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MX2007002227A - Composicion y metodo para ablandar carne. - Google Patents

Composicion y metodo para ablandar carne.

Info

Publication number
MX2007002227A
MX2007002227A MX2007002227A MX2007002227A MX2007002227A MX 2007002227 A MX2007002227 A MX 2007002227A MX 2007002227 A MX2007002227 A MX 2007002227A MX 2007002227 A MX2007002227 A MX 2007002227A MX 2007002227 A MX2007002227 A MX 2007002227A
Authority
MX
Mexico
Prior art keywords
composition
meat
tenderizing meat
tenderizing
actinidin
Prior art date
Application number
MX2007002227A
Other languages
English (en)
Inventor
Jaime Francisco Teran
Original Assignee
Micro Tender Ind
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 Micro Tender Ind filed Critical Micro Tender Ind
Publication of MX2007002227A publication Critical patent/MX2007002227A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Un metodo para ablandar carne, que comprende proporcionar una cantidad de carne y tratar la carne con una composicion que incluye una mezcla de enzimas que consiste de bromelina, ficina, papaina y/o actinidina.
MX2007002227A 2004-08-23 2005-08-22 Composicion y metodo para ablandar carne. MX2007002227A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US60361804P 2004-08-23 2004-08-23
US11/118,184 US7250184B2 (en) 2004-08-23 2005-04-29 Composition and method for tenderizing meat
PCT/US2005/030173 WO2006023997A2 (en) 2004-08-23 2005-08-22 Composition and method for tenderizing meat

Publications (1)

Publication Number Publication Date
MX2007002227A true MX2007002227A (es) 2007-05-16

Family

ID=35909916

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2007002227A MX2007002227A (es) 2004-08-23 2005-08-22 Composicion y metodo para ablandar carne.

Country Status (8)

Country Link
US (1) US7250184B2 (es)
EP (1) EP1799820A4 (es)
JP (1) JP2008510492A (es)
AU (1) AU2005277007B8 (es)
BR (1) BRPI0515224A (es)
CA (1) CA2577916C (es)
MX (1) MX2007002227A (es)
WO (1) WO2006023997A2 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ542100A (en) * 2005-08-30 2009-09-25 Vital Food Processors Ltd Animal medicament containing partially hydrolysed protein treated with plant derived proteolytic enzymes
NZ544925A (en) * 2006-01-24 2009-02-28 Vital Food Processors Ltd Method of preparing a protein rich liquid extract from a protein source using a thiol cysteine protease aka actinidin from kiwifruit
JP5093658B2 (ja) * 2007-10-10 2012-12-12 広島県 熟成食品の製造方法
EP2785761B1 (de) 2011-11-30 2017-09-13 Covestro Deutschland AG Verfahren zur kontinuierlichen isocyanatmodifizierung
ITBO20120430A1 (it) * 2012-08-03 2014-02-04 Lorenzo Olivari Metodo per il trattamento di carne bovina
JP2014110772A (ja) * 2012-12-05 2014-06-19 Itoham Foods Inc 電子レンジ加熱により調理される豚肉加工食品
CN105105164B (zh) * 2015-09-21 2018-08-31 滁州学院 一种生鲜调理肉类嫩化的工艺方法
EP3815539A1 (en) 2019-10-28 2021-05-05 Hayati Yarkadas Method for dry-aging goose meat with salt, goose meat treated according to this method and method for preparing dry-aged goose meat

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1989011227A1 (en) * 1988-05-20 1989-11-30 Regents Of The University Of Minnesota Inhibition of enzymatic browning
JPH057476A (ja) * 1991-06-28 1993-01-19 Ajinomoto Co Inc 肉質の改良方法
JP2767681B2 (ja) * 1994-02-10 1998-06-18 サンヨー食品株式会社 食肉用粉末調味料
US5512015A (en) * 1995-06-06 1996-04-30 Teran; James Meat tenderization process for a microwavable meat product
JPH09322770A (ja) * 1996-05-31 1997-12-16 Ichibiki Kk 油中に安定分散した酵素剤組成物及びその製造法と利用方法
US6149950A (en) * 1999-07-22 2000-11-21 Novo Norolisk A/S Meat tenderization
US6537598B1 (en) * 2001-09-27 2003-03-25 Micro-Tender Industries, Inc. Method for tenderizing raw beef
JPWO2003032747A1 (ja) 2001-10-15 2006-03-02 片山　浩 動物性蛋白質からなる食品及び同動物性蛋白質の軟化方法及び動物性蛋白質の軟化処理に用いる軟化剤
BR0117152A (pt) * 2001-10-16 2004-11-23 Micro Tender Ind Inc Método para amaciar carne de frango ou porco
US6814989B2 (en) * 2001-10-16 2004-11-09 Teran James F Method for tenderizing pork

Also Published As

Publication number Publication date
AU2005277007B2 (en) 2010-05-13
JP2008510492A (ja) 2008-04-10
WO2006023997A3 (en) 2006-09-21
AU2005277007A1 (en) 2006-03-02
US20060040017A1 (en) 2006-02-23
WO2006023997A2 (en) 2006-03-02
CA2577916C (en) 2014-05-13
AU2005277007B8 (en) 2011-01-06
US7250184B2 (en) 2007-07-31
CA2577916A1 (en) 2006-03-02
EP1799820A4 (en) 2007-10-24
BRPI0515224A (pt) 2008-07-15
EP1799820A2 (en) 2007-06-27

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