GB696617A - Improvements in or relating to the treatment of meat and edible products containing meat - Google Patents

Improvements in or relating to the treatment of meat and edible products containing meat

Info

Publication number
GB696617A
GB696617A GB21979/51A GB2197951A GB696617A GB 696617 A GB696617 A GB 696617A GB 21979/51 A GB21979/51 A GB 21979/51A GB 2197951 A GB2197951 A GB 2197951A GB 696617 A GB696617 A GB 696617A
Authority
GB
United Kingdom
Prior art keywords
meat
per cent
sodium
treatment
potassium
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
GB21979/51A
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.)
Hoechst AG Werk Kalle Albert
Original Assignee
Chemische Werke Albert
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 Chemische Werke Albert filed Critical Chemische Werke Albert
Publication of GB696617A publication Critical patent/GB696617A/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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Meat products of improved protein-swelling properties and firmness in cutting are obtained by the addition of alkali-metal salts of polymeric phosphoric acids, with or without alkali-metal salts of orthophosphoric acid. For fat-containing sausages there is improved distribution of the fat; in the production of canned, bone-free, cooked ham there is improved retention of the meat liquors. The salts employed are preferably those of sodium and potassium, the sodium and potassium being present in the ratio 4 : 1. The water-insoluble potassium metaphosphate Kurrol's salt, in admixture with common salt, may be employed. Treatment of the meat product may be in conjunction with treatment with conventional additives exemplified by citric, tartaric or adipic acid or a salt thereof, dry glucose or dextrin. Examples describe sausage production wherein there is mixed with the sausage meat, before filling the skins and scalding, (i) a mixture of 0.05 per cent of monopotassium phosphate and 0.075 per cent of tetrasodium pyrophosphate (ii) 0.05 per cent of potassium metaphosphate (iii) a mixture of 0.15 per cent of acid or neutral sodium pyrophosphate and 0.075 per cent of sodium tripolyphosphate.
GB21979/51A 1951-06-20 1951-09-19 Improvements in or relating to the treatment of meat and edible products containing meat Expired GB696617A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE696617X 1951-06-20

Publications (1)

Publication Number Publication Date
GB696617A true GB696617A (en) 1953-09-02

Family

ID=6607739

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21979/51A Expired GB696617A (en) 1951-06-20 1951-09-19 Improvements in or relating to the treatment of meat and edible products containing meat

Country Status (1)

Country Link
GB (1) GB696617A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2812261A (en) * 1956-04-12 1957-11-05 Meat Industry Suppliers Inc Composition and method for inhibiting color changes of cured meat products
US2812262A (en) * 1956-04-30 1957-11-05 Meat Industry Suppliers Inc Brines containing sodium tripolyphosphate
US2824809A (en) * 1954-06-17 1958-02-25 Armour & Co Meat curing method and composition therefor
US2852392A (en) * 1951-06-20 1958-09-16 Albert Ag Chem Werke Process for improving the texture and homogeneity of ground meat products and composition therefor
US2876115A (en) * 1954-02-12 1959-03-03 First Spice Mfg Corp Meat processing and composition therefor
US2888351A (en) * 1955-08-01 1959-05-26 Mayer & Co Inc O Sausages encased in impermeable films
US2937094A (en) * 1957-01-23 1960-05-17 Hygrade Food Products Corp Process of curing meats and composition therefor
DE1098341B (en) * 1958-10-21 1961-01-26 Budenheim Rud A Oetker Chemie Method for spraying ham
US2999019A (en) * 1957-03-04 1961-09-05 Armour & Co Meat tenderizing composition and method of using
US3029150A (en) * 1948-01-07 1962-04-10 Benckiser Gmbh Joh A Method of curing meat and composition therefor
US3032421A (en) * 1948-10-01 1962-05-01 Benckiser Gmbh Joh A Binding agents for meat
US3049428A (en) * 1959-03-25 1962-08-14 Armour & Co Meat packaging process
WO1995033383A1 (en) * 1994-06-09 1995-12-14 Stemmler Heinz Jr Agent for increasing the keeping quality of slaughtered-animal carcasses

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3029150A (en) * 1948-01-07 1962-04-10 Benckiser Gmbh Joh A Method of curing meat and composition therefor
US3032421A (en) * 1948-10-01 1962-05-01 Benckiser Gmbh Joh A Binding agents for meat
US2852392A (en) * 1951-06-20 1958-09-16 Albert Ag Chem Werke Process for improving the texture and homogeneity of ground meat products and composition therefor
US2876115A (en) * 1954-02-12 1959-03-03 First Spice Mfg Corp Meat processing and composition therefor
US2824809A (en) * 1954-06-17 1958-02-25 Armour & Co Meat curing method and composition therefor
US2888351A (en) * 1955-08-01 1959-05-26 Mayer & Co Inc O Sausages encased in impermeable films
US2812261A (en) * 1956-04-12 1957-11-05 Meat Industry Suppliers Inc Composition and method for inhibiting color changes of cured meat products
US2812262A (en) * 1956-04-30 1957-11-05 Meat Industry Suppliers Inc Brines containing sodium tripolyphosphate
US2937094A (en) * 1957-01-23 1960-05-17 Hygrade Food Products Corp Process of curing meats and composition therefor
US2999019A (en) * 1957-03-04 1961-09-05 Armour & Co Meat tenderizing composition and method of using
DE1098341B (en) * 1958-10-21 1961-01-26 Budenheim Rud A Oetker Chemie Method for spraying ham
US3049428A (en) * 1959-03-25 1962-08-14 Armour & Co Meat packaging process
WO1995033383A1 (en) * 1994-06-09 1995-12-14 Stemmler Heinz Jr Agent for increasing the keeping quality of slaughtered-animal carcasses
LT4191B (en) 1994-06-09 1997-07-25 Jr Heinz Stemmler Agent for increasing the keeping quality of slaughtered-animal carcasses
AU686354B2 (en) * 1994-06-09 1998-02-05 Hans-G Liebich Agent for increasing the keeping quality of slaughtered-animal carcasses
CN1062419C (en) * 1994-06-09 2001-02-28 小海因茨·施特姆勒尔 Agent for increasing the keeping quality of slaughtered-animal carcasses

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