GB338011A - Improvements in and relating to processes for preserving materials of animal origin - Google Patents

Improvements in and relating to processes for preserving materials of animal origin

Info

Publication number
GB338011A
GB338011A GB35930/29A GB3593029A GB338011A GB 338011 A GB338011 A GB 338011A GB 35930/29 A GB35930/29 A GB 35930/29A GB 3593029 A GB3593029 A GB 3593029A GB 338011 A GB338011 A GB 338011A
Authority
GB
United Kingdom
Prior art keywords
carcases
flesh
per cent
injection
brine
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
GB35930/29A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB338011A publication Critical patent/GB338011A/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/26Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

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

Abstract

338,011. Beisser, G. July 29, 1929, [Convention date]. Preserving meat, fish, &c.-Animal carcases or parts thereof are preserved by injection of a preservative medium, e.g. freshly prepared brine, into one of the vascular tracts of the flesh under a pressure exceeding the pressure in the tract during life so that the medium diffuses out of the capillary vessels into the cellular tissue, outflow of the preservative medium being prevented by carrying out the process after rigor mortis has set in and binding or clamping any larger parts of the vascular tract which may have been opened. The process may be applied to pig and other carcases or parts thereof, fowl, fish, &c. Injection may be through the aorta into the arteries or mav be into the veins or the lymphatic ducts. In dealing with carcases, the animal is preferably bled to death by opening the aorta. When rigor mortis has set in, all arteries which were opened during preparation of the animal, e.g. in removing the viscera, are bound up or clamped, and the preservative medium injected through a nozzle into the arteries, e.g. into the aortea. The nozzle a may have an olive a' at the end inserted in the aorta b. The artery is preferably drawn out a little from the surrounding flesh, so that the piece in contact with the nozzle can subsequently be cut off to avoid infection. The injection is stopped when a suitable increase in weight is obtained. When using a brine containing 53 per cent by weight of salt, 8 per cent of sugar and 59 per cent of water, the amount of brine added is 4 per cent of the weight of the flesh. The flesh may be treated whilst on a weighing- machine. Carcases may be treated with or without the hide. A brine having a salt content of over 25‹ BeaumÚ possessing high bactericidal power can be used in the process. The pressure employed must not be greater than that at which diffusion into the cellular tissue takes place to avoid tearing the membranelike capiliaries and escape of the preserving medium. The treatment of the carcase of a pig is described. Injection processes in which the carcase is treated while still warm are referred to.
GB35930/29A 1929-07-29 1929-11-23 Improvements in and relating to processes for preserving materials of animal origin Expired GB338011A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE338011X 1929-07-29

Publications (1)

Publication Number Publication Date
GB338011A true GB338011A (en) 1930-11-13

Family

ID=6222085

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35930/29A Expired GB338011A (en) 1929-07-29 1929-11-23 Improvements in and relating to processes for preserving materials of animal origin

Country Status (2)

Country Link
ES (1) ES118944A1 (en)
GB (1) GB338011A (en)

Also Published As

Publication number Publication date
ES118944A1 (en) 1930-08-01

Similar Documents

Publication Publication Date Title
Khan et al. Effects of pre‐and postmortem glycolysis on poultry tenderness
EA013526B1 (en) Method for preparing delicacy foods from ovulated but not fertilized eggs of aquatic animals and delicacy foods prepared therefrom
CN104172220B (en) A kind of preparation method of sootiness Chinese ham
US2786768A (en) Method of preserving meat
US2903362A (en) Method of tendering meat
CN107616218A (en) A kind of chicken processing method
JPS60501587A (en) Method for softening meat pieces
GB338011A (en) Improvements in and relating to processes for preserving materials of animal origin
Callow The action of salts and other substances used in the curing of bacon and ham
CN111387433A (en) Shallow fermented pork product and processing method thereof
US1994459A (en) Process for preserving material of animal origin
US349852A (en) Chaeles maecham
US2240518A (en) Treatment of animal tissue
US3128191A (en) Processes for improving the flavor and tenderizing meat by ante-mortem injection of thamnidium and aspergillus
US5464638A (en) Perfusion aided meat processing
US44495A (en) John morgan
WO2020149378A1 (en) Method for preserving freshness of edible meat
US194569A (en) Improvement in processes for preserving flesh
US2052206A (en) Method of preserving substances of animal origin
KR101598884B1 (en) Manufacturing Method of Korean Pork Fermented-Ham Comprising Oriental Raisin
US226136A (en) Hekry waedee
US147984A (en) Improvement
GB443869A (en) Improvements in or relating to the preservation or conservation of slaughtered animals
KR830001202B1 (en) Bait for Sea Fishing
SU1155620A1 (en) Composition for preserving carcasses of astrakhan lambs