Meat Tenderization via Pelvic Suspension and Electrical Stimulation
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Solution Overview
Problem
There is a need for a meat tenderization method that incorporates aspects of the Tenderstretch method in a manner consistent with existing commercial meat production operations and commercial chain speeds, which involves stretching certain muscles of the carcass before rigor mortis to enhance tenderness.
Innovation Solution
The method involves separating at least one vertebra of the carcass, hanging it by pelvic suspension, and applying electrical stimulation to specific muscles, followed by suspension using the Achilles tendon before chilling, while maintaining commercial chain speeds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the Tenderstretch method is implemented with pelvic suspension and muscle stretching, then meat tenderness is improved, but commercial chain speeds and processing efficiency are disrupted
Solution Approach 1:
The processing method is divided into discrete, rapid steps: hip joint separation, vertebral column separation, pelvic suspension, electrical stimulation, and Achilles suspension. Each step is designed to be performed quickly at commercial chain speeds, allowing the complex Tenderstretch protocol to be integrated into existing high-speed processing lines without disruption
Solution Approach 2:
The hip joint and vertebral column are separated preliminarily while the carcass is still moving through the processing line, before rigor mortis sets in. This preliminary action prepares the carcass for pelvic suspension and muscle stretching, ensuring the tenderization process begins at the optimal physiological moment without stopping the production line
2Strength
If vertebrae are separated and pelvic suspension is applied to stretch muscles, then muscle stretching and tenderness are enhanced, but processing complexity increases
Solution Approach 1:
The pelvic suspension mechanism serves multiple functions simultaneously: it stretches the muscles, positions the carcass for electrical stimulation, and maintains tension during the tenderization process. This multi-functionality reduces the need for separate devices for each operation, simplifying the overall system despite the multiple processing steps
Solution Approach 2:
The pelvic suspension acts as an intermediary mechanism between the hip joint separation and the final Achilles suspension. It provides a transitional state that enables effective muscle stretching while maintaining compatibility with existing processing equipment and workflows, bridging the gap between different processing stages
3Strength
If electrical stimulation is applied to carcass musculature, then meat tenderness is improved, but energy consumption and processing time increase
Solution Approach 1:
Electrical stimulation is applied in periodic pulses rather than continuously, with specific pulse durations and intervals optimized to achieve maximum muscle relaxation and tenderness improvement. This periodic application reduces overall energy consumption while maintaining the physiological effectiveness of the stimulation protocol
Solution Approach 2:
The electrical stimulation is applied continuously during the pelvic suspension phase without interrupting the processing flow. By maintaining continuous useful action during the suspension period, the system achieves effective tenderness improvement without requiring additional processing time or energy-intensive intermittent operations
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 effectively tenderizes meat by stretching and stimulating muscles, improving tenderness without disrupting the efficiency of commercial meat processing operations.
Implementation Method 1
Electrical stimulation is then applied to portions of the carcass' musculature
Implementation Method 2
the carcass is suspended from a physiological site in the pelvic region
Implementation Method 3
one or more vertebrae of the carcass are separated to stretch certain muscles on the carcass
Data Source
AI summary
Methods and systems for extending or stretching muscles on an animal carcass by separating a hip joint of the carcass. Hip joint separation may be carried out while the carcass is suspended from a conveyor system as part of a commercial meat processing operation.