Method of tenderizing meat

Details Method of tenderizing meat Method of tenderizing meat

1996-07-11

2000-01-18

Cano, Milton

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426650, 426652, 426442, A23L 1318, A22C 900

Patent

active

060155809

ABSTRACT:
Meat tenderization is achieved in a closed vessel in which the meat is placed, the vessel having a liquid medium therein, which may be a marinade, of a depth at least sufficient to cover the meat, and an air passageway port. A vacuum pump is connected to the port and a high vacuum is pulled on the interior of the vessel. While a high vacuum is maintained, the level of vacuum is rapidly cycled. The rapid variation of vacuum serves to tear and disrupt muscle and connective tissue in the meat and to increase absorption of the marinade.

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