Title:
HYBRID AGING SYSTEM FOR MANUFACTURING AGED MEAT USING REDUCTION SOURCE AND HYBRID AGING METHOD FOR MANUFACTURING AGED MEAT USING REDUCTION SOURCE
Document Type and Number:
WIPO Patent Application WO/2023/234667
Kind Code:
A1
Abstract:
Provided is a hybrid aging system for manufacturing aged meat using a reduction source, the system comprising: a housing including an aging space therein for maturing meat having a first color; a cooling unit that cools the aging space; a humidification unit that humidifies the aging space; and a control unit that controls at least one of the cooling unit and the humidification unit, wherein the control unit controls primary aging by dry aging to make the aging space be in a first temperature range predetermined by the cooling unit and a first humidity range predetermined by the humidification unit so that the surface meat color of the meat having the first color is aged into first aged meat having a second color, and in a state in which a reduction source that reduces the surface color of the first aged meat from brown to red is coated, the first aged meat is secondly aged by wet aging in a second temperature range predetermined by the cooling unit, a second humidity range predetermined by the humidification unit, and a predetermined vacuum pressure range.
Inventors:
KIM SANG MIN (KR)
Application Number:
PCT/KR2023/007357
Publication Date:
December 07, 2023
Filing Date:
May 30, 2023
Export Citation:
Assignee:
I AM FRESH CO LTD (KR)
International Classes:
A23B4/08; A23B4/16; A23L13/70
Foreign References:
| KR102126943B1 | 2020-06-30 | |||
| KR20170044607A | 2017-04-25 | |||
| KR20200047958A | 2020-05-08 | |||
| US20100310738A1 | 2010-12-09 |
Other References:
SONG, X. ET AL.: "Nitrite spray treatment to promote red color stability of vacuum packaged beef", MEAT SCIENCE, vol. 99, 2015, pages 8 - 17, XP029090653, DOI: 10.1016/j.meatsci.2014.08.003
Attorney, Agent or Firm:
PARK, Sang Youl (KR)
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