GB1029534A - Improvements in and relating to a method of curing sliced pork or other meat - Google Patents

Improvements in and relating to a method of curing sliced pork or other meat

Info

Publication number
GB1029534A
GB1029534A GB1080863A GB1080863A GB1029534A GB 1029534 A GB1029534 A GB 1029534A GB 1080863 A GB1080863 A GB 1080863A GB 1080863 A GB1080863 A GB 1080863A GB 1029534 A GB1029534 A GB 1029534A
Authority
GB
United Kingdom
Prior art keywords
meat
slices
curing
nitrate
powder
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB1080863A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Slagteriernes Forskningsinstitut
Original Assignee
Slagteriernes Forskningsinstitut
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 Slagteriernes Forskningsinstitut filed Critical Slagteriernes Forskningsinstitut
Publication of GB1029534A publication Critical patent/GB1029534A/en
Expired legal-status Critical Current

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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • 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
    • 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
    • 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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • 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
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation

Abstract

1,029,534. Curing and preserving meat. SLAGTERIERNES FORSKNING- INSTITUT. March 19, 1963 [March 22, 1962], No. 10808/63. Heading A2D. Pork or other meat is matured by being stored at -1‹C. to 10‹C. for 1-4 or more days, sliced and cured by being sprinkled with nitrate-or nitrite-containing common salt (sodium chloride) or other pulverulent curing material and immediately packed in bags of laminated polyethylene or cellophane which are evacuated and heat-sealed and stored at low temperature, e.g. for ¢ to 48 hours, so that the meat develops colour and flavour. The slices, preferably 2 to 10 mm. thick, are advanced on a mesh conveyer belt under the nozzles of a powder dispensing device and thicker slices may be turned and sprinkled on the other side. The slices retain preferably from 1 to 7% by weight of a powder which contains from 0.02 to 2%, preferably 0.5%, by weight, of nitrite, so that the meat slices receive from 10 to 200 ppm. thereof. Nitrate if used may be accompanied by a reducing agent, e.g. a carbohydrate such as glucose or sucrose. The slices may also receive an application of a flavour producing bacteria, or a U.V. killed culture, or an enzyme preparation therefrom, e.g. micro coccus roseus, applied separately, e.g. with a carrier such as lactose or skim milk powder, or admixed with the curing powder. The curing mixture may also contain added liquid smoking agents or smoke condensed on a carrier, e.g. glucose or sodium chloride. The fatty parts of the meat preferably receive the least amount of nitrate and this may be achieved by applying first a common salt mixture poor in nitrate all over followed by an application to the lean meat only of a common salt having a much higher nitrite content.
GB1080863A 1962-03-22 1963-03-19 Improvements in and relating to a method of curing sliced pork or other meat Expired GB1029534A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK131162 1962-03-22

Publications (1)

Publication Number Publication Date
GB1029534A true GB1029534A (en) 1966-05-11

Family

ID=8103425

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1080863A Expired GB1029534A (en) 1962-03-22 1963-03-19 Improvements in and relating to a method of curing sliced pork or other meat

Country Status (1)

Country Link
GB (1) GB1029534A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2476445A1 (en) * 1980-02-22 1981-08-28 Pallu Rene Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb
GB2181334A (en) * 1985-10-10 1987-04-23 Disamo Sa Process for elaborating and preserving a meat product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2476445A1 (en) * 1980-02-22 1981-08-28 Pallu Rene Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb
GB2181334A (en) * 1985-10-10 1987-04-23 Disamo Sa Process for elaborating and preserving a meat product

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