A - Human Necessities – 23 – B
Patent
A - Human Necessities
23
B
A23B 4/10 (2006.01) A23B 4/06 (2006.01) A23B 4/20 (2006.01) A23L 1/31 (2006.01) A23L 1/314 (2006.01) A23L 1/315 (2006.01) A23L 1/325 (2006.01)
Patent
CA 2381102
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.
La présente invention concerne un procédé de traitement de la surface de viande fraîche consistant à traiter la viande avec un hydrocolloïde à base de collagène, en particulier de gélatine, de colles animales, de caséine, de protéines de lactosérum, et/ou de leurs hydrolysats, ainsi que de leurs mélanges. Ce procédé permet notamment d'éviter une perte de poids de la viande durant le stockage due à un écoulement de jus de décongélation. Le procédé selon l'invention consiste de préférence à traiter la viande avec 0,2 à 1,5 % en poids d'hydrocolloïde par rapport au poids de la viande. Ce procédé permet de traiter tous les types de viande entrant dans l'alimentation humaine, en particulier la viande de mammifère, le poisson, et la volaille.
Deutsche Gelatine-Fabriken Stoess Ag
Gowling Lafleur Henderson Llp
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