Perfusion aided meat processing

Details Perfusion aided meat processing Perfusion aided meat processing

1995-01-26

1995-11-07

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Treatment of live animal

426281, 426641, A23L 1314, A23L 1318

Patent

active

054646383

ABSTRACT:
A process for tenderizing, flavoring, cholesterol or sodium extracting or fat binding of meat through perfusion includes the steps of inducing the brain death of a meat-providing animal and leaving the meat-providing animal substantially intact. The circulatory system is accessed and a perfusion fluid generally free of melted fats is injected into the arterial side of the circulatory system of the animal under moderate pressure. Blood and fluid are removed from the circulatory system through a separate vein such as the jugular, thus cleansing the circulatory system of the animal, which acts to flavor or tenderize the meat therein. The perfusion fluid is heated to at least 80.degree. F. (26.7.degree. C.) before infusion. The final result is meat that is unchanged in appearance, but improved in taste, texture and tenderness.

REFERENCES:
patent: 2767096 (1956-10-01), Schotte
patent: 3042529 (1962-07-01), Radouco-Thomas
patent: 3122440 (1964-02-01), Williams
patent: 3511164 (1970-05-01), Strandine et al.
patent: 3818106 (1974-06-01), Kang et al.
patent: 4016292 (1977-04-01), Hood

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