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1. WO1997028702 - METHOD FOR IMPROVING MEAT QUALITIES

Publication Number WO/1997/028702
Publication Date 14.08.1997
International Application No. PCT/JP1997/000262
International Filing Date 03.02.1997
IPC
A23L 1/318 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
1Foods or foodstuffs; Their preparation or treatment
31Meat products; Meat meal 
318Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
CPC
A23L 13/74
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
72using additives, e.g. injection solutions
74using microorganisms or enzymes
Applicants
  • ASANO, Yasuyoshi [JP]/[JP]
Inventors
  • ASANO, Yasuyoshi
Agents
  • TOYAMA, Tsutomu
Priority Data
8/4790609.02.1996JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR IMPROVING MEAT QUALITIES
(FR) PROCEDE D'AMELIORATION DES QUALITES DE LA VIANDE
Abstract
(EN)
A method for improving meat qualities which comprises adding 3 to 7 % by weight of a pure culture of lactic acid bacteria to meat followed by ripening at 3 to 7 °C. This method makes it possible to impart a deliciousness and a soft texture to the meat within a short period of time.
(FR)
Cette invention concerne un procédé permettant d'améliorer les qualités de la viande, lequel consiste à y ajouter 3 à 7 % en poids d'une culture pure de bactéries d'acide lactique, puis à laisser la viande rassir à une température de 3 à 7 °C. Ce procédé permet de conférer à la viande un goût délicieux ainsi qu'une texture tendre en un court laps de temps.
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