Improvements in the Method of and Means employed for Impreg- nation of Meat and Food Substances with a Preserving Medium.
Year: 1895

page_text: Date of Application, 24th Apr., 1895-Accepted; 7th Sept. 1895
Improvements in the Method of and Means employed for Impreg-
nation of Meat and Food Substances with a Preserving
Medium.
I, JOHN BRIERLEY HOWARD, of the Firm of Brierley and Howard, Penny Bank
Chambers, Halifax, in the County of York, Patent Agents, do hereby declare the
nature of this invention, which has been communicated to me by Heinrich
Oppermann, of Bernburg, in the Empire of Germany, Chemist, 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 improvements in the method of and means employed
for impregnating meat to make it fit for eating at once, rigidity of the body not
being necessary. The preserving process taking place immediately after the killing
of the cattle, has the advantage of greatly increasing the digestibility and the
nourishing qualities of the meat. Part of the medium can also be applied to other
food substances, such as fish and vegetables.
According to this invention, a mask or cap (represented in Figs. 1 and 2 of the
accompanying drawings in elevation and in section) is placed on the head of the
animal to be killed, which cap or mask hermetically encloses its respiratory organs.
Into this cap "b, c, with elastic pad "d" carbonic acid gas of very low pressure is
introduced by way of the stop-cock "," which gas kills the animal in a few
seconds. As the animal cannot inhale air, it is compelled to inhale pure carbonic
acid, in consequence of which, the respiratory organs are suddenly put out of
action and paralysis or death occurs. The vitiated air which during the first
gasps under the cap may still have been exhaled, and which might somewhat retard
death, may be let out at once. For this purpose valves "k" are placed over the
nostrils of the animal, which valves ""being under the influence of a small
spring "s
can be opened (as indicated by the arrow, Fig. 2) by the exhaling of
the animal, and allow an exit to the exhaled air. Carbonic acid being specifically
heavier than atmospheric air, the latter will always be in the upper part of the
cap, in which the letting out valves will also be placed. The cap or mask consists
preferably of a firm funnel "," on which an elastic ring "C" is fastened by
screwing the edge "f" of "b" to a metal band "o." The ring "e" consists of
very elastic india-rubber, and has at its end a pad "d," which hermetically
encloses the chaps "a
"of the animal. The belts "g" prevent the mask or cap
sliding off, and give a strong hold to the head of the animal. The air-valves may
for safety's sake, be provided with a protecting cap against injury from
without: After the animal bas been killed, the heart is opened, a perforated
cannula or funnel is inserted into the different principal arteries or valves, which
allow the water and blood to flow off. A preserving fluid with or without addition
of salt is then injected, which after the funnel or cannula has been taken away,
remains in the flesh.
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The preserving fluid is prepared from a powder consisting of a mixture of
from 50 to 80 per cent. of milk-sugar; from 15 to 40 per cent. of bitartrate of
potassia; from 3 to 10 per cent. of white carbonate of magnesia, and of from
to 2 per cent. of bi-phosphate of potash. Instead of the potassium, there may be
employed the same percentage of bi-tartrate of sodium, and of phosphate of
sodium.

page_text: The said powder may also instead of magnesia aud bi-phosphate of potassia, be
produced from phosphoric magnesia (MgHPO, + 7 H₂O) (1 to 4 per cent.) and
then the same end is obtained by producing or inserting carbonic acid. In making
use of phosphoric magnesia, (MgHPO + 7 H₂O) carbonic acid may be produced
by dissolving bi-carbonate of sodium in the powder solution, and then adding a
corresponding quantity of chemically pure muriatic acid. These matters dissolved
together and injected into the meat, constitute an excellent preserving medium for
the same.
In order to prevent albumin leaving the meat and mixing with the preserving
fluid (whereby the nourishing value of the meat would be diminished) previously
preserved blood is added to the preserving fluid, so that the mixture used for the
preserving purpose contains at least as much albumin as the meat which is to be
preserved. It is thus impossible that albumin leaves the one and enters the other
substance,
The preserving fluid also accelerates the pickling process of meat, fish, or the
like, and preserves the meat at the same time. For the pickling process large
pieces of meat or large fishes are by means of perforated cannulas, quickly made
accessible to the pickle. The meat to be pickled is charged or impregnated by
means of the said cannulas filled with a solution containing a quantity of albumin,
and large pieces of meat or fish can be pickled in a very short time.
To preserve meat or fish in a fresh, pickled, or corned state, without any risk of
being spoiled, it may be encrustated by dipping it into a boiling hot solution.
For this purpose a saturated powder solution is prepared in boiling water, and
into this solution the meat to be preserved is dipped. The preserving solution
baving cooled down, the pores of the meat are completely closed, and the formation
of mould is entirely prevented.
The above mentioned proceedings for the preservation of food oan be extended
to fruits, vegetables, and the like, by adding to the solution a juice prepared from
fruit vegetables and the like, of the same kind, but of lower quality.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed; I declare that what I
claim is :-
(1.) The combination of milk-sugar, bi-tartrate of potash, bi-phosphate of
potash and white carbonate of magnesia, or instead of the latter and the
bi-phosphate of potash, phosphated magnesia (MgHPO, + 7 H₂O), and for the
solution of the latter, gaseous carbonic acid, or instead of the carbonic acid, a
little alcohol for the purpose herein described.
(2.) For the preservation of the flesh of the cattle a solution of the powder set
out in Claim 1 mixed with dissolved albuminal matters well saturated with them,
which after the meat has been dipped into the said fluid, and after having cooled
down, closes the pores of the same, and prevents the generation of mould.
(3.) The use of the powder or solution set out in Clain 1 for the preserving
powder or solution for the preserving of any kinds of meat or fish, vegetable
substances, as well as most articles of food without the proceeding specified in
Claim 1.
(4.) The use of preserving medium specified in Claim 1 to obtain a quick
pickling by using perforated cannulas, and the application of a salt solution mixed
with a dissolved albuminal matter, and made durable by a preserving solution such
as specified in Claim 1.
Dated this 23rd day of & neil 1805
J. BRÍERLEY HOWARD,
Applicant.