Process for making a boneless pork back rib product

Details Process for making a boneless pork back rib product Process for making a boneless pork back rib product

2006-04-04

2006-04-04

Price, Thomas (Department: 3643)

Butchering

Carcass subdivision

Automatic control

Reexamination Certificate

active

07022007

ABSTRACT:
The present invention is a method for cutting pork to create a meat cut that mimics a slab of pork rib meat. The method involves injecting a center cut boneless pork loin with a seasoning solution and tumbling the boneless pork loin. The method then includes sealing the boneless pork loin within a hermetic enclosure and chilling the enclosed boneless pork loin to a temperature less than 25 degrees Fahrenheit. The method then further includes removing the chilled boneless pork loin from the enclosure and forming the chilled boneless pork loin into a desired shape. Finally, the method includes cutting the chilled and formed boneless pork loin into a thickness and a length to mimic a slab of pork rib meat to create a boneless loin back rib. The meat cut can be sold as a raw cut or as a pre-cooked cut that is vacuumed packed either dry or with a marinade. The resulting meat cut includes, no bones, only the Longissimus muscle and the Spinalis muscle, and is not made from restructured pork.

REFERENCES:
patent: 3940998 (1976-03-01), Sourby et al.
patent: 4072763 (1978-02-01), Mart
patent: 6040013 (2000-03-01), Karales
patent: 2002/0127963 (2002-09-01), Mickelsen
patent: 2004/0241296 (2004-12-01), Roth
patent: 2005/0112271 (2005-05-01), Pickarski
Advertisement entitled “BBQ Pork Steak Rib-Shape” by Maid-Rite Steak Company, Inc., Dunmore, PA, 1997; (2 pages).
The Meat Buyers Guide, North American Meat Processors Association, Reston, VA, 1997;(8 pages, including cover, title page, and pages bearing meat cut Nos. 410,411, 412, 412A, 412B, 412C, 412D, 412E, 413, 413A, 413B, 414, 415, 415A, 417 and 417A).

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