Title of Invention	A PROCESS FOR PREPARING STORAGE-STABLE, LOW FAT AND LOW CHOLESTEROL GOAT MEAT
Abstract	Growing apathy towards “red meat” for their fat and cholesterol contents prompted researchers to find effective solutions to produce “safe meat” with reduced levels of fat and cholesterol. Invariably the treatment procedures resulted in low fat, low cholesterol meat, but affecting aroma, taste and mouth-feeling. This invention aims at overcoming the above drawbacks by providing a process for preparing storage-stable, low fat and low cholesterol goat meat (Black Bengal variety), which comprises i) mincing or forming small pieces of raw meat and washing the minced / pieced meat with hot distilled water; ii) immersing the washed meat into a 1-3% solution of mixed culture of 1:1 – 1:3 (v/v) of mixed lactic acid bacteria (LAB) along with one or more chemicals and/or additives selected from acetic acid, glucose, NaCl, citric acid, ascorbic acid, Hibiscus protocatechuic acid, NaNO2, NaNO3, sucrose, pepsin and the like proteolytic enzyme(s), lipase, garlic and one or more species selected from clove, coriander, black pepper, cumin, cardamom, small elachi, tea liquor and honey; (iv) cooling the treated meat from step (ii) and maintaining the same at ambient temperature; (v) preserving the treated meat by refrigeration in food grade polymeric containers.

Title of Invention

A PROCESS FOR PREPARING STORAGE-STABLE, LOW FAT AND LOW CHOLESTEROL GOAT MEAT

Abstract

Growing apathy towards “red meat” for their fat and cholesterol contents prompted researchers to find effective solutions to produce “safe meat” with reduced levels of fat and cholesterol. Invariably the treatment procedures resulted in low fat, low cholesterol meat, but affecting aroma, taste and mouth-feeling. This invention aims at overcoming the above drawbacks by providing a process for preparing storage-stable, low fat and low cholesterol goat meat (Black Bengal variety), which comprises i) mincing or forming small pieces of raw meat and washing the minced / pieced meat with hot distilled water; ii) immersing the washed meat into a 1-3% solution of mixed culture of 1:1 – 1:3 (v/v) of mixed lactic acid bacteria (LAB) along with one or more chemicals and/or additives selected from acetic acid, glucose, NaCl, citric acid, ascorbic acid, Hibiscus protocatechuic acid, NaNO2, NaNO3, sucrose, pepsin and the like proteolytic enzyme(s), lipase, garlic and one or more species selected from clove, coriander, black pepper, cumin, cardamom, small elachi, tea liquor and honey; (iv) cooling the treated meat from step (ii) and maintaining the same at ambient temperature; (v) preserving the treated meat by refrigeration in food grade polymeric containers.

Full Text

Documents:

703-kol-2004-granted-abstract.pdf

703-kol-2004-granted-claims.pdf

703-kol-2004-granted-correspondence.pdf

703-kol-2004-granted-description (complete).pdf

703-kol-2004-granted-drawings.pdf

703-kol-2004-granted-examination report.pdf

703-kol-2004-granted-form 1.pdf

703-kol-2004-granted-form 18.pdf

703-kol-2004-granted-form 2.pdf

703-kol-2004-granted-form 3.pdf

703-kol-2004-granted-form 5.pdf

703-kol-2004-granted-letter patent.pdf

703-kol-2004-granted-pa.pdf

703-kol-2004-granted-reply to examination report.pdf

703-kol-2004-granted-specification.pdf

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Patent Number

221577

Indian Patent Application Number

703/KOL/2004

PG Journal Number

26/2008

Publication Date

27-Jun-2008

Grant Date

25-Jun-2008

Date of Filing

10-Nov-2004

Name of Patentee

UTPAL RAYCHAUDHURI

Applicant Address

DEPARTMENT OF FOOD TECHNOLOGY AND BIOCHEMICAL ENGINEERING, JADAVPUR UNIVERSITY, KOLKATA-700 032

Inventors:

#	Inventor's Name	Inventor's Address
1	UTPAL RAYCHAUDHURI	DEPARTMENT OF FOOD TECHNOLOGY AND BIOCHEMICAL ENGINEERING, JADAVPUR UNIVERSITY, KOLKATA-700 032
2	PROF. (MRS.) RUNU CHAKRABORTY	DEPARTMENT OF FOOD TECHNOLOGY AND BIOCHEMICAL ENGINEERING, JADAVPUR UNIVERSITY, KOLKATA-700 032
3	MRS. BANANI RAYCHOWDHURI	DEPARTMENT OF FOOD TECHNOLOGY AND BIOCHEMICAL ENGINEERING, JADAVPUR UNIVERSITY, KOLKATA-700 032

PCT International Classification Number

B01D 39/20

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA