Back to results
US 2002/0054941 A1Published application
Methods and compositions to enhance tenderness and value of meat
AssigneeBoard of Regents of the University of Nebraska
InventorsChris R. Calkins, Jesus Pablo Velazco De La Garcia, Nancy Coromoto Jerez-Timaure
Life of this patent
Estimating the term…
Abstract
A method of enhancing the tenderness of meat for animal or human consumption by treatment of pre-rigor muscle with the compositions of the invention. It has been found that other quality meat traits can also be enhanced with the method of the invention.
Claims46
A method of enhancing tenderness of animal meat comprising:
- a) slaughter and eviscerate said animal,
- b) excise pre-rigor skeletal muscle of said animal,
- c) apply a composition to said excised skeletal muscle,
- wherein said application comprises injection of said composition into the skeletal muscle and wherein said composition comprises solutions of compounds selected from the group consisting of citric acid, a salt of citric acid, glucose, sodium oxalate, oxamic acid, sodium acetate and combinations thereof.
1 more element
A method enhancing tenderness of animal meat comprising:
- a) slaughter and eviscerate said animal,
- b) maintain skeletal restraint of pre-rigor skeletal muscle of said animal,
- c) apply a composition to said pre-rigor skeletal muscle,
- d) excise said skeletal muscle,
- wherein said application comprises injection of said composition into the pre-rigor skeletal muscle, and wherein said composition comprises solutions of compounds selected from the group consisting of citric acid, a salt of citric acid, glucose, sodium oxalate, oxamic acid, sodium acetate and combinations thereof.
2 more elements
A method of enhancing tenderness of animal meat comprising:
- a) slaughter and eviscerate said animal,
- b) excise pre-rigor skeletal muscle of said animal,
- c) apply a composition to said excised skeletal muscle,
- wherein said application comprises marination in said composition, and wherein said composition comprises solutions of compounds selected from the group consisting of citric acid, a salt of citric acid, glucose, sodium oxalate, oxamic acid, sodium acetate and combinations thereof.
1 more element
Dependencies are inferred from the claim text.