GB1465116A - Process for improving the colour stability of fresh meat - Google Patents

Process for improving the colour stability of fresh meat

Info

Publication number
GB1465116A
GB1465116A GB3248074A GB3248074A GB1465116A GB 1465116 A GB1465116 A GB 1465116A GB 3248074 A GB3248074 A GB 3248074A GB 3248074 A GB3248074 A GB 3248074A GB 1465116 A GB1465116 A GB 1465116A
Authority
GB
United Kingdom
Prior art keywords
salt
improving
ascorbic acid
animal
colour stability
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
GB3248074A
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.)
AN FORAS TALUNTAIS
Original Assignee
AN FORAS TALUNTAIS
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 AN FORAS TALUNTAIS filed Critical AN FORAS TALUNTAIS
Publication of GB1465116A publication Critical patent/GB1465116A/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
    • A23B4/12—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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • 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

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

Abstract

1465116 Improving the colour stability of meat AN FORAS TALUNTAIS 23 July 1974 [25 July 1973] 32480/74 Heading A2D A process for improving the colour stability ofmeat comprises introducing ascorbic acid or a salt thereof into the vascular system of a living animal, holding the animal for a time sufficient to attain distribution of the ascorbic acid or salt thereof through the muscle tissues, and then slaughtering the animal under bacteriologically clean conditions. The amount of ascorbic acid or salt thereof introduced is in the range 0.15g. to 1.5g. per kg. liveweight of the animal. The holding time is preferably 1-60 mins. The ascorbic acid or salt thereof (e.g. the sodium salt) may be administered in a saline solution.
GB3248074A 1973-07-25 1974-07-23 Process for improving the colour stability of fresh meat Expired GB1465116A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE1265/73A IE38045B1 (en) 1973-07-25 1973-07-25 Process for improving the colour stability of fresh meat

Publications (1)

Publication Number Publication Date
GB1465116A true GB1465116A (en) 1977-02-23

Family

ID=11024572

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3248074A Expired GB1465116A (en) 1973-07-25 1974-07-23 Process for improving the colour stability of fresh meat

Country Status (2)

Country Link
GB (1) GB1465116A (en)
IE (1) IE38045B1 (en)

Also Published As

Publication number Publication date
IE38045L (en) 1975-01-25
IE38045B1 (en) 1977-12-07

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee