Composition for maintaining or improving the quality of processed meat
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between...
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| creator | VAN DIJK, Lonneke KARLEEN, Saffiera DOBBELSTEIN, Stephan Hubertus Johannes Mathias YI, Liya HILHORST, Gerrit Anthon Rene |
| description | The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between 0.02 and 2% w/w acid equivalent of glutamate; and - between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition. |
| format | Patent |
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This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.</description><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211216&DB=EPODOC&CC=AU&NR=2020286966A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211216&DB=EPODOC&CC=AU&NR=2020286966A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VAN DIJK, Lonneke</creatorcontrib><creatorcontrib>KARLEEN, Saffiera</creatorcontrib><creatorcontrib>DOBBELSTEIN, Stephan Hubertus Johannes Mathias</creatorcontrib><creatorcontrib>YI, Liya</creatorcontrib><creatorcontrib>HILHORST, Gerrit Anthon Rene</creatorcontrib><title>Composition for maintaining or improving the quality of processed meat</title><description>The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between 0.02 and 2% w/w acid equivalent of glutamate; and - between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHBzzs8tyC_OLMnMz1NIyy9SyE3MzCsB4sy8dAUgNzO3oCi_DMQpyUhVKCxNzMksqVTIT1MACienFhenpijkpiaW8DCwpiXmFKfyQmluBmU31xBnD93Ugvz41OKCxOTUvNSSeMdQIwMgtDCzNDNzNDQmThUAOzw04w</recordid><startdate>20211216</startdate><enddate>20211216</enddate><creator>VAN DIJK, Lonneke</creator><creator>KARLEEN, Saffiera</creator><creator>DOBBELSTEIN, Stephan Hubertus Johannes Mathias</creator><creator>YI, Liya</creator><creator>HILHORST, Gerrit Anthon Rene</creator><scope>EVB</scope></search><sort><creationdate>20211216</creationdate><title>Composition for maintaining or improving the quality of processed meat</title><author>VAN DIJK, Lonneke ; KARLEEN, Saffiera ; DOBBELSTEIN, Stephan Hubertus Johannes Mathias ; YI, Liya ; HILHORST, Gerrit Anthon Rene</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2020286966A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2021</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>VAN DIJK, Lonneke</creatorcontrib><creatorcontrib>KARLEEN, Saffiera</creatorcontrib><creatorcontrib>DOBBELSTEIN, Stephan Hubertus Johannes Mathias</creatorcontrib><creatorcontrib>YI, Liya</creatorcontrib><creatorcontrib>HILHORST, Gerrit Anthon Rene</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VAN DIJK, Lonneke</au><au>KARLEEN, Saffiera</au><au>DOBBELSTEIN, Stephan Hubertus Johannes Mathias</au><au>YI, Liya</au><au>HILHORST, Gerrit Anthon Rene</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Composition for maintaining or improving the quality of processed meat</title><date>2021-12-16</date><risdate>2021</risdate><abstract>The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; - between 0.02 and 2% w/w acid equivalent of glutamate; and - between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Composition for maintaining or improving the quality of processed meat |
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