Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
72
:
1 BACKGROUND OF THE INVENTIO~
The invention relates generally to
apparatus for storing perishables such as meat.
More particularly, the invention relates to
apparatus for storing perishables such as meat under
pressure.
A more specific aspect of the invention
relates to the storage of perishables such as meat
under pressure employing a vessel which is provided
with a cover. The perishables may be removed from
the vessel as required.
Meat is conventionally stored by suspending
it in a cooling chamber. ~owever, a weight loss
occurs within a relatively short period due to drying
of the meat. The outer part of the meat, which is
particularly susceptible to dr~ing out, soon becomes
inedible and must be removed before the meat is sold.
This results in substantial losses.
It has therefore become known to pack meat
in synthetic resin or vacuum packages which are then
evacuated to obtain a specified vacuum. This,
however, involves substantial amounts of labor.
Moreover, the materials which are constantly required
to make the packages increase costs as does the
apparatus required to seal the packages. In
addition, there is the problem of deciding how much
meat should be included in each package since the
amount of meat to be consumed in the future is not
known at the time of packaging.
It is further known to store meat in a
vessel under pressure. In order to place the meat
under pressure t a number of vessels are placed one on
top of the other. The vessels have shaped edges
which serve to connect the vessels with one another
2E;~L672~
1 and also serve to limit the height to which the
respective vessels can be filled.
In comparison to vacuum packages, for
example, the storage of meat in such vessels is
substantially improved as regards both cost and
maximum possible storage time. However, it has been
found in practice that difficulties arise when some
of the meat is to be removed from the vessels. The
reason is that the required pressure on the meat is
achieved only when the vessels are filled to a
speciEic height. After one or more pieces of mea~
have been removed from a vessel, the reguired
pressure in the vessel can no longer be achieved and
it is necessary to replace the pieces of meat which
have been removed. Substitution of fresh meat for
meat which has been removed cannot be performecl
satisfactorily in practice since it is then no longer
possible to achieve the re~uisite storage time for
the entire meat supply.
The effect to be achieved by pressurization,
namely good quality over prolonged storage periods,
can only be achieved by filling the vessels precisely
to a specified level and maintaining this level
constant for the entire storage period. Accordingly,
the storage of meat in pressurized vessels is to be
employed in large businesses where the entire
contents of a vessel can be disposed of at one time.
While it is possible to extend the use of pressurized
vessels to smaller businesses by employing smaller
vessels, this leads to certain difficulties.
- Furthermore, the cost advantage over vacuum packaging
would be reduced, especially as regards the cost of
material. In addition, a reduced vessel size would
still not fulfill the practical requirements of a
butcher shop of average size.
~z~
1 OBJECTS AND SUMMARY OF THE INVENTION
-
It is an object of the invention to provide
an apparatus for storing or preserving perishables
such as meat which makes it possible to remove some
of the perishables from a vessel under pressure
without deleterious effects on the remainder of the
perishables in the vessel.
Another object of the invention is to
provide an apparatus for storing or preserving
perishables such as meat which makes it possible to
maintain a desired pressure in a vessel even when
some of the perishables are removed from the vessel.
An additional object of the invention is to
provide an apparatus for storing or preserving
perishables such as meat which makes it possible to
maintain a desired pressure in a vessel regardle~s o
the level to which the vessel is illed.
A further object of the invention is to
provide an apparatus for storing or preserving
perishables such as meat which makes it feasible to
employ pressurized vessels for high-volume as well as
low-volume businesses.
It is also an object of the invention to
provide an apparatus for storing or preserving
perishables such as meat which enables the
pe ishab'es to be stored under pressure relatively
economically.
Another object of the invention is to
provide an apparatus for storing or preserving
- 30 perishables such as meat which makes it possible to
store a large quantity of perishables under pressure
and to remove varying quantities of the perishables
as required without losing the advantages of
pressurization.
~2~Eii7~
1 A further object of the invention is to
provide an apparatus for storing or preserving
perishables such as meat which makes it possible to
maintain the quality of the perishables over extended
storage periods.
Another object of the invent:ion is to
provide an apparatus for storing or preserving
perishables such as meat which enables the quality of
the perishables to be maintained over extended
periods substantially independently of the amount of
perishables present.
The invention is embodied in an apparatus
for temporary storage of perishables, particularly
pieces of raw meat. The apparatus comprises a vessel
having a bottom wall and an open top for admission or
withdrawal of meat, a cover which is insertable înto
the vessel by way of the open top so as to overlie
the meat therein, and means for applying pressure to
the cover from above to thereby pressurize the meat
by urging the cover toward the bottom wall of the
vessel. The pressure applying means can comprise a
mechanism analogous to jacks for lifting portions of
motor vehicles.
The pressure applying means can comprise a
carrier (e.g., an inverted U-shaped frame) on the
vessel, a pressurizing member (e.g., an elongated
vertical rod) mounted on the carrier for movement
toward and away from the cover in the vessel, a
pressure applying member (e.g., a plate) which
cooperates with the pressurizing member and abuts the
- cover from above when the cover is received in the
vessel (the plate can be affixed to lower end portion
of the rod), and means (e.g., including a pivotable
lever) for moving ~he pressurizing member and the
plate relative to the carrier.
~2~i~!l6~7~
1 In accordance with a presently preferred
embodiment of the pressure applying means, the moving
means comprises a mounting element on the carrier, a
shifting element which is movably supported by the
mounting element and has a portion engaging the
pressurizing member, and means for moving the
shifting element relative to the mounting element.
The shifting element can be separably connected with
the mounting element and the pressurizing member can
be provided with an abutment for the aforementioned
portion of the shiEting element. The latter can
comprise a rod-like second portion which is
reciprocable in the mounting element.
The vessel has a rim which surrounds the
lS open top and can include or constitute a reinEorced
portion. The carrier of the pressure applying means
preferably comprises an elongated web and two legs
which depend from the end portions of the web and
have means for coupling the carrier to the reinforced
portion of the vessel. Each coupling means can
comprise a rail which is arranged to engage the
reinforcing portion from below and a rotary member
(e.g., an idler roller) which is arranged to overlie
the reinforced portion at a level above the
respective rail. The arrangement is preferably such
that the coupling means conform, at least
substantially, to the adjacent portion of the vessel,
preferably to the respective parts of the reinforced
portion at the open top of the vessel. At least one
of the legs is or can be movably connected to the
- respective end portion of the web, e.g., by a hinge
whose pintle defines a substantially horizontal pivot
axis.
That portion of the vessel which contacts
the pieces of meat can be made of a high-quality
~261~
1 steel or an equivalent alloy, or of a suitable
plastic material, preferably a plastic material which
is reinforced by glass fibers (e.g., by mats of glass
fibers~.
The vessel can be provided with means for
cooling the pieces of meat in its interior. Such
cooling means can comprise at least one coolant-
conveying conduit (e.g., a spiral) which is embedded
in or is mounted on the vessel. The vessel can
comprise an inner layer of steel or plastic material
and an outer later of plastic material (particularly
a material which is a good insulator of heat), and
the cooling means can comprise one or more coolant-
conveying conduits between the inner and outer
layers. Alternatively, or in addition to the just
discu~sed conduit or conduits, the cooling mean~ can
comprise a refrigerating system which is adjacent the
bottom wall or one sidewall (e.g., the rear wall) of
the vessel.
The cross-sectional area of the space which
is defined by the vessel for storage of meat therein
preferably decreases in a direction from the open top
toward the bottom wall of the vessel, By way of
example, one presently preferred vessel can be
designed to have the following outer dimensions: a
height of approximately 83 cm, a width of
approximately 57 cm and a depth of approximately
46 cm.
In accordance with a presently preferred
embodiment, the vessel is made of a material which
- has an elasticity and a thermal expansion coefficient
such that the pressure which is applied to pieces of
meat in the vessel by the cover remains at least
substantially unchanged, or even increases, in
response to heating or cooiing of the vessel and the
-- 8 --
L67~
1 resulting thermally induced expansion or contraction
of meat in the vessel. The material of such vessel
preferably exhibits a low heat conductivity and the
vessel is preferably made of or contains a plastic
material, preferably a plastic material which is
reinforced by glass fibers or the like. For example,
the vessel can comprise an outer layer of polyester
resin which is reinforced by glass fiber mats and an
inner layer on the basis of polyeste- resin. The
inner layer can further contain pigments. Such
vessel can contain approximately 60% by weight of
polyester resin, approximately 30% by weight of glass
fibers and approximately 10% by weight of a cover
layer. As mentioned above, the cross-sectional area
of the space which is deEined by the vessel for
storage of meat p~eferabl~ decreases in a direction
Erom the open top toward the bottom wall. The cover
is or can be at least slightly congruent to the
bottom wall of the vessel. That side of the cover
which faces the bottom wall is preferably provided
with at least one substantially centrally located
projection which causes expulsion of air from the
central portion of the mass of confined perishable
material toward the inner sides of the sidewalls oE
the vessel. Such projection or projections can have
a substantially trapezoidal cross-sectional outline
or each such projection can be bounded by a convex
surface.
That side of the cover which faces away
from the bottom wall of the vessel is preferably
- provided with one or more eccentrically located
handles to facilitate lifting of the cover out of the
vessel. The eccentric moun~ing of the handle or
handles allows for the application of pressure to the
central portion of the upper side of the cover.
L6'7~
1 The means for applying pressure to the
cover which cooperates with the just discussed
plastic vessel is or can be identical with the
aforediscussed pressure applying means, i.e., the
pressure applying means can resemble or include a
jack and can be provided with a rod-like pressurizing
member whose lower end carries the pressure applying
member and which extends through an opening in the
central portion of the web of the U-shaped frame
which constitutes or forms part of the carrier.
The novel features which are considered as
characteristic of the invention are set forth in
particular in the appended claims. The improved
apparatus itself, however, both as to its
construction and its mode of operation, together with
additional features and advantages thereof, will be
best understood upon perusal o the following
detailed description oE certain specific embodiments
with reference to the accompanying drawing.
-- 10 --
~2~qE;72
1 BRIEF DESCRIPTION OF THE DRAWING
FIG. 1 is a schematic side elevational view
of ~he vessel and pressure applying means in an
apparatus embodying one form of the invention;
FIG. 2 is a perspective view illustrating
details of the pressure applying means in the
apparat~s of FIG. l;
FIG. 3 is a view similar to that of FIG. 1
but showing a modified vessel;
FIG. 4 is a perspective view of a further
vessel and of a detachable cover therefor, a portion
of the cover being broken away;
FIG. 5 is a perspective view of pressure
applying means for use in conjunction with the vessel
and cover of FIG~ 4;
FIG. 6a is an enlarged fragmentary
sectional view of the cover, substantially as seen in
the direction of arrows from the line VI-VI of FIG.
4; and
FIG. 6b is a similar fragmentary sectional
view of a modified cover.
''
~26~L6q2
1 DESCRIPTION OF THE PREFERRED EMBODIMENTS
FIG. 1 shows a vessel 22 for accommodating
perishables under pressure. The perishables are here
assumed to be in the form of slabs or otherwise
shaped pieces 23 of fresh raw meat. The vessel 22
has an open upper end or top via which the pieces 23
are placed into the vessel 22. The interior o~ the
vessel 22 is entirely enclosed except at the open
top.
The pieces 23 form a stack or pile in the
vessel 22. A cover 24 rests on the upper surface of
the stack of pieces 23.
In accordance with a feature of the
invention, a pressure applying means indicated
generally at 1 is mounted on top of the vessel 22.
The pressure applying means 1 presses down on the
cover 24 and thereby exerts a compressive force on
the pieces 23. The means 1 functions to maintain the
pieces 23 under pressure during storage of the pieces
23 in the vessel 22. In this regard, the vessel 22
is a storage vessel for storing or preserving the
pieces 23.
FIG. 2 illustrates that the pressure
applying means 1 includes a carrier 4 which supports
a pressurizing member 5. The pressurizing member 5
is reciprocable in the carrier 4 and is designed to
move up-and-down inside the vessel 22 when the means
1 is mounted thereon. The means 1 further comprises
an adjusting or displacing mechanism 3 for moving the
pressurizing member 5. The adjusting mechanism 3 and
the carrier 4 with the pressurizing member 5
constitute two discrete structural units. The
adjusting mechanism 3 may be readily connected with
and disconnected from the carrier 4 via
- 12 -
~2~i~6~
1 non-illustrated fastening means such as clamps or
bolts. An advantage of using an adjusting mechanism
3 which is a discrete structural unit is that a
single adjusting mechanism 3 may then be used to
pressurize a large number of vessels. This makes it
unnecessary to provide a large number of adjusting
mechanisms so that costs may be kept down. In FIG.
1, the adjusting mechanism 3 was removed after
pressurizing the pieces 23 in the vessel 22.
The carrier 4 comprises a substantially
U-shaped frame 6 having a pair of legs 19 which are
connected by an elongated web 8. A gripping element
or coupling 7 is mounted at the free end of each of
the legs 19. The function of the gripping elements 7
is to engage the vassel 22 so that the pressure
applying means 1 is held on the vessel 22. In the
embodiment of FIGS. 1-3, the gripping elements 7
comprise angle grippers 18, that is, the grippers 18
have substantially L-shaped cross sections. The
vessel 22 has an outwardly projecting reinforced rim
2 and the short, horizontal sides of the grippers 18
are located below the rim 2 when the means 1 is
mounted on the vessel 22.
The vessel 22 is here assumed to be square
or rectangular so that the rim 2 may be considered to
include several sections each of which extends along
one side of the vessel 22. The grippers 18 are
designed to engage respective sections of the rim 2
which are located on opposite sides of the vessel 22
and are parallel to one another.
A guide 9 which also functions as a clamp
is mounted approximately at the center of the web 8
connecting the legs 19 of the frame 6, The guide 9
has an opening of variable cross-sectional areaO A
clamping or secu-ing element 11 is mounted on the
- 13 -
1 guide 9 and may comprise a clamping screw.
The pressurizing member S comprises a guide
rod or holder 10 whi~ch is received in the opening of
the guide 9. The guide rod 10 is slidable
up-and-down in the guide 9 when the clamping element
11 is loosened and may be fixed in any desired
position by tightening the clamping element 11.
A plate-like p~essure applying member or
piston 12 is mounted at'~lower end of the guide
rod 10~ The upper surface~ he member 12 carries
an abutment 13 which is desig ~ 'o be engaged by the
adjusting mechanism 3. As indi~ ted by broken lines,
one or more additional abutments 13 may be mounted on
the guide rod 10 at a distance from the pressure
applying member 12. The provision of one or more
additional abutments 13 may be oE advantage when the
maximum stroke Oe the pressurizing member 5 exceeds
the maximum stroke of the adjusting mechanism 3.
The pressure applying member 12 is designed
to be pushed against the cover 24 in the vessel 22 by
the adjusting mechanism 3. The resulting
pressurization of ~he pieces 23 in the vessel 22 may
cause juices to be squeezed out of the pieces 23.
Generally/ downward displacement of the pressure
applying member 12 will be limited in such a manner
that the pressure applying member 12 does not contact
these juices or is immersed in the juices only to a
very slight extent. In any event, the design of the
pressure applying member 12 is such that it may be
readily cleaned.
~ As illustrated in FIG. 2, the adjusting
mechanism 3 is advantageously in the form of a jack
such as is used for jacking up cars. The adjusting
mechanism 3 includes a mounting element 15 which is
3s designed to be releasably connected with the frame 6
- 14 -
~IL2,~6~Z
1 of the carrier 4. The mounting element 15 is
arranged to be secured to the web 8 of the fram0 6.
The adjusting mechanism 3 further includes a shifting
element or foot 14 which is designed l:o engage one of
the abutments 13 on the pressurizing nnember 5. An
adjusting rod 16 is fast with the shifting element 14
and is slidably mounted in the mountil~g element 15
for up-and-down movement. A lever 17 is provided to
effact movement of the adjusting rod 16 relative to
the mounting element 15. Upon actuation of the lever
17 in the manner indicated by the double-headed arrow
A, the adjusting rod 16, and hence the shifting
element 14, are displaced downwards relative to the
frame 6 so that the shifting element 14 comes to bear
against an abutment 13. Continued actuation of the
lever 17 then causes the shifting element 14 to push
the pressure applying member 12 downwards relative to
the frame 6.
The shapes of the gripping elements 7 are
preferably complementary to the shape of the vessel
22 and the peripheral configuration of the rim 2.
Similarly, it is preferred for the dimensions of the
gripping elements 7 to approximate or equal the
corresponding dimensions of the vessel 22 and the rim
2. The gripping elements 7 may be fixed relative to
one another in which case the distance between the
gripping elements 7 is somewhat less than the
distance between the sections of the rim 2 which are
engaged by the gripping elements 7. The pressure
applying means 1 must then be mounted on the vessel
22 by moving it towards the vessel 22 from the side~
It is further possible for the gripping
elements 7 to be movable to~ards and away from one
another. This may be accomplished, for example, by
designing the web 8 as a telescoping device and
- 15 -
i7;~
l providing locking means for locking the web 8 in any
of a plurality of telescoped positions. on the one
hand, this makes it possible to conform the pressure
applying means l to vessels of different dimensions.
On the other hand, this makes it possible to mount
the pressure applying means l on the vessel 22 from
above. Thus, when the means 1 is to be mounted on
the vessel 22, the gripping elements 7 are moved away
fro~ one another to such an extent that they clear
the rim 2 as the means l is moved downwards towards
the vessel 22. Once the gripping elements 7 have
passed by the rim 2, the gripping elements 7 are
moved towards one another until the distance between
them is smaller than the distance between the
corresponding sections of the rim 2. The gripping
elements 7 are now able to engage the rim 2 from
below.
As shown in FIG. 2, it is further possible
to connect one or both legs l9 Oe the frame 6 to the
web 8 by means of a hinge 20. The longitudinal axis
of the hinge 20, which constitutes a pivot axis, is
horizontal and parallel to the longitudinal axes of
the gripping elements 7 and hence to the sections of
the rim 2 engaged by the gripping elements 7. The
hinge 20 permits the corresponding leg 19 to be
pivoted towards and away from the other leg l9. This
again makes it possible to mount the pressure
applying means 1 on the vessel 22 from above. Thus,
when the means 1 is to be mounted on the vessel 22,
at least one of the legs l9 is pivoted away from the
- other until the clearance between the gripping
elements 7 is greater than the distance between the
sections of the rim 2 to be engaged by the gripping
elements 7. Once the gripping elements 7 have passed
by the rim 2, the legs 19 are returned to the
- 16 -
~Z~
1 positions of FIG. 2 so that the gripping elements 7
may engage the rim 2 from below.
A roller 21 is mounted on each of the legs
19 above the respective gripping element 7. Each of
the rollers ~1 defines a gap with the corresponding
gripping element 7 and the rim 2 of the ves~el 22 is
received in the gaps between the rollers 21 and the
gripping elements 7. The rollers 21 prevent the
pressure applying means 1 from dropping off ~he
vessel 22 after the means 1 has been mounted on the
vessel 22 but before the adjusting mechanism 3 has
been connected to the frame 6 and/or before the
clamping element 11 has been tightened. In
operation, the pieces 23 of meat are placed in the
vessel 22 so as to form a stack of the pieces 23
therein. The cover 24 i9 then placed on top of the
stack. The pre~sure applyi.ng means 1, with or
without the adjusting mechanism 3, is now mounted on
the vessel 22 so that the r. im ~ is confined between
the rollers 21 and the gripping elements 7. The
adjusting mechanism 3 is connected to the frame 6 if
this was not done prior to mounting of the means 1 on
the vessel 22.
The clamping element 11 is loosened so that
the guide rod 10 of the pressurizing member S is free
to move in the guide 9. The lever 17 is manipulated
in the manner indicated by the double-headed arrow A
so that the shifting element 14 is brought to bear
against an abutment 13 on ~he pressurizing member 5.
Manipulation of the le~er 17 is continued thereby
cau~ing the shifting element 14 to press the pressure
applying member 12 against the cover 24. This
results in pressuri~ation of the stack of pieces 23.
When the pressure on the pieces 23 is sufficiently
high, the clamping element 11 is tightened thereby
- 17 -
~L2qE~
1 fixing the pressure applying member 12 in position.
The adjusting mechanism 3 may now be removed if
desired and used to pressurize another vessel.
Since the pressure applying member 12 is
fixed in position, the pieces 23 remain under
pressure. The vessel 22 serves to store or preserve
the pieces 23 until these are required. One or more
of the pieces 23 may be withdrawn from the vessel 22
at any time by loosening the clamping element 11 so
that the cover 24 may be removed. After the desired
number of pieces 23 has been withdra~n from the
vessel 22, the pieces 23 remaining in the vessel 22
may be pressurized once more by again mounting the
adjusting mechanism 3 on the frame 6.
The pressure applying means 1 makes it
possible to obtain controlled pressurization of ~he
pieces 23 regardless of the level to which the vessel
22 is filled. Proper pressurization is important to
both the quality of the meat and the length of time
for which the meat can be storedO If the pressure is
too great, an excessive amount of juice will be
forced out of the meat thereby causing weight loss as
well as a reduction in quality. On the other hand,
the pressure should not be too low since, according
to the invention, the stack of pieces 23 is
preferably essentially free of internal voids when
the vessel 22 is used for the storage of boned meat.
In other words, the individual pieces 23 of the stack
preferably lie against one another in such a manner
that virtually no gaps exist between neighboring
- pieces 23.
In order to minimize the number of voids in
the stack of pieces 23, care should be exercised in
placing the pieces 23 in the vessel 22. The pieces
23 should be placed in the vessel 22 in such a manner
- 18 -
~26~67:~
1 that the number of air spaces between neighboring
pieces 23 is minimized, that is, each of the pieces
23 should be in virtually complete surface-to-surface
contact with all neighboring pieces 23. Any air
spaces which may be present in the stack after the
pieces 23 have been placed in the vessel 22 are at
least partly eliminated by the weight of the pieces
23. Residual air spaces which are not eliminated by
the weight of the pieces 23 should be at least
largely eliminated by the pressure applying means 1.
The means 1 is particularly effective in eliminating
air spaces or voids in the upper part of the stack
where the weight of the pieces 23 is not as great as
in the lower part of the stack.
It is further preferred for the interface
between the vessel 22 and the stack of pieces 23 to
be substantially free oE voids or air spaces. In
other words, the pieces 23 adjacent the walls of the
vessel 22 are preferably in virtually complete
surface-to-surface contact with the walls of the
vessel 22~
By storing the pleces 23 in substantially
complete surface-to-surface contact with practically
no air spaces between neighboring pieces 23, the
stack of pieces 23 may, for all practical purposes,
be considered to constitute a single piece of meat.
The bottom and sides of the stack are protected by
the walls of the vessel 22. In order to protect the
upper surface of the stack, the la~ter is compressed
to such an extent by the pressure applying means 1
that juices are squeezed out of the meat in the
region of the upper surface of the stack and form a
protective layer on the upper surface.
Inasmuch as the stack essentially
constitutes a single piece of meat which is virtually
-- 19 --
6'72
1 free of voids internally as well as at the interface
with the vessel 22, the individual pieces 23 do not
lie in their own juices. The pressure exerted ~y the
pressure applying means 1 actually prevents the
bottom and sides of the stack from being wetted by
the juices of the meat and enables the bottom and
sides of the stack to remain virtually dry during
storage. Juices from the meat are present
essentially only in the region of the upper surface
of the stack where these juices form a protective
layer on the stack.
As al_eady indicated, the pressurization
achieved by the pressure applying means 1 causes the
pieces 23 to form a single body of meat for all
practical purposes. This makes it possible to
lengthen the period for which the pieces 23 are
stored. However, in spite o~ the fact that these
pieces 23 act as a single body of mea~ as far as the
ability to be stored is concerned, it is nevertheless
possible to readily withdraw individual pieces 23
from the vessel 22 as required by temporarily
relieving the pressure. The pieces 23 remaining in
the vessel 22 may subsequently be pressurized once
more so as to again act like a single body of meat.
It has been found that the pieces 23 at the
bottom of the stack may be stored for the longest
periods oE time. This is at least partly due to the
fact that the lowermost pieces 23 are the ones which
are best protected from the surroundings. The
extended storage capability of the lowermost pieces
- 23 is of considerable advantage since individual
pieces 23 to be withdrawn from the vessel 22 are
removed from the top of the stack. Furthermore, it
provides greater flexibility in adjusting the storage
time relative to the expected rate of removal of the
- 20 -
pieces 23 from the vessel 22~
Storage of the pieces 23 under pressure and
substantially in the absence of voids provides the advantage
that the pieces 23 may be stored compactly. This reduces
the amount of storage space required ancl thus enables
storage costs to be markedly reduced.
Referring now to FIG. 3, the same reference
numerals as in FIGS. 1 and 2 have been used to identify like
elements. FIG. 3 illustrates a storage vessel 22a which, in
contrast to the vessel 22, is provided with cooling means.
The vessel 22 is normally or can be stored in a
cooling chamber during storage of the pieces 23. Such a
cooling chamber may, for example, have a temperature of 2C.
The pieces 23 are removed from the vessel 22 and the cooling
chamber as required and, if necessary, are temporarily
stored ln the selling area of the store. The cooling means
o~ the vessel 22a makes it possible to install the vessel
22a directly in the selling area. Among other things, this
improves access to the pieces 23. Furthermore, the cooled
vessel 22a makes a separate cooling chamber unnecessary.
The vessel 22a is double-walled and includes an
inner wall or layer 26 and an outer wall or layer 27. The
inner wall 26 and the outer wall 27 are located at a
distance from one another and cooperate to define a space.
A conduit 25 for a cooling fluid is disposed adjacent the
inner wall 26 in the space between the walls 26 and 27, i.e.
the conduit 25 is disposed adjacent that surface of the
inner wall 26 which faces away from the interior of the
vessel 22a. The conduit 25 may, for example, be in the form
of a cooling coil. Thermal insulation 28 is disposed
between the conduit 25 and the outer
- 21 -
~Z6~67~2
1 wall 27.
The inner wall 26 is advantageously
composed of stainless steel but good results are also
obtained if the inner wall 26 is composed of a
synthetic resin. The outer wall 27 is, as a rule,
composed of a synthetic resin.
The design of the vessel 22a makes it
possible to achieve good heat transfer between the
interior of the vessel 22a and the cooling fluid in
the conduit 25. Thus, as mentioned previously, the
conduit 25 is disposed immediately adjacent the inner
wall 26. On the other hand, the thermal insulation
28 and the outer wall 27 of the synthetic resin form
a thermal barrier which reduces heat transfer between
lS the conduit 25 and the surroundings. It is to be
mentioned that the presence of thermal insulation 28
is advanta~eous but that the thermal insulation 28
could be omitted,
A conventional refri~erating system 29 is
located at the bottom of the vessel 22a. The
re~rigerating system 29 removes heat from the cooling
fluid which has circulated through the conduit ~S and
has thus become heated and returns the cooled fluid
to the conduit 25. The refrigerating system 29
communicates with the conduit 25 via pipes 30.
The refrigerating system 29 may be situated
at locations other than the bottom of the vessel 22a.
For instance, the refrigerating system 29 may be
disposed at the rear of the vessel 22a.
As shown in FIG. 3, the interior of ~he
vessel 22a which accommodates the pieces 23 has a
frustoconical or a similar cross section. The
arrangement is such that the cross-sectional area of
the interior of the vessel 22a decreases in a
direction from the open top to the bottom wall of the
- 22 -
-
~26~6~
1 vessel 22a. By virtue of this design, a certain
amount of pressure is already applied to the pieces
23 from the sides when the pieces 23 are placed in
the vessel 22a. This contributes to the elimination
of voids or air spaces between neighboring pieces 23.
As mentioned previously, the pressure
applying means 1 preferably exerts so much pressure
on the stack of pieces 23 that juices are squeezed
out of the pieces 23 in the region of the upper
surface of the stack and form a protective layer on
the upper surface. FIG. 3 illustrates that only a
small amount of the juices need be squeezed out of
the pieces 23 and, in particular, just enough to
cover the upper surface of the stack. In FIG. 3, hl
identifies the level o~ the upper surEace of the
stack while h2 identifies the upper surface o~ the
layer of juice on the stack. The level h2 is below
the level of the upper sureace of the cover 24. The
juices constituting the relatively thin layer on top
of the stack are virtually the only juices in contact
with the stack. If the pieces 23 are carefully
placed in the vessel 22a so that neighboring pieces
23 are in substantially full surface-to-surface
contact and the pieces 23 adjacent to the inner wall
or layer 26 are in substantially fu~l surface-to-
surface contact with the inner wall 26, the pressure
exerted on the stack may be kept relatively low since
essentially no voids or air spaces are present to
begin with.
The vessels 22, 22a prefèrably have
rectangular cross sections. The vessels 22, 22a may,
for example, have a length of about 93 centimeters
and a width of about 57 centimeters. The height of
the vessels 22, 22a may be of the order of 83
centimeters. It is also possible to provide vessels
~Z6~L67~
1 22, 22a having two of the dimensions indicated abovewhile either the length or width is approximately
one-half of the preceding length and width. For
example, the vessels 22, 22a may have a length of
about 57 centimeters and a width of about 46
centimeters rather than a length of about 93
centimeters and a width of about 57 centimeters. sy
halving the length or width of at least some vessels
22, 22a, it becomes possible to install vessels 22,
22a having different capacities next to one another
in a space-saving manner.
It is preferred for the vessels ~2, 22a to
have rectangular cross sections since this enables
several vessels 22, 22a to be installed next to one
another compactly. Nevertheless, it is possible for
the vessels 22, 22a to have other polygonal
configurations. Similarly, the vessels 22, 22a may
be circular or may have other rounded conEigurations.
The vessels 22, 22a are advantageously
designed to have capacities of 80 kilograms, 150
kilograms and 300 kilograms.
At least those portions of the apparatus
which come into contact with the pieces 23 should be
composed of a material which is substantially
chemically inert with respect to the pieces 23.
Stainless steel is advantageously used for such
portions of the apparatus. However, these portions
of the apparatus may also be composed of a synthetic
resin. If a synthetic resin is employed, it is
particularly favorable to use a fiberglass-reinforced
- synthetic resin.
Experiments indicate that the method and
apparatus of the invention permit the storage period
for boned, fresh raw meat to be increased
approximately three-fold as compared to conventional
- 24 -
~L2~6~;Z
1 storage techniques, i.e., as compared to vacuum
packaging and suspending the meant in cooli~g
chambers. It was found that, when using the
teachings of the invention, pork still had completely
satisfactory characteristics and no detectable loss
in quality after three weeks of storage; veal still
had completely satisfactory characterlstics and no
detectable loss in quality after four weeks of
storage; and beef still had completely satisfactory
characteristics and no detectable loss in quality
after six weeks of storage. It was also found that
meat having a high pH, that is so-called DFD or PSE
meat (DFD = Dark-Firm-Dry for beef meat and
PSE = Pale-Soft-Exudative for pork meat), can be
satisfactorily stored by means of the invention for a
substantially longer period of time than in a vacuum
package. Furthermore, when DFD or PSE meat was
placed in a stack with other meat for storage in
accordance with the invention, a certain amount of
regeneration of the DFD or PSE meat took place.
The following are among the advantages
which may be achieved by employing the techniques of
the invention to store meat, that is, by storing meat
under pressure in containers with neighboring slabs
of meat in substantially full surface-to-surface
contact:
1. Substantially increased storage
periods.
2. Less weight loss.
3. Better meat color even after
extended storage periods.
4. No development of a sour taste.
5. Accelerated attainment of the
desired degree of aging.
6. Reliable aging of the meat with
- 25 -
``" ~Z~ ;72
only small losses.
Additionally, it is possible to construct the
vessel in the form of a standardized container, e.g., for a
transport by ship.
The amount of juice which i9 squeezed out of the
meat can be used as an indicator to achieve the correct
degree of pressurization.
The pressure applying means 1 renders it
possible to achieve controlled pressurization even when the
level to which the vessel is filled changes due to removal
of some of the perishables. Thus, it is possible to
constantly remove any desired amount of perishables from a
supply which equals or approximates the amount expected to
be required over the storage period with no adverse effects
upon the perishables. The movable pressure applying member
24 permits the pressure to be adjusted with a hlgh degree of
accuracy and reproducibility. Suitable gauges can be used
to ~directly or indirectly) indicate the extent of
pressurization of material below the covèr. Such gauges can
be calibrated to indicate the optimum degree of
pressurization for different types of perishables, e.g., for
pork, beef veal and other types of meat.
The vessel can be mounted on wheels to
facilitate transport between a shop and a cooling chamber.
The vessel 22 of the apparatus which is shown in
FIGS. 1 and 2 is made of a metallic material, particularly a
special high-quality steel. This can present problems when
the vessel must be cooled, e.g., from room temperature to a
temperature of between 2 and 5C, because the shrinkage of
the vessel is less pronounced than that of the meat therein.
In other words, the pressure in the
- 26 -
.~
6~1L67~
1 interior of the vessel decreases. Furthermore, the
temperature o the vessel is likely to fluctuate
within a rather wide range, for example, if the
vessel is stored in a cooling chamber overnight but
is maintained in the shop during business hours so as
to afford immediate access to stored meat. A vessel
which is made of steel cannot compensate for
temperature-inducted volumetric changes of meat for
longer periods of time because its elasticity
decreases with time. Still further, when a vessel
which is made of steel is subjected to rapid and
pronounced cooling, the interior of the vessel is
likely to gather condensate which could affect the
quality of stored meat and the output~
FIGS. 4 and 5 show a modified apparatus
which is designed to avoid the just enumerated
drawbacks or deiciencies Oe metallic vessels unde~
certain conditi~ns of use, particularly in
establishments wherein the vessel is repeatedly
cooled and heated, e.g., on a daily basis. The
apparatus of FIGS. 4 and 5 employs a vessel }01 which
is designed to ensure that the pressure therein is at
least substantially constant, regardless of the
temperature of the vessel, and which is also less
likely to permit the accumulation of condensate. The
vessel 101 is made of a material having an elasticity
and a thermal expansion coefficient such that it can
expand or contract to an extent which is required to
fully or practically completely compensate for any
shrinkage or expansion of meat in the interior of the
` vessel. Furthermore, the material of the vessel
exhibits a relatively low heat conductivity. The
presently preferred material is a plastic,
particularly a plastic which is reinforced by glass
fibers, which exhibits highly satisfactory elastic
- 27 -
~L261~7~
1 characteristics when its temperature changes, and
which has a relatively low heat conductivity. Any
cooling of the improved vessel 101 and of its
contents progresses slowly so as to practically
exclude the possibility of accumulation of condensate
in its interior in response to cooling. Moreover,
when in a cooling chamber, the vessel 101 exerts a
pressure upon its contents lit tends to reduce the
volume of the meat which is confined in its
interior). This is due to the fact that the vessel
101 expands elastically in response to the
application of pressure to its contents and remains
in prestressed condition ti.e., it tends to
contract), and also because the heat expansion
coefficient of the material of the vessel is selected
with a view to ensure that any cooling of the vessel
entails a shrinkage which is more pronounced than the
shrinkage of meat therein. This not only reduces the
likelihood o~ development oE gaps between the
internal surface of the vessel and the adjacent
pieces of meat but actually promotes additional
expulsion of air (if any) from between the pieces of
meat in the vessel so that the expulsion of air can
proceed for several days in response to cooling of
the vessel. In other words, as the shrinkage of the
vessel progresses in response to cooling (such
shrinkage can progress for several days), the vessel
exerts a progressively increasing pressure upon the
confined perishables to even further reduce the
likelihood of contamination as a result of contact
with entrapped air because such air is being expelled
not only in immediate response to cooling of the
vessel but for an extended interval thereafter. This
results in the ability of ~he improved apparatus to
safely store pieces of meat or like perishables for
- 28 -
~z~q~
1 even longer periods of time because the danger of
maintaining the confined perishables in long lasting
contact with oxygen in the entrapped ai~ is
practically nil.
The vessel 101 which is shown in FIG. 4 has
a rectangular cross-sectional outline and includes a
bottom wall 102, four upright sidewalls 103, 104,
105, 106 and an open top which allows for insertion
and removal of meat as well as for insertion or
removal of a cover 109. The internal space of the
vessel 101 is denoted by the character 107, and the
arrow 111 denotes the direction in which pieces of
meat (not shown in FIG. 4) and the cover 109 can be
inserted into the space 107. The means 112 for
applying pressure to the cover 109 upon insertion of
the cover into the space 107 at a level above the
perishables is shown in FIG. 5. The area oE the
cover 109 is slightly smaller than the area of the
space 107 so that the cover is receivable between the
walls 103-106 with a certain amount of clearance,
i.e., the cover is spaced apart from at least one of
the sidewalls when it rests on the topmost layer of
meat or the like in the space 107. This provides a
path for expulsion of air as well as for the juices
to rise above the topmost layer of meat below the
cover 109 in response to the application of pressure
acting on the cover 109 in the direction of
arrow 111.
As mentioned above, the vessel 101 is made
of a material which has an optimum elasticity and an
` optimum heat expansion coefficient to compensate for
temperature-induced shrinkage or expansion of the
perishables in the space 107 regardless of whether
the vessel 101 is heated or cooled, i.e., regardless
of whether the vessel is caused to expand or
- 29 -
~L26~L6'7~2
1 contract. As also mentioned above, the material of
the vessel lOl preferably exhibits a low heat
conductivity~ Still further, the material of the
vessel 101 (preferably a plastic material which is
reinforced by glass fibers) should exhibit a highly
satisfactory mechanical stability so that it can
readily stand the stresses which develop as a result
of storage of a large quantity of perishables in the
space 107 as well as a result of the application of
pressure by the pressure applying means 112 and/or as
a result of changes in temperature. In accordance
with a presen~ly preferred embodiment, the vessel 101
comprises an outer layer lOla of polyester resin and
glass fiber mats and an inner layer lOlb which is
applied to the inner side of the outer layer and is a
plastic on the polyester resin basis with admixed
cvloring agents ~if necessary). For example, the
material of the vessel 101 can contain approximately
60~ by weight of a polyester resin, approximately 30%
by weight of glass fiber mats and approximately 10
percent by weight of an inner layer. A vessel which
is made of such materials can be readily cleaned, is
sanitary and is neutral to the stored perishables
while exhibiting a satisfactory mechanical strength
so that it can stand pressures of up to 0.04 kg/cm2
(or even higher), without developing cracks, fissures
or other defects.
The basic material of the vessel 101 is a
polyester resin on the basis of orthophthalic acid
polyester resin with 35~ monostyrene having a
- viscosity of l,000 mp in admixture with 0.8 to 1% of
a cobalt accelerator consisting of a solution of
styrene with 1% cobalt naphthenal, and approximately
2% of a hardener consisting of methylethylketone
peroxide such as a normally active solution of
- 30 -
:
~z~
1 approximately 9~ activated oxygen dissolved in a
phlegmatising agent, phthalic acid ester and a glycol
derivative. The reinforcing means can include
endless glass fiber mats with a weight of between 450
and 600 g/~2. The nominal diameter of the glass
fibers is or can be in the range of 15u. The inner
layer can be made of isophthalic acid polyester resin
with standard glycol and dispersed silicic acid in
addition to monostyrene and color pigments of
titanium oxide as well as the aforementioned
quantities of cobalt accelerator and hardening agent.
It has been found that a vessel which is
made of the above described plastic material with
reinforcing means of glass fibers exhibits a highly
satisfactory ability to expand and contract in
response to temperature changes without fatiguing for
long periods of time. ~y way of example, a v~ssel
~or storage of 80 kg meat at 18C. has a height Oe
620 mm, a width of ~70 mm and a length of S~0 mm.
When the vessel is empty, the length of its
circumference at a level of 25 cm above the floor
level is 163.5 cm. When the vessel is filled with
meat and ~ts contents are pressurized, the
circumferantial length at the aforementioned level of
2S 25 cm above the floor level is increased to 164 cm
(at a temperature of 15C.), and the circumferential
length decreases to 163.5 cm in response to cooling
to 3 C. Thus, the pressure in the vessel 101 is
amply sufficient to prevent the development of gaps
between the pieces of confined meat as well as
- between the meat and the internal surface of the
vessel. This is due to the fact that the vessel is
expanded within elastic limits in response to the
application of internal pressure at an elevated
temperature so that the initial stage of cooling
- 31 -
12~i~1LEi7~
1 entails a shrinkage of the vessel due to previous
expansion within elastic limits Eollowed (if
necessary) by a contraction as a result of cooling at
a rate which is determined by the heat expansion
coefficient of the material of the vessel. The
result is a contraction of the vessel at a ra~e such
that the pressure upon the confined material remains
constant or even increases as a result of cooling and
prolonged storage.
It is clear that the vessel 101 can be
furnished in any number of different sizes. It is
presently contemplated to supply vessels in sizes for
storage of 45 kg, 80 kg, 150 kg and 300 kg of meat or
other perishables.
It is preferred to design the vessel 101 in
such a way that the cross-sectional area of the
space 107 increases in a direction ~rom the bottom
wall 102 toward the open top. The cover 109 is
preferably congruent to the upper side of the bottom
wall 102. Such configuration has been found to allow
for a highly satisfactory expulsion of air from the
gaps between the confined pieces of meat and also
from the gaps between the charge of meat and the
internal surface of the vessel. The cover 109 is
spaced apart from at least one of the sidewalls
103-106, even if the space 107 accommodates a
relatively small quantity of meat or the like, so as
to invariably permit for escape of air and for a rise
of juices to the desired level. Moreover, the making
of the vessel 101 in such a way that the cross-
sectional area of the space 107 increases in a
direction from the bottom wall 102 toward the open
top of the vessel is desirable and advantageous
because this allows for convenient withdrawal of the
finished vessel from a mold in an extruding or other
1~6~69~2
1 plastic processing machine which is used to make the
vessel.
~ he material of ~he cover 109 is or can be
the same as that of the vessel 101. It is also
possible to make the cover of a high grade steel.
Expulsion of air from the i~terior of the
vessel 101 at a level below the cover 109 can be
enhanced still further by providing the underside 115
of the cover 109 with at least one raised portion or
projection (such as the trapezoidal raised portion
116 which is shown in FIG. 6a or a raised portion or
projection 117 which is shown in FIG. 6b and has a
convex surface facing toward the bottcm wall 102 when
the cover 109 is inserted into the space 109 above
the topmost layer of meat. If the underside 115 is
formed with a single projection 116 or 117, such
projection is preferably disposed substantially
centrally oE the cover. Regardless of its exact
outline, the projection at the underside 115 o the
cover 109 is configurated in such a way that its
cross-sectional area decreases in a direction from
the open top toward the bottom wall 102 of the vessel
101. It is possible to impart to the entire
underside 115 a convex outline ~i.e., to enlarge the
projection 117 so that it extends all the way to the
four edges of the cover 109).
The purpose of the projection 116, 117 or a
similar projection is to initially apply pressure to
the central part of the confined perishable material
So as to expel air in directions toward the inner
- sides of the sidewalls 103-106 where the expelled air
can escape through the clearance between the cover
109 and at least one of the sidewalls.
The upper side 118 of the cover 109 is
provided with at least one handle 119. The
~2~
illustrated handle 119 is located off center and its main
purpose is to allow for convenient lifting of the cover 109
out of the space 107 by overcoming the forces which cause the
inner side 115 of the cover ~o adhere to the topmost layer of
confined perishables.
It is further preferred to design the cover 109
in such a way that its edge faces 121 (see FIGS. 6a and 6bJ
taper upwardly and outwardly, i.e., frorn the underside 115
toward the upper side 118. In other words, and if one
disregards the projection or projections at the underside
115, the area of the underside is preferably smaller than
the area of the upper side 118. Such design of the cover
109 also contributes to a more predictable expulsion of air
from the central portion of the space 107 toward the inner
sides of the sidewalls 103-106.
The open top of the vessel 101 is surrounded by
an outwardly extending reinforced portlon or rim 123 which
may but not need not extend all the way around the open top.
For example, the rim 123 can comprise two confronting
sections which are provided at the upper ends of the
sidewalls 103, 105 or 104, 106. The purpose of the rim 123
is to reinforce the respective portions of the vessel 101
as well as to facilitate rapid, reliable and predictable
attachment of the pressure applying means 112. The sections
of the rim 123 may but not need not extend the full length
of the upper edges of the respective sidewalls; e.g., it can
suffice to provide a rim including a first section at the
upper end of the sidewall 103 midway between the sidewalls
104, 106 and a second section at the upper end of the
sidewall 105 midway between the sidewalls 104, 106.
The pressure applying means 112 (see FIG. 5)
comprises an inverted U-shaped carrier or frame 125 with a
web
~Z6~67~
1 126 and two parallel legs 127, 128 extending
downwardly from the ends of the web 126. The lower
end portions 129 of the legs 127, 128 carry inwardly
extending coupling members or grippers 131 (e.g.,
pieces of profiled rails) which can engage the
adjacent sections of the reinforcing rim 123. The
means 112 further comprises an adjusting or
displacing mechanism 132 in the form of a jack which
is secured to the web 126 of the frame 12S. The jack
132 comprises a vertical guide rod 133 which is
movable in directions indicated by a double-headed
arrow 130. The lower end portion of the rod 133
carries a plate-like pressure applying member or
piston 134 which can be caused to bear upon the upper
lS side 118 o~ the cover lO9 in order to appl~ a force
which is necessary to expel alr from the interior oE
the vessel 101 below the cover 109 and to cause the
juices to rise to a selected level. The illustrated
jack 132 is a relatively simple mechanical device
which is used to force the cover 109 downwardly
toward the bottom wall 102 in response to actuation
of a level 135 in directions indicated by a double-
headed arrow 136. The exact nature of the means for
transmitting motion from the lever 135 to the rod 133
forms no part of the present invention; such motion
transmitting means are well known in the relevant
art. It is clear that the jack 132 can be replaced
with a modified adjusting or displacing device, e.g.,
a motor-driven aggregate which can be started or
arrested and whose operation can be reversed (to
lower or to lift the pressure applying member 134)
from a suitable control panel~ not shown.
The rod 133 extends through an opening
(e.g., a bore) which is provided in the web 126
substantially midway between the legs 127, 128 so as
~:;26~ 72
1 to ensure that the pressure applying member 134 acts
upon the central portion of the cover 109. The
placing of the handle 119 off center renders it
possible to use the member 134 as a means for
applying pressure to the central portlon of the upper
side 118 of the cover 109.
The grippers 131 can constitute pieces of
profiled rails which are complementary to and can
properly engage with the respective sections of the
rim 123. The legs 127, 128 preferably further carry
guide rollers 137 which are disposed above the
respective grippers 131 and can engage the respective
sections of the rim 123~from above. The pressure
applying means 112 can be slid laterally onto the
vessel 101 whereby the guide rollers 137 advance
above and the grippers 131 advance below the
respective sections Oe the rim 123 until the (lifted)
pressure applying member 134 i9 located abovo tho
centraL portion o the cover 109~ The operator then
actuates the lever 137 so as to lower the member 134
and to press the cover 109 in a direction toward the
bottom wall 102 to a desired level which suffices to
ensure the expulsion of air from the interior of the
vessel 101 below the cover 109 as well as to cause
juices to rise to a preselected level, particularly
to the level as shown in FIGS. 1 and 3.
If desired, at least one of the legs 127,
128 can be pivotally secured to the respective end
portion of the web 126 (e.g., by using a hinge
corresponding to the hinge 20 of FIG. 2) so as to
- allow for the application of pressure applying means
112 from above rather than from one side of the
vessel 101. The utilization of one or more hinges is
desirable and advantageous if the illustrated vessel
101 is closely adjacent one or more additional
- 36 -
1 vessels and/or one or more other bulky or immovable
objects (e.g., walls of the building in which the
vessel i5 put to use) so that there is no room Eor
the application of means 112 from one side of the
vessel or that the application of means 112 from one
side would necessitate a shifting of the vessel
and/or of the objects around it preparatory to the
application of the grippers 131 to the respective
sections of the reinforcing rim 123.
The advantages of the apparatus which
employs the vessel 101 and the cover 109 of FIG. 4
are as follows: The vessel exhibits a highly
satisfactory mechanical stability and a highly
desirable low heat conductivity (i.e., it is a good
insulator of heat). Moreover, the vessel is sanitary
and can be readily cleaned. Also, the vessel can
stand repeated and pronounced temperature changes and
is also resistant to chemlcals. The vessel does not
contain any substances which could harm the operators
andJor the consumers of confined perishables.
When the vessel 101 is used for storage of
fresh meat, the development of lactic acid as a
result of bacterial fermentation will produce a pH of
approximately 5.4 which is highly satisfactory and
desirable for aging of confined meat. Moreover, it
is possible to store pieces of meat having different
pH values; the pH values of such meats can vary
within a wide range but are equalized in response to
storage in the vessel 101.
. .
`` ~L~6~ ~
1 Without further analysis, the foregoing
will so fully reveal the gist of the present
invention that others can, by applying current
knowledge, readily adapt it for various applications
without omitting features that, from the standpoint
of prior art, fairly constitute essential
characteristics of the generic and specific aspects
of my contribution to the art and, therefore, such
adaptations should and are intended to be
comprehended within the meaning and range of
equivalence of the appended claims.
- 38 -
