GB875339A - Method of tenderizing and flavouring meat - Google Patents
Method of tenderizing and flavouring meatInfo
- Publication number
- GB875339A GB875339A GB5917/60A GB591760A GB875339A GB 875339 A GB875339 A GB 875339A GB 5917/60 A GB5917/60 A GB 5917/60A GB 591760 A GB591760 A GB 591760A GB 875339 A GB875339 A GB 875339A
- Authority
- GB
- United Kingdom
- Prior art keywords
- space
- temperature
- meat
- thamnidium
- hours
- 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 3
- 238000000034 method Methods 0.000 title abstract 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 2
- 241001450872 Thamnidium Species 0.000 abstract 2
- XOLBLPGZBRYERU-UHFFFAOYSA-N SnO2 Inorganic materials O=[Sn]=O XOLBLPGZBRYERU-UHFFFAOYSA-N 0.000 abstract 1
- 241001450871 Thamnidium elegans Species 0.000 abstract 1
- 241000156345 Thremma anomalum Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000005367 electrostatic precipitation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 150000002314 glycerols Chemical class 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
- PIILXFBHQILWPS-UHFFFAOYSA-N tributyltin Chemical compound CCCC[Sn](CCCC)CCCC PIILXFBHQILWPS-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
- A23L13/72—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Meat is tenderized and improved in flavour by an approximately 48-hour treatment comprising introducing it at a temperature of approximately 35 DEG F. into an enclosed space having for all, or part of, the treatment cycle a relative humidity of 90%, or higher, e.g. 100% or super saturation level, into which space the mould Thamnidium, e.g. T. elegans, T. anomalum, are periodically introduced, raising the temperature of the meat to 60 DEG to 75 DEG F., maintaining its temperature at 65 DEG to 75 DEG F. for 32 hours or more, and then cooling it to 32 DEG to 35 DEG F. in less than 8 hours, the space being periodically sterilized during the process, e.g. using electrostatic precipitation and/or chemical sprays comprising propylene glycol or tributyl tin dioxide. The Thamnidium mould strains may be introduced into the space by spraying in, in the form of a glycerol suspension and/or may be dispersed in sawdust lying in the space. U.S.A. Specification 2,816,836 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5917/60A GB875339A (en) | 1960-02-19 | 1960-02-19 | Method of tenderizing and flavouring meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5917/60A GB875339A (en) | 1960-02-19 | 1960-02-19 | Method of tenderizing and flavouring meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB875339A true GB875339A (en) | 1961-08-16 |
Family
ID=9805052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5917/60A Expired GB875339A (en) | 1960-02-19 | 1960-02-19 | Method of tenderizing and flavouring meat |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB875339A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011161028A1 (en) | 2010-06-21 | 2011-12-29 | Lucas Oechslin | Process for upgrading fresh meat |
| WO2012146566A1 (en) * | 2011-04-23 | 2012-11-01 | Lucas Oechslin | Method for improving pork |
| WO2012146564A1 (en) | 2011-04-23 | 2012-11-01 | Marco Tessaro | Method for improving fresh meat |
-
1960
- 1960-02-19 GB GB5917/60A patent/GB875339A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011161028A1 (en) | 2010-06-21 | 2011-12-29 | Lucas Oechslin | Process for upgrading fresh meat |
| WO2012146566A1 (en) * | 2011-04-23 | 2012-11-01 | Lucas Oechslin | Method for improving pork |
| WO2012146564A1 (en) | 2011-04-23 | 2012-11-01 | Marco Tessaro | Method for improving fresh meat |
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