Process for treating the surface of fresh meat
US7270841B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Mar 12, 2002 |
| Grant date | Sep 18, 2007 |
| Priority date | — |
| Expiry date | May 22, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L17/75
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.