BR0117152A - Método para amaciar carne de frango ou porco - Google Patents

Método para amaciar carne de frango ou porco

Info

Publication number
BR0117152A
BR0117152A BR0117152-6A BR0117152A BR0117152A BR 0117152 A BR0117152 A BR 0117152A BR 0117152 A BR0117152 A BR 0117152A BR 0117152 A BR0117152 A BR 0117152A
Authority
BR
Brazil
Prior art keywords
chicken
pork
tenderizing
pork meat
naturally hard
Prior art date
Application number
BR0117152-6A
Other languages
English (en)
Portuguese (pt)
Inventor
James Frank Teran
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 BR0117152A publication Critical patent/BR0117152A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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)
BR0117152-6A 2001-10-16 2001-11-16 Método para amaciar carne de frango ou porco BR0117152A (pt)

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
BR0117152A true BR0117152A (pt) 2004-11-23

Family

ID=27130621

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0117152-6A BR0117152A (pt) 2001-10-16 2001-11-16 Método para amaciar carne de frango ou porco

Country Status (10)

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

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 (zh) * 2010-11-16 2011-04-06 河南工业大学 一种控制冰鲜鸡胸肉冷链中汁液流失的方法
JP2011092216A (ja) * 2011-02-14 2011-05-12 Maruha Nichiro Foods Inc 軟化魚肉・畜肉の製造方法
CN104054999B (zh) * 2014-03-18 2015-10-21 浙江省海洋开发研究院 一种鱿鱼嫰化液及其制备、应用方法
CN104172264A (zh) * 2014-08-27 2014-12-03 安徽刘郎食品有限公司 一种酱猪肉的制作方法
CN106993760A (zh) * 2017-04-17 2017-08-01 河南牧业经济学院 一种低盐低硝酱猪蹄及其制备方法
CN109757669A (zh) * 2019-03-13 2019-05-17 山东天博食品配料有限公司 一种即食休闲鸡排及其制备方法
KR102080134B1 (ko) * 2019-06-07 2020-02-21 주식회사 미트트리 가공육 및 이의 제조방법

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
JP2005505292A (ja) 2005-02-24
EP1441601A1 (en) 2004-08-04
CN1582118A (zh) 2005-02-16
AU2002226917B2 (en) 2005-07-28
KR20040045836A (ko) 2004-06-02
IL161427A0 (en) 2004-09-27
WO2003032754A1 (en) 2003-04-24
CA2466163A1 (en) 2003-04-24
MXPA04003632A (es) 2004-07-27

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23B 4/22 (2006.01), A23L 13/40 (2016.01), A23L 13