Meat tenderizing method

Details Meat tenderizing method Meat tenderizing method

1978-11-17

1980-09-23

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426641, 426652, A23L 131

Patent

active

042243491

ABSTRACT:
Aqueous solutions containing 2 or more chloride salts, selected from KCl, NaCl, MgCl.sub.2 and CaCl.sub.2, are injected into meats to enhance tenderness. Concentration of the compounds ranges from 0.3 molar to 2.0 molar when KCl and NaCl are used and from 0.05 molar to 0.6 molar when MgCl.sub.2 and CaCl.sub.2 are used. Injection amounts range from 2% to 10% of the weight of the meat being treated.

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patent: 3097952 (1963-07-01), Bresette
patent: 3505082 (1970-04-01), Miller
patent: 3681095 (1972-08-01), Inklaar

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