DE4232202A1 - Prodn. of tender steak of given shape from poorer quality meat, game or poultry - by comminuting, cutting to strips, beating with addn. of salt, and moulding for storage - Google Patents

Abstract

In prodn. of steaks of given shape from slaughtered animals, game or poultry, animal body is broken down to pieces under conditions preventing formation of condensn water on the meat. The pieces of meat are freed from tissue and cut into strips in the direction of the muscle fibres. With addn. of salt, esp. 5-7 g/kg of meat, the meat pieces are discontinuously beaten for more than 10 hrs. under vacuum and at below room temp. The beaten pieces are then placed in a mould, under vacuum and with exclusion of air, so that the single pieces lie flat and mainly in the same fibre direction. The meat in the mould is stored in a ripening chamber for 8-18 days, depending on the type of meat, at 0 deg C. After removal of bone, the body is broken down anatomically, i.e. in the direction of the tissues, pref. 24-36 h after slaughter, at a core temp. of 6-8 deg. C, with a temp. of 12-16 deg. C and RH of 70% in the chamber. ADVANTAGE - Tender steaks, with good texture, colour, bite and flavour, can be obtd. in the required shape, from lower quality meat, in optimum yield.

Description

The invention relates to a method for the production of Formable steak meat from slaughter animals, Hunting animals and poultry. The object of the invention is the production of tender steaks of the desired one Form, such as grilled beef, fillet, hip steak, back steak etc. special also from sensory low-quality meat possible to optimize and ensure the yield that the steak meat obtained in texture, color, bite and Ge taste of impeccably high quality.

According to the invention, this object is essentially achieved by the process steps
that the respective carcass is broken down into individual meat parts under environmental conditions preventing condensation on the meat,
that these meat parts are freed from fleece components and in particular cut into strips,
the respective cut is made according to the direction of the muscle fibers,
that the meat parts are discolored and massaged discontinuously for a period of more than ten hours under vacuum and below room temperature with the addition of table salt, in particular about 6 g ± 1 g table salt, per kilogram of meat,
that several parts of the padded and massaged meat under vacuum and avoiding air inclusions are introduced into a selectable form such that the individual meat parts lie flat against each other with at least substantially the same direction of fiber, and
that the meat in the mold is then stored in a ripening chamber at a temperature of about 0 ° C. for about eight to eighteen days, depending on the type of meat.

The interplay succeeds in a surprising way of these procedural steps, such solid cohesion between each meat in a form share to achieve that individual pieces are no longer recognizable are and no more than in later processing Individual pieces appear.

The individual process steps and especially the spe zielle pounding and massaging that cause Surfaces of the pieces of meat a particularly pronounced out The appearance of protein results in connection with the history most of the procedural steps to this practically in the Er apparently one-piece structures leads.

Roasting tests carried out fresh or frozen have shown on the one hand that there are no tendencies to dissolve in Items occur, but rather the bond between Individual parts is increased, and that the respectively won Steaks in texture, color, bite and taste of the best quality were practically equivalent to a fillet of young animals could become.

To optimize the yield, an anatomy is preferably used carried out, that is, corresponds to a decomposition according to the course of the fleece in the meat. Is essential also that no condensation forms when disassembled on the meat can occur to avoid any contamination turn off. For this purpose, a cutting room temperature is preferred from about 12 ° C to 16 ° C at a humidity of about 70% chosen.

Detaching the meat parts obtained is done carefully and preferably done by machine, and it is essential  Lich that when cutting the meat pieces in The shape of the respective cut according to the course muscle fiber direction is performed.

The addition before the start of rumbling and massaging of table salt must be precisely defined, and preferably 6 g ± 1 g of table salt are added per kilogram of meat, whereupon the rumbling and massaging process can take place. This Process leads in particular to the fact that the surface of the Meat pieces are roughened and a pronounced protein occurs. The device used for the pole tern and massage expediently works at 3 rpm, at about 0 ° C and under a vacuum of about -0.8 bar to -1 bar.

It is characteristic that the process of rumbling and mas sierens is carried out batchwise, with preference each with an active runtime of fifteen minutes a forty-five minute rest period and the Total operations for a total of four can be repeated ten hours.

The meat that has been pounded and massaged is taken into account the grain and strip shape into the desired steak form filled under vacuum, expediently several times Vacuum is drawn to help insert and fill the jewei current form to ensure that no air is trapped The cohesion of the individual meat parts disturb and could result in bacterial growth.

After filling, the meat arrives for eight, depending on the variety matured up to eighteen days at 0 ° C room temperature mer. After the ripening period, the meat can be eaten fresh stood, manually or automatically in slices of the respective ge desired thickness or steak weight get cut.  

To automate and automate the steak cutting process the meat can accelerate without losing shape or color be suffers, be cooled to -2 ° C.

It should also be mentioned that the meat in this case Free in the course of cheese, spices or offal can be changed.

The method according to the invention is also particularly suitable for inferior in terms of sensibility and unfavorable in terms of calculation Meat, for example, top cover, shoulder, neck and further disassembled parts. It is suitable for beef, Pork, veal, poultry, horses, sheep, game as well as all other slaughter and hunting animals.

Claims (12)

1. A method for obtaining predefinable shapes have the steak meat from slaughter animals, hunting animals and poultry, characterized by
the successive process steps,
that the respective carcass is broken down into individual meat parts under condensation on the meat preventing environmental conditions,
that these meat parts are freed from fleece components and in particular cut into strips,
the respective cut is made according to the direction of the muscle fibers,
that the meat parts are discolored and massaged discontinuously over a period of more than ten hours under vacuum and below room temperature with the addition of table salt, in particular in particular about 6 g ± 1 g table salt,
that in each case several parts of the padded and massaged meat under vacuum and avoiding air pockets are brought into a selectable form such that the individual meat parts lie flat against one another with at least essentially the same direction of fiber, and
that the meat in the mold is then stored in a ripening chamber at a temperature of about 0 ° C. for about eight to eighteen days, depending on the type of meat. 2. The method according to claim 1, characterized, that the respective animal body anato after boning mixed, that means after the course of the fleece in the Meat is cut up. 3. The method according to claim 1 or 2, characterized, that the decomposition of the carcase is preferably four and four twenty to thirty-six hours after the battle at about 6 ° C to 8 ° C core temperature, and that the cutting room temperature is about 12 ° C to 16 ° C and the relative humidity in the cutting room, for example Is 70%. 4. The method according to any one of the preceding claims, characterized, that the meat parts especially if their Ge weight is more than 3 kg, cut into strips be, the strip width preferably 3 cm to 6 cm, in particular about 5 cm. 5. The method according to any one of the preceding claims, characterized, that the addition of saline before the start of rumbling and mas sierens takes place. 6. Method according to one or more of the preceding Expectations, characterized, that during discontinuous rumble and massie active rumbling or massaging times with a rest period alternate times, which are each about three times as long like the respective rumbling and massaging time.   7. The method according to claim 6, characterized, that the active rumbling and massaging time was about fifteen Minutes and the ensuing rest period is forty-five minutes, and that this rumble and Massage times and rest times during a Total processing time from about thirteen to fifteen Alternate hours, especially fourteen hours. 8. The method according to claim 7, characterized, that use a device for rumbling and massaging Det, which has about 3 U / min and at one Vacuum from -0.8 bar to -1 bar and at a tempera tur in the range of freezing point (about 0 ° C) works. 9. The method according to one or more of the preceding Expectations, characterized, that in the course of the application under vacuum the padded and massaged meat pieces into each because the vacuum is drawn several times and thus Air pockets can be prevented. 10. The method according to one or more of the preceding Expectations, characterized, that as forms for receiving the padded and massier plastic meat. 11. The method according to one or more of the preceding Expectations, characterized, that the meat is sliced after ripening is cut, preferred for the cutting process cooling down to about -2 ° C.   12. The method according to claim 11, characterized, that the meat has the same shape in equilibrium steaks is cut open.