GB1429840A - Inhibition of warmed-over flavour in meats - Google Patents
Inhibition of warmed-over flavour in meatsInfo
- Publication number
- GB1429840A GB1429840A GB3696173A GB3696173A GB1429840A GB 1429840 A GB1429840 A GB 1429840A GB 3696173 A GB3696173 A GB 3696173A GB 3696173 A GB3696173 A GB 3696173A GB 1429840 A GB1429840 A GB 1429840A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- pyrone
- hydroxy
- flavour
- warmed
- 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 7
- 239000000796 flavoring agent Substances 0.000 title abstract 2
- 235000019634 flavors Nutrition 0.000 title abstract 2
- 230000005764 inhibitory process Effects 0.000 title 1
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- OXXDGKNPRNPMLS-UHFFFAOYSA-N 2-Hydroxy-3-methyl-4H-pyran-4-one Natural products CC1=C(O)OC=CC1=O OXXDGKNPRNPMLS-UHFFFAOYSA-N 0.000 abstract 1
- ZPSJGADGUYYRKE-UHFFFAOYSA-N 2H-pyran-2-one Chemical compound O=C1C=CC=CO1 ZPSJGADGUYYRKE-UHFFFAOYSA-N 0.000 abstract 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 abstract 1
- 235000019687 Lamb Nutrition 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 abstract 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 239000000243 solution Substances 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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
1429840 Meat additives ARMOUR & CO 3 Aug 1973 [4 Aug 1972 3 Nov 1972] 36961/ 73 Headings A2B A2D and A2E To prevent "warmed over" flavour in uncured cooked meat, 0.05 to 2% of a 3- or 5- hydroxy-γ-pyrone is added, before or after cooking, and the meat is then cooled after cooking to below 50‹F and stored for at least 20 minutes above its freezing point. The pyrone may be added dry or in aqueous solution, by injection or by immersing the meat in the solution. The meat may be ground. Preferred additives are 3-hydroxy-2- methyl-4-pyrone, 3-hydroxy-2-ethyl-4-pyrone, and 5-hydroxy-2-hydroxymethyl-4-pyrone. The meat may be pork, lamb, turkey, veal or beef.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US00278061A US3821444A (en) | 1972-08-04 | 1972-08-04 | Inhibition of warmed-over flavor in meats |
| US00303526A US3810998A (en) | 1972-11-03 | 1972-11-03 | Inhibition of warmed-over flavor in uncured cooked meats |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1429840A true GB1429840A (en) | 1976-03-31 |
Family
ID=26958879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3696173A Expired GB1429840A (en) | 1972-08-04 | 1973-08-03 | Inhibition of warmed-over flavour in meats |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA998289A (en) |
| GB (1) | GB1429840A (en) |
-
1973
- 1973-08-03 GB GB3696173A patent/GB1429840A/en not_active Expired
- 1973-08-03 CA CA178,049A patent/CA998289A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CA998289A (en) | 1976-10-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |