SE384780B - Sett att gora ferskt kott hallbart - Google Patents

Sett att gora ferskt kott hallbart

Info

Publication number
SE384780B
SE384780B SE7207211A SE721172A SE384780B SE 384780 B SE384780 B SE 384780B SE 7207211 A SE7207211 A SE 7207211A SE 721172 A SE721172 A SE 721172A SE 384780 B SE384780 B SE 384780B
Authority
SE
Sweden
Prior art keywords
hallbart
kott
way
make fresh
fresh
Prior art date
Application number
SE7207211A
Other languages
English (en)
Swedish (sv)
Inventor
M Stemmler
H Stemmler
Original Assignee
Stemmler Gmbh M & H
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 Stemmler Gmbh M & H filed Critical Stemmler Gmbh M & H
Publication of SE384780B publication Critical patent/SE384780B/xx

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/10Coating with a protective layer; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Variable-Direction Aerials And Aerial Arrays (AREA)
SE7207211A 1972-04-27 1972-06-01 Sett att gora ferskt kott hallbart SE384780B (sv)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19722220685 DE2220685C3 (de) 1972-04-27 1972-04-27 Verfahren zur Verlängerung des Frischezustandes von Frischfleisch

Publications (1)

Publication Number Publication Date
SE384780B true SE384780B (sv) 1976-05-24

Family

ID=5843455

Family Applications (1)

Application Number Title Priority Date Filing Date
SE7207211A SE384780B (sv) 1972-04-27 1972-06-01 Sett att gora ferskt kott hallbart

Country Status (21)

Country Link
US (1) US3851077A (fi)
JP (1) JPS4920353A (fi)
AR (1) AR194499A1 (fi)
AT (1) AT324106B (fi)
AU (1) AU456897B2 (fi)
BE (1) BE786332A (fi)
CA (1) CA998558A (fi)
CH (1) CH571825A5 (fi)
DE (1) DE2220685C3 (fi)
DK (1) DK141506B (fi)
ES (1) ES404779A1 (fi)
FI (1) FI53773C (fi)
FR (1) FR2181631B1 (fi)
GB (1) GB1354067A (fi)
IE (1) IE36487B1 (fi)
IL (1) IL39955A (fi)
IT (1) IT982347B (fi)
LU (1) LU65406A1 (fi)
NL (1) NL7209420A (fi)
NO (1) NO133687C (fi)
SE (1) SE384780B (fi)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2342985C3 (de) * 1973-08-25 1979-12-20 M. & H. Stemmler Gmbh, 5000 Koeln Verfahren zum Überziehen von Fleisch- und Wurstwaren mit einem Überzugsmittel und Vorrichtung dazu
US4021585A (en) * 1976-01-16 1977-05-03 Krey Packing Company Chlorine dioxide spray process for chilling meat carcasses
DE2643370C2 (de) * 1976-09-27 1983-01-27 Henkel KGaA, 4000 Düsseldorf Verfahren zur Verlängerung des Frischezustandes von Frischfleisch
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
JPS5910169B2 (ja) * 1979-09-12 1984-03-07 株式会社上野製薬応用研究所 食肉製品用保存剤及びその使用
NL1023257C2 (nl) * 2003-04-24 2004-10-27 Tno Vochtwerende bekledingslaag voor voedingsmiddelen.

Also Published As

Publication number Publication date
FR2181631A1 (fi) 1973-12-07
BE786332A (fr) 1972-11-03
JPS4920353A (fi) 1974-02-22
LU65406A1 (fi) 1972-08-23
AU4598372A (en) 1974-02-28
DE2220685B2 (de) 1974-01-03
DK141506B (da) 1980-04-08
FI53773B (fi) 1978-05-02
AT324106B (de) 1975-08-11
FR2181631B1 (fi) 1976-10-29
ES404779A1 (es) 1975-07-01
US3851077A (en) 1974-11-26
NL7209420A (fi) 1973-10-30
IL39955A0 (en) 1972-09-28
DE2220685A1 (de) 1973-11-08
IT982347B (it) 1974-10-21
CA998558A (en) 1976-10-19
FI53773C (fi) 1978-08-10
NO133687C (fi) 1976-06-16
IL39955A (en) 1976-05-31
AR194499A1 (es) 1973-07-23
CH571825A5 (fi) 1976-01-30
NO133687B (fi) 1976-03-08
AU456897B2 (en) 1975-01-16
IE36487L (en) 1973-10-27
DE2220685C3 (de) 1976-02-05
IE36487B1 (en) 1976-11-10
GB1354067A (en) 1974-06-05

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