EP0038855A4 - PROCESS AND APPARATUS FOR PROCESSING MEAT PRODUCTS. - Google Patents
PROCESS AND APPARATUS FOR PROCESSING MEAT PRODUCTS.Info
- Publication number
- EP0038855A4 EP0038855A4 EP19800902374 EP80902374A EP0038855A4 EP 0038855 A4 EP0038855 A4 EP 0038855A4 EP 19800902374 EP19800902374 EP 19800902374 EP 80902374 A EP80902374 A EP 80902374A EP 0038855 A4 EP0038855 A4 EP 0038855A4
- Authority
- EP
- European Patent Office
- Prior art keywords
- meat
- paddle
- pieces
- drum
- container
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013622 meat product Nutrition 0.000 title abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 53
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000003028 elevating effect Effects 0.000 claims 1
- 238000003780 insertion Methods 0.000 claims 1
- 230000037431 insertion Effects 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000010297 mechanical methods and process Methods 0.000 abstract 1
- 230000005226 mechanical processes and functions Effects 0.000 abstract 1
- 230000008569 process Effects 0.000 description 13
- 239000000126 substance Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- KKEBXNMGHUCPEZ-UHFFFAOYSA-N 4-phenyl-1-(2-sulfanylethyl)imidazolidin-2-one Chemical compound N1C(=O)N(CCS)CC1C1=CC=CC=C1 KKEBXNMGHUCPEZ-UHFFFAOYSA-N 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000020996 boneless meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 235000021178 picnic Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 230000027455 binding Effects 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
- A22C9/005—Tumblers and rotating drums for massaging meat in their interior
Definitions
- This invention relates generally to agitating appa ⁇ ratus having a fixed receptacle and a rotatable stirrer disposed to rotate about a horizontal axis.
- Apparatus used in the curing and processing of meats by mechanical means generally may be classified in two categories. One is tumbling, and the other is massaging. Tumblers generally consist of a round drum into which meat and curing agents are placed. The drum generally rotates about, a horizontal axis and the meat pieces are mechanically worked through the process of falling from the top to the bottom of the drum as it rotates. Some ⁇ tumblers also turn end over end. An example of such ⁇ process and apparatus so used are described in U.S. Patent No. 3,076,713.
- the massaging process is generally accomplished by placing the meat pieces in a stationary tub together with their curing fluids and stirring the mixture by a plural ⁇ ity of stirring arms mounted to rotate about a vertical axis.
- the massaging process is generally slower than tumbling and uses frictional energy as opposed to a more rapid kinetic energy of the tumblers.
- Examples of the process and apparatus for use in massaging are to be found in the Patents No. 3,775,134 to Michels et al and No. 3,934,860 to Michels and Langen. Tumblers generally are operated under a partial vacuum while massagers seldom if ever are so operated.
- the meat processors seek to meet these objectives in a manner that is cost effective with regard to time and labor, and at the same time minimize damage or deformation of the meat shape and general appearance. This latter qualification is especially important in the case of bone-in, semi-boneless, or whole boneless pork or beef products.
- the apparatus of the present invention permits a long, slow mechanical working method similar to a massager to maximize curing objectives.
- the appratus does so without deforming or causing breakup of whole boneless, semi-boneless, or bone-in hams, picnics or other similar pieces.
- tumblers provide for a rotary drum which imparts only kinetic energy due to a falling action of the meat.
- the massagers provide only for frictional energy as a stirrin mechanism moves the meat pieces against each other and against the surfaces of the vat and stirring arms.
- a method and apparatus of the present invention is- intermediate between the two processes in that it provide both frictional and kinetic energy.
- the present apparatu does not cause breakup or deformation of the meat pieces that would occur within a tumbler within the same time span; and the apparatus does not encounter the potential of damage to equipment or meat that might occur when massagers are used.
- Fig. 1 is a perspective, partially phantom view of the apparatus of the present invention.
- Fig. 2 is a cross-sectional view taken on line 2-2 of Fig. 1.
- the apparatus of the present invention is illustrated in Fig. 1 and is designated generally by the numeral 10.
- the apparatus 10 comprises a cylindrical drum 11 disposed with its axis horizontal, a rotatable drive shaft 12, a driving motor 13, and paddles 14 and 15.
- the drum 11 is stationary and is mounted on legs 16 so that its cylin ⁇ drical axis 17 is horizontal.
- the drum 11 preferably is constructed of stainless steel and may be built to with- stand pressures due to a partial vacuum within, and may be of any suitable length or diameter to accommodate the quantity of meat to be processed.
- the drive shaft 12 is rotatably mounted within the drum 11 with its axis coin ⁇ cident with the axis 17 of the drum.
- lids or covers 18 and 19 which cover apertures formed in the side of drum 11.
- the lids 18 and 19 may be designed to withstand pressures due to a partial vacuum within the drum 11 and may be secured by clamps or hasps
- the mechanical motion imparted to the pieces of meat thus provides some of the frictional energy obtained in a massager, and at the same time imparts some of the kinetic energy as encountered in a tumbler.
- the action of machine 10 is such that the mechanical working takes place without the breakup and deformation encountered in a tumbler.
- there are no projections present which might tend to damage the equipment when meat pieces which have bones are used.
- the invention thereby attains some of the desired properties of both the tumbler and the massager without the disadvantages of either.
- the paddle means while being oriented generally radially outwardly from the axis of the drive shaft extending into the container means need not include the axis of the shaft; that is, the plane of the paddle, while it preferably includes the axis of the shaft (the paddle in the presently preferred embodiment being edge- mounted on the shaft) it need not include the entire axis of the shaft.
- the plane of the paddle is canted or turned with respect to the shaft axis and may be varied, for example, by angle adjustment means.
- the offset or axially displaced paddles may also be set at an included angle of less than 180° with respect to each other (when viewed end-on, i.e., along the shaft as in Fig. 2) and the paddle angle may be adjustable by appropriate angle adjustment means.
- the process may be operated at positive pressure, atmospheric pressure, or at a partial or full vacuum.
- the gas within the vessel may be the atmosphere or may be some other gas or gas mix ⁇ ture to promote meat curing, prevent deterioration, or promote preservation of the meat, such as N ⁇ o, or an inert atmosphere (N 2 ) .
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Mixers Of The Rotary Stirring Type (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US9050979A | 1979-11-02 | 1979-11-02 | |
| US90509 | 1979-11-02 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP0038855A1 EP0038855A1 (en) | 1981-11-04 |
| EP0038855A4 true EP0038855A4 (en) | 1982-03-22 |
Family
ID=22223088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP19800902374 Withdrawn EP0038855A4 (en) | 1979-11-02 | 1981-05-19 | PROCESS AND APPARATUS FOR PROCESSING MEAT PRODUCTS. |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0038855A4 (OSRAM) |
| JP (1) | JPS56501473A (OSRAM) |
| BE (1) | BE885992A (OSRAM) |
| DK (1) | DK291881A (OSRAM) |
| WO (1) | WO1981001249A1 (OSRAM) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59169468A (ja) * | 1983-03-07 | 1984-09-25 | ロジヤ−・シ−・シ−イ | 配膳用に予めスライスされたロ−ストビ−フ製品及び製造方法 |
| NL8903150A (nl) * | 1989-12-22 | 1991-07-16 | Stork Protecon Bv | Werkwijze en inrichting voor het behandelen van stukken vlees. |
| US5261746A (en) * | 1991-03-28 | 1993-11-16 | Boasso Walter J | Method of transporting and blending slurries with an oscillating paddle system |
| FR2766296B1 (fr) | 1997-07-17 | 1999-08-20 | Alsthom Cge Alcatel | Procede de fabrication d'un generateur electrochimique de structure unitaire |
| GB2328361A (en) * | 1997-08-05 | 1999-02-24 | Anglo Beef Processors Limited | Mechanical meat tenderiser |
| RU2164811C2 (ru) * | 1999-06-07 | 2001-04-10 | Ярославский государственный технический университет | Смеситель |
| CN100336454C (zh) * | 2004-02-20 | 2007-09-12 | 刘长雁 | 一种节能增效的滚揉机 |
| CN102671608A (zh) * | 2012-05-21 | 2012-09-19 | 苏州市金翔钛设备有限公司 | 一种搅拌浆倾斜的反应釜 |
| CN112544668B (zh) * | 2020-11-25 | 2022-05-20 | 安徽荷金来农业发展股份有限公司 | 一种牛排加工嫩化装置 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3251579A (en) * | 1963-04-22 | 1966-05-17 | Lasar William | Mixing machine |
| GB1232905A (OSRAM) * | 1969-08-25 | 1971-05-26 | ||
| AT324875B (de) * | 1971-05-14 | 1975-09-25 | Konkursmasse Nach Louis Adolph | Vorrichtung zum massieren von fleisch |
| FR2374944A1 (fr) * | 1976-12-22 | 1978-07-21 | Dubarry Gabriel | Petrin sous vide |
| DE2720732A1 (de) * | 1977-05-07 | 1978-11-09 | Siddik Dr Rer Nat Iyimen | Maschine zum mechanischen behandeln von gepoekeltem fleisch fuer die kochpoekelwaren-herstellung |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3076713A (en) * | 1961-07-03 | 1963-02-05 | Mayer & Co Inc O | Processing meat |
| NL6809250A (OSRAM) * | 1968-06-28 | 1969-07-25 | ||
| NL7204990A (OSRAM) * | 1972-04-13 | 1973-10-16 | ||
| US3845939A (en) * | 1972-12-06 | 1974-11-05 | Waste Treat Inc | Composting apparatus |
| US3974969A (en) * | 1974-08-01 | 1976-08-17 | Resinoid Engineering Corporation | High speed chopper for precision mixers |
| US4201483A (en) * | 1978-11-14 | 1980-05-06 | Roscherwerke Gmbh | Apparatus for tumbling foodstuffs under vacuum |
-
1980
- 1980-10-03 JP JP50014381A patent/JPS56501473A/ja active Pending
- 1980-10-03 WO PCT/US1980/001329 patent/WO1981001249A1/en not_active Application Discontinuation
- 1980-10-31 BE BE0/202675A patent/BE885992A/fr unknown
-
1981
- 1981-05-19 EP EP19800902374 patent/EP0038855A4/en not_active Withdrawn
- 1981-07-01 DK DK291881A patent/DK291881A/da not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3251579A (en) * | 1963-04-22 | 1966-05-17 | Lasar William | Mixing machine |
| GB1232905A (OSRAM) * | 1969-08-25 | 1971-05-26 | ||
| AT324875B (de) * | 1971-05-14 | 1975-09-25 | Konkursmasse Nach Louis Adolph | Vorrichtung zum massieren von fleisch |
| FR2374944A1 (fr) * | 1976-12-22 | 1978-07-21 | Dubarry Gabriel | Petrin sous vide |
| DE2720732A1 (de) * | 1977-05-07 | 1978-11-09 | Siddik Dr Rer Nat Iyimen | Maschine zum mechanischen behandeln von gepoekeltem fleisch fuer die kochpoekelwaren-herstellung |
Non-Patent Citations (1)
| Title |
|---|
| See also references of WO8101249A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| BE885992A (fr) | 1981-02-16 |
| EP0038855A1 (en) | 1981-11-04 |
| JPS56501473A (OSRAM) | 1981-10-15 |
| WO1981001249A1 (en) | 1981-05-14 |
| DK291881A (da) | 1981-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| AK | Designated contracting states |
Designated state(s): AT CH DE FR GB LU NL SE |
|
| 17P | Request for examination filed |
Effective date: 19811015 |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
| 18D | Application deemed to be withdrawn |
Effective date: 19831125 |
|
| RIN1 | Information on inventor provided before grant (corrected) |
Inventor name: LANGEN, BERNARDUS GERTRUDA |