Method of processing meat

Details Method of processing meat Method of processing meat

1996-09-12

1998-02-03

Cano, Milton

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426331, 426332, 426442, 426519, 426652, A23L 1318

Patent

active

057141886

ABSTRACT:
A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30.degree. C. to about 45.degree. C.; and then agitating the meat. The agitating step can comprise mixing and tumbling of the meat. The final meat product can be produced by stuffing the meat into a mold and then cooking.

REFERENCES:
patent: 1635302 (1927-07-01), Alsberg
patent: 1951436 (1934-03-01), Paddock
patent: 2224397 (1940-12-01), Komarik
patent: 2238546 (1941-04-01), Williams et al.
patent: 2812262 (1957-11-01), Wasserman
patent: 2974047 (1961-03-01), Holmes
patent: 3928634 (1975-12-01), Gasbarro
patent: 4036122 (1977-07-01), Langen
patent: 4214518 (1980-07-01), Petsche
patent: 4229458 (1980-10-01), Dreano et al.
patent: 4254151 (1981-03-01), Townsend
patent: 4264631 (1981-04-01), Rose
patent: 4446779 (1984-05-01), Hubbard et al.
patent: 4463026 (1984-07-01), Chandler et al.
patent: 4520718 (1985-06-01), Prosenbauer
patent: 5071666 (1991-12-01), Handel et al.
patent: 5084286 (1992-01-01), Moody
patent: 5200223 (1993-04-01), Simonsen
patent: 5489443 (1996-02-01), Knipe et al.
Gorshkova et al., "Beef curing under electrical and mechanical effects", Proceedings of the European Meeting of Meat Research Workers, vol. III, (32), pp. 22-24, 1986.
Article entitled, "Vacuum Massaging:A Basic Approach", Meat Processing, pp. 42-48, Feb. 1982.
Addis, P.B. et al., "Massaging and Tumbling in the Manufacture of Meat Products", Food Technology, pp. 36-40, Apr. 1979.
Woolen, A., "Growing Interest in Meat Tumbling", Food Manufacture, pp. 35-36, Oct. 1971.
Johnson, V. et al., "An Accelerated Cure for Bacon", Food Technology, pp. 354-358, Sep. 1952.
Suter, D.A. et al., "A Method for Measurement of the Effect of Blood Protein Concentrates on the Binding Forces in Cooked Ground Beef Patties", J. Food Sci., 41:1428-1432, 1976.
Gornall, A.G. et al., "Determination of Serum Proteins by Means of the Biuret Reaction", J. Biol. Chem., 177:751-766, 1949.

Affiliated with

Also associated with

Rating

Method of processing meat does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of processing meat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of processing meat will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-660255