Slow compression stretch packaging
AssigneeEmpire Technology Development LLC
InventorBenjamin William Millar
Life of this patent
Estimating the term…
Abstract
A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.
Claims22
Apparatus for stretching fibers of meat upon cooling to prevent toughening of the meat comprising:
- a rigid ring for placing around the meat;
- and
- a length of thread for winding around the rigid ring, a first end of the length of thread secured fixedly on a first side of the rigid ring and a second end of the length of thread secured movably on a second side of the ring such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat,
- wherein the rigid ring and the thread are adapted for placement around the meat when the meat is at a first temperature, and as the meat cools to a second, lower temperature, the thread contracts in length according to a coefficient of thermal expansion of the thread, a linear contraction along the length of thread along the rigid ring translating to a constriction of the at least one winding around the meat to place a compressive force on the meat, thus minimizing longitudinal contraction of the meat by forcing longitudinal elongation.
A method for stretching meat fibers upon cooling to prevent toughening of meat, the method comprising:
- providing a rigid ring, the rigid ring comprising a length of thread wound around the rigid ring, a first end of the length of thread secured fixedly to a first side of the ring and a second end of the length of thread secured movably to the length of thread such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat;
- placing the rigid ring with the length of thread winding around the meat along a length of the meat at a first temperature;
- placing the length of thread on the second side of the rigid ring, for forming at least one winding, around the meat;
- and
- cooling the meat, the rigid ring and the length of thread from the first temperature to a second, lower temperature, causing thermal contraction of the meat, the rigid ring and the length of thread, wherein a thermal contraction of the length of thread along the rigid ring translating to a compressive force on the at least one winding around the meat to place a compressive force on the meat, the cooling thus minimizing contraction of the meat.
Dependencies are inferred from the claim text.