An Improved Process for the Preservation of Meat, Fish, and other Animal Substances, and the Manufacture of Food Stuffs therefrom.
Year: 1895

page_text: Date of Application, 30th Nov., 1895
Complete Specification Left, 25th Aug., 1896-Accepted, 7th Nov.,
1896
PROVISIONAL SPECIFICATION.
An Improved Process for the Preservation of Meat, Fish, and
other Animal Substances, and the Manufacture of Food Stuffs
therefrom.
We, LOUIS PIERRE JOSEPH REVEL and JEAN MATHIEU CAMPAGNE both
of 21 Boulevard Poissonniere, Paris, in the Republic of France, do hereby declare
the nature of this invention to be as follows:-
This invention relates to the preservation of animal substances (chiefly food)
such as meat, either raw or cooked, fish and other animal food substances; and the
improved process which forms the subject of this invention is carried out in the
following manner.
The first operation consists in preparing a bath composed of the following
ingredients, in the proportion substantially as stated, viz.:
5 grammes of metallic iodine or 20 grammes of tincture of iodine; 1000 grammes
of water and 15 grammes of iodide of potassium.
The above percentages need not, however, be strictly adhered to in all cases.
In the bath thus prepared we place the meat, either raw or cooked, or any
other animal food substance such as fish and allow it to steep therein for from 10
to 15 minutes, or thereabouts. Upon removing it from the bath, the substance
thus treated is allowed to dry.
The meat, fish, or other animal food substances thus treated will retain their
original freshness for four or five days, at the end of which period they will
commence to slowly dry, and in this dried condition may be preserved almost
indefinitely.
In the case of the substances thus treated, the general rule that hot weather
tends to promote decay is reversed, as the substances will keep the better the higher
the temperature; and the meat, fish or other animal food substance will in all cases,
and no matter after what lapse of time, retain their good qualities and nutritive
principles unchanged and undiminished.
The steeping in the bath may be replaced by covering the substances to be
preserved with the bath mixture, say, by means of a brush; or the same result
might be obtained by steaming them with iodine vapour. In either case the meat,
fish, or other animal food substance will acquire the property of keeping in a
condition fit for consumption for an indefinite period of time.
As before stated, the proportions of the ingredients employed to form the bath
may be either increased or diminished without departing from the principle of the
invention.
This process offers very considerable advantages both to manufacturers and to
other departments of trade or conditions of life connected with the preparation or
supply of food.
The chemicals used in carrying out this process are incapable of in any way
injuring or affecting the health of the consumer; while, by the process employed,
the substances prepared for preservation will have been rendered at the same time
perfectly antiseptic and proof against any form of contagion or transmission of
disease.
All iodides may be comprised within the scope of this invention, as may also all

page_text: In accordance with the same principle, and within the scope of the same
invention, we claim the right to place the manufacture of preserved meat in
loaves which we shall term "iodized meat bread." This product is obtained in
the following manner:
The preserved and dried meat is either grated or crushed into a tolerably fine
powder. A certain quantity of this powder is then mixed with ordinary bread
dough. The following proportions may be adopted for example: 500 grammes
of dough and 30 grammes of iodized meat; though, in this case also, the pro-
portions may vary while leaving the principle of the invention intact. The
operation is concluded by baking the mixture like ordinary bread, or perhaps a
little longer.
The meat bread thus obtained constitutes an excellent food substance, as it
may be eaten either as it is or in the form of soup, in which condition it
actually forms a mixture of these two principal elements of food, meat and
bread.
We also claim the right to extend our process to other forms of food
preparations.
An Improved Process for the Preservation of Meat, Fish, and
other Animal Substances, and the Manufacture of Food Stuffs
therefrom.
We, LOUIS PIERRE JOSEPH REVEL and JEAN MATHIEU CAMPAGNE both
of 21 Boulevard Poissonniere, Paris, in the Republic of France, do hereby
declare the nature of this invention and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement :-
This invention relates to the preservation of animal substances (chiefly food)
such as meat, either raw or cooked, fish and other animal food substances and
eggs; and the improved process which forms the subject of this invention is carried
out in the following manner.
The first operation consists in preparing a bath composed of the following
ingredients, in the proportion substantially as stated, viz.:
grammes of metallic iodine or 20 grammes of tincture of iodine; 1000 grammes
of water and 15 grammes of iodide of potassium.
The above percentages need not, however, be strictly adhered to in all cases.
In the hath thus prepared we place the meat, either raw or cooked, or any
other animal food substance such as fish, and allow it to steep therein for from 10
to 15 minutes, or thereabouts. Upon removing it from the bath, the substance
thus treated is allowed to dry.
The neat, fish, or other animal food substances and eggs thus treated will
retain their original freshness for four or five days, at the end of which period they
will commence to slowly dry, and in this dried condition may be preserved alunost
indefinitely.
In the case of the substances thus treated, the general rule that hot weather
tends to promote decay is reversed, as the substances will keep the better the
higher the temperature; and the meat, fish or other animal food substance and
eggs will in all cases, and no matter after what lapse of time, retain their good
qualities and nutritive principles unchanged and undiminished.

page_text: The steeping in the bath may be replaced by covering the substances to be
preserved with the bath mixture, say, by means of a brush; or the same result
might be obtained by steaming them with iodine vapour. In either case the meat,.
fish or other animal food substance and eggs will acquire the property of keeping
in a condition fit for consumption for an indefinite period of time.
As before stated, the proportions of the ingredients employed to form the bath
may be either increased or diminished without departing from the principle of the
invention.
When proceeding by way of exposing the materials to iodine vapour, the meat
may be suspended in a chamber, in which this vapour is disengaged in any suitable
The same object may be attained by enclosing the meat in sacks or other
material previously steeped in the above indicated bath or in any other bath of
iodine or iodides.
manuer.
'
This process offers very considerable advantages both to manufacturers and to
other departments of trade or conditions of life connected with the preparation or
supply of food.
The chemicals used in carrying out this process are incapable of in any way
injuring or affecting the health of the consumer; while, by the process employed,.
the substances prepared for preservation will have been rendered at the same
time perfectly antiseptic and proof against any form of contagion or transmission
of disease.
All iodides may be comprised within the scope of this invention, as may also all
forms of polyiodides.
In accordance with the same principle, and within the scope of the same
invention, we claim the right to place the manufacture of preserved meat in loaves
which we shall term "iodized meat bread." This product is obtained in the
following manner :
The preserved and dried meat is either grated or crushed into a tolerably fine
powder. A certain quantity of this powder is then mixed with ordinary bread
dough. The following proportions may be adopted for example: 500 grammes.
of dough and 30 grammes of iodized meat; though, in this case also, the pro-
portions may vary while leaving the principle of the invention intact. The
operation is concluded by baking the mixture like ordinary bread, or perhaps a
little longer.
The meat bread thus obtained constitutes an excellent food substance, as it
may be eaten either as it is or in the form of soup, in which condition it
actually forms a mixture of these two principal elements of food, meat and
bread.
We also reserve the right to extend our process to other forms of food
preparations.
Having now particularly described and ascertained the nature of our said inven-
tion and in what manner the same is to be performed, we declare that what
we claim is :-
1. The process herein described, relating to the preservation of all animal
substances, or all varieties of animal matter, chiefly food such as fresh meat, either
raw or cooked, fish, eggs and the like by employing iodine and all other iodides
and polyiodides either separately of in any mixtures and combinations, the right
to apply which to the steeping or immersion of the substances to be preserved we
claim as the main feature of this invention; this including also the operation of
coating the substances to be preserved with the said preserving agents, or of
steaming the same with iodine vapour; all of which operations, or modified
forms of the improved process, concurring in the object of preserving animal
matter.
2. As a method of carrying out the process referred to in the first claim for
practical purposes, the special composition of the preserving bath hereinbefore
described by way of example.

page_text: 3. As a method for practically carrying out this process, the use of sacks
of linen or other material, previously soaked in a bath of iodine or iodides, in
which sacks the meat or other substances to be preserved are enclosed for some
time.
4. As one of the forms in which the improved process may be carried out, the
manufacture of loaves the chief component of which is ordinary bread dough, to
which is added fresh meat preserved and dried according to this process and then
powdered; such loaves being described as "iodized meat bread"; all substantially
as described.
נג.נ.י.
A nouot 1806
HASELTINE, LAKE & Co.,
45 Southampton Buildings, London, W.C., Agents for the Applicants.