CA2463937A1 - Method for tenderizing raw beef - Google Patents
Method for tenderizing raw beef Download PDFInfo
- Publication number
- CA2463937A1 CA2463937A1 CA002463937A CA2463937A CA2463937A1 CA 2463937 A1 CA2463937 A1 CA 2463937A1 CA 002463937 A CA002463937 A CA 002463937A CA 2463937 A CA2463937 A CA 2463937A CA 2463937 A1 CA2463937 A1 CA 2463937A1
- Authority
- CA
- Canada
- Prior art keywords
- composition
- beef
- raw beef
- enzyme mixture
- amount
- 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.)
- Abandoned
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 106
- 238000000034 method Methods 0.000 title claims abstract description 56
- 239000000203 mixture Substances 0.000 claims abstract description 106
- 108090000790 Enzymes Proteins 0.000 claims abstract description 58
- 102000004190 Enzymes Human genes 0.000 claims abstract description 58
- 229940088598 enzyme Drugs 0.000 claims abstract description 58
- 239000004365 Protease Substances 0.000 claims abstract description 30
- 108090000270 Ficain Proteins 0.000 claims abstract description 15
- 108090000526 Papain Proteins 0.000 claims abstract description 15
- 235000019836 ficin Nutrition 0.000 claims abstract description 15
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940055729 papain Drugs 0.000 claims abstract description 15
- 235000019834 papain Nutrition 0.000 claims abstract description 15
- 108010004032 Bromelains Proteins 0.000 claims abstract description 14
- 239000006057 Non-nutritive feed additive Substances 0.000 claims description 20
- 235000012206 bottled water Nutrition 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 229920000642 polymer Polymers 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 239000002699 waste material Substances 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 6
- 239000011780 sodium chloride Substances 0.000 claims 3
- 238000002360 preparation method Methods 0.000 abstract description 9
- 239000000243 solution Substances 0.000 description 12
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- -1 KCl or dextrose Chemical class 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22004—Bromelain (3.4.22.4)
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22002—Papain (3.4.22.2)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22003—Ficain (3.4.22.3)
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US2001/030415 WO2003027273A1 (en) | 2001-09-27 | 2001-09-27 | Method for tenderizing raw beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2463937A1 true CA2463937A1 (en) | 2003-04-03 |
Family
ID=21742873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002463937A Abandoned CA2463937A1 (en) | 2001-09-27 | 2001-09-27 | Method for tenderizing raw beef |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1446480A1 (ja) |
| JP (1) | JP2005503172A (ja) |
| KR (1) | KR20040041633A (ja) |
| CN (1) | CN1561392A (ja) |
| BR (1) | BR0117136A (ja) |
| CA (1) | CA2463937A1 (ja) |
| IL (1) | IL161080A0 (ja) |
| WO (1) | WO2003027273A1 (ja) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100886198B1 (ko) * | 2007-05-07 | 2009-02-27 | 고려대학교 산학협력단 | 능이버섯 추출물을 이용하는 우육의 보수력 증진 방법 |
| JP5093658B2 (ja) | 2007-10-10 | 2012-12-12 | 広島県 | 熟成食品の製造方法 |
| CN102370111B (zh) * | 2010-08-19 | 2013-07-10 | 浙江海洋学院 | 一种光参嫩化剂及其嫩化方法 |
| JP2011092216A (ja) * | 2011-02-14 | 2011-05-12 | Maruha Nichiro Foods Inc | 軟化魚肉・畜肉の製造方法 |
| CN103704738A (zh) * | 2013-12-19 | 2014-04-09 | 西南大学 | 牛肉酶嫩化处理方法及红烧牛肉熟食加工工艺 |
| JP2016220645A (ja) * | 2015-06-02 | 2016-12-28 | 公立大学法人大阪府立大学 | 鹿肉食品およびその製造方法 |
| CN106262763A (zh) * | 2016-08-10 | 2017-01-04 | 重庆合川盐化工业有限公司 | 一种复合嫩肉盐及其用于嫩肉的方法 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6040013A (en) * | 1994-10-25 | 2000-03-21 | Stephen P. Karales | Vacuum tumbling of meats and other foods |
| US5512015A (en) * | 1995-06-06 | 1996-04-30 | Teran; James | Meat tenderization process for a microwavable meat product |
| US6015580A (en) * | 1996-07-11 | 2000-01-18 | Mays; Ralph C. | Method of tenderizing meat |
-
2001
- 2001-09-27 JP JP2003530845A patent/JP2005503172A/ja active Pending
- 2001-09-27 IL IL16108001A patent/IL161080A0/xx unknown
- 2001-09-27 KR KR10-2004-7004540A patent/KR20040041633A/ko not_active Application Discontinuation
- 2001-09-27 BR BR0117136-4A patent/BR0117136A/pt not_active Application Discontinuation
- 2001-09-27 CA CA002463937A patent/CA2463937A1/en not_active Abandoned
- 2001-09-27 EP EP01979314A patent/EP1446480A1/en not_active Withdrawn
- 2001-09-27 CN CNA018237479A patent/CN1561392A/zh active Pending
- 2001-09-27 WO PCT/US2001/030415 patent/WO2003027273A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| WO2003027273A1 (en) | 2003-04-03 |
| BR0117136A (pt) | 2004-10-13 |
| CN1561392A (zh) | 2005-01-05 |
| JP2005503172A (ja) | 2005-02-03 |
| EP1446480A1 (en) | 2004-08-18 |
| IL161080A0 (en) | 2004-08-31 |
| KR20040041633A (ko) | 2004-05-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |