[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

JPS5554854A - Method of treating beef for preservation - Google Patents

Method of treating beef for preservation

Info

Publication number
JPS5554854A
JPS5554854A JP12884478A JP12884478A JPS5554854A JP S5554854 A JPS5554854 A JP S5554854A JP 12884478 A JP12884478 A JP 12884478A JP 12884478 A JP12884478 A JP 12884478A JP S5554854 A JPS5554854 A JP S5554854A
Authority
JP
Japan
Prior art keywords
beef
sodium bicarbonate
secondary phosphate
color
concentration
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.)
Granted
Application number
JP12884478A
Other languages
Japanese (ja)
Other versions
JPS5842737B2 (en
Inventor
Seiichi Matsumura
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP53128844A priority Critical patent/JPS5842737B2/en
Publication of JPS5554854A publication Critical patent/JPS5554854A/en
Publication of JPS5842737B2 publication Critical patent/JPS5842737B2/en
Expired 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents

Landscapes

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

Abstract

PURPOSE:Sodium bicarbonate and sodium secondary phosphate are added to beef to soften the flesh tissues and stabilize the color, thus permitting the storage of beef for a long time without any adverse effect on appearance and taste. CONSTITUTION:In any stage before or after lumps of or sliced beef is chilled or frozen or during stored, an aqueous sodium bicarbonate, preferably of 0.5-2.5wt% concentration and an aqueous sodium secondary phosphate, preferably of 0.2- 1.5wt% concentration are sprayed or the beef is dipped in them, thus softening the flesh tissues and stabilizing the color. The sodium bicarbonate and sodium secondary phosphate may be added to the seasoning solution for beef and may be applied to beef simultaneously or sparately.
JP53128844A 1978-10-19 1978-10-19 Beef quality preservation treatment method Expired JPS5842737B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53128844A JPS5842737B2 (en) 1978-10-19 1978-10-19 Beef quality preservation treatment method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53128844A JPS5842737B2 (en) 1978-10-19 1978-10-19 Beef quality preservation treatment method

Publications (2)

Publication Number Publication Date
JPS5554854A true JPS5554854A (en) 1980-04-22
JPS5842737B2 JPS5842737B2 (en) 1983-09-21

Family

ID=14994775

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53128844A Expired JPS5842737B2 (en) 1978-10-19 1978-10-19 Beef quality preservation treatment method

Country Status (1)

Country Link
JP (1) JPS5842737B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997046119A1 (en) * 1996-06-07 1997-12-11 Wisconsin Alumni Research Foundation Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
US7060309B2 (en) 2002-02-08 2006-06-13 Hormel Foods, Llc Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
US7135202B2 (en) 2003-07-23 2006-11-14 Hormel Foods, Llc Method of vacuum tumbling for processing meat
US7378119B2 (en) 2002-08-30 2008-05-27 Cargill, Incorporated Meat enhancement system
CN112586713A (en) * 2020-12-07 2021-04-02 上海盛鲜食品有限公司 Beef freezing preservative and beef freezing preservation method

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997046119A1 (en) * 1996-06-07 1997-12-11 Wisconsin Alumni Research Foundation Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
US6020012A (en) * 1996-06-07 2000-02-01 Wisconsin Alumni Research Foundation Method of improving the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
US7060309B2 (en) 2002-02-08 2006-06-13 Hormel Foods, Llc Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
US7378119B2 (en) 2002-08-30 2008-05-27 Cargill, Incorporated Meat enhancement system
US7135202B2 (en) 2003-07-23 2006-11-14 Hormel Foods, Llc Method of vacuum tumbling for processing meat
CN112586713A (en) * 2020-12-07 2021-04-02 上海盛鲜食品有限公司 Beef freezing preservative and beef freezing preservation method

Also Published As

Publication number Publication date
JPS5842737B2 (en) 1983-09-21

Similar Documents

Publication Publication Date Title
DK629887A (en) METHOD OF TREATING MEAT
DK63684D0 (en) TARGET, LIQUID CONCENTRATE CONCENTRATE AND PROCEDURE FOR THE PREPARATION OF SAME AND FOOD HOUSES TREATED WITH CONCENTRATE CONCENTRATE AND PROCEDURE
NO173424C (en) Procedure for the treatment of freshly cut plant parts to extend their storage time, and mixture for use therewith
DK551279A (en) PROCEDURE FOR TREATING BACKWARE FOR STORAGE IN DEFROZEN STATE
JPS5554854A (en) Method of treating beef for preservation
US3188213A (en) Tenderizing of fresh meats
US3846566A (en) Process for increasing the natural color intensity of seafoods
ES8704711A1 (en) Process for producing frozen frogfish liver and product therefrom
JPS5765173A (en) Method of freezing fresh food
US3556807A (en) Meat tenderization process
SU959786A1 (en) Whole blood preservation method
US2961321A (en) Processes for improving the flavor of meats
ES406358A1 (en) Method for chemically peeling fruits and vegetables
US3365302A (en) Process for elucidating and stabilizing the natural pigment in shrimp hypodermis
JPS55118364A (en) Method of desalting and seasoning japanese pickled plum
JPS5722669A (en) Preparation of pickled egg yolk
GB964068A (en) Process for the manufacture of fish preserves
GB474905A (en) A method of curing pork, more particularly pork cuts
GB790812A (en) Process for the preparation of fish products
JPS6087732A (en) Method for treating yam
JPS645445A (en) Method for smoking small octopus
JPS55153557A (en) Preparation of julienne burdock
JPS5515728A (en) Food antiseptic
GB681843A (en) Improvements in or relating to the treatment of peanuts and the like
JPS5515742A (en) Long-term preservation of perishable meat