CA1042708A - Method of meat tenderizing - Google Patents
Method of meat tenderizingInfo
- Publication number
- CA1042708A CA1042708A CA287,531A CA287531A CA1042708A CA 1042708 A CA1042708 A CA 1042708A CA 287531 A CA287531 A CA 287531A CA 1042708 A CA1042708 A CA 1042708A
- Authority
- CA
- Canada
- Prior art keywords
- wine
- tenderizing
- meat
- blood
- carcass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 title claims abstract description 15
- 241001465754 Metazoa Species 0.000 claims abstract description 6
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 210000001367 artery Anatomy 0.000 claims abstract description 4
- 210000003462 vein Anatomy 0.000 claims abstract description 4
- 230000035515 penetration Effects 0.000 claims description 3
- 210000004204 blood vessel Anatomy 0.000 claims 1
- 210000001519 tissue Anatomy 0.000 abstract description 3
- 210000001723 extracellular space Anatomy 0.000 abstract description 2
- 230000002792 vascular Effects 0.000 abstract description 2
- 241000282994 Cervidae Species 0.000 abstract 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 241000283973 Oryctolagus cuniculus Species 0.000 abstract 1
- 241001494479 Pecora Species 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 abstract 1
- 210000000709 aorta Anatomy 0.000 abstract 1
- 210000000702 aorta abdominal Anatomy 0.000 abstract 1
- 210000001105 femoral artery Anatomy 0.000 abstract 1
- 210000003191 femoral vein Anatomy 0.000 abstract 1
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 210000001631 vena cava inferior Anatomy 0.000 abstract 1
- 210000002620 vena cava superior Anatomy 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 3
- 208000036366 Sensation of pressure Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
ABSTRACT
"Veno-Ject" is a tenderizing process in which a calculated amount of wine, relative to the size of the dead animal ie. (rabbit, sheep, cattle, swine, deer, moose, etc.) is injected into the vascular sys-tem under pressure from a pump syringe via a major artery ie. (Thorac-ic aorta, abdominal aorta, common carotid, external ilieac or fem-oral arteries, etc.) and the blood is flushed from the venous system via a major vein ie. (internal jugular, superior vena-cava, inferior vena-cava, or femoral veins, etc.) The process is completed once the arterial, capilliary, inter-cellular spaces and venous systems are saturated with wine and the animal is eviscerated and the carcass is allowed to hang at approximately 38°F. for a required period until the wine has reacted on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.
"Veno-Ject" is a tenderizing process in which a calculated amount of wine, relative to the size of the dead animal ie. (rabbit, sheep, cattle, swine, deer, moose, etc.) is injected into the vascular sys-tem under pressure from a pump syringe via a major artery ie. (Thorac-ic aorta, abdominal aorta, common carotid, external ilieac or fem-oral arteries, etc.) and the blood is flushed from the venous system via a major vein ie. (internal jugular, superior vena-cava, inferior vena-cava, or femoral veins, etc.) The process is completed once the arterial, capilliary, inter-cellular spaces and venous systems are saturated with wine and the animal is eviscerated and the carcass is allowed to hang at approximately 38°F. for a required period until the wine has reacted on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.
Description
~sJ~'~7t38 `,, ~ CI ~ TI (j, 7 The in~/ent-ion rsl~tes ~o R co~pletel~ thnrou~h ten(lertzin~ process of meat bg ~eanC of injection via the ~;a~cl~lar sv~te~
~ ost meat to~a~ is tenrlerized e~ternall~ soakin~ or marinadirlF the meat in wine or other s~bstances. The inefficiency of this method is ~vious. The method only allows for surface tenderizing ~hich is very crude or patchy and uncontrollable. The tenderizinF substance has to diffuse on the ~bility of its oTm chemical agents, without the aid of pressure or vascular pathways.
Other methods of tenderizin~ meat are ky injecting a saline solution into the meat by a series of needles. This method is more like a intra_muscular process, and again is very crude and localized compared to our process.
~ lr invention, "Method of Meat l'enderizing"process ls a tenderizing method which starts internally with wine being pumped into a major artery under pres_ sure and blood being drained via a major vein, resulting in a complete pene_ tration of the arterial, capilliary, inter_cellular and venous systems. The wine i5 injected under varying pressures and will penetrate any area of the body of a dead animal which was previously supplied by blood. This method results in the complete penetration of all tissue, rather than a hit and miss patchy diffusion of surface tissue, encountered with soaking meat in wine etc.
Not only is the skeletal meat injected but also the internal organs, which includes the edible organs such as; heart, liver and kidneys.
To emphasize ths exactness of the "Method of Meat Tenderizing" process, every inter_cellular space throughout the meat contains wine or the tender_ izing substance. The advantage of this process is the fact that older animals with normally tougher cuts of meat can now be tenderized, and the body temper_ ature of the animal dissipates more rapidly by the introduction of a cold sub_ stance being injected arterially into the system, which also aids the tenderiz_ ing process.
~ ost meat to~a~ is tenrlerized e~ternall~ soakin~ or marinadirlF the meat in wine or other s~bstances. The inefficiency of this method is ~vious. The method only allows for surface tenderizing ~hich is very crude or patchy and uncontrollable. The tenderizinF substance has to diffuse on the ~bility of its oTm chemical agents, without the aid of pressure or vascular pathways.
Other methods of tenderizin~ meat are ky injecting a saline solution into the meat by a series of needles. This method is more like a intra_muscular process, and again is very crude and localized compared to our process.
~ lr invention, "Method of Meat l'enderizing"process ls a tenderizing method which starts internally with wine being pumped into a major artery under pres_ sure and blood being drained via a major vein, resulting in a complete pene_ tration of the arterial, capilliary, inter_cellular and venous systems. The wine i5 injected under varying pressures and will penetrate any area of the body of a dead animal which was previously supplied by blood. This method results in the complete penetration of all tissue, rather than a hit and miss patchy diffusion of surface tissue, encountered with soaking meat in wine etc.
Not only is the skeletal meat injected but also the internal organs, which includes the edible organs such as; heart, liver and kidneys.
To emphasize ths exactness of the "Method of Meat Tenderizing" process, every inter_cellular space throughout the meat contains wine or the tender_ izing substance. The advantage of this process is the fact that older animals with normally tougher cuts of meat can now be tenderized, and the body temper_ ature of the animal dissipates more rapidly by the introduction of a cold sub_ stance being injected arterially into the system, which also aids the tenderiz_ ing process.
Claims
CLAIM
The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows: A method of tenderizing meat in the form of a carcass comprising the steps of injecting wine under pressure into a major artery while the blood in the arteries and veins is allowed to drain via a major vein under the pressure of the injected wine thus replacing blood in all blood vessels of the animal's carcass, resulting in com-plete penetration of wine in all body areas pre-viously supplied by blood and then allowing the carcass to stand at approximately 38°F until the wine has reacted on the tissue resulting in a thorough tenderizing of the meat.
The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows: A method of tenderizing meat in the form of a carcass comprising the steps of injecting wine under pressure into a major artery while the blood in the arteries and veins is allowed to drain via a major vein under the pressure of the injected wine thus replacing blood in all blood vessels of the animal's carcass, resulting in com-plete penetration of wine in all body areas pre-viously supplied by blood and then allowing the carcass to stand at approximately 38°F until the wine has reacted on the tissue resulting in a thorough tenderizing of the meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA287,531A CA1042708A (en) | 1977-09-26 | 1977-09-26 | Method of meat tenderizing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA287,531A CA1042708A (en) | 1977-09-26 | 1977-09-26 | Method of meat tenderizing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1042708A true CA1042708A (en) | 1978-11-21 |
Family
ID=4109632
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA287,531A Expired CA1042708A (en) | 1977-09-26 | 1977-09-26 | Method of meat tenderizing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1042708A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5464638A (en) * | 1991-08-26 | 1995-11-07 | Kakolewski; Jan W. | Perfusion aided meat processing |
-
1977
- 1977-09-26 CA CA287,531A patent/CA1042708A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5464638A (en) * | 1991-08-26 | 1995-11-07 | Kakolewski; Jan W. | Perfusion aided meat processing |
| WO1996022703A1 (en) * | 1995-01-26 | 1996-08-01 | Kakolewski Jan W | Perfusion aided meat processing |
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