8results about "Meat/fish preservation using acids" patented technology

The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract. The meat treatment composition exhibits excellent shelf stability in that the nitrite content of the composition remains constant for a prolonged period of time.

Method for dynamically adjusting the extraction control parameters of products stored in a chamber: - an initial phase (100) comprising: . determination of a target weight loss profile (101) for the product, . determination of the corresponding extraction climatic conditions (102); - an extraction phase (200) comprising: a / application of the climatic conditions (201); b / measurement of quantitative data (202); c / establishment of the actual weight loss profile (203); d / establishment of a predictive weight loss profile (204) based on the quantitative data; e / automatic adjustment of the climatic conditions (205) if a predefined deviation between the target profile and the actual or predictive profile is observed, and application of these adjusted climatic conditions; f / implementation of steps b / to e / until the end of the extraction cycle. Figure for the abstract: Fig 6

Method for dynamically adjusting the control parameters of the extraction of products stored in a drying chamber comprising: - an initial phase of determining a target weight loss profile, taking into account in particular the type of product to be dried, the initial weight of the product to be dried, the duration of the drying cycle, and the target cumulative weight loss of the product at the end of drying, - a drying phase following the target weight loss profile determined in the initial phase, during which the following actions are carried out: application in the drying chamber of the climatic drying conditions corresponding to the target weight loss profile; real-time measurement throughout the drying cycle of quantitative data such as the actual weight loss, the temperature and humidity level of the chamber, the ventilation speed, and real-time establishment of the actual weight loss profile;Automatic adjustment of the climatic conditions to be applied in the drying chamber.

Compositions and methods for inhibiting microbial growth and / or accelerating fermentation in meat and other food products using acyl glycerol compounds are provided. The acyl glycerol compounds are added to food products in their natural oil form, via various routes of administration (mix, dip, spray, etc.). The acyl glycerol esterification sites can be tailored and / or mixtures of different acyl glycerol compounds may be used. The acyl glycerol compounds can also be used in combination with one or more additional agents, for example as part of a multi-functional antimicrobial or carrier of antioxidants, flavor compounds, etc.

This invention discloses a medium-chain fatty acid disinfectant for meat products, its preparation method, and its application. The medium-chain fatty acid disinfectant for meat products, by weight, comprises 0.1-1 parts acidifier, 4-6 parts medium-chain fatty acid, 25-35 parts solubilizer, 10-20 parts plant-derived surfactant, and 38-61 parts water. The medium-chain fatty acid includes at least one of caprylic acid, nonanoic acid, and capric acid, and the solubilizer includes lactic acid. This invention's medium-chain fatty acid disinfectant for meat products uses medium-chain fatty acid as the main bactericidal component, combined with a solubilizer and a plant-derived surfactant. The synergistic solubilization effect of these two components enhances the solubilization effect of the medium-chain fatty acid, further improving the bactericidal effect. Therefore, this invention's medium-chain fatty acid disinfectant maintains excellent bactericidal effect even at low concentrations, and because of the low concentration, it does not cause yellowing of the meat product surface.

A method for dynamically adjusting the control parameters of the extraction of products stored in a chamber: - an initial phase (100) comprising: * determining a weight-loss target profile (101) for the product, * determining the corresponding climatic extraction conditions (102); - an extraction phase (200) comprising: a / applying the climatic conditions (201); b / measuring quantitative data (202); c / establishing the actual weight-loss profile (203); d / establishing a predictive weight-loss profile (204) based on the quantitative data; e / automatically adjusting the climatic conditions (205) if a predefined deviation between the target profile and the actual profile or the predictive profile is observed, and applying these adjusted climatic conditions; f / implementing steps b / to e / until the end of the extraction cycle.

This invention provides a synergistic compound spray of lactic acid and acetic acid and its application in the preservation of chilled fresh lamb. The compound spray is composed of an aqueous solution of lactic acid and an aqueous solution of acetic acid. The mass fraction of lactic acid in the aqueous solution is 0.4-0.6%, and the mass fraction of acetic acid in the aqueous solution is 0.2-0.3%. The volume ratio of the two is 2:7 to 5:7. This invention also provides a corresponding method for preserving chilled fresh lamb: the compound spray is evenly sprayed onto the surface of the chilled lamb, which is then air-dried, packaged, and refrigerated. Experiments have confirmed that the combination of lactic acid and acetic acid in the compound spray agent of this invention exhibits a synergistic effect, with a combined antibacterial concentration index of 0.375. It can effectively inhibit the total bacterial count and coliform growth at low concentrations, delay the accumulation of volatile basic nitrogen, stabilize the pH, color, texture and sensory quality of meat products, avoid meat quality deterioration caused by high concentrations of single organic acids, and extend the shelf life of chilled fresh lamb at 4°C from 6 days to 10 days. It is safe and reliable and suitable for long-distance cold chain distribution and industrial applications.

Compositions and methods for inhibiting microbial growth and / or accelerating fermentation in meat and other food products using acyl glycerol compounds are provided. The acyl glycerol compounds are added to food products in their natural oil form, via various routes of administration (mix, dip, spray, etc.). The acyl glycerol esterification sites can be tailored and / or mixtures of different acyl glycerol compounds may be used. The acyl glycerol compounds can also be used in combination with one or more additional agents, for example as part of a multi-functional antimicrobial or carrier of antioxidants, flavor compounds, etc.