Method for preparing sliced meat portions

Details Method for preparing sliced meat portions Method for preparing sliced meat portions

1995-04-19

1997-05-20

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426513, 426641, 426644, A23L 1315, A23L 1318

Patent

active

056310358

ABSTRACT:
One or more portions of whole muscle meat are injected with a liquid comprising oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or portions are placed in a tray, and conformed generally to a desired final shape by the use of a low pressure, and are frozen to a temperature of minus 18.degree. C. into a condition in which the meat is mechanically rigid. The body of meat is pressed under high pressure into the final shape to produce a block of meat of substantially uniform cross-section. The block may be sliced to provide steaks of uniform thickness, uniform cross-section and uniform density, and may conveniently be vacuum sealed prior to cooking.

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Smith, "Restructured Meat Products," CSIRO Meat Research Record, p. 7 (1983).
Lampila, "Comparative Microstructure of Red Meat, Poultry and Fish Muscle" Journal of Muscle Foods (1990) pp. 247-267.
Skaara, "The Structure and Properties of Myofibrillar Proteins In Beef, Poultry, and Fish" Journal of Muscle Foods (1990) 269-91.

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