GB1307420A - Method of tenderizing meat by low-temperature heating - Google Patents
Method of tenderizing meat by low-temperature heatingInfo
- Publication number
- GB1307420A GB1307420A GB5050570A GB5050570A GB1307420A GB 1307420 A GB1307420 A GB 1307420A GB 5050570 A GB5050570 A GB 5050570A GB 5050570 A GB5050570 A GB 5050570A GB 1307420 A GB1307420 A GB 1307420A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- chamber
- tenderising
- oct
- passed
- 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
- 235000013372 meat Nutrition 0.000 title abstract 6
- 238000010438 heat treatment Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 230000001580 bacterial effect Effects 0.000 abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 abstract 1
- 208000032107 Rigor Mortis Diseases 0.000 abstract 1
- 235000013334 alcoholic beverage Nutrition 0.000 abstract 1
- 238000003780 insertion Methods 0.000 abstract 1
- 230000037431 insertion Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000007921 spray Substances 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
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1307420 Tenderising meat E LAAKKONEN 23 Oct 1970 [28 Oct 1969] 50505/70 Heading A2E A method of tenderising meat comprises inserting a carcase or part thereof which has a bacterial content on the surface of less than 100 bacteria/cm<SP>2</SP>, after slaughter but before the onset of rigor mortis, into a tenderising chamber which has a temperature of 50-70C and a relative humidity of at least 80% and maintaining it at the said temperature range for 6-48 hours. During the heating of the meat air which has passed through a bacterial filter is passed through the chamber. The meat may be treated with salt, citric acid or a citrate to reduce its bacterial content and to season it prior to insertion in the chamber. The chamber may be heated by steam, and the steam pressure may be regulated by adding vapours of another component such as alcoholic beverages or spice oils. The tenderised meat may be cooled with cold water spray after removal from the chamber and then transferred to a cooler.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI693098A FI44977C (en) | 1969-10-28 | 1969-10-28 | Method of thermally mincing meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1307420A true GB1307420A (en) | 1973-02-21 |
Family
ID=8507998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5050570A Expired GB1307420A (en) | 1969-10-28 | 1970-10-23 | Method of tenderizing meat by low-temperature heating |
Country Status (9)
| Country | Link |
|---|---|
| AT (1) | AT315624B (en) |
| CA (1) | CA922963A (en) |
| CH (1) | CH518678A (en) |
| DE (1) | DE2052492A1 (en) |
| FI (1) | FI44977C (en) |
| FR (1) | FR2066813A5 (en) |
| GB (1) | GB1307420A (en) |
| NL (1) | NL7015706A (en) |
| SE (1) | SE359435B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128842A (en) * | 2021-10-15 | 2022-03-04 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving mutton tenderness |
-
1969
- 1969-10-28 FI FI693098A patent/FI44977C/en active
-
1970
- 1970-10-23 SE SE14312/70A patent/SE359435B/xx unknown
- 1970-10-23 GB GB5050570A patent/GB1307420A/en not_active Expired
- 1970-10-26 DE DE19702052492 patent/DE2052492A1/en active Pending
- 1970-10-27 CA CA096646A patent/CA922963A/en not_active Expired
- 1970-10-27 NL NL7015706A patent/NL7015706A/xx unknown
- 1970-10-28 CH CH1602370A patent/CH518678A/en not_active IP Right Cessation
- 1970-10-28 FR FR7039603A patent/FR2066813A5/fr not_active Expired
- 1970-10-28 AT AT969170A patent/AT315624B/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128842A (en) * | 2021-10-15 | 2022-03-04 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving mutton tenderness |
| CN114128842B (en) * | 2021-10-15 | 2023-08-08 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving tenderness of mutton |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2066813A5 (en) | 1971-08-06 |
| FI44977B (en) | 1971-11-01 |
| CA922963A (en) | 1973-03-20 |
| FI44977C (en) | 1972-02-10 |
| NL7015706A (en) | 1971-05-03 |
| DE2052492A1 (en) | 1971-05-06 |
| CH518678A (en) | 1972-02-15 |
| SE359435B (en) | 1973-09-03 |
| AT315624B (en) | 1974-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101904516B (en) | Rapid processing method of smoked and dried products | |
| Bratzler et al. | Smoke flavor as related to phenol, carbonyl and acid content of bologna | |
| SMITH et al. | Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts | |
| DK629887A (en) | METHOD OF TREATING MEAT | |
| Spinelli et al. | Effects of processing on the amine content of pork bellies | |
| Poysky et al. | Inactivation of Listeria monocytogenes on hot-smoked salmon by the interaction of heat and smoke or liquid smoke | |
| US3193391A (en) | Use of bacteria in cured meats | |
| US3493392A (en) | Tuna processing | |
| Sofos et al. | Clostridium botulinum control by sodium nitrite and sorbic acid in various meat and soy protein formulations | |
| GB1307420A (en) | Method of tenderizing meat by low-temperature heating | |
| US20070141228A1 (en) | Substantially sodium nitrate/nitrite free pork products and method for producing same | |
| FR2795922B1 (en) | METHOD AND DEVICE FOR PROCESSING MEAT FOOD PRODUCTS PREPARED BY VACUUM MIXING | |
| Jones et al. | Influence of packaging on microbiological, chemical and sensory changes in chill‐stored turkey portions | |
| CN107549290A (en) | A kind of composite fresh-keeping method of pelyad | |
| CN106305982A (en) | Preservative for iced fresh chicken and preservation method of preservative | |
| KR880003569A (en) | Manufacturing method of acidified ground meat and its products | |
| US2528079A (en) | Tenderization of meat | |
| US2351614A (en) | Meat process and product | |
| Kemp et al. | Effect of potassium sorbate and vacuum packaging on the quality and microflora of dry‐cured intact and boneless hams | |
| GB339172A (en) | Method of rapid chilling, and freezing and de-frosting for the transportation and preservation of food products | |
| CN112715871A (en) | Dace processing method capable of improving taste | |
| Hurley et al. | Factors Affecting Poultry Flavor: 1. Inorganic Constituents | |
| US1385352A (en) | Process of preparing malted food products | |
| Rogers et al. | Sensory differentiation of beef tenderness and juiciness components over short intervals of cooking time | |
| Gray et al. | A comparison of proline and putrescine as precursors of N‐nitrosopyrrolidine in nitrite‐treated pork systems |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed [section 19, patents act 1949] | ||
| PCNP | Patent ceased through non-payment of renewal fee |