Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

Sandra Dobon Casani (Inventor), Alan Rasmussen (Inventor), L. Hinrichsen (Inventor), O. Olsen (Inventor)

    Research output: Patent

    Abstract

    Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat.
    Original languageEnglish
    Patent numberDK9600436-A
    Filing date17/10/1997
    CountryDenmark
    Publication statusPublished - 1997

    Bibliographical note

    Patent:
    Country: Denmark
    No.: DK172746-B
    Date: 1999-06-28

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