Method of and apparatus for the processing of meat

Abstract

The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the alleged temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Description

[0001] This application claims the benefit of Provisional Application 60 / 189,667 filed Mar. 15, 2000.[0002] My present invention relates to a method of and to an apparatus for processing meat wherein the bodies or pieces of meat are contacted with a treating liquid and the bodies of meat are agitated to distribute the treating liquid in the meat. More particularly, the invention relates to the treatment of meat utilizing a massaging of the meat following an injection of a liquid, usually in the form of an aqueous solution, into the meat.[0003] In U.S. Pat. No. 5,564,332, there is described a paddle massager in which pieces of meat can be subjected to a massaging action to distribute an aqueous solution, which has been injected into the meat, uniformly throughout the tissue thereof. A prior patent dealing with such massaging action is U.S. Pat. No. 5,405,630. A plant utilizing such a paddle massager and a maceration of the meat product before it enters the massager is described in U....

AI Technical Summary

Benefits of technology

0041] One of the major advantages of the present invention is that holding the meat at a higher temperature than is typically used results in a more rapid, thorough and equal (uniform) distribution of the liquid within the meat and substantially reduced formation of a protein/water film on the surface of the meat. Furthermore, the increased temperature of massaging at the initial stage tends to promote the breakdown of ingredients or additives such as polyphosphates and nitrate by enzymes

Problems solved by technology

However, earlier systems have been found to involve a number of problems.

For example, it has been found that, with conventional systems, a phenomenon may develop which can impede effective massaging.

In either case, this compound impairs penetration, absorption and/or dispersion of the treatment solution throughout the cross section of the body and the result is an unaesthetic surface.

It has been noted, further, that meat products which are treated cold following the injection may not dev

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