GB818175A - Improvements in or relating to process of treating meat - Google Patents

Improvements in or relating to process of treating meat

Info

Publication number
GB818175A
GB818175A GB4556/56A GB455656A GB818175A GB 818175 A GB818175 A GB 818175A GB 4556/56 A GB4556/56 A GB 4556/56A GB 455656 A GB455656 A GB 455656A GB 818175 A GB818175 A GB 818175A
Authority
GB
United Kingdom
Prior art keywords
nitric oxide
meat
emulsion
cured
colour
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
GB4556/56A
Other languages
English (en)
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.)
JBS USA LLC
Original Assignee
Swift and Co Inc
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 Swift and Co Inc filed Critical Swift and Co Inc
Publication of GB818175A publication Critical patent/GB818175A/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
    • 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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; 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
    • A23B4/14—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
    • 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
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
GB4556/56A 1955-02-24 1956-02-14 Improvements in or relating to process of treating meat Expired GB818175A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US49041955A 1955-02-24 1955-02-24

Publications (1)

Publication Number Publication Date
GB818175A true GB818175A (en) 1959-08-12

Family

ID=1846999

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4556/56A Expired GB818175A (en) 1955-02-24 1956-02-14 Improvements in or relating to process of treating meat

Country Status (4)

Country Link
DE (1) DE1217760B (fr)
FR (1) FR1146210A (fr)
GB (1) GB818175A (fr)
NL (1) NL112385C (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0804880A1 (fr) * 1996-04-26 1997-11-05 Boc Gases Australia Limited Salaison de viande par oxide nitrique
CN102578552A (zh) * 2012-03-13 2012-07-18 广西大学 一种采用一氧化氮气体对鱼肉、畜肉和禽肉的发色方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0804880A1 (fr) * 1996-04-26 1997-11-05 Boc Gases Australia Limited Salaison de viande par oxide nitrique
CN102578552A (zh) * 2012-03-13 2012-07-18 广西大学 一种采用一氧化氮气体对鱼肉、畜肉和禽肉的发色方法

Also Published As

Publication number Publication date
NL112385C (fr) 1966-01-17
FR1146210A (fr) 1957-11-07
DE1217760B (de) 1966-05-26

Similar Documents

Publication Publication Date Title
US2974047A (en) Method of producing cured packed slices of pig meat
GB1141811A (en) Improvements in and relating to methods for improving the quality of protein-containing nutrients
US2739899A (en) Curing of meat
US3003883A (en) Method of curing fresh meat products
JP2009077651A (ja) 食肉加工食品の製造方法
US3526521A (en) Production of cured whole meat
EP0151142B1 (fr) Procede d'attendrissement de morceaux de viande
de Fremery Relationship between chemical properties and tenderness of poultry muscle
US3033687A (en) Processing cooked comminuted meats
GB818175A (en) Improvements in or relating to process of treating meat
US5084286A (en) Method of preparing tenderized meat
US6099881A (en) Method of curing food products
US4016292A (en) Process for improving the color stability of fresh meat
GB1411926A (en) Preparation of sliced dried beef product
US3051579A (en) Method of curing meat
GB940003A (en) Method of processing sausage meats
US2831774A (en) Process for the improvement of color in meat
US3255022A (en) Meat curing composition and method for curing meat therewith
US3690901A (en) Curing of meat and meat curing preparation therefor
US5362507A (en) Method of processing freshly slaughtered fowl meat
US3462280A (en) Method of preparing a cured meat product
US3201263A (en) Meat curing process and composition therefor
Mandigo et al. Commercial accelerated pork processing: yields of cured ham, bacon and loins
GB1293449A (en) Improvements in or relating to meat products
Bouton et al. PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60° C: INFLUENCE OF AGING