Method for continuously processing meat substrates using a marinade with increased viscosity

a technology of marinade and meat substrate, applied in the direction of packaging foodstuffs, transportation and packaging, packaged goods types, etc., can solve the problems of multiple equipment pieces, inconsistent marinating, and non-aesthetically pleasing products

Inactive Publication Date: 2007-02-08
PERDUE HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently utilized marination techniques often result in inconsistently marinated, non-aesthetically pleasing products and may contribute to significant waste of marinade.
Furthermore, these processes often require multiple pieces of equipment for marinating and packaging the meat substrates.
The use of binders is increasingly being viewed as a negative and can adversely affect the sales of the product.

Method used

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  • Method for continuously processing meat substrates using a marinade with increased viscosity
  • Method for continuously processing meat substrates using a marinade with increased viscosity
  • Method for continuously processing meat substrates using a marinade with increased viscosity

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Embodiment Construction

[0015] The present invention is directed to a method for continuously processing meat substrates. As used herein, the term “processing” primarily means marinating and packaging, but can also encompass other process steps, including additional, optional steps done before and after the marinating and packaging steps. Such preliminary steps include macerating, scoring, or tenderizing the meat substrate; cutting the meat substrate; trimming the meat substrate, among others. Post-packaging steps include tumbling the package to facilitate marination and freezing or cooking the meat substrate, including freezing and / or cooking it while it is still contained within the package. In addition, while the process is primarily directed to effecting marination without the use of injection or tumbling, the inventive process of the present invention can be used in conjunction with an injection, tumbling, or other marination process.

[0016] Any edible meat substrate can be processed in accordance wit...

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PUM

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Abstract

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.

Description

CROSS REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation-in-part of U.S. patent application Ser. No. 11 / 204,080, filed on Dec. 6, 2005.FIELD OF INVENTION [0002] The present invention relates to methods for continuously processing meat substrates. More specifically, the present invention relates to continuously marinating and packaging meat substrates, such as portions of poultry. BACKGROUND OF THE INVENTION [0003] Meat processors often utilize various techniques to enhance and add value to their food products, such as by applying marinade to meat substrates. The procedure for applying marinade to meat substrates may take one or multiple steps based on the size of the substrate, the marinade composition, and the desired level of marination. In the food processing industry, there are various approaches to marinating meat substrates and the processes are selected according to the type of product desired and the composition of the marinade. Such processes includ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65B25/06
CPCA23L1/31445B65B25/067A23L1/318A23L1/3155A23L13/428A23L13/55A23L13/70B65B31/028
Inventor SAMSON, ALLANSCRIBNER, DANIELPOWELL, JOHN
Owner PERDUE HLDG
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