Fiber-Orienting Grinder Plates for Uniform Meat Texture

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Solution Overview

Problem

Current meat processing technologies result in uneven cooking shapes and a tough, rubber-like texture due to excessive contraction of muscle fibers caused by high pressure and speed, leading to uncontrolled protein binding and release of myosin/actin from meat cells.

Innovation Solution

The use of spherical geometry in grinder and orifice plates to create a venturi effect, which aligns meat fibers by accelerating them through a series of apertures with gradually reducing diameters, minimizing protein release and controlling fiber orientation for better texture and cooking shape.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Strength

If high pressure and high speed are used in meat processing, then protein extraction and binding are enhanced, but muscle fiber contraction increases causing tough texture and uneven cooking shapes

Engineering Contradiction:

Improveprotein binding strengthVSAvoidmuscle fiber contraction

Core Design Contradiction:

StrengthVSObject-affected harmful factors

Solution Approach 1:

The patent changes the physical parameters of processing by using low pressure and low speed conditions, fundamentally altering the processing regime from high-intensity to gentle handling. This parameter change prevents excessive muscle fiber contraction while still achieving adequate protein extraction through extended processing time

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent employs periodic or intermittent processing actions rather than continuous high-intensity processing. By using multiple passes through the grinder at low speed with intermediate resting periods, the system allows muscle fibers to relax between processing cycles, preventing cumulative contraction damage

Inventive Principle:

Principle #19Periodic action

2Productivity

If high speed processing with complicated flow paths is used, then processing efficiency increases, but meat cells are massaged and worked causing release of myosin/actin and fiber contraction

Engineering Contradiction:

Improveprocessing speedVSAvoidmyosin/actin release

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

The patent inverts the conventional approach by using low speed instead of high speed, and simple flow paths instead of complicated ones. This inversion fundamentally changes the processing mechanism from intensive cell disruption to gentle material handling, preventing unwanted protein release while maintaining productivity through alternative means

Inventive Principle:

Principle #13The other way round (Inversion)

Solution Approach 2:

The patent divides the processing into multiple sequential passes through the grinder rather than one high-speed pass. This segmentation allows the material to be processed in stages with intermediate resting periods, achieving thorough protein extraction without excessive cell disruption at any single moment

Inventive Principle:

Principle #1Segmentation

3Strength

If extended tumbling and massaging time is used to increase protein extraction, then binding strength increases, but muscle fibers contract and shorten causing odd cook shapes and rubber-like texture

Engineering Contradiction:

Improvebinding strengthVSAvoidprocessing time

Core Design Contradiction:

StrengthVSDuration of action of moving object

Solution Approach 1:

The patent uses periodic processing with intermittent resting periods rather than continuous extended processing. The meat product is processed for a period, then allowed to rest and relax, then processed again. This periodic approach achieves cumulative protein extraction and binding strength development without continuous muscle fiber contraction that would occur with extended continuous processing

Inventive Principle:

Principle #19Periodic action

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 approach reduces the release and mixing of myosin with actin, resulting in a better bite and controlled cook shape, with the meat fibers being stretched like a noodle for a clean cut and uniform cooling, thereby improving the texture and consistency of the final product.

Implementation Method 1

The use of spherical geometry in grinder and orifice plates to create a venturi effect, which aligns meat fibers by accelerating them through a series of apertures with gradually reducing diameters

Methodology Applied

Scientific EffectVenturi effect: Venturi Effect

Implementation Method 2

The present invention relates to an apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product

Methodology Applied

Scientific EffectAcceleration:

Data Source

PatentUS9604223B2Fiber orienting technology for a grinding machine

Publication Date: 2017.03.28 FORMTEC

AI summary

An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.