GB400197A - Improvements in the preservation and storage of meat and meat products - Google Patents

Abstract

400,197. Preserving meat &c. BROOKS, J., MORAN, T., SMITH, E. C., and TOMKINS, R. G., Low Temperature Research Station, Downing Street, Cambridge. March 19, 1932, No. 8226. [Class 49.] Meat, meat products, and other animal materials are preserved by keeping in an atmosphere containing a proportion of oxygen to nitrogen as great as or in excess of that in the atmosphere and a proportion of carbon dioxide generally within 4-40 per cent and in no case greater than the proportion of oxygen present. If a relatively high proportion of carbon dioxide is used, the oxygen content may be increased to prevent discoloration. The humidity of the atmosphere may be reduced, giving a longer preservation, enabling a smaller amount of carbon dioxide to be used and, by increasing the dryness of the surface of the meat, reducing discoloration. The carbon dioxide may be supplied from cylinders of compressed gas or liquid or by vaporizing solid carbon dioxide which also serves for cooling, or the products of complete combustion of carbonaceous matter may bc employed. In one form, the storage chamber 1 has a carbon dioxide meter 2, and an oxygen meter 3 with a vessel 4 containing an absorbent for carbon dioxide through which a proportion of the atmosphere is drawn at a regulated rate by a pump 5 which also serves to circulate the atmosphere from the chamber through entry ducts 18, pipes 6, 20 and through ducts 19 back to the chamber. The meters 2, 3 have electrical connections 7, 8 to recorders which operate through relay valves 14, 16 to supply automatically carbon dioxide and oxygen to the chamber when necessary. A distant reading electrical resistance thermometer 21 and thermoelectric hygrometer 22 and cooling grids 23 through which brine is circulated are provided. In a modification, the oxygen meter and supply are omitted. Specification 172,673, [Class 49, Food &c.], is referred to.