Meat tenderization system

Abstract

MEAT GRATING SYSTEM Method and apparatus for tenderizing meat are described. Fluid can be injected into a part of a carcass coinciding with a cut of meat desired for tenderizing. The injection site can be sterilized before or during injection of the fluid. The fluid can be a gas, such as carbon dioxide or nitrogen, or it can be a liquid. Multiple injections can be performed slightly spaced apart. The injection apparatus can include a plurality of injectors or needles having openings for passing gas through them. The needles can be attached to a base having a hose attached to it. Fluid can be pumped through the hose, through the base, through the needles and into the housing. The sterilization set can be provided with the injection device to sterilize the injection site before and / or during injection.

Description

MEAT TENDERIZATION SYSTEM Field of Invention This invention relates generally to a method and apparatus for tenderizing meat and, more specifically, to a method and apparatus for tenderizing meat by injecting a fluid into the meat. This application claims priority over U.S. Provisional Application Serial No. 60 / 601 824, filed August 16, 2004, U.S. Provisional Application Serial No. 60 / 643 322, filed January 12, 2005, and U.S. Provisional Application Serial No. 60 / 660 603, filed March 11, 2005, all of which are incorporated herein by reference. Summary of the Invention The present invention discloses a method and apparatus for tenderizing meat by injecting a fluid, such as a compressed gas, into muscles or muscle groups of a carcass. The method and apparatus can also be used to sterilize the injection site before and / or during injection. The method and apparatus can be used to tenderize any cuts of meat and are particularly useful in tenderizing cuts of meat that are not typically tender. The method and apparatus can be used, for example, to tenderize strips of loin, rib, upper shoulder, thigh, trotters or beef shoulder. An injection apparatus with one or more injectors or needles can be used to tenderize meat. A sterilization unit can optionally be fitted to the injection apparatus to sterilize the injection site. The apparatus An injection device may have, for example, between 1 and 5 injectors or needles. Each injector or needle may or may not be perforated. Thus, in one embodiment, the injector or needle may expel fluid only through an opening at the front end of the needle. In an alternative embodiment, the injector or needle may expel compressed gas through a series of openings presented along the needle for the passage of gas. Each needle has a front end and a rear end, the rear end of each needle being attached to an adapter. An elongated flexible hollow element, or hose, is also attached to the adapter. The gas(es) or liquid(s) may be pumped through the hose, into the base and through the needles for injection into the flesh. Meat tenderization is achieved by inserting at least one needle into a muscle or group of muscles of a carcass and injecting fluid, through at least one needle, into the muscle or group of muscles of the carcass. The fluid may be a compressed gas comprising a single gas or a mixture of gases. Although several embodiments are revealed, still other embodiments of the invention will become evident to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the invention. As will be seen, the invention is capable of modifications in several obvious aspects, all without abandoning the spirit and scope of the invention. Consequently, the drawings and detailed description should be considered as illustrative and not restrictive in nature. Brief Description of the Drawings Figure 1 shows a carcass marked with areas representing various cuts of meat. Figure 2 shows an injection apparatus according to an embodiment of the present invention. Figure 3 shows an injection needle according to an embodiment of the present invention. Figure 4 shows a distribution tube according to one embodiment of the present invention. Figure 5a shows an injection apparatus and a sterilization assembly according to an embodiment of the present invention. Figure 5b shows an injection apparatus and a sterilization assembly according to an embodiment of the present invention. Figure 5c shows an injection apparatus and a sterilization assembly according to an embodiment of the present invention. Figure 5d shows an injection apparatus and a sterilization assembly according to an embodiment of the present invention. Figure 5e shows an injection apparatus and a sterilization assembly according to an embodiment of the present invention. Figure 6 shows an injection apparatus and a sterilization assembly according to an embodiment of the present invention. Figure 7 shows an injection apparatus and a con- sterilization system according to an embodiment of the present invention. Figure 8 shows a schematic diagram of adjustable pulsation modules for regulating the gas application time according to one embodiment of the present invention. Figure 9 shows a control box according to an embodiment of the present invention. Figure 10 shows a control box according to with an embodiment of the present invention. Figure 11 shows a schematic of fluidic logic control for the injection apparatus and sterilization assembly of Figures 5b-5f according to an embodiment of the present invention. Figure 12 shows a diagram of the component assembly for the injection apparatus and the sterilization assembly of Figures 5b-5f according to an embodiment of the present invention. Figure 13 shows an injection apparatus according to an embodiment of the present invention. Figure 14 shows the injection apparatus of Figure 13 with a protective cover installed over the injector. Figure 15 shows the injection apparatus of Figure 13. Figure 16 shows the injection apparatus of Figure 13 before insertion into one side of the housing. Figure 17 shows the injection apparatus of Figure 13 inserted into one side of the housing. Figure 18 graphically shows the percentage of Tenderness of the loin per day of aging for all carcasses tested is an example of a system and a method for tenderizing meat. Figure 19 graphically shows the percentage of tenderness of the upper shoulder per day of aging for all carcasses tested, as an example of a system and method for tenderizing meat. Figure 20 graphically shows the percentage of tenderness of the loin per day of aging for RR rib carcasses and with a marbled appearance for an example of a A system and a method for tenderizing meat. Figure 21 graphically shows the percentage of tenderness of the upper shoulder by days of aging for RR and marbled rib carcasses as an example of a system and method for tenderizing meat. Detailed Description of the Invention A method and apparatus are disclosed for tenderizing meat by injecting fluid, such as a compressed gas or a high-pressure liquid, into the muscles or muscle groups of a carcass. The method and apparatus can also be used to sterilize the injection site. The method and apparatus can be used to tenderize any cuts of meat and are particularly useful in tenderizing cuts of meat that are not typically tender. Although the method and apparatus are described with reference to beef and veal carcasses, the meat tenderizing system can be used to tenderize beef (pork, lamb, veal, beef, and bull, for example), poultry meat, etc. Meat (from turkey and chicken, for example) or fish from any source, including meat removed from a carcass. Fluid is injected into the muscle or muscle group of a carcass in order to improve tenderness. Suitable gases include, for example, air, carbon dioxide (CO2), nitrogen (N2), carbon monoxide (CO), or mixtures of carbon monoxide, oxygen (O2), other suitable gases, or mixtures thereof. In one embodiment, the gas is injected before the onset of rigor mortis. Often, the cattle will have their blood drained. The onset of stiffening occurs within about two hours of blood drainage and is typically completely resolved in about eight hours. Generally, the onset of stiffening occurs within forty-five minutes to one hour after blood drainage (or death of the animal). Thus, in one embodiment, the fluid is injected within about forty-eight hours of blood drainage. In another embodiment, the fluid is injected within about twenty-four hours after blood drainage.In yet another embodiment, the fluid is injected approximately twelve hours after blood drainage. The gas can be injected into any area of ​​the carcass. Generally, the gas is injected into areas of the carcass that coincide with the desired meat cuts for meat tenderization using the present invention. Figure 1 shows a beef carcass marked with areas representing various meat cuts. Chuck, round, brisket, shank, and belly cuts tend to be "tough" or "less tender" cuts of meat. Chuck originates from the shoulder of the animal and includes some of the spine. The chuck consists of the vertebral column, ribs, scapula, and bones of the forelimbs. This is a heavily exercised part of the animal; the meat tends to be tough and contains a fair amount of connective tissue. Retail cuts of chuck include roast chuck, top shoulder steak, pot roast, chuck steak, soaked chuck, and ground chuck. The thigh is a large cut that encompasses the entire hind leg of the animal and includes the hock and rump. Thigh cuts are quite lean and include sirloin steak, top thigh, and thigh tip, as well as rump roast and Pikes Peak roast. The brisket and hock are located under the prime rib and encompass the breast and foreleg of the animal. Brisket meat is tough and fatty. Brisket and hock cuts include fatty brisket, flat-cut brisket, corned beef, and cross-cuts of hock. Located in the lower posterior abdomen of the carcass, the belly produces a flavorful, albeit tough, meat that contains connective tissue.The boneless cut is known as belly steak. The lamella, located on the underside of the rib, produces meat that tends to be tough and fatty. Cuts include steaks and rib pieces. Other areas of the carcass that can be tenderized by fluid injection include the rib section, the short loin, and the rump. Cuts of meat produced from these areas tend to be relatively tender. The rib section, located immediately behind the shoulder or chuck, tends to be relatively tender and well-marbled. The rib section produces roast beef, steak, etc. The short loin, located immediately behind it, produces the following cuts of meat: The tenderest cuts include sirloin steaks, tenderloin, filet mignon, T-bone steak, Porterhouse steak, and roast sirloin. The sirloin originates from the central part of the hindquarters and contains parts of both the spine and the ilium. Sirloin cuts are tender and lean. Sirloin cuts include tri-trip roast beef and bone-in or boneless sirloin steaks. Thus, injecting fluid, such as compressed gas, into the carcass provides tenderized meat, for example, meat that is not typically tender such as chuck, thigh, brisket, trotters, and extremity or thin cuts of meat. Fluid injection tenderizes meats such as tenderloin, loin, or sub-primordial ribs. Furthermore, fluid injection can be used to tenderize meats such as loin, shoulder, inner thigh, flat thigh, and hock. Improved tenderization is thus obtained without the addition of tenderizing injections (other than gas), infusions, brining, etc. In addition, gas injection into the carcass to obtain tenderized meat can be done in place of mechanical tenderization. The fluid is injected into the muscles or muscle groups of the carcass in order to improve tenderness, not specifically to separate muscles from bones. According to one embodiment, the fluid injection does not substantially separate the meat from the bone. The injection site is sterilized before or during the fluid injection in order to minimize the possibility of displacement of any surface contaminants into the muscle through the insertion of the fluid. needle . Figure 2 shows an embodiment of an injection apparatus 24 for injecting compressed gas into a carcass. A sterilization assembly may optionally be fitted to the injection apparatus to sterilize the injection site before and / or during injection, as described in more detail below. In the embodiment of Figure 2, a single needle or injector 26 is shown. In alternative embodiments, a series of needles or injectors may be shown. Generally, the injector is a hollow elongated element. Any suitable injector configuration may thus be used. The injector (or needle) 26 comprises a front end and a rear end. In the embodiment shown, the length of the needle 26 between the front end and the rear end is approximately 11.43 cm (4.5 in). The needle is of relatively small diameter, with the front end being sufficiently pointed to allow insertion into the meat without damaging the meat.Needle 26 includes a series of openings 28 (seen in Figure 3) along the length of needle 26 for the passage of gas. For example, sixteen openings 28 may be presented. Needle 26 extends through a crushing plate 30, a compression spring 32 being presented on one side of the crushing plate 30 towards the rear end of needle 26. The crushing plate 30 and the compression spring 32 may be manufactured from any suitable material. In one embodiment, the crushing plate 30 and the compression spring 32 are manufactured from stainless steel. At its end... From the rear, the needle 26 is coupled to an adapter 34. The needle 26 can be coupled to the adapter 34, for example, by press-fitting the needle 26 into the receiver of the adapter 34, as described in relation to Figure 4. The adapter 34 includes a passage in it for gas to pass to the needle 26. The adapter 34 can be, for example, a 3.17 mm x 6.34 mm (1 / 8 in x 1 / 8 in) adapter. The adapter 34, in turn, is coupled to a push-button valve 36 to control the gas release from the injection apparatus 24. Alternatively, or additionally, the adapter 34 can be coupled to a gun with a release action, as shown in Figure 6. A hose 38 is shown extending between the push-button valve 36 and a gas tank 40, so that gas can be pumped through the hose 38, through the valve 36, through the adapter 34 and into the needle 26. The gas passes through the openings 28 in the needle for gas passage in the needle 26 and into the meat. The gas tank 40 may contain, for example, carbon dioxide (CO2) or nitrogen (N2) gas. A timer or filter 42 may be installed between the push-button valve 36 and the gas tank 40. The gas tank 40 is equipped with a regulator 44 for pressure monitoring. In one embodiment, the pressure of the tank 40 varies from 17,576.74 to 52,730.22 kg / m². 2 (25 to 75 PSI) . Any suitable method of coupling tank 40 to injection apparatus 24 may be used provided it allows gas to pass from the tank to the injection apparatus. 24 for expulsion through an injector 26 into the meat. Figure 3 shows a needle or injector 26 suitable for use with an injection apparatus as described above. In the embodiment of Figure 3, the length of the needle 26 between the front and rear ends is 10.16 cm (4 in). Sixteen openings 28 for gas passage are provided along the length and around the circumference of the needle 26. In one embodiment, the needle 26 is approximately 3.25 mm (0.128 in) in diameter and each opening is approximately 0.91 mm (0.036 in) in diameter. According to the meat tenderizing method, the compressed gas is less than 28 122.78 kg / m³. 2 (40 PSI) can be pushed through needle 26 for approximately 5 seconds. In alternative embodiments, the gas can be supplied at different pressures, for example between 7,030.69 and 52,730.22 kg / m². 2 (10 and 75 PSI) and during different periods of time. In some situations, it may be desirable to have a series of needles, such as four needles, in the injection apparatus. Figure 4 shows a distribution tube 46 for receiving a series of needles. The distribution tube may comprise a relatively rigid elastomer and includes a passage for gas passage. By manufacturing the distribution tube from an elastomer, flexibility is imparted to the needles, and each needle is allowed to move somewhat independently of the others. Thus, insertion and retraction are made possible. Easier needle attachment. As shown, four receivers 45 are installed to receive a needle or injector. The rear end of each needle to be used is pressed into the receiver 45 until a snap-fit ​​is obtained. The needles are attached, so that they can be detached, to the distribution tube 46 so that if a needle is damaged, it can be detached from the adapter and a replacement attached in its place, instead of needing to replace the entire injection apparatus. In the embodiment shown, four needles can be attached to the distribution tube 46, one needle towards each corner of the adapter. Different spacings or configurations can be used according to alternative embodiments. Furthermore, it is not necessary to use exactly four needles; more or fewer can be installed as desired. The distribution tube 46 can be installed in a gun with a release action, as shown in Figure 6. As discussed above, the injection apparatus can optionally be supplemented with a sterilization set. The sterilization set can be used to kill microbes or other contaminants on the surface and / or sterilize the needle(s) of the injection apparatus. Thus, the risk of carrying contaminants from the surface into the meat is minimized or eliminated. Several modalities of sterilization sets are disclosed here. Any of these, or others, sterilization sets can be used with an injection apparatus to sterilize the injection site and / or needle before or during injection. fluid injection into the muscle. Figure 5a shows an injection apparatus and a sterilization assembly 50 according to an embodiment of the present invention. The injection apparatus comprises a single- 5. The needle 52, which has a series of openings 54 for gas passage, the needle 52 being surrounded by a retractable bellows assembly 56 for expelling vapor. The needle 52 comprises a front end and a rear end. The front end of the needle 52 is sufficiently pointed 10 to allow insertion into the meat without damaging the meat. The rear end of the needle 52 is coupled to an assembly, such as that shown in Figure 2, for gas passage from a gas tank through the needle. Alternatively, or additionally, the rear end of the needle may be coupled 15 to a release-action gun, shown in Figure 6. A bellows assembly 56 is presented that encircles the needle 56 between the front and rear ends. A suitable bellows assembly is a Sigma-Netics B38 x 26, 5-8-8.5 stainless steel bellows. The extended length of the bellows may be approximately 9.52 cm to 10.16 cm (3.75 to 4 in). The compressed length of the bellows may be approximately 20 mm. In one embodiment, 8 corrugations are shown by a length of 26 mm. Thus, approximately 32 corrugations may be presented. Figures 5a-5d are intended only to exemplify the bellows assembly and varying numbers of corrugations may be presented. of the bellows assembly. The bellows assembly 56 includes a low-pressure steam supply inlet on or per- to the rear end of the needle. In one embodiment, the steam at 7,030.69 kg / m³ 2(10 psig) and at 113.75°C (239°F) is supplied to the bellows assembly 56 through the inlet. A plate 58 is installed on or near the front end of the needle to receive the front end of the bellows assembly 56. Plate 58 covers the front end of the bellows assembly 56. Plate 58 includes at least one orifice for expelling vapor through it. Vapor can thus be supplied, through the bellows assembly 56, to the injection site, thereby cleaning the injection site. In use, the assembly in Figure 5a is activated to expel steam 57 (see Figure 5d) as the needle 52 approaches the carcass. The steam 57 sanitizes the carcass surfaces and sanitizes the needle 52. The needle 52 is inserted into the meat. During insertion, the assembly 50 can continue to expel steam. As the needle 52 is inserted, the bellows assembly 56 is compressed. At a certain depth, gas injection can be triggered either manually or automatically. Figure 8 shows the actuation of the valve and the adjustable gas pulsation modules in the needle timing. A suitable range for the adjustable pulsation modules in the gas application can be from 0 to 7 seconds. After the gas injection into the meat, the needle is withdrawn and the bellows assembly extends again. Figures 5b-5e show alternative views of an injection apparatus and sterilization assembly 50, the injection apparatus comprising a single needle 52, which has a series of openings 54 for gas passage, with the needle 52 being surrounded by a retractable bellows assembly 56 to expel steam 57. Figure 5b shows a perspective view of the injection apparatus and the sterilization assembly 50. Figure 5b shows the compression of a trigger 58 to allow steam to be released through the injection apparatus. Figure 5d shows the expulsion of steam 57 from the injection apparatus and the sterilization assembly 50 through the bellows assembly 56. The injection apparatus is positioned near the surface to be penetrated by the needle 52. The expelled steam 57 sterilizes the area around the penetration site. Figure 5e shows the needle 52 inserted through the surface. For illustrative purposes, the needle is inserted through a planar surface 59. In use, however, the needle 52 is inserted into a muscle, for example. The needle 52 is sterilized by the heat of the steam surrounding it in the bellows assembly 56.Once needle 52 is fully inserted, a micro-switch valve or switch can be activated to activate a pilot in the control box (see Figures 9 and 10), thus triggering the start of the compressed gas or fluid cycle. In one embodiment, the injection apparatus and sterilization assembly of Figures 5b-5e are configured as follows. The injection apparatus comprises a handle assembly, or gun handle, a needle holder, and a needle. A suitable gun handle is a Suttner America Model ST 27 00 stainless steel loop. The needle holder may be machined to be screwed onto the gun handle with holes for supplying compressed air to the needle and steam to a bellows chamber. A suitable needle is a Han- needle. A 4.74 mm (0.187 in) outer diameter "H" spray nozzle with 16 orifices. The sterilization assembly comprises a vapor containment chamber, with bellows shown surrounding the needle. A compression spring is shown in which the normal spring position keeps the vapor chamber bellows extended in a position to cover the needle. A limit valve compressed gas activation switch, for example one obtainable from Clippard, and a compressed gas check valve are shown to control the compressed gas or other fluid. The compressed gas check valve may be a 3.17 mm (1 / 8 in) SS 3.6 cracking pressure valve, such as Legris 4896-11-11. The configuration of the injection apparatus and sterilization assembly may vary and the embodiment described is for illustrative purposes only. Figure 9 shows a control box 60, with the injection apparatus and sterilization assembly 50 of Figures 5b-5e coupled to it. Figure 9 shows the exterior of the control box 60. Figure 10 shows the interior of the control box 60. In one embodiment, the control box assembly comprises a NEMA 4x enclosure, an adjustable 0-7 second pulse module (Clippard R-101), a sub-plate (Clippard R-101), a mounting rail (Clippard R-102-1) and retractors (Clippard R-107-20). To control compressed gas or other fluid, the control box includes a compressed gas regulator (Watts R384-D1-C), a port for the compressed gas regulator panel (Watts R05X51-P), and a compressed gas pressure gauge (Marsh J6352, 6.35 cm). (2.5 in) at 0-112 491.13 kg / m 2(0-160 psi) and a vent (Alwitco B280.154028). The control box also comprises 6.34 mm (1 / 4 in) FDA SS bulkhead fittings (Legris 316-56-00), a 6.34 mm (1 / 4 in) tube for a 6.34 mm (1 / 4 in) NP.T 90 (Legris 3109-56-14), a 6.34 mm (1 / 4 in) FDA tube for a 6.34 mm (1 / 4 in) T-tube (Legris 3604-56-00), and a 6.34 mm (1 / 4 in) polyurethane tubing (Clippard 3814-6-BK). The control box configuration may vary and the embodiment described is for illustrative purposes only. Suitable hose assemblies 62 for the injection apparatus and sterilization assembly 50 of Figures 5b-5e and for the control box 60 of Figures 9 and 10 include, for example, a 6.34 mm (1 / 4 in) polyethylene compressed gas supply pipe with a bend radius of 19.05 mm (0.75 in) (Nycoil 62440), a 6.34 mm (1 / 4 in) polyurethane pipe for compressed gas control (Clippard 3814-6-BK), a 6.34 mm (1 / 4 in) internal diameter SS steam supply braided hose with 6.34 mm (1 / 4 in) NPT male SS fittings at both ends; a swivel end, a 12.7 mm (1 / 2 in) steam regulator, 7030, 69-3515, 45 kg / m 2 (10-5 psi), which includes a strainer (Watts 0830910) and a self-draining compressed gas filter (Watts F602-02-WGR). Hose assembly configurations may vary and the embodiment described is for illustrative purposes only. Figure 11 shows a schematic of fluidic logic control 64 for the injection apparatus and the assembly of Sterilization 50 of Figures 5b-5e. As shown and discussed above, a limit valve 66 is provided to actuate the release of compressed gas or other fluid. Figure 11 shows the limit valve 66 near the needle 68. In this embodiment, the valve 66 can be automatically actuated when the needle 68 reaches a fixed depth. However, the limit valve 66 can be presented in another way and can be configured for manual actuation. Pulsation modules 70 are presented, such as, for example, adjustable pulsation modules from 0-7 seconds. The gas release is actuated by means of the pulsation modules 70. Figure 12 shows an assembly diagram of the components for the injection apparatus and the sterilization unit of Figures 5b-5f. Figure 6 shows a sterilization assembly according to one embodiment of the present invention. The sterilization assembly is shown with the injection apparatus 24 of Figure 2. A hose 72, having a nozzle 74 at its front end and coupled to an adapter 76 at its rear end, is provided for expelling steam. Generally, the sterilization steam 78 is expelled from the nozzle at 114.94°C (239°F). The adapter 76 is coupled to a release gun 80. In one embodiment, the hose is a 9.25 mm (3 / 8 in) hose and the adapter 76 is a 6.34 mm (1 / 4 in) NPT adapter. Between the front and rear ends of the hose 72, the hose is coupled to a crushing plate 82. The crushing plate 82 may have a needle extending through it as shown. described in relation to Figure 2. A support rod, coupled to a retaining ring, may be provided to support the injection apparatus on the relax-action gun. A relax-action gun suitable for use with the sterilization unit is the Suttner RT 2700 stainless steel relax-action gun of 12 gpn / 316 3813.20 kg / m³. 2 (4500 PSI). A second hose 86 is shown extending from the relaxation action gun 80 to a steam supply (not shown). In one embodiment, the second hose is a 9.52 mm (3 / 8 in) hose. A regulator 88 may be shown between the relaxation action gun 80 and the steam supply to regulate the steam. Thus, for example, the steam may be regulated to a maximum of 7030.68 kg / m³. 2 (10 psig). Figure 7 shows an injection apparatus and a sterilization assembly 90 according to an embodiment of the present invention. The injection assembly comprises a single needle 92, which has a series of openings 94 for gas passage and a cauterizing tip 96. The needle 92 has a front end and a rear end. The ex The front end is sufficiently pointed to allow insertion into the meat without damaging it. The rear end of the needle 92 extends through a mounting base 98 to a hose 100, with a fitting to receive the rear end of the needle 92. The mounting base 98 can be manufactured from any suitable material. In one embodiment, the mounting base 98 is manufactured from stainless steel. The mounting base 98 includes a ter- A positive terminal and a negative terminal. A corresponding mounting plate 102 is installed near the front end of the needle 92. A spring support and a current conductor 102 extend between the first and second mounting plates 98, 102. In one embodiment, the spring support and current conductor 104 are made of stainless steel. The tip of the needle 92 can thus be heated to a temperature of more than 82.2°C (180°F). A cauterizing tip 96 is thus introduced. Contact with the cauterizing tip 96 sterilizes the area before the needle is inserted into the meat. The needle 92 can be further sterilized if desired. Figures 13-15 show another embodiment of an injection apparatus 110 for injecting compressed gas into a carcass. A sterilization unit may optionally be fitted to the injection apparatus to sterilize the injection site before and / or during injection. In the embodiment of Figures 13-15, a single needle or injector 112 is shown. In alternative embodiments, a series of needles or injectors may be shown. The needle 12 comprises a front end and a rear end. The needle 112 is of relatively small diameter, with the front end being pointed enough to allow insertion into the meat without damaging the meat. The needle 112 includes a series of openings 114 (see Figure 15, for example) along the length of the front part of the needle for gas passage. The needle 112 is coupled to a relaxing action gun 116. The relaxing action gun 116, by its In turn, it is coupled to a coupling 118, which can be used to couple the relaxing action gun 116 to a hose extending to a fluid source. A passage is shown through the relaxing action gun 116 to the needle 112, to allow the passage of fluid from the fluid source, through the hose, through the coupling 118, through the relaxing action gun 116, through the needle 112 and into the meat. Figure 14 shows a protective cap 120 to protect the injector 112 when the injection apparatus 110 is not in use. Figure 16 shows the injection apparatus 110 of Figures 13-15 pressed against a housing 122 before insertion into the housing. Figure 17 shows the injection apparatus 110 inserted into the housing 122. Using any of the methods described above, the needles of the injection apparatus are inserted into the meat. Particularly with the methods in Figures 5a-5e and 6, the meat and the needle are sterilized by the sterilization unit before and during needle insertion. The insertion can be at a specific location and angle as desired, depending on the cut of meat to be tenderized. In the mid-cut region of the meat, for example, the needle can be inserted from the back to the belly through the geometric center of the muscle or group of muscles. Thus, needle insertion for mid-cut meats can originate with a longitudinal orientation of the longissimus muscle near the cartilaginous tips of the superior (rib) and dorsal (loin) spinous processes so as to penetrate the muscle. The needle is inserted at a 45° angle (from the back to the belly) in both the subprimordial loin and subprimordial rib muscles. In the hindquarters and forelimbs, therefore in the thigh and chuck meat regions, the needle can be inserted perpendicular to the exposed muscle or muscle group. In shoulder and extremity cuts, needle insertions can originate in the center of each muscle. Needles should generally not be inserted so deeply into the meat as to allow fluid to pass out of the muscle or muscle group. It is not necessary to insert the needles of the injection device to their full depth. The injection is typically performed at a pressure between 7,030.69 and 70,030.69 kg / m². 2 (10 and 100 psi). In one embodiment, the injection is given at 17,576.74-52,730.22 kg / m³. 2 (25— 75 psi. In one embodiment, the injection is given at 28 122.78-35 153.48 kg / m 2(40-50 psi) Generally, the fluid is injected for approximately 0.5 to 5 seconds per injection site. One to three injections, for example, can be given at locations corresponding to each cut of meat or each muscle group. If more than one injection is given, the injections should be spaced approximately 7.62 cm apart, for example. During the injection, a dilation may be observed in the muscle. When the muscle begins to dilate, the injection device is removed and can be reinserted for a subsequent injection. Using an injection device and a sterilization unit, the operator activates the sterilization unit, triggering the expulsion of steam, for example. The operator The injection apparatus and sterilization unit are directed towards the meat. During sterilization, the operator inserts the needle into the meat. Using the pulsation modules as shown in Figure 8, gas release can be automatically triggered when the needle reaches a set depth. The gas released can be a pre-set quantity for a pre-set period of time. After gas insertion, the operator removes the needle from the meat. If a device such as that shown in Figures 5a-5f is used, the bellows assembly expands over the needle as the needle retracts. Examples of results obtained using a method and a device for tenderizing meat are discussed below. The examples are intended to be illustrative and not exhaustive. Example 1 One side of thirty beef carcasses was injected twice at a single location in the center of the loin muscle. The injected side was alternated between carcasses. The injection comprised nitrogen gas at 17,576.74 kg / m³. 2 (25 PSI) using a perforated device with 4 needles. The injection was given pre-stiffening, approximately 40 minutes post-mortem. The sides opposite the injected sides served as controls. Three loin steaks were removed from each side approximately 40 hours post-mortem for determination of Shear Force per Slice (SFS) tenderness. The SFS tenderness determination was performed after two days of aging, after seven days of aging and after fourteen days of aging- cement . Period of cement, of d Aging- Nitrogen Control PSI 25 Difference Force c ie Shear- kg ment Powder Slice (SSF) 2 25.3 19.7 5.6* 7 16.3 14.1 2.2 14 15.9 14.0 1.9 % of Softness (SSF > 21.3 kg) 2 26.7 76.7 -50.0 7 93.2 96.7 -3.4 14 90.0 96.7 -6.7 * P < 0.05 Table 1 - Tenderness of Boneless Loin Example 2 One side of twenty-five carcasses was injected twice at a single location in the center of the loin muscle. The injected side was alternated between carcasses. The injection comprised air using a perforated device with 4 needles. The injection was given pre-tightening, approximately 40 minutes post-mortem. The sides opposite the injected sides served as controls. Loin steaks and shoulder steaks were removed from each side approximately forty hours post-mortem for determination of Shear Force per Slice (SFS) tenderness. The determination of the tenderness... SSF analysis was performed after two days of aging, after seven days of aging, after fourteen days of aging, and after twenty-one days of aging. The results were tabulated for all carcasses and for RR rib and marbled carcasses only. Aging, d Control Ar Difference 2 25.67 24.36 -1.31 7 21.16 19.42 -1.74 14 18.53 15.82 -2.71* 21 15.91 16.03 0.12 * P < 0.06 Table 2 - Shear Force per Slice, all the carcasses Figure 18 graphically illustrates the results from Table 2. More specifically, Figure __ graphically illustrates- 1. The percentage of tenderness of the loin per day of aging was measured for all carcasses, with the results shown for control carcasses versus air-treated carcasses. Twenty-four carcasses were evaluated. Aging, d Control Air Difference 2 23, 29 22.13 -1.16 14 18.99 18.73 -0.26 21 17.54 16.38 -1.16 Table 3 - Shear Force per Slice, all the carcasses Figure 19 graphically shows the results of Table 3. More specifically, Figure __ shows the graph. The percentage of shoulder tenderness per day of aging was measured for all carcasses, with the results shown for control carcasses versus control carcasses. treated with air. Twenty-five carcasses were evaluated. Aging, d Control Air Difference 2 24.99 23.80 -1.19 7 20.90 18.66 -2.24 14 17.73 15.06 -2.67* 21 15.88 15.04 -0.84 ★ P < 0.07 Table 4 - Shear Force per Lom Slice bo, RR Rib Specs and Marbled Only Figure 20 graphically shows the results of Table 4. More specifically, Figure __ shows graph- 1. This study aimed to measure the percentage of tenderness of the loin per day of aging for RR rib and marbled carcasses only, with the results shown for control carcasses versus air-treated carcasses. Eighteen carcasses were evaluated. carcasses. Aging, d Control Air Difference 7 23.53 21.16 -2.37* 14 19.21 18367 -0.54 21 17.67 15.65 -2.02* ★ P < 0.09 Table 5 - Shear Force per Slice of Pa Lettuce, Rib Specs and Marbled Only Figure 21 graphically shows the results from Table 5. More specifically, Figure __ graphically shows the percentage of shoulder tenderness per day of aging for RR rib and marbled carcasses only, with the results shown for control carcasses versus air-treated carcasses. Twenty-one carcasses were evaluated. Although the system and method have been described with reference to the injection of a compressed gas, it should be understood that other fluids, liquids for example, can be injected into the meat to tenderize it. Although the invention has been described with reference to preferred embodiments, those skilled in the art will recognize that alterations can be made in form and detail without abandoning the spirit and scope of the invention. tion.

Claims

CLAIMS 1. A method for tenderizing meat, characterized by the fact that it comprises making a first insertion by inserting at least one hollow elongated element into a part of a carcass that has not yet hardened, the hollow elongated element including at least one opening for the passage of fluid, and injecting fluid into the carcass part by pumping fluid into the first insertion, through the hollow elongated element and out of at least one opening.

2. Method according to claim 1, CHARACTERIZED in that it further comprises sterilizing the meat upon first insertion.

3. Method according to claim 1, CHARACTERIZED in that the elongated hollow element is a needle.

3. Method according to claim 1, CHARACTERIZED in that the carcass part is a muscle or group of muscles of the carcass.

4. Method according to claim 3, CHARACTERIZED in that the muscle or group of muscles is not cut from the bone before the fluid is injected.

5. Method according to claim 3, characterized in that the muscle or group of muscles is cut from the bone before the fluid is injected.

6. Method according to claim 1, characterized in that the fluid is injected before the Rigor mortis.

7. Method according to claim 6, Characterized by the fact that the fluid is injected 24 hours after the animal's death.

8. Method, according to claim 6, CHARACTERIZED by the fact that the fluid is injected 12 hours ago after the animal's death.

9. Method, in accordance with the claim 1, CHARACTERIZED by the fact that it additionally includes steri To smooth the needle.

10. Method according to claim 1, CHARACTERIZED in that injecting fluid comprises injecting gas.

11. Method according to claim 10, CHARACTERIZED in that injecting fluid comprises injecting gas. to eject a mixture of gases.

12. Method according to claim 1, CHARACTERIZED in that injecting fluid comprises injecting a liquid.

13. Method according to claim 12, CHARACTERIZED in that injecting fluid comprises injecting the liquid under high pressure.

14. Method according to claim 1, Characterized by the fact that pumping is continuous. until a visible dilation is noticed in the carcass area. here.

15. Method according to claim 1, Characterized by the fact that the needle is removed and reinserted. ridden in a position away from the first insertion.

16. Method according to claim 1, CHARACTERIZED in that it further comprises multiple removals and reinsertions of the elongated hollow element for multiple gas injections.

17. Method according to claim 16, CHARACTERIZED in that it further comprises sterilizing the elongated hollow element between removals and reinsertions.

18. Tenderized meat product, CHARACTERIZED in that it comprises a meat product from a carcass part, wherein the carcass part is tenderized by the insertion of at least one hollow elongated element within the carcass part, the element including at least one opening for the passage of fluid, and fluid is injected into the carcass part by means of pumping gas through the element and out of at least one opening.

19. Tenderized meat product, according to claim 18, CHARACTERIZED in that the meat product includes at least one injection passage from the insertion of at least one element.

20. Thin or terminal cuts of meat, CHARACTERIZED by having a slicing strength substantially consistent with that of a tenderized cut of meat.

21. Meat portion, CHARACTERIZED by comprising a tough cut of meat that includes connective tissue, the tough cut of meat having a slicing strength substantially consistent with that of a tender meat portion. city.

22. Meat portion, CHARACTERIZED by comprising a tough cut of meat which includes fat, the tough cut of meat having a slicing strength substantially consistent with that of a tenderized meat portion.

23. Meat portion, CHARACTERIZED by comprising a muscle group or circular muscle that has a slicing strength substantially consistent with that of tenderized meat portion.

24. Meat tenderizing apparatus, CHARACTERIZED by comprising an injection apparatus and a sterilization assembly, the injection apparatus comprising at least one hollow elongated element, the element having a front end and a rear end, a plurality of openings being provided along the element, the rear end of each element being attached to a base, and a hose being operatively attached to the base.

25. Apparatus, according to claim 24, CHARACTERIZED in that the sterilization assembly comprises a set of bellows provided through at least part of a length of the element, the bellows assembly including a low-pressure steam supply inlet near the rear end of the element, where a plate is provided near the front end of the needle to cap the bellows assembly, the plate including at least one hole for expelling steam through it.

26. Apparatus according to claim 24, characterized in that the sterilization assembly includes to provide a front of spring assembly and a current conductor with cauterizing capability for the end-element.