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Method of freezing salted meat products

a technology of cured meat and salted meat, which is applied in the directions of milk preservation, transportation and packaging, food preparation, etc., can solve the problems of deterioration in taste and texture, loss of meat weight, and large amount of purge or drip from salted or cured meat products after freezing, and the effect of worsening

Inactive Publication Date: 2002-08-08
WINTERLAB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These freezing methods result in a great amount of purge or drip from the salted or cured meat products after thawing as the consequence of destruction of the tissues and cells.
The destruction of tissues and cells causes loss of the meat weights and deterioration in taste and texture.
This consequence becomes worse when the de-frozen salted and smoked meat products have to be frozen again from time to time.
There is no teaching or suggestion in any of these patents that the processes disclosed can prevent or reduce the amount of purge or drip produced by salted and smoked frozen meat products after thawing thereby maintaining the flavor and texture of such salted meat products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example

[0036] Fish filets were divided into three groups, Group I, Group II and Group III, each group consisting of six pieces of filets with predetermined weights. Group I was treated with conventional freezing process, Group II was treated with TRUFRESH freezing process, and Group III was kept unfrozen (fresh). Then the fish filets in Groups I and II were thawed. After thawing, all of these filets were salted and smoked by a known process. The weight losses of each piece of filets in the three groups was measured as shown in TABLE I. An average percentage of the weight loss in each group after thawing and smoking was shown in TABLE

1TABLE I Filet No. Weight. (Kg) Weight. (Kg) (Smoked) Weight Loss (%) Group I (frozen by conventional freezing process) 1 1.10 1.00 9.1 2 1.35 1.22 9.6 3 1.45 1.30 10.3 4 1.25 1.10 12.0 5 1.25 1.13 9.6 6 1.15 1.05 8.7 Average 1.26 1.13 9.9 Group II (frozen by TRUFRESH freezing process) 1 1.30 1.20 7.7 2 1.15 1.10 4.3 3 1.25 1.16 7.2 4 1.45 1.36 6.2 5 1.40 1.35 ...

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PUM

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Abstract

A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooling the brine, and subjecting the cured protein product to the cooled brine.

Description

[0001] 1. Field of the Invention[0002] The present invention relates to a method of freezing cured protein products, such as salted or smoked meat products by exposing them to a brine, more particularly, to a freezing method that prevents or reduces purge produced from the frozen salted meat products and weight loss of such products.[0003] 2. Description of the Related Art[0004] Conventional methods of freezing cured protein products such as cured meat involve using air, blast freezing, tunnel freezing, or brine (antifreeze solution) which is cooled by a cooling medium, or immersing the cured meat products in liquid nitrogen or liquid carbon dioxide. These freezing methods result in a great amount of purge or drip from the salted or cured meat products after thawing as the consequence of destruction of the tissues and cells. The destruction of tissues and cells causes loss of the meat weights and deterioration in taste and texture. This consequence becomes worse when the de-frozen s...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23B4/06A23B4/08A23B4/09A23L3/37A23L3/375
CPCA23B4/068A23B4/08A23B4/09A23L3/37A23L3/375
Inventor LIBERMAN, BARNET L.
Owner WINTERLAB