GB664845A - An improved method for rendering proteinaceous and fatty foods resistant to microorganisms - Google Patents

An improved method for rendering proteinaceous and fatty foods resistant to microorganisms

Info

Publication number
GB664845A
GB664845A GB506649A GB506649A GB664845A GB 664845 A GB664845 A GB 664845A GB 506649 A GB506649 A GB 506649A GB 506649 A GB506649 A GB 506649A GB 664845 A GB664845 A GB 664845A
Authority
GB
United Kingdom
Prior art keywords
proteinaceous
fatty foods
microorganisms
rendering
resistant
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
GB506649A
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.)
Dow Chemical Co
Original Assignee
Dow Chemical Co
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 Dow Chemical Co filed Critical Dow Chemical Co
Priority to GB506649A priority Critical patent/GB664845A/en
Publication of GB664845A publication Critical patent/GB664845A/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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C11B5/0028—Carboxylic acids; Their derivates

Abstract

664,845. Preserving proteinaceous and fatty foods. ABBEY, A. (Dow Chemical Co.). Feb. 24, 1949, No. 5066/49. Class 49. [Also in Group VIII] Proteinaceous and fatty foods such as meat, cheese and butter are preserved by mixing them, with 0.01 to 0.5 per cent of their weight of dehydroacetic acid or its sodium, potassium, ammonium or calcium salt or by wrapping them in a wrapper, e.g. of paper, containing 0.5 to 10.0 per cent of the acid or salt.
GB506649A 1949-02-24 1949-02-24 An improved method for rendering proteinaceous and fatty foods resistant to microorganisms Expired GB664845A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB506649A GB664845A (en) 1949-02-24 1949-02-24 An improved method for rendering proteinaceous and fatty foods resistant to microorganisms

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB506649A GB664845A (en) 1949-02-24 1949-02-24 An improved method for rendering proteinaceous and fatty foods resistant to microorganisms

Publications (1)

Publication Number Publication Date
GB664845A true GB664845A (en) 1952-01-16

Family

ID=9789109

Family Applications (1)

Application Number Title Priority Date Filing Date
GB506649A Expired GB664845A (en) 1949-02-24 1949-02-24 An improved method for rendering proteinaceous and fatty foods resistant to microorganisms

Country Status (1)

Country Link
GB (1) GB664845A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR890100614A (en) * 1988-09-29 1990-10-31 Meheco Pty Ltd Meat conservation

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR890100614A (en) * 1988-09-29 1990-10-31 Meheco Pty Ltd Meat conservation
EP0436585A1 (en) * 1988-09-29 1991-07-17 Meheco Proprietary Limited Meat preservation
EP0436585A4 (en) * 1988-09-29 1992-01-02 Meheco Proprietary Limited Meat preservation

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