Procedure for equilibrium of the ph value of fresh meat

Details Procedure for equilibrium of the ph value of fresh meat Procedure for equilibrium of the ph value of fresh meat

A - Human Necessities

23

L

A23L 3/015 (2006.01) A22C 7/00 (2006.01) A23B 4/00 (2006.01) A23B 4/06 (2006.01) A23L 1/318 (2006.01)

Patent

CA 2065725

Vesten AG, Stansstaderstrasse 51, CH-6370 Stans 19 Summary The present invention pertains to a process for the equilibration of the pH value of fresh meat, particularly that of oxen, pigs, fowl, lamb, and game. Freshly butchered meat is divided into individual meat pieces and layered without gaps in a container, then onto the stratified meat pieces an external pressure is applied so that anaerobic storage conditions occur within the stratified meat pieces and between them, and on the basis of the internal pressure produced, osmosis takes place, whereby a storage life of at least seven days results at a cooling temperature between -1°C and approximately +2°C.

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