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Apparatus and Process for the Rapid Tenderization of Meat
Patent Number: 6110034
Docket Number: 12894
Serial Number: 9208449
Date Patented: 08/29/2000
Agricultural Research Service
Date Issued:
August 29, 2000
Abstract:
The invention is a new way to rapidly tenderize poultry breast meat after it is removed from the bone during poultry processing. The invention replaces current tenderization techniques, requiring as much as six-to-eight hours of on-bone aging and chilling to attain desired tenderness. However, this time can be reduced using a new mechanical process of clamping and rapid chilling of breast meat on-line. By applying pressure hydraulically or manually, the invention prohibits muscle fibers from contracting and toughening during rigor mortis. The
invention consists of large plates that can be made from stainless steel, aluminum, plastic or other materials that can be placed in direct contact with food. Meat placed in the pressurized plates can be chilled from 30 minutes to two hours, depending on desired tenderness.
Inventor:
John A. Cason
Russell Agricultural Research Center
Athens, Georgia 30613
(706) 546-3360 / Fax: (706) 546-3633
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