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WO1983003522A1 - Process and equipment for treating fresh slaughtered meat - Google Patents

Process and equipment for treating fresh slaughtered meat Download PDF

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Publication number
WO1983003522A1
WO1983003522A1 PCT/BE1983/000004 BE8300004W WO8303522A1 WO 1983003522 A1 WO1983003522 A1 WO 1983003522A1 BE 8300004 W BE8300004 W BE 8300004W WO 8303522 A1 WO8303522 A1 WO 8303522A1
Authority
WO
WIPO (PCT)
Prior art keywords
carcasses
frames
pieces
under pressure
equipment according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/BE1983/000004
Other languages
French (fr)
Inventor
Kerrebroeck Walter Van
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DOVER MEAT ADDITIVE Co Ltd
KERREBROECK WALTER VAN
DOVER MEAT ADDITIVE
Original Assignee
DOVER MEAT ADDITIVE Co Ltd
KERREBROECK WALTER VAN
DOVER MEAT ADDITIVE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DOVER MEAT ADDITIVE Co Ltd, KERREBROECK WALTER VAN, DOVER MEAT ADDITIVE filed Critical DOVER MEAT ADDITIVE Co Ltd
Priority to AU12206/83A priority Critical patent/AU1220683A/en
Priority to PCT/BE1983/000004 priority patent/WO1983003522A1/en
Publication of WO1983003522A1 publication Critical patent/WO1983003522A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/031—Apparatus for drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Processes therefor
    • A23B4/30—Apparatus for preserving using liquids ; Processes therefor by spraying of liquids

Definitions

  • This invention relates to a process and an equipment for treating fresh slaughtered meatus, more particularly to a process and an equipment for preserving fresh slaughtered meatus parts and meatus carcasses.
  • the butcher's animais hâve heen slaughtered When the butcher's animais hâve heen slaughtered, the produceat carcasses or parts thereof are normally passed quizcugh a device in which they are treated by means of water. In some countries, chlorine or hydrogen peroxide is added to the water. After this treatment, the dried meat is kept in refrigerators or cold stores, before it is sent to the retailers.
  • preserving compositions consisting of aqueous acid solutions containing from about 5 to 90% by weight of a liquid sugar, such as fructose, dextrose and / or maltose, and possibly an edible organic acid such as lactic, citric, oxalic and / or ascorbic acid, said solution having a pH of less than about 5.
  • a liquid sugar such as fructose, dextrose and / or maltose
  • an edible organic acid such as lactic, citric, oxalic and / or ascorbic acid
  • the known manual spraying of liquid preserving compositions on fresh slaughtered meatus carcasses or pieces does not allow a uniform distribution of said compositions on the surfaces of the carcasses and pieces, so that parts of the latter are not sufficiently treated and the surfaces of the treated meatus carcasses or parts are not uniformly at a pH of less than about 4, such a pH being convenient for the conservation of the meatus.
  • This invention relates to a process and an equipment, in which fresh slaughtered meat carcasses or pieces are subject to several successive treatments by means of a gas under pressure and of liquid preserving compositions so that uniform and optimum conservation properties are given to the meatus.
  • the invention relates first to a process for treating fresh slaughtered produceat, such as treat carcasses or organizingby spraying the latter with a liquid preserving composition, said process comprising the following steps:
  • the fresh slaughtered meat carcasses or parts are first sprayed. with a gas under pressure, such as compressed air, which may be warm and sterile, so as to dry the surfaces of the meatus carcasses or pieces;
  • a gas under pressure such as compressed air, which may be warm and sterile, so as to dry the surfaces of the meatus carcasses or pieces;
  • the surfaces of the meat carcasses or pieces are again sprayed with the liquid preserving composition and subsequently sprayed with gas under pressure, so as to distribute the liquid preserving composition onto said surfaces and to remove the excess of said preserving composition.
  • This invention also relates to an equipment for carrying out the above process, said equipment composing a plura lity of spaced frames formed by tubes provided with nozzles distributed along said tubes and directed toward the interior of the frames, some of said frames being connected to a source of a liquid preserving composition under pressure, whereas other frames are connected to a source of a gas under pressure, the frames being placed in an order corresponding to that of the above described treatment steps.
  • FIG. 1 is schematic longitudinal section of an equipment according to this invention.
  • - Fig. 2 is a cross-section along the lines II-II of fig. 1, in which most of the pipes hâve been removed for the clarity of the illustration.
  • the equipment shown on the drawings understood a plurality of successive vertical frames 1, 2, 3, 4 and 5, which are spaced from each other by about 1 to 1.5 meters. Said frames which may have a rectangular shape understood four tubular sections carrying nozzles 200 which are each directed toward the interior of the frames.
  • the frames 1, 3 and 5 are connected to a source 6 of a gas under pressure, which may be a source of compressed air, the latter being possibly warm and / or sterile.
  • the frames 2 and 4 are connected to a source 7 of a liquid preserving composition of the above described type.
  • the source of liquid preserving composition is a tank 7.
  • the sources 6 and 7 are connected to the respective frames by pipes 8 and 9, on which are branched ducts 10, 11, 12, 13, 14 comprising individual valves 10 ', 11 ', 12', 13 ', 14'.
  • a horizontal rail 15 extends through the successive frames 1 to 5, said rail 15 carrying trolleys 16 provided with hooks 17 to which crystalathyroid, such as carcasses 100, are suspended.
  • the great surfaces of the processat pieces or carcasses 100 are directed toward the vertical arms of the frames 1 to 5.
  • the rail 15 starts at the outlet of a known equipment in which fresh slaughtered warm mayat carcasses are washed, in a known manner, by means of water to which chlorine or hydrogen peroxide may be added.
  • the rail 15 ends in one or more refrigerators diagrammatically shown by reference 18.
  • the frames 1 to 5 are surrounded by a housing comprising two sidewalls 19, 20 and an upper wail 21, which may be made of a transparent plastic, such as plexiglas, as well as a bottom section, which may be made of stainless steel and forms an inclined channel 22 having a lower wall 23 connected to a sink 24 covered by a graté or screen 25 for retaining solid materials.
  • the excess of liquid preserving composition is collected in the sink 24 and is sent therefrom, by means of a pump 26, to a filtering and separating unit 27 (which may be a centrifugal separator).
  • the waste is removed from the unit 27 through a pipe 28, whereas the filtered liquid or filtrate, i.e. the excess of liquid preserving composition (free from blood and fat particles), is recycled into the tank 7 through a pipe 29.
  • the above described equipment may hâve a total length of about 5 to 8 meters.
  • the frames 1 to 5 may hâve a widthness of about 1,6 to 2,4 meters and a height of about 1,4 to 4 meters.
  • the above described equipment operâtes as follows:
  • the dried meat carcasses 100 then pass through the frame 2, the nozzles 200 of which spray on ail the surfaces, of said carcasses a liquid preserving solution, such as an acid solution containing a sugar and an acid.
  • the nozzles 200 are arranged so as to allow a uniform spraying of all the surfaces of the meat carcasses.
  • the latter then pass through the frame 3 whose nozzles 200 blow air under pressure on said carcasses, so as to spread out the liquid on the surfaces of the carcasses 100 and to cause said liquid to enter into the anfractuosities of the produceat surfaces, the latter being coated with a substantially dry film of the liquid preserving solution.
  • the so treated meat carcasses or pieces 100 are then sprayed again with the liquid preserving solution coming from the tank 7 and distributed by the nozzles 200 of the frame 4.
  • the meat carcasses or pieces 100 are. subjected to air sprays through the nozzles 200 of the frame 5, so as to dry the additional film of liquid preserving solution and to remove the excess of said solution.
  • the excess of liquid preserving solution is collected to gether with waste (such as blood and fat) in the channel 22 and flows into the sink 24, from which it is sent by means of the pump 26 to the filtering and separating 27, as already described.
  • the so treated meatus carcasses or pieces are finally stored immediately in refrigerators, where they are kept at a convenient temperature and in an atmosphere having a relative moisture degree of about 82 to 85.
  • an additional spraying frame 2 'connected by a duct 11a (provided with a valve 11' a) and by the pipe 9 to the tank 7 may be used for said first step.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

Fresh slaughtered meat carcasses (100) or pieces are passed through frames (1, 2, 3, 4, 5) provided with inner spraying nozzles (200), a first frame (1, 5) being used for spraying a gas under pressure (6) onto the meat carcasses or pieces, at least one second frame (2, 4) being used for spraying a liquid preserving solution (7) onto the surfaces of the meat caracasses or pieces, the third frame (3) being used for spreading out the solution onto the surfaces of the meat caracasses or pieces, additional frames being used for spraying a gas under pressure or a liquid preserving solution onto the meat carcasses or pieces.

Description

Process and equipmenf for treating fresh salughtered meat. Process and equipmenf for treating fresh salughtered meat.

This invention relates to a process and a equipment for treating fresh slaughtered méat, more particularly to a process and an equipment for preserving fresh slaughtered méat pièces and méat carcasses.This invention relates to a process and an equipment for treating fresh slaughtered meatus, more particularly to a process and an equipment for preserving fresh slaughtered meatus parts and meatus carcasses.

When the butcher's animais hâve heen slaughtered, the méat carcasses or parts thereof are normally passed ihrcugh a device in which they are treated by means of water. In some countries, chlorine or hydrogen peroxide is added to the water. After this treatment, the dried méat is kept in refrigerators or cold stores, before it is sent to the retailers.When the butcher's animais hâve heen slaughtered, the méat carcasses or parts thereof are normally passed ihrcugh a device in which they are treated by means of water. In some countries, chlorine or hydrogen peroxide is added to the water. After this treatment, the dried meat is kept in refrigerators or cold stores, before it is sent to the retailers.

It is known to treat fresh slaughtered méat carcasses or pièces by means of preserving compositions consisting of aqueous acid solutions containing from about 5 to 90% by weight of a liquid sugar, such as fructose, dextrose and/or maltose, and possibly an edible organic acid such as lactic, citric, oxalic and/or ascorbic acid, said solution having a pH of less than about 5. Thèse known preserving compositions are sprayed by means of hand controlled devices onto the fresh slaughtered méat carcasses, while the latter are still warm and before they are kept in refrigerators.It is known to treat fresh slaughtered méat carcasses or pieces by means of preserving compositions consisting of aqueous acid solutions containing from about 5 to 90% by weight of a liquid sugar, such as fructose, dextrose and / or maltose, and possibly an edible organic acid such as lactic, citric, oxalic and / or ascorbic acid, said solution having a pH of less than about 5. Thèse known preserving compositions are sprayed by means of hand controlled devices onto the fresh slaughtered méat carcasses, while the latter are still warm and before they are kept in refrigerators.

The known manual spraying of liquid preserving compositions on fresh slaughtered méat carcasses or pièces does not allow a uniform distribution of said compositions on the surfaces of the carcasses and pièces, so that parts of the latter are not sufficiently treated and the surfaces of the treated méat carcasses or pièces are not uniformly at a pH of less than about 4, such a pH being convenient for the conservation of the méat.The known manual spraying of liquid preserving compositions on fresh slaughtered meatus carcasses or pieces does not allow a uniform distribution of said compositions on the surfaces of the carcasses and pieces, so that parts of the latter are not sufficiently treated and the surfaces of the treated meatus carcasses or parts are not uniformly at a pH of less than about 4, such a pH being convenient for the conservation of the meatus.

This invention relates to a process and an equipment, in which fresh slaughtered méat carcasses or pièces are subjected to several successive treatments by means of a gas under pressure and of liquid preserving compositions so that uniform and optimum conservation properties are given to the méat.This invention relates to a process and an equipment, in which fresh slaughtered meat carcasses or pieces are subject to several successive treatments by means of a gas under pressure and of liquid preserving compositions so that uniform and optimum conservation properties are given to the meatus.

The invention relates first to a process for treating fresh slaughtered méat, such as méat carcasses or piècesby spraying the latter with a liquid preserving composition, said process comprising the following steps :The invention relates first to a process for treating fresh slaughtered méat, such as méat carcasses or piècesby spraying the latter with a liquid preserving composition, said process comprising the following steps:

1) the fresh slaughtered méat carcasses or pièces are first sprayed. with a gas under pressure, such as compressed air, which may be warm and stérile, so as to dry the surfaces of the méat carcasses or pièces;1) the fresh slaughtered meat carcasses or parts are first sprayed. with a gas under pressure, such as compressed air, which may be warm and sterile, so as to dry the surfaces of the meatus carcasses or pieces;

2) the dry surfaces of the méat carcasses or pièces are then uniformly sprayed with a liquid preserving composition;2) the dry surfaces of the meat carcasses or parts are then uniformly sprayed with a liquid preserving composition;

3) the sprayed surfaces of the méat carcasses or pièces are subsequently again treated with a gas under pressure, so as to distribute andspread out the liquid preserving composition on said surfaces and form a substantially uniform and continuous film of preserving composition, and3) the sprayed surfaces of the meat carcasses or pieces are subsequently again treated with a gas under pressure, so as to distribute and spread out the liquid preserving composition on said surfaces and form a substantially uniform and continuous film of preserving composition, and

4) the treated méat carcasses or pièces are immediately stored in a refrigerator.4) the treated meat carcasses or parts are immediately stored in a refrigerator.

According to a preferred embodiment of the process according to this invention, after step 3) , the surfaces of the méat carcasses or pièces are again sprayed with the liquid preserving composition and subsequently sprayed with gas under pressure, so as to distribute the liquid preserving composition onto said surfaces and to remove the excess of said preserving composition.According to a preferred embodiment of the process according to this invention, after step 3), the surfaces of the meat carcasses or pieces are again sprayed with the liquid preserving composition and subsequently sprayed with gas under pressure, so as to distribute the liquid preserving composition onto said surfaces and to remove the excess of said preserving composition.

This invention also relates to an equipment for carrying out the above process, said equipment composing a plura lity of spaced frames formed by tubes provided with nozzles distributed along said tubes and directed toward the interior of the frames, some of said frames being connected to a source of a liquid preserving composition under pressure, whereas other frames are connected to a source of a gas under pressure, the frames being placed in an order corresponding to that of the above described treatment steps.This invention also relates to an equipment for carrying out the above process, said equipment composing a plura lity of spaced frames formed by tubes provided with nozzles distributed along said tubes and directed toward the interior of the frames, some of said frames being connected to a source of a liquid preserving composition under pressure, whereas other frames are connected to a source of a gas under pressure, the frames being placed in an order corresponding to that of the above described treatment steps.

Other features of the process and of the equipment accor ding to this invention will appear from the following detailed description, in which référence is made to the attached drawings, which show, only by way of example, an embodiment of an equipment according to this invention. In said drawings : - Fig. 1 is schematic longitudinal section of an equipment according to this invention, andOther features of the process and of the equipment accor ding to this invention will appear from the following detailed description, in which reference is made to the attached drawings, which show, only by way of example, an embodiment of an equipment according to this invention . In said drawings: - Fig. 1 is schematic longitudinal section of an equipment according to this invention, and

- Fig. 2 is a cross-section along the lines II-II of fig. 1, in which most of the pipes hâve been removed for the clarity of the illustration.- Fig. 2 is a cross-section along the lines II-II of fig. 1, in which most of the pipes hâve been removed for the clarity of the illustration.

The equipment shown on the drawings comprises a plurality of successive vertical frames 1, 2, 3, 4 and 5, which are spaced from each other by about 1 to 1,5 meters. Said frames which may hâve a rectangular shape comprise four tubular sections carrying nozzles 200 which are each directed toward the interior of the frames. The frames 1, 3 and 5 are connected to a source 6 of a gas under pressure, which may be a source of compressed air, the latter being possibly warm and/or stérile. The frames 2 and 4 are connected to a source 7 of a liquid preserving composition of the above described type. In the embodiment shown in fig. 1, the source of liquid preserving composition is a tank 7. The sources 6 and 7 are connected to the respective frames by pipes 8 and 9, on which are branched ducts 10, 11, 12, 13, 14 comprising individuel valves 10', 11', 12', 13', 14'. A horizontal rail 15 extends through the successive frames 1 to 5, said rail 15 carrying trolleys 16 provided with hooks 17 to which méat pièces, such as carcasses 100, are suspended.The equipment shown on the drawings understood a plurality of successive vertical frames 1, 2, 3, 4 and 5, which are spaced from each other by about 1 to 1.5 meters. Said frames which may have a rectangular shape understood four tubular sections carrying nozzles 200 which are each directed toward the interior of the frames. The frames 1, 3 and 5 are connected to a source 6 of a gas under pressure, which may be a source of compressed air, the latter being possibly warm and / or sterile. The frames 2 and 4 are connected to a source 7 of a liquid preserving composition of the above described type. In the embodiment shown in fig. 1, the source of liquid preserving composition is a tank 7. The sources 6 and 7 are connected to the respective frames by pipes 8 and 9, on which are branched ducts 10, 11, 12, 13, 14 comprising individual valves 10 ', 11 ', 12', 13 ', 14'. A horizontal rail 15 extends through the successive frames 1 to 5, said rail 15 carrying trolleys 16 provided with hooks 17 to which méat pièces, such as carcasses 100, are suspended.

The great surfaces of the méat pièces or carcasses 100 are directed toward the vertical arms of the frames 1 to 5. The rail 15 starts at the outlet of a known equipment in which fresh slaughtered warm méat carcasses are washed, in a known manner, by means of water to which chlorine or hydrogen peroxide may be added. The rail 15 ends in one or more refrigerators diagrammatically shown by référence 18. The frames 1 to 5 are surrounded by a housing comprising two sidewalls 19, 20 and an upper wail 21, which may be made of a transparent plastic, such as plexiglas, as well as a bottom section, which may be made of stainless steel and forms an inclined channel 22 having a lower wall 23 connected to a sink 24 covered by a graté or screen 25 for retaining solid materials.The great surfaces of the méat pieces or carcasses 100 are directed toward the vertical arms of the frames 1 to 5. The rail 15 starts at the outlet of a known equipment in which fresh slaughtered warm méat carcasses are washed, in a known manner, by means of water to which chlorine or hydrogen peroxide may be added. The rail 15 ends in one or more refrigerators diagrammatically shown by reference 18. The frames 1 to 5 are surrounded by a housing comprising two sidewalls 19, 20 and an upper wail 21, which may be made of a transparent plastic, such as plexiglas, as well as a bottom section, which may be made of stainless steel and forms an inclined channel 22 having a lower wall 23 connected to a sink 24 covered by a graté or screen 25 for retaining solid materials.

The excess of liquid preserving composition is collected in the sink 24 and is sent therefrom, by means of a pump 26, to a filtering and separating unit 27 (which may be a centrifugal separator). The waste is removed from the unit 27 through a pipe 28, whereas the filtered liquid or filtrate, i.e. the excess of liquid preserving composition (free from blood and fat particles),is recycled into the tank 7 through a pipe 29.The excess of liquid preserving composition is collected in the sink 24 and is sent therefrom, by means of a pump 26, to a filtering and separating unit 27 (which may be a centrifugal separator). The waste is removed from the unit 27 through a pipe 28, whereas the filtered liquid or filtrate, i.e. the excess of liquid preserving composition (free from blood and fat particles), is recycled into the tank 7 through a pipe 29.

The above described equipment may hâve a total length of about 5 to 8 meters. The frames 1 to 5 may hâve a widthness of about 1,6 to 2,4 meters and a height of about 1,4 to 4 meters.The above described equipment may hâve a total length of about 5 to 8 meters. The frames 1 to 5 may hâve a widthness of about 1,6 to 2,4 meters and a height of about 1,4 to 4 meters.

The above described equipment opérâtes as follows : The washed warm ineat carcasses 100 conveyed by the trolleys 16 carried by the rail 15 first past through the frame 1, where they are dried by air sprays distributed on the surfaces of said carcasses by the nozzles 200 of the frame 1, which is connected to the gas source 6. The dried méat carcasses 100 then pass through the frame 2, the nozzles 200 of which spray on ail the surfaces, of said carcasses a liquid preserving solution, such as an acid solution containing a sugar and an acid. The nozzles 200 are arranged so as to allow a uniform spraying of all the surfaces of the méat carcasses.The above described equipment operâtes as follows: The washed warm ineat carcasses 100 conveyed by the trolleys 16 carried by the rail 15 first past through the frame 1, where they are dried by air sprays distributed on the surfaces of said carcasses by the nozzles 200 of the frame 1, which is connected to the gas source 6. The dried meat carcasses 100 then pass through the frame 2, the nozzles 200 of which spray on ail the surfaces, of said carcasses a liquid preserving solution, such as an acid solution containing a sugar and an acid. The nozzles 200 are arranged so as to allow a uniform spraying of all the surfaces of the meat carcasses.

The latter then pass through the frame 3 whose nozzles 200 blow air under pressure on said carcasses, so as to spread out the liquid on the surfaces of the carcasses 100 and to cause said liquid to enter into the anfractuosities of the méat surfaces, the latter being coated with a substantially dry film of the liquid preserving solution. The so treated méat carcasses or pièces 100 are then sprayed again with the liquid preserving solution coming from the tank 7 and distributed by the nozzles 200 of the frame 4.The latter then pass through the frame 3 whose nozzles 200 blow air under pressure on said carcasses, so as to spread out the liquid on the surfaces of the carcasses 100 and to cause said liquid to enter into the anfractuosities of the méat surfaces, the latter being coated with a substantially dry film of the liquid preserving solution. The so treated meat carcasses or pieces 100 are then sprayed again with the liquid preserving solution coming from the tank 7 and distributed by the nozzles 200 of the frame 4.

In the final step, the méat carcasses or pièces 100 are. subjected to air sprays through the nozzles 200 of the frame 5, so as to dry the additional film of liquid preserving solution and to remove the excess of said solution. The excess of liquid preserving solution is collected to gether with waste (such as blood and fat) in the channel 22 and flows into the sink 24, from which it is sent by means of the pump 26 to the filtering and separating 27, as already described.In the final step, the meat carcasses or pieces 100 are. subjected to air sprays through the nozzles 200 of the frame 5, so as to dry the additional film of liquid preserving solution and to remove the excess of said solution. The excess of liquid preserving solution is collected to gether with waste (such as blood and fat) in the channel 22 and flows into the sink 24, from which it is sent by means of the pump 26 to the filtering and separating 27, as already described.

The so treated méat carcasses or pièces are finally stored immediately in refrigérators, wherein they are kept at a convenient température and in an atmosphère having a relative moisture degree of about 82 to 85. Instead of using a single frame 2 for the first step of spraying the méat carcasses or pièces with a liquid preserving solution, an additional spraying frame 2' connected by a duct 11a (provided with a valve 11 'a) and by the pipe 9 to the tank 7 may be used for said first step. The so treated meatus carcasses or pieces are finally stored immediately in refrigerators, where they are kept at a convenient temperature and in an atmosphere having a relative moisture degree of about 82 to 85. Instead of using a single frame 2 for the first step of spraying the meatus carcasses or pieces with a liquid preserving solution, an additional spraying frame 2 'connected by a duct 11a (provided with a valve 11' a) and by the pipe 9 to the tank 7 may be used for said first step.

Claims

CLAIMS 1. A process for treating fresh slaughtered méat, such as méat carcasses or pièces by spraying the latter with a liquid preserving composition, said process comprising the following steps :1. A process for treating fresh slaughtered méat, such as méat carcasses or pieces by spraying the latter with a liquid preserving composition, said process comprising the following steps: 1) the fresh slaughtered méat carcasses or pièces are first sprayed with a gas under pressure, such as compressed air, which may be warm and stérile, so as to dry the surfaces of the méat carcasses or pièces;1) the fresh slaughtered meat carcasses or pieces are first sprayed with a gas under pressure, such as compressed air, which may be warm and sterile, so as to dry the surfaces of the meat carcasses or pieces; 2) the dry surfaces of the méat carcasses or pièces are then uniformly sprayed with a liquid preserving composition;2) the dry surfaces of the meat carcasses or parts are then uniformly sprayed with a liquid preserving composition; 3) the sprayed surfaces of the méat carcasses or pièces are subsequently again treated with a gas under pressure, so as to distribute and spiead out the liquid preserving composition on said surfaces and form a substantially uniform and continuous film of preserving composition, and3) the sprayed surfaces of the meat carcasses or pieces are subsequently again treated with a gas under pressure, so as to distribute and spiead out the liquid preserving composition on said surfaces and form a substantially uniform and continuous film of preserving composition, and 4) the treated méat carcasses or pièces are immediately stored in a refrigerator.4) the treated meat carcasses or parts are immediately stored in a refrigerator. 2. A process according to claim 1 , in which after step 3), the surfaces of the méat carcasses or pièces are again sprayed with the liquid preserving composition and subsequently sprayed with gas under pressure, so as to distribute the liquid preserving composition onto said surfaces and to remove the excess of said preserving composition.2. A process according to claim 1, in which after step 3), the surfaces of the meatus carcasses or pieces are again sprayed with the liquid preserving composition and subsequently sprayed with gas under pressure, so as to distribute the liquid preserving composition onto said surfaces and to remove the excess of said preserving composition. 3. A process according to claim 1, in which the gas under pressure used in steps (1), (3) and (5) is warm air.3. A process according to claim 1, in which the gas under pressure used in steps (1), (3) and (5) is warm air. 4. An equipment for carrying out the process according to any one of claims 1 to 3, said equipment composing a plurality of spaced frames formed by tubes provided with nozzles distributed along said tubes and directed toward the interior of the frames, some of said frames being connected to a source of a liquid preserving composition under pressure, whereas other frames are connected to a source of a gas under pressure, the frames being placed in an order corresponding to that of the above described treatment steps.4. An equipment for carrying out the process according to any one of claims 1 to 3, said equipment composing a plurality of spaced frames formed by tubes provided with nozzles distributed along said tubes and directed toward the interior of the frames, some of said frames being connected to a source of a liquid preserving composition under pressure, whereas other frames are connected to a source of a gas under pressure, the frames being placed in an order corresponding to that of the above described treatment steps. 5. An equipment according to claim 4, in which a horizontal rail (15) carrying trolleys (16) provided with hooks (17) extends through the upper part of the successive frames (1 to 5), for causing méat carcasses or pièces to be conveyed through the successive frames5. An equipment according to claim 4, in which a horizontal rail (15) carrying trolleys (16) provided with hooks (17) extends through the upper part of the successive frames (1 to 5), for causing meat carcasses or pieces to be conveyed through the successive frames (1 to 5).(1 to 5). 6. An equipment according to claim 5, in which the trolleys (16) and hooks (17) are arranged so that the méat carcasses or pièces hâve their greatest surfaces directed toward the inner nozzles (20o) carried by the frames (1 to 5).6. An equipment according to claim 5, in which the trolleys (16) and hooks (17) are arranged so that the méat carcasses or pièces hâve their greatest surfaces directed toward the inner nozzles (20o) carried by the frames (1 to 5 ). 7. An equipment according to any one of claims 4 and 5, in which the frames (1 to 5) are surroun ded by a housing comprising an upper wall (21), side walls (19,20) and a collecting bottom (22).7. An equipment according to any one of claims 4 and 5, in which the frames (1 to 5) are surroun ded by a housing comprising an upper wall (21), side walls (19,20) and a collecting bottom (22 ). 8. An equipment according to claim 7, in which the upper wall (21) and the side walls (19,20) are transparent.8. An equipment according to claim 7, in which the upper wall (21) and the side walls (19,20) are transparent. 9. An equipment according to claim 7, in which the bottom (22) is made of stainless steel.9. An equipment according to claim 7, in which the bottom (22) is made of stainless steel. 10. An equipment according to claim 7 or 9, in which the bottom (22) has an inclined lower wall (23) which is connected to a sink (24).10. An equipment according to claim 7 or 9, in which the bottom (22) has an inclined lower wall (23) which is connected to a sink (24). 11. An equipment according to claim 8, in which the sink (24) is provided with a grate (25) for retaining the solid material contained in the liquid flowing into the sink (24).11. An equipment according to claim 8, in which the sink (24) is provided with a grate (25) for retaining the solid material contained in the liquid flowing into the sink (24). 12. An equipment according to any one of claims 4 to 11, comprising a pump (26) and a filtering and separating unit (27), in which the excess of liquid preserving solution is recovered and from which it is recycled to a tank (7) to which are connected the frames (1 to 5) used for spraying the méat carcasses or pièces, with said solution. 12. An equipment according to any one of claims 4 to 11, comprising a pump (26) and a filtering and separating unit (27), in which the excess of liquid preserving solution is recovered and from which it is recycled to a tank (7) to which are connected the frames (1 to 5) used for spraying the meatus carcasses or pieces, with said solution.
PCT/BE1983/000004 1983-02-10 1983-02-10 Process and equipment for treating fresh slaughtered meat Ceased WO1983003522A1 (en)

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AU12206/83A AU1220683A (en) 1983-02-10 1983-02-10 Process and equipment for treating fresh slaughtered meat
PCT/BE1983/000004 WO1983003522A1 (en) 1983-02-10 1983-02-10 Process and equipment for treating fresh slaughtered meat

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Cited By (18)

* Cited by examiner, † Cited by third party
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US4852216A (en) * 1987-01-16 1989-08-01 Monfort Of Colorado, Inc. Animal slaughtering chemical treatment and method
EP0331296A1 (en) * 1988-02-08 1989-09-06 Louis D. Caracciolo Carcass chiller and sterilizer
WO1989011224A1 (en) * 1988-05-20 1989-11-30 Inject Star Pökelmaschinen Gesellschaft m.b.H. Device for intensifying the penetration of treating liquid into meat or meat products
EP0465736A1 (en) * 1988-09-13 1992-01-15 Wolverine Corporation Thermal processing system
EP0584955A3 (en) * 1992-08-28 1994-12-07 Rhone Poulenc Spec Chim Poultry washing apparatus and method.
EP0795271A1 (en) * 1996-03-15 1997-09-17 Centre De Cooperation Internationale En Recherche Agronomique Pour Le Developpement (Cirad) process and apparatus for dehydrating and/or impregnating food products by douching
BE1011091A4 (en) * 1997-04-08 1999-04-06 Food Chemicals Nv Preparation of a sweet and sour liquid and method for film formation on carcass conservation, buffering of all processed and prepared meats, fish preparations, heated hams, heated sausages, liver preparations, salami and salted products
RU2137382C1 (en) * 1999-01-14 1999-09-20 Общество с ограниченной ответственностью "Продукты питания Холдинг" Method and plant for processing meat of animals and poultry
WO1999035916A3 (en) * 1998-01-20 1999-09-23 Novus Int Inc An anti-microbial treatment system for and method of disinfecting animal carcasses
EP0827695A3 (en) * 1996-09-10 2000-08-02 The Boc Group, Inc. Minimizing microbial growth during food processing
EP0985349A3 (en) * 1998-08-20 2000-08-02 Ecolab Inc. A method of treating a meat product to reduce a microbial population in the product
US6551641B1 (en) * 2000-11-13 2003-04-22 Global Food Technologies, Inc. Fish, poultry, meat processing method
EP1435203A1 (en) * 1998-08-20 2004-07-07 Ecolab Inc. A method of treating a meat product to reduce a microbial population in the product
EP1357809A4 (en) * 2001-01-18 2005-01-26 Praxair Technology Inc HYGIENIZATION OF FOODS
ES2366855A1 (en) * 2011-07-26 2011-10-26 Higienizo Técnicas Reunidas, S.L.U. Procedure for the conservation of sub-products from the meat industry and other food industries. (Machine-translation by Google Translate, not legally binding)
BE1019317A3 (en) * 2010-04-23 2012-06-05 Ph Liquid Belgium Nv BUFFERLIQUIDE PREPARATION AND METHOD FOR FILM-MAKING ON CARCASE CONSERVATION, BUFFERING OF ALL PROCESSED AND PREPARED MEAT WARE, FISH PREPARATIONS, HEATED HAMMS, HEATED SAUSAGE, DELIVERY PREPARATION, SALAMY AND SALMARY PREPARATION.
WO2013014320A1 (en) * 2011-07-26 2013-01-31 Higienizo Tecnicas Reunidas, S.L.U. Method for preserving byproducts from the meat industry and other food industries
ES2424047A1 (en) * 2012-02-24 2013-09-26 Higienizo Técnicas Reunidas, S.L.U. Procedure for the conservation of by-products from the meat industry and other food industries, improved (Machine-translation by Google Translate, not legally binding)

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FR368048A (en) * 1905-07-14 1906-11-15 Joseph Amos Linley Method and apparatus for processing food substances for preservation
FR538387A (en) * 1920-01-15 1922-06-08 Process for keeping organic matter, mainly meat and fish, fresh
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FR888550A (en) * 1941-09-27 1943-12-15 Improvements in processes for salting foods, more particularly herring and fish
US2856294A (en) * 1954-05-28 1958-10-14 Best Foods Inc Mold inhibiting processes and products thereof
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US3745026A (en) * 1971-03-31 1973-07-10 Swift & Co Carcass chilling process
FR2245288A1 (en) * 1973-08-25 1975-04-25 Stemmler Gmbh M Et H

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4852216A (en) * 1987-01-16 1989-08-01 Monfort Of Colorado, Inc. Animal slaughtering chemical treatment and method
EP0331296A1 (en) * 1988-02-08 1989-09-06 Louis D. Caracciolo Carcass chiller and sterilizer
WO1989011224A1 (en) * 1988-05-20 1989-11-30 Inject Star Pökelmaschinen Gesellschaft m.b.H. Device for intensifying the penetration of treating liquid into meat or meat products
EP0465736A1 (en) * 1988-09-13 1992-01-15 Wolverine Corporation Thermal processing system
EP0584955A3 (en) * 1992-08-28 1994-12-07 Rhone Poulenc Spec Chim Poultry washing apparatus and method.
AU667730B2 (en) * 1992-08-28 1996-04-04 Dupont Nutrition Biosciences Aps Poultry washing apparatus and method
CN1058602C (en) * 1992-08-28 2000-11-22 罗狄亚公司 Poultry washing apparatus and method
EP0795271A1 (en) * 1996-03-15 1997-09-17 Centre De Cooperation Internationale En Recherche Agronomique Pour Le Developpement (Cirad) process and apparatus for dehydrating and/or impregnating food products by douching
FR2745983A1 (en) * 1996-03-15 1997-09-19 Cooperation Internationale En METHOD AND DEVICE FOR DEHYDRATION AND / OR IMPREGNATION OF FOOD PRODUCTS BY SHOWERING
EP0827695A3 (en) * 1996-09-10 2000-08-02 The Boc Group, Inc. Minimizing microbial growth during food processing
BE1011091A4 (en) * 1997-04-08 1999-04-06 Food Chemicals Nv Preparation of a sweet and sour liquid and method for film formation on carcass conservation, buffering of all processed and prepared meats, fish preparations, heated hams, heated sausages, liver preparations, salami and salted products
WO1999035916A3 (en) * 1998-01-20 1999-09-23 Novus Int Inc An anti-microbial treatment system for and method of disinfecting animal carcasses
EP0985349A3 (en) * 1998-08-20 2000-08-02 Ecolab Inc. A method of treating a meat product to reduce a microbial population in the product
EP1435203A1 (en) * 1998-08-20 2004-07-07 Ecolab Inc. A method of treating a meat product to reduce a microbial population in the product
RU2137382C1 (en) * 1999-01-14 1999-09-20 Общество с ограниченной ответственностью "Продукты питания Холдинг" Method and plant for processing meat of animals and poultry
US6551641B1 (en) * 2000-11-13 2003-04-22 Global Food Technologies, Inc. Fish, poultry, meat processing method
EP1357809A4 (en) * 2001-01-18 2005-01-26 Praxair Technology Inc HYGIENIZATION OF FOODS
BE1019317A3 (en) * 2010-04-23 2012-06-05 Ph Liquid Belgium Nv BUFFERLIQUIDE PREPARATION AND METHOD FOR FILM-MAKING ON CARCASE CONSERVATION, BUFFERING OF ALL PROCESSED AND PREPARED MEAT WARE, FISH PREPARATIONS, HEATED HAMMS, HEATED SAUSAGE, DELIVERY PREPARATION, SALAMY AND SALMARY PREPARATION.
WO2013014320A1 (en) * 2011-07-26 2013-01-31 Higienizo Tecnicas Reunidas, S.L.U. Method for preserving byproducts from the meat industry and other food industries
ES2366855A1 (en) * 2011-07-26 2011-10-26 Higienizo Técnicas Reunidas, S.L.U. Procedure for the conservation of sub-products from the meat industry and other food industries. (Machine-translation by Google Translate, not legally binding)
CN103702691A (en) * 2011-07-26 2014-04-02 海基尼左泰尼卡斯雷尼达斯有限公司 Method for preserving byproducts from the meat industry and other food industries
JP2014521328A (en) * 2011-07-26 2014-08-28 ヒジェニツォ テクニカス リユニダス，エス．エル．ユー． How to preserve by-products from the meat and other food industries
EP2749297A4 (en) * 2011-07-26 2015-08-12 Higienizo Tecn Reunidas S L U METHOD FOR PRESERVING BY-PRODUCTS FROM THE MEAT AND OTHER FOOD INDUSTRY INDUSTRY
CN103702691B (en) * 2011-07-26 2016-07-13 海基尼左泰尼卡斯雷尼达斯有限公司 The store method of side-product in meat industry and other food industry
EA028226B1 (en) * 2011-07-26 2017-10-31 Хигьенисо Текникас Реунидас, С.Л.У. Method for preserving byproducts from the meat industry and other food industries
ES2424047A1 (en) * 2012-02-24 2013-09-26 Higienizo Técnicas Reunidas, S.L.U. Procedure for the conservation of by-products from the meat industry and other food industries, improved (Machine-translation by Google Translate, not legally binding)

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