A New or Improved Process and Apparatus for the Preservation of Meat and other Food or Alimentary Substances.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
A New or Improved Process and Apparatus for the Preservation of
Meat and other Food or Alimentary Substances.
I, OCTAVE DE SANTA CRUZ, of 11, Rue Berthier, Versailles, France, do hereby
declare the nature of this invention to be as follows:-
The preservation of meat and food stuffs depends on the means to be employed
for avoiding decomposition by preventing any external or internal fermentation.
For this purpose, any possibility of fermentation caused by the atmospheric
air is avoided by placing the meat or other food substances to be preserved
into an air-tight receptacle or apparatus. The internal fermentation of the
meat or other food can be avoided to a certain extent by introducing carbonic
acid gas which is the most powerful of all antiseptics.
Numerous experiments have, however, shown that under the influence of
high temperature or in hot climates, the use of carbonic acid gas ceases to be an
efficient means for preventing fermentation of substances, as the sterilising
action of carbonic gas being only superficial, it does not penetrate into the inmost
parts of the meat or other substances to be preserved.
This difficulty can be overcome by the process according to the present inven-
tion, which chiefly consists in using carbonic acid gas under high pressure,
combined with low temperature.
In accordance with this invention the food stuffs to be preserved being sub-
mitted to the action of carbonic acid gas under high temperature, said gas
penetrates into the substances to a great depth, it then sterilises the cells the
farthest distant from the surface, all fermentation in the interior of the substances
being thus prevented. The apparatus containing the substances thus treated
must be preserved in a chamber the fixed temperature of which is from 2 to
3 degrees Centigrade above freezing point.
In short my invention consists in sterilising food stuffs by the combined
action firstly of the expulsion of air from the receptacle, secondly of the intro-
duction and pressure of the carbonic gas, and thirdly of a low temperature.
By this process meat and food stuffs can be preserved for a very considerable
time. When the receptacle is opened at the end of the time during which the
meat was to be preserved, the meat appears as fresh as on the day when the
animal was slaughtered; all the tissues remain intact, the fat is white and
opaque, and finally the meat preserves when cooked as much juice as fresh meat,
from which the most delicate palate would not distinguish it. Moreover meat
that has been treated according to this process can be preserved even after
being removed from the receptacle, during a much longer time than the ordinary
fresh meat.
Carbonic acid is not injurious to health, it forms a part of many drinks such
as beer, champagne, etc., as well as many medicinal preparations. Moreover, as

page_text: soon as the receptacle is opened, the carbonic acid at once evaporates, and after a
few seconds there does not remain the least trace of it in the meat or other food
substance, as has been proved by different analyses made.
The apparatus which I use for preserving meat according to my improved
process and the manner of operating is as follows:-
I begin by sterilising the receptacle in which the substances to be preserved
are to be enclosed, then, having again opened the apparatus, I place in it the
carcass, piece of beef or other food stuffs, and again close the receptacle by means
of a cover, the air tight closing of which is secured by clamping bolts.
The apparatus or receptacle is provided with two cocks, one serving as an air-
outlet and the other as inlet for admitting carbonic acid gas into the receptacle.
Having connected to the inlet cock the union piece of the tube containing liquified
carbonic acid at the pressure of 60 degrees atmospheres, I open both the cocks.
The union piece is provided with an expansion chamber so that the gas can be
admitted at the desired pressure indicated by a pressure gauge.
The carbonic gas admitted, owing to its superior density, displaces the air
contained in the apparatus, which escapes through the upper or outlet cock.
The air thus expelled is replaced by the carbonic acid gas. Having made sure
that the air has been completely expelled from the apparatus, I close the upper
cock but continue to admit carbonic acid gas until the pressure gauge indicates
the desired pressure. (This pressure varies according to the nature and volume
of the substances to be preserved.) then close the inlet cock and unscrew the
union piece of the tube. The apparatus is then stored in a chamber the temper-
ature of which is constant and is about 2 to 3 degrees Centigrade above freezing
point. The process is then completed. There is nothing more to be done until
the end of the period of preservation. Whether it be 15 or 60 days, the result is
always the same; on opening the apparatus the meat or any other food stuff is
found to be in a perfect state of preservation.
T. B. BROWNE, LIMITED,
Agents for the Applicant,
163, Queen Victoria Street, London, E.C.,
JAMES WANN,
A New 'or Improved Process and Apparatus for the Preservation of
Meat and other Food or Alimentary Substances.
I, OCTAVE DE SANTA CRUZ, of 11, Rue Berthier, Versailles, France, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement: —
The preservation of meat and food stuffs depends on the means to be employed
for avoiding decomposition by preventing any external or internal fermentation.
For this purpose, any possibility of fermentation caused by the atmospheric
air is avoided by placing the meat or other food substances to be preserved
into an air-tight receptacle or apparatus. The internal fermentation of the
meat or other food can be avoided to a certain extent by introducing carbonic
acid gas which is the most powerful of all antiseptics. Freezing and refrigeration

page_text: are the methods most usually employed for preserving meat. The first of these
methods is, however, always objectionable on account of its deleterious effect on
the quality of the meat by destroying its tissues and impairing its flavour,
whereas the second ceases to be efficacious beyond a short period of time.
Numerous experiments have shown however that under the influence of high
temperature or in hot climates, the use of carbonic acid gas ceases to be an
efficient means for preventing fermentation of substances, and even at a low
temperature without high pressure, as the sterilising action of carbonic gas being
only superficial, it does not penetrate into the utmost-parts of the meat or other
substances to be preserved.
This difficulty can be overcome by the process according to the present inven-
tion which chiefly consists in using carbonic acid gas under high pressure,
combined with low temperature.
In accordance with this invention the food stuff's to be preserved being sub-
mitted to the action of carbonic acid gas under high pressure, said gas
penetrates into the substances to a great depth, it then sterilises the cells the
farthest distant from the surface, all fermentation in the interior of the substances
being thus prevented. The apparatus containing the substances thus treated
must during the treatment with carbonic acid gas and afterwards be preserved
in a chamber the fixed temperature of which is from 2 to 3 degrees Centigrade
above freezing point.
In short, my invention consists in sterilising food stuffs by the combined
action firstly of the expulsion of air from the receptacle, secondly of the intro-
duction and pressure of the carbonic gas, and thirdly of a low temperature.
By this process meat and food stuffs can be preserved for a considerable
time. When the receptacle is opened at the end of the time during which the
meat was, to be preserved, the meat appears as fresh as on the day when the
animal was slaughtered; all the tissues remain intact, the fat is white and
opaque, and finally the meat preserves when cooked as much juice as fresh meat,
from which the most delicate palate would not distinguish it. Moreover, meat
that has been treated according to this process can be preserved, even after
being removed from the receptacle, during a much longer time than the ordinary
fresh meat.
Furthermore, carbonic acid is not injurious to health, it forms a part of many
drinks such as beer, champagne, etc. as well as many medicinal preparations.
Moreover, as soon as the receptacle is opened, the carbonic acid at once evaporates,
and after a few seconds there does not remain the least trace of it in the meat or
other food substance, as has been proved by different analyses made.
The apparatus which I use for preserving meat according to my improved
process and the manner of operating is as follows, the accompanying drawing
showing a receptacle or apparatus in which food may be preserved in accordance
with my before recited invention and improvements.
In carrying out the invention the piece of meat or other food product is sus-
pended in a receptacle such as C, (which is preferably sterilised before beginning
the operation,) the vessel being provided with a lid A and two valves or
cocks DR. The lid is then hermetically closed by means of the bolts and nuts B,
the valve D closed, and air exhausted through cock R, forming a vacuum in
chamber C and opening up the pores of the meat. The air exhausting apparatus
is then disconnected, cock R closed, and cock I opened and carbonic acid admitted
therethrough, and the contents of the vessel submitted to a pressure of several
atmospheres (indicated by pressure gage M) for about one quarter of an hour,
whereby the carbonic acid is caused to thoroughly penetrate and saturate even
the most remote pores or tissues of the meat. The valve R may at first be left
open, so that any remaining particles of air may be expelled by the carbonic acid
The valve D is then closed. It is sometimes desirable to repeat the
application of carbonic acid gas after an interval. The apparatus during the
treatment with carbonic acid gas is deposited in some place sure of a regular
gras.

page_text: temperature from 2 degrees fo' 3 degrees above zero Centigrade (indicated by
thermometer T). After a time (dependent on the size and character of the food
articles) sufficient to insure complete penetration by the carbonic acid gas the
pressure may be reduced by permitting the escape of some of the contained gas.
The process is now complete up to the day fixed for the term of preservation,
when the apparatus may be opened and its contents withdrawn. Whether this
be after one or two weeks or thirty or sixty days the result is always tlie same.
The meat (or other food product) is found in a perfect state of preservation,
and when removed from the apparatus will keep fresh for a period of six or ten
days and resist in astonishing manner the atmospheric influences which would
not be the case with fresh meats. It is preferable to employ in carrying out my
invention liquefied carbonic acid gas as sold in trade in tubes of sixty atmospheres.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
The preservation of food by using the combined action of vacuum, carbonic
acid under pressure and cold, that is to say, by submitting such chilled food, in a
hermetically-sealed vessel substantially of the type and construction specified
and shown, to the action of carbonic acid applied and retained under pressure,
the food thus being at a refrigerating temperature without freezing, and such
refrigerating temperature being maintained throughout such treatment sub-
stantially as described.
Datad th 101
Ր T
1000