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WO2002085136A2 - Melange pour ameliorer les produits a base de viande destines a la cuisson et procede permettant de l'utiliser - Google Patents

Melange pour ameliorer les produits a base de viande destines a la cuisson et procede permettant de l'utiliser Download PDF

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Publication number
WO2002085136A2
WO2002085136A2 PCT/IB2002/002166 IB0202166W WO02085136A2 WO 2002085136 A2 WO2002085136 A2 WO 2002085136A2 IB 0202166 W IB0202166 W IB 0202166W WO 02085136 A2 WO02085136 A2 WO 02085136A2
Authority
WO
WIPO (PCT)
Prior art keywords
meat
mixture
process according
cooking
meat product
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.)
Ceased
Application number
PCT/IB2002/002166
Other languages
English (en)
Spanish (es)
Other versions
WO2002085136A3 (fr
Inventor
Nhora Guarin Torres
Gustavo Basto Ospina
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tecnoalimentica Ltda
Original Assignee
Tecnoalimentica Ltda
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 Tecnoalimentica Ltda filed Critical Tecnoalimentica Ltda
Priority to AU2002311511A priority Critical patent/AU2002311511A1/en
Publication of WO2002085136A2 publication Critical patent/WO2002085136A2/fr
Publication of WO2002085136A3 publication Critical patent/WO2002085136A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • the present invention relates to the food products field.
  • the present invention discloses a mixture -composition- for improving the yield and nutritional, organoleptical and microbiological characteristics of meat during and after cooking.
  • Said mixture comprises proteins, carbohydrates, hydrocolloids, pH adjusting polymers, anti-adherent agents and salts.
  • the present invention provides a process for the use of said mixture over meat surface.
  • Weight loss -shrinkage- during meat portions cooking by means of the conventional systems is currently from 30 to 50%. This fact results in a decrease in the nutritional content, flavor, appearance and an increase in the price of the meat portion for the consumer.
  • Patent US 4.746.522 granted to Wolford et al discloses a method for treating meat in order to reduce moisture loss during cooking.
  • the mixture is a viscous brine containing non-halogenated water, acetic acid, gelatin, starch, salt and one or more phosphate salts.
  • the viscous brine is prepared by mixing water at temperature between 32-75°F (0°C-23°C) (during 20 min) for treating the gelatin. Dispersion of the viscous brine over meat requires massaging for a period of between 3 to 5 hours to achieve an uniform dispersion in the meat.
  • the meat product to which these patents are referred has a porous structure of a macerated beef or macerated chicken plus water, or refers to a pre-formed or cut products, or a paste of protein material wherein said material is substituted by a farinaceous material or vegetables or a mixture of these three materials.
  • a porous structure of a macerated beef or macerated chicken plus water or refers to a pre-formed or cut products, or a paste of protein material wherein said material is substituted by a farinaceous material or vegetables or a mixture of these three materials.
  • its utilization is only effective in baking cooking systems .
  • patent U.S. 5.248.512 discloses the coating of a food with a mixture useful particularly for preventing the moisture migration between two food materials or a composed food product with different moisture contents.
  • egg milk protein and water are mixed.
  • the food is coated with the aqueous mixture and then it is heated at a temperature between 70 and 100°C, which is indicated as critical for egg coagulation.
  • the mixture is a liquid mixture and the film obtained is visible and sensitive for the final consumer .
  • the components employed do not require a previous treatment as granulating, agglomerating or instantanazing, and do not require the preparation of viscous suspensions or a paste at certain temperature conditions.
  • This invention makes it easy to handle materials and their preparation, and it has a more economic, simple and easy to use process.
  • the present invention does not use milk proteins, nor egg proteins or oil.
  • the present invention substantially solves the problems existing in the State of the Art, because the product is applied in a single and economic one step which ensures a whole and uniform coating.
  • the invention does not use any liquid compound nor alcohol, and it has a barrier forming and pH controlling effect in one single application step. In the same way, it does not have a bread crumbed appearance, because it adsorbs and it is imperceptible at first sight in the majority of the types of cooking. It does not require previous processes for its application such as granulating, agglomerating or instantanazing; nor the preparation of brines or viscous suspensions or pastes; and it is multi-functional because it functions in different types of cooking systems and meat .
  • a mixture consisting of a mixture for improving the yield and the nutritional, organoleptical and microbiological characteristics of meat products during and after cooking which comprises proteins, carbohydrates, hydrocolloids, pH adjusting polymers, anti-adherent agents and salts.
  • proteins are present between 14 to 25%, carbohydrates between 50 to 65%, hydrocolloids between 0.05 to 0.12%, pH adjusting polymers between 0.2 to 0.5%, anti-adherent agents between 0.5 to 1%, and salts between 15 to 25%.
  • proteins may be present between 20 to 23%.
  • carbohydrates may be present between 55 to 60%.
  • Proteins used in the mixture of the present invention belong to the group of protein produced from cereal flour and they correspond to an isolate from vegetable proteins, such as wheat gluten, gliadin or a combination thereof.
  • Carbohydrates belong to the group of native or modified starches of maize, rice, wheat, cassava, dextrins or a combination thereof.
  • Hydrocolloids belong to the group of cellulose derivatives (methylcellulose, carboxymethylcellulose or hydroxypropylmethyl cellulose) , xanthan gum, carrageenan or a combination thereof.
  • pH adjusting polymers belong to the polymers group of sodium or potassium salts of phosphoric acids or a combination thereof.
  • Anti-adherent agents belong to the group of magnesium silicoalumminates or carbonates, or a combination thereof .
  • Salts belong to the group of lactic acid or calcium lactate, glycolitic acid or glycolate, phosphate and/or monoacid phosphate, and/or diacid phosphate and phosphoric acid, magnesium salt, sodium chloride or a combination thereof.
  • the mixture may be exempt from either hydrocolloids, or salts, or anti-adherent agents or pH adjusting polymers. Additionally, the mixture may optionally contain flour, antioxidants, anti-microbial agents, levans, seasoning or seasoning blends, flavors and colorants. All of the ingredients used in the mixture of the present invention are exclusively of food grade.
  • the present invention relates to a product and the process for improving the nutritional, organoleptical and microbiological characteristics of meat products during and after cooking.
  • the process consists in the application of a powdered blend (mix) which serves as an edible barrier ("barrier layer"), prepared to be adsorbed during the cooking process, when the hydrophillic components with the emulgent action of proteins is emulsioned with the hydrophobic components which normally are found in the meat surface.
  • the mixture consists of film-forming materials (such as proteins, carbohydrates or hydrocolloids) , pH adjusting polymers, anti-adherent agents and salts and, optionally, flavors, colorants, antioxidants, flour, anti-microbial agents, levans or seasoning blends.
  • Another object of present invention comprises techniques for the application of the mixture in different meat products and for any type of cooking system.
  • the present invention provides a process for improving the characteristics of a meat product which comprises the steps of:
  • the mixture object is applied in a single dusting step and it does not use components such as acetic acid or non- halogenated water. Said dusting may be carried out through mechanical or manual means .
  • the mixture adjusts the surface pH of the meat product between 5 and 8.
  • the meat products for which the process of the present invention is applied are selected from beef, chicken, pork, fish, calf meat, lamb meat, shellfish.
  • Fish or shellfish may be from any type.
  • Chicken was treated with skin and without skin. Furthermore, the process is applicable to chicken breast to be cooked, and chopped, to be used as a base for other preparations, such as spaghettis, pizza, meat pies and sandwiches. Additionally, the process of the present invention is applicable when the meat product is any type of whole, minced or processed meat.
  • the cooking step of the process of the present invention may be carried out through different systems.
  • Such cooking systems include broiling, cooking on a hot plate, deep frying, steam pot, on a swivel-mounted pan and combined convection-steam oven.
  • cooking in a combined oven by means of steam, steam- convection and convection functions) may be carried out with specific times and temperatures according to the desirable presentation for the consumer profile.
  • Cooking may also be carried out in a conventional oven, in broilers or in rotator ovens.
  • the cooked meat product keeps functionality of the mixture object of the present invention, even after cooling down and/or freezing storage during a long time and after rethermalizing for its consumption.
  • the cooked meat product keeps the steam barrier properties during cooling at room temperature or by mechanical means of quick cooling of the meat portions .
  • the mixture used as surface treatment which acts modifying the surface properties, contains several components which are high molecular weight polymers. These long chain polymeric structures are handled by considering the length of chain and the polarity to form a structure which implies intramolecular association or crosslinking of the polymer chains to form a semi-rigid multi-dimensional matrix. In this way, when said matrix is applied over the food surface, it is adsorbed during cooking acting as moisture barrier and improving meat sensorial characteristics. In turn, the mixture generates a decrease in Aw (Water Activity) of the surface which decreases fungi, yeast and bacteriae growth on products surface during storage.
  • Aw Water Activity
  • the mixture comprises a mixture of water soluble polymers which act to reduce the isoelectric point of proteins, break the electrostatic linkers and slightly increases pH, promotes the formation of new intra and intermolecular crosslinkages . These covalent bonds improve even more barrier properties, improving thus the retention of the meat juices. These polymers enforce the effects of the mixture.
  • the mixture incorporates anti-adherent agents which facilitate the application process, in such a way that the adherence of the mixture on meat surface results in such amount that it acts as a barrier without forming a visible layer, and, in turn, that the meat product does not adhere to surface in which the different types of cooking are carried out.
  • This invention is the result of many years of research in basic science and applied technology, wherein by means of an experimental design, the proportion of the different ingredients employed in the mixture according with its effectiveness was optimized, aside from considering the synergic effects which may be given among them to achieve a unique product regarding the advantages provided in the cooking of the different types of meat .
  • different types of flour, proteins and polysaccharide mixtures starches or hydrocolloids were evaluated, which formed a visible whiteness and thick layer which only led to a reduction in the moisture loss from 8 to 10%.
  • the mixture was economically optimized, obtaining a system with good moisture barrier characteristics, decreasing the juice loss during cooking and improving organoleptic factors (flavor, texture, appearance, color), and nutritional quality and improving microbiological stability and antioxidant characteristics of the meat product.
  • the resulting mixture is easy to apply, economic and improves the mechanical behavior by avoiding shrinkage either of the meat product or the skin, depending on the case.
  • different times and application systems were evaluated, as well as different applications at industrial scale, finally finding a decrease in the moisture loss from 35 to 55% in relation with the standard.
  • the present invention is not related with the use of glycerol and its flavor impact is the result of a considerable retention of meat juices which due to their contents of proteins, minerals and another components provide an improved flavor to the meat product .
  • the present invention does not have as an objective, to generate a layer (crunchy with good adherence and appearance, good color and low oil-permeability) , but it corresponds to a product which by means of dusting or uniform application over the meat surface it adsorbs and provides the unique function that --when the meat portion is exposed to cooking for any of the available commercial methods-- retains the meat juice and preserves the organoleptic, nutritional and microbiological characteristics, in such a way that it does not result in a coating perceptible at first sight .
  • the components employed do not require a previous treatment as granulating, agglomerating or instantanazing nor the preparation of viscous suspensions or a paste at certain temperature conditions.
  • This invention makes it easy to handle materials and their preparation, and the application process is more economical, simpler and easier to use.
  • the present invention does not use milk proteins, nor egg proteins or oil.
  • the present invention substantially solves the problems existing in the State of the Art, taking into account that the product is applied in a single and economic one step ensuring a whole and uniform coating, it does not use any liquid compound nor alcohol, and it has barrier-forming and pH controlling effect in a single step of simple application. In the same way, it does not have breaded appearance, in view of the fact that it is adsorbed and it is imperceptible at first sight in most types of cooking; it does not require previous processes to its application such as granulating, agglomerating or instantanazing nor the preparation of brines, viscous suspensions or pastes and it is multi-functional because it functions for different types of cooking systems and meats.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne le domaine des produits à base de viande. Ladite invention concerne notamment un mélange (composition) servant à améliorer le rendement et les caractéristiques nutritionnelles, organoleptiques et microbiologiques de viandes, pendant et après cuisson. Ledit mélange comprend de protéines, des hydrates de carbone, des hydrocolloïdes, des polymères d'ajustement de pH, des agents anti-adhésifs et des sels. En outre, ladite invention concerne un procédé permettant d'utiliser ledit mélange. Lorsque ledit mélange est appliqué sur la surface de viandes, il induit un effet de barrière et un effet de régulation du pH, ladite barrière étant absorbée pendant la cuisson, ce qui permet de satisfaire à sa fonctionnalité de rétention des jus de viande qui, une fois cuite, conserve ses caractéristiques organoleptiques, nutritionnelles et microbiologiques, quelle que soit la méthode de cuisson employée.
PCT/IB2002/002166 2001-04-23 2002-04-22 Melange pour ameliorer les produits a base de viande destines a la cuisson et procede permettant de l'utiliser Ceased WO2002085136A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002311511A AU2002311511A1 (en) 2001-04-23 2002-04-22 Mixture for improving the cooking meat products and process for its use

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CO01031383A CO5221074A1 (es) 2001-04-23 2001-04-23 Composicion para evitar la perdida de jugos de las carnes durante la coccion y proceso para su aplicacion
CO01-031.383 2001-04-23

Publications (2)

Publication Number Publication Date
WO2002085136A2 true WO2002085136A2 (fr) 2002-10-31
WO2002085136A3 WO2002085136A3 (fr) 2003-01-30

Family

ID=5331322

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2002/002166 Ceased WO2002085136A2 (fr) 2001-04-23 2002-04-22 Melange pour ameliorer les produits a base de viande destines a la cuisson et procede permettant de l'utiliser

Country Status (3)

Country Link
AU (1) AU2002311511A1 (fr)
CO (1) CO5221074A1 (fr)
WO (1) WO2002085136A2 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009095737A3 (fr) * 2008-01-31 2009-09-24 Tecnoaliméntica Ltda Composition pour bloquer superficiellement les espaces interfibrillaires de la viande et procédés de traitement de la viande avec ladite composition
WO2013015401A1 (fr) * 2011-07-22 2013-01-31 味の素株式会社 Substance améliorante de qualité de viande
CN111067083A (zh) * 2019-12-25 2020-04-28 中国肉类食品综合研究中心 一种用于蒸煮素肉制品的质构调节剂及其应用
US11653681B2 (en) 2016-12-15 2023-05-23 Conopco Inc. Particulate meat seasoning composition
EP4033918B1 (fr) * 2019-09-26 2023-09-13 Purac Biochem B.V. Composition pour utilisation dans de la viande transformée

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Publication number Priority date Publication date Assignee Title
US3792173A (en) * 1971-12-22 1974-02-12 Food Technology Process of reducing shrinkage and retaining moisture and juices in meat products and products produced thereby
ATE77922T1 (de) * 1986-08-22 1992-07-15 Dca Food Ind Verfahren zur herstellung eines nahrungsmittels, beschichtet mit einer sosse unter einer teig- oder einer teig- und panierbeschichtung.
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
AU682680B2 (en) * 1993-02-26 1997-10-16 Unilever Plc Crumb coating composition
ATE160074T1 (de) * 1993-09-02 1997-11-15 Nestle Sa Behandlung von fleisch oder fisch
US5523102A (en) * 1995-03-06 1996-06-04 Morasch; Alan K. Method of improving the firmness of fish tissue
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US6248383B1 (en) * 1997-03-14 2001-06-19 Taiyo Kagaku Co., Ltd. Agent for improving water binding capacity of meat and method of making
EP0901756A3 (fr) * 1997-08-15 2001-01-24 Penford Corporation Procédé d'enrobage de pommes de terres avec une composition sèche d'amidon
DE19921681A1 (de) * 1999-05-12 2000-11-16 Aventis Cropscience Gmbh Panierte Lebensmittel
AU6326300A (en) * 1999-07-29 2001-02-19 Goodman Fielder Milling & Baking New Zealand Limited Microwaveable food coating

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009095737A3 (fr) * 2008-01-31 2009-09-24 Tecnoaliméntica Ltda Composition pour bloquer superficiellement les espaces interfibrillaires de la viande et procédés de traitement de la viande avec ladite composition
WO2013015401A1 (fr) * 2011-07-22 2013-01-31 味の素株式会社 Substance améliorante de qualité de viande
JPWO2013015401A1 (ja) * 2011-07-22 2015-02-23 味の素株式会社 食肉改質剤
US11653681B2 (en) 2016-12-15 2023-05-23 Conopco Inc. Particulate meat seasoning composition
EP4033918B1 (fr) * 2019-09-26 2023-09-13 Purac Biochem B.V. Composition pour utilisation dans de la viande transformée
CN111067083A (zh) * 2019-12-25 2020-04-28 中国肉类食品综合研究中心 一种用于蒸煮素肉制品的质构调节剂及其应用

Also Published As

Publication number Publication date
AU2002311511A1 (en) 2002-11-05
CO5221074A1 (es) 2002-11-28
WO2002085136A3 (fr) 2003-01-30

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