USRE30023E - Method for protein fortification of extra pumped meats - Google Patents
Method for protein fortification of extra pumped meats Download PDFInfo
- Publication number
- USRE30023E USRE30023E US05/909,598 US90959878A USRE30023E US RE30023 E USRE30023 E US RE30023E US 90959878 A US90959878 A US 90959878A US RE30023 E USRE30023 E US RE30023E
- Authority
- US
- United States
- Prior art keywords
- protein
- meat
- pumped
- medium
- curing
- 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 - Lifetime
Links
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 42
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 42
- 235000013372 meat Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013622 meat product Nutrition 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract 5
- 102100028633 Cdc42-interacting protein 4 Human genes 0.000 claims abstract 3
- 101710116956 Cdc42-interacting protein 4 Proteins 0.000 claims abstract 3
- 239000012467 final product Substances 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 11
- 238000005086 pumping Methods 0.000 claims description 9
- 210000003205 muscle Anatomy 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 6
- 210000000577 adipose tissue Anatomy 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 235000019737 Animal fat Nutrition 0.000 claims description 2
- 241000283153 Cetacea Species 0.000 claims description 2
- 238000009998 heat setting Methods 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 210000001519 tissue Anatomy 0.000 claims 2
- 230000000887 hydrating effect Effects 0.000 claims 1
- 238000002347 injection Methods 0.000 abstract description 9
- 239000007924 injection Substances 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000002609 medium Substances 0.000 description 23
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000019542 Cured Meats Nutrition 0.000 description 4
- 210000001367 artery Anatomy 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 4
- 210000003462 vein Anatomy 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Substances [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 229940071440 soy protein isolate Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 230000002427 irreversible effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000010344 sodium nitrate Nutrition 0.000 description 2
- 239000004317 sodium nitrate Substances 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 229910052816 inorganic phosphate Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- MLIKYFGFHUYZAL-UHFFFAOYSA-K trisodium;hydron;phosphonato phosphate Chemical compound [Na+].[Na+].[Na+].OP([O-])(=O)OP([O-])([O-])=O MLIKYFGFHUYZAL-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- E—FIXED CONSTRUCTIONS
- E21—EARTH OR ROCK DRILLING; MINING
- E21B—EARTH OR ROCK DRILLING; OBTAINING OIL, GAS, WATER, SOLUBLE OR MELTABLE MATERIALS OR A SLURRY OF MINERALS FROM WELLS
- E21B10/00—Drill bits
- E21B10/003—Drill bits with cutting edges facing in opposite axial directions
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
-
- 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
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
Definitions
- the present invention relates to protein fortification of cured meats.
- hams are injected with aqueous solutions of table salt and sodium polyphosphate, which not only cause an improved color but also a better juice retention.
- table salt and sodium polyphosphate which not only cause an improved color but also a better juice retention.
- the objects of this invention are fulfilled by controlled preparation of a curing medium containing proteinaceous material, oleaginous material, and conventional curing ingredients.
- the medium is stitch pumped into the muscle tissue of the meat, taking care to avoid injection solely into veins and arteries.
- the product of the present invention is a uniquely prepared high protein curing medium which is particularly advantageous in extra-pumping meats.
- the curing medium is composed of, in addition to conventional curing ingredients, proteinaceous material and, if desired, oleaginous materials.
- the proteinaceous material of the curing medium is a food grade isolate, substantially devoid of the fibrous and carbohydrate materials naturally occurring in concert with the protein.
- the isolate is derived from either vegetable or animal sources provided it possesses physical and chemical characteristics amendable to the formation of an emulsion with hydrogenated vegetable oil, particularly that of salt tolerance; i.e., is stable in the presence of salt. Additionally, the isolate must form an irreversible gel upon heat setting. Gelatin, although a protein, is not within contemplation of this invention because it does not form an irreversible gel. Also, the protein isolate must be capable of providing the nutritional value of natural meat protein-gelatin also lacks this capability. Soy protein isolate is preferred for purposes of the present invention. It is important to note that other nutritious proteinaceous materials derived from both animal and vegetable sources can be utilized in the present invention provided they are modified to form stable dispersions or emulsions compatible with curing solids.
- the amount of protein incorporated into the curing medium will be sufficient to provide a meat, pumped to in excess of 140% of its original or green weight, with the same nourishing proteinaceous posture as that of an unpumped meat. This amount must be in excess of 6% by weight of the curing medium. However, the amount cannot be so great as to render the curing medium too viscous to be pumped through injection needles. The precise amount will vary depending on the desired texture, flavor, taste, appearance, and type of meat product.
- protein isolate is utilized in an amount of from about 7-10% by weight of the curing medium.
- the final meat product will have an overall protein content of from about 17 to about 20% by weight of the meat for proper proteinaceous posture.
- oleaginous materials such as hydrogenated vegetable oil, rendered animal fat such as beef tallow and lard, and adipose tissue can also be incorporated into the curing medium.
- the medium will be in the form of an emulsion rather than a watery dispersion.
- This form is quite advantageous for several reasons. For example, since the level of solubility of protein in water is at most a colloidal dispersion, the emulsion will provide improved stability over the dispersion. Additionally, the emulsion serves to improve the cohesion of meat chunks when cured meats are rendered and subsequently recompacted.
- the oleaginous material of the present invention can be selected from any of the many vegetable oils commercially available. Alternatively, other oils, rendered animal fats such as beef tallow and lard, and adipose tissue can be employed.
- the oils of this invention may be, for example, soy oil, corn oil, peanut oil, etc.
- the amount of oil can be 0 to 15% depending on whether a thick emulsion or dispersed solution is desired. It is preferred to utilize an emulsion having about 9% oil by weight of the curing medium.
- the other curing ingredients are, for example, inorganic phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, trisodium pyrophosphate, and monosodium orthophosphate; salts such as sodium chloride and sodium erythobate; inorganic nitrogen sources such as sodium nitrate and nitrite; sugar such as that commonly used in meat curing; and, of course, water.
- inorganic phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, trisodium pyrophosphate, and monosodium orthophosphate
- salts such as sodium chloride and sodium erythobate
- inorganic nitrogen sources such as sodium nitrate and nitrite
- sugar such as that commonly used in meat curing
- water water
- a typical formulation by weight based on overall weight of the curing medium for the present invention will contain 75 to 90% water, 4.0 to 10.0% NaCl, 0.1 to 2.0% sugar, 0.05 to 0.2% sodium nitrite, 0.005 to 0.01% sodium nitrate, and 0.05 to 0.2% sodium erythobate.
- the protein isolate must be hydrated, in intimate contact with the water, prior to the addition of the curing salts.
- the phosphate and other salts must be added to the hydrated protein in dry form. If the hydrated protein is added to a solution of the phosphate, the protein will curd like cottage cheese. These curds significantly reduce the injection capability of the curing medium and will cause precipitation or unwarranted degradation of protein during the curing cycle. Additionally, previous problems in regard to moisture retention are significant results. It is believed that previous failures in extra pumping hams with protein isolates may have resulted from failure to observe this critical order of addition.
- the curing medium is particularly desirable for pumping cured meats such as pork or red meat, poultry, fish, beef brisket, beef rounds and preferably hams to from about 140 to about 165% of their green weights. Even meats such as whale and mutton are within contemplation of this invention. Also the meats need not be fresh, they can also be washed meats.
- the curing medium is stitch pumped directly into the muscle tissue of the meat. More specifically, meats for canned hams are excised from the bone prior to injection and if desired are recompacted and then injected. It is important to note that meats can be pumped to as low as 110% of green weight and distinctions over the prior art can still be observed. Although the distinctions are not nearly as drastic as at the 140% pumps, they are nonetheless characteristically different from other pumping procedures.
- the product of this invention is a novel meat product which is uniformly distributed with an added protein gel.
- the meat-like gel is irreversibly heat set such that greater than 50% of the meat product consists of non-meat material yet the nutritional and textural properties of the meat are maintained.
- the elimination of protein separation is believed due to the fact that by changing the order of addition, the protein is more completely hydrated such that upon curing, the curing medium is converted to a gel, wherein the protein retains its hydrated form, thus remaining intact.
- the hams weighing approximately 18 lbs. were skinned, defatted and deboned by seaming the muscles.
- the meat was divided into three categories:
- the curing medium was prepared by first dispersing 2.336 lbs. of .[.hydrolyzed.]. soy protein isolate into 28.05 lbs. of water. Then the following amounts of solids were added:
- the ham leans were stitch pumped with this dispersion.
- the weight was pumped to 38.5 lbs. or 147% of the green weight with no undesirable separation of protein.
- the ham was allowed to cure for 48 hours, then the leans were placed in a vacuum tumbler and 28 inches of vacuum was applied. They were tumbled for 6 hours, removed and pumped with an identical curing medium.
- the weight was increased to 42.6875 lbs. or a yield of 163% of green weight, with still no separation of protein.
- Example 2 Same as Example 1 except 9% of the curing medium (water portion) is replaced by hydrogenated vegetable oil. An emulsion is formed and injected. There are excellent results.
- Example 2 Same as Example 1 except part of the water is held out to dissolve the phosphate prior to admixing it with the protein. Curds form in the curing medium. Injection results in undesirable separation of protein and off-taste.
- Example 2 Same formula as Example 1 except that the ham was pumped to 147% of green weight, placed in a meat massager for 18 hours and then heat processed for cure.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Geology (AREA)
- Mining & Mineral Resources (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Fluid Mechanics (AREA)
- Inorganic Chemistry (AREA)
- Geochemistry & Mineralogy (AREA)
- Environmental & Geological Engineering (AREA)
- Physics & Mathematics (AREA)
- General Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US50021974A | 1974-08-26 | 1974-08-26 |
Related Parent Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US50021974A Continuation-In-Part | 1974-08-26 | 1974-08-26 | |
| US05/665,830 Reissue US3989851A (en) | 1974-08-26 | 1976-03-11 | Method for protein fortification of extra pumped meats |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| USRE30023E true USRE30023E (en) | 1979-06-05 |
Family
ID=23988529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US05/909,598 Expired - Lifetime USRE30023E (en) | 1974-08-26 | 1978-05-25 | Method for protein fortification of extra pumped meats |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | USRE30023E (es) |
| CA (1) | CA1068541A (es) |
| ES (1) | ES440436A1 (es) |
| FR (1) | FR2282814A1 (es) |
| GB (1) | GB1462329A (es) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2512330A1 (fr) * | 1981-09-09 | 1983-03-11 | Campbell Soup Co | Produits a base de viande stabilises et enrichis nutritivement, et leur procede de preparation |
| US4381316A (en) | 1979-12-31 | 1983-04-26 | Nutrisearch Company | Whey protein fortified cured meat and process for preparation |
| US4543260A (en) | 1979-10-26 | 1985-09-24 | Stauffer Chemical Company | Process for curing bacon, product thereof and composition therefor |
| US4960599A (en) * | 1989-09-20 | 1990-10-02 | Cozzini, Inc. | Cold particle suspension and injection process for meat |
| US5084286A (en) * | 1990-05-04 | 1992-01-28 | Moody Henry C | Method of preparing tenderized meat |
| US5192570A (en) * | 1991-06-07 | 1993-03-09 | Bender Fredric G | Process for treating red meat to control bacterial contamination and/or growth |
| US5262186A (en) * | 1991-06-07 | 1993-11-16 | Rhone Poulenc Specialty Chemicals Co. | Process for treating fish and shellfish to control bacterial contamination and/or growth |
| US5283073A (en) * | 1989-02-09 | 1994-02-01 | Rhone-Poulenc Specialty Chemicals Co. | Process for treating poultry carcasses to control bacterial contamination and/or growth |
| US5512309A (en) * | 1989-02-09 | 1996-04-30 | Rhone-Poulenc Inc. | Process for treating poultry carcasses to increase shelf-life |
| US5635231A (en) * | 1996-03-19 | 1997-06-03 | Rhone-Poulenc Inc. | Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth |
| US5700507A (en) * | 1995-07-21 | 1997-12-23 | Rhone-Poulenc Inc. | Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2442663A (en) * | 1943-10-29 | 1948-06-01 | Ind Patents Corp | Meat curing |
| US2767096A (en) * | 1952-12-16 | 1956-10-16 | Trustees Of Amherst College | Method of treating food animals |
| US3506455A (en) * | 1967-10-09 | 1970-04-14 | Unilever Ltd | Process of impregnating meat |
| US3552978A (en) * | 1965-02-15 | 1971-01-05 | Vasco Ind Corp | Method for improving the quality of meat-containing foods |
| US3573063A (en) * | 1969-12-31 | 1971-03-30 | Beverly E Williams | Processes for improving the flavor,tenderness,juiciness and appearance of meats using natural animal products |
| US3615689A (en) * | 1968-04-08 | 1971-10-26 | Swift & Co | Poultry processing |
| US3649299A (en) * | 1970-03-17 | 1972-03-14 | Jeffrey John Sholl | Method of limiting the depth of penetration of tenderizing and/or flavoring liquids into meat |
| US3681095A (en) * | 1966-04-12 | 1972-08-01 | Vasco Ind Corp | Method of preserving dehydrated raw animal meat |
| US3782975A (en) * | 1971-10-01 | 1974-01-01 | Milo Don Appleman | Method of producing cured low sodium meat products |
| US3835223A (en) * | 1970-02-24 | 1974-09-10 | Armour & Co | Self-basting poultry product and method of preparation |
-
1975
- 1975-08-01 CA CA232,698A patent/CA1068541A/en not_active Expired
- 1975-08-15 GB GB3403175A patent/GB1462329A/en not_active Expired
- 1975-08-25 FR FR7526138A patent/FR2282814A1/fr active Granted
- 1975-08-25 ES ES440436A patent/ES440436A1/es not_active Expired
-
1978
- 1978-05-25 US US05/909,598 patent/USRE30023E/en not_active Expired - Lifetime
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2442663A (en) * | 1943-10-29 | 1948-06-01 | Ind Patents Corp | Meat curing |
| US2767096A (en) * | 1952-12-16 | 1956-10-16 | Trustees Of Amherst College | Method of treating food animals |
| US3552978A (en) * | 1965-02-15 | 1971-01-05 | Vasco Ind Corp | Method for improving the quality of meat-containing foods |
| US3681095A (en) * | 1966-04-12 | 1972-08-01 | Vasco Ind Corp | Method of preserving dehydrated raw animal meat |
| US3506455A (en) * | 1967-10-09 | 1970-04-14 | Unilever Ltd | Process of impregnating meat |
| US3615689A (en) * | 1968-04-08 | 1971-10-26 | Swift & Co | Poultry processing |
| US3573063A (en) * | 1969-12-31 | 1971-03-30 | Beverly E Williams | Processes for improving the flavor,tenderness,juiciness and appearance of meats using natural animal products |
| US3835223A (en) * | 1970-02-24 | 1974-09-10 | Armour & Co | Self-basting poultry product and method of preparation |
| US3649299A (en) * | 1970-03-17 | 1972-03-14 | Jeffrey John Sholl | Method of limiting the depth of penetration of tenderizing and/or flavoring liquids into meat |
| US3782975A (en) * | 1971-10-01 | 1974-01-01 | Milo Don Appleman | Method of producing cured low sodium meat products |
Non-Patent Citations (1)
| Title |
|---|
| Moerman; Investigation into the Application of Promine-D in Cooked Canned Hams (Report No. R2239) by the Central Institute for Nutrition and Food Research in Brussels in Aug. 1966. * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4543260A (en) | 1979-10-26 | 1985-09-24 | Stauffer Chemical Company | Process for curing bacon, product thereof and composition therefor |
| US4381316A (en) | 1979-12-31 | 1983-04-26 | Nutrisearch Company | Whey protein fortified cured meat and process for preparation |
| FR2512330A1 (fr) * | 1981-09-09 | 1983-03-11 | Campbell Soup Co | Produits a base de viande stabilises et enrichis nutritivement, et leur procede de preparation |
| US5283073A (en) * | 1989-02-09 | 1994-02-01 | Rhone-Poulenc Specialty Chemicals Co. | Process for treating poultry carcasses to control bacterial contamination and/or growth |
| US5512309A (en) * | 1989-02-09 | 1996-04-30 | Rhone-Poulenc Inc. | Process for treating poultry carcasses to increase shelf-life |
| US4960599A (en) * | 1989-09-20 | 1990-10-02 | Cozzini, Inc. | Cold particle suspension and injection process for meat |
| US5084286A (en) * | 1990-05-04 | 1992-01-28 | Moody Henry C | Method of preparing tenderized meat |
| US5192570A (en) * | 1991-06-07 | 1993-03-09 | Bender Fredric G | Process for treating red meat to control bacterial contamination and/or growth |
| US5262186A (en) * | 1991-06-07 | 1993-11-16 | Rhone Poulenc Specialty Chemicals Co. | Process for treating fish and shellfish to control bacterial contamination and/or growth |
| US5354568A (en) * | 1991-06-07 | 1994-10-11 | Rhone-Poulenc Specialty Chemicals Co. | Process for treating red meat to control bacterial contamination and/or growth |
| US5700507A (en) * | 1995-07-21 | 1997-12-23 | Rhone-Poulenc Inc. | Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth |
| US5635231A (en) * | 1996-03-19 | 1997-06-03 | Rhone-Poulenc Inc. | Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1068541A (en) | 1979-12-25 |
| ES440436A1 (es) | 1977-03-01 |
| FR2282814A1 (fr) | 1976-03-26 |
| GB1462329A (en) | 1977-01-26 |
| FR2282814B1 (es) | 1981-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3989851A (en) | Method for protein fortification of extra pumped meats | |
| US4402987A (en) | Nutritionally enriched and stabilized meat products and method of producing such products | |
| US10292410B2 (en) | Injectable protein product | |
| US5489443A (en) | Process for treating pork cuts with PSE pork and composition thereof | |
| US4746522A (en) | Composition and method for treating meat to reduce moisture loss during cooking | |
| DE68904380T2 (de) | Verfahren zum einlegen oder poekeln von fleisch. | |
| USRE30023E (en) | Method for protein fortification of extra pumped meats | |
| US20060073262A1 (en) | Meat alernative | |
| US4381316A (en) | Whey protein fortified cured meat and process for preparation | |
| US4411917A (en) | Fabricated shellfish products containing whey protein concentrate composition and method of preparation | |
| US3573063A (en) | Processes for improving the flavor,tenderness,juiciness and appearance of meats using natural animal products | |
| US4164589A (en) | Meat pumping process | |
| US4407833A (en) | Whey protein fortified red meat and process for preparation | |
| US4407831A (en) | Whey protein fortified fish and process for preparation | |
| CA1170899A (en) | Protein fortified cured meat | |
| EP1085825B1 (en) | Novel meat product comprising yogurt and process for producing the same | |
| US3253931A (en) | Method of dehydrating meat and product | |
| US2888351A (en) | Sausages encased in impermeable films | |
| FI59525B (fi) | Foerfarande foer framstaellning av en koettprodukt | |
| Price | Low fat/salt cured meat products | |
| KR20030081764A (ko) | 기능성이 강화된 재구성육의 제조방법 | |
| JP2006223139A (ja) | 豚肉を使用した霜降り状の食肉製品又は食肉の製造方法 | |
| JP2000210054A (ja) | 畜肉加工食品用結着剤およびそれを利用した畜肉加工食品 | |
| WO2011025794A1 (en) | Method for increasing moisture retention and yield in meat and meat products | |
| GB2126865A (en) | Improvements in and relating to the processing of meat |