Reducing the development of pale, soft and exudative pork

Details Reducing the development of pale, soft and exudative pork Reducing the development of pale, soft and exudative pork

1991-02-19

1992-02-04

Little, Willis

Butchering

Miscellaneous

426321, 426332, A22B 500

Patent

active

050856154

ABSTRACT:
Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at least a portion of the carcass, such as the ham portion of a hog, is slit in order to form a pocket therewithin. In the preferred embodiment, the pocket is formed generally between the primary hind leg muscles of a hog and generally along its femur. Then, a quantity of solid carbon dioxide is inserted into the pocket area formed by the slit, preferably while the carcass is within a meat cooler environment. During the relatively short time that the solid carbon dioxide is fully sublimed, the temperature within the inside and throughout the area treated is reduced. This procedure is accomplished rapidly enough so that the onset of pale, soft and exudative characteristics is substantially prevented.

REFERENCES:
patent: 4028774 (1977-06-01), Allan et al.
patent: 4190100 (1980-02-01), Wallace
patent: 4219907 (1980-09-01), Fuller
patent: 4551338 (1985-11-01), Wallace
patent: 4594253 (1986-06-01), Fradin
patent: 4659578 (1987-04-01), Schlegel
patent: 4839181 (1989-06-01), MacMurry et al.
L. L. Borchert and E. J. Briskey, "Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem", Journal of Food Science, 1964, vol. 29, No. 2, pp. 203 to 209.
E. J. Briskey, "Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature", Advances in Food Research, vol. 13, 1964, pp. 159 to 167.

Affiliated with

Also associated with

Rating

Reducing the development of pale, soft and exudative pork does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Reducing the development of pale, soft and exudative pork, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Reducing the development of pale, soft and exudative pork will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-344871