| 摘要 |
344,555. Cooling meat. TRIGGS, W. W., 57, Lincoln's Inn Fields, London.- (Swift & Co. ; Union Stock Yards, Chicago, U.S.A.) Dec. 17, 1929, No. 38625. [Class 29.] A standard cut of meat is compressed into a mould approximating to the shape of the cut and is refrigerated there. in. A mould for steaks comprises a round portion 1 and a shaped lid 9 adapted to be fastened by the rotation of rings 14. Brackets 6, on one side of the mould, and a lip 3 on the other, provide means for suspending the mould in a chilledbrine bath 4. |
