GB802126A - Improvements in or relating to the treatment of meat and meat products - Google Patents
Improvements in or relating to the treatment of meat and meat productsInfo
- Publication number
- GB802126A GB802126A GB10488/56A GB1048856A GB802126A GB 802126 A GB802126 A GB 802126A GB 10488/56 A GB10488/56 A GB 10488/56A GB 1048856 A GB1048856 A GB 1048856A GB 802126 A GB802126 A GB 802126A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- preparation
- beta
- ascorbic acid
- glucose
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A preparation for preserving the colour of meat and meat products comprises ascorbic acid, a beta-substituted pyridine derivative, such as nicotinic acid, a salt, an ester, e.g. the ethyl ester, or an amide, e.g. the N-methylamide, thereof, or beta-picoline, and a reducing sugar such as glucose or lactose. The proportion of reducing sugar is preferably as much as or more than that of the beta-substituted pyridine derivative and ascorbic acid together; a suitable preparation contains 2 per cent of ascorbic acid and nicotinic acid in equimolecular proportion and 98 per cent of glucose. The preparation may be dredged as a dry powder on the meat or meat product; the meat or meat product may be dipped in or sprayed with an aqueous solution of the preparation; an aqueous solution of the preparation may be injected into the meat. U.S.A. Specifications 2,491,646 and 2,541,572 are referred to.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL802126X | 1955-04-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB802126A true GB802126A (en) | 1958-10-01 |
Family
ID=19836429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB10488/56A Expired GB802126A (en) | 1955-04-07 | 1956-04-05 | Improvements in or relating to the treatment of meat and meat products |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB802126A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4774741A (en) * | 1987-02-11 | 1988-10-04 | Meat Processing Service Corporation | Method for treating slaughtered animals |
| US5007336A (en) * | 1987-02-11 | 1991-04-16 | Meat Processing Service Corporation | Apparatus for treating slaughtered animals |
| BE1011091A4 (en) * | 1997-04-08 | 1999-04-06 | Food Chemicals Nv | Preparation of a sweet and sour liquid and method for film formation on carcass conservation, buffering of all processed and prepared meats, fish preparations, heated hams, heated sausages, liver preparations, salami and salted products |
-
1956
- 1956-04-05 GB GB10488/56A patent/GB802126A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4774741A (en) * | 1987-02-11 | 1988-10-04 | Meat Processing Service Corporation | Method for treating slaughtered animals |
| US5007336A (en) * | 1987-02-11 | 1991-04-16 | Meat Processing Service Corporation | Apparatus for treating slaughtered animals |
| BE1011091A4 (en) * | 1997-04-08 | 1999-04-06 | Food Chemicals Nv | Preparation of a sweet and sour liquid and method for film formation on carcass conservation, buffering of all processed and prepared meats, fish preparations, heated hams, heated sausages, liver preparations, salami and salted products |
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