BE804455A - Pickled meat product - using soln of pickling-bacteria-developing oligody-namic factors, org acids, and vitamins - Google Patents

Pickled meat product - using soln of pickling-bacteria-developing oligody-namic factors, org acids, and vitamins

Info

Publication number
BE804455A
BE804455A BE4004328A BE4004328A BE804455A BE 804455 A BE804455 A BE 804455A BE 4004328 A BE4004328 A BE 4004328A BE 4004328 A BE4004328 A BE 4004328A BE 804455 A BE804455 A BE 804455A
Authority
BE
Belgium
Prior art keywords
pickling
soln
vitamins
org
bacteria
Prior art date
Application number
BE4004328A
Other languages
Dutch (nl)
Original Assignee
Kerrebroeck Walter Van
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kerrebroeck Walter Van filed Critical Kerrebroeck Walter Van
Priority to BE4004328A priority Critical patent/BE804455A/en
Publication of BE804455A publication Critical patent/BE804455A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Meat pdts. esp. sausage pdts. of the salami type, bacon and ham, are treated in order to effect preservation and development of the colour and flavour, without use of nitrite, by adding, in addition to the usual ingredients, such as salt, sodium nitrate, phosphates and carbohydrates, a definite amount of a biologically equilibrated soln. of edible org. acids, vitamins and the oligodynamic factors required for the development of the pickling bacteria. Preservation, colour development and flavour development without use of toxic nitrite is provided.
BE4004328A 1973-09-04 1973-09-04 Pickled meat product - using soln of pickling-bacteria-developing oligody-namic factors, org acids, and vitamins BE804455A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE4004328A BE804455A (en) 1973-09-04 1973-09-04 Pickled meat product - using soln of pickling-bacteria-developing oligody-namic factors, org acids, and vitamins

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE4004328A BE804455A (en) 1973-09-04 1973-09-04 Pickled meat product - using soln of pickling-bacteria-developing oligody-namic factors, org acids, and vitamins

Publications (1)

Publication Number Publication Date
BE804455A true BE804455A (en) 1974-01-02

Family

ID=3869053

Family Applications (1)

Application Number Title Priority Date Filing Date
BE4004328A BE804455A (en) 1973-09-04 1973-09-04 Pickled meat product - using soln of pickling-bacteria-developing oligody-namic factors, org acids, and vitamins

Country Status (1)

Country Link
BE (1) BE804455A (en)

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