Process for treatment of meat

• US 4,992,287 A
• Filed: 07/21/1989
• Issued: 02/12/1991
• Est. Priority Date: 12/02/1986
• Status: Expired due to Term

• Current Assignee: Claude Dreano
• Original Assignee: Claude Dreano
• Inventors: Dreano, Claude
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US07/384,856
• Time in Patent Office: 571 Days
• Field of Search: 426/312, 426/641, 426/665, 426/418, 426/519, 426/281
• US Class Current: 426/418
• CPC Class Codes: A22C 9/00 Apparatus for tenderising meat, e.g. ham tenderising chemically A23L13/00, A23L13/70
• CPC Class Codes: A23B 4/00 General methods for preserving meat, sausages, fish or fish products
• CPC Class Codes: A23L 13/77 by mechanical treatment, e.g. kneading, rubbing or tumbling
• CPC Class Codes: A23L 3/0155 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas

Abstract

A procedure for processing meat to tenderize it and/or improve its texture and its appearance during storage or preservation, characterized by the steps of introducing the meat into an enclosure, placing it under vacuum, pressurizing it to a pressure above atmospheric pressure with a compressed gas, which is preferably sterile, and then returning the enclosure to atmospheric pressure.

Claims

1. A non-pickling process for tenderizing meat and/or improving its appearance to reduce the release of liquids from the meat during cold room storage thereof substantially without risk of loss of weight or color change in said meat, said process comprising the steps of introducing the meat into a rotatable enclosure which is and remains free of liquid or other preservatives, placing the enclosure under vacuum, establishing a pressure within the enclosure which is greater than atmospheric pressure by introducing into said enclosure compressed air which is substantially sterile, rotating said enclosure and then returning said enclosure to atmospheric pressure.

2. A process in accordance with claim 1, wherein the steps of placing the enclosure under vacuum and then establishing a pressure further comprises the steps of repeatedly establishing at least two cycles of low pressure - high pressure within the enclosure, said established high pressure being greater than atmospheric pressure.

3. A process in accordance with claim 1 or 2, wherein a low pressure phase precedes said return of said enclosure to atmospheric pressure and opening the enclosure and removing the meat follows said return of said enclosure to atmospheric pressure.

4. A processing procedure in accordance with claim 3 wherein said procedure is applied to frozen meat during thawing.

5. A processing procedure in accordance with claim 3 wherein said procedure is applied to meat before it is frozen.

6. A processing procedure in accordance with claim 3 wherein said procedure is applied to meat after thawing.

7. A process in accordance with claim 2, wherein said enclosure spins on itself in the manner of a churn during said low pressure - high pressure cycles in said repeated establishment of pressure cycles.

8. A processing procedure in accordance with claim 7 wherein said procedure is applied to frozen meat during thawing.

9. A processing procedure in accordance with claim 7 wherein said procedure is applied to meat before it is frozen.

10. A processing procedure in accordance with claim 7 wherein said procedure is applied to meat after thawing.

11. A processing procedure in accordance with one of claims 1 or 2 wherein said procedure is applied to frozen meat during thawing.

12. A processing procedure in accordance with one of claims 1 or 2, wherein said procedure is applied to meat before it is frozen.

13. A processing procedure in accordance with one of claims 1 or 2 wherein said procedure is applied to meat after thawing.