Method for acting on meats using sequences of extremely low frequencies and guide frequencies

Abstract

The present invention relates to a method for acting on chemical elements and combinations thereof, including meat proteins, amino acids, DNA, RNA, enzymes, hormones and neurotransmitters, by applying target-defined sequences of extremely low frequency (SELF technology) and a set of specific guide elements that will act upon given meat amino acid and / or nucleotide sequences, inter alia. The desired effect is achieved by strengthening or weakening the bonds between chemical elements and combinations thereof, including constituent elements of meat proteins, nucleotides, amino acids, enzymes, hormones and neurotransmitters, inter alia.

Description

PROCESS FOR ACTING ON MEAT BY MEANS OF SEQUENCES OF EXTREMELY LOW FREQUENCIES AND FREQUENCIES DIRECTORS DESCRIPTIVE REPORT FIELD OF INVENTION

[0001] A process for acting on chemical elements and their combinations, including proteins, amino acids, DNA, RNA, enzymes, hormones, and neurotransmitters in meat, through the application of extremely low-frequency sequences (SELF Technology) defined based on targets and a set of specific drivers that will act on specific amino acid and / or nucleotide sequences, among others, in meat. The desired effect is achieved by strengthening or attenuating the bonds between chemical elements and their combinations created by the technology (SELF), including constituent elements of proteins, nucleotides, amino acids, enzymes, hormones, and neurotransmitters, among others, related to meat. PREVIOUS EVENTS

[0002] In general, the sheer variety of species and breeds makes it quite complex and costly to define a solution to improve and standardize meat quality. Several factors influence quality, such as breed, sex, slaughter age, feed, terrain, health, and others. Currently, two common solutions are available to improve meat quality and standardization: aging and mechanical processing. Both have been used, but they can have undesirable effects such as rotting and food degradation, excessive fluid loss, and an unpleasant appearance and odor, among others. Furthermore, they can reduce the operational efficiency of food companies due to throughout the storage period required for the entire process to occur.

[0003] The invention filed on 10 / 30 / 2018, under number BR102017023442-8 and title "Product and Process for Generating Extremely Low Frequencies for Chemical Equalization" (SELF) describes a process and product for chemical equalization, based on the application of frequencies that will act in the equalization of chemical elements or a substance, consequently providing the adjustment of strengthening or attenuation of their physical-chemical properties and characteristics as desired, improving quality, increasing productivity and efficiency of industrial processes.

[0004] By enhancing an element's physical and chemical properties and characteristics, it can be used in significantly lower doses without impacting the results obtained. This invention, however, lacks the driver structure capable of directing frequency sequences to specific targets, nor the ability to act on biological organisms.

[0005] The invention BR 10 2019 0259582 - PRODUCT AND PROCESS FOR ACTING ON BIOLOGICAL ORGANISMS BY MEANS OF EXTREMELY LOW FREQUENCIES of 12 / 07 / 2019 (SELF) reveals a product and process for using extremely low frequency sequences for use in organisms. However, said invention does not define specific processes for the use of this procedure in the case of food.

[0006] The publication "Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins" from Meat Science, Volume 204, 2023, 109241, ISSN 0309-1740, https: / / doi.Org / 10.1016 / j.meatsci.2023.109241. (https: / / www.sciencedirect.com / science / article / pii / S030917402300147X) reveals a study whose objective was to evaluate the changes in the quality properties and microstructure of pork, as well as structural variation in myofibrillar proteins (MPs) after thawing, under the application of a magnetic field. Alternating low-frequency thawing (LF-MFT) with different intensities (1-5 mT). LF-MFT at 3-5 mT, which led to a reduction in thawing time. LF-MFT treatment significantly influenced meat quality properties and remarkably improved the structure of MPs (P < 0.05), compared with atmospheric thawing (AT). Specifically, among the thawing treatments, LF-MFT-4 (LF-MFT at 4 mT) had the lowest thawing loss and drip loss values, and the smallest changes in color and myoglobin content. Regarding the results of rheological properties and micrographs, an optimal gel structure and a more compact structure of muscle fiber arrangement formed during LF-MFT-4. Furthermore, LF-MFT-4 was beneficial for improving fiber conformation. Therefore, LF-MFT-4 reduced pork quality deterioration by protecting MP structures, indicating a potential use in the meat thawing industry.However, the aforementioned invention does not deal with the use of Extremely Low Frequency Sequences in the range of 0 to 100Hz (SELF), and does not specify the molecular targets (proteins and / or amino acids) of the meat that will be reached by the frequencies, that is, that will be targets of the treatment.

[0007] The publication Effects of extremely low frequency electromagnetic field at 50 Hz on myofibrillar protein from grass carp (Ctenopharyngodon idellus) during chilled storage at 4°C from December 2022 Lebensmittel-Wissenschaft und-Technologie 174(7-8):114397 D0l:10.1016 / j.lwt.2022.114397 reveals a study where ELF-EMF at frequencies of 40 to 70 Hz were examined for their possible significance in inducing biological effects during chilled storage of grass carp (Ctenopharyngodon idellus) at 4°C for 4 and 6 h. Myofibrillar protein extracted from grass carp was analyzed and the results indicate a significant (p < 0.05) increase in Ca2+ATPase activity and pH, and a reduction in total sulfhydryl content during treatment with frequencies of 50 and 60 Hz; for both storage durations, in particular, the 50 Hz treatment had pronounced effects with higher correlations. Therefore, 50 Hz may be associated with the 'window' effect, enhancing protein quality during refrigerated storage. However, the invention does not address the use of Extremely Low Frequency Sequences in the 0 to 100Hz range (SELF), nor does it specify the molecular targets (proteins and / or amino acids) in the meat that will be reached by the frequencies, i.e., those that will be targeted by the treatment.

[0008] The invention JP2003047395 - MEAT PROCESSING METHOD UTILIZING ULTRASONIC TREATMENT of 07 / 08 / 2001 discloses an ultrasonic processing device having a rotating ultrasonic processing tank that uses an ultrasonic transducer as a fixed axis, a control frequency of the control section, output voltage, rotation of the rotating ultrasonic processing tank, irradiation time and a cooler for the rotating ultrasonic processing tank, subjects a raw meat or a cured meat to ultrasonic processing through an accompanying net generation of cavitations under an irradiation atmosphere of a combined oscillation of two or more frequencies of 10-100 kHz, output powers of 200 to 600 W at 0-10 °C.However, the aforementioned invention does not deal with the use of Extremely Low Frequency (ELF) sequences in the range of 0 to 100Hz for the purpose of acting on specific molecules or amino acids that are the basis for generating the frequency sequence that will produce the desired effect. GENERAL DESCRIPTION

[0009] Due to gaps in the state of the art regarding the use of extremely low-frequency sequences to specifically target meat, it was necessary to develop a new technique, as revealed below. In the case of meat, we can envision up to four main attack strategies: 1. Targeting specific amino acid sequences that make up specific sites in meat proteins. In this case, the aim is to expose the specific binding regions of protein-degrading enzymes, with the aim of facilitating their action. enzymes in the post-slaughter period to obtain more tender meat. 2. Act on specific amino acid sequences that make up specific sites of meat proteins. In this case, the aim is to weaken or strengthen the chemical bonds between the atoms that form the amino acids of muscle structures, with the aim of stiffening or relaxing these structures and consequently altering the texture, tenderness, and water retention capacity of the meat. 3. Act on specific amino acid sequences that make up specific sites of muscle enzymes that act in the process of transforming muscle into meat. In this case, the aim is to weaken or strengthen the chemical bonds between the atoms that form the amino acids of muscle enzymes, with the aim of slowing or accelerating their activity, thus influencing the speed of the process of transforming muscle into meat. 4.Acting on specific amino acid sequences that make up specific sites in meat proteins. In this case, the aim is to weaken or strengthen the chemical bond between the atoms that form the proteins responsible for meat pigmentation, with the aim of increasing or reducing the intensity of the meat's color. All of these strategies utilize the same technique described here, for different purposes. The objective of the technique demonstrated here is to inhibit or stimulate biological functions or modify the properties of the elements, or chemical compounds, defined in the attack strategies listed above by applying extremely low-frequency sequences and a set of predefined driving frequencies. The method of action developed and revealed in this technique is based on the application of extremely low-frequency sequences, that is, frequencies in the open range between 0 and 100 Hertz (limits not included).Each set of frequency sequences (SELF) is created for amino acid and / or nucleotide sequences, among others, in meat. This makes this set application-specific to meat and its chosen biological and / or physiological functions. This invention reveals these application processes, which are illustrated in Figure 1A, which shows the effect of the sequences. Extremely low frequencies applied to the proteins actin and myosin, promoting fiber elongation and creating tenderness in the meat. Figure 1B shows the meat in its natural state, in contrast to Figure 1A, which shows the effect of the technique described here. Each combination of target and driver is designed to define a mathematically unique solution. In case 1 above, this invention uses one or more sequences of previously determined frequencies (each with a target and driver determining a unique solution) (SELF) and validated in the laboratory, to generate a decrease or increase in the interatomic distance of the chemical elements that form the target amino acids, altering the conformation of the protein in question and consequently allowing enzymes to more easily access the specific binding and degradation sites of the protein in question, facilitating enzymatic activity and its physiological function.The choice of strategy to increase or decrease interatomic distances depends on the desired final effect. This effect is calculated considering the current structure of the meat and the desired final structure in the meat. In case 2 above, this invention uses one or more previously determined frequency sequences (each with a target and driver determining a unique solution) (SELF) and validated in the laboratory, to generate the decrease or increase in the interatomic distance of the chemical elements that form the target amino acids, altering the biophysical characteristics of these sets of amino acids and / or proteins with the aim of altering the texture, tenderness and liquid retention capacity of the meat.In case 3 above, this invention uses one or more previously determined frequency sequences (each with a target and driver determining a unique solution) (SELF) and validated in the laboratory, to generate a decrease or increase in the interatomic distance of a set of amino acids that make up all or part of the functional structure of the enzymes that act in the transformation of muscle into meat, strengthening or weakening the chemical bonds between these atoms. Thus, we alter the speed of the enzymatic reaction and, consequently, the time required for the enzymatic processes of protein degradation. transformation of muscle into meat. In case 4 above, this invention uses one or more previously determined frequency sequences (each with a target and driver determining a unique solution) (SELF) and validated in the laboratory to generate a decrease or increase in the interatomic distance of a set of amino acids that form the proteins responsible for meat pigmentation, with the aim of altering the meat's color. The four strategies described above can be used individually and / or concomitantly in the same implementation of the technique disclosed herein. Table 1: Description of Figures PREFERRED MODALITIES

[0010] A first preferred modality involves applying strategy 1 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle fibers. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different active site (binding site) possibilities of the enzymes that degrade the muscle protein desmin. As a result of this action, the enzyme-binding regions of the desmin protein will be more exposed (binding site), facilitating the enzymatic action of muscle protein degradation, among other things.

[0011] A second preferred modality involves applying strategy 1 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle fibers. In this case, extremely low frequency (ELF) sequences will act according to their driving frequencies on the amino acid sequences that form the different active site (binding site) possibilities for the enzymes that degrade the muscle protein Nebulin. As a result of this action, the enzyme binding regions on the Nebulin protein (binding site) will be more exposed, facilitating the enzymatic action of muscle protein degradation, among other things.

[0012] A third preferred modality involves applying strategy 1 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle fibers. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different active site (binding site) possibilities for the enzymes that degrade the muscle protein Troponin-T. As a result of this action, the enzyme-binding sites on the Troponin-T protein will be more exposed, facilitating the enzymatic action of muscle protein degradation, among other things.

[0013] A fourth preferred approach involves applying strategy 1 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle fibers. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different active site (binding site) possibilities for the enzymes that degrade the muscle protein titin. As a result of this action, the enzyme binding sites on the titin protein will be more exposed (binding site), facilitating the enzymatic action of muscle protein degradation, among other things.

[0014] A fifth preferred modality involves the application of strategy 2 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle structures. In this case, extremely low frequency (ELF) sequences will act, according to their driving frequencies, on the amino acid sequences that form the different possibilities of composition of the muscle protein Actin. As a result of this action, the chemical bonds between the atoms that make up this protein will be weakened or strengthened, thus altering the organoleptic characteristics of the meat, such as tenderness, texture, and juiciness.

[0015] A sixth preferred modality involves applying strategy 2 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle structures. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different compositional possibilities of the muscle protein myosin. As a result of this action, the chemical bonds between the atoms that make up this protein will be weakened or strengthened, thus altering the organoleptic characteristics of the meat, such as tenderness, texture, and juiciness.

[0016] A seventh preferred modality involves applying strategy 2 (acting on amino acids), which targets the amino acid sequences of the proteins that make up muscle structures. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different compositional possibilities of the muscle protein collagen. As a result of this action, the chemical bonds between the atoms that make up this protein will be weakened or strengthened, thus altering the organoleptic characteristics of the meat, such as tenderness, texture, and juiciness.

[0017] An eighth preferred modality involves the application of strategy 3 (acting on amino acids that make up specific sites of muscle enzymes that act in the process of transforming muscle into meat) which targets the amino acid sequences of the Calpain enzymes, whose main function is the degradation of muscle fibers. In this case, the extremely low frequency (SELF) sequences will act according to their targeting frequencies on the amino acid sequences that form the different active site (binding site) possibilities of calpain enzymes. Thus, we alter the speed of the enzymatic reaction and, consequently, the time required for the enzymatic processes of protein degradation in the transformation of muscle into meat.

[0018] A ninth preferred modality involves applying strategy 3 (acting on amino acids that compose specific sites of muscle enzymes involved in the muscle-to-meat transformation process), which targets the amino acid sequences of calpastatin enzymes, whose primary function is the degradation of muscle fibers. In this case, extremely low-frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different active site (binding site) possibilities of calpastatin enzymes. Thus, we alter the speed of the enzymatic reaction and, consequently, the time required for the enzymatic protein degradation processes in the transformation of muscle into meat.

[0019] A tenth preferred modality involves applying strategy 4 (acting on amino acids that make up specific sites in meat proteins), which targets the amino acid sequences of the proteins that make up muscle pigments. In this case, extremely low frequency (ELF) sequences will act, according to their target frequencies, on the amino acid sequences that form the different active site (binding site) possibilities of the muscle protein Myoglobin. As a result of this action, the chemical bonds will be weakened or strengthened, resulting in a change in the perceived color of the meat.

Claims

CLAIMS 1. Process for acting on meat using sequences of extremely low frequencies and driving frequencies characterized by the use of frequency sequences that are unique to each determined target and their driving frequencies in one or more types of meat (including their variations and different species), which act on the structures and molecules that form the muscle, distancing or bringing their atoms closer together and, consequently, weakening or strengthening the chemical bonds existing between the atoms that form the target structure.

2. Process according to claim 1, characterized in that it targets the amino acid sequences, in whole or in part, which act on certain amino acid sequences, distancing or bringing together the atoms that make up the target amino acids and, consequently, weakening or strengthening the chemical bonds existing between the atoms that form the target structure.

3. Process according to claim 1, characterized in that it targets the amino acid sequences, in whole or in part, that make up the proteins that form muscle fibers, such as Actin and Myosin, weakening or strengthening the chemical bonds existing between the atoms that form the target structure.

4. Process according to claim 1, characterized in that it targets the amino acid sequences, in whole or in part, that make up the proteins that form muscle fibers, such as Desmin, Nebulin, Titin and Troponin-T, weakening or strengthening the chemical bonds existing between the atoms that form the target structure.

5. Process according to claim 1, characterized in that it targets the amino acid sequences, in whole or in part, that make up the proteins that form the structures of connective tissue, such as Collagen and Elastin, weakening or strengthening the chemical bonds existing between the atoms that form the target structure.

6. Process for acting on meat using sequences of extremely low frequencies and driving frequencies characterized by the use of frequency sequences that are unique to each determined target and their driving frequencies in one or more types of meat (including their variations and different species), which act on certain amino acid sequences of enzymes that have the function of degrading muscle fibers, distancing or bringing together the atoms that make up the target amino acids.

7. Process according to claim 6, characterized in that it targets amino acid sequences, in whole or in part, that make up the proteins that form the enzymes Calpains, Calpastatins and Cathepsins, distancing or bringing together the atoms that make up the target amino acids and, consequently, altering the speed of action of the enzymes, thus altering the time for transforming muscle into meat.

8. Process for acting on meat using extremely low frequency sequences and driving frequencies characterized by using frequency sequences that are unique to each given target and their driving frequencies in one or more types of meat (including their variations and different species), which act on certain amino acid sequences of proteins that are related to meat pigmentation, distancing or bringing together the atoms that make up the target amino acids.

9. Process according to claim 8, characterized in that it targets amino acid sequences, in whole or in part, that make up the proteins that pigment the meat, such as Myoglobin, distancing or bringing together the atoms that make up the target amino acids and, consequently, changing the intensity of the meat's color.

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