Process and Apparatus for Preserving Meat.
Year: 1897

page_text: Process and Apparatus for Preserving Meat.
I, LEONHARD WACKER, of 52, Turkenstrasse, Munich, Bavaria, Germany, Doctor
of Chemical Sciences, do hereby declare the nature. of this invention to be as
follows:
The present invention concerns a process and apparatus for preserving meat,
which consists in the annihilation, from the surface of the meat, of the causes of
putrefraction and decomposition, by heat and disinfectant (specially by a solution
of cooking salt and vinegar) and by removing the meat to be preserved from the
continued action of the disinfectant by reversing the apparatus, the liquid used for
this purpose thus preventing the air from coming into contact with the meat.
The preserving box necessary for this purpose and which is made in preference
of enamelled sheet, consist of a cylindrical box, the diameter of which becomes
smaller towards the bottom and which has, at the part where this diminution
commences, a perforated bottom or partition which may be removed.
The box, is moreover, fitted with a cover fixed on the outside above the middle
part of the box.
The process of preservation is as follows; a solution of cooking salt of about 20%
to which is added about 200c.c. of vinegar per litre of solution, is introduced in
a boiling state, into the box, after fixing the interior bottom or partition and the
cover until the steam escapes. In this way the apparatus is rendered sterile.
The liquid must be in such a quantity as not to reach above the perforated partition.
After being rendered sterile the partition fixed by means of a clasp fastening is
removed and the meat to be preserved is submerged in the hot liquid, where it
is left during 10 or 15 minutes, the box being shaken several times.
Meanwhile the interior bottom and the covering are again placed and at the
end of 10 or 15 minutes, the box is reversed so that the covering forms the bottom
in which the disinfecting liquid assembles and which is thus hermetically closed.
The meat is consequently out of the liquid on the bottom or partition, is
isolated from the air, in a space rendered sterile where it is preserved until
wanted.
It is evident that, in the place of a solution of cooking salt and vinegar, any
other disinfecting liquid may be used, so that we may also have cold operations.
Dated this 2nd day of October 1897.
L. DUVINAGE, & Co.,
Agent for Applicant.

page_text: I, LEONIARD WACKER, of 52, Turkenstrasse, Munich, Bavaria, Germany, Doctor
of Chemical Science, 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 a process and apparatus for preserving meat and my
invention consists in destroying the causes of decomposition by the application of
heat and by disinfectant-especially by a solution of salt and vinegar-and by then
subjecting the meat to a process hereinafter described.
In the accompanying drawing my improved apparatus is shown in sectional side
elevation and in plan view.
In carrying my invention into practice I employ a vessel b of suitable
shape and material which is smaller at its lower end than at its upper about as
shown in Fig. 1. Said vessel b is provided with a perforated partition or the like p
which may be raised or removed. The vessel b is also provided with a cover_or
equivalent which reaches beyond the centre of the vessel b about as shown. For
preserving the meat it is necessary to put a preferably saturated solution of salt
and vinegar which is boiled in the vessel b the hood or cover d and the perforated
plate p having been placed position the liquid or solution being of such a
quantity as not to reach the said perforated plate.
After having been heated and the upper part filled more or less with steam the
whole vessel is turned upside down-the meat having been first placed in the
liquid w and allowed to remain there a sufficient time." When reversed as shown
in Fig. 2 the meat f will be received on the plate p and a vacuum will be created
in the vessel, the liquid making a hermetical joint between the interior of the vessel
and the exterior, the meat being in consequence maintained in a vacuum until
required for use. Instead of salt and vinegar I may employ any other suitable
compound.
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:-
A process and apparatus for preserving meat substantially as described and
illustrated.