソーセージ類の製法
JP6951024B2 (ja) * 2017-01-09 2021-10-20 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ 出汁組成物の製造方法
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
EP3788175A1 (en) 2018-05-04 2021-03-10 Chr. Hansen A/S Improved recovery of nitrate reductase activity
US20210112837A1 (en) * 2018-05-04 2021-04-22 Chr. Hansen A/S Improved recovery of nitrate reductase activity
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
DE102019132648A1 (de) 2019-12-02 2021-06-02 World Wide Wiberg Gmbh Verfahren zur Umrötung von Fleischwaren
EP4644532A3 (en) * 2020-06-15 2026-01-21 Florida Food Products, LLC Continuous fermentation process for meat curing agents
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
KR102715453B1 (ko) * 2020-12-04 2024-10-11 씨제이제일제당 (주) 천연 아질산염의 제조방법
KR102588096B1 (ko) * 2020-12-04 2023-10-13 씨제이제일제당 (주) 천연 발색제 조성물
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
CN115590155B (zh) * 2022-09-27 2024-04-16 荆楚理工学院 一种无亚硝酸钠添加腊肉的制作方法
CN115606756B (zh) * 2022-09-27 2024-05-31 荆楚理工学院 一种低硝泡菜香肠的制作方法
US12532894B2 (en) * 2022-12-09 2026-01-27 Xiong Wei Spray drying methods and associated food products prepared using the same
KR102780269B1 (ko) * 2023-12-28 2025-03-11 김상태 숙성 돈육의 풍미 증대를 위한 염지용 조성물 및 이를 사용한 염지된 숙성 돈육의 제조 방법

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Also Published As

Publication number Publication date
US20220022474A1 (en) 2022-01-27
NZ581764A (en) 2012-06-29
ES2605594T3 (es) 2017-03-15
SI2166863T1 (sl) 2017-04-26
EP2166863B1 (en) 2016-08-31
JP2016093180A (ja) 2016-05-26
AU2012216748A1 (en) 2012-09-27
EP2166863A1 (en) 2010-03-31
JP2010528679A (ja) 2010-08-26
CA2690586C (en) 2014-01-28
CN104068410A (zh) 2014-10-01
JP2018050631A (ja) 2018-04-05
JP2014138580A (ja) 2014-07-31
CN101795572B (zh) 2014-01-29
BRPI0812939A2 (pt) 2015-02-03
AU2012216748B2 (en) 2014-05-01
WO2008154536A1 (en) 2008-12-18
AR106156A2 (es) 2017-12-20
US11071304B2 (en) 2021-07-27
CY1118677T1 (el) 2017-07-12
CN101795572A (zh) 2010-08-04
CA2690586A1 (en) 2008-12-18
JP2020120670A (ja) 2020-08-13
AR066942A1 (es) 2009-09-23
HK1143043A1 (en) 2010-12-24
US20080305213A1 (en) 2008-12-11
HK1198732A1 (en) 2015-06-05
PL2166863T3 (pl) 2017-05-31
AU2008261710A1 (en) 2008-12-18
AU2008261710B2 (en) 2012-07-05
HRP20161487T1 (hr) 2018-03-23
US20140242217A1 (en) 2014-08-28
BRPI0812939A8 (pt) 2017-05-02

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