Tenderization of meat

Details Tenderization of meat Tenderization of meat

2003-01-29

2009-02-03

Corbin, Arthur L (Department: 1794)

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Involving wave energy of the sonic or pulsating type

C426S281000, C426S641000

Reexamination Certificate

active

07485331

ABSTRACT:
Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about 14%.

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