An Improved Process for Preserving Entire Carcases of Animals and Large Pieces of same in a Raw Condition.
Year: 1898

page_text: An Improved Process for Preserving Entire Carcases of Animals and
Large Pieces of same in a Raw Condition.
I, RUDOLF EMMERICH, of 22, Findlingstrasse, Munich, in the Empire of
Germany, Professor, do hereby declare the nature of this invention to be as
follows:-
In the processes at present employed for preserving meat, the slaughtered
animals are divided into small pieces without regard to the natural bacteria-
and germ-resisting skin or covering of the meat.
Substances which kill the germs or check their development are therefore
added to the meat with the object of preserving it, which substances affect the
quality, taste, nutritive value, digestibility and the like, or are even deleterious
for
to health, or the meat is so altered by the application of physical means
killing the germs, such as heat, cold, freezing or the like that it wholly or
partially loses the properties of fresh raw meat.
An improved method has been found by the present inventor by means of
which the dead animal may be preserved without being cut. up and thereby the
protective coverings provided by nature (such as sinews, aponeurosis, epidermis
and if desired fell) are maintained as far as possible intact and every opening
into the carcase is closed against bacteria.
This improved process consists in using the meat or rather parts of the
slaughtered animal as far as possible in their natural coverings, and in adding
no chemical substances to the flesh which is in itself free from germs, and in
treating only the coverings and section faces with germicide and development-
preventing substances, such for instance as acetic acid (vinegar) and common
salt. The treatment takes place in such a way that none of these substances
enter the flesh itself or at least only small quantities in the uppermost layers
of the section surfaces of the meat. After this treatment the carcases or pieces
of meat are packed in a hygroscopic mass (such as sawdust or the like) rendered
free from germs and moisture by means of heat. This has for its object to dry
the upper surface of the pieces of meat and to keep it permanently so dry that
no development of bacteria can take place.
In order to increase the action of the hygroscopic casing or surrounding, the.
latter may before being heated be impregnated with suitable substances such as
common salt.
In order to preserve whole carcases in the skin (such as sheep, pork, game,
poultry or the like) the cut surfaces of the meat and the midriff and peritoneum
are treated in the manner hereinbefore described and then the hollow part of the
chest and belly are filled with the hygroscopic substance (sawdust or the like)
and finally the carcases are entirely buried in such substance and suitably packed
in, chests, boxes, barrels or the like.
The skin or fell of entire animals preserved in this way may also be treated

page_text: with the germicide or bacteria development-preventing substances without
damaging the meat.
Dated this 7th day of February 1898.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Agents for the Applicant.
An Improved Process for Preserving Entire Carcases of Animals and
Large Pieces of same in a Raw Condition.
I, RUDOLF EMMERICII, of 22, Findlingstrasse, Munich, in the Empire of
Germany, Professor, 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:―
In the processes at present employed for preserving meat, the slaughtered
animals are divided into small pieces without regard to the natural bacteria-
and germ-resisting skin or covering of the meat.
Substances which kill the germs or check their development are therefore
added to the meat with the object of preserving it, which substances affect the
quality, taste, nutritive value, digestibility and the like, or are even deleterious
to health, or the meat is so altered by the application of physical means for
killing the germs, such as heat, cold, freezing or the like that it wholly or
partially loses the properties of fresh raw meat.
An improved method has been found by the present inventor by means of
which the dead animal may be preserved without being cut up and thereby the
protective coverings provided by nature (such as sinews, aponeurosis, epidermis
and if desired fell) are maintained as far as possible intact and every opening
into the carcase is closed against bacteria.
This improved process consists in using the meat or rather parts of the
slaughtered animal as far as possible in their natural coverings, and in adding
no chemical substances to the flesh which is in itself free from germs, and in
treating only the coverings and section faces with germicide and development-
preventing substances such for instance as acetic acid (vinegar) and common
salt. The treatment takes place in such a way that none of these substances
enter the flesh itself or at least only small quantities in the uppermost layers
of the section surfaces of the meat. After this treatment the carcases or pieces
of meat are packed in a hygroscopic mass (such as sawdust or the like) rendered
free from germs and moisture by means of heat. This has for its object to dry
the upper surface of the pieces of meat and to keep it permanently so dry that
no development of bacteria can take place.
In order to increase the action of the hygroscopic casing or surrounding, the
latter may before being heated be impregnated with suitable substances such as
common salt.
In order to preserve whole carcases in the skin (such as sheep, pork game,
poultry or the like) the cut surfaces of the meat and the midriff and peritoneum
are treated in the manner hereinbefore described and then the hollow part of the
chest and belly are filled with the hygroscopic substance (sawdust or the like)
and finally the carcases are entirely buried in such substance and suitably packed
in chests, boxes, barrels or the like.
The skin or fell of entire animals preserved in this way may also be treated
with the germicide or bacteria development-preventing substances without
damaging the meat.

page_text: 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 for preserving entire carcases of animals and large pieces of same
in a raw condition and in their natural coverings (sinews, aponeurosis, epidermis
and if desired fell) consisting in treating the surface of the natural coverings and
the section faces with a germicide and germ-development preventing substance
which only acts to a small depth, and packing the meat thus treated in a
sterilized hygroscopic substance in order by the dessication of the surface thus
produced to permanently avoid any re-infection and germ development, sub-
stantially as hereinbefore set forth.
1711
1000
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Agents for the Applicant.