GB1185293A - Meat Products and their Preparation - Google Patents

Meat Products and their Preparation

Info

Publication number
GB1185293A
GB1185293A GB9238/68A GB923868A GB1185293A GB 1185293 A GB1185293 A GB 1185293A GB 9238/68 A GB9238/68 A GB 9238/68A GB 923868 A GB923868 A GB 923868A GB 1185293 A GB1185293 A GB 1185293A
Authority
GB
United Kingdom
Prior art keywords
meat
composite piece
tenderized
cuts
elementary
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.)
Expired
Application number
GB9238/68A
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.)
ANDRE R JACCARD
Original Assignee
ANDRE R JACCARD
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 ANDRE R JACCARD filed Critical ANDRE R JACCARD
Priority to GB9238/68A priority Critical patent/GB1185293A/en
Publication of GB1185293A publication Critical patent/GB1185293A/en
Expired legal-status Critical Current

Links

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
    • A22C9/008—Apparatus for tenderising meat, e.g. ham by piercing
    • 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

Landscapes

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

Abstract

1,185,293. Tenderized meat product. A. R. JACCARD. 26 Feb., 1968, No. 9238/68. Headings A2B and A2U. In producing a tenderized composite piece of meat, a plurality of elementary cuts of meat are assembled to form a stack and a multitude of tenderizing incisions, e.g. piercings, are then made, as by tools such as needles, through a substantial portion of each of the assembled elementary cuts to help them to stick together, and the resulting stack is shaped, e.g. by hand or by moulding, to a desired configuration, e.g. an elongated roll. The resulting shaped, tenderized composite piece of meat may be chilled or frozen. As shown in Fig. 1, an elementary cut of beef 11, such as a boneless strip of loin, is placed on a similar cut 12 to form a two-layer composite piece of meat. Preferably, powdered or granular gelatine and, if desired, a small amount of monosodium glutamate is placed between the contacting surfaces of the two cuts. The two-layer composite piece of meat is pierced by needles (16) in a conventional tenderizing press, Fig. 2 (not shown), and then formed into an elongated roll 18 in a mould 19, Fig. 3, from which roll one or more than one fillet mignon 20, Fig. 4, may be sliced or sawn.
GB9238/68A 1968-02-26 1968-02-26 Meat Products and their Preparation Expired GB1185293A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9238/68A GB1185293A (en) 1968-02-26 1968-02-26 Meat Products and their Preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9238/68A GB1185293A (en) 1968-02-26 1968-02-26 Meat Products and their Preparation

Publications (1)

Publication Number Publication Date
GB1185293A true GB1185293A (en) 1970-03-25

Family

ID=9868066

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9238/68A Expired GB1185293A (en) 1968-02-26 1968-02-26 Meat Products and their Preparation

Country Status (1)

Country Link
GB (1) GB1185293A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2196756A1 (en) * 1972-08-24 1974-03-22 Unisabi Sa
GB2119623A (en) * 1982-05-04 1983-11-23 Bowyers Process of manufacturing a steak or schnitzel product
GB2121269A (en) * 1979-08-24 1983-12-21 Bowyers Meat press or clamp
EP0183732A1 (en) * 1984-06-01 1986-06-11 GIBSON, Royce Gordon Reconstituted meat product
GB2387100A (en) * 2000-09-27 2003-10-08 William Younger Guess Assembled meat product
WO2014020563A2 (en) 2012-08-03 2014-02-06 Olivari Lorenzo Method for treating bovine meat

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2196756A1 (en) * 1972-08-24 1974-03-22 Unisabi Sa
GB2121269A (en) * 1979-08-24 1983-12-21 Bowyers Meat press or clamp
GB2119623A (en) * 1982-05-04 1983-11-23 Bowyers Process of manufacturing a steak or schnitzel product
EP0183732A1 (en) * 1984-06-01 1986-06-11 GIBSON, Royce Gordon Reconstituted meat product
EP0183732A4 (en) * 1984-06-01 1986-09-24 Royce Gordon Gibson Reconstituted meat product.
GB2387100A (en) * 2000-09-27 2003-10-08 William Younger Guess Assembled meat product
GB2387100B (en) * 2000-09-27 2005-10-12 William Younger Guess Coaxially combined meat roast with steaks or chops cut from same
WO2014020563A2 (en) 2012-08-03 2014-02-06 Olivari Lorenzo Method for treating bovine meat

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Legal Events

Date Code Title Description
PS Patent sealed
PE20 Patent expired after termination of 20 years