GB641458A - Improvements in and relating to the curing of meat - Google Patents

Improvements in and relating to the curing of meat

Info

Publication number
GB641458A
GB641458A GB34504/47A GB3450447A GB641458A GB 641458 A GB641458 A GB 641458A GB 34504/47 A GB34504/47 A GB 34504/47A GB 3450447 A GB3450447 A GB 3450447A GB 641458 A GB641458 A GB 641458A
Authority
GB
United Kingdom
Prior art keywords
meat
curing
relating
nitrite
cured
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
GB34504/47A
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.)
Zwanenberg S Fabrieken N V
Original Assignee
Zwanenberg S Fabrieken N V
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 Zwanenberg S Fabrieken N V filed Critical Zwanenberg S Fabrieken N V
Publication of GB641458A publication Critical patent/GB641458A/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
    • A23B4/02—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
    • Y—GENERAL 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation 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

Meat is cured by using a brine solution containing at least 0.008 per cent nitrite and maintaining a pH of at least 3 and not higher than 5 by means of a buffer or by adding acid continuously or at appropriate intervals during the operation.
GB34504/47A 1942-12-17 1947-12-29 Improvements in and relating to the curing of meat Expired GB641458A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL641458X 1942-12-17

Publications (1)

Publication Number Publication Date
GB641458A true GB641458A (en) 1950-08-09

Family

ID=19791644

Family Applications (1)

Application Number Title Priority Date Filing Date
GB34504/47A Expired GB641458A (en) 1942-12-17 1947-12-29 Improvements in and relating to the curing of meat

Country Status (1)

Country Link
GB (1) GB641458A (en)

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