Method of producing fresh meat in which substantial moisture los

Details Method of producing fresh meat in which substantial moisture los Method of producing fresh meat in which substantial moisture los

1989-08-02

1990-07-10

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Cooling, freezing, or treating cooled or frozen product,...

62 64, A23L 100

Patent

active

049405993

ABSTRACT:
A method of producing fresh meat is disclosed, in which substantial moisture loss during production is effectively reduced. The method comprises the steps of applying liquid to the surface of a carcass; subjecting the carcass to a supercold environment for a period of time short enough to substantially prevent freezing of the outermost layers of the flesh of the carcass, but long enough to allow for formation of an ice layer around the carcass. Once the ice layer is formed, the carcass is passed into refrigeration chamber for further cooling. The carcass is kept in the refrigeration chamber for a period of time long enough to lower the temperature of the flesh to a point where substantial deterioration of the flesh is prevented, but short enough to prevent freezing of the flesh.

REFERENCES:
patent: 1969832 (1934-08-01), Beard
patent: 2065358 (1936-12-01), Zarotschenzeff

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