Improvements in Apparatus for Sterilizing Meat in the Raw State.
Year: 1897

page_text: Date of Application, 1st Dec., 1897.
Complete Specification Left, 27th Aug., 1898-Accepted, 29th Oct., 1898
[Communicated from abroad by ALFRED MOYET, of 7, Rue du Bât d'Argent, Lyons,
in the Republic of France, Pharmaceutical Chemist.]
Improvements in Apparatus for Sterilizing Meat in the Raw State.
I, HENRY HARRIS LAKE, of the Firm of Haseltine, Lake & Co., Patent Agents,
45, Southampton Buildings, in the County of Middlesex, do hereby declare the
nature of this invention to be as follows:-
This invention relates to apparatus for enabling meat intended for consumption in
the raw state to be sterilized in the forin of powder by the agency of heat.
Meat preparations (such as preserved meat or meat extracts) leave much to be
desired as a rule when regarded from the point of view of the full utilization of the
re-constituent or flesh-forming elements of the food, as the various processes
generally adopted for the preservation of meat to a greater or less extent impair its
qualities or debase its value as nutriment.
Now this invention relates to certain apparatus permitting meat to be treated in
such a manner as entirely to exterminate all infectious or parasitic germs, without
however resorting to coction or boiling; with the resulting advantage that raw meat
may be supplied for consumption in a powdered condition, in which it may be
preserved indefinitely with perfect immunity from any pathogenic baccili or noxious
fermentation, whether such as might be originated by disease having attacked the
animal while it was yet alive, or such as would otherwise result from decay after
killing.
Description of preliminary process.―
The beef or other butcher's meat is on the day after killing stripped of its
aponeuroses, fat and sinews or tendons and cut into somewhat long but comparatively
narrow bands or strips.
These strips are steeped for two hours consecutively in a glazed earthenware vessel
or receiver containing a preserving and sterilizing liquor; or such receiver inay be
made of metal being proof against the action of the chemicals used; the composition
and preparation of the said liquor being as follows:-

page_text: The several kinds of bark are for 20 minutes boiled in three-fourths of the above
quantity of water; then the flowers of arnica are added and allowed to infuse or
draw for another 20 minutes. The essences are meantime dissolved in the alcohol,
and the salt and tannin are added together with the remainder of the water.
lastly the two liquors are mixed together.
And
The resulting liquid may serve for several steeping operations such as the one
above referred to, it being only necessary to decant off the upper part of it from
time to time.
The strips of meat, after having been thus treated, are chopped by means of any
suitable chopping machine, the basins or pans of which should however be polished
and tinned so as to prevent the meat from turning black through contact with metal
such as cast iron.
The meat thus chopped is next subjected to ventilation at the ambient temperature
in a special rectangular chamber or room, of which the wall that is facing the
ventilator is fitted with a tall draught chimney. Ventilators of any construction
may be serviceable for this operation, a helical ventilator being preferable however
by reason of the increased propelling power it is capable of exercising upon
the air.
Inasmuch as the object of the ventilation is to dry the meat, it should be continued
for about three weeks care being taken, however, during that time, to turn over the
meat which should previously have been placed in the said chamber upon open work
trays of polished wood.
66
Having been so dried the meat is submitted to a process of sterilization or
pasteurization" through the agency of heat and by the aid of apparatus hereinafter
.described.
This apparatus enables all the germs that may be contained in the meat to be
destroyed without boiling the meat or in any way modifying its chemical nature or
composition.
The object of the apparatus is to heat the meat, after it has been chopped and dried,
cold, by exposure to the air,-in cylinders wherein a temperature of about 100 deg.
Centigrade is maintained by a current of steam which is not under pressure or only
subjected to a very slight-pressure; whilst at the same time the said apparatus
enables the air contained in the said cylinders to be expelled to the outside, and also
to be re-admitted through the same orifices under a cooling influence; such air
being filtered as it re-enters the cylinders through a pad made of cotton impregnated
with boracic acid or of any other spongy, hygroscopic and antiseptic substance.
The said apparatus consists of a rectangular chamber or oven adapted to contain
a series of tin or tinned sheet metal cylinders, the number of which may be varied
according as operations are conducted on a smaller or larger scale; such cylinders
being supported within the said chamber or oven by metal supports or brackets,
and each cylinder terminating at both ends in hollow tubes which on one side
extend beyond the wall of the oven and on the other protrude through the front door
of the same.
In order to make perfectly tight joints between the cylinder-ends and both the
bottom wall and door of the oven, washers of non-vulcanized india rubber are
interposed between those parts.
The tinned and very thin sheet metal cylinders, all of which are constructed after
the same pattern, are each provided internally with a circular basket or cage, which is
to contain the meat to be " "pasteurized."
All the cylinders and cages are moreover on one side fitted with a readily removable
lid or cover.
The method of sterilization by means of this apparatus is as follows:-
The meat, after having been dried, is placed in the several cages or baskets,
and when the lids have been placed in position, and the cages themselves
arranged in their respective cylinders, the door is shut and bolted by means of
bolts. Steam is now admitted through the jet-tube, its pressure being reduced by

page_text: any suitable device, such as a tapering nozzle, a tap or the like, in proportion as it is
delivered.
In half-an-hour's time the oven is opened and the cylinder removed and suddenly
cooled down to from 10 to 12 degrees Centigrade.
Finally the meat is taken out of the cages, grated to as fine a state of division as
practicable, sifted, and then placed in receivers adapted to keep it protected from
moisture or dampness.
In order to impart a more pleasant flavour to the meat a small proportion of
crystallised vanilline say 1 gramme per kilogramme of meat, may be added to it
Dated this 1st day of December 1897.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.
Improvements in Apparatus for Sterilizing Meat in the Raw State.
I, HENRY HARRIS LAKE, of the Firm of Haseltine, Lake & Co., Patent Agents,
45, Southampton Buildings, in the County of Middlesex, 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 :-
Meat preparations (such as preserved meat or meat extracts) leave much to be
desired as a rule when regarded from the point of view of the full utilization of the
reconstituent or flesh-forming elements of the food, as the various processes generally
adopted for the preservation of meat to a greater or less extent impair its qualities
or debase its value as nutriment.
Now this invention relates to certain apparatus permitting meat to be treated in
such a manner as entirely to exterminate all infections or parasitic germs, without
however resorting to coction or boiling; with the resulting advantage that raw meat
may be supplied for consumption in a powdered condition, in which it may be
preserved indefinitely with perfect immunity from any pathogenic bacilli or noxious
fermentation, whether such as might be originated by disease having attacked the
animal while it was yet alive, or such as would otherwise result from decay after
killing.
Description of preliminary process :—
The beef or other butcher's meat is on the day after killing stripped of its
aponeuroses, fat and sinews or tendons and cut into somewhat long but comparatively
narrow bands or strips.
These strips are steeped for two hours consecutively in a glazed earthenware vessel
or receiver containing a preserving and sterilizing liquor; or such receiver may be
made of metal being proof against the action of the chemicals used; the composition
and preparation of the said liquor being as follows:-
Ingredients:
White willow.bark
10 grammes.
Poplar bark
Flowers of arnica
Sea salt in crystals
Tannin (prepared with ether)
Alcohol (95 deg.)
Essence (or oil) of mustard
Beech creosote
Essence (or oil) of cinnamon
-
15
"
-
10
"
100
"
"
50
"
2 drops
وو
-
10
"

page_text: Essence (or oil) of cloves
1.Spring or river water
6
"
1 litre
The several kinds of bark are for 20 minutes boiled in three-fourths of the above
quantity of water; then the flowers of arnica are added and allowed to infuse or draw
for another 20 minutes. The essences are meantime dissolved in the alcohol, and
the salt and tannin are added together with the remainder of the water. And lastly
the two liquors are mixed together.
The resulting liquid may serve for several steeping operations such as the one
above referred to, it being only necessary to decant off the upper part of it from time
to time.
The strips of meat, after having been thus treated, are chopped by means of any
suitable chopping machine, the basin or pans of which should however be polished and
tinned so as to prevent the meat from turning black through contact with metal
such as cast iron.
The meat thus chopped is next subjected to ventilation at the ambient tempera-
ture in a special rectangular chamber or room, of which the wall that is facing the
ventilator is fitted with a tall draught chimney. Ventilators of any construction
may be serviceable for this operation, a helical ventilator being preferable
however by reason of the increased propelling power it is capable of exercising upon
the air.
4.
Inasmuch as the object of the ventilation is to dry the ineat, it should be continued
for about three weeks care being taken, however, during that time, to turn over the
meat which should previously have been placed in the said chamber upon open-
work trays of polished wood.
Having been so dried the meat is submitted to a process of sterilization, or
"pasteurization" through the agency of heat and by the aid of apparatus such as is
represented in the accompanying drawing, in which:
Figure 1 is a longitudinal section of the apparatus and,
Figure 2 a cross section on line 1-2 Figure 1.
This apparatus enables all the germs that may be contained in the meat to be.
destroyed without boiling the meat or in any way modifying its chemical nature or
composition.
The object. of the apparatus is to heat the meat, after it has been chopped and
dried, cold, by exposure to the air,-in cylinders wherein a temperature of about
100 deg. Centigrade is maintained by a current of steam which is not under pressure
or only subjected to a very slight pressure; whilst at the same time the said
apparatus enables the air contained in the said cylinders to be expelled to the out-
side, and also to be re-admitted through the same orifices under a cooling influence;
such air being filtered as it re-enters the cylinders through a pad made of cotton
impregnated with boracic acid or of any other spongy, hygroscopic and antiseptic
substance.
The said apparatus as shown in Figures 1 and 2 consists of a rectangular chamber
or oven A adapted to contain a series of tin or tinned sheet metal cylinders B B B,
the number of which may be varied according as operations are conducted on a
smaller or larger scale; such cylinders being supported within the said chamber or
oven by metal supports or brackets C, and each cylinder terminating at both ends in
hollow tubes B¹ which on one side extend beyond the wall of the oven and on the
other protrude through the front door G of the same.
In order to make -perfectly tight joints-between the cylinder-ends and both the
bottom wall and door of the oven, washers R of non-vulcanized india-rubber are
interposed between those parts. -
The tinned and very thin sheet metal cylinders B, all of which are constructed
after the same pattern are-each provided internally with a circular basket or cage E,
which is to contain the meat to be "pasteurized."

page_text: All the cylinders B and cages E are moreover on one side fitted with a readily
removable lid or cover.
The method of sterilization by means of this apparatus is as follows:-
The meat, after having been dried, is placed in the several cages or baskets E, and
when the lids have been placed in position, and the cages themselves arranged in
their respective cylinders, the door G is shut and bolted by means of bolts such as J.
Steam is now admitted through the jet-tube H, its pressure being reduced by any
suitable device, such as a tapering nozzle, a tap or the like, in proportion as it is
delivered.
In half an hour's time the oven is opened and the cylinders B removed and
suddenly cooled down to from 10 to 12 degrees Centigrade.
Finally the meat is taken out of the cages, grated to as fine a state of division as
practicable, sifted, and then placed in receivers adapted to keep it protected from
moisture or dampness.
In order to impart a more pleasant flavour to the meat a small proportion of
crystallized vanilline say 1 gramme per Kilogramme of meat, may be added to it.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, as communicated to me
by my foreign correspondent, I declare that what I claim is :-
The apparatus hereinabove described and shown for sterilizing meat in the raw
state, which has previously been treated and prepared either in the manner above
stated or otherwise, the said apparatus mainly consisting of sets of cases the number of
which may vary according to requirements, each set being formed of two separate
cases, viz. an outer case which is heated to about 100 deg. Centigrade by moist heat
and an inner, perforated case containing the meat to be sterilized; this double-case
arrangement permitting firstly, owing to the agency of heat, the air contained within
the bodies of the said cases to be expelled through the ends thereof, and secondly,
when the cases are removed from under the action of heat, air filtered through
spongy pads placed at the ends of the outer case to be re-admitted through the
same end orifices of the said cases.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.