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    Method for treating meat products with carbon monoxide
    17.
    发明申请
    Method for treating meat products with carbon monoxide 有权
    用一氧化碳处理肉制品的方法

    公开(公告)号：US20060286222A1

    公开(公告)日：2006-12-21

    申请号：US11502841

    申请日：2006-08-11

    申请人： Eldon Roth

    发明人： Eldon Roth

    IPC分类号： A23L1/27

    CPC分类号： A23L5/41 ,  A23B4/14 ,  A23B4/18 ,  A23B4/20 ,  A23B4/28 ,  A23L13/60 ,  A23L13/67 ,  A23L13/70 ,  A23L13/76

    摘要： Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the treated volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide.

    摘要翻译： 将一氧化碳与一种或多种pH调节材料一起注入肉制品的内部以产生所需的一氧化碳饱和度水平。 加入的流体中一氧化碳的量被控制以产生基本均匀地分布在肉制品的整个处理体积中的所需一氧化碳饱和度水平。 所需的饱和水平可以根据待处理的肉制品的性质而变化，然而，对于大多数肉制品，饱和水平通常保持在小于100％或完全饱和。 将pH调节材料与一氧化碳同时注入肉制品的内部，或者在施用一氧化碳之前作为预处理，或者在施用一氧化碳后进行后处理。

    Method for treating meat products with carbon monoxide
    18.
    发明授权
    Method for treating meat products with carbon monoxide 有权
    用一氧化碳处理肉制品的方法

    公开(公告)号：US07094435B2

    公开(公告)日：2006-08-22

    申请号：US10795000

    申请日：2004-03-05

    申请人： Eldon Roth

    发明人： Eldon Roth

    IPC分类号： A23B4/16 ,  A23B4/18 ,  A23L1/31

    CPC分类号： A23L5/41 ,  A23B4/14 ,  A23B4/18 ,  A23B4/20 ,  A23B4/28 ,  A23L13/60 ,  A23L13/67 ,  A23L13/70 ,  A23L13/76

    摘要： Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The liquid added to meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide.

    摘要翻译： 一氧化碳与其他材料一起注入肉制品的内部以产生所需的一氧化碳饱和度水平。 控制添加的流体中一氧化碳的量以产生基本均匀地分布在整个肉制品体积中的所需一氧化碳饱和度水平。 所需的饱和水平可以根据待处理的肉制品的性质而变化，然而，对于大多数肉制品，饱和水平通常保持在小于100％或完全饱和。 添加到肉制品中的液体可以与一氧化碳同时加入，或者可以在施用一氧化碳之前作为预处理或在施用一氧化碳后作为后处理加入。