GB1222684A - Method of preparing a meat product - Google Patents

Abstract

1,222,684. Aging and/or curing meat; pressing meat into forms. J. L. KESZLER. 21 May,, 1968 [23 May, 1967; 30 April, 1968], No. 24180/68. Headings A2D, A2E and A2U] In the preparation of a cooked meat product, the meat is aged and/or cured rapidly by injecting an aging and/or curing liquid into the meat, placing the meat, e.g. beef or ham, in a closed liquid-tight container, and subjecting the container to uniform heat at a first temperature insufficient to cook the meat for a period of time sufficient to allow the agent to age or cure the meat, the container then being subjected to uniform heat at a second higher temperature for a period of time sufficient to fully cook the meat. The first temperature is preferably between 118 and 125‹F. and is maintained for fourteen to seventeen hours, while the second temperature is preferably between 138 and 140‹F. and is maintained for two to five hours. The meat M, which has previously been deformed in a mould to the desired shape, is injected with the liquid agent by an injecting fork 15 either before or after insertion in a can 14, the can then being sealed prior to the two heat treatments. Gelatine may be sprinkled on to the meat before sealing to soak up the juices produced during cooking. Where a number of smaller meat pieces M1, M2, M3 are to be processed these may be sprinkled with gelatine prior to pressing in a mould 10 to improve adhesion along the boundary lines L between the pieces after pressing. When the meat is beef, the liquid agent may be water, where ageing only is required, but is preferably brine. Alternatively, a curing liquid may be used. When the meat is ham, a curing liquid is used and, after injection of the curing liquid, the ham is frozen in the container, preferably to minus five degrees using a blast freezer, prior to the two heat treatments.