Classifications

• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C9/00—Apparatus for tenderising meat, e.g. ham
  • A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
  • A22C9/005—Tumblers and rotating drums for massaging meat in their interior

Definitions

• This invention relates generally to agitating appa ⁇ ratus having a fixed receptacle and a rotatable stirrer disposed to rotate about a horizontal axis.
• Apparatus used in the curing and processing of meats by mechanical means generally may be classified in two categories. One is tumbling, and the other is massaging. Tumblers generally consist of a round drum into which meat and curing agents are placed. The drum generally rotates about, a horizontal axis and the meat pieces are mechanically worked through the process of falling from the top to the bottom of the drum as it rotates. Some ⁇ tumblers also turn end over end. An example of such ⁇ process and apparatus so used are described in U.S. Patent No. 3,076,713.
• the massaging process is generally accomplished by placing the meat pieces in a stationary tub together with their curing fluids and stirring the mixture by a plural ⁇ ity of stirring arms mounted to rotate about a vertical axis.
• the massaging process is generally slower than tumbling and uses frictional energy as opposed to a more rapid kinetic energy of the tumblers.
• Examples of the process and apparatus for use in massaging are to be found in the Patents No. 3,775,134 to Michels et al and No. 3,934,860 to Michels and Langen. Tumblers generally are operated under a partial vacuum while massagers seldom if ever are so operated.
• the meat processors seek to meet these objectives in a manner that is cost effective with regard to time and labor, and at the same time minimize damage or deformation of the meat shape and general appearance. This latter qualification is especially important in the case of bone-in, semi-boneless, or whole boneless pork or beef products.
• Tumblers can be * used to a greater or lesser extent depending on the particular meat pieces as described, but only for a limited mechanical working cycle or else deformation or breakup tends to occur. Therefore, the general objectives of the process are accomplished to a less than optimum extent. Both bone-in and boneless meats can be processed in tumblers.
• This invention is designed for use in meat curing and processing of all types of red meats such as pork, beef, lamb and veal; poultry and fish; and products containing natural meat along with meat analogues or other added substances, such as flavorings, tenderizing agents, or phosphates.
• the method and apparatus of the present in- vention is particularly important in the processing of pork pieces such as hams and picnics, either bone-in, semi-boneless, or boneless; processed as water added or no water added; enclosed for processing and/or sale in casings, cans, molds, stockinette, or bare. It is an object of the present invention to provide a method and apparatus that constitutes an improvement over both the conventional tumbling and massaging processes.
• the apparatus of the present invention permits a long, slow mechanical working method similar to a massager to maximize curing objectives.
• the appratus does so without deforming or causing breakup of whole boneless, semi-boneless, or bone-in hams, picnics or other similar pieces.
• a rotatable shaft is mounted within and colinear with the axis of the drum and has paddles attached at right angles to the shaft. The rotation of the shaft and the type of paddles imparts frictional energy to meat • in the drum as well as provides some kinetic energy as the meat pieces drop and slide from uppermost to lower positions within the drum as the paddles cause the meat to rise and fall.
• tumblers provide for a rotary drum which imparts only kinetic energy due to a falling action of the meat.
• the massagers provide only for frictional energy as a stirrin mechanism moves the meat pieces against each other and against the surfaces of the vat and stirring arms.
• a method and apparatus of the present invention is- intermediate between the two processes in that it provide both frictional and kinetic energy.
• the present apparatu does not cause breakup or deformation of the meat pieces that would occur within a tumbler within the same time span; and the apparatus does not encounter the potential of damage to equipment or meat that might occur when massagers are used.
• Fig. 1 is a perspective, partially phantom view of the apparatus of the present invention.
• Fig. 2 is a cross-sectional view taken on line 2-2 of Fig. 1.
• the apparatus of the present invention is illustrated in Fig. 1 and is designated generally by the numeral 10.
• the apparatus 10 comprises a cylindrical drum 11 disposed with its axis horizontal, a rotatable drive shaft 12, a driving motor 13, and paddles 14 and 15.
• the drum 11 is stationary and is mounted on legs 16 so that its cylin ⁇ drical axis 17 is horizontal.
• the drum 11 preferably is constructed of stainless steel and may be built to with- stand pressures due to a partial vacuum within, and may be of any suitable length or diameter to accommodate the quantity of meat to be processed.
• the drive shaft 12 is rotatably mounted within the drum 11 with its axis coin ⁇ cident with the axis 17 of the drum.
• the paddles 14 and 15 have generally flat planar surfaces with one edge radially mounted on the shaft 12 on opposite sides there ⁇ of.
• the paddles are axially displaced and extend radially outward so that their outer edge is near the inner surface of the drum 11.
• the drive shaft 12 is adapted to be rotated by the driving motor 13 which may include a suit ⁇ able gear box not shown designed to give a desired speed of rotation.
• lids or covers 18 and 19 which cover apertures formed in the side of drum 11.
• the lids 18 and 19 may be designed to withstand pressures due to a partial vacuum within the drum 11 and may be secured by clamps or hasps
• OM7I 20 and 21 The interior of the drum 11 can be evacuated by any suitable means (not shown) .
• lids 18 and 19 are opened and the drum 11 partially filled with meat pieces.
• the pieces may be pre-injected with such agents as flavorings, tenderizing compounds or phosphates, or curing substances. Free liquids or solids may also be introduced as required for absorption into the meat and the lids 18 and 19 closed.
• the drum 11 might then be partially evacuated if desired.
• the motor 13 is then energized causing the shaft 12 and paddles 14 and 15 to rotate at a relatively slow speed of approximately 6 rp for example. As the paddles 14 and 15 rotate, the pieces of meat are gradually raised to a higher elevation and are caused to slide either across the surfaces of the paddles 14 and 15 and shaft 12, or across the edges of the paddles.14 and 15.
• the mechanical motion imparted to the pieces of meat thus provides some of the frictional energy obtained in a massager, and at the same time imparts some of the kinetic energy as encountered in a tumbler.
• the action of machine 10 is such that the mechanical working takes place without the breakup and deformation encountered in a tumbler.
• there are no projections present which might tend to damage the equipment when meat pieces which have bones are used.
• the invention thereby attains some of the desired properties of both the tumbler and the massager without the disadvantages of either.
• the paddle means while being oriented generally radially outwardly from the axis of the drive shaft extending into the container means need not include the axis of the shaft; that is, the plane of the paddle, while it preferably includes the axis of the shaft (the paddle in the presently preferred embodiment being edge- mounted on the shaft) it need not include the entire axis of the shaft.
• the plane of the paddle is canted or turned with respect to the shaft axis and may be varied, for example, by angle adjustment means.
• the offset or axially displaced paddles may also be set at an included angle of less than 180° with respect to each other (when viewed end-on, i.e., along the shaft as in Fig. 2) and the paddle angle may be adjustable by appropriate angle adjustment means.
• the process may be operated at positive pressure, atmospheric pressure, or at a partial or full vacuum.
• the gas within the vessel may be the atmosphere or may be some other gas or gas mix ⁇ ture to promote meat curing, prevent deterioration, or promote preservation of the meat, such as N ⁇ o, or an inert atmosphere (N 2 ) .

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Food Science & Technology (AREA)
• Meat, Egg Or Seafood Products (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=22223088

Family Applications (1)

Country Status (5)

Cited By (7)

Families Citing this family (1)

Citations (6)

Family Cites Families (5)

• 1980
  • 1980-10-03 WO PCT/US1980/001329 patent/WO1981001249A1/en not_active Application Discontinuation
  • 1980-10-03 JP JP50014381A patent/JPS56501473A/ja active Pending
  • 1980-10-31 BE BE0/202675A patent/BE885992A/fr unknown
• 1981
  • 1981-05-19 EP EP19800902374 patent/EP0038855A4/en not_active Withdrawn
  • 1981-07-01 DK DK291881A patent/DK291881A/da not_active Application Discontinuation

Patent Citations (6)

Non-Patent Citations (3)

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