Butchering – Tenderizers
Reexamination Certificate
2008-03-04
2008-03-04
Price, Thomas (Department: 3643)
Butchering
Tenderizers
Reexamination Certificate
active
11104754
ABSTRACT:
A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.
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Bell Brian W.
Dolezal Howard G.
Grose Darren J.
Cargill Incorporated
Price Thomas
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