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US 4,052,890 AGranted
Measuring the tenderness of cooked beef
AssigneeArmour and Company
InventorsHenry W. Kammlah, Harold K. Herring, Duane E. Koch
Life of this patent
Estimating the term…
Abstract
A method for testing cooked beef rounds to determine their tenderness by pressing a pointed probe into that portion of the Semimembranosus muscle of a cooked round which is proximal to the rump roast, and measuring the force required to penetrate the muscle to a predetermined depth.
Claims3
In a process for determining the tenderness of cooked rounds of beef, the steps of pressing a pointed probe into the proximal end portion of the Semimembranosus muscle of cooked beef to a pedetermined depth, and measuring the maximum force of penetration.
Dependencies are inferred from the claim text.