Meat tenderization process for a microwavable meat product

Abstract

A meat tenderization process for a microwavable meat product is disclosed. The multi-step process takes whole primals, specifically of canner and cutter grade, and prepares them with a solution including proteolytic enzymes. The proteolytic enzymes include a mixture of bromelin, ficin and papain. The first step of the process is to inject the primals with the proteolytic enzyme and flavor solution. The second step includes the tumbling of the primal for a period of time at a certain pressure and rpm. The third step includes the vacuum bagging of the primal at certain pressures, during this step the primal assumes an elongated cylindrical shape with a diameter. The fourth step is placing the bagged primal in a heated environment at a specific temperature range for a specific time period range. The fifth step is rapidly cooling the bagged primal to a specific temperature within a certain time period. The sixth step is the final cooling step, cooling the primal to a final temperature. At this point the primal is cut and packaged for the consumer. The last step of the process occurs when the consumer microwaves the product, where one of the proteolytic enzymes is activated. The final "steak" product is of good flavor and texture, without the toughness and poor texture of an untreated microwaved "steak". The instant invention is designed to produce a meat product specifically to be heated/cooked in a microwave oven.

Dependencies are inferred from the claim text.