[go: up one dir, main page]

MXPA04003632A - Method for tenderizing chicken or pork. - Google Patents

Method for tenderizing chicken or pork.

Info

Publication number
MXPA04003632A
MXPA04003632A MXPA04003632A MXPA04003632A MXPA04003632A MX PA04003632 A MXPA04003632 A MX PA04003632A MX PA04003632 A MXPA04003632 A MX PA04003632A MX PA04003632 A MXPA04003632 A MX PA04003632A MX PA04003632 A MXPA04003632 A MX PA04003632A
Authority
MX
Mexico
Prior art keywords
pork
chicken
tenderizing
naturally tough
tough chicken
Prior art date
Application number
MXPA04003632A
Other languages
Spanish (es)
Inventor
Frank Teran James
Original Assignee
Micro Tender Ind Inc
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
Priority claimed from US09/982,570 external-priority patent/US6814989B2/en
Priority claimed from US09/982,569 external-priority patent/US20030118693A1/en
Application filed by Micro Tender Ind Inc filed Critical Micro Tender Ind Inc
Publication of MXPA04003632A publication Critical patent/MXPA04003632A/en

Links

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
    • 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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

A method of tenderizing naturally tough chicken or pork comprising providing a suitable grade of naturally tough chicken or pork and treating the naturally tough chicken or pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.
MXPA04003632A 2001-10-16 2001-11-16 Method for tenderizing chicken or pork. MXPA04003632A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US09/982,570 US6814989B2 (en) 2001-10-16 2001-10-16 Method for tenderizing pork
US09/982,569 US20030118693A1 (en) 2001-10-16 2001-10-16 Method for tenderizing chicken
PCT/US2001/043484 WO2003032754A1 (en) 2001-10-16 2001-11-16 Method for tenderizing chicken or pork

Publications (1)

Publication Number Publication Date
MXPA04003632A true MXPA04003632A (en) 2004-07-27

Family

ID=27130621

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA04003632A MXPA04003632A (en) 2001-10-16 2001-11-16 Method for tenderizing chicken or pork.

Country Status (10)

Country Link
EP (1) EP1441601A1 (en)
JP (1) JP2005505292A (en)
KR (1) KR20040045836A (en)
CN (1) CN1582118A (en)
AU (1) AU2002226917B2 (en)
BR (1) BR0117152A (en)
CA (1) CA2466163A1 (en)
IL (1) IL161427A0 (en)
MX (1) MXPA04003632A (en)
WO (1) WO2003032754A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7250184B2 (en) * 2004-08-23 2007-07-31 Micro-Tender Industries Composition and method for tenderizing meat
CN101999437A (en) * 2010-11-16 2011-04-06 河南工业大学 Method for controlling juice loss of frozen and fresh chicken breast in cold chain
JP2011092216A (en) * 2011-02-14 2011-05-12 Maruha Nichiro Foods Inc Method for production of softened fish meat and meat
CN104054999B (en) * 2014-03-18 2015-10-21 浙江省海洋开发研究院 A kind of squid Tenderization liquid and preparation thereof, application process
CN104172264A (en) * 2014-08-27 2014-12-03 安徽刘郎食品有限公司 Spiced pork preparing method
CN106993760A (en) * 2017-04-17 2017-08-01 河南牧业经济学院 A kind of low nitre stewed pig hoof of less salt and preparation method thereof
CN109757669A (en) * 2019-03-13 2019-05-17 山东天博食品配料有限公司 A kind of instant leisure chicken cutlet and preparation method thereof
KR102080134B1 (en) * 2019-06-07 2020-02-21 주식회사 미트트리 A processed meat and manufacturing method thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2963376A (en) * 1958-07-14 1960-12-06 Swift & Co Process of treating comminuted meat products
US4539210A (en) * 1978-08-07 1985-09-03 Peter M. O'Connell Process for making a structured meat product
US5512015A (en) * 1995-06-06 1996-04-30 Teran; James Meat tenderization process for a microwavable meat product
US6319527B1 (en) * 1999-10-26 2001-11-20 Distinctive Brands, Inc. Method of preparing a uniformly tender meat product

Also Published As

Publication number Publication date
BR0117152A (en) 2004-11-23
CN1582118A (en) 2005-02-16
EP1441601A1 (en) 2004-08-04
CA2466163A1 (en) 2003-04-24
WO2003032754A1 (en) 2003-04-24
JP2005505292A (en) 2005-02-24
KR20040045836A (en) 2004-06-02
IL161427A0 (en) 2004-09-27
AU2002226917B2 (en) 2005-07-28

Similar Documents

Publication Publication Date Title
CA2188542A1 (en) A method for improving the solubility of vegetable proteins
GB9710475D0 (en) Gene silencing
DE69841437D1 (en) BACTERIAL VACCINES, CONTAINING AUXOTROPHIC ATTENUATED LISTRIES, EXPRESSING HETEROLOGIST ANTIGENE
NZ316787A (en) Methods and compositions for the selective modification of nucleic acids
MY139056A (en) Microbially-expressed thermotolerant phytase for animal feed
AU3438900A (en) Use of trehalose for stabilising a liquid vaccine
PA8526301A1 (en) FOOD PRODUCTS FOR AQUATIC LIFE AND FOOD METHOD FOR THE SAME
BR9713377A (en) Beauvericin detoxification methods and compositions
MXPA04003632A (en) Method for tenderizing chicken or pork.
EP0783316A4 (en) Synthetic antibiotics
MX2007002227A (en) Composition and method for tenderizing meat.
IL154776A0 (en) Method for the preparation of 21-hydroxy-6, 19-oxidoprogesterone and derivatives thereof
DE60022885D1 (en) METHOD FOR MOUTHING MEAT
DE69924492D1 (en) METHOD FOR MATURING CHEESE
NZ320259A (en) Deodorizing preparations containing cationic biopolymers, aluminium hydrochlorate and esterase inhibitors
AU3162097A (en) Retinoid metabolizing protein
IL161080A0 (en) An enzyme mixture and method for tenderizing raw beef
ATE288498T1 (en) METHODS FOR INHIBITING HELICOBACTER PYLORI
AU2003267342A1 (en) Stuffing agent for leather based on mixtures of modified, native oils with alcoxylated alkanols, use thereof and method for treating leather
BR9915442A (en) Method for covering a food product with collagen
MXPA04010915A (en) Dynamic human resources knowledge base and process.
DE59807569D1 (en) METHOD FOR PRODUCING AMIDES
AU1927601A (en) Catalytic RNAs with aminoacylation activity
ATE228767T1 (en) METHOD AND DEVICE FOR PRESERVING FOOD
WO1998030687A3 (en) Protein containing an srcr domain