Improvements in the Preservation of Articles of Food, and in Compositions for same.
Year: 1897

page_text: Date of Application, 22nd Mar., 1897
Complete Specification Left, 21st Dec., 1897--Accepted, 26th Feb., 1898
PROVISIONAL SPECIFICATION.
Improvements in the Preservation of Articles of Food, and in
Compositions for same.
We, EDUARD MAY, of IV Rubensgasse 13, and EMIL KÜHNE, of IX Kolin-
gasse 17, both in Vienna, Austria, Rentiers, do hereby declare the nature of this
invention to be as follows:-
The invention relates to the preservation of animal food-stuffs, such as meat,
poultry, game, fish, butter, eggs, etc., in a fresh and edible condition for a consider-
able time. It consists in covering the surface thereof with a soft but nevertheless
homogeneous, and firmly adherent layer of anti-putrefactive substances, innocuous
to health, which are dissolved in a medium volatilising after the composition is
applied, and which when laid on the foodstuff prevent the air from coming into
contact therewith.
The nutritive value, flavour, or taste and odour of the foodstuff are not prejudiced
by treatment with this composition.
The new composition necessary for carrying out the foregoing is prepared in the
following manner:-
Up to 20 grammes of sodium benzoate, as well as 2-8 grammes of calcium bi-
sulphite are dissolved, in the ratio of 1 gramme to every 10 cubic centimetres, in
distilled water, the solution is passed through a filter, and up to 3 grammes of
hydrofluoric acid or hydrofluosilicic acid in solution, or an equivalent amount of
any of their compounds, are added to the clarified liquid.
This quantity of hydrofluoric or hydroffuosilicic acid or an equivalent amount of
any of their compounds may also be advantageously replaced by 30 grammes of
boroglyceride (dissolved in 300 cubic centimetres of water).
In this manner there is obtained a thick mass, which may be transferred to a
bottle holding about 1 litre, and sufficient methyl alcohol and 90 per cent. pure spirit
of wine, in equal proportions, is added to fill the bottle. The mass is left in the
bottle for several days, care being however taken that the bottle is well shaken up
several times daily, until finally a perfectly clear liquid is obtained.
If the composition is to be used for various smoked meats it is advisable to
dissolve it in pure methyl alcohol alone.
Into this clear liquid about litre of pure glycerin, and about 5 grammes of
tartaric acid in a finely powdered state, are introduced. As the solvent the alcohol
has merely to bring the active ingredients into a very fine state of division and to
facilitate, by its subsequent evaporation after application, the adherence of the
resulting coating on the surface of the food stuff. The glycerin prevents the compo-
sition from penetrating into the substance of the food-stuff under treatment and, in
addition, acts, after the volatilisation of the alcohol, also as an agglutinant for the
protective envelope of the said food-stuff.
The composition so prepared is water-clear, has a faint sweetish flavour like
glycerin and also like spirit, and is called "Mayolin."
This composition is particularly well adapted for keeping the aforesaid food-

page_text: stuffs in a fresh condition. Its application is effected by coating the food-stuff-
the same not having been previously washed or wetted-with the composition by
brushing, sprinkling, or spraying and then hanging it up to allow the excess of
composition to drain off.
The further treatment of the food-stuff, brushed, sprinkled or sprayed with the
new composition is varied according as the same is merely to be kept fresh in small
pieces for a short time (say 10 to 12 days) or a longer period (say 4 to 6 weeks and
more) or prepared for transport as an entire carcase.
In the first case the food-stuff treated with the new composition is placed in a room
or storage chamber the air in which should be comparatively pure air and is left
hanging therein for 12 to 24 hours so that the alcohol may evaporate; care must,
however, be taken that there is no powerful draught in the room, in order that the
food may not dry too rapidly, and furthermore that the air is neither moist nor
subjected to considerable fluctuations of temperature.
When the alcohol is all vaporised, the meat is then wrapped in cloths and stored
in a hanging position or otherwise. At this stage no harm will ensue from draughts.
The food-stuff treated in this manner may remain with its coating for 12 to 14
days without becoming decomposed or losing its taste, colour, or nutritive value;
even summer temperature in no way diminishing the keeping properties. Before
the treated food-stuff is washed in cold water by brushing or with the hand.
Meat, poultry, and game keep fresh longest when treated with the new composi-
tion as soon as possible after the animal has been killed and cooled.
use,
Should it occur that a food-stuff treated in the prescribed manner becomes, after
a lapse of 12 or 14 days covered with a white layer, the latter should be wiped off
with a dry cloth and the stuff treated over again with the composition; it will
then keep for a further 12 to 14 days.
If a food-stuff is to be kept fresh for several weeks it is placed, after treating with
the preservative composition in the prescribed manner, in a closed airtight
receptacle fitted at the top and bottom with taps for the introduction and removal
of carbonic acid or other suitable inert gas and also with a manometer so that the
pressure of the carbonic acid gas or the like in the receptacle at any moment may be
known.
The receptacle is filled with the meat, game, etc. treated with the preservative
composition. The upper tap is then opened and the air pumped out as completely
as possible, and the lower tap connected with a reducing valve affixed to a cylinder
filled with liquid carbonic acid or other suitable inert gas.
The reducing valve allows the carbonic acid to enter the receptacle as gas under
considerably reduced pressure, which gas expels the air from the receptacle by way
of the open tap at the top. The latter is then closed and the carbonic acid gas
admitted into the receptacle until the pressure prevailing therein reaches the
required degree, a very slight pressure is sufficient. In this carbonic acid or inert
atmosphere the food-stuff will keep fresh for a month or more. It is however,
advisable to let the carbonic acid out of the receptacle at the end of 14 days and
replace it by a fresh supply of the gas.
Before use, the food-stuffs treated in this manner should be exposed to the air
for at least 24 hours and then washed; however, if the meat is not to be consumed
at once it may be hung in the open air for fourteen days.
If it is a question for simple transport on ship-board or by rail--of keeping the
entire carcase of the animal fresh, the applicants proceed as follows:-
-
The slaughtered animal is steeped externally with a 2% aqueous solution of
hydrofluoric acid; i.e. 2% of hydrofluoric acid and 98% of water, either by
immersion of the entire carcase in the solution or by thoroughly moistening the
same therewith. The animal is then-the hide being left on the carcase-opened
and disembowelled, and after the head is cut off the residual skin thereof is washed
over inside with the same solution.
The interior cavity of the disembowelled carcase is cleansed of blood etc., by the
aid of a cloth; then dried and, whilst the carcase is still warm, sponged carefully

page_text: over with the composition in the manner already described. Before being stored in
the transport chamber the carcase must be thoroughly cooled in pure air.
This procedure of washing the exterior of the carcase with hydrofluoric acid
solution and the interior with the composition, should be repeated every week
during transit.
By this treatment the carcase is covered on all sides with a layer of anti-putre-
factive composition, the penetration of air to the flesh of the treated carcase being
at the same time prevented.
Entire carcases so prepared do not require to be stored in air-tight chambers
filled with carbonic acid in order to keep perfectly fresh for several weeks at any
temperature; the storage chamber should, however, be frequently well ventilated
during transit.
When the carcase so treated is skinned, even after several weeks transport, the
underlying flesh appears quite as fresh and red as if the animal had only just been
slaughtered.
PHILIP M. JUSTICE,
Chartered Patent Agent, London,
For the Applicants.
COMPLETE SPECIFICATION.
Improvements in the Preservation of Articles of Food, and in
Compositions for same.
We, EDUARD MAY, of IV Rubensgasse 13, and EMIL KÜHNE, of IX Kolin-
gasse 17, both in Vienna, Austria, Rentiers, 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 food stuffs, that is to say,
to the keeping of them for a comparatively long period in exactly the same condition
as they presented previous to their treatment, this being attained in such a manner
that the said food stuffs have their whole surface coated with a preservative adhesive
antiseptic layer, thin, unobservable to the eye, homogeneous, and impervious to
the bacteria of the air but which will allow air and moisture to pass through or
evaporate in the case of the water.
The invention is based upon the observation, according to which the putrefaction
of animal food stuffs does not set in internally but externally and gradually
propagates inwardly, that is to say, that their putrefaction is due to the action of
bacteria, which descend from the atmospheric air upon the outside of the food
stuffs.
A composition, which is capable of producing the effects hereinbefore stated, will
necessarily and with a double efficiency contribute in preserving animal food stuffs;
firstly, owing to the fact, that, through the evaporation of the water, contained in
all food substances--which phenomenon in its first stage occurs upon the outer
surface of the foodstuff-the descending bacteria depositing upon the stuff are
deprived of their nutritive element without which they are unable to develope;
and, secondly, owing to the fact that the bacteria originating from the air and
depositing upon the food substance are partly prevented, by the homogeneous layer
of antiseptic substances, from coming into direct contact with the food stuff itself,
and are partly killed directly by the said antiseptic substances.
A composition consisting of alcohol, glycerine, and certain antiseptic substances
which must however be soluble in glycerine is suitable for serving as a layer of the

page_text: kind above referred to for after such composition has been uniformly distributed
all over the outer surface of the animal food stuff, the alcohol volatilizes from its
contact with the air, so that the antiseptic substances, soluble in glycerine, will
remain upon the food stuff in the form of an exceedingly thin adhesive deposit,
unobservable to the eye, yet presenting a homogeneous quality and allowing water
and air to pass through or evaporate in the case of the water.
The composition does not enter the food stuff, as the large quantity of alcohol
contained therein, will have the effect of instantly congealing the albuminous
substances of the meat, and because after the alcohol has been evaporated the anti-
septic agents will be more or less diffused in a concentrated glycerine solution and,
finally, because together with the desiccation taking place upon the surface of the
meat owing to the evaporation of water, any diffusion of the composition and conse-
quently its tendency to enter into the meat must necessarily cease. It has been
proved by experiments that a composition consisting of about the following
ingredients and proportions is highly effective:
Say 29'8 per cent. of methyl-alcohol,
وو
وو
"
وو
ethyl-alcohol,
hydrofluoric acid or hydrofluo-silicic-acid,
glycerine,
sodium benzoate,
29.8
0.2
17.0
"
32
"
733
"
1*4
"
"
"
U*4
"3
"
0.4
""
2.1*0
distilled water.
33
"
"
وو
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دو
tartaric acid,
bisulphate of potash or soda,
It has further been found by experiments, that for the hydrofluoric acid or hydro-
fluo-silicic acid, about 3 grammes of boroglycerine, dissolved in 30 grammes of
distilled water, may be substituted in the proportion of about 24 per cent. of the
entire mixture.
In carrying out this process it should be borne in mind, that as alcohol under
certain conditions has the tendency of forming acetic acid or aldehyde, care should
be taken that the volatilization of the alcohol by the air takes place normally.
The animal food stuff should not be treated when in a damp condition with the
composition, nor should the treated food be wrapped in paper or cloth nor exposed
to draughts of air, nor should it be stored in damp rooms or places, before the alcohol
has been completely volatilized.
It is therefore preferable that the piece of meat to be treated, be rubbed dry with
a piece of cloth or otherwise, previous to the above composition being applied thereto
by syringing or spraying. This latter operation is preferably effected in a dry
room filled with comparatively pure air. After the alcohol has been completely
volatilized (say in 12 to 24 hours), the meat is wrapped in a cloth and stored in dry
and airy rooms or places where it may be either kept suspended or laid down and
if so treated it will remain absolutely unchanged for a period of from 8 to 14 days,
that is to say, be preserved in the same condition as that which it was in, previous
to its treatment with the above composition.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed we declare that what
we claim is:-
1. A process of preserving animal food stuffs, consisting in covering the article
after it has been first dried with a composition consisting of a liquid (such as alcohol)
volatilizing in contact with the air, glycerine and antiseptic substances soluble in
glycerine, so that after the volatilization of the alcohol or the like, a thin homo-
geneous, adhesive layer is formed on the food stuff, which is impervious to bacteria
but allows air and water to pass through, such layer consisting of antiseptic sub-
stances, dissolved in glycerine, all substantially as described.
2. A composition for use in carrying out the above process consisting of methyl-
alcohol, and ethyl-alcohol, in about equal proportions, hydrofluoric acid, or hydro-

page_text: fluosilicic acid, glycerine, sodium benzoate, tartaric acid, bisulphate of potash or
soda, and distilled water in substantially the proportions specified.
3. As a substitute for the hydrofluoric acid or hydrofluosilicic acid employed in
the composition described in the preceding claim the employment of boroglycerine
dissolved in distilled water substantially in the proportions specified.
Dated the 21st day of December 1897.
PHILIP M. JUSTICE,
Chartered Patent Agent, London,
For the Applicants.