GB2121269A

GB2121269A - Meat press or clamp

Info

Publication number: GB2121269A
Application number: GB08212829A
Authority: GB
Inventors: David Houghton
Original assignee: BOWYERS
Current assignee: BOWYERS
Priority date: 1979-08-24
Filing date: 1982-05-04
Publication date: 1983-12-21
Also published as: ZA804923B; GB2070543B; AU538264B2; AU6155780A; GB2070543A

Abstract

The two-part press or mould produces a non-uniformly contoured joint which, when sliced, forms slices or irregular shapes which do not appear to have come from a roll of meat. The mould is formed so that a proportion of the internal surface of one or both parts has a random pattern of contours. In the embodiment shown, the mould is in two parts 11, 12. Part 12 is inverted and fits into part 11 after meat has been put in part 12. Random contours are formed on both mould parts at 20, 21. Part 11 may have straight sides 22 to facilitate sliding mould part 12 telescopically into mould part 11. <IMAGE>

Description

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GB 2 121 269 A 1

SPECIFICATION Meat press or clamp

This invention relates to a press or clamp which may be used to mould animal meat or poultry 5 meat.

It is known to place animal or poultry meat in a - press so as to produce a 'log' of meat which is usually of cylindrical shape.

One disadvantage of producing meat in such a 10 press is that when the meat is sliced the slices are * of completely uniform shape, usually circular although sometimes square, and it is obvious to the eventual customer and to the person who eats the meat the the meat has been taken from a 15 pressed log.

It is an object of the present invention to produce a press or clamp which will produce a non-uniform joint which, when sliced, forms slices of irregular shapes which do not appear to have 20 come from a roll of meat.

In accordance with the invention a two-part mould for moulding or pressing meat has one or both parts formed on their internal surfaces with a random pattern of contours whereby when the 25 meat is pressed within the mould the exterior surfaces of the log of meat produced is formed with this random pattern so that slices cut from the log are of irregular shape.

Preferably the random patterning of the internal 30 surface of the mould occurs on both parts of the mould so that the major proportion at least of the external surface of the log has a random pattern.

Also according to the invention there is a method of producing a log of meat capable of 35 providing slices of random shape comprising the steps of inserting whole meat muscle or pieces of meat muscle into a press, the press having at least part of its internal surface of random contour, closing the press on the inserted meat muscle and 40 pressing it into the shape of the log having a random shaped external surface.

By using this method a number of pieces of meat may be used which would not otherwise be large enough to form a joint or log from which 45 slices may be cut, the pieces being congealed together in to a log by the pressure in the press so as to form a usable joint or log of meat.

A press according to the present invention may for example be used in the process described in 50 our copending patent application No. 8212830.

In the accompanying drawings:—

Figure 1 is a side elevation of the press embodying this invention;

* Figure 2 shows the two parts of the mould 55 which is part of the press, opened up so as to shown their internal profiles;

Figure 3 is a section, partly in elevation, on line III—III shown in Figure 2; and

Figures 4 and 5 show the contours of typical 60 slices of meat carved from a log produced in the press.

In Figure 1 is shown a press 10 having a lower mould part 11 and an upper mould part 12. The upper mould part 12 carries a clamping arrangement 13 which consists of a horizontal bar 14 to which is attached rods 15 which slide in bores in upstanding members 16 attached to the clamp mould portion 12. Springs 17 are provided between the bar 14 and the mould portion 12. The clamping device 13 also carries hinged ratchet arms 18 which engage ratchet teeth 19.

As shown in Figure 2 the internal contour of moulds 11 and 12 is of random contour form. This is shown more clearly in Figure 3 in which it will be seen that the whole of the interior surface 20 of mould portion 12 is of random contour rather like a three-dimensional model of a relief map, and the base portion of mould portion 11 is also of random contour 21 although the side portions 22, 23 are not formed with contours.

The contours may extend through the whole of the side of the portions 22 and 23 as well as the base portion if required.

!n use the lower mould portion 11 is filled with meat by layering the meat into the mould portion until it extends just above the top edge of the lower mould portion 11. The upper mould portion 12 is then applied and weights are added on the bar 14 so as to compress the upper portion of the mould onto the meat in the lower portion. As compression takes place the springs 17 are compressed and the ratchet teeth of arm 18 engages the ratchet teeth 19 so as to hold the two mould portions together with the springs compressed thus applying a compression force to the meat within the mould.

When the moulding is complete after say three hours, the log of meat is frozen in the clamp and is then removed and held in cold storage until required. When the meat is required for use it is conditioned to a temperature between —5°C and + 1 °C and then sliced using conventional equipment or cut up into smaller joints. The individual slices will have random external contour as shown in Figures 4 and 5. Thus the slices of meat will have the appearance of being cut from a conventional joint rather than from a pressed roll or log. Although each individual slice may be composed of several pieces of meat it is found that there is a high degree of cohesiveness which retains the slices in their whole condition. This cohesiveness is produced by the effect of the shredding and pressing.

By using the process described in detail in our copending application it is possible to produce meat in slice form suitable for use as schnitzels.

Preferably before putting the meat in the mould it is, as described in our copending application chemically tenderised or mechanically tenderised by shredding. It may also be vacuum tumbled in brine solution or have brine injected into it.

The press is generally applicable to animal and poultry meat but is particularly useful for producing turkey schnitzels as described in our copending application.

When the meat is put into the clamp or press it is best done by taking a long muscle and lining the press with the long muscle and then filling the press with further muscles of meat so as to build

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GB 2 121 269 A 2

up layers.

Claims

1. A two-part meat mould or press which has at least a proportion of one or both parts formed on

5 their internal surfaces with a random pattern of contours whereby when the meat is pressed within the mould the exterior surface of the log of meat produced is formed with this random pattern so that when slices are cut from the log they are of

10 irregular shape.

2. A two-part meat mould or press in which the random patterning of the internal surface of the mould occurs on both parts of the mould so that the major proportion at least of the external

15 surface of the log has a random pattern.

3. A two-part meat mould or press according to claim 1 or claim 2 and in which one part has an internal bottom surface formed with said random pattern of contours and has its internal side walls

20 substantially planar.

4. A two-part meat mould or press according to claim 3 and in which the other part is arranged to fit within said one part so that the external walls of said other part slide telescopically into said one

25 part being guided by the planar internal side walls.

5. A two-part meat mould or press according to any preceding claim and including a clamping device embodying springs for applying pressure to the mould or press and hinged ratchet arms

30 engageable with ratchet teeth to hold the two parts of the mould or press under pressure by compression of said springs.

6. A method of producing a log of meat capable of providing slices or random shape comprising

35 the steps of inserting whole meat muscle or pieces of meat muscle into a press, the press having at least part of its internal surface of random contour, closing the press on the inserted meat muscle and pressing it into the shape of a log having a random

40 shaped external surface.

7. A method according to claim 6 in which a number of pieces of meat are used which vyould not otherwise be large enough to form a joint or log from which slices may be cut, the pieces being

45 congealed together in to a log by the pressure in the press so as to form a usable joint or log of meat. s

8. A method according to claim 6 or claim 7 and in which, after the moulding of the meat has

50 been effected, the log of meat is frozen in the mould or press and is then removed and held in cold storage until required.

9. A method according to claim 8 and in which, when the meat is required for use it is conditioned

55 to a temperature between —5°C and +1 °C and then sliced or cut up into smaller joints.

10. A method according to any preceding claim and in which the meat is moulded to a shape and size such that individual slices are suitable for use

60 as schnitzels.

11. A method according to any preceding claim and in which, before putting the meat into the press or mould it is chemically or mechanically tenderised and/or is treated with brine.

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12. A meat mould or press substantially as hereinbefore particularly described and as illustrated in the accompanying drawings.

13. A method of producing a log of meat capable of providing slices of random shape 70 substantially as hereinbefore particularly described with reference to the accompanying drawings.

Printed for Her Majesty's Stationery Office by the Courier Press, Leamington Spa, 1983. Published by the Patent Office 25 Southampton Buildings, London, WC2A 1AY, from which copies may be obtained.