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US 2004/0166229 A1Published application
Method of processing of meat
AssigneeWolf-Tec Inc.
InventorWolfgang Ludwig
Life of this patent
Estimating the term…
Abstract
The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the alleged temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.
Claims11
A method of processing meat which comprises the steps of contacting bodies of meat with a treating solution;
- agitating said bodies of meat in contact with said treatment solution at a temperature of substantially 45° F. to 60° F. until said bodies of meat are substantially dry;
- and recovering said bodies of meat in a substantially dry state.
A method of processing meat comprising the steps of:
- (a) contacting bodies of meat with a treating solution;
- (b) heating said bodies of meat in contact with said treating solution in an agitator to a predetermined elevated temperature and maintaining said temperature substantially constant while agitating said meat for a period of time sufficient to distribute the treating solution in the meat;
- (c) thereafter cooling the bodies of meat in said agitator while continuing to agitate the meat;
- and
- (d) recovering said bodies of meat in a substantially dry state from said agitator.
2 more elements
A method of processing meat which comprises the steps of contacting bodies of meat with a treating solution;
- agitating said bodies of meat in contact with said treatment solution at a predetermined temperature until said bodies of meat are substantially dry;
- controlling said temperature within ±2° F.;
- and recovering said bodies of meat in a substantially dry state.
Dependencies are inferred from the claim text.