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 meatInfo
- 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
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.
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2812262A (en) * | 1956-04-30 | 1957-11-05 | Meat Industry Suppliers Inc | Brines containing sodium tripolyphosphate |
US2812261A (en) * | 1956-04-12 | 1957-11-05 | Meat Industry Suppliers Inc | Composition and method for inhibiting color changes of cured meat products |
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 |
-
1951
- 1951-09-19 GB GB21979/51A patent/GB696617A/en not_active Expired
Cited By (16)
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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