Method for the manufacture of pre-rigor sausage

Abstract

A method for economically retrieving pre-rigor lean and fat for pork sausage from a butcher hog; barrow (a male pig that has been castrated) or gilt (female pig less than six months old that has never been pregnant), (a pig approximately 285 lbs live weight, 6 months old and ready for market with no abnormalities). Retrieving pre-rigor pork sausage from a butcher hog is not known currently in the industry because the perception is that it is not economically feasible. The process technology as disclosed and claimed herein is a new method for economically retrieving and processing certain sections of a butcher hog for producing ground pork sausage while maintaining the value from the primal cuts. The ground pork sausage from this process has comparable texture, color, consistency and other characteristics as compared to the pork sausage retrieved from the older sows, which are typically utilized in industry. In the present technology as disclosed and claimed herein, the process harvests certain sections from butcher hogs at 1 hour to 1 hour and 45 minutes post mortem. The process harvests certain sections of the butcher hog pre-rigor meat including the picnic, jowl, cheek meat, temple, head back, pate and trace lean.

Dependencies are inferred from the claim text.