Device and method for introducing liquids into meat

Abstract

Disclosed is a device and a method for introducing liquids into meat containing bones and / or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and / or preserve said meat. The aim of the invention is to create a device and a method which make it possible to simultaneously introduce exactly defined, even very small quantities of water, brine, preservatives, seasoning liquids, and / or other liquids in a manner that is adapted to the anatomy of the body of the slaughtered animal, even into meat containing bones and / or cartilage or connective tissue, within a very short period of time on almost any conveying unit, even an existing one, and even on a slaughtering conveyor belt, without using any needle while beinghighly effective and highly reliable, having a robust structure, and providing minimal tolerance of the injected quantity. Said aim is achieved by a device for introducing liquids into meat, comprising a base frame (1). Said device is characterized by the fact that one or several machine frame / s (3) is / are arranged in a rigid manner or so as to be movable in a linear direction on the base frame (1) while one / several injection device / s (6) which is / are used for needle-free injection and is / are connected to one / several high pressure unit / s (4) via one / several liquid distribution system / s (5) is / are disposed on the machine frame / s (3), each injection device (6) comprising one or several nozzle pipe / s (7) on which one or several spray nozzle / s (8) is / are arranged and which is / are disposed on the machine frame (3) so as to be deliverable. The inventive method is characterized by the fact that each of the nozzle pipes (7) as well as one / several spray lance / s (6) can be separately impinged upon by an identical and / or different, precisely defined pressure that is applied to different liquids for identical and / or different, exactly defined periods of time.

Description

technical field [0001] The present invention relates to a device and a method for injecting a liquid into meat comprising bone and / or cartilage or connective tissue, for example in slaughtered animals such as poultry, but also in legs or, for example, in Belly meat in order to prepare, season and / or store this meat for a long time. Background technique [0002] A device for injecting a liquid into a piece of meat is described in the prior art in DE 2857677C2. In this device, the surface of the meat piece is pierced with the aid of a needle and compressed by a pressure head. The remaining height of the head then determines the respective injection volume. [0003] This device is also conceivably unsuitable for slaughtering meat containing bones. On the one hand, the meat piece is greatly damaged by the injection needle. On the other hand, pressing the needle into flesh containing bone may cause the bone to splinter, break the needle, or cause the needle to jam. In additi...

AI Technical Summary

Problems solved by technology

[0005] In addition to only three levels of variable injection volumes according to the weight of the chicken, this solution has another disadvantage: it is impossible to achieve a uniform distribution of the injected liquid, because the body shape is not taken into account when injecting.

[0020] The disadvantage of this approach is that even with this approach it is not possible to take into account meat pieces and anatomical structures of slaughtered animals containing bones, cartilage and / or e.g. strong connective tissue

[0026] However, a disadvantage of this solution described in DE-OS 19825233C2 is that in the pieces of meat to be processed, a local accumulation of brine may occur according to the laws of the statistical distribution

[0029] When processing e.g. chicken with the above-mentioned solution, a relative movement between the animal and the nozzle is created during the injection due to the significantly lower specific gravity, which causes serious damage to the meat surface

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