Butchering – Tenderizers
Reexamination Certificate
2000-06-29
2001-10-23
Little, Willis (Department: 3643)
Butchering
Tenderizers
Reexamination Certificate
active
06306029
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to improvements in the treatment of meat for purposes of tenderization and/or killing microorganisms in the meat.
BACKGROUND OF INVENTION
Earlier U.S. patents in the name of John B. Long, U.S. Pat. Nos. 5,273,766; 5,328,403; and 5,841,056, relate to the treatment of meat by explosive discharge, known as the Hydrodyne System. Certain presently pending U.S. patent applications relate to various improvements on the embodiments disclosed in the aforementioned patents (see for example corresponding publications WO 98/38875 and WO 98/54975).
In one such improvement, as disclosed in U.S. application Ser. No. 09/346,738 (see WO 00/01242), the meat is supported within a basket or container, which is substantially accoustically transparent to shock waves, i.e. shock-wave transparent, and of cylindrical configuration spaced within and concentric with a high-strength shock-wave reflective cylinder, the annular space between the cylinders being filled with water or the like, and the inner basket also being filled with water in the spaces between the pieces of meat. The explosive discharge is initiated at or near the inner periphery of the heavy-duty shock-reflective cylinder at two positions spaced 180° from one another, or three positions spaced 120° from one another, or four positions spaced 90° from one another, etc., to provide balanced forces from opposite directions, and the explosive discharge may be produced by detonation of a chemical explosive, such as in strip form extending along the length or height of the heavy-duty shock-reflective cylinder, or from capacitive discharge.
SUMMARY OF THE INVENTION
According to the present invention, the apparatus can be further simplified and the system improved by two relatively simple expedients, these being (1) isolating the water surrounding the meat within the basket (hereinafter sometimes referred to as the “inner cylinder”) from the water in the annular space between the basket (inner cylinder) and the heavy-duty outer cylinder, and (2) providing a seal such as in the form of a water sealing plastic sheet or the like, or a trap door type of structure, or a valve or the like, below the annular column of water between the inner cylinder and the outer cylinder, which seal or trap door or valve (hereinafter generically a “seal”) opens, or is blown open or ruptured when struck by the gas bubble which follows the shock wave, thereby releasing the annular column of water to a catch basin therebelow. This avoids the necessity for a large exterior tank for holding water exterior of the outer cylinder, such as the hemispherical chamber shown in the embodiments of the aforementioned Long patents.
The quick release of water also creates an impedance mis-match and a rapid pressure drop which enhances the rupture of meat connective tissue and microorganism cell walls, producing a pop-corn like effect.
REFERENCES:
patent: 3492688 (1970-02-01), Godfrey
patent: 5273766 (1993-12-01), Long
patent: 5328403 (1994-07-01), Long
patent: 5841056 (1998-11-01), Long et al.
patent: 6120818 (2000-09-01), Long
patent: 6146262 (2000-11-01), Long et al.
patent: 6206773 (2001-03-01), Waits
patent: 99 52374 (1999-10-01), None
patent: 00 01242 (2000-01-01), None
Patent Abstracts of Japan, Publication No. 05336875, Publication Date Dec. 21, 1993, Inventor Suzuki, “Method for softening edible meat by detonation pressure and apparatus therefore”.
Browdy and Neimark
Hydrodyne Incorporated
Little Willis
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