Process for the tenderization of meat cuts
AssigneeEmpire Polymers Limited
InventorsRonald Miller, David I. Gray
Life of this patent
Estimating the term…
Abstract
Xanthan gum is used for tenderizing meat cuts, preferably in combination with a curing treatment, in which the meat cut is injected or otherwise treated with an aqueous brine solution to which the Xanthan gum has been added.
Claims3
A process for the preparation of tenderised cooked dressed livestock or poultry meat cuts, said meat cuts ranging in size from an individual slice to a whole carcass, but not including minced or comminuted meat, which comprises the steps of:
- injecting into the meat cuts, prior to cooking, an aqueous brine solution containing 0.05 to 0.3 percent by weight of xanthan gum;
- and
- thereafter cooking said meat cuts.
A process for the preparation of tenderised cooked dressed livestock or poultry meat cuts, said meat cuts ranging in size from an individual slice to a whole carcass, but not including minced or comminuted meat, which comprises the steps of:
- massaging or tumbling said meat cuts, prior to cooking, in an aqueous brine solution containing 0.05 to 0.3 percent by weight of xanthan gum;
- and
- thereafter cooking said meat cuts.
Dependencies are inferred from the claim text.