CA1112507A - Method of meat tenderizing - Google Patents
Method of meat tenderizingInfo
- Publication number
- CA1112507A CA1112507A CA340,248A CA340248A CA1112507A CA 1112507 A CA1112507 A CA 1112507A CA 340248 A CA340248 A CA 340248A CA 1112507 A CA1112507 A CA 1112507A
- Authority
- CA
- Canada
- Prior art keywords
- wine
- spirits
- tenderizing
- allowed
- meat
- 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 14
- 241001465754 Metazoa Species 0.000 claims abstract description 11
- 210000001367 artery Anatomy 0.000 claims abstract description 10
- 235000015096 spirit Nutrition 0.000 claims abstract description 10
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 210000003462 vein Anatomy 0.000 claims abstract description 6
- 208000032107 Rigor Mortis Diseases 0.000 claims description 6
- 230000035515 penetration Effects 0.000 claims description 4
- 208000036366 Sensation of pressure Diseases 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 210000004204 blood vessel Anatomy 0.000 claims 1
- 230000002792 vascular Effects 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 8
- 241000282994 Cervidae Species 0.000 abstract 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 241000283073 Equus caballus 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
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 1
- 210000002565 arteriole Anatomy 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000003093 intracellular space Anatomy 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 210000000264 venule 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
"Method of Meat Tenderizing", is a tenderizing process in which a calculated amount of wine or spirits, relative to the size of the dead animal ie. rabbit, sheep, cattle, swine, horse, deer, moose and the like is injected into the vascular system under pressure from a pump apparatus when the animal is in a post mortem state of primary flacidity and prior to any debleed-ing or mutilation of parts via a major artery and the intra-vascular pressure is allowed to build until the venous system is distended and at that point a major vein is opened and allowed to drain. The solution is continually pumped through the vascular system until all the blood is flushed from the system. The pro-cess is completed once the arterial, capilliary and venous systems are flushed and saturated with wine or spirits and the animal is eviscerated and the carcass is allowed to hang at 38°F, while the wine or spirits is allowed to react on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.
"Method of Meat Tenderizing", is a tenderizing process in which a calculated amount of wine or spirits, relative to the size of the dead animal ie. rabbit, sheep, cattle, swine, horse, deer, moose and the like is injected into the vascular system under pressure from a pump apparatus when the animal is in a post mortem state of primary flacidity and prior to any debleed-ing or mutilation of parts via a major artery and the intra-vascular pressure is allowed to build until the venous system is distended and at that point a major vein is opened and allowed to drain. The solution is continually pumped through the vascular system until all the blood is flushed from the system. The pro-cess is completed once the arterial, capilliary and venous systems are flushed and saturated with wine or spirits and the animal is eviscerated and the carcass is allowed to hang at 38°F, while the wine or spirits is allowed to react on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.
Description
.;2S~7 SPECIFICATION
:''.
; The invention, "Method of Meat Tenderizing", relates to ~ a completely thorough tenderi~in~ process of meat by means "'' of in~ection via the vascular system.
Mo~t meat today i~ tenderized externally by soaking or marinading the meat in wlne vr other substances. The in-efflclency of this method is obvious. The method only allows ', for surface tenderizing which is very ~rude or patchy and ;'' uncontrollable~ ~he tenderizing substance has to di~fuse on the ability of its own chemical agents, wlthout the aid of pressure or vascular pathways.
Other methods of tenderizing meat are by in~ecting a sallne solutl~n into the meat by a series of needles. This method is more like an intra_muscular process and agaln is very crude and localized compared to our process,.
, Our invention is related to and Is an improvement over certain ' prior art patents where animals are in~ected via the vascular '~ system following a chilllng process and after rigor mortis has set in. Allow~ng rigor mortis to set ln causes vascu~r con_ strictlon~ which hampers circula~ion and distribution of the tenderizing substances.
- Our invention is related to and is an improvement over certainprior art pat~nts where the animal's vascular system is debleeded and or the hind legs are removed at the knee joint or any other mutilation prior to in~ection~ other than the original incislon , to raise the vessels for in~ection. Fluid taking the path of least resistance, this latter method, hampers distribution and penetration to distal parts of the animal, which causes massive leakage~ which fails to obtain an intra_vascular pressure because of a severing in the vascular circuit which fails to produce a complete circulation of the solution.
.' :'^' ~
S~ ~
. . .
~- The advantages and objects of our invention will become apparent upon full consideration of the following detailed - description and accompanying simplified drawing in which, the figure shows a drawing of a portable p~mp apparatus connected to an artery tube~ which is shown inserted into an artery~ which . ,~
inturn leads to the remainder Q~ the systemic circulatory system found in most mammals, Our inventionr "Method of Meat Tenderizing"~ is a tenderizing process which begins once the animal is knocked over and is in a post mortem state of primary ~lacidity~ which is prior to rigor mortis. There is no unnecessary mutilation performed on the c~r-cass at this point to destroy or diminish the intra-vascular pres-sure~ other than mak~ng an incision about three inches in length ad~acent to a ma~or artery or v~n.
Now referring to the accompanying drawing~ an artery tube 9 is inserted into a ma~or artery 1. Wine or spirlts 12 held in the holding tank 11 is in~ected under varying pressurs via a portable pump 1~ through the artery tube 9 pushing the blood 13 ahead of it through the major artery 1, through the arteriole system 2, through the capilliary beds 3j through the intra_cellular spaces 4~r through the capilllary beds 5~ through the venules 6 9 and into the major vein 7. Once diqtention of the vascular system is ob-tained the major vein 7 is opened and allowed to drain 8. The wine or spirits is continually pumped through the system until the vascular system is completely flushed o~ blood. The animal then is eviscerated and allowed to hang while the wine or spirits is allowed to react on the tissu~
The advantage of this method~ results from the complete pe~e_ tration of all the tissue because there is no ~ ecessary muti_ lation of limbs to cause a break down in the Girculatory system to cause leakage; there~or~, the intra-vascular pressure is not -o2~
,_. .
S'~'7 released, but maintained,~ which would affect the complete penetration of the intra~ ular spaces prior to in~ection.
the major vein is not opened prior to inJection which would also cause the intra-vascular pressure to be sustained. If the intra_vascular pressure were diminished at this point it would defeat the penetration of the complete system. The animal's carcass is injected during the post mortem state of primary flacidity~ which occurs prior to rigor mortis, otherwise if rigor mortis ls present the vascular pathw~ys are in a state of constriction, which hampers circulation. The body temper_ ature of the anlmal dissipates more rapidly by the introduction of a cold solution being injected into the system, which also aids in tenderi~lng. By using wine or spirits as a solution~
it makes the taste of the meat more palatable for human con-sumption. This process also allows older animals with tougher cuts of meat to be used for human consumption.
:''.
; The invention, "Method of Meat Tenderizing", relates to ~ a completely thorough tenderi~in~ process of meat by means "'' of in~ection via the vascular system.
Mo~t meat today i~ tenderized externally by soaking or marinading the meat in wlne vr other substances. The in-efflclency of this method is obvious. The method only allows ', for surface tenderizing which is very ~rude or patchy and ;'' uncontrollable~ ~he tenderizing substance has to di~fuse on the ability of its own chemical agents, wlthout the aid of pressure or vascular pathways.
Other methods of tenderizing meat are by in~ecting a sallne solutl~n into the meat by a series of needles. This method is more like an intra_muscular process and agaln is very crude and localized compared to our process,.
, Our invention is related to and Is an improvement over certain ' prior art patents where animals are in~ected via the vascular '~ system following a chilllng process and after rigor mortis has set in. Allow~ng rigor mortis to set ln causes vascu~r con_ strictlon~ which hampers circula~ion and distribution of the tenderizing substances.
- Our invention is related to and is an improvement over certainprior art pat~nts where the animal's vascular system is debleeded and or the hind legs are removed at the knee joint or any other mutilation prior to in~ection~ other than the original incislon , to raise the vessels for in~ection. Fluid taking the path of least resistance, this latter method, hampers distribution and penetration to distal parts of the animal, which causes massive leakage~ which fails to obtain an intra_vascular pressure because of a severing in the vascular circuit which fails to produce a complete circulation of the solution.
.' :'^' ~
S~ ~
. . .
~- The advantages and objects of our invention will become apparent upon full consideration of the following detailed - description and accompanying simplified drawing in which, the figure shows a drawing of a portable p~mp apparatus connected to an artery tube~ which is shown inserted into an artery~ which . ,~
inturn leads to the remainder Q~ the systemic circulatory system found in most mammals, Our inventionr "Method of Meat Tenderizing"~ is a tenderizing process which begins once the animal is knocked over and is in a post mortem state of primary ~lacidity~ which is prior to rigor mortis. There is no unnecessary mutilation performed on the c~r-cass at this point to destroy or diminish the intra-vascular pres-sure~ other than mak~ng an incision about three inches in length ad~acent to a ma~or artery or v~n.
Now referring to the accompanying drawing~ an artery tube 9 is inserted into a ma~or artery 1. Wine or spirlts 12 held in the holding tank 11 is in~ected under varying pressurs via a portable pump 1~ through the artery tube 9 pushing the blood 13 ahead of it through the major artery 1, through the arteriole system 2, through the capilliary beds 3j through the intra_cellular spaces 4~r through the capilllary beds 5~ through the venules 6 9 and into the major vein 7. Once diqtention of the vascular system is ob-tained the major vein 7 is opened and allowed to drain 8. The wine or spirits is continually pumped through the system until the vascular system is completely flushed o~ blood. The animal then is eviscerated and allowed to hang while the wine or spirits is allowed to react on the tissu~
The advantage of this method~ results from the complete pe~e_ tration of all the tissue because there is no ~ ecessary muti_ lation of limbs to cause a break down in the Girculatory system to cause leakage; there~or~, the intra-vascular pressure is not -o2~
,_. .
S'~'7 released, but maintained,~ which would affect the complete penetration of the intra~ ular spaces prior to in~ection.
the major vein is not opened prior to inJection which would also cause the intra-vascular pressure to be sustained. If the intra_vascular pressure were diminished at this point it would defeat the penetration of the complete system. The animal's carcass is injected during the post mortem state of primary flacidity~ which occurs prior to rigor mortis, otherwise if rigor mortis ls present the vascular pathw~ys are in a state of constriction, which hampers circulation. The body temper_ ature of the anlmal dissipates more rapidly by the introduction of a cold solution being injected into the system, which also aids in tenderi~lng. By using wine or spirits as a solution~
it makes the taste of the meat more palatable for human con-sumption. This process also allows older animals with tougher cuts of meat to be used for human consumption.
Claims
1. A method of tenderizing meat in the form of a carcass in the state of primary flacidity, free of rigor mortis and free of any form of mutilation, other than the point of injection, comprising the steps of injecting wine or spirits under pres-sure into a major artery while blood in the arteries and veins is allowed to drain via a major vein under pressure of the in-jected wine or spirits thus replacing blood in all blood vessels of the animal's carcass, resulting in a complete penetration of wine or spirits in all body areas previously supplied by blood and then allowing the carcass to stand at 38°F until the wine or spirits has reacted on the tissue resulting in a thorough tenderizing of the meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA340,248A CA1112507A (en) | 1979-11-20 | 1979-11-20 | Method of meat tenderizing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA340,248A CA1112507A (en) | 1979-11-20 | 1979-11-20 | Method of meat tenderizing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1112507A true CA1112507A (en) | 1981-11-17 |
Family
ID=4115657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA340,248A Expired CA1112507A (en) | 1979-11-20 | 1979-11-20 | Method of meat tenderizing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1112507A (en) |
-
1979
- 1979-11-20 CA CA340,248A patent/CA1112507A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |