Boneless Rib-Meat Product Stacked Configuration
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Solution Overview
Problem
The meat-producing industry faces increased costs due to heavier carcasses, which result in inefficiencies in processing and manufacturing, as consumers are not interested in larger portion sizes, leading to discarded meat portions and decreased drop credit values.
Innovation Solution
New meat products and processing techniques that involve positioning and securing boneless rib-meat portions in a stacked configuration, using alternating raised surfaces and depressions, and cooking them to bind together, allowing for the creation of aesthetically pleasing and economically viable products that maximize carcass utilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional meat processing methods are used for heavier carcasses, then processing capacity is maintained, but manufacturing costs increase and consumer satisfaction decreases due to larger portion sizes
Solution Approach 1:
The carcass is divided into multiple smaller portions that can be processed individually while maintaining efficient use of the entire carcass. This segmentation allows traditional processing methods to be applied to smaller units, reducing overall manufacturing costs while maintaining consumer-friendly portion sizes.
Solution Approach 2:
Multiple meat portions are stacked and nested within each other in a space-efficient configuration. This nesting approach maximizes the utilization of the entire carcass weight while creating compact, consumer-friendly portion sizes that can be easily processed and stored.
2Loss of substance
If larger portion sizes are produced from heavier carcasses, then carcass utilization increases, but consumer interest decreases and drop credit values decrease
Solution Approach 1:
The carcass is segmented into multiple smaller portions rather than creating fewer larger portions. This segmentation maintains high carcass utilization efficiency while producing consumer-friendly portion sizes that align with market preferences, thereby maintaining drop credit values.
Solution Approach 2:
The meat portions are arranged in a vertical stacked configuration rather than horizontal arrangement. This dimensional change allows for compact packaging and storage while maintaining the illusion of substantial portion size, satisfying both carcass utilization requirements and consumer preferences.
3Ease of operation
If meat portions are discarded to maintain traditional product sizes, then consumer preferences are met, but economic value is lost through decreased drop credit values
Solution Approach 1:
Multiple meat portions are nested within each other in a stacked configuration, allowing the use of previously discarded trim portions alongside premium cuts. This nesting approach creates economically viable products that satisfy consumer preferences for traditional sizes while maximizing economic value from the entire carcass.
Solution Approach 2:
Different meat portions, including previously discarded trim portions, are merged into unified stacked products. This combining approach creates new economically viable products that meet consumer preferences while recovering economic value from portions that would otherwise be discarded.
4Device complexity
If traditional processing methods are used, then manufacturing processes remain simple, but throughput is limited and storage efficiency is low
Solution Approach 1:
The stacked nested configuration of meat portions allows for compact packaging and storage, increasing storage efficiency without requiring complex processing equipment. This nesting approach enables higher throughput by reducing the space required per unit while maintaining processing simplicity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method enables fabricators to effectively utilize the entire carcass, increase throughput, enhance drop credit values, and produce innovative meat products, thereby controlling costs and maintaining consumer preferences for recognizable portion sizes.
Implementation Method 1
securing the stacked boneless rib-meat portions via cooking to cause the boneless rib-meat portions to bind together
Implementation Method 2
cooking them to bind together
Data Source
AI summary
The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.