DK3133928T3 - Forbedring af fremstillingen af kogt kød - Google Patents
Forbedring af fremstillingen af kogt kød Download PDFInfo
- Publication number
- DK3133928T3 DK3133928T3 DK15710509.9T DK15710509T DK3133928T3 DK 3133928 T3 DK3133928 T3 DK 3133928T3 DK 15710509 T DK15710509 T DK 15710509T DK 3133928 T3 DK3133928 T3 DK 3133928T3
- Authority
- DK
- Denmark
- Prior art keywords
- improving
- preparation
- boiled meat
- boiled
- meat
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title 1
Classifications
-
- 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
- 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
- A23B4/005—Preserving by heating
-
- 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/06—Function of food ingredients pH modification agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/44—Staphylococcus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14160754 | 2014-03-19 | ||
PCT/EP2015/055682 WO2015140211A1 (en) | 2014-03-19 | 2015-03-18 | Improvement in cooked meat manufacturing |
Publications (1)
Publication Number | Publication Date |
---|---|
DK3133928T3 true DK3133928T3 (da) | 2020-02-24 |
Family
ID=50289563
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK15710509.9T DK3133928T3 (da) | 2014-03-19 | 2015-03-18 | Forbedring af fremstillingen af kogt kød |
Country Status (5)
Country | Link |
---|---|
US (1) | US20170105423A1 (da) |
EP (1) | EP3133928B1 (da) |
DK (1) | DK3133928T3 (da) |
PL (1) | PL3133928T3 (da) |
WO (1) | WO2015140211A1 (da) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3728649A1 (en) * | 2017-12-22 | 2020-10-28 | DuPont Nutrition Biosciences ApS | New lactic acid bacteria with sweetening properties and uses thereof |
CN112367850A (zh) * | 2018-05-04 | 2021-02-12 | 科·汉森有限公司 | 硝酸盐还原酶活性的提高的恢复 |
US12004547B2 (en) | 2018-05-04 | 2024-06-11 | Chr. Hansen A/S | Recovery of nitrate reductase activity |
EA202191674A1 (ru) * | 2018-12-21 | 2021-11-08 | ДюПон НЬЮТРИШН БАЙОСАЙЕНСИЗ АпС | Новые молочнокислые бактерии |
CN110373353A (zh) * | 2019-07-22 | 2019-10-25 | 东北农业大学 | 一种能够提升低盐风干肠风味的混合发酵剂 |
CN112189800B (zh) * | 2020-09-03 | 2023-05-09 | 渤海大学 | 复配发酵剂及发酵香肠 |
CN113826874B (zh) * | 2021-09-22 | 2023-04-18 | 成都大学 | 一种具有发酵腊肉香味的低辣度青椒酱及其制备方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE792615A (fr) * | 1971-12-13 | 1973-06-12 | Merck & Co Inc | Procede de preparation de saucissons, saucisses et analogues |
JPH11341965A (ja) * | 1996-02-09 | 1999-12-14 | Yasumi Asano | 食肉の肉質改善方法 |
DE19752249A1 (de) * | 1997-10-24 | 1999-04-29 | Bernhard Bartsch Gmbh | Verfahren zur Herstellung einer Wurst und vorzugsweise nach diesem Verfahren hergestellte Wurst |
GB9805808D0 (en) * | 1998-03-18 | 1998-05-13 | Dalgety Plc | Process for producing meat products |
EP2292731B1 (en) * | 2009-08-13 | 2018-04-04 | DuPont Nutrition Biosciences ApS | Method for preparing complex cultures |
EP2826379A1 (en) * | 2013-07-17 | 2015-01-21 | Dupont Nutrition Biosciences ApS | Streptococcus thermophilus strains |
-
2015
- 2015-03-18 PL PL15710509T patent/PL3133928T3/pl unknown
- 2015-03-18 EP EP15710509.9A patent/EP3133928B1/en active Active
- 2015-03-18 DK DK15710509.9T patent/DK3133928T3/da active
- 2015-03-18 US US15/127,140 patent/US20170105423A1/en not_active Abandoned
- 2015-03-18 WO PCT/EP2015/055682 patent/WO2015140211A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
PL3133928T3 (pl) | 2020-05-18 |
EP3133928B1 (en) | 2019-11-27 |
EP3133928A1 (en) | 2017-03-01 |
US20170105423A1 (en) | 2017-04-20 |
WO2015140211A1 (en) | 2015-09-24 |
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