GB848014A - Improvements relating to cured pig meat products - Google Patents

Improvements relating to cured pig meat products

Info

Publication number
GB848014A
GB848014A GB14745/57A GB1474557A GB848014A GB 848014 A GB848014 A GB 848014A GB 14745/57 A GB14745/57 A GB 14745/57A GB 1474557 A GB1474557 A GB 1474557A GB 848014 A GB848014 A GB 848014A
Authority
GB
United Kingdom
Prior art keywords
slices
meat
weight
cured
mature
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
GB14745/57A
Inventor
Alan William Holmes
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.)
Unilever PLC
Original Assignee
Unilever PLC
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 Unilever PLC filed Critical Unilever PLC
Priority to GB14745/57A priority Critical patent/GB848014A/en
Publication of GB848014A publication Critical patent/GB848014A/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
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A process for curing pig meat comprises treating slices of the raw meat with brine containing nitrite ions, removing the slices, and allowing to mature in the absence of oxygen. The brine, which should preferably not exceed a temperature of 55 DEG C. or be below 10 DEG C., contains 10-32% weight/volume of sodium chloride, and 0,005 to 0,5%, more suitably 0,01 to 0,1% weight/volume, of nitrite and meat slices of thickness not greater than 25 mms, preferably 2-8 mms thick, are treated for not longer than 6 hours, a convenient time being 2-15 minutes. Preferably the cured meat has a salt content 5 to 12% by weight of its aqueous phase and is allowed to mature, after smoking or drying, in a sealed container, e.g. a thermoplastic bag, which may be exhausted, e.g. by reduced pressure, or contain inert gas, and in which the cured slices may be cooked, e.g. by suspending the containers in an oven at 95 DEG C. According to the Provisional Specification the process is applicable to other food products.
GB14745/57A 1957-05-09 1957-05-09 Improvements relating to cured pig meat products Expired GB848014A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB14745/57A GB848014A (en) 1957-05-09 1957-05-09 Improvements relating to cured pig meat products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB14745/57A GB848014A (en) 1957-05-09 1957-05-09 Improvements relating to cured pig meat products

Publications (1)

Publication Number Publication Date
GB848014A true GB848014A (en) 1960-09-14

Family

ID=10046737

Family Applications (1)

Application Number Title Priority Date Filing Date
GB14745/57A Expired GB848014A (en) 1957-05-09 1957-05-09 Improvements relating to cured pig meat products

Country Status (1)

Country Link
GB (1) GB848014A (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4000296C1 (en) * 1990-01-08 1991-07-18 Siddik Dr.Rer.Nat. 6680 Neunkirchen De Iyimen Raw pickled e.g. ham, prodn. - comprising pickling in salt soln., roasting and drying then placing in continuously supplied salt soln.
WO1999004654A1 (en) * 1997-07-22 1999-02-04 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
EP0923872A2 (en) * 1997-12-09 1999-06-23 Mozemo Limited A method and apparatus for producing cooked bacon slices
US6045841A (en) * 1998-08-10 2000-04-04 Swift-Eckrich, Inc. Method of pre-cooking sliced bacon
GB2332134B (en) * 1997-12-09 2002-05-15 Mozemo Ltd A method and apparatus for producing cooked bacon slices
WO2004107882A1 (en) * 2003-06-11 2004-12-16 Boris Stepanov Method for producing meat product and a product obtained by this method
WO2005092109A1 (en) * 2004-03-10 2005-10-06 Institut De Recerca I Tecnologia Agroalimentaries Accelerated method for drying and maturing sliced food products
EP1880611A1 (en) * 2006-07-21 2008-01-23 CFS Bakel B.V. Preparation of a food product
EP1884163A1 (en) * 2006-07-21 2008-02-06 CFS Bakel B.V. Preparation of a food product
EP2632806A1 (en) * 2010-10-26 2013-09-04 Cuisine Solutions Inc. A process for processing animal protein product into cooked, sliced form
US10292409B2 (en) 2016-10-07 2019-05-21 Sugar Creek Packing Co. System and method for cooking pieces of protein
US10506822B2 (en) 2016-10-07 2019-12-17 Sugar Creek Packing Co. System and method for cooking pieces of protein

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4000296C1 (en) * 1990-01-08 1991-07-18 Siddik Dr.Rer.Nat. 6680 Neunkirchen De Iyimen Raw pickled e.g. ham, prodn. - comprising pickling in salt soln., roasting and drying then placing in continuously supplied salt soln.
WO1999004654A1 (en) * 1997-07-22 1999-02-04 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
US5997925A (en) * 1997-07-22 1999-12-07 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
EP0923872A2 (en) * 1997-12-09 1999-06-23 Mozemo Limited A method and apparatus for producing cooked bacon slices
EP0923872A3 (en) * 1997-12-09 2001-05-16 Mozemo Limited A method and apparatus for producing cooked bacon slices
GB2332134B (en) * 1997-12-09 2002-05-15 Mozemo Ltd A method and apparatus for producing cooked bacon slices
US6045841A (en) * 1998-08-10 2000-04-04 Swift-Eckrich, Inc. Method of pre-cooking sliced bacon
WO2004107882A1 (en) * 2003-06-11 2004-12-16 Boris Stepanov Method for producing meat product and a product obtained by this method
WO2005092109A1 (en) * 2004-03-10 2005-10-06 Institut De Recerca I Tecnologia Agroalimentaries Accelerated method for drying and maturing sliced food products
EP1880611A1 (en) * 2006-07-21 2008-01-23 CFS Bakel B.V. Preparation of a food product
WO2008009450A1 (en) * 2006-07-21 2008-01-24 Cfs Bakel B.V. Preparation of a food product
EP1884163A1 (en) * 2006-07-21 2008-02-06 CFS Bakel B.V. Preparation of a food product
EP2632806A1 (en) * 2010-10-26 2013-09-04 Cuisine Solutions Inc. A process for processing animal protein product into cooked, sliced form
EP2632806A4 (en) * 2010-10-26 2014-12-31 Cuisine Solutions Inc A process for processing animal protein product into cooked, sliced form
US10292409B2 (en) 2016-10-07 2019-05-21 Sugar Creek Packing Co. System and method for cooking pieces of protein
US10506822B2 (en) 2016-10-07 2019-12-17 Sugar Creek Packing Co. System and method for cooking pieces of protein

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