JPS5945333B2 - Meat processing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a meat processing method for large livestock, and more particularly to a livestock meat processing method and a livestock meat forming method in which the meat is processed while the carcass is still soft.

Meat processing processes in modern meat processing can be broadly divided into pre-processing processes and post-processing processes.

The pre-processing process is a process in which, after layer killing of large livestock, the head is removed, the internal organs are removed, the skin is peeled, and the backbone is then split vertically into two to form the carcass.

In the post-processing process, the carcass obtained in this pre-processing process is received from the stockyard using a refrigerator or the like, transported to a meat factory close to the consumption area, stored, and cut into large pieces as needed to be processed into meat.

This type of meat processing process has the following drawbacks.

In other words, it takes a long time before the carcass is frozen, and the result is that the temperature of the meat gradually decreases.

As a result, in large domestic animals with a large volume, heat remains in the center of the meat for a long time, prolonging the denaturation time of proteins, and the denaturation of the meat progresses, causing a change in odor and taste, as well as a kind of rotten feeling. Easy to get to the meat.

In addition, in the butchering stage, the tough meat is cut or scraped from the frozen or refrigerated carcass using a knife, etc., which takes a long time, and the shape of the meat obtained is also standardized or molded. It is difficult to achieve that.

However, it is extremely difficult to develop new meat processing methods due to the economic phenomenon in which carcasses are subject to market prices and the locational circumstances in which meatpacking plants are located far from the strata.

The inventor of the present invention focused on the need to fundamentally change the modern system up until now, and came up with the idea of redesigning the entire meat processing system.

That is, the purpose of the present invention is to exsanguinate large livestock after layer killing,
After skinning and removing the internal organs, promptly move the carcass to a clean processing area.1. Livestock meat that is characterized by separating large livestock meat from the skeleton by cutting the part of the animal that is attached to the skeleton of the carcass while hanging the animal without cutting or pre-splitting it in the longitudinal direction. Processing method: After layer-killing large livestock, exsanguinating, skinning, and removing viscera, the carcass is promptly moved to a clean processing area, and the large livestock is pre-cut longitudinally. Cut the parts of the meat that are attached to the skeleton of the carcass in a suspended state, separate the pieces of meat from the skeleton, fill one or more pieces of meat in a predetermined frame, and then refrigerate. An object of the present invention is to provide a livestock meat shaping method for shaping livestock meat.

The present invention will be explained in detail below.

After stratifying large livestock such as cows and pigs, they are exsanguinated in a stratification field, their heads are removed, their internal organs are removed, and their skins are peeled off.

The carcass is then promptly moved to a clean and sterile slaughterhouse attached to the strata yard without having to cut the carcass.

For example, a simple mole rail can be used for this movement.

During or after this movement, the carcass of the large domestic animal is lifted from the ground and removed from contact with the unclean floor before moving on to the next thinning process.

In the thinning process, a meat pedestal is provided on the floor, and the carcass is suspended and fixed above this pedestal.
Cut or cut open the areas where the meat is attached to the skeleton, such as the sinew and periosteum that hold the meat to the frame.

In particular, by inserting a knife into the upper sinus or periosteum that holds the meat to the frame, the weight of the meat separates the meat, and the meat falls onto the meat holder with the periosteum in good condition.

Even if the upper muscle is cut, if the lower muscle makes it difficult for the meat to separate from the skeleton, insert the knife further into the lower muscle, periosteum, etc.

The weight of the meat increases and the meat comes off easily and falls to the bottom.

The meat on the meat tray is conveyed by a conveyor attached to the meat tray or which functions as a meat tray, and after being sorted, it is rapidly cooled.

Since the large number of meat lumps are each divided into small pieces, rapid cooling is extremely easy.

The pieces of meat dropped in the thinning process are in a soft state, so in this soft state, one or more pieces are stuffed into a frame made in advance to match the image of loin, thigh, etc., and then refrigerated to easily shape the meat. can do.

The thinning process can be started from either the upper or lower part of the carcass, and since it involves simply inserting a knife, it can be easily dissected even by a weak worker, and it can be easily mechanized.

The thinning process must be carried out within at least 3 hours, when the meat is still warm and before rigor mortis occurs.

If more time passes than this, the meat will become difficult to separate and it will be difficult to make it thin.

Note that once the carcass is formed, the thinning process in a suspended state cannot be performed at all.

This is because the bones that have been split at the back are extremely thin, so if you remove the meat from there, the hip will be soft and will break, making it impossible to disassemble it.

Therefore, one step can be omitted by leaving the spine as a strong skeleton.

The resulting meat pieces already have periosteum attached to them, protecting them from bacteria and oxidation from the air, which not only increases the yield slightly, but also eliminates the need to scrape the periosteum from the bones.

As described above, according to the present invention, the meat can be removed with extremely little force when it is in a soft state, and there is no need to split the back of the meat as compared to the conventional method, and the step of splitting the back of the meat can be omitted.

In addition, by rapidly cooling small pieces of extremely fresh meat, it is possible to store livestock meat of outstanding quality with minimal denaturation of protein and a similar yield including periosteum.

In addition, the extremely fresh and tender pieces of meat can be easily formed into a certain standard shape using a frame, etc., and there is no need for manual transportation or cutting of the carcass, and there is almost no contact between humans and the meat. Meat can be processed cleanly because it is not contaminated with internal organs.

The thinning process requires no force, so it is highly productive, and it only takes about 20 minutes to separate the meat from the bones of one animal, instead of the usual 40 to 60 minutes. This is an innovative meat processing technology in the field of technology, and a meat processing method that allows unmanned meat processing through the introduction of mechanization, and is an invention that can be applied to meat processing factories to great effect.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. It is.

Claims (1)

[Scope of Claims] 1. After layer killing, exsanguination, skinning, and removal of internal organs, the carcass is promptly moved to a clean processing area, and the large livestock is cut longitudinally. A method for processing livestock meat, which is characterized in that the parts of the meat that are attached to the skeleton of the carcass are cut in a suspended state without being cut, and the pieces of meat are separated from the skeleton. 2 After layer killing, exsanguination, skinning, and evisceration of large livestock, promptly move the carcass to a clean processing area, and hang the large livestock without cutting it lengthwise or pre-cutting it. The meat is removed by cutting off the parts of the carcass that are attached to the skeleton in a suspended state, separating the pieces of meat from the skeleton, filling one or more pieces of meat in a predetermined frame, and then refrigerating the meat. A method for shaping meat.