WO2008154536 METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS

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Publication Number WO/2008/154536

Publication Date 18.12.2008

International Application No. PCT/US2008/066418

International Filing Date 10.06.2008

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Applicants

KERRY GROUP SERVICES INTERNATIONAL, LTD. [IE]/[IE] (AllExceptUS)
HUSGEN, Ann [US]/[US] (UsOnly)
BAUMAN, Ken [US]/[US] (UsOnly)
MCKLEM, Lacey [US]/[US] (UsOnly)
PAPINAHO, Petri [US]/[US] (UsOnly)
JONES, Beth [US]/[US] (UsOnly)

Inventors

HUSGEN, Ann
BAUMAN, Ken
MCKLEM, Lacey
PAPINAHO, Petri
JONES, Beth

Agents

GETTEL, Nancy

Priority Data

60/943,163

11.06.2007

Publication Language English (en)

Filing Language English (EN)

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Title

(EN) METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS

(FR) PROCÉDÉ ET COMPOSITION DE PRÉPARATION DE PRODUITS CARNÉS SÉCHÉS

Abstract

(EN) The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

(FR) La présente invention fournit un agent de séchage comprenant un nitrite à base de plante dérivé d'un matériel végétal comprenant du nitrate et un processus de préparation de l'agent de séchage comprenant l'étape consistant à mettre en contact un matériel végétal avec un organisme capable de convertir le nitrate en nitrite. L'agent de séchage peut être utilisé pour conserver ou sécher de la viande ou des produits carnés.

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B	PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4	General methods for preserving meat, sausages, fish or fish products
02	Preserving by means of inorganic salts
023	by kitchen salt or mixtures thereof with inorganic or organic compounds

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1	Foods or foodstuffs; Their preparation or treatment
31	Meat products; Meat meal

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1	Foods or foodstuffs; Their preparation or treatment
31	Meat products; Meat meal
317	Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B	PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4	General methods for preserving meat, sausages, fish or fish products
02	Preserving by means of inorganic salts
023	by kitchen salt or mixtures thereof with inorganic or organic compounds

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1	Foods or foodstuffs; Their preparation or treatment
31	Meat products; Meat meal

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1. WO2008154536 - METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
B	PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4	General methods for preserving meat, sausages, fish or fish products
14	Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
18	in the form of liquids or solids
20	Organic compounds; Microorganisms; Enzymes

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
V	INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002	Food compositions, function of food ingredients or processes for food or foodstuffs

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13	Meat products; Meat meal; Preparation or treatment thereof
40	containing additives
42	Additives other than enzymes or microorganisms in meat products or meat meals
428	Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13	Meat products; Meat meal; Preparation or treatment thereof
40	containing additives
42	Additives other than enzymes or microorganisms in meat products or meat meals
428	Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products