Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Patent
1986-10-22
1989-03-07
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
426518, 426641, A23L 131
Patent
active
048105147
ABSTRACT:
A method of manufacturing a structured meat product that simulates the tere and appearance of the more expensive quality cut by starting from a lower quality primal cut or wholesale cut. The method comprises the steps of separating the individual muscles and adjacent muscle groups of the wholesale cuts; denuding the muscles (e.g., removal of epimysial or perimysial connective tissue and the like); optionally adding binders or additives (e.g., NaCl/Na.sub.5 P.sub.3 O.sub.10 ; KCl/MgCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 ; and KCl/CaCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 solutions); orienting the separated muscles such that the long fiber direction of each muscle and muscle groups are colinear; passing the fiber aligned muscles and muscle groups through a plurality of reciprocating cutting blades (preferably cutting parallel to the fiber alignment direction); compressing and shaping the cut fiber muscles into a desired cross-sectional form; and slicing the compressed, shaped fiber aligned muscles into individual servings by cutting across the fiber alignment direction. Such a method is capable of structuring chuck into a steak-like product.
REFERENCES:
patent: 4057650 (1977-11-01), Keszler
patent: 4224349 (1980-09-01), Gooch et al.
Board of Regents Acting for and on Behalf of Oklahoma State Univ
Stevenson Robert B.
Yeung George
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