Method and apparatus for tenderizing meat
AssigneeCargill, Incorporated
InventorsBrian W. Bell, Howard G. Dolezal, Darren J. Grose
Life of this patent
Estimating the term…
Abstract
A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.
Claims32
A method for treating a carcass of a bovine red meat slaughter animal, the method comprising:
- separating a vertebra of the carcass prior to rigor mortis;
- electrically stimulating the musculature of the carcass;
- and
- disinfecting the carcass.
A method for treating a carcass of a bovine red meat slaughter animal, the method comprising:
- separating a vertebra of the carcass prior to rigor mortis;
- and
- focusing electric current along the animal carcass midsection to provide an animal carcass having electrically stimulated muscles in the midsection and non-electrically stimulated muscles in the anterior and posterior end sections.
A method for processing an animal carcass having at least a first section and a second section, the first section having a substantially lower muscle thickness than the second section, the method comprising:
- separating a vertebra of the carcass prior to rigor mortis;
- focusing electric current to the first section to stimulate the muscle of the first section;
- and
- isolating the second section, such that the electric current applied to the first section is inhibited from stimulating the muscle of the second section.
Dependencies are inferred from the claim text.