De-boned Rib Meat Product Preparation Process
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional barbeque-style ribs with embedded rib bones are messy, embarrassing, and pose health risks due to their irregular shape and hardness, making them difficult to consume and less appealing for fine dining, while existing boneless rib products lack the natural appearance and consistency of unprocessed meat.
Innovation Solution
A process for preparing a de-boned, substantially intact length of rib meat by cooking it to a sufficient temperature and time to remove rib bones while maintaining its natural consistency and shape, allowing for easy consumption with utensils and avoiding the tediousness of navigating around bones.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional barbeque-style ribs with embedded rib bones are used, then the product retains natural appearance and structure, but it is messy, embarrassing, and poses health risks making it difficult to consume
Solution Approach 1:
The patent removes the rib bones from the rib meat to create a boneless rib product. This extraction of the harmful component (bones) eliminates the messiness and health risks associated with conventional ribs while preserving the natural appearance and structure of the meat, making it easier to consume with utensils
Solution Approach 2:
The patent segments the rib structure by separating the meat from the bones, then restructures the boneless meat into a form that resembles natural ribs. This segmentation allows the removal of problematic bone elements while maintaining the desirable external form and texture of traditional rib meat
2Ease of operation
If rib bones are removed to create boneless rib products, then ease of consumption is improved, but the natural appearance and consistency of unprocessed meat is lost
Solution Approach 1:
The patent applies preliminary cooking or treatment to the rib meat before bone removal to maintain its structural integrity and natural appearance. This preliminary action ensures that when bones are extracted, the meat retains its natural consistency and resembles unprocessed rib meat, avoiding the need for subsequent restructuring
Solution Approach 2:
The patent maintains different local qualities within the boneless rib product - the external surface retains the natural appearance and texture of unprocessed rib meat, while the internal structure has had bones removed. This localized application of bone removal preserves the natural aesthetic while achieving ease of consumption
3Productivity
If rib meat is cooked to remove bones while maintaining intact structure, then the product becomes ready-to-eat and easier to consume, but requires precise temperature and time control
Solution Approach 1:
The patent utilizes controlled changes in temperature and cooking time parameters to achieve bone removal while maintaining meat integrity. By optimizing these parameters, the process transforms the raw rib meat into a ready-to-eat product with precise control over the cooking conditions, ensuring consistent results without excessive complexity
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
The process results in a ready-to-eat, de-boned rib meat product that is more palatable, easier to consume, and less messy, enhancing the dining experience and increasing demand for barbeque-style rib products by eliminating the stigma associated with traditional bone-in ribs.
Implementation Method 1
cooking a length of rib meat having at least one rib bone embedded therein at a temperature and for a time sufficient to enable the removal of at least one of the rib bones
Data Source
AI summary
A cooked and de-boned substantially intact slab of rib meat is provided. A process for preparing a de-boned rib meat product from a pork or beef rib cut is also provided. The process for preparing the rib meat product involves cooking a length of rib meat having rib bones embedded therein at a temperature and for a time sufficient to enable the removal of the rib bones from the length of rib meat, while maintaining a substantially intact length of rib meat.