GB474905A - A method of curing pork, more particularly pork cuts - Google Patents
A method of curing pork, more particularly pork cutsInfo
- Publication number
- GB474905A GB474905A GB10564/36A GB1056436A GB474905A GB 474905 A GB474905 A GB 474905A GB 10564/36 A GB10564/36 A GB 10564/36A GB 1056436 A GB1056436 A GB 1056436A GB 474905 A GB474905 A GB 474905A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pork
- curing
- pickle
- lactic acid
- meat
- 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
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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
In curing pork by pickling or dry salting, lactic acid is added to the curing material. The pork may be immersed in the pickle or the pickle may be injected into the pork, and in dry salting the curing material may be spread over the meat or the meat placed in the material. The amount of lactic acid used is preferably about 0,1 per cent by weight of the dry salt mixture or of the pickle, and lactic acid of meat is preferably used. The curing may be effected at 10 DEG C. Sugar may also be added and saltpetre may be entirely or partially omitted.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL80740A NL80740B (en) | 1936-02-07 | ||
| GB10564/36A GB474905A (en) | 1936-02-07 | 1936-04-09 | A method of curing pork, more particularly pork cuts |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE474905X | 1936-02-07 | ||
| GB10564/36A GB474905A (en) | 1936-02-07 | 1936-04-09 | A method of curing pork, more particularly pork cuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB474905A true GB474905A (en) | 1937-11-09 |
Family
ID=37025253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB10564/36A Expired GB474905A (en) | 1936-02-07 | 1936-04-09 | A method of curing pork, more particularly pork cuts |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB474905A (en) |
| NL (1) | NL80740B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2539004A1 (en) * | 1983-01-11 | 1984-07-13 | Lepeltier Marie Francoise | Method for preserving meat products and processing products for implementing this method |
-
0
- NL NL80740A patent/NL80740B/xx unknown
-
1936
- 1936-04-09 GB GB10564/36A patent/GB474905A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2539004A1 (en) * | 1983-01-11 | 1984-07-13 | Lepeltier Marie Francoise | Method for preserving meat products and processing products for implementing this method |
Also Published As
| Publication number | Publication date |
|---|---|
| NL80740B (en) | 1937-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2190740C (en) | Agent for increasing the keeping quality of slaughtered animal carcasses | |
| US2180750A (en) | Meat curing | |
| US3188213A (en) | Tenderizing of fresh meats | |
| GB474905A (en) | A method of curing pork, more particularly pork cuts | |
| US3051579A (en) | Method of curing meat | |
| US4419205A (en) | Apparatus for preparing meat food products having reduced shrinkage | |
| US2247425A (en) | Corned beef | |
| GB413183A (en) | An improved method of preserving meat | |
| DE735036C (en) | Method for poekling meat | |
| US1635301A (en) | Art of curing meats | |
| SU463708A1 (en) | Skin Preserving Composition | |
| GB510039A (en) | Improvements in the manufacture of ice for preservative and other purposes | |
| US2052206A (en) | Method of preserving substances of animal origin | |
| US2066453A (en) | Preservative for animal and vegetable substances | |
| AT209696B (en) | Process for the production of salted meat | |
| Besley et al. | A Study of Salt Penetration in Curing Lamb Legs | |
| SU15753A1 (en) | Food preservation method | |
| US2934440A (en) | Process for the preservation of whale meat | |
| GB374927A (en) | A process for preserving and maintaining the fresh condition of animal and vegetablesubstances | |
| GB945338A (en) | Improved method of tenderizing meat and composition for use therewith | |
| GB170500A (en) | Improvements relating to the preservation of fresh fish and other foodstuffs | |
| GB790812A (en) | Process for the preparation of fish products | |
| GB420253A (en) | An improved process for preserving meat and fish | |
| GB143669A (en) | Improved process for the preservation and treatment of meat and fish and like food preparations | |
| GB413912A (en) | An improved process for preserving readily perishable animal internal parts |