GB2131270A - Self-basting of fowls - Google Patents
Self-basting of fowls Download PDFInfo
- Publication number
- GB2131270A GB2131270A GB08234721A GB8234721A GB2131270A GB 2131270 A GB2131270 A GB 2131270A GB 08234721 A GB08234721 A GB 08234721A GB 8234721 A GB8234721 A GB 8234721A GB 2131270 A GB2131270 A GB 2131270A
- Authority
- GB
- United Kingdom
- Prior art keywords
- component
- carcass
- basting
- injection
- pieces
- 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.)
- Granted
Links
- 241000272496 Galliformes Species 0.000 title description 4
- 239000012530 fluid Substances 0.000 claims abstract description 86
- 238000002347 injection Methods 0.000 claims abstract description 73
- 239000007924 injection Substances 0.000 claims abstract description 73
- 238000000034 method Methods 0.000 claims abstract description 38
- 235000014121 butter Nutrition 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000012267 brine Substances 0.000 claims abstract description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000003925 fat Substances 0.000 claims abstract description 8
- 235000019197 fats Nutrition 0.000 claims abstract description 8
- 241001465754 Metazoa Species 0.000 claims abstract description 7
- 239000012266 salt solution Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 230000009977 dual effect Effects 0.000 claims abstract description 5
- 210000000481 breast Anatomy 0.000 claims description 17
- 210000003205 muscle Anatomy 0.000 claims description 16
- 238000003780 insertion Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 238000009877 rendering Methods 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000037431 insertion Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 3
- 241000288147 Meleagris gallopavo Species 0.000 claims description 2
- 239000000470 constituent Substances 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000000062 pectoralis major Anatomy 0.000 description 1
- 210000000989 pectoralis minor Anatomy 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Abstract
A basting fluid is injected into the interior of the carcass or piece from the side of the piece that was internal to the carcass by way of an injection head, the fluid preferably having a first component selected from butter, vegetable oil or animal fats, and a second component comprising a salt solution or "brine" as used in the food processing industry. The internal injection of the basting fluid provides a more attractive product, from a commercial point of view, over known techniques of external injection puncturing the skin of a carcass. The second component of the basting fluid has a dual function, in that it enhances the flavour of the product, but also prevents clogging of the injection head by the constituent of the first component.
Description
SPECIFICATION
Self-basting of fowls
This invention relates to the self-basting of fowls.
The term "fowls" as referred to herein includes poultry such as turkeys and chickens, and also game birds.
It is known to provide self-basting turkeys, by injecting basting fluid through the skin of the (dead) turkey carcass and into the breast muscle system, and also into the legs, if desired. Necessarily, the injection of the basting fluid through the skin of the carcass involves puncturing of the skin which may render the carcass less attractive to any subsequent intending purchaser. In addition, the basting fluids usually include a component, such as butter, which is liable to "clog" the injection needle over a period of time after a number of injections has taken place.
Furthermore, the presence of punctures in the skin of the carcass has the disadvantage, during cooking of the carcass, that they provide a means for escape for the basting fluids.
Accordingly, there exists a need to provide a self-basting technique which does not involve external application of the basting fluid through the outer skin of the carcass, and which is less likely to cause clogging of an injection head for the basting fluid.
According to a first aspect of the invention there is provided a method of rendering a fowl carcass self-basting, comprising inserting an injection head into the interior of the carcass via the severed neck of the carcass, and injecting basting fluid via the injection head into the breast muscle system of the carcass.
Evidently, a method as referred to above avoids the necessity to puncture the skin of the carcass in order to inject the basting fluid.
According to a second aspect of the invention there is provided apparatus for rendering a fowl carcass self-basting, comprising an injection head which is insertable into the interior of the carcass via the severed neck of the carcass, a first delivery head arranged to receive a supply of a first component of basting fluid and to deliver a charge of the first component to the injection head for injection into the carcass upon actuation of the apparatus, and a second delivery head arranged to receive a supply of a second component of basting fluid and to deliver a charge of the second component to the injection head for injection into the carcass after the first component has been injected.
The first component of the basting fluid is preferably selected from butter (preferably salted), vegetable oil or animal fats such as pork fats. The second component of the basting fluid is preferably a "brine" solution, this term including a solution consisting solely of salt in water, a salt solution with a phosphate as used in the food processing industry, and any other "brines". As is well known in the industry, the term "brine" is used to refer to any liquid preparation which is added to a meat product with a view to bringing out the flavour, improving the "succulence", or generally to "cure" the product, such "brines" not necessarily including salt.
The second component of the basting fluid is preferably selected so as to have a dual function.
First of all, the second component should enhance the flavour of the carcass after injection, and secondly the second component should serve to maintain the injection head in a free-flowing condition by following immediately after a charge of the first component has been injected (which will tend to block or at least restrict the discharge apertures of the injection head after a certain number of operations).
The injection head includes a discharge needle which is capable of being forcibly inserted into the (solid) interior of the carcass, and conveniently has a chamferred leading end to facilitate insertion. Preferably, the discharge needle has a number of lateral discharge apertures arranged along its length and so dimensioned that substantially the same rate of flow of basting fluid takes place through each aperture.
The discharge needle will have a length to suit the typical size of carcass with which it is to be used.
Evidently, for a larger carcass, a longer needle will be required to enable basting fluid to be injected substantially uniformly into the breast muscle of the carcass. Injection will usually take place into pectoralis major and/or minor of the carcass, so as to achieve fairly uniform distribution throughout the breast muscle system.
One preferred basting fluid composition to be used comprises, by weight, 65% salted butter and 10% soya oil to form the first component, and 221/2% water and 21/2% salt to form the second component.
However, the basting fluid used in the various aspects of the invention may have the following constituent ranges:
Butter 10to100% Soya oil 5to 80%
Water 1 to 99%
Salt 1 two 10%
The invention is particularly applicable in the treatment of turkey carcasses, though it can also be used with other poultry, such as chickens, and also with game birds.
The two component basting fluid may also be used in the treatment of individual fowl pieces in a so-called massager device. A food massager device comprises a container in which pieces of meat, such as turkey pieces, are continuously agitated in a brine solution for a period of hours so as to tenderise the pieces and to render them suitable for forcedinsertion into a flexible pressure-filled casing in the form of an enlarged sausage. After closing of the end of the casing, the latter is usually deep-frozen, and then cut-up into slices which are individually packaged.
In another aspect of the invention, the two component basting fluid referred to above is introduced into the container of the food massage device, along with the particular solution used to tenderise the pieces of fowl, and the pieces are subjected to agitation for a sufficient period to render the pieces suitableforforced-insertion into a flexible casing.
During this procedure, the pieces of fowl absorb the basting fluid so as to render them self-basting during subsequent cooking.
In a still further aspect of the invention, a casing filled with pieces of fowl is subjected to an injection treatment in which the two component basting fluid is injected through the wall of the casing and into the pieces of fowl. Conveniently, this is carried out by means of a rotatable injector head having a plurality of transverse needles along its length which are inserted through the wall of the casing, and which then introduce the first and second components of the basting fluid in turn.
The method according to the first aspect of the invention may also be applied to produce selfbasting turkey pieces, such as breast chops, steaks, and breast joints, by the injection of the basting fluid, preferably the two component basting fluid referred to above, in a manner other than by external application through the skin of the piece. Thus, after butchering of the turkey carcass, a turkey piece may have basting fluid injected into its respective muscle system from the side of the piece which was internal to the carcass prior to butchering.
The invention will now be described in more detail, by way of example only, with reference to the accompanying drawings, in which:
Figure lisa schematic illustration of an injection apparatus for introducing a two component basting fluid into a fowl;
Figure 2 is a detailed view of an injection head of the apparatus shown in Figure 1;
Figure 3 is a schematic illustration of food massagerfor converting pieces of fowl into a form suitable fortheforced-insertion of the pieces into a pressure filled casing; and
Figure 4 is a schematic illustration of an injection apparatus for introducing a basting fluid into a pressure filled casing of pieces of fowl.
Referring now to Figures 1 and 2 of the drawings, there is shown an injection apparatus which is capable of rendering a fowl carcass self-basting, by inserting an injection head into the interior of the carcass via the severed neck of the carcass, and injecting basting fluid via the injection head into the breast muscle system of the carcass. As shown in
Figure 1, the apparatus comprises an injection head 10 (shown only schematically in Figure 1), a first delivery head 11 arranged to receive a supply of a first component of basting fluid, and a second delivery head 12 arranged to receive a supply of a second component of basting fluid.The delivery heads 11 and 12 are connected to the injection head 10 via respective pipework 13 and 14, and the arrangement is such that, upon actuation of the apparatus, the delivery head 11 delivers a charge of the first component to the injection head 10 for injection into the carcass, and the second delivery head 12 delivers a charge of the second component to the injection head 10 for injection into the carcass after the first component has been injected. The means for controlling the consecutive operation of the delivery heads 11 and 12 is not shown in the drawings but may take any convenient form e.g.
pneumatic control following actuation of a remote actuator attached to the injection head 10.
The first component of basting fluid is supplied to a hopper 15 associated with the delivery head 11, and the second component of basting fluid is supplied to a hopper 16 associated with the delivery head 12.
The injection head 10 is shown only schematically in Figure 1, but is shown in more detail in Figure 2, comprising a holder 17, and a discharge needle 18 projecting fom the holder 17. The needle 18 has a chamfered leading end, to facilitate insertion of the needle into the solid interior matter of the carcass, following entry through the severed neck end of the carcass. The needle 18 has a plurality of lateral discharge apertures 19 along its length, and these apertures are arranged in such a way that a substantially uniform rate of flow of basting fluid takes place through each aperture. A remote actuator 20 is coupled with the injection head, and conveniently takes the form of a suitably positioned foot pedal.
Thus, the injection head 10 is inserted into position inside the carcass, and then the actuator 20 is operated so that, automatically, a measured first charge of the first component of basting fluid is supplied by delivery head 11, followed by a measured charge of the second component of basting fluid by the delivery head 12.
One preferred example of a two component basting fluid to be used comprises 65% by weight salted butter and 10% soya oil to form the first component, and 221/2% water and 21/2% salt to form the second component. In the formation of the first component, the butter is melted in a container having a steam jacket, before mixing with the soya oil. The mixture is then supplied as the first component to the hopper 15. The second component, namely a brine solution, is supplied to the hopper 16.
The length of the discharge needle 18 will be selected in accordance with the typical size of carcass with which it is to be used.
When a two component basting fluid is used in the method and apparatus of the invention, the second component has a dual function, in that, when injected into the carcass, it enhances the flavour thereof, and by being supplied to the injection head immediately after injection of the first component, the second component serves to maintain the injection head in a free-flowing condition.
The method and apparatus described above are particularly suitable for the treatment of turkey carcasses, though they can also be used with other poultry, such as chickens, and also with game bird.
In addition to use in the method and apparatus described above, the two component basting fluid may also be used in the treatment of individual fowl pieces in a food massager device, as shown schematically in Figure 3. The food massager device is designated generally by reference numeral 21 and is of generally known form, comprising a container 22 into which fowl pieces are introduced, and are continuously agitated in a brine solution for a period of hours e.g. typically up to 8 hours, sufficient to tenderise the pieces so as to render them suitable for forced-insertion into a pressure filled flexible casing in the form of an enlarged sausage. In addition to the "brine" solution, which may take any of the forms conventionally provided for this purpose in the food processing industry, the two component basting fluid is also introduced.During this treatment the basting fluid is absorbed by the pieces of fowl.
After insertion of the treated pieces of fowl into the casing, the latter is deep frozen, and then is cut-up into slices which are individually packaged. During cooking of the individual slices, self-basting will occur.
The agitation of the pieces in the container 22 is carried out by means of an agitator or massager 23 driven by an overhead motor 24.
Referring now to Figure 4 of the drawings, there is shown an apparatus which is capable of applying an injection treatment to a casing 25 which is filled with pieces of fowl following treatment in a food massager device. As shown in Figure 4, by way of example, the casing 25 comprises a "turkey roll". The injection aparatus comprises a rotatable injector head 26 having a plurality of transverse needles 27 arranged along its length, which are inserted through the wall of the casing 25, and which then introduce the first and second components of the basting fluid in turn.
If desired, a self-basting technique may be applied to individual fowl pieces, such as turkey breast chops, steaks, and breast joints, by the injection of a basting fluid, preferably the two comonent basting fluid referred to above, in a manner other than by external application through the skin. Thus, after butchering of the turkey carcass, a turkey piece may have basting fluid injected into its respective muscle system from the side of the piece which was internal to the carcass prior to butchering.
The apparatus shown in Figure 4 may be operated with a rotatable injector head 26, as shown, or the injector head may be fixed and the turkey roll 25 caused to rotate about the injector head to cause insertion of the needles 27 into the turkey roll for injection of the basting fluid.
A further advantage of injecting the two components of basting fluid in two (separate) successive shots (in any one of the methods described above ) is that there is negligible, or at least much less risk of stable emulsification occurring. If the two components were to be injected together in a single shot, the shear forces created would be liable to cause stable emulsification to take place, thereby giving an unsatisfactory distribution of basting fluid in the breast muscle system of the carcass. When the first component includes butter, which is injected in a warm or hot state, then there would be a tendency for the butter to congeal almost immediately upon injection into the (colder) carcass with resultant resistance to further distribution throughout the breast muscle system.However, by the subsequent injection of the second component of basting fluid, the first component is distributed substantially uniformly throughout the breast muscle system.
CLAIMS (filed on 14/11/83)
1. A method of rendering a fowl carcass selfbasting, comprising inserting an injection head into the interior of the carcass via the severed neck of the carcass, and injecting basting fluid via the injection head into the breast-muscle system of the carcass.
2. A method of producing self-basting turkey pieces, comprising butchering a turkey carcass into pieces, and injecting a basting fluid into the respective muscle system of each piece from the side of the piece which was internal to the carcass prior to butchering.
3. A method according to claim 1 or 2, in which the basting fluid comprises first and second components which are injected one after the other.
4. A method according to claim 3, in which the first component is selected from butter, vegetable oil or animal fats.
5. A method according to claim 3 or 4, in which the second component is a salt solution, or a "brine" (as defined herein) of the type used in the food processing industry.
6. A method according to claim 5, in which the constitution of the second component is such that it has a dual function, in that it enhances the flavour of the carcass after injection and also serves to maintain the injection head in a free-flowing condition when injected immediately after a charge of the first component has been injected.
7. A method according to claim 3, in which the basting fluid comprises, by weight, 10 100% of butter and 5 to 80% of soya oil as the first component, and 1 to 99% water and 1 to 10% salt as the second component.
8. A method according to claim 1 or 2, in which the basting fluid comprises, by weight, 65% salted butter, 10% soya oil, 221/2% water and 21/2% salt.
9. Apparatus for rendering a fowl carcass selfbasting, comprising an injection head which is insertable into the interior of the carcass via the severed neck of the carcass, a first delivery head arranged to receive a supply of a first component of basting fluid and to deliver a charge of the first component to the injection head for injection into the carcass upon actuation of the apparatus, and a second delivery head arranged to receive a supply of a second component of basting fluid and to deliver a charge of the second component to the injection head for injection into the carcass after the first component has been injected.
10. Apparatus according to claim 9, in which the injection head includes a discharge needle.
11. Apparatus according to claim 10, in which the discharge needle has a chamferred leading end.
12. Apparatus according to claim 10 or 11, in which the discharge needle has a number of lateral discharge apertures arranged along its length and so dimensioned that, in use, substantially the same rate of flow of basting fluid takes place through each aperture.
13. A method of treatment of individual fowl pieces in a food massager device, by agitating the fowl pieces in a liquid-filled container:
in which the liquid in the container comprises a tenderising solution and a two component basting fluid, said fluid having a first component selected from butter, vegetable oil or animal fats and a second component comprising a salt solution or a "brine" (as herein defined) of the type used in the food processing industry;
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (21)
1. A method of rendering a fowl carcass selfbasting, comprising inserting an injection head into the interior of the carcass via the severed neck of the carcass, and injecting basting fluid via the injection head into the breast-muscle system of the carcass.
2. A method of producing self-basting turkey pieces, comprising butchering a turkey carcass into pieces, and injecting a basting fluid into the respective muscle system of each piece from the side of the piece which was internal to the carcass prior to butchering.
3. A method according to claim 1 or 2, in which the basting fluid comprises first and second components which are injected one after the other.
4. A method according to claim 3, in which the first component is selected from butter, vegetable oil or animal fats.
5. A method according to claim 3 or 4, in which the second component is a salt solution, or a "brine" (as defined herein) of the type used in the food processing industry.
6. A method according to claim 5, in which the constitution of the second component is such that it has a dual function, in that it enhances the flavour of the carcass after injection and also serves to maintain the injection head in a free-flowing condition when injected immediately after a charge of the first component has been injected.
7. A method according to claim 3, in which the basting fluid comprises, by weight, 10 100% of butter and 5 to 80% of soya oil as the first component, and 1 to 99% water and 1 to 10% salt as the second component.
8. A method according to claim 1 or 2, in which the basting fluid comprises, by weight, 65% salted butter, 10% soya oil, 221/2% water and 21/2% salt.
9. Apparatus for rendering a fowl carcass selfbasting, comprising an injection head which is insertable into the interior of the carcass via the severed neck of the carcass, a first delivery head arranged to receive a supply of a first component of basting fluid and to deliver a charge of the first component to the injection head for injection into the carcass upon actuation of the apparatus, and a second delivery head arranged to receive a supply of a second component of basting fluid and to deliver a charge of the second component to the injection head for injection into the carcass after the first component has been injected.
10. Apparatus according to claim 9, in which the injection head includes a discharge needle.
11. Apparatus according to claim 10, in which the discharge needle has a chamferred leading end.
12. Apparatus according to claim 10 or 11, in which the discharge needle has a number of lateral discharge apertures arranged along its length and so dimensioned that, in use, substantially the same rate of flow of basting fluid takes place through each aperture.
13. A method of treatment of individual fowl pieces in a food massager device, by agitating the fowl pieces in a liquid-filled container:
in which the liquid in the container comprises a tenderising solution and a two component basting fluid, said fluid having a first component selected from butter, vegetable oil or animal fats and a second component comprising a salt solution or a "brine" (as herein defined) of the type used in the food processing industry;
and in which the agitation of the fowl pieces takes place for a sufficient period to tenderise the pieces, and then the pieces are forcibly inserted into a flexible pressure-filled casing in the form of an enlarged sausage.
14. Aflexible pressure filled casing containing tenderised fowl pieces made by the method of claim 13.
15. A method of rendering self-basting the tenderised fowl pieces in a flexible pressure filled casing, in which a two component basting fluid is injected through the wall of the casing into the pieces of fowl, said fluid having a first component selected from butter, vegetable oil or animal fats, and a second component comprising a salt solution or a "brine" (as herein defined) of the type used in the food processing industry.
16. A method according to claim 15, in which the basting fluid is injected by means of a rotatable injector head having a plurality of transverse needles along its length which are inserted through the wall of the casing, and which then introduce the first and second components of the basting fluid in turn.
17. A flexible pressure filled casing of tenderised and self-basting fowl pieces made by a method according to claim 15 or 16.
18. A method according to claim 1 and subtantially as hereinbefore described with reference to, and as shown in the accompanying drawing.
19. A method according to claim 2 and substantially as hereinbefore described with reference to, and as shown in the accompanying drawing.
20. Apparatus according to claim 9 and substantially as hereinbefore described with reference to, and as shown in the accompanying drawing.
21. A method according to claim 13 and substantially as herein before described with reference to, and as shown in the acompanying drawing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08234721A GB2131270B (en) | 1982-12-06 | 1982-12-06 | Self-basting of fowls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08234721A GB2131270B (en) | 1982-12-06 | 1982-12-06 | Self-basting of fowls |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2131270A true GB2131270A (en) | 1984-06-20 |
| GB2131270B GB2131270B (en) | 1986-07-23 |
Family
ID=10534770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08234721A Expired GB2131270B (en) | 1982-12-06 | 1982-12-06 | Self-basting of fowls |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2131270B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0246902A1 (en) * | 1986-05-21 | 1987-11-25 | BUSH BOAKE ALLEN Limited | Edible capsules and their use |
| EP0671127A1 (en) * | 1994-03-11 | 1995-09-13 | Wiesenhof Geflügel-Kontor GmbH | Injecting an oil-in-water emulsion in chicken meat before cooking |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1129689A (en) * | 1965-10-01 | 1968-10-09 | Armour & Co | Process for treating raw dressed poultry carcasses with basting fat |
| GB1266162A (en) * | 1968-08-22 | 1972-03-08 |
-
1982
- 1982-12-06 GB GB08234721A patent/GB2131270B/en not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1129689A (en) * | 1965-10-01 | 1968-10-09 | Armour & Co | Process for treating raw dressed poultry carcasses with basting fat |
| GB1266162A (en) * | 1968-08-22 | 1972-03-08 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0246902A1 (en) * | 1986-05-21 | 1987-11-25 | BUSH BOAKE ALLEN Limited | Edible capsules and their use |
| EP0671127A1 (en) * | 1994-03-11 | 1995-09-13 | Wiesenhof Geflügel-Kontor GmbH | Injecting an oil-in-water emulsion in chicken meat before cooking |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2131270B (en) | 1986-07-23 |
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