GB1029534A - Improvements in and relating to a method of curing sliced pork or other meat - Google Patents
Improvements in and relating to a method of curing sliced pork or other meatInfo
- Publication number
- GB1029534A GB1029534A GB1080863A GB1080863A GB1029534A GB 1029534 A GB1029534 A GB 1029534A GB 1080863 A GB1080863 A GB 1080863A GB 1080863 A GB1080863 A GB 1080863A GB 1029534 A GB1029534 A GB 1029534A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- slices
- curing
- nitrate
- powder
- 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
- A23B4/06—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
- A23B4/02—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
- A23B4/02—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
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23B4/044—Smoking; Smoking devices
- A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
-
- 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
- A23B4/32—Apparatus for preserving using solids
- A23B4/325—Apparatus for preserving using solids with inorganic salts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
- B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1,029,534. Curing and preserving meat. SLAGTERIERNES FORSKNING- INSTITUT. March 19, 1963 [March 22, 1962], No. 10808/63. Heading A2D. Pork or other meat is matured by being stored at -1‹C. to 10‹C. for 1-4 or more days, sliced and cured by being sprinkled with nitrate-or nitrite-containing common salt (sodium chloride) or other pulverulent curing material and immediately packed in bags of laminated polyethylene or cellophane which are evacuated and heat-sealed and stored at low temperature, e.g. for ¢ to 48 hours, so that the meat develops colour and flavour. The slices, preferably 2 to 10 mm. thick, are advanced on a mesh conveyer belt under the nozzles of a powder dispensing device and thicker slices may be turned and sprinkled on the other side. The slices retain preferably from 1 to 7% by weight of a powder which contains from 0.02 to 2%, preferably 0.5%, by weight, of nitrite, so that the meat slices receive from 10 to 200 ppm. thereof. Nitrate if used may be accompanied by a reducing agent, e.g. a carbohydrate such as glucose or sucrose. The slices may also receive an application of a flavour producing bacteria, or a U.V. killed culture, or an enzyme preparation therefrom, e.g. micro coccus roseus, applied separately, e.g. with a carrier such as lactose or skim milk powder, or admixed with the curing powder. The curing mixture may also contain added liquid smoking agents or smoke condensed on a carrier, e.g. glucose or sodium chloride. The fatty parts of the meat preferably receive the least amount of nitrate and this may be achieved by applying first a common salt mixture poor in nitrate all over followed by an application to the lean meat only of a common salt having a much higher nitrite content.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK131162 | 1962-03-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1029534A true GB1029534A (en) | 1966-05-11 |
Family
ID=8103425
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1080863A Expired GB1029534A (en) | 1962-03-22 | 1963-03-19 | Improvements in and relating to a method of curing sliced pork or other meat |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1029534A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2476445A1 (en) * | 1980-02-22 | 1981-08-28 | Pallu Rene | Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb |
GB2181334A (en) * | 1985-10-10 | 1987-04-23 | Disamo Sa | Process for elaborating and preserving a meat product |
-
1963
- 1963-03-19 GB GB1080863A patent/GB1029534A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2476445A1 (en) * | 1980-02-22 | 1981-08-28 | Pallu Rene | Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb |
GB2181334A (en) * | 1985-10-10 | 1987-04-23 | Disamo Sa | Process for elaborating and preserving a meat product |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
IE37582B1 (en) | Preserved meat | |
GB944278A (en) | Improvements in or relating to food products | |
IE38047B1 (en) | Improvements in food products | |
GB1277964A (en) | Processing of hams or pork shoulders | |
YU143874A (en) | Process for obtaining a food-stuff suitable as additive in the preservation and/or improvement of flavour and/or enrichment of nutrient products | |
GB1029534A (en) | Improvements in and relating to a method of curing sliced pork or other meat | |
ES458921A1 (en) | Preservation process | |
IE41232B1 (en) | Food products | |
US4871561A (en) | Method for salting meat | |
Griffin et al. | Centralized packaging of beef loin steaks with different oxygen‐barrier films: Physical and sensory characteristics | |
ES2008972A6 (en) | Preparation to improve the keeping qualities of foodstuffs, drugs and cosmetic products. | |
Sauter et al. | Effect of nitrite and erythorbate on recovery of Clostridium perfringens spores in cured pork | |
US3453120A (en) | Preparing a stacked sliced food product | |
GB1406638A (en) | Method of preparing a packed heat sterilised minced meat product | |
US3615691A (en) | Preservation of meat color | |
US3713847A (en) | Process for preparing packaged beef products for prolonged storage | |
GB1511194A (en) | Method of canning foods | |
DE3162259D1 (en) | Intermediate-moisture food, especially for animals; process and agent for preparing it | |
US789238A (en) | Process of curing meat. | |
US1048675A (en) | Process of protectively preserving food products. | |
GB1273938A (en) | Food preservation | |
GB1126236A (en) | Improvements in or relating to packages of foodstuffs | |
AU260097B2 (en) | Method of preparing nucleotides food additive composition, composition therefrom, and cows milk products' and baby foods including same | |
ES2012115A6 (en) | Improvements to the subject of patent 8700152 for process and installation for producing reconstituted bell pepper and other food products in strip form | |
BE775070A (en) | Meat preservative - contg carbohydrates, vitamins sodium citrate, biotine and mineral salts |