PT81753A - Process for preparing a meat product - Google Patents

Process for preparing a meat product

Info

Publication number
PT81753A
PT81753A PT81753A PT8175385A PT81753A PT 81753 A PT81753 A PT 81753A PT 81753 A PT81753 A PT 81753A PT 8175385 A PT8175385 A PT 8175385A PT 81753 A PT81753 A PT 81753A
Authority
PT
Portugal
Prior art keywords
meat product
days
preparing
containers
meat
Prior art date
Application number
PT81753A
Other languages
Portuguese (pt)
Other versions
PT81753B (en
Inventor
Antonio Porta Labata
Original Assignee
Calinsa Comercial Alimentaria
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 Calinsa Comercial Alimentaria filed Critical Calinsa Comercial Alimentaria
Priority to PT81753A priority Critical patent/PT81753B/en
Publication of PT81753A publication Critical patent/PT81753A/en
Publication of PT81753B publication Critical patent/PT81753B/en

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

Prodn. of a meat product comprises first deboning, fresh hams, without breaking the muscular aponeurosis, then adding a salting mixt. consisting of NaCl, sugar, KNO3, NaNO2 and ascorbic acid (or its salts). Then enzymes, pref. glycero-hydrolases, are added (as little as possible to provide adequate treatment) and the pieces of meat packaged into nets and filled into shaping containers. These containers are placed in a refrigerator for 15-30 days, and finally in a chamber at 20-30 deg.C. and relative humidity 55-78% for 40-60 days.
PT81753A 1985-12-20 1985-12-20 PROCESS FOR THE PREPARATION OF A MEAT PRODUCT PT81753B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PT81753A PT81753B (en) 1985-12-20 1985-12-20 PROCESS FOR THE PREPARATION OF A MEAT PRODUCT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PT81753A PT81753B (en) 1985-12-20 1985-12-20 PROCESS FOR THE PREPARATION OF A MEAT PRODUCT

Publications (2)

Publication Number Publication Date
PT81753A true PT81753A (en) 1986-01-02
PT81753B PT81753B (en) 1987-11-11

Family

ID=20083765

Family Applications (1)

Application Number Title Priority Date Filing Date
PT81753A PT81753B (en) 1985-12-20 1985-12-20 PROCESS FOR THE PREPARATION OF A MEAT PRODUCT

Country Status (1)

Country Link
PT (1) PT81753B (en)

Also Published As

Publication number Publication date
PT81753B (en) 1987-11-11

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Legal Events

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MM3A Annulment or lapse

Free format text: LAPSE DUE TO NON-PAYMENT OF FEES

Effective date: 19931031