BR0116011A - Método de amaciar carnes e/ou extinguir micróbios na carne e aparelho apropriado para o mesmo - Google Patents

Método de amaciar carnes e/ou extinguir micróbios na carne e aparelho apropriado para o mesmo

Info

Publication number
BR0116011A
BR0116011A BR0116011-7A BR0116011A BR0116011A BR 0116011 A BR0116011 A BR 0116011A BR 0116011 A BR0116011 A BR 0116011A BR 0116011 A BR0116011 A BR 0116011A
Authority
BR
Brazil
Prior art keywords
meat
capacitor discharge
extinguishing
microbes
chamber
Prior art date
Application number
BR0116011-7A
Other languages
English (en)
Other versions
BR0116011B1 (pt
Inventor
John B Long
Donald Waits
Original Assignee
Hydrodyne 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
Application filed by Hydrodyne Inc filed Critical Hydrodyne Inc
Publication of BR0116011A publication Critical patent/BR0116011A/pt
Publication of BR0116011B1 publication Critical patent/BR0116011B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

"MéTODO DE AMACIAR CARNES E/OU EXTINGUIR MICRóBIOS NA CARNE E APARELHO APROPRIADO PARA O MESMO". O amaciamento aperfeiçoado de carnes é realizado utilizando, individualmente ou em combinação, (1) uma câmara de descarga de capacitor de altura encurtada, (2) uma membrana sobre a qual a carne repousa durante o tratamento e que está localizada na extremidade superior da câmara de descarga de capacitor; (3) estrutura de suporte da came que substancialmente retém a came em posição sobre a membrana durante a descarga de capacitor; (4) um carrossel de avanço angular para fornecer a carne a uma posição acima da câmara de descarga de capacitor e para transportar a carne tratada para uma posição de descarga; (5) uma onda de compressão ou rarefação ou negativa aperfeiçoada; e (6) a combinação tratamento a onda de choque com outras operações.
BRPI0116011-7A 2000-12-08 2001-12-07 método de amaciar carnes e/ou extinguir micróbios na carne e aparelho apropriado para o mesmo. BR0116011B1 (pt)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
US25188000P 2000-12-08 2000-12-08
US25188100P 2000-12-08 2000-12-08
US60/251881 2000-12-08
US60/251880 2000-12-08
US29251301P 2001-05-23 2001-05-23
US60/292513 2001-05-23
PCT/US2001/047352 WO2002062147A2 (en) 2000-12-08 2001-12-07 Shock-wave meat treatment

Publications (2)

Publication Number Publication Date
BR0116011A true BR0116011A (pt) 2004-01-20
BR0116011B1 BR0116011B1 (pt) 2010-12-28

Family

ID=27400493

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0116011-7A BR0116011B1 (pt) 2000-12-08 2001-12-07 método de amaciar carnes e/ou extinguir micróbios na carne e aparelho apropriado para o mesmo.

Country Status (11)

Country Link
US (1) US6669546B2 (pt)
EP (1) EP1341416B1 (pt)
JP (1) JP4087709B2 (pt)
CN (1) CN1592579A (pt)
AT (1) ATE320189T1 (pt)
BR (1) BR0116011B1 (pt)
CA (1) CA2431547C (pt)
DE (1) DE60118039D1 (pt)
MX (1) MXPA03005182A (pt)
NZ (1) NZ526380A (pt)
WO (1) WO2002062147A2 (pt)

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US7011575B2 (en) * 2002-07-15 2006-03-14 Cargill Meat Solutions Corporation Rotating head meat tenderizer
EP1583425B1 (en) 2002-11-18 2010-02-10 Hydrodyne Incorporated Improvement in shock wave tenderization of meat
US20040266328A1 (en) * 2003-05-07 2004-12-30 Hinkey John B. Food processing method and apparatus
BRPI0518330A2 (pt) * 2004-11-19 2008-11-11 Hydrodyne Inc mÉtodo para tratamento de carne, e, aparelho para realizar o mesmo
JP5055553B2 (ja) 2005-03-17 2012-10-24 国立大学法人 熊本大学 食品の処理方法およびこの方法により得られた食品
US20070157729A1 (en) * 2006-01-10 2007-07-12 John Williams Non-explosive shockwave generator system and method for hydrodynamic pressure processing of food products
US7794311B2 (en) * 2008-03-20 2010-09-14 Diversey, Inc. Method and apparatus for cleaning carcasses
US20090324786A1 (en) * 2008-06-25 2009-12-31 Mcnaughton James L Underwater Pressure Arc Discharge System for Disinfection of Food and Food Products
CN106135378A (zh) * 2008-08-21 2016-11-23 荷麦食品公司 采用高压处理通过抑制死后糖酵解改善肌肉品质
JP5526428B2 (ja) * 2009-11-16 2014-06-18 国立大学法人 熊本大学 衝撃波加工装置
CN102349565B (zh) * 2011-10-14 2013-09-04 浙江大学 用于肉制品非热灭菌的在线式高压脉冲电场处理室
DE102013212347B3 (de) * 2013-06-26 2014-07-03 Deutsches Institut Für Lebensmitteltechnik E.V. Vorrichtung und Verfahren zur Stoßwellenbehandlung von Lebensmitteln
KR102135972B1 (ko) * 2013-12-30 2020-07-21 삼성전자주식회사 조리기기 및 그 제어방법
US10433565B2 (en) * 2016-03-24 2019-10-08 Nasglen Pty Ltd Meat tenderness by collagen degradation using HIFU
CN105901470A (zh) * 2016-06-03 2016-08-31 西安交通大学 用于食品研究的水中冲击波汇聚装置、冲击波装置
AU2017355439B2 (en) * 2016-11-03 2022-05-19 Sanuwave, Inc. Acoustic pressure shock waves used for meat processing
US10201167B2 (en) 2016-12-28 2019-02-12 Campbell Soup Company Systems and methods for producing irregular meat chunks
KR101857588B1 (ko) * 2017-07-27 2018-05-15 김인태 양념 고기 제조방법
KR101924023B1 (ko) 2018-04-05 2018-11-30 김은희 고기용 숙성 양념 제조방법
CN110547317B (zh) * 2018-06-01 2021-08-20 佛山市顺德区美的电热电器制造有限公司 肉料嫩化酶解设备、肉料嫩化方法和计算机可读存储介质
CN110897077A (zh) * 2019-11-14 2020-03-24 华南理工大学 一种等离子体活性水真空包装红肉保鲜***及方法
CN113261640A (zh) * 2021-04-21 2021-08-17 南京航空航天大学 基于冲击波及低温等离子体的食品处理装置
CN113575657B (zh) * 2021-07-06 2022-08-02 华中科技大学 一种基于液电脉冲激波的肉排嫩化装置和方法

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US2830912A (en) 1953-06-11 1958-04-15 Reflectone Corp Method of tenderizing food
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Also Published As

Publication number Publication date
MXPA03005182A (es) 2004-10-14
NZ526380A (en) 2004-11-26
CA2431547C (en) 2009-11-10
WO2002062147A2 (en) 2002-08-15
EP1341416A2 (en) 2003-09-10
EP1341416B1 (en) 2006-03-15
JP4087709B2 (ja) 2008-05-21
CA2431547A1 (en) 2002-08-15
BR0116011B1 (pt) 2010-12-28
US20020072318A1 (en) 2002-06-13
DE60118039D1 (de) 2006-05-11
JP2004518434A (ja) 2004-06-24
WO2002062147A3 (en) 2002-11-14
CN1592579A (zh) 2005-03-09
US6669546B2 (en) 2003-12-30
ATE320189T1 (de) 2006-04-15

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Legal Events

Date Code Title Description
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 07/12/2001, OBSERVADAS AS CONDICOES LEGAIS.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 20A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2648 DE 05-10-2021 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.