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US 4,066,790 AGranted
Canned meat products of improved tenderness
AssigneeSwift & Company
InventorsFrancis G. Connick, Harry F. Bernholdt
Life of this patent
Estimating the term…
Abstract
Canned meat items that are subjected to pasturizing temperature treatment are first treated with an enzyme, such as bromelin, which will tenderize the meat and then be inactivated by the pasturizing temperatures.
Claims6
An improved method for producing a pasturized canned meat item of superior tenderness said method comprising:
- introducing into said meat item a functionally sufficient quantity of bromelin enzyme capable of complete thermal inactivation by temperatures within the range of 150.degree.-170.degree. F;
- sealing said meat item containing said enzyme into a container, said container being for delivery of the meat to consumers;
- and processing the sealed container through a single step of heating to pasturizing conditions that will gradually increase the meat temperature to a level within the range of 150.degree.-185.degree. F so as to first activate said enzyme to tenderize all portions of the meat at temperatures below 150.degree. F and then inactivate said selected enzyme.
Dependencies are inferred from the claim text.