GB1118730A - Improvements in or relating to meat products - Google Patents
Improvements in or relating to meat productsInfo
- Publication number
- GB1118730A GB1118730A GB27262/66A GB2726266A GB1118730A GB 1118730 A GB1118730 A GB 1118730A GB 27262/66 A GB27262/66 A GB 27262/66A GB 2726266 A GB2726266 A GB 2726266A GB 1118730 A GB1118730 A GB 1118730A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- product
- pieces
- calcium alginate
- alkaline material
- 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.)
- Expired
Links
- 235000013622 meat product Nutrition 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 abstract 4
- 239000000648 calcium alginate Substances 0.000 abstract 3
- 235000010410 calcium alginate Nutrition 0.000 abstract 3
- 229960002681 calcium alginate Drugs 0.000 abstract 3
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 230000001427 coherent effect Effects 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 239000003349 gelling agent Substances 0.000 abstract 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 abstract 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 abstract 1
- 239000001095 magnesium carbonate Substances 0.000 abstract 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 abstract 1
- 235000014380 magnesium carbonate Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015497 potassium bicarbonate Nutrition 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 235000011181 potassium carbonates Nutrition 0.000 abstract 1
- 244000144977 poultry Species 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 abstract 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 239000001488 sodium phosphate Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 abstract 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 abstract 1
- 235000019801 trisodium phosphate Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A meat product is formed by mixing pieces of meat with an aqueous dispersion comprising a water insoluble calcium alginate, an alkaline material and optionally another gelling agent (e.g. agar), sealing the mixture in a container, and thereafter heat sterilizing the contents, the proportion of calcium alginate (together with the other gelling agent, if present) being sufficient to bind the pieces of meat into a coherent mass and the proportion of alkaline material being so chosen that the resultant product on cooling or on cooling and standing has a pH (e.g. at least 5.8) at which the calcium alginate is sufficiently hydrated to bind the pieces of meat into a coherent mass. The alkaline material may be sodium or potassium carbonate or bicarbonate, magnesium carbonate, or trisodium phosphate. The use of minced or chopped shin beef is exemplified, but the term "meat" is defined as including offal, poultry and fish. Cereals may be incorporated in the product. The product may be used as a pet food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB27262/66A GB1118730A (en) | 1966-07-17 | 1966-07-17 | Improvements in or relating to meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB27262/66A GB1118730A (en) | 1966-07-17 | 1966-07-17 | Improvements in or relating to meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1118730A true GB1118730A (en) | 1968-07-03 |
Family
ID=10256712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB27262/66A Expired GB1118730A (en) | 1966-07-17 | 1966-07-17 | Improvements in or relating to meat products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1118730A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2319305A1 (en) * | 1975-08-01 | 1977-02-25 | Merck & Co Inc | COMPOSITION OF BINDERS FOR FOOD PRODUCTS AND PROCESSES FOR THE PREPARATION OF THE SAME |
| EP0110430A3 (en) * | 1982-03-22 | 1986-12-03 | Tetra Laval Holdings & Finance SA | A method for the treatment and packaging of a food product |
| US5308632A (en) * | 1989-09-01 | 1994-05-03 | Mars Incorporated | Shelf-stable rice products |
| FR2815517A1 (en) * | 2000-10-19 | 2002-04-26 | Tilly Sabco | ADDITIVE NECESSARY FOR THE PRESERVATION OF POULTRY, PARTICULARLY CHICKENS AND TURKEYS, OR RABBITS, WHOLE OR CUT, BY APPARATUS |
| CN103228145A (en) * | 2010-10-21 | 2013-07-31 | Atp公司 | Dyeing and stabilizing process for kiwi |
| EP2759213A4 (en) * | 2011-09-22 | 2015-06-24 | Samsung Fine Chemicals Co Ltd | Processed meat product without added phosphate, and method of producing same |
-
1966
- 1966-07-17 GB GB27262/66A patent/GB1118730A/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2319305A1 (en) * | 1975-08-01 | 1977-02-25 | Merck & Co Inc | COMPOSITION OF BINDERS FOR FOOD PRODUCTS AND PROCESSES FOR THE PREPARATION OF THE SAME |
| EP0110430A3 (en) * | 1982-03-22 | 1986-12-03 | Tetra Laval Holdings & Finance SA | A method for the treatment and packaging of a food product |
| US5308632A (en) * | 1989-09-01 | 1994-05-03 | Mars Incorporated | Shelf-stable rice products |
| US5312639A (en) * | 1989-09-01 | 1994-05-17 | Mars Incorporated | Shelf-stable rice products and processes for their production |
| US5332587A (en) * | 1989-09-01 | 1994-07-26 | Mars, Incorporated | Acid stabilized pasta |
| FR2815517A1 (en) * | 2000-10-19 | 2002-04-26 | Tilly Sabco | ADDITIVE NECESSARY FOR THE PRESERVATION OF POULTRY, PARTICULARLY CHICKENS AND TURKEYS, OR RABBITS, WHOLE OR CUT, BY APPARATUS |
| EP1198990A3 (en) * | 2000-10-19 | 2004-04-28 | Tilly-Sabco | Preservation process for poultry or rabbits by means of appertisation, and additives used |
| CN103228145A (en) * | 2010-10-21 | 2013-07-31 | Atp公司 | Dyeing and stabilizing process for kiwi |
| EP2759213A4 (en) * | 2011-09-22 | 2015-06-24 | Samsung Fine Chemicals Co Ltd | Processed meat product without added phosphate, and method of producing same |
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