Mechanical Vibration for Meat Tenderization and Curing Time Reduction
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Solution Overview
Problem
Current methods for tenderizing raw meat, such as mechanical tumbling and high hydrostatic pressure, are time-consuming, destructive to tissue structure, and limited in industrial application, particularly for yak meat which is naturally harder and more costly to process.
Innovation Solution
Mechanical vibration of raw meat at frequencies between 30-50 Hz and amplitudes of 1-4 mm for 0.5-3 hours, either standalone or during curing, to induce vibration fatigue and break down connective tissues, improving tenderness and reducing curing time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If mechanical tumbling or hammering methods are used to tenderize meat, then connective tissue is broken down and tenderness is improved, but processing time is extended and tissue structure is excessively destroyed
Solution Approach 1:
The patent applies mechanical vibration at specific frequencies (30-50 Hz) and amplitudes (1-4 mm) to tenderize meat through vibration fatigue. This causes cumulative damage to connective tissues and myofibrillar proteins over time, breaking them down more efficiently than traditional mechanical methods while preserving overall tissue structure. The vibration parameters are optimized to achieve tenderization within 0.5-3 hours, significantly faster than conventional methods.
2Loss of time
If high hydrostatic pressure or shock waves are used to improve tenderness, then processing time is reduced, but equipment complexity and application limitations increase
Solution Approach 1:
The patent replaces complex high-pressure or shock wave systems with a simpler mechanical vibration system. By using vibration fatigue at controlled frequencies and amplitudes, the invention achieves effective tenderization without requiring sophisticated pressure vessels or shock wave generation equipment, making the process more suitable for industrial application.
3Reliability
If yak meat is used, then nutritional value and market demand are improved, but natural hardness and processing difficulty increase
Solution Approach 1:
The patent changes the physical parameters of vibration (frequency 30-50 Hz, amplitude 1-4 mm) to specifically address the harder texture of yak meat. These parameter optimizations enable effective tenderization of yak meat's dense connective tissues while maintaining its nutritional qualities and market appeal, solving the processing difficulty associated with this premium meat type.
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 method effectively enhances meat tenderness, sensory attributes, and safety, facilitating broader market adoption and increased economic benefits by reducing processing time and costs.
Implementation Method 1
The method is a method for improving the tenderness of the products through the principle of vibration fatigue and failure
Implementation Method 2
the raw meat is vibrated to loosen meat tissue and improve meat tenderness
Data Source
AI summary
The present disclosure discloses a method for improving tenderness of raw meat and meat products by mechanical vibration. In the method, the raw meat is vibrated to loosen meat tissue and improve meat tenderness, or is vibrated during curing to reduce curing time while improving the tenderness. The method mechanically vibrates the raw meat to loosen the structure of the raw meat, and ultimately improves the meat tenderness; or vibrates during curing to improve the tenderness while reducing the curing time, effectively ensuring the sensory meat quality. The method of the present disclosure not only effectively solves the problem of the tenderness of meat and meat products, but also improves sensory quality and safety thereof, enables wider popularization and utilization of meat and meat products, and directly increases economic benefits of enterprises and opens up a new way for future development thereof.