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WO1992018011A1 - Procede et appareil de salaison de la viande - Google Patents

Procede et appareil de salaison de la viande Download PDF

Info

Publication number
WO1992018011A1
WO1992018011A1 PCT/DK1992/000113 DK9200113W WO9218011A1 WO 1992018011 A1 WO1992018011 A1 WO 1992018011A1 DK 9200113 W DK9200113 W DK 9200113W WO 9218011 A1 WO9218011 A1 WO 9218011A1
Authority
WO
WIPO (PCT)
Prior art keywords
tank
meat
pressure
bar
vacuum
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/DK1992/000113
Other languages
English (en)
Inventor
Tom MAGÅRD
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.)
Tulip International AS
Original Assignee
Tulip International AS
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 Tulip International AS filed Critical Tulip International AS
Priority to PL92301156A priority Critical patent/PL169245B1/pl
Publication of WO1992018011A1 publication Critical patent/WO1992018011A1/fr
Anticipated expiration legal-status Critical
Priority to NO933657A priority patent/NO933657L/no
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
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/57—Preservation of foods or foodstuffs, in general by irradiation without heating by treatment with ultrasonic waves
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Processes therefor
    • A23B4/28—Apparatus for preserving using liquids ; Processes therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Processes therefor by injection of liquids with inorganic salts
    • 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

  • a method and equipment for curing meat A method and equipment for curing meat.
  • the present invention relates to a method as well as an equipment for curing meat.
  • the myoglobin being the red pigment in meat is inherent in the sarcoplasma proteins that are water-soluble. During curing the myoglobin must react on the nitrite of the brine during formation of the red nitromyoglobin that results in a thermally stable red colour which is essential for the meat to retain its colour after the subsequent heat treatment. It is important, too, that proteins be released which seep to the surface of the meat such that several lumps of meat can be formpressed into one piece of meat pos ⁇ sessing a good sliceability of the final product. Furthermore the meat must be tenderized for the end product to achieve a good mastication texture. These are only some of the complexities to be considered when curing meat.
  • the sole object of the invention was to reduce the lengthy process time of curing meat and preferably such that the quality of the final product be improved, but under no circumstances be lowered. According to the invention this is achieved by subjecting the meat upon injection of brine at a subesequent tumbling to ultra ⁇ sound as well as an alternating pressure between vacuum and overpressure, as during the pressure phases inactive gases such as carbon dioxide and nitrogen are added. The combined effect of the ultrasound and the alternating pressure turns out to affect the meat very dramatically. It appears that by a short process time also an even dispersion of the brine in the meat, release of the proteins as well as a tenderizing are achieved.
  • An equipment for applying said method where the meat is tumbled in a sealed tank is characteristic in having ultrasound transducers placed at or inside the portion of the tank where the meat is contained, these ultrasound transducers are arranged such that the meat is subjected to ultrasound as well as comprising a vacuum source and a compressed-air source arranged such that the tank can be pressurized by an alternating pres ⁇ sure between vacuum and overpressure, as during the pressure phases a water-soluble gas being free from oxygen and being meat acidulating such as carbon dioxide and an inert gas such as nitrogen can be let in, respec ⁇ tively. It is insignificant whether the tank is a stationary tank or an unattached movable tank, and it is without importance, too, whether the tank is vertical or horizontal.
  • the tank be rotated to perform a tumbling of the meat or whether inside the tank stirring arms or stirrers are provided for proces ⁇ sing the meat.
  • it influences the actual embodiment of the equipment such as positions of the ultrasound transducers and connection for vacuum/over pressure in the tank.
  • the ultrasound transducers it is preferred to place these inside a concentrically situated sealed tube or cylinder inside the tank and passing through the end bottom and fixed to the frame construction.
  • the tank can appro ⁇ priately be provided with a cooling jacket.
  • the tempera- ture should be kept at a minimum, preperably at approxi ⁇ mately 2°C. Further details pertaining to the equipment are disclosed in the following specification in con ⁇ nection with the attached drawing as well as in the claims.
  • Fig. 1 is a lateral view of an equipment according to the invention illustrating the tank in its tumbling position.
  • Fig. 2 is an end view and partly a sectional view of the equipment as seen from the front.
  • Fig. 3 is a lateral view having the tank tilted to its filling position.
  • Fig. 4 is also a lateral view having the tank tilt ⁇ ing in its discharging position.
  • Fig. 5 is a section of the tube with the ultrasound transducers on line B-B in Fig. 2.
  • Fig. 6 illustrates an enlarged cross section of a transducer fastened inside the tube.
  • Fig. 7 illustrates another design of the equipment according to the invention based on a stationary tank provided with ultrasound transducers at the bottom, and
  • Fig. 8 is a direct horizontal view of the equipment according to Fig. 7 offering a view of the interior of the tank through a plexiglass cover.
  • the equipment comprises a frame 2, at which a sealed pressure/vacuum tank 4 is arranged having access through a specially constructed cover 6.
  • the drum is supported by a tilting frame 8 having two support rol ⁇ lers 10 at the front and on which the drum rests.
  • the tank is resting at a bearing 12 and can be pulled by a motor 14 via a gear such that the tank can be brought to rotate about its axis of rotation.
  • the frame is held by upwardly open bearing bushes 16.
  • the hydraulic cylinders 18 can bring the tank to a filling position (Fig. 3) and a discharging position (Fig. 4) .
  • a sealed tube 22 is placed co- axially, the tube having a square cross-section and a number of ultrasound transducers 24 being placed inside it.
  • the tube protrudes through the end cover 26 of the tank and is fastened, i.e. they are suspended inside the tank and do not rotate. Wires and other electrical equipment are run out through the pipe and gathered in a cabinet 28.
  • the square tube is placed edgeways, cf. Fig.
  • FIG. 6 shows an enlarged cross-section of the position of an ultrasound trans ⁇ ducer.
  • the actual ultrasound transducer has been placed in a bushing, the transducer being vulcanized to the bushing by white nitrite 38.
  • the bushing is fastened to the lateral wall such that the ultrasound transducers are placed directly facing the interior of the tank only being separated by the vulcanizing layer, which proves to absorb only a negligible amount of the energy gener ⁇ ated by the transducer.
  • the other end of the bushing is sealed by an end cover 40 fastened by a nut 42.
  • the end cover comprises an inlet 44 for the transducer.
  • the tube can have other geometric cross-sections than exactly square, e.g. triangular, rectangular or multiangular, cylindrical.
  • the free end of the tube can also be supported in a slide bearing, e.g. fastened in a radially running arm in the tank.
  • the actual ultrasound generator the effect of which is matched to the meat to be cured, is not illustrated nor is the other control equipment.
  • a frequency in the region of 22-29 KHz can be mentioned, preferably 25 KHz and an adjustable effect ranging from 0-400 watt/transducer.
  • the evacuation of the tank and feed of compressed air in the form of carbon dioxide and nitrogen is per ⁇ formed through an especially designed inlet in the cover 26 of the tank. This takes place through special coup ⁇ lings situated at the rotation axis of the tank allowing the tank to rotate during evacuation and pressure feed ⁇ ing of the inert gases.
  • the tank is kept at a rotational speed of 2-20 revolutions per minute during this opera ⁇ tion. Pressure pump, vacuum pump and the gas tanks are not illustrated.
  • the location of the ultrasound transducers offers rather the uptimum transmission of the ultrasonic waves to the content of the tank.
  • the tank can be provided with a cooling jacket not shown in the drawing.
  • the requirement to maintain a low temperature is partly due to veteri ⁇ nary reasons, but also due to the curing of the meat being more efficient at low temperatures.
  • Figs. 7 and 8 illustrate an upright, stationary model, where the tank 4 comprises three supports 46. Underneath the bottom an arrangement comprising seven ultrasound transducers 24 is placed. The tank is pro ⁇ vided with a removable, heavy plexiglass cover 48 facil ⁇ itating a visual survey of the process. The ultrasound transducers, incidentally, are fastened as before. The cover has a connection 50 for pressure/vacuum.

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)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Lors de la salaison d'une viande telle que le porc, le boeuf ou le veau par l'addition de saumure, de préférence par injection, suivie du malaxage de la viande dans un récipient fermé (4), il s'avère que l'on peut sensiblement réduire le temps de traitement en soumettant la viande, lors de son malaxage, à des ultrasons ainsi qu'à une pression alternée entre le vide et la surpression. Pendant les phases de surpression, on ajoute respectivement du gaz carbonique et de l'azote. Le procédé peut s'effectuer dans un appareil comportant un récipient rotatif (4) relié à une source de pression et de vide. Pour assurer un transfert efficace des ultrasons à la viande dans le récipient, des transducteurs à ultrasons sont placés dans un tube fermé monté coaxial dans le récipient.
PCT/DK1992/000113 1991-04-09 1992-04-09 Procede et appareil de salaison de la viande Ceased WO1992018011A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL92301156A PL169245B1 (pl) 1992-04-09 1992-04-09 Sposób konserwowania mięsa i urządzenie do konserwowania mięsa
NO933657A NO933657L (no) 1991-04-09 1993-10-11 Fremgangsmaate og anordning for behandling av kjoett

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK062691A DK62691A (da) 1991-04-09 1991-04-09 Fremgangsmaade ved saltning af koed samt anlaeg til brug ved udoevelse af fremgangsmaaden
DK626/91 1991-04-09

Publications (1)

Publication Number Publication Date
WO1992018011A1 true WO1992018011A1 (fr) 1992-10-29

Family

ID=8095716

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1992/000113 Ceased WO1992018011A1 (fr) 1991-04-09 1992-04-09 Procede et appareil de salaison de la viande

Country Status (5)

Country Link
EP (1) EP0579696A1 (fr)
AU (1) AU1576592A (fr)
DK (1) DK62691A (fr)
NO (1) NO933657L (fr)
WO (1) WO1992018011A1 (fr)

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995018537A1 (fr) * 1994-01-05 1995-07-13 Haahjem, Per, Egil Procede consistant a saumurer et/ou mariner des matieres premieres alimentaires non vegetales
EP0683986A1 (fr) * 1994-05-27 1995-11-29 Societe Des Produits Nestle S.A. Fabrication de jambon cuit
WO1999011138A1 (fr) * 1997-09-01 1999-03-11 Kozari Jozsef Procede et dispositif de marinage rapide notamment de la viande
WO1999063832A1 (fr) 1998-06-05 1999-12-16 Metalquimia, S.A. Machine de traitement de morceaux de viande
WO2000022943A1 (fr) * 1998-10-19 2000-04-27 Fritz Kortschack Procede pour rigidifier la surface d'une masse de chair a saucisse brute par traitement par ultrasons
EP1066762A1 (fr) * 1999-07-07 2001-01-10 Lutetia Procédé et dispositif de traitement de produits alimentaires carnés
WO2001093688A1 (fr) * 2000-06-05 2001-12-13 Spectra Research, Inc. Procede de traitement de la viande
FR2816483A1 (fr) * 2000-11-14 2002-05-17 Armor Inox Sa Baratte de traitement pour produits alimentaires tels que des viandes ou des poissons
EP1042965A3 (fr) * 1999-04-08 2002-10-23 SOLICH GESELLSCHAFT m.b.H Procédé et dispositif pour le traitement des produits alimentaires
EP1407670A1 (fr) * 2002-10-08 2004-04-14 Pepino, S.L. Procédé et appareil de salage et de salaison du jambon
WO2007100261A1 (fr) * 2006-03-02 2007-09-07 Egebjerg Joergen Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé
CN100336454C (zh) * 2004-02-20 2007-09-12 刘长雁 一种节能增效的滚揉机
WO2007109060A3 (fr) * 2006-03-16 2007-11-29 Cargill Inc Saumures de viande
EP1889543A1 (fr) * 2006-08-16 2008-02-20 CFS Slagelse A/S Dispositif et procédé de massage des denrées alimentaires
FR2957493A1 (fr) * 2010-03-22 2011-09-23 Lutetia Procede de traitement de produits alimentaires par refroidissement par un vide pousse.
EP2389813A3 (fr) * 2010-05-31 2012-01-11 Food Concept AG Procédé de traitement d'aliments
CN102626128A (zh) * 2012-04-23 2012-08-08 常熟市凯博不锈钢设备制造有限公司 真空滚揉机的放料装置
ITVR20120166A1 (it) * 2012-08-09 2014-02-10 Grandi Salumifici Italiani S P A Procedimento e apparecchiatura per la stagionatura di un prodotto alimentare, in particolare speck.
EP2550867A4 (fr) * 2010-03-23 2015-03-11 Univ Miyazaki Procédé et dispositif utilisant un traitement sous vide et d'ultrasons résonants pour lutter contre les microbes dans des matières alimentaires
US9005686B2 (en) 2009-05-14 2015-04-14 Cavitus Pty Ltd Density modification
WO2015052506A1 (fr) * 2013-10-09 2015-04-16 The University Of Birmingham Inhibition de la prolifération microbienne et cellulaire dans des substances
CN113892596A (zh) * 2021-09-15 2022-01-07 安徽省徽之韵食品有限公司 一种利用酶制剂制备抗氧化肉制品的加工装置及其加工方法
CN116772508A (zh) * 2022-03-09 2023-09-19 青岛海尔电冰箱有限公司 一种冰箱及其超声处理装置的控制方法
CN116772507A (zh) * 2022-03-09 2023-09-19 青岛海尔电冰箱有限公司 一种冰箱及其超声处理装置的控制方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108323555B (zh) * 2018-05-02 2023-10-27 沈豫浙 三自由度真空滚揉机

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3711896A (en) * 1970-02-25 1973-01-23 Advance Patent Technology Inc Ultra-sonic meat tenderizing apparatus
GB1593821A (en) * 1977-01-04 1981-07-22 Sommer Gmbh & Co Kg Hans Method and apparatus for pickling meat
SE452093B (sv) * 1983-07-14 1987-11-16 Jan Andersson Forfarande for framstellning av saltade och morade animaliska produkter
WO1989008982A1 (fr) * 1988-03-24 1989-10-05 Inject Star Pökelmaschinen Gesellschaft m.b.H. Procede d'agglomeration de matieres contenant de la viande ou analogues a la viande, et dispositif pour la mise en oeuvre de ce procede

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3711896A (en) * 1970-02-25 1973-01-23 Advance Patent Technology Inc Ultra-sonic meat tenderizing apparatus
GB1593821A (en) * 1977-01-04 1981-07-22 Sommer Gmbh & Co Kg Hans Method and apparatus for pickling meat
SE452093B (sv) * 1983-07-14 1987-11-16 Jan Andersson Forfarande for framstellning av saltade och morade animaliska produkter
WO1989008982A1 (fr) * 1988-03-24 1989-10-05 Inject Star Pökelmaschinen Gesellschaft m.b.H. Procede d'agglomeration de matieres contenant de la viande ou analogues a la viande, et dispositif pour la mise en oeuvre de ce procede

Cited By (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1995018537A1 (fr) * 1994-01-05 1995-07-13 Haahjem, Per, Egil Procede consistant a saumurer et/ou mariner des matieres premieres alimentaires non vegetales
EP0683986A1 (fr) * 1994-05-27 1995-11-29 Societe Des Produits Nestle S.A. Fabrication de jambon cuit
US5679391A (en) * 1994-05-27 1997-10-21 Nestec S.A. Process for manufacturing cooked ham
WO1999011138A1 (fr) * 1997-09-01 1999-03-11 Kozari Jozsef Procede et dispositif de marinage rapide notamment de la viande
US6309685B1 (en) 1997-09-01 2001-10-30 KOZáRI JOZSEF Procedure and instrument for the quick pickling of mainly meat
ES2145708A1 (es) * 1998-06-05 2000-07-01 Metalquimia Sa Maquina para procesamiento de piezas carnicas.
WO1999063832A1 (fr) 1998-06-05 1999-12-16 Metalquimia, S.A. Machine de traitement de morceaux de viande
WO2000022943A1 (fr) * 1998-10-19 2000-04-27 Fritz Kortschack Procede pour rigidifier la surface d'une masse de chair a saucisse brute par traitement par ultrasons
AU754697B2 (en) * 1998-10-19 2002-11-21 Fritz Kortschack Method for hardening the surface of sausage meat using ultrasonic treatment
US6737093B1 (en) 1998-10-19 2004-05-18 Fritz Kortschack Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment
EP1042965A3 (fr) * 1999-04-08 2002-10-23 SOLICH GESELLSCHAFT m.b.H Procédé et dispositif pour le traitement des produits alimentaires
EP1066762A1 (fr) * 1999-07-07 2001-01-10 Lutetia Procédé et dispositif de traitement de produits alimentaires carnés
WO2001093688A1 (fr) * 2000-06-05 2001-12-13 Spectra Research, Inc. Procede de traitement de la viande
FR2816483A1 (fr) * 2000-11-14 2002-05-17 Armor Inox Sa Baratte de traitement pour produits alimentaires tels que des viandes ou des poissons
EP1407670A1 (fr) * 2002-10-08 2004-04-14 Pepino, S.L. Procédé et appareil de salage et de salaison du jambon
CN100336454C (zh) * 2004-02-20 2007-09-12 刘长雁 一种节能增效的滚揉机
WO2007100261A1 (fr) * 2006-03-02 2007-09-07 Egebjerg Joergen Méthode de transformation d'un produit brut sous forme de filet de poisson et de crustacé
AU2007227617B2 (en) * 2006-03-16 2014-03-06 Cargill, Incorporated Meat brines
WO2007109060A3 (fr) * 2006-03-16 2007-11-29 Cargill Inc Saumures de viande
EP1889543A1 (fr) * 2006-08-16 2008-02-20 CFS Slagelse A/S Dispositif et procédé de massage des denrées alimentaires
US9005686B2 (en) 2009-05-14 2015-04-14 Cavitus Pty Ltd Density modification
EP2371222A1 (fr) * 2010-03-22 2011-10-05 Lutetia Procede de traitement de produits alimentaires par refroidissement par un vide pousse
FR2957493A1 (fr) * 2010-03-22 2011-09-23 Lutetia Procede de traitement de produits alimentaires par refroidissement par un vide pousse.
EP2550867A4 (fr) * 2010-03-23 2015-03-11 Univ Miyazaki Procédé et dispositif utilisant un traitement sous vide et d'ultrasons résonants pour lutter contre les microbes dans des matières alimentaires
EP2389813A3 (fr) * 2010-05-31 2012-01-11 Food Concept AG Procédé de traitement d'aliments
CN102626128A (zh) * 2012-04-23 2012-08-08 常熟市凯博不锈钢设备制造有限公司 真空滚揉机的放料装置
ITVR20120166A1 (it) * 2012-08-09 2014-02-10 Grandi Salumifici Italiani S P A Procedimento e apparecchiatura per la stagionatura di un prodotto alimentare, in particolare speck.
EP2695529A2 (fr) 2012-08-09 2014-02-12 Grandi Salulimifici Italiani S.p.A. Procédé et équipement pour le vieillissement d'un produit alimentaire
EP2695529A3 (fr) * 2012-08-09 2014-02-19 Grandi Salulimifici Italiani S.p.A. Procédé et équipement pour le vieillissement d'un produit alimentaire
WO2015052506A1 (fr) * 2013-10-09 2015-04-16 The University Of Birmingham Inhibition de la prolifération microbienne et cellulaire dans des substances
CN113892596A (zh) * 2021-09-15 2022-01-07 安徽省徽之韵食品有限公司 一种利用酶制剂制备抗氧化肉制品的加工装置及其加工方法
CN116772508A (zh) * 2022-03-09 2023-09-19 青岛海尔电冰箱有限公司 一种冰箱及其超声处理装置的控制方法
CN116772507A (zh) * 2022-03-09 2023-09-19 青岛海尔电冰箱有限公司 一种冰箱及其超声处理装置的控制方法

Also Published As

Publication number Publication date
AU1576592A (en) 1992-11-17
EP0579696A1 (fr) 1994-01-26
DK62691D0 (da) 1991-04-09
DK62691A (da) 1992-12-10
NO933657D0 (no) 1993-10-11
NO933657L (no) 1993-11-18

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