ES404779A1 - Procedimiento para estabilizar carne fresca. - Google Patents

Procedimiento para estabilizar carne fresca.

Info

Publication number
ES404779A1
ES404779A1 ES404779A ES404779A ES404779A1 ES 404779 A1 ES404779 A1 ES 404779A1 ES 404779 A ES404779 A ES 404779A ES 404779 A ES404779 A ES 404779A ES 404779 A1 ES404779 A1 ES 404779A1
Authority
ES
Spain
Prior art keywords
freshly slaughtered
slaughtered meat
preserving freshly
preserving
meat
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.)
Expired
Application number
ES404779A
Other languages
English (en)
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.)
Stemmler M & H GmbH
Original Assignee
Stemmler M & H GmbH
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 Stemmler M & H GmbH filed Critical Stemmler M & H GmbH
Publication of ES404779A1 publication Critical patent/ES404779A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Variable-Direction Aerials And Aerial Arrays (AREA)
ES404779A 1972-04-27 1972-07-12 Procedimiento para estabilizar carne fresca. Expired ES404779A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19722220685 DE2220685C3 (de) 1972-04-27 1972-04-27 Verfahren zur Verlängerung des Frischezustandes von Frischfleisch

Publications (1)

Publication Number Publication Date
ES404779A1 true ES404779A1 (es) 1975-07-01

Family

ID=5843455

Family Applications (1)

Application Number Title Priority Date Filing Date
ES404779A Expired ES404779A1 (es) 1972-04-27 1972-07-12 Procedimiento para estabilizar carne fresca.

Country Status (21)

Country Link
US (1) US3851077A (es)
JP (1) JPS4920353A (es)
AR (1) AR194499A1 (es)
AT (1) AT324106B (es)
AU (1) AU456897B2 (es)
BE (1) BE786332A (es)
CA (1) CA998558A (es)
CH (1) CH571825A5 (es)
DE (1) DE2220685C3 (es)
DK (1) DK141506B (es)
ES (1) ES404779A1 (es)
FI (1) FI53773C (es)
FR (1) FR2181631B1 (es)
GB (1) GB1354067A (es)
IE (1) IE36487B1 (es)
IL (1) IL39955A (es)
IT (1) IT982347B (es)
LU (1) LU65406A1 (es)
NL (1) NL7209420A (es)
NO (1) NO133687C (es)
SE (1) SE384780B (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2342985C3 (de) * 1973-08-25 1979-12-20 M. & H. Stemmler Gmbh, 5000 Koeln Verfahren zum Überziehen von Fleisch- und Wurstwaren mit einem Überzugsmittel und Vorrichtung dazu
US4021585A (en) * 1976-01-16 1977-05-03 Krey Packing Company Chlorine dioxide spray process for chilling meat carcasses
DE2643370C2 (de) * 1976-09-27 1983-01-27 Henkel KGaA, 4000 Düsseldorf Verfahren zur Verlängerung des Frischezustandes von Frischfleisch
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
JPS5910169B2 (ja) * 1979-09-12 1984-03-07 株式会社上野製薬応用研究所 食肉製品用保存剤及びその使用
NL1023257C2 (nl) * 2003-04-24 2004-10-27 Tno Vochtwerende bekledingslaag voor voedingsmiddelen.

Also Published As

Publication number Publication date
FR2181631A1 (es) 1973-12-07
BE786332A (fr) 1972-11-03
JPS4920353A (es) 1974-02-22
SE384780B (sv) 1976-05-24
LU65406A1 (es) 1972-08-23
AU4598372A (en) 1974-02-28
DE2220685B2 (de) 1974-01-03
DK141506B (da) 1980-04-08
FI53773B (fi) 1978-05-02
AT324106B (de) 1975-08-11
FR2181631B1 (es) 1976-10-29
US3851077A (en) 1974-11-26
NL7209420A (es) 1973-10-30
IL39955A0 (en) 1972-09-28
DE2220685A1 (de) 1973-11-08
IT982347B (it) 1974-10-21
CA998558A (en) 1976-10-19
FI53773C (fi) 1978-08-10
NO133687C (es) 1976-06-16
IL39955A (en) 1976-05-31
AR194499A1 (es) 1973-07-23
CH571825A5 (es) 1976-01-30
NO133687B (es) 1976-03-08
AU456897B2 (en) 1975-01-16
IE36487L (en) 1973-10-27
DE2220685C3 (de) 1976-02-05
IE36487B1 (en) 1976-11-10
GB1354067A (en) 1974-06-05

Similar Documents

Publication Publication Date Title
ES414610A1 (es) Un metodo para conservar materias proteinicas.
ES283015A1 (es) Mejoras en la fabricacion de envolturas comestibles artificiales para articulos alimenticios, particularmente embutidos
IL35799A0 (en) Method and apparatus for eviscerating chickens or other fowl
CA935523A (en) Method and apparatus for determining the thickness of layers of fat and flesh in animal carcasses by electrical measuring
ES404779A1 (es) Procedimiento para estabilizar carne fresca.
IL44829A0 (en) Method and apparatus for skinning or peeling produce such as fruits and vegetables
IS724B6 (is) Aðferð til að verka nýtt kjöt og nýjan fisk.
FR2212100A1 (en) Preservative treatment of meat before nitrite treatment - with compsn. contg. glucose oxidase, glucose and catalase
CA979360A (en) Method for mounting and preserving animals without evisceration
CA999477A (en) Method for the deodorization and blood-removal of meats and fish eggs
ES394477A1 (es) Un metodo para tratar sustancias organicas, particularmentecomestibles, tales como patatas.
ES338501A1 (es) Procedimiento e instalacion para el tratamiento, especial- mente maduracion yno desecacion de productos animales y ve- getales conteniendo grasas y albuminas.
JPS5221358A (en) Method of preserving edible meat
CH487597A (de) Verfahren zur Bekämpfung von Pilzen und Anwendung des Verfahrens zur Konservierung von Nahrungsmitteln, Getränken und Futtermitteln
ES334264A1 (es) Metodo de preparar un producto de carne recubierta y congelada.
DD119705A5 (de) Verfahren zur konservierung von lebensmittelprodukten
BE758508R (en) Sausage making
AU440542B2 (en) Method ofthe preservation of food against putrefaction
CA805402A (en) Method and an apparatus for determining the fat content of trimmings or similar pieced meats
FR2180447A1 (en) Fish croquettes prodn - by mixing minced fish meat and animal fat
ES169931U (es) Nuevo dispositivo preservador de pinchitos de carne
AU424748B2 (en) Method of preserving food products comprising animal flesh
ES423471A1 (es) Un procedimiento para la conservacion sin frio de productosque contienen proteinas.
AU6900674A (en) Treating and preserving fresh uncooked oysters
FR2007071A1 (en) High speed cooking of fried chicken portions of - consistently improved quality