GB2104371A

GB2104371A - Poultry product

Info

Publication number: GB2104371A
Application number: GB08223407A
Authority: GB
Inventors: Edward Thomas Clarke
Original assignee: Sun Valley Poultry Ltd
Current assignee: Sun Valley Foods Ltd
Priority date: 1981-08-27
Filing date: 1982-08-13
Publication date: 1983-03-09
Also published as: GB2104371B

Abstract

Part of a poultry animal has provided thereon a layer of fat derived from a non-poultry animal. For example, the thigh bone is removed from a turkey leg, and the leg is tumbled to bring soluble protein to the surface. The thigh meat is drawn over the drumstick, the soluble protein adhering the thigh meat to the drumstick, and a layer of fat derived from a non-poultry animal is secured to the exterior surface of the thigh meat.

Description

SPECIFICATION Improvements relating to meat products Description of Invention This invention is concerned with improvements relating to meat products.

It is one of the various objects of this invention to provide a novel meat product, in particular one derived from poultry.

According to this invention there is provided a meat product comprising part of a poultry animal, and provided thereon a layer of fat derived from a non-poultry animal.

Preferably the meat product utilises a part of the poultry animal still on the bone, for example the lower leg of a turkey, commonly known as the drumstick.

Preferably however the drumstick is provided with a second layer of meat of part of a different or the same poultry animal, and preferably the layer of fat is provided on the outside of said second layer.

Conveniently both the first and second layer are part of the same poultry animal: thus the second layer may be provided by thigh meat of the leg from which the drumstick is obtained.

Preferably the layer of fat, and/or the second layer, is secured by the use of soluble protein, preferably derived from said part.

This invention also provides a meat product derived by the following steps (a) procuring the leg of a poultry animal; (b) removing the thigh bone therefrom; (c) drawing the thigh meat over the drumstick; (d) securing to the outer surface of the thigh meat when so drawn over the drumstick a layer of fat derived from a non-poultry animal.

Preferably means is used to adhere the thigh meat to the drumstick when so drawn over the drumstick and/or the layer of fat to the thigh meat. Thus, for example, a soluble protein is utilised, which may be provided on one or more to contacting surfaces. Preferably however the adhering means is derived from soluble protein present in the poultry animal.

According to this invention there is also provided a method of affording a meat product, comprising the steps: a) procuring the leg or part of the leg of a poultry animal; b) treating the leg to bring soluble protein to the surface; c) utilising said soluble protein to adhere to the leg a layer of fat from a non-poultry animal.

Preferably substantially the whole of the leg of the poultry animal is utilised, and soluble protein is utilised to secure together two pieces of the leg meat, in addition to the use thereof in securing the fat to the leg meat.

There will now be given a detailed description, to be read with reference to the accompanying drawings, of a novel meat product, and a method of preparing the meat product, which product and method have been selected for the purposes of illustrating the present invention by way of example.

In the accompanying drawings: Figure 1 is a schematic sectional view of the meat product which is the preferred embodiment of this invention; and Figure 2 shows part of the leg of a poultry animal in a stage of preparation of said product.

The novel meat product which is the preferred embodiment of this invention is derived primarily from the leg of a turkey. The thigh bone of the leg is removed (as shown in Fig.

2) and the leg is treated by a process known as "massaging". This involves first tumbling in a curing liquid, followed by the injection of further curing liquid, followed by further tumbling. This action brings to the surface of the meat a soluble protein known as myosin.

The thigh meat 6 of the leg is then drawn over the drumstick by being folded backwardly, in which the shin bone 10 is still present, the myosin on the exterior of the drumstick and the exterior of the thigh meat serving to secure the two layers together.

A layer 1 2 of pork fat is then placed firmly around the exterior (previously interior) surface of the thigh meat and adheres thereto by the present by myosin on this surface too.

The meat product may then be cooked, for example by steam, and may if desired be coated with breadcrumbs.

The meat product above described affords a turkey "ham" joint of typically two to three pounds in weight.

In a modified practice, a turkey leg is injected with a curing liquid and soaked overnight in further curing liquid, and the leg is tumbled to bring soluble protein to the surface. The thigh bone of the leg is removed, and the thigh meat is severed and then drawn (that is not folded) down over the drumstick, so that the interior surface of the thigh meat contacts the exterior surface of the drumstick, being adhered thereto by soluble protein on the respective surfaces, the exterior surface of the thigh meat remaining on the outside. A layer of pork fat is placed firmly around the exterior surface of the thigh meat and adheres thereto by the presence of soluble protein on the surface thereof.

1. A meat product comprising part of a poultry animal, and provided thereon a layer of fat derived from a non-poultry animal.

2. A meat product according to Claim 1 wherein said part of the poultry animal is utilised on the bone.

3. A meat product according to Claim 2 wherein said part is the drumstick.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Improvements relating to meat products Description of Invention This invention is concerned with improvements relating to meat products. It is one of the various objects of this invention to provide a novel meat product, in particular one derived from poultry. According to this invention there is provided a meat product comprising part of a poultry animal, and provided thereon a layer of fat derived from a non-poultry animal. Preferably the meat product utilises a part of the poultry animal still on the bone, for example the lower leg of a turkey, commonly known as the drumstick. Preferably however the drumstick is provided with a second layer of meat of part of a different or the same poultry animal, and preferably the layer of fat is provided on the outside of said second layer. Conveniently both the first and second layer are part of the same poultry animal: thus the second layer may be provided by thigh meat of the leg from which the drumstick is obtained. Preferably the layer of fat, and/or the second layer, is secured by the use of soluble protein, preferably derived from said part. This invention also provides a meat product derived by the following steps (a) procuring the leg of a poultry animal; (b) removing the thigh bone therefrom; (c) drawing the thigh meat over the drumstick; (d) securing to the outer surface of the thigh meat when so drawn over the drumstick a layer of fat derived from a non-poultry animal. Preferably means is used to adhere the thigh meat to the drumstick when so drawn over the drumstick and/or the layer of fat to the thigh meat. Thus, for example, a soluble protein is utilised, which may be provided on one or more to contacting surfaces. Preferably however the adhering means is derived from soluble protein present in the poultry animal. According to this invention there is also provided a method of affording a meat product, comprising the steps: a) procuring the leg or part of the leg of a poultry animal; b) treating the leg to bring soluble protein to the surface; c) utilising said soluble protein to adhere to the leg a layer of fat from a non-poultry animal. Preferably substantially the whole of the leg of the poultry animal is utilised, and soluble protein is utilised to secure together two pieces of the leg meat, in addition to the use thereof in securing the fat to the leg meat. There will now be given a detailed description, to be read with reference to the accompanying drawings, of a novel meat product, and a method of preparing the meat product, which product and method have been selected for the purposes of illustrating the present invention by way of example. In the accompanying drawings: Figure 1 is a schematic sectional view of the meat product which is the preferred embodiment of this invention; and Figure 2 shows part of the leg of a poultry animal in a stage of preparation of said product. The novel meat product which is the preferred embodiment of this invention is derived primarily from the leg of a turkey. The thigh bone of the leg is removed (as shown in Fig. 2) and the leg is treated by a process known as "massaging". This involves first tumbling in a curing liquid, followed by the injection of further curing liquid, followed by further tumbling. This action brings to the surface of the meat a soluble protein known as myosin. The thigh meat 6 of the leg is then drawn over the drumstick by being folded backwardly, in which the shin bone 10 is still present, the myosin on the exterior of the drumstick and the exterior of the thigh meat serving to secure the two layers together. A layer 1 2 of pork fat is then placed firmly around the exterior (previously interior) surface of the thigh meat and adheres thereto by the present by myosin on this surface too. The meat product may then be cooked, for example by steam, and may if desired be coated with breadcrumbs. The meat product above described affords a turkey "ham" joint of typically two to three pounds in weight. In a modified practice, a turkey leg is injected with a curing liquid and soaked overnight in further curing liquid, and the leg is tumbled to bring soluble protein to the surface. The thigh bone of the leg is removed, and the thigh meat is severed and then drawn (that is not folded) down over the drumstick, so that the interior surface of the thigh meat contacts the exterior surface of the drumstick, being adhered thereto by soluble protein on the respective surfaces, the exterior surface of the thigh meat remaining on the outside. A layer of pork fat is placed firmly around the exterior surface of the thigh meat and adheres thereto by the presence of soluble protein on the surface thereof. CLAIMS

3. A meat product according to Claim 2 wherein said part is the drumstick.

4. A meat product according to Claim 3 wherein the drumstick is provided with a second layer of meat, and the layer of fat is provided on the outside of said second layer.

5. A meat product according to Claim 4 wherein both the first and second layers are part of the same poultry animal.

6. A meat product according to one of Claims 4 and 5 wherein the second layer is provided by thigh meat from the leg from which the drumstick is obtained.

7. A meat product according to any one of the preceding claims wherein the layer of fat, and/or the second layer, is secured by the use of soluble protein.

8. A meat product acccrding to Claim 7 wherein said soluble protein is derived from the meat utilised in the meat product.

9. A meat product derived by the following steps: (a) procuring the leg of a poultry animal; (b) removing the thigh bone therefrom; (c) drawing the thigh meat over the drumstick; (d) securing to the outer surface of the thigh meat when so drawn over the drumstick a layer of fat derived from a non-poultry animal.

10. A meat product according to Claim 9 comprising means to adhere the thigh meat to the drumstick when so drawn over the drumstick, and/or the layer of fat to the thigh meat.

11. A meat product according to Claim 10 wherein said means is afforded by a soluble protein provided on one or more of the surfaces.

1 2. A meat product according to Claim 10 wherein said means is derived from soluble protein present in the poultry animal.

1 3. A method of affording a meat product, comprising the steps: a) procuring the leg or part of the leg of a poultry animal; b) treating the leg to bring soluble protein to the surface;

c) utilising said soluble protein to adhere to the leg of a layer or fat from a non-poultry animal.

14. A method according to Claim 1 3 wherein substantially the whole of the leg of the poultry animal is utilised. the soluble protein being utilised to secure together two pieces of the leg meat, and to secure the fat to the leg meat.

1 5. A meat product substantially as here it before described with reference to the accompanying drawings.

1 6. A method of affording a meat product, when carried out substantially as hereinbefore described with reference to the accompanying drawings.

1 7. Any novel feature or novel combination of features hereinbefore described and/or shown in the accompanying drawings.