CA2016939A1 - Processing of poultry - Google Patents

Processing of poultry

Info

Publication number
CA2016939A1
CA2016939A1 CA 2016939 CA2016939A CA2016939A1 CA 2016939 A1 CA2016939 A1 CA 2016939A1 CA 2016939 CA2016939 CA 2016939 CA 2016939 A CA2016939 A CA 2016939A CA 2016939 A1 CA2016939 A1 CA 2016939A1
Authority
CA
Canada
Prior art keywords
poultry
crusted
cryogen
crust
blizzard
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.)
Granted
Application number
CA 2016939
Other languages
French (fr)
Other versions
CA2016939C (en
Inventor
Martin M. Reynolds
Stephen F. Donohue
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Liquid Carbonic Corp
Original Assignee
Liquid Carbonic Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Liquid Carbonic Corp filed Critical Liquid Carbonic Corp
Priority to CA 2016939 priority Critical patent/CA2016939C/en
Publication of CA2016939A1 publication Critical patent/CA2016939A1/en
Application granted granted Critical
Publication of CA2016939C publication Critical patent/CA2016939C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/062Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/08Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/08Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Scalded, defeathered and eviscerated poultry is exposed to a cryogen atmosphere at a temperature of about -30°F. or below, by moving the poultry for about 5 minutes through an atmosphere created by expanding liquid cryogen to create a blizzard of cryogen snow and vapor.
The skin and a part of the meat immediately therebeneath is chilled to form a soft outer crust, and the crusted poultry is equilibrated in a cold zone until the carcass reaches 40°F. or below.
The crust may be created while the carcasses move along an endless belt in a freezer enclosure while fans and liquid cryogen spray nozzles create the blizzard of snow. The crusted poultry may be sprayed with water during equilibration to preserve an attractive appearance of the outer skin, or alternatively, the crusted poultry may be moved through an ice-water bath. Evaporative air chilling may also be used to initially lower the temperature of the poultry prior to the formation of the soft outer crust.
CA 2016939 1990-05-16 1990-05-16 Processing of poultry Expired - Lifetime CA2016939C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA 2016939 CA2016939C (en) 1990-05-16 1990-05-16 Processing of poultry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA 2016939 CA2016939C (en) 1990-05-16 1990-05-16 Processing of poultry

Publications (2)

Publication Number Publication Date
CA2016939A1 true CA2016939A1 (en) 1991-11-17
CA2016939C CA2016939C (en) 1997-04-15

Family

ID=4145000

Family Applications (1)

Application Number Title Priority Date Filing Date
CA 2016939 Expired - Lifetime CA2016939C (en) 1990-05-16 1990-05-16 Processing of poultry

Country Status (1)

Country Link
CA (1) CA2016939C (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002078456A1 (en) * 2001-03-28 2002-10-10 Andrew Butler Carcass chilling pr0cess
WO2003024235A1 (en) * 2001-09-18 2003-03-27 Air Products And Chemicals, Inc. Tenderization of poultry meat
GB2491590A (en) * 2011-06-07 2012-12-12 Matthews Bernard Ltd Process for reducing number of microorganisms on the surface of meat by cooling the surface membrane
GB2525526A (en) * 2011-06-07 2015-10-28 Matthews Bernard Ltd Food hygiene method and food product
EP3395177A1 (en) * 2011-09-08 2018-10-31 Linde Aktiengesellschaft Method of antibacterial treatment of a carcass

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002078456A1 (en) * 2001-03-28 2002-10-10 Andrew Butler Carcass chilling pr0cess
US6481220B2 (en) 2001-03-28 2002-11-19 Andrew Butler Carcass chilling process
WO2003024235A1 (en) * 2001-09-18 2003-03-27 Air Products And Chemicals, Inc. Tenderization of poultry meat
GB2491590A (en) * 2011-06-07 2012-12-12 Matthews Bernard Ltd Process for reducing number of microorganisms on the surface of meat by cooling the surface membrane
GB2491590B (en) * 2011-06-07 2014-08-06 Matthews Bernard Ltd Food hygiene method and food product
GB2513451A (en) * 2011-06-07 2014-10-29 Matthews Bernard Ltd Food hygiene method and food product
GB2525526A (en) * 2011-06-07 2015-10-28 Matthews Bernard Ltd Food hygiene method and food product
GB2513451B (en) * 2011-06-07 2015-11-04 Matthews Bernard Ltd Food hygiene method and food product
AU2012266004B2 (en) * 2011-06-07 2015-11-26 Bernard Matthews Foods Limited Food hygiene method and food product
GB2526728A (en) * 2011-06-07 2015-12-02 Matthews Bernard Ltd Food hygiene method and food product
GB2526730A (en) * 2011-06-07 2015-12-02 Matthews Bernard Ltd Food hygiene method and food product
GB2526729A (en) * 2011-06-07 2015-12-02 Matthews Bernard Ltd Food hygiene method and food product
JP2016032482A (en) * 2011-06-07 2016-03-10 バーナード マシューズ リミテッド Food hygiene method and food product
GB2525526B (en) * 2011-06-07 2016-05-11 Matthews Bernard Ltd Food hygiene method and food product
GB2526729B (en) * 2011-06-07 2016-05-11 Matthews Bernard Ltd Food hygiene method and food product
GB2526728B (en) * 2011-06-07 2016-05-11 Matthews Bernard Ltd Food hygiene method and food product
JP2016093200A (en) * 2011-06-07 2016-05-26 バーナード マシューズ リミテッド Food hygiene method and food product
AU2017203094B2 (en) * 2011-06-07 2018-06-07 Bernard Matthews Foods Limited Food hygiene method and food product
EP3395177A1 (en) * 2011-09-08 2018-10-31 Linde Aktiengesellschaft Method of antibacterial treatment of a carcass

Also Published As

Publication number Publication date
CA2016939C (en) 1997-04-15

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Legal Events

Date Code Title Description
EEER Examination request
MKEX Expiry