EP0183732A1 - Produit carne reconstitue - Google Patents

Produit carne reconstitue

Info

Publication number
EP0183732A1
EP0183732A1 EP85902423A EP85902423A EP0183732A1 EP 0183732 A1 EP0183732 A1 EP 0183732A1 EP 85902423 A EP85902423 A EP 85902423A EP 85902423 A EP85902423 A EP 85902423A EP 0183732 A1 EP0183732 A1 EP 0183732A1
Authority
EP
European Patent Office
Prior art keywords
meat
pieces
container
compressive force
subject
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Withdrawn
Application number
EP85902423A
Other languages
German (de)
English (en)
Other versions
EP0183732A4 (fr
Inventor
Royce Gordon Gibson
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP0183732A1 publication Critical patent/EP0183732A1/fr
Publication of EP0183732A4 publication Critical patent/EP0183732A4/fr
Withdrawn legal-status Critical Current

Links

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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces

Definitions

  • the present invention relates to a reconstituted meat product and more particularly to a reconstituted steak-like product.
  • the meat derived from livestock such as bovine cattle, sheep / pigs and the like varies considerably in both size and consistency as between the various muscle masses in any given animal.
  • the meat will also vary considerably as between different animals of the same species. These variations make it difficult for the meat trade to offer to the public an essentially consistent product or for those selling processed or cooked meat products to offer a standarised, portion controlled, product.
  • the present invention is directed to a reconstituted meat product which at least in part overcomes the shortcomings of the naturally occurring meat.
  • the present invention consists in a process for forming a reconstituted meat product, comprising cutting or breaking a muscle mass of an animal, into a plurality of pieces, subject those pieces to a tenderising operation, agglomerating the pieces together, and subject the agglomerate of pieces to a compressive force.
  • the present invention further consists in a reconstituted meat product produced by the process according to • this invention.
  • the meat used in the product and process according to this invention is preferably meat from the primal muscle masses of the animal and is substantially free of sinews.
  • the meat is preferably cut across the grain into slices of a thickness of from 2 to 10 cm, preferably 5 to 8 cm.
  • the meat may alternatively be cut into large lumps, say of the order of 1kg in weight, and passed through a mincer having very large holes in the mincer plate, say no smaller than - 2 -
  • this tenderising step comprises passing the slices of meat between toothed rollers, most preferably the meat slices are passed between toothed rollers twice being fed between the rollers the second time at right angles to the direction of the first feeding.
  • This tenderising process results in a bidirectional array of cuts in the meat. While the tenderising process preferably comprises the making of an array of cuts in the meat at right angles to the plane of the slice other tenderising processes could be used. Hammering of the meat with a toothed hammer might also be used for instance.
  • These tenderising processes as well as cutting into the"meat may also flatten or compress it and may have a smearing action of the meat fibres.
  • the tenderised pieces of meat are then stacked upon one another or otherwise brought together in an agglomerate and subjected to a compressive force.
  • a stack of meat slices is wrapped in a plastic film under high tension.
  • the plastic film is preferably wound around the meat mass a number of times, the tension being increased as the wrapping proceeds. It has been found that the shape of the meat mass can to some extent be controlled during this wrapping process. It is thus possible to produce a wrapped mass of a defined weight in a defined shape.
  • Such a product can then be severed into portions of a highly consistent weight, shape, thickness and texture. More preferably the meat pieces are fed under pressure into an enclosed container and retained in the container under an applied pressure until frozen. In this case also the resultant product is found to be coherent and of a substantially uniform weight, size and texture.
  • the processed meat product may be cooked directly from a frozen state or may be thawed and cooked.
  • the compression of the meat mass could be brought about in other ways such as in a press. It would also be possible to use a wrapping technique utilising a material other than plastic film. It should be noted that it is preferred that meat juices be retained in the meat during the tenderising and compression stages as far as possible. It is desirable that the meat mass so formed is chilled or frozen while in a compressed condition. The meat mass may then be released from the compressive force and sliced, preferably transversely to the "grain" induced by the stacking of the slices. It has been found that the meat product resulting from this process is coherent and the separate slices of tenderised meat appear to "weld" together. Meat slices made according to the process of this invention have been found to be capable of being barbecued or otherwise cooked without disintegrating, crumbling, or otherwise showing their reconstituted natures.
  • the process according to the invention allows a wide range of muscle masses to be used together to form a meat product equivalent to the better cuts of meat.
  • the generally tougher, poorer quality, cuts may thus be increased in value by the present process.
  • flavour enhancement may be achieved by mixing together slices of meat from different parts of the animal or indeed from different species of animals. If desired a piece of fat may be wrapped around the - 4 -
  • This fat gives to the resulting meat product a natural appearance.
  • the adhesion of the fat to the processed meat product is improved if the fat is cut with a thin layer of meat attached to it. This meat layer is placed in contact with the meat pieces prior to the compression of the meat pieces.
  • minced or otherwise comminuted meat may be introduced between the slices of meat prior to the application of the compressive force.
  • sinewed meat which has been finely broken up to destroy its sinewed texture may be incorporated in the reconstituted product.
  • Primal muscle fat from a sheep such as the leg or shoulder is boned and defatted.
  • the lean meat is cut into large pieces of about 1kg weight which are passed through a mincing machine carrying a "kidney plate" having three large holes each approximately 3cm diameter.
  • the resultant pieces of meat are sizeable pieces rather than a finely comminuted mince.
  • the pieces are however rather torn or squashed and tend to have a rough outside surface which assists the adhesion of the pieces together at a later stage in the present process.
  • the pieces of meat are fed between a first pair of closely spaced apart parallel tenderising rollers, each of which has a plurality of short blades extending radially from its surface, and then between a second such pair of tenderising rollers with their axes at right angles to those of the first pair.
  • the blades on the tenderising rollers cut into meat pieces severing the fibres therein and thereby tenderising the meat without further reducing the size of the meat pieces.
  • the tenderised meat pieces are then forced under pressure into a cylindrical container 14cm in diameter and 50cm long. The container was closed with a cap at one end prior to filling. After filling a circular plate, which just fitted within the circumference of the container, was placed on the meat pieces and compressed into the container.
  • a spring was then placed on the plate and a lid applied to the open end of the container which compressed the spring slightly and thereby maintained pressure on the meat pieces therein.
  • the meat in the container was frozen and after freezing was removed from the container, sliced, and packaged still in a frozen condition.
  • the sliced meat product was found to be coherent when frozen and also when thawed and cooked. There was no tendency for the meat product to break up into its component parts on cooking.

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

On produit un produit carné reconstitué similaire à un steak en coupant la viande en morceaux, en soumettant les morceaux de viande à une étape d'attendrissement par exemple en les faisant passer entre des cylindres dentés et en agglomérant les morceaux de viande par une force de compression. La masse de viande comprimée est gelée, puis coupée en tranches afin de former des produits carnés cohérents similaires à un steak, pouvant être de taille, de poids et de consistance essentiellement uniformes.
EP19850902423 1984-06-01 1985-06-03 Produit carne reconstitue. Withdrawn EP0183732A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPG532284 1984-06-01
AU5322/84 1984-06-01

Publications (2)

Publication Number Publication Date
EP0183732A1 true EP0183732A1 (fr) 1986-06-11
EP0183732A4 EP0183732A4 (fr) 1986-09-24

Family

ID=3770627

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19850902423 Withdrawn EP0183732A4 (fr) 1984-06-01 1985-06-03 Produit carne reconstitue.

Country Status (3)

Country Link
EP (1) EP0183732A4 (fr)
AU (1) AU586428B2 (fr)
WO (1) WO1985005538A1 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2612925B2 (ja) * 1986-12-05 1997-05-21 テンダパック テクノロジーズ プロプライエタリー リミテッド 改良再構成肉製品
FR2609869B1 (fr) * 1987-01-23 1991-06-21 Bridel Laiteries Procede de fabrication de viande reconstituee
IE63840B1 (en) * 1988-04-29 1995-06-14 Lancet Sa Domestic food cooking apparatus
DE4232202A1 (de) * 1992-09-25 1994-03-31 Biforce Anstalt Vaduz Verfahren zur Gewinnung von Steakfleisch
GB2307395B (en) * 1995-11-23 1999-07-07 Barmonde International Limited A process for manufacturing a reconstituted meat product
FR2896665B1 (fr) 2006-01-30 2010-02-12 Convivial Procede et installation de fabrication d'un element de viande restructuree, dispositif de tassement de fragments de viande et dispositif de compression d'une ebauche d'element de viande.
JP2022067221A (ja) * 2020-10-20 2022-05-06 株式会社創作館グループ 粒状肉及びレトルト食品の製造方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB344555A (en) * 1929-12-17 1931-03-12 Swift & Co Improvements in meat chilling mold
US3100713A (en) * 1959-11-16 1963-08-13 Maro E Grant Method of preparing meat
GB1185293A (en) * 1968-02-26 1970-03-25 Andre R Jaccard Meat Products and their Preparation
US3644125A (en) * 1970-01-29 1972-02-22 Salvatore J Lobiondo Process for producing cooked hams
GB2119623A (en) * 1982-05-04 1983-11-23 Bowyers Process of manufacturing a steak or schnitzel product

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE390019C (de) * 1923-02-16 1924-02-12 Lillie Alice Short Fleischquetschmaschine
GB345329A (en) * 1929-12-16 1931-03-16 Swift & Co Method of preparing meat for the market
GB965468A (en) * 1961-09-07 1964-07-29 Lyons & Co Ltd J Improvements in and relating to the production of foodstuffs
DE1507950A1 (de) * 1966-07-26 1969-08-28 Cubb Pac Corp Verfahren zur Bearbeitung von Fleischprodukten und nach diesem Verfahren hergestellte Fleischprodukte
US3567464A (en) * 1967-03-24 1971-03-02 Armour & Co Method for preparing a reassembled unitary meat product
US3623188A (en) * 1969-11-28 1971-11-30 Hollymatic Corp Molding apparatus
GB1590119A (en) * 1976-08-11 1981-05-28 Haverhill Meat Prod Ltd Meat tenderising apparatus
EP0024790B1 (fr) * 1979-06-28 1982-09-08 Bernard Matthews Limited Produit alimentaire, sa préparation et installation à cet effet
EP0101264A3 (fr) * 1982-08-14 1984-07-25 Moran-Douglas Engineering Limited Traitement de la viande

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB344555A (en) * 1929-12-17 1931-03-12 Swift & Co Improvements in meat chilling mold
US3100713A (en) * 1959-11-16 1963-08-13 Maro E Grant Method of preparing meat
GB1185293A (en) * 1968-02-26 1970-03-25 Andre R Jaccard Meat Products and their Preparation
US3644125A (en) * 1970-01-29 1972-02-22 Salvatore J Lobiondo Process for producing cooked hams
GB2119623A (en) * 1982-05-04 1983-11-23 Bowyers Process of manufacturing a steak or schnitzel product

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO8505538A1 *

Also Published As

Publication number Publication date
WO1985005538A1 (fr) 1985-12-19
AU586428B2 (en) 1989-07-13
EP0183732A4 (fr) 1986-09-24
AU4438385A (en) 1985-12-31

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PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

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