Method of preparing a uniformly tender meat product
AssigneeDistinctive Brands, Inc.
InventorDavid E. Purser
Life of this patent
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Abstract
A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork, and mixing an acidulent with the meat to form a pretenderized meat product. Subsequently, the pre-tenderized meat product is mixed with an enzymatic tenderizer and cooked. The finished product is typically packaged in an oxygen-impermeable film, which also contains a microbe-inhibiting atmosphere and an oxygen-moisture scavenging agent.
Claims25
A method of preparing a uniformly tender meat product having an extended shelf life comprising the steps of:
- selecting one or more meat ingredients having at least about 5% of the muscle weight comprised of whole protein tissue fibers from a group consisting of beef, pork, fowl, fish, antelope, bison, deer, and elk as a source ingredient;
- first mixing together an acidulent with the source ingredient to form a pre-tenderized meat product;
- subsequently mixing together an enzymatic tenderizerwith the pre-tenderized meat product to form a tenderized meat product;
- and
- cooking the tenderized meat product to form a finished product.
A method of preparing a uniformly tender meat product having an extended shelf life comprising the steps of:
- selecting one or more meat ingredients having from about 10% to about 90% of the muscle weight comprised of whole protein tissue fibers from a group consisting of beef, pork, fowl, fish, antelope, bison, deer, and elk as a source ingredient;
- first mixing together an acidulent with the source ingredient to form a pre-tenderized meat product;
- subsequently mixing together an enzymatic tenderizer with the pre-tenderized meat product to form a tenderized meat product;
- cooking the tenderized meat product to form a finished product;
- and
- packaging the finished product with an oxygen-moisture scavenging agent and surrounding the finished product with a microbe inhibiting atmosphere using an oxygen-impermeable polymeric film.
A method of preparing a uniformly tender meat product having an extended shelf life comprising the steps of:
- selecting one or more meat ingredients having from about 10% to about 90% of the muscle weight comprised of whole protein tissue fibers from a group consisting of beef, pork, fowl, fish, antelope, bison, deer, and elk as a source ingredient;
- first mixing together an acidulent with the source ingredient to form a pre-tenderized meat product using a vacuum tumbler operating at a pressure of about 20 psi turning about 9 to about 20 rpm for a time period of about 5 to about 30 minutes;
- subsequently mixing together an enzymatic tenderizer with the pre-tenderized meat product to form a tenderized meat product;
- cooking the tenderized meat product to form a finished product at a temperature above about 150° F. until the finished product has a water activity of less than about 85%;
- and
- packaging the finished product with an oxygen-moisture scavenging agent and surrounding the finished product with a microbe inhibiting atmosphere using an oxygen-impermeable polymeric film.
Dependencies are inferred from the claim text.