GB516917A - Improvements in or relating to the treatment of meat for human consumption - Google Patents
Improvements in or relating to the treatment of meat for human consumptionInfo
- Publication number
- GB516917A GB516917A GB13861/38A GB1386138A GB516917A GB 516917 A GB516917 A GB 516917A GB 13861/38 A GB13861/38 A GB 13861/38A GB 1386138 A GB1386138 A GB 1386138A GB 516917 A GB516917 A GB 516917A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- papain
- relating
- treatment
- human consumption
- 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
- 235000013372 meat Nutrition 0.000 title abstract 3
- 108090000526 Papain Proteins 0.000 abstract 3
- 239000004365 Protease Substances 0.000 abstract 3
- 229940055729 papain Drugs 0.000 abstract 3
- 235000019834 papain Nutrition 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 102000009123 Fibrin Human genes 0.000 abstract 1
- 108010073385 Fibrin Proteins 0.000 abstract 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 abstract 1
- 229950003499 fibrin Drugs 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
516,917. Meat preparations enzymes. LUNT, W. R. F. May 9, 1938, No. 13861. [Class 49] [Also in Group IV] To render meat more tender, wholesome and palatable there is sprinkled over it a mixture in powder form of finely divided papain and an edible farinaceous material, such as wheat flour. It is stated that when the proportion of farinaceous material in the mixture is 25- 33 1/3 per cent. by weight of the papain the papain will digest about 150 times its weight of blood fibrin in a few hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB13861/38A GB516917A (en) | 1938-05-09 | 1938-05-09 | Improvements in or relating to the treatment of meat for human consumption |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB13861/38A GB516917A (en) | 1938-05-09 | 1938-05-09 | Improvements in or relating to the treatment of meat for human consumption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB516917A true GB516917A (en) | 1940-01-16 |
Family
ID=10030716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB13861/38A Expired GB516917A (en) | 1938-05-09 | 1938-05-09 | Improvements in or relating to the treatment of meat for human consumption |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB516917A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3469995A (en) * | 1965-12-23 | 1969-09-30 | Adolph Food Prod Mfg Co | Meat additives |
| GB2216386A (en) * | 1988-03-07 | 1989-10-11 | Deltown Chemurgic Corp | Improving canned animal flesh |
| CN111838556A (en) * | 2020-07-10 | 2020-10-30 | 南北兄弟药业投资有限公司 | Raw meat powder used as meat food raw material |
-
1938
- 1938-05-09 GB GB13861/38A patent/GB516917A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3469995A (en) * | 1965-12-23 | 1969-09-30 | Adolph Food Prod Mfg Co | Meat additives |
| GB2216386A (en) * | 1988-03-07 | 1989-10-11 | Deltown Chemurgic Corp | Improving canned animal flesh |
| GB2216386B (en) * | 1988-03-07 | 1992-01-29 | Deltown Chemurgic Corp | Canning process and composition |
| CN111838556A (en) * | 2020-07-10 | 2020-10-30 | 南北兄弟药业投资有限公司 | Raw meat powder used as meat food raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB1060071A (en) | Improvements in and relating to bakery products | |
| JPS5599173A (en) | Production of semi-solid dressing | |
| Boas | An observation on the value of egg-white as the sole source of nitrogen for young growing rats | |
| JPS5251033A (en) | Cosmetics | |
| GB516917A (en) | Improvements in or relating to the treatment of meat for human consumption | |
| KR20040106900A (en) | A raw-food composition improved the digestion and antioxidation | |
| US1886931A (en) | Vitamin fruit composition | |
| GB1035060A (en) | Improved processes for the extraction of proteins and other useful constituents contained in vegetable tissues | |
| GB1153135A (en) | Protein Food | |
| GB1313807A (en) | Ice for human consumption | |
| GB555636A (en) | Improvements in and relating to the treatment of vegetable seeds and particularly to the treatment of soya beans | |
| Hopkins et al. | Discussion On The Present Position Of Vitamines In Clinical Medicine. Opening Paper | |
| JPS5971660A (en) | Seasoning and spice having improved quality | |
| GB541594A (en) | An improved animal food and process for manufacturing same | |
| GB684771A (en) | A method and means for pulverising and drying cut grass or other vegetable matter | |
| Havkin-Frenkel | THE STIMULATION OF RADICAL PRODUCTION BY MODEL MIXED FUNCTION OXIDASE INDUCERS. | |
| JPH0372837A (en) | Material for bakery food | |
| GB1312886A (en) | Meat analog products and manufacture thereof | |
| GB570363A (en) | Treatment of yeast and product | |
| JPH0646782A (en) | Production of noodle conducive to health | |
| GB103433A (en) | An Improved Food suitable for Cattle and Poultry. | |
| GB1163595A (en) | Food Pruducts and Preparation | |
| GB821762A (en) | Improvements relating to the transportation and/or utilization of molasses | |
| Lee | The direct effect of malnutrition on tissue degeneration | |
| GB525003A (en) | Improvements in or relating to synthetic milk |