MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202611071307 A) filed by Noida Institute Of Engineering And Technology Niet on June 08, 2026, for Ultrasound-Assisted Ginger Extract Curing Method And Composition For Reducing Water Loss In Meat Products.
Inventors include Dr Sujeet Kumar Singh; and Dr Rashmi Mishra.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: Water loss during meat processing adversely affects texture, tenderness, and consumer acceptance. The present invention discloses an ultrasound-assisted ginger extract curing method for improving water retention in meat products. The method employs acoustic cavitation at 20–40 kHz and 150–300 W with a curing brine containing aqueous ginger (Zingiber officinale) extract rich in zingibain protease, gingerols, shogaols, and soluble dietary fibre, along with sodium chloride, sodium citrate, and food-grade lecithin. The treatment increases water-holding capacity to approximately 82% compared to 67% in untreated meat and reduces cooking loss from 35% to 17%. Enhanced moisture retention is maintained during steaming, boiling, microwaving, roasting, and air-frying. The invention further includes industrial-scale processing parameters such as continuous-flow ultrasound systems, multi-needle injection, vacuum tumbling, and packaging-compatible workflows. Ginger-derived antioxidants reduce lipid oxidation by over 30%, extending refrigerated shelf life. The method is applicable to rabbit, poultry, pork, beef, and lamb products.
Disclaimer: Curated by HT Syndication.
