An Improved Process for the Preservation of Meat.
Year: 1892

page_text: Date of Application, 22nd Feb., 1892
Complete Specification Left, 4th June, 1892-Accepted, 9th July, 1892
PROVISIONAL SPECIFICATION.
An Improved Process for the Preservation of Meat.
I, SYDNEY PITT, of Sutton, in the County of Surrey, Gentleman, (a com-
munication to me from abroad by José Mariosa of Sao Paulo, in the Republic of
Brazil, South America, Physician,) do hereby declare the nature of this invention
to be as follows :-
The object of this invention is to preserve meat without smoking, curing, salting
or pickling it, but in such manner that it shall retain all its freshness and nutritive
properties, even after a long time has elapsed.
According to this invention, fresh meat-such as "butcher's meat," fish, game
and the like is treated with a compound of bi-carbonate of soda, saccharine matter
and water, and a coating or envelope is formed on the piece of meat thus treated,
which excludes the air and is proof against the entrance of all other agents which
vivify germs of fermentation, or tend to hasten putrification.
About 40 parts of bi-carbonate of soda, and about 60 parts of saccharine matter
-such as sugar-are mixed in enough water to form a thick paste or syrup. The
piece of meat to be treated is either dipped in the paste or has the paste applied to
its surface and rubbed in by a brush or like implement, according to its size. The
paste adheres to the surface of the meat, and penetrates only the outer stratum.
The piece thus coated is preferably hung in the air, in a shady place, for a short
time-say an hour-and then it is placed in an air-current, either natural or artificial
- preferably an artificial current, induced by a blast engine or similar machine.
When being exposed to the artificial draft, the meat should also be hung in the
shade.
The length of time to which the meat is subject to the air-blast varies from
three hours and upwards, according to the size of the piece, but it should be
treated a sufficient length of time to thoroughly desiccate the surface.
The mixture of sugar and bi-carbonate of soda, as above stated, does not tend to
penetrate far into the meat. It simply acts upon the outer surface of the meat, and,
as the air-currents quickly dry the coating, the penetration or absorption of the
compound is arrested.
Meat thus treated may be kept for months and transported long distances without
deteriorating. By soaking the meat in a bath of cold water, or luke warm water
three hours or more, according to the size of the piece, the coating may be dissolved
and the meat fitted for use, and it will be found to have retained its freshness, taste
and nutritive properties.
Dated this 22nd day of February 1892.
SYDNEY PITT.
COMPLETE SPECIFICATION.
An Improved Process for the Preservation of Meat.
I, SYDNEY PITT, of Sutton, in the County of Surrey, Gentleman, (a communi-
cation to me from abroad by José Mariosa, of Sao Paulo, in the Republic of
Brazil, South America, Physician,) 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 :-
The object of my invention is to preserve meat without smoking, curing, salting
or pickling it, but in such manner that it shall retain all its freshness and nutritive
properties, even after a long time has elapsed.

page_text: According to my invention, I treat fresh meat, such as "butcher's meat," fish,
game, and the like, with a compound of bi-carbonate of soda, saccharine matter and
water, and form a coating or envelope on the piece of meat thus treated, which
excludes the air and is proof against the entrance of all other agents which vivify
germs of fermentation, or tend to hasten putrification.
I take of bi-carbonate of soda about 40 parts, and of saccharine matter, such as
sugar, about 60 parts, and mix them in enough water to form a thick paste or
syrup. The piece of meat to be treated is either dipped in the paste, or has the paste
applied to its surface and rubbed in, by a brush or like implement, according to its
size. The paste adheres to the surface of the meat, and penetrates only the outer
stratum.
The piece thus coated is preferably hung in the air, in a shady place, for a short
time, say an hour, and then it is placed in an air-current, either natural or artificial
-preferably an artificial current induced by a blast-engine, or similar machine.
When being exposed to the artificial draft, the meat should also be hung in the
shade. The length of time which the meat is subject to the air-blast varies from
three hours and upwards, according to the size of the piece, but it should be treated
a sufficient length of time to thoroughly desiccate the surface.
The mixture of sugar and bi-carbonate of soda, as above stated, does not tend to
penetrate far into the meat. It simply acts upon the outer surface of the meat, and
as the air-currents quickly dry the coating, the penetration or absorption of the
compound is arrested.
Meat thus treated may be kept for months and transported long distances without
deteriorating. By soaking the meat in a bath of cold water, or luke-warm water,
three hours or more, according to the size of the piece, the coating may be dissolved
and the meat fitted for use, and it will be found to have retained its freshness, taste
and nutritive properties.
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 herein described process of preserving meat, which consists in applying to
the surface of a piece of meat, a mixture of saccharine matter, water, and
bi-carbonate of soda in about the proportions stated, and then subjecting the piece of
meat thus coated to a drying atmosphere or air-current, to form a coating to exclude
air and other agents tending to produce fermentation or putrification.
2. The herein described process of preserving meat, which consists in applying
to a piece of meat, a mixture consisting of about 40 parts of bi-carbonate of soda,
and about 60 parts of sugar, and sufficient water to form a pasty mass, causing the
mixture to penetrate the outer stratum only of the meat, and then subjecting the
piece of meat thus coated to air-currents to thoroughly dry the coating, and
the surface of the meat in immediate contact therewith.
3. The method herein described for preserving meat, which consists in forming
on the meat a coating, impervious to air, and readily soluble in water.
Dated this 4th day of June 1892.
CARPMAEL & Co.,
Agents for the Applicant.