GB451282A - Improvements in, or relating to, the conditioning of chilled meat in storage or transit - Google Patents

Improvements in, or relating to, the conditioning of chilled meat in storage or transit

Info

Publication number
GB451282A
GB451282A GB468535A GB468535A GB451282A GB 451282 A GB451282 A GB 451282A GB 468535 A GB468535 A GB 468535A GB 468535 A GB468535 A GB 468535A GB 451282 A GB451282 A GB 451282A
Authority
GB
United Kingdom
Prior art keywords
meat
electrodes
smithfield
beef
thermometers
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
GB468535A
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.)
JAMES ARNOLD BREWSTER
Smithfield and Argentine Meat Co Ltd
Original Assignee
JAMES ARNOLD BREWSTER
Smithfield and Argentine Meat Co Ltd
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 JAMES ARNOLD BREWSTER, Smithfield and Argentine Meat Co Ltd filed Critical JAMES ARNOLD BREWSTER
Priority to GB468535A priority Critical patent/GB451282A/en
Publication of GB451282A publication Critical patent/GB451282A/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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions

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)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

451,282. Preserving meat. SMITHFIELD & ARGENTINE MEAT CO., Ltd., 58, West Smithfield, London, and BREWSTER, J. A., 314, Reconquista, Buenos Aires. Feb. 13, 1935, No. 4685. [Class 49] To prevent the formation of ice crystals in the muscular tissue of chilled meat during storage and transport, heat is generated in the tissue by passage of an electric current therethrough. In one form, electrodes d, e, which may be of stainless steel, are inserted in the upper and lower ends of quarters of beef a which are suspended by hooks c from a rail b in chambers in a ship's hold cooled by a brine circulation system. Current from a conductor f passes through branch conductors g, electrodes d, through the beef a and then through electrodes e and branch conductors h to a return conductor i. The internal temperature of the meat may be controlled by long distance electric thermometers k or mercury or other thermometers.
GB468535A 1935-02-13 1935-02-13 Improvements in, or relating to, the conditioning of chilled meat in storage or transit Expired GB451282A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB468535A GB451282A (en) 1935-02-13 1935-02-13 Improvements in, or relating to, the conditioning of chilled meat in storage or transit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB468535A GB451282A (en) 1935-02-13 1935-02-13 Improvements in, or relating to, the conditioning of chilled meat in storage or transit

Publications (1)

Publication Number Publication Date
GB451282A true GB451282A (en) 1936-08-04

Family

ID=9781862

Family Applications (1)

Application Number Title Priority Date Filing Date
GB468535A Expired GB451282A (en) 1935-02-13 1935-02-13 Improvements in, or relating to, the conditioning of chilled meat in storage or transit

Country Status (1)

Country Link
GB (1) GB451282A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2900112A1 (en) * 1978-04-12 1979-10-18 Denise Dew METHOD AND DEVICE FOR TREATMENT OF FOOD PRODUCTS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2900112A1 (en) * 1978-04-12 1979-10-18 Denise Dew METHOD AND DEVICE FOR TREATMENT OF FOOD PRODUCTS

Similar Documents

Publication Publication Date Title
Suwandy et al. Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness
Khan Effect of temperature during post‐mortem glycolysis and dephosphorylation of high energy phosphates on poultry meat tenderness
Marsh et al. Studies in meat tenderness. 5. The effects on tenderness of carcass cooling and freezing before the completion of rigor mortis
Terasaki et al. A rapid metabolism test to screen cadaver kidneys for transplantation
GB451282A (en) Improvements in, or relating to, the conditioning of chilled meat in storage or transit
Jolley et al. Influence of temperature on the rate of post-mortem metabolism and water-holding capacity of bovine neck muscles
Sair et al. Relation of pH to drip formation in meat
Sair et al. Effect of precooling and rate of freezing on the quality of dressed poultry
US1922143A (en) Method for egg preservation
ATE80522T1 (en) PRESERVATION PROCEDURES FOR FISH.
Morrison Body temperatures in some Australian mammals. III. Cetacea (Megaptera)
van Laack et al. Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boning
US2150616A (en) Preservation of foodstuffs
Sheridan et al. Effects of ultra‐rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles
GB1253082A (en)
GB366452A (en) Improvements relating to the treatment of bulbs, roots, corms, tubers and the like
Foster et al. The effect of exposure to low temperatures on some physiological, chemical and physical properties of amphibian muscle
Wang et al. Optimization of salt water-cold storage combined thawing technology of big-eye tuna chunk
US3892875A (en) Process for the preservation of sea urchin gonads by quick freezing
Davey et al. Early identification of the DFD condition in pre-rigor beef carcasses
Tarr et al. Effectiveness of ice containing sodium nitrite for fish preservation
Wallace et al. Effect of Heat on Mold Spores.
Ernst et al. The Specific Gravity of Japanese Quail (Coturnix Coturnix Japonica)
GB375452A (en) Improvements in freezing meat, fish and other perishable products
Davis The Production of Tumour and Tumour-like Growths in Rats