IE20070919A1

IE20070919A1 - Carcass processing

Info

Publication number: IE20070919A1
Application number: IE20070919A
Authority: IE
Inventors: Declan Arthur Mcdonnell
Original assignee: Devrone Ltd
Priority date: 2006-12-21
Filing date: 2007-12-19
Publication date: 2008-12-10
Also published as: GB2445102B; GB2445102A; GB0724723D0; IES20070944A2

Abstract

A method processing of a carcass such as a beef forequarter comprises the step, prior to onset of rigor mortis, of releasing constraint on a number of muscles by severing most of the contact of a muscle with surrounding tissue so that the muscles are free to contract. This has the effect of upgrading the end use of the muscle from ground beef to cubed beef.

Description

l he invention relates to processing of beef and especially to a process for maximising meat recovery from carcasses.

In general meat processing comprising abattoir operations followed by chilling and then carcass processing to recover meat.

There are several different cuts of meat that may be recovered from a carcass from 10 the high value cuts such as fillet or skirt to cuts of low value in view of their lower content of visible lean meat (VL) and/or muscle shape/thickness.

This invention is directed towards providing an improved carcass processing system to upgrade certain meat cuts from low VL to higher VL with improved muscle thickness & shape.

Statement of Invention According to the invention there is provided a method of carcass processing 20 comprising the step, prior to onset of rigor mortis, of releasing a muscle by severing most but not all of the contact of the muscle with surrounding tissue and/or bone so that the muscle is free to contract. ln one embodiment the method comprises trimming of fat and severing some of the 25 connections between the muscle and surrounding tissue and/or bone.

The muscle is preferably removed from the carcass after the muscle has contracted.

In one case the muscle(s) are free to contract for a period of at least 6 hours prior to 30 removal of the contracted muscle. The muscles(s) may be free to contract for a .,.. „ ^eriod^Lfr^ prior to removal of the contracted muscle.

I ΠΤ CL ___1 IEO 7 0 9 19 Preferably the carcass is a beef forequarter.

In one embodiment the muscle is selected from one or more of: ribcap with LMC (latissimus dorsi) ribcap (trapezius) chuck fan (serratus ventralis) jacobs ladder (serratus ventralis) bark (elephant ear) (cutaneous trunci) brisket (pectoralis profindi) flank (obligus abdominis entemi) bavette (rectus abdominis); and flank (transversus abdominis) The invention also provides a muscle when processed by a method of the invention.

The invention also provides a muscle selected from one or more of: ribcap with LMC (latissimus dorsi) ribcap (trapezius) chuck fan (serratus ventralis) jacobs ladder (serratus ventralis) bark (elephant ear) (cutaneous trunci) brisket (pectoralis profindi) flank (obligus abdominis entemi) bavette (rectus abdominis); and flank (transversus abdominis) ΙΕΟ 70 9 19 which has a thickness of at least twice (and preferably three to four times) the thickness of the muscle in a normal position in a carcass Brief Description of the Drawings The invention will be more clearly understood from the following description thereof given by way of example only, with reference to the accompanying drawings in which:Fig I is a perspective view of a beef forequarter; Fig 2 is a perspective view of the forequarter of Fig 1 showing the location of some of the muscles to be released; Fig 3 is a diagram illustrating the location of the bark muscle; Figs 4(a) and 5(a) illustrate the normal in situ form of the bark muscle; Figs 4(b) and 5(b) illustrate the contraction of the released bark muscle; Fig 6 is a diagram showing some of the released muscles; and Figs 7 to 17 illustrate the release of various muscles.

Detailed Description Referring to the drawings there are illustrated steps in releasing various muscles from a beef forequarter 1. The muscles which are released and then allowed to contract are as follows. The industry name is given first with the Latin name in brackets: Ribcap with LMC muscle (latissimus dorsi) 2 Ribcap (trapezius) 3 Chuck Fan (serratus ventralis) 4 Jacobs Ladder (serratus ventralis) 5 Bark (elephant ear) (cutaneous trunci) 6 Brisket (pectoralis profundi) 7 Flank (obligus abdominis enterni) 8 Bavette (rectus abdominis) 9 Flank (transversus abdominis) 10 These muscles are released as illustrated, prior to the onset of rigor mortis, using knives or other cutting implements 20. Fat is trimmed off and the connections between the muscles and the surrounding tissue and bones is severed in such a way as to leave a connected part at the lowermost end of the muscle. In this way the released muscle (Mr) is free to hang down. After release, the muscles contract substantially (Me), typically to 3 or 4 times their original thickness as illustrated particularly in Figs 4 and 5. This has the effect of upgrading the end use of the muscle from ground beef to cubed beef. In addition, because of the removal of excess fat during muscle release, the visible lean content of the muscles increases. Thus, muscles released in this way can be upgraded and used for high value added applications.

The muscles are free to contract for a period of at least 6 hours and preferably for a period of from 24 to 96 hours prior to removal of the contracted muscle.

Referring to Fig. 7, there is illustrated a beef forequarter in which muscles have not been released. Figs. 8(a) to 8(c) illustrate the location and release of the bavette 9 and flank 10 muscles. Figs. 9 and 10 illustrate the release of a bark muscle 6. Fig. /9 shows the release of a brisket muscle 7, while Figs. 12 and 13 illustrate the release of the ribcap with LMC muscle 2. Fig. 14 and Fig. 15 show the release of the ribcap muscle 3 and Jacobs ladder muscle 5 respectively. Figs. 16 and 17 illustrate the release of the chuck fan muscle 4.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims

1. A method of carcass processing comprising the step, prior to onset of rigor mortis, of releasing a muscle by severing most but not all of the contact of the muscle with surrounding tissue and/or bone so that the muscle is free to contract.

2. A method as claimed in claim 1 comprising trimming of fat and severing some of the connections between the muscle and surrounding tissue and/or bone.

3. A method as claimed in claim 1 or 2 comprising removing the muscle from the carcass after the muscle has contracted.

4. A method as claimed in any preceding claim wherein the muscle(s) are free to contract for a period of at least 6 hours prior to removal of the contracted muscle.

5. A method as claimed in any preceding claim wherein the muscle(s) are free to contract for a period of from 24 to 96 hours prior to removal of the contracted muscle.

6. A method as claimed in any preceding claim wherein the carcass is a beef forequarter.

7. A method as claimed in claim 6 wherein the muscle is selected from one or more of: ribcap with LMC (latissimus dorsi) ribcap (trapezius) chuck fan (serratus ventral is) jacobs ladder (serratus ventralis) bark (elephant ear) (cutaneous trunci) brisket (pectoralis profindi) flank (obligus abdominis entemi) bavette (rectus abdominis); and flank (transversus abdominis).

8. A method of carcass processing substantially as hereinbefore described with reference to the accompanying figures.

9. A muscle when processed by a method as claimed in any of claims I to 8.

10. A muscle selected from ribcap with LMC (latissimus dorsi) ribcap (trapezius) chuck fan (serratus ventralis) jacobs ladder (serratus ventralis) bark (elephant ear) (cutaneous trunci) brisket (pectoralis profindi) flank (obligus abdominis entemi) bavette (rectus abdominis); and flank (transversus abdominis) which has a thickness of at least twice the thickness of the muscle in a normal position in a carcass. Fig. 1 Fig.2 2/8 7 Ο ί; ιεο Fig. 5(b) 3/8 4/8 Fig. 8(a) Ko 7 η '°S 19 5/8 Fig. 8(b) Fig. 8(c) 6/8 7/8 u Fig. 13 8/8 Fig. 16