Process for tenderizing meat
OwnerLouis S. Polsterinventor
Life of this patent
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Abstract
Meat is tenderized in the absence of a tenderizing agent by immersing the meat in a liquid bath and maintaining the bath at a controlled temperature within a range that hastens enzymatic tenderizing of the meat.
Claims24
A process of tenderizing meat in the absence of an applied tenderizing agent, comprising immersing the meat in a liquid bath and maintaining the entire volume of the bath at a controlled temperature below a minimum cooked temperature of the meat for a sufficient time to carry out enzymatic tenderization of the meat.
A process of tenderizing meat in the absence of an applied tenderizing agent, comprising immersing the meat in a liquid bath and separately heating laterally adjacent zones of said bath to maintain the entire volume of said bath at a controlled temperature.
A process of tenderizing meat in the absence of an applied tenderizing agent, comprising initially subjecting the meat to a first temperature above a minimum cooked temperature of the meat for a time sufficient to kill surface bacteria without substantial cooking of the surface of the meat, and immersing the meat in a liquid bath and maintaining the bath at a second temperature lower than said first temperature for a time sufficient to carry out enzymatic tenderizing of the meat.
Dependencies are inferred from the claim text.