Method for modifying pH within meat products
AssigneeFreezing Machines, Inc.
InventorEldon Roth
Life of this patent
Estimating the term…
Abstract
A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably to a pH above approximately 6.0. The ammonia-based pH modifying material may comprise aqueous ammonia (ammonium hydroxide solution) or a gas including some ammonia gas fraction. The temperature of the meat product may be controlled to a temperature near or just below the initial freezing temperature of the meat product during the time that the pH modifying material is injected. pH decreasing materials may be injected into the interior of the meat product either before or after injection the ammonia-based pH modifying material.
Claims28
A method for treating meat products, the method including the steps of:
- (a) inserting an injection conduit into a meat product so that a fluid communication structure of the injection conduit is positioned within an interior of the meat product;
- and
- (b) forcing an ammonia-based pH modifying material through the injection conduit and the fluid communication structure into the interior of the meat product.
A method for treating meat products, the method including the steps of:
- (a) controlling the temperature of a meat product so that ice crystals are present in the interior of the meat product;
- and
- (a) injecting an ammonia-based pH increasing material into the interior of the meat product while ice crystals are present in the interior of the meat product.
A method for treating a meat product, the method including the steps of:
- (a) forcing a first pH modifying material into the meat product from within the interior of the meat product, the first pH modifying material effecting a first change in the pH within the interior of the meat product;
- and
- (b) after the step of forcing the first pH modifying material into the meat product, forcing a second pH modifying material into the meat product from within the interior of the meat product, the second pH modifying material effecting a second change in the pH within the interior of the meat product, the second change being opposite to the first change in the pH.
Dependencies are inferred from the claim text.