GB1388507A - Production of sausages - Google Patents

Production of sausages

Info

Publication number
GB1388507A
GB1388507A GB5734072A GB5734072A GB1388507A GB 1388507 A GB1388507 A GB 1388507A GB 5734072 A GB5734072 A GB 5734072A GB 5734072 A GB5734072 A GB 5734072A GB 1388507 A GB1388507 A GB 1388507A
Authority
GB
United Kingdom
Prior art keywords
sausages
organism
added
nutmeg
sausage
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
GB5734072A
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.)
Merck and Co Inc
Original Assignee
Merck 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 Merck and Co Inc filed Critical Merck and Co Inc
Publication of GB1388507A publication Critical patent/GB1388507A/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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms

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)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

1388507 Sausages MERCK & CO INC 12 Dec 1972 [13 Dec 1971 30 May 1972] 57340/72 Heading A2B Dry and semi-dry sausages (e.g. thuringer cervelat, pepperoni or salami) are made by preparing a mixture of chopped meat and an edible nitrate or nitrate and adding thereto the lactic acid elaborating organism Lactobacillus plantarum NRRL-B-5461 either alone or in combination with Pediococcus cereviziae, Leuconostoc citrovorum, Streprotcoccus lactis. or Streptococcus diacetilactis. The micro-organism may be added in the form of a culture concentrate having between 10<SP>8</SP> and 10<SP>10</SP> viable cells per ml. (the composition of a growth medium is given in the specification). The sausages are made by grinding beef and/or pork, through a ¢" and/or # plate, adding 0.1-1.0% of culture concentrate. Ingredients selected from saltpetre, salt, dextrose, pepper, coriander, anise, nutmeg, mustard, piments, garlic, red mine, cinnamon, cloves, nutmeg, or gelatin may also be added depending on the type of sausage. DL- or L-glutamic acid may be added and the meat is cured at 34-38‹F for 2-3 days. If a micro-organism starter culture is used this curing step may be omitted. The mixture is then stuffed into skins and kept at 55-110‹F and 65-95% relative humidity for 6-240 hours, and the pH falls as the glutamic acid goes into solution and fermentation occurs producing lactic acid. The final pH is 4.5-5.2. The sausages may be smoked during fermentation. The examples relate to the application of this general procedure in the manufacture of different types of sausage.
GB5734072A 1971-12-13 1972-12-12 Production of sausages Expired GB1388507A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US20757471A 1971-12-13 1971-12-13
US25787072A 1972-05-30 1972-05-30

Publications (1)

Publication Number Publication Date
GB1388507A true GB1388507A (en) 1975-03-26

Family

ID=26902372

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5734072A Expired GB1388507A (en) 1971-12-13 1972-12-12 Production of sausages

Country Status (10)

Country Link
BE (1) BE792615A (en)
CA (1) CA997204A (en)
CH (1) CH566719A5 (en)
DE (1) DE2260776A1 (en)
ES (1) ES409506A1 (en)
FR (1) FR2163504B1 (en)
GB (1) GB1388507A (en)
IT (1) IT989519B (en)
NL (1) NL7216280A (en)
SE (1) SE386056B (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000060947A1 (en) * 1999-04-09 2000-10-19 Danisco A/S Novel protective cultures and use thereof for preserving foodstuffs
US7169415B2 (en) 1991-11-20 2007-01-30 Swift Beef Company System for preserving fresh meat products
BG1510U1 (en) * 2010-11-22 2011-12-30 Иван МУРГОВ Starter culture for meat products
WO2015140211A1 (en) * 2014-03-19 2015-09-24 Dupont Nutrition Biosciences Aps Improvement in cooked meat manufacturing
CN111109547A (en) * 2020-02-02 2020-05-08 浙江工业大学 Method for making crisp preserved fish sausage

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1579926A (en) * 1976-06-17 1980-11-26 Mars Ltd Preserved food product and process
FR2440697A1 (en) * 1978-11-10 1980-06-06 Jaeger Produits Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit
US4303679A (en) * 1980-01-24 1981-12-01 Microlife Technics, Inc. Method and bacterial compositions for fermenting meats
DE3114913A1 (en) * 1981-04-13 1982-10-28 Karl Müller & Co, 7000 Stuttgart METHOD FOR PRODUCING RAW POEKELWARE
DK9400266U4 (en) * 1994-06-17 1995-09-17 Chr Hansen As Starter culture preparation and foods containing the preparation
EP2167640A1 (en) * 2007-07-12 2010-03-31 DSM IP Assets B.V. Nitrate reduction by a probiotic in the presence of a heme

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2225783A (en) * 1939-04-07 1940-12-24 Lloyd B Jensen Sausage treatment

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7169415B2 (en) 1991-11-20 2007-01-30 Swift Beef Company System for preserving fresh meat products
WO2000060947A1 (en) * 1999-04-09 2000-10-19 Danisco A/S Novel protective cultures and use thereof for preserving foodstuffs
EP1495679A1 (en) * 1999-04-09 2005-01-12 Danisco A/S Protective cultures and their use in preservation of foodstuffs
US7939119B2 (en) 1999-04-09 2011-05-10 Danisco A/S Protective cultures and their use in the preservation of foodstuffs
BG1510U1 (en) * 2010-11-22 2011-12-30 Иван МУРГОВ Starter culture for meat products
WO2015140211A1 (en) * 2014-03-19 2015-09-24 Dupont Nutrition Biosciences Aps Improvement in cooked meat manufacturing
CN111109547A (en) * 2020-02-02 2020-05-08 浙江工业大学 Method for making crisp preserved fish sausage

Also Published As

Publication number Publication date
FR2163504B1 (en) 1977-08-05
SE386056B (en) 1976-08-02
ES409506A1 (en) 1976-08-01
NL7216280A (en) 1973-06-15
CH566719A5 (en) 1975-09-30
BE792615A (en) 1973-06-12
IT989519B (en) 1975-06-10
FR2163504A1 (en) 1973-07-27
DE2260776A1 (en) 1973-06-14
CA997204A (en) 1976-09-21

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Legal Events

Date Code Title Description
PS Patent sealed
PLE Entries relating assignments, transmissions, licences in the register of patents
PCNP Patent ceased through non-payment of renewal fee