GB1375700A - - Google Patents

Info

Publication number
GB1375700A
GB1375700A GB167271A GB167271A GB1375700A GB 1375700 A GB1375700 A GB 1375700A GB 167271 A GB167271 A GB 167271A GB 167271 A GB167271 A GB 167271A GB 1375700 A GB1375700 A GB 1375700A
Authority
GB
United Kingdom
Prior art keywords
meat
brining
nitric oxide
curing
jan
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
GB167271A
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 filed Critical
Priority to GB167271A priority Critical patent/GB1375700A/en
Priority to NL7200301A priority patent/NL7200301A/xx
Priority to DE19722201077 priority patent/DE2201077A1/en
Priority to AU37779/72A priority patent/AU3777972A/en
Publication of GB1375700A publication Critical patent/GB1375700A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

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

Abstract

1375700 Meat curing BRITISH FOOD MFG INDUSTRIES RESEARCH ASSOCIATION 11 Jan 1972 [13 Jan 1971] 1672/71 Heading A2D A process of producing cured meat comprises subjecting meat to a combination of a brining action and a curing operation, with preformed nitric oxide, in which, while the nitric oxide is in contact with the meat, the oxygen content in or around the meat is less than 1 p.p.m. of oxygen to meat so that the final product has a nitrite content less than 5 p.p.m. (expressed as nitrite salt). The brining may be carried out with deaerated brine, optionally containing ascorbic acid or a salt thereof. The nitric oxide may be used in admixture with an inert gas. The brining solution and/or nitric oxide may be injected into the meat, which may be in block, sliced or comminuted form. The meat may be tumbled during brining and/or curing.
GB167271A 1971-01-13 1971-01-13 Expired GB1375700A (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
GB167271A GB1375700A (en) 1971-01-13 1971-01-13
NL7200301A NL7200301A (en) 1971-01-13 1972-01-10
DE19722201077 DE2201077A1 (en) 1971-01-13 1972-01-11 Process for making pickled meat
AU37779/72A AU3777972A (en) 1971-01-13 1972-01-11 Curing of meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB167271A GB1375700A (en) 1971-01-13 1971-01-13

Publications (1)

Publication Number Publication Date
GB1375700A true GB1375700A (en) 1974-11-27

Family

ID=9726036

Family Applications (1)

Application Number Title Priority Date Filing Date
GB167271A Expired GB1375700A (en) 1971-01-13 1971-01-13

Country Status (4)

Country Link
AU (1) AU3777972A (en)
DE (1) DE2201077A1 (en)
GB (1) GB1375700A (en)
NL (1) NL7200301A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0804880A1 (en) * 1996-04-26 1997-11-05 Boc Gases Australia Limited Curing meat with nitric oxide
CH695181A5 (en) * 2004-06-25 2006-01-13 Albert Spiess Ag Raw salt meat is prepared by tying up the meat to compress it, adding salt, and then allowing the meat to mature

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0804880A1 (en) * 1996-04-26 1997-11-05 Boc Gases Australia Limited Curing meat with nitric oxide
CH695181A5 (en) * 2004-06-25 2006-01-13 Albert Spiess Ag Raw salt meat is prepared by tying up the meat to compress it, adding salt, and then allowing the meat to mature

Also Published As

Publication number Publication date
AU3777972A (en) 1973-07-12
NL7200301A (en) 1972-07-17
DE2201077A1 (en) 1972-08-10

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees