EP1441601A1 - Method for tenderizing chicken or pork - Google Patents
Method for tenderizing chicken or porkInfo
- Publication number
- EP1441601A1 EP1441601A1 EP01995867A EP01995867A EP1441601A1 EP 1441601 A1 EP1441601 A1 EP 1441601A1 EP 01995867 A EP01995867 A EP 01995867A EP 01995867 A EP01995867 A EP 01995867A EP 1441601 A1 EP1441601 A1 EP 1441601A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- pork
- chicken
- composition
- naturally tough
- tough chicken
- 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.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 111
- 235000015277 pork Nutrition 0.000 title claims abstract description 98
- 238000000034 method Methods 0.000 title claims abstract description 70
- 239000000203 mixture Substances 0.000 claims abstract description 95
- 108090000790 Enzymes Proteins 0.000 claims abstract description 49
- 102000004190 Enzymes Human genes 0.000 claims abstract description 49
- 229940088598 enzyme Drugs 0.000 claims abstract description 49
- 239000004365 Protease Substances 0.000 claims abstract description 24
- 108010004032 Bromelains Proteins 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 13
- 229940055729 papain Drugs 0.000 claims abstract description 13
- 235000019834 papain Nutrition 0.000 claims abstract description 13
- 108090000270 Ficain Proteins 0.000 claims abstract description 11
- 235000019836 ficin Nutrition 0.000 claims abstract description 11
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000006057 Non-nutritive feed additive Substances 0.000 claims description 17
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 235000012206 bottled water Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 7
- 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
- 239000000243 solution Substances 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 7
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 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
- 238000003860 storage Methods 0.000 description 3
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000009826 distribution 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 KC1 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
- 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
- 239000000155 melt Substances 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
- 238000003303 reheating Methods 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
- 238000009827 uniform distribution Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
Definitions
- a variety of methods have been used to tenderize these naturally tough types of meat, such as mechanically interrupting the muscle fibers of the meat.
- none of these methods have produced a product from naturally tough meat that can be cooked using conventional preparation methods, and that results in a post-preparation product that is consistently tender and suitable for human consumption. Therefore, it would be useful to have a method of tenderizing naturally tough chicken and pork so that the naturally tough chicken and pork can be cooked using conventional methods, and that results in a post-preparation product that is consistently tender and suitable for human consumption.
- a method of tenderizing naturally tough chicken and pork comprising providing a suitable grade of naturally tough chicken and pork, and treating the naturally tough chicken and pork with a composition comprising an enzyme mixture where the enzyme mixture consists of between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01 % and about 0.05 % papain.
- the enzyme mixture consists of between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01 % and about 0.05% papain.
- the enzyme mixture consists of between about 99% and about 99.4% bromelin, between about 0.04% and about 0.06% ficin and between about 0.02% and about 0.04% papain. In a preferred embodiment, the enzyme mixture consists of about 98.2% bromelin, about 0.05% ficin and about 0.03% papain.
- the enzyme mixture is present in an amount of between about 0.5% and about 6% of the composition. In another embodiment, the enzyme mixture is present in an amount of between about 0.7% and about 2% of the composition. In a preferred embodiment, the enzyme mixture is present in an amount of about 1 % of the composition.
- the composition used to treat the naturally tough chicken and pork additionally comprises a carrier, such as NaCl.
- a carrier such as NaCl.
- the carrier is present in an amount of between about 25 % and about 99% of the composition or in an amount of between about 50% and about 99% of the composition. In a particularly preferred embodiment, the carrier is present in an amount of about 98.5% of the composition.
- the composition used to treat the naturally tough chicken and pork additionally comprises a processing aid, such as soybean oil.
- a processing aid such as soybean oil.
- the processing aid is present in an amount of between about 0.1 % and about 2% of the composition.
- the processing aid is present in an amount of between about 0.3 % and about 1 % of the composition.
- the processing aid is present in an amount of about 0.5% of the composition.
- the composition used to treat the naturally tough chicken and pork comprises about 98.4% carrier, about 1.1 % enzyme mixture and about 0.5% processing aid.
- the naturally tough chicken and pork provided is partially or completely skinned, boned or both.
- the method additionally comprises removing waste products or excess fat or both from the naturally tough chicken and pork.
- the naturally tough chicken and pork provided is an amount between about 0.1 kg and about 10,000 kg. In yet another embodiment, the naturally tough chicken and pork provided is an amount between about 100 kg and 6000 kg.
- the ratio of weight of the composition to the total weight of the naturally tough chicken and pork being treated with the composition is between about 1:200 and about 1 : 1500. In another embodiment, the ratio of weight of the composition to the total weight of the naturally tough chicken and pork being treated with the composition is between about 1:450 and about 1:650.
- treating the naturally tough chicken and pork comprises injecting the naturally tough chicken and pork with a solution comprising the composition.
- the solution injected additionally comprises ice, NaCl and potable water.
- the solution injected is between about 9% and about 15 % of the weight of the chicken being injected.
- the solution injected is about 12% of the weight of the naturally tough chicken and pork being injected.
- the method further comprises adding to the naturally tough chicken and pork one or more than one substance selected from the group consisting of flavoring, NaCl, moisture enhancing agents, preservatives, and potable water.
- the method further comprises tumbling the treated naturally tough chicken and pork at a pressure and rotation speed selected to more evenly distribute the enzyme mixture throughout the treated chicken.
- the pressure is a near vacuum.
- the rotation speed is about between about 10 and about 15 revolutions per minute.
- the method further comprises exposing the treated naturally tough chicken and pork to a relative vacuum a closed container, such as a polymer bag. In a particularly preferred embodiment, the relative vacuum is about -1.5 bar. In one embodiment, the method further comprises packaging the treated naturally tough chicken and pork in a commercial package. In a preferred embodiment, the method further comprises cooking the treated naturally tough chicken and pork. In a particularly preferred embodiment, cooking the treated naturally tough chicken and pork comprises raising the core temperature of the treated naturally tough chicken and pork to about 70 °C. In another embodiment, the method further comprises distributing the treated naturally tough chicken and pork to an intermediate wholesale or retail establishment.
- an enzyme mixture that can be used to treat naturally tough chicken or pork to produce a product that can be cooked using conventional methods, and that results in a post-preparation product that is consistently tender.
- the enzyme mixture comprises three enzymes: bromelin, ficin and papain.
- a method of tenderizing naturally tough chicken or pork to produce a product that can be cooked by conventional methods, and that results in a post-preparation product that is consistently tender comprises treating the naturally tough chicken or pork with an enzyme mixture according to the present invention.
- consumer refers to the individual or enterprise that cooks the treated naturally tough chicken or pork for eventual human consumption, and includes an individual at home, and a cook in a restaurant or a food service enterprise, among others as will be understood by those in the art with reference to this disclosure.
- percent amounts are given in percent by weight of total weight.
- the present invention is an enzyme mixture that can be used to treat naturally tough chicken or pork according to the present invention.
- the enzyme mixture comprises three proteolytic enzymes, and can comprise one or more than one additional substance.
- Each enzyme in the enzyme mixture has a specific activation temperature and a deactivation temperature.
- the enzyme mixture consists of the three enzymes bromelin, ficin and papain. In a particularly preferred embodiment, three enzymes are combined in specific ratios. Suitable enzymes can be obtained from All American Seasonings, Inc., Denver, CO US. In a preferred embodiment, the enzyme mixture consists of between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% f ⁇ cin and between about 0.01 % and about 0.05% papain. In another preferred embodiment, the enzyme mixture consists of between about 99% and about 99.4% bromelin, between about 0.04% and about 0.06% ficin and between about 0.02% and about 0.04% papain. In a particularly preferred embodiment, the enzyme mixture consists of about 98.2% bromelin, about 0.05% ficin and about 0.03% papain.
- a composition for tenderizing naturally tough chicken or pork comprising the enzyme mixture of the present invention and further comprises a carrier.
- the carrier assists in dispersing the enzyme mixture evenly in a solution and assists in preventing the enzyme mixture from clumping together and from hardening during storage.
- the carrier is NaCl, available from All American Seasonings, Inc. though other salts, such as KC1 or dextrose, or any other suitable carrier can be used, as will be understood by those with skill in the art with reference to this disclosure.
- the composition further comprises a processing aid that assists in preventing the enzyme mixture from clumping together and from hardening during storage.
- the processing aid is refined, bleached and odorless soybean oil (available from All American Seasonings, Inc.).
- the enzyme mixture is present in an amount of between about 0.5% and about 6% of the composition. In another preferred embodiment, the enzyme mixture is present in an amount of between about 0.7% and about 2% of the composition. In a particularly preferred embodiment, the enzyme mixture is present in an amount of about 1 % of the composition.
- the carrier is present in an amount of between about 25 % and about 99% of the composition. In another preferred embodiment, the carrier is present in an amount of between about 50% and about 99% . In a particularly preferred embodiment, the carrier is present in an amount of about 98.5 % .
- the processing aid is present in an amount of between about 0.1 % and about 2% . In another preferred embodiment, the processing aid is present in an amount of between about 0.3 % and about 1 % . In a particularly preferred embodiment, the processing aid is present in an amount of about 0.5%. According to a preferred embodiment of the present invention, the composition comprises 98.4% carrier, 1.1 % enzyme mixture in the ratios given above, and 0.5% processing aid.
- a method of tenderizing naturally tough chicken or pork to produce a product that can be cooked by conventional methods, and that results in a post-preparation product that is consistently tender comprises at least the following two steps.
- a suitable type or grade of naturally tough chicken or pork is provided.
- the terms "type” and "grade” are interchangeable.
- the suitable grade of naturally tough chicken or pork is treated with an enzyme mixture according to the present invention.
- the suitable grade of naturally tough chicken or pork provided is preferably chicken or pork that is naturally tough rendering it less than commercially desirable for human consumption after being cooked by conventional methods.
- the grade of naturally tough chicken is selected from the group consisting of fowl, spent chicken, heavy spent chicken and breeding chicken but other grades of chicken that are naturally tough are also suitable.
- the naturally tough chicken or pork selected is primarily of one grade.
- the naturally tough chicken or pork can be partially or completely skinned, boned or both. Additionally, waste products, such as connective tissue, or excess fat can be removed.
- the amount of naturally tough chicken or pork provided can be any amount that can be handled by equipment available to perform the method of the present invention. For example, the amount can be between about 0.1 kg and about 10,000 kg. In a preferred embodiment, the amount is between about 100 kg and about 6000 kg.
- Treatment of the naturally tough chicken or pork with an enzyme mixture according to the present invention can be accomplished using a variety of methods.
- the naturally tough chicken or pork is injected with a solution containing the enzyme mixture using commercially available injection equipment, such as the Fomaco Injector, Robert Reiser Co., Canton, MA US, though any suitable injection equipment can be used as will be understood by those in the art with reference to this disclosure.
- the sites of injection are less than about 7.5 cm apart.
- the naturally tough chicken or pork is injected with a solution containing the composition.
- the weight ratio of composition to naturally tough chicken or pork is between about 1:200 and about 1:1500. In a preferred embodiment, the ratio of composition to naturally tough chicken or pork is between about 1:450 and about 1:650.
- naturally tough chicken or pork that is to be cooked by grilling or microwaving can be injected with a solution of the composition, ice, NaCl and potable water in a ratio of 1 : 13: 1.7:55.
- naturally tough chicken or pork that is to be cooked by a convention gas or an electric oven can be injected with a mixture of the composition, ice, NaCl and potable water in a ratio of 1 :20:2.5:80.
- the ice is used to cool the injection solution before injection to retard spoilage and melts during the injection process.
- the amount of the solution injected is between about 9% and about 15%of the weight of the chicken being injected. In a preferred embodiment, the amount of the solution injected is about 12%of the weight of the chicken being injected.
- the amount of the solution injected is between about 6% and about 15%of the weight of the pork being injected. In a preferred embodiment, the amount of the solution injected is about 10% of the weight of the pork being injected.
- the method further comprises adding one or more than one substance selected from the group consisting of flavoring such as spices, NaCl, moisture enhancing agents such as sodium phosphate, preservatives such sodium lactate, and potable water to the naturally tough chicken or pork to improve the taste, texture or other property of the finished product.
- flavoring such as spices, NaCl
- moisture enhancing agents such as sodium phosphate
- preservatives such sodium lactate
- potable water to the naturally tough chicken or pork to improve the taste, texture or other property of the finished product.
- the method further comprises tumbling the treated naturally tough chicken or pork at a pressure and rotation speed selected to more evenly distribute the enzyme mixture or composition throughout the treated chicken.
- the pressure and rotation speed are chosen so as to separate the fibers of treated naturally tough chicken or pork without shredding or tearing apart the fibers permanently, that is, while retaining the fibers' structural cohesiveness.
- the tumbling is performed in a near vacuum at between about 10 and about 15 revolutions per minute for between about 15 and about 30 minutes. The near vacuum combined with the rotation separates the muscle fibers of the treated naturally tough chicken or pork allowing more rapid and uniform distribution of the enzymes.
- the treated naturally tough chicken or pork is tumbled in a finned vacuum tumbler with a central sealable chamber that can be operated at a specific pressure and rotation speed such as the Model LT30, available from Lance Industries, Allenton, WI US or a similar device, as will be understood by those with skill in the art with reference to this disclosure.
- a specific pressure and rotation speed such as the Model LT30, available from Lance Industries, Allenton, WI US or a similar device, as will be understood by those with skill in the art with reference to this disclosure.
- the method further comprises exposing the treated naturally tough chicken or pork to a relative vacuum in a closed container.
- Containers are selected that can be sealed to maintain a vacuum for preserving the chicken.
- the container is a polymer bag, such as available from W. R. Grace & Co., Sioux City, Iowa.
- the treated naturally tough chicken or pork is placed in the container and a vacuum is applied.
- the vacuum is a near vacuum of about -1.5 bar. The container tends to assume the shape of the chicken upon application of the vacuum.
- the method further comprises packaging the treated naturally tough chicken or pork in a suitable commercial package for shipping and storage, or in a suitable commercial package for retail distribution to a consumer, or both.
- Packaging can include labeling as required by local laws and branding with a trademark or trade name and can include decorative wrapping for marketing purposes.
- the method further comprises cooking the treated naturally tough chicken or pork before packaging.
- the cooking can be done by any suitable method as will be understood by those in the art with reference to this disclosure.
- the treated naturally tough chicken or pork can be placed in an oven or in a hot water bath.
- the treated naturally tough chicken or pork is cooked until its core temperature is raised to at least about 70°C for chicken and to at least about 65 °C for pork. If the treated naturally tough chicken or pork is cooked before packaging, then the cooked treated naturally tough chicken or pork is preferably cooled also before packaging.
- the treated naturally tough chicken or pork can be distributed to an intermediate wholesale or retail establishment, and thereby to a consumer, or can be distributed directly to a consumer.
- the consumer cooks the treated naturally tough chicken or pork using conventional methods, or if the product has been cooked prior to packaging, reheats the product if desired or consumes the product without reheating.
- the treated naturally tough chicken or pork can be removed from the packaging and container and can be barbecued, grilled, microwaved, prepared on a stove top or in an oven, or cooked using another conventional method, and the post-preparation product is consistently tender and suitable for human consumption.
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)
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US982569 | 1992-11-27 | ||
US982570 | 2001-10-16 | ||
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 |
---|---|
EP1441601A1 true EP1441601A1 (en) | 2004-08-04 |
Family
ID=27130621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP01995867A Withdrawn EP1441601A1 (en) | 2001-10-16 | 2001-11-16 | Method for tenderizing chicken or pork |
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) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Families Citing this family (7)
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 |
KR102080134B1 (ko) * | 2019-06-07 | 2020-02-21 | 주식회사 미트트리 | 가공육 및 이의 제조방법 |
Family Cites Families (4)
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 |
-
2001
- 2001-11-16 WO PCT/US2001/043484 patent/WO2003032754A1/en not_active Application Discontinuation
- 2001-11-16 IL IL16142701A patent/IL161427A0/xx unknown
- 2001-11-16 JP JP2003535568A patent/JP2005505292A/ja active Pending
- 2001-11-16 KR KR10-2004-7005577A patent/KR20040045836A/ko not_active Application Discontinuation
- 2001-11-16 EP EP01995867A patent/EP1441601A1/en not_active Withdrawn
- 2001-11-16 MX MXPA04003632A patent/MXPA04003632A/es unknown
- 2001-11-16 BR BR0117152-6A patent/BR0117152A/pt not_active Application Discontinuation
- 2001-11-16 CN CNA018238726A patent/CN1582118A/zh active Pending
- 2001-11-16 CA CA002466163A patent/CA2466163A1/en not_active Abandoned
- 2001-11-16 AU AU2002226917A patent/AU2002226917B2/en not_active Expired - Fee Related
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See references of WO03032754A1 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Also Published As
Publication number | Publication date |
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JP2005505292A (ja) | 2005-02-24 |
CN1582118A (zh) | 2005-02-16 |
BR0117152A (pt) | 2004-11-23 |
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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