CA1276832C - Produit de viande et procede de preparation - Google Patents

Produit de viande et procede de preparation

Info

Publication number
CA1276832C
CA1276832C CA000497659A CA497659A CA1276832C CA 1276832 C CA1276832 C CA 1276832C CA 000497659 A CA000497659 A CA 000497659A CA 497659 A CA497659 A CA 497659A CA 1276832 C CA1276832 C CA 1276832C
Authority
CA
Canada
Prior art keywords
meat
sinewless
sinewed
product
weight
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
Application number
CA000497659A
Other languages
English (en)
Inventor
Royce G. Gibson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tendapak Holdings Pty Ltd
Tendapak Technologies Pty Ltd
Original Assignee
Tendapak Holdings Pty Ltd
Tendapak Technologies Pty Ltd
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 Tendapak Holdings Pty Ltd, Tendapak Technologies Pty Ltd filed Critical Tendapak Holdings Pty Ltd
Priority to CA000497659A priority Critical patent/CA1276832C/fr
Application granted granted Critical
Publication of CA1276832C publication Critical patent/CA1276832C/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
CA000497659A 1985-12-13 1985-12-13 Produit de viande et procede de preparation Expired - Lifetime CA1276832C (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA000497659A CA1276832C (fr) 1985-12-13 1985-12-13 Produit de viande et procede de preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA000497659A CA1276832C (fr) 1985-12-13 1985-12-13 Produit de viande et procede de preparation

Publications (1)

Publication Number Publication Date
CA1276832C true CA1276832C (fr) 1990-11-27

Family

ID=4132084

Family Applications (1)

Application Number Title Priority Date Filing Date
CA000497659A Expired - Lifetime CA1276832C (fr) 1985-12-13 1985-12-13 Produit de viande et procede de preparation

Country Status (1)

Country Link
CA (1) CA1276832C (fr)

Similar Documents

Publication Publication Date Title
RU2247517C2 (ru) Мясной эмульсионный продукт (варианты) и способ его получения
US5489443A (en) Process for treating pork cuts with PSE pork and composition thereof
Froning et al. Mechanical separation of poultry meat and its use in products
Newman The separation of meat from bone—A review of the mechanics and the problems
US4820535A (en) Process for preparing a reformed meat product and product thereof
Babji et al. Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin
NL8403317A (nl) Vleesprodukt.
Hafid et al. Organoleptic Characteristics of Chicken Meatballs that Using Gelatin as a Gelling Agent
Desmond et al. Effect of lactic and citric acid on low-value beef used for emulsion-type meat products
US3285752A (en) Method of preparing a poultry product
US5667436A (en) Method for cutting animal knuckle
AU707345B2 (en) Fat-free meat
US5976608A (en) Method for cutting a pork butt to provide pork products with enhanced value
CA1276832C (fr) Produit de viande et procede de preparation
US3804958A (en) Process for making pork sausage
Gillett et al. Mechanically desinewed meat: Its yield, composition and effect on palatability of cooked salami
US20020127963A1 (en) Method of cutting ribs
Recio et al. Effect of degree of connective tissue removal on raw material yield, chemical and sensory characteristics of restructured beef steaks
US3634127A (en) Method of preparing poultry products for prolonged storage
Ruiz et al. Use of chuck muscles and their acceptability in restructured beef/surimi steaks
Owusu-Apenten et al. Meat
US1976165A (en) Bacon sausage
Yetim Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time
Breukink et al. Assessing the acceptability of processed goat meat
Iwanegbe et al. Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke-Dried Sausage

Legal Events

Date Code Title Description
MKLA Lapsed