ES2203339B1 - PROCEDURE TO IMPROVE THE CURING OF MEAT PRODUCTS. - Google Patents

Abstract

Procedure to improve the healing of meat products, which consists of coating areas of a meat piece (1) with lower fat content than the rest, with a bacon or fat sheet (2), the meat piece being subsequently introduced (1 ) and its fatty coating (2) inside a net (of plastic material) or mesh (3).

Description

Procedure to improve the healing of meat products.

Object of the invention

The present specification refers to a Invention Patent application, corresponding to a procedure to improve the healing of meat products, whose purpose is to improve the performance of the treated product, and at the same time obtain a better quality on various parts of said meat products, and whose consumption is made after the curing them.

Field of the Invention

This invention has its application within the industry dedicated to the treatment of meat products, as they can be hams, paletillas, loins, cured meat and the like.

Background of the invention

The existence and consumption of products is known meat prepared by a healing procedure established in stages of salting, smoked, marinated, etc., subsequently including a stage of healing and conservation in time.

All meat products derived from any animal that heal after a period of time variable, at the end of the healing period, areas with different states of healing, and therefore with a quality differentiated, both for the cut, as for its tasting and use, presenting a clear impact at the level economic.

The root causes of the different parts of a treated piece, such as ham, beef jerky, round, loins, etc., cure more than others, are noted basically derived from the thickness of the meat that covers the bone, the homogeneity of it, fat infiltration, as well as Your own organic characteristics.

To the aforementioned must be added that another fundamental aspect that collaborates in the commented fact, arises from the amount of fat, both infiltrated and the one that covers the part lean piece.

As a consequence of the above, the finished product, that is ham, beef, round, loin, etc., present areas with different flavor depending on the different infiltration, seasoning and / or salt as well as the healing.

All this results in a misuse of the pieces and therefore a lower performance.

In some high-priced products, this problem is significantly aggravated, as it may be in the case of meat pieces configured as acorn-fed Iberian hams, in which the mass or against, that is the back of the leg, gives a homogeneous and quality performance, even greater in its external face which is the face that contains a greater infiltration of grease and a greater coating thereof, while the part front and interior for having a lower fat coating, offers faster healing (less time), less infiltration, Harder and drier.

The obvious solution to this problem would be to perform a procedure to improve the healing of meat products, prior to which a study would be conducted and knowledge of the fat and lean composition of each type of piece that will be subjected to healing, knowing exactly which it is the layer of fat that covers the piece naturally, to subsequently and artificially, coat it with grease animal of the same species and characteristics, those areas that its morphological characteristics remain unprotected. Saying coating will have the necessary measures in each case (width, long, thick).

On the part of the applicant, the current existence of an invention that presents characteristics similar to those described in this memory.

Description of the invention

The procedure to improve the healing of meat products, which the invention proposes, constitutes a great solution that enhances the taste of the treated parts, getting a virtually similar taste in all its  context and at the same time enhances their performance, by get more meat useful for consumption.

More specifically, the procedure for improve the healing of meat products object of the invention, It is constituted from the extraction of the pieces to be treated, such as a ham and a fresh shoulder, which once properly cleaned, it will be coated with grease, that is, with bacon leftover of the exploded view in the slaughterhouse, in the form of sheets, those areas that lack fat.

The thickness of the sheets must be proportional to the thickness that, according to other parts of the piece, covers natural fat, oscillating the average between 0.5 centimeters and 3 centimeters.

Once applied the piece of grease coating the area of meat that is considered appropriate to cover, should be trim the sheet or piece of grease until you get a consistent shape with the body on which it is attached.

Subsequently the meat piece with its coating, will be embedded inside a fine mesh of nylon, fiber, etc., etc., which has a light of 1 to 2 centimeters, is say measure size between the diagonals of the mesh, until the set is perfectly adjusted, pressing the sheet with  bacon or fat enough to ensure they won't exist between the sheet of fat and meat, air pockets.

The mesh will remain on the piece until the Total cure of the meat piece, and preferably until the time of consumption

It should be noted that this procedure does not modify in any way the quality, curing times and others aspects obtained on the meat piece treated in a way conventional, but if you modify the healing and quality of all the piece.

It should be noted that there will be some scales established according to grease protection thicknesses recommended, all according to the quality and origin of the meat, its fat content, the curing treatment to which it will be submitted, etc.

Description of the drawings

To complement the description that is being performing and in order to help a better understanding of the characteristics of the invention, is attached herein descriptive, as an integral part of it, two sheets of plans in which with an illustrative and non-limiting nature, it has been represented the following:

Figure number 1.- Represents a view in perspective of a fresh ham, which will be subjected to procedure to improve the healing of meat products object of the invention.

Figure number 2.- Represents a view of the object shown in figure number 1, on which it is going to make the application of a slice of bacon in the areas found as lacking fat or having an amount lower fat in relation to the rest of the piece.

Figure number 3.- Corresponds to a view of the object shown in figures 1 and 2, on which it is going to make the incorporation of a mesh of plastic material with a established light dimension.

Figure number 4.- Corresponds finally to a perspective view of the object shown in figure number 1, implemented with the process of the invention, and that subsequently it will be duly submitted to the corresponding conventional healing treatment.

Preferred Embodiment of the Invention

In view of these figures, it can be seen as the procedure to improve product healing meat, is constituted from a meat piece (1) extracted from the animal and properly cleaned of the remains superficial.

Following the figure number 2, it is observed as the meat piece (1) in fresh state, is added superficially with a slice of bacon or fat (2) that is applied in the area noted as lacking less fat inside.

After the application of the sheet or fat bacon (2) on the fresh meat piece (1), and properly cut the fat or bacon sheet (2), the piece fresh meat (1) with its fat coating (2) is inserted into a mesh (3) that fits adequately on the outer perimeter of the meat piece (1), confirming that the pressure effect performed by the mesh (3) avoid the existence between the grease coating (2) and the surface of the meat piece (1) of airbags.

Subsequently, the meat piece (1) coated with the mesh (3) and incorporating superficially in the established area the bacon or fat sheet (2), will be submitted to the relevant healing treatment.

Claims (3)

1. Procedure to improve the healing of meat products, preferably distributed and marketed meat products such as hams, shoulder blades, loins, rounds, cured meat and the like, characterized by being constituted from fresh meat pieces (1), whose surface is clean of unusable meat remains, incorporating on the meat piece (1) and in the areas of the same with a fat content significantly lower than the other areas of the meat piece (1), a bacon or fat coating (2) from the same or similar animal, the bacon or fat sheet being superficially coupled (2), cutting its perimeter and adapting it to the surface of the meat piece (1), subsequently being the meat piece (1) and its fatty coating (2) introduced into the inside of a plastic mesh (3), which fits over the perimeter of the meat piece (1). 2. Procedure for improving the healing of meat products, according to the first claim, characterized in that between the sheet of fatty material (2) and the surface of the meat piece (1) there can be no air pockets. 3. Procedure to improve the healing of meat products, according to the first claim, characterized in that after the incorporation of the sheet of fatty material (2) and the introduction of the meat piece (1) with the fatty coating inside a net or mesh (3), the assembly is subjected to a conventional healing treatment.