WO2001037674A1 - Procede et appareil permettant de traiter la viande - Google Patents

Procede et appareil permettant de traiter la viande Download PDF

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Publication number
WO2001037674A1
WO2001037674A1 PCT/IB2000/001735 IB0001735W WO0137674A1 WO 2001037674 A1 WO2001037674 A1 WO 2001037674A1 IB 0001735 W IB0001735 W IB 0001735W WO 0137674 A1 WO0137674 A1 WO 0137674A1
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WO
WIPO (PCT)
Prior art keywords
meat
moisture
high frequency
water
frequency vibration
Prior art date
Application number
PCT/IB2000/001735
Other languages
English (en)
Inventor
Michaelo Peter Melnyczuk
Original Assignee
Melnyczuk, Tania, Maria
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Melnyczuk, Tania, Maria filed Critical Melnyczuk, Tania, Maria
Priority to AU14079/01A priority Critical patent/AU1407901A/en
Publication of WO2001037674A1 publication Critical patent/WO2001037674A1/fr

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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
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry

Definitions

  • This invention relates to a method of, and apparatus for, treating meat.
  • Meat, and more particularly chicken or other poultry meat can be made more succulent by adding moisture to it.
  • the addition of moisture will also give the bird a plumper appearance, making it more attractive to customers. This is a permitted practice in the case of fresh poultry, provided that the amount of moisture that is added is kept below certain prescribed limits (usually 8% by weight) . In the case of fresh portioned, processed, or frozen poultry, there is no limit on the amount of moisture that can be added.
  • a method of treating the meat of a slaughtered animal which comprises subjecting the meat to high frequency vibration prior to the onset of rigor mortis.
  • the meat may be subjected to said high frequency vibration in the presence of added moisture.
  • the added moisture may be provided by injecting moisture into the meat prior to subjecting the meat to said high frequency vibration, or while the meat is being subjected to such vibration.
  • the moisture may be injected by means of needles. It could, however, also be injected in a needle-less manner, such as, for example, by means of high pressure water jets which are able to penetrate the meat.
  • clean water is meant plain tap water, i.e. water that is supplied by water utilities for purposes of drinking. This is the preferred method where, for example, it is desired to produce fresh poultry.
  • the added moisture may alternatively be in the form of a solution of salt (for example, sodium chloride) in water.
  • salt for example, sodium chloride
  • the solution may, in addition, contain a phosphate and, if desired, other substances such as, for example, a preservative, a flavouring agent, a curing agent, sugar, an anti-oxidant, and so on. This can be used to provide a basted or marinated product.
  • the added moisture may further alternatively be in the form of catholyte or anolyte water.
  • the meat may be subjected to said high frequency vibration while it is still warm, and preferably still at a temperature above 28°C.
  • Said high frequency vibration may have a frequency of at least 5kHz.
  • apparatus for treating the meat of an animal comprising slaughtering means for slaughtering the animal and cooling means for cooling the meat of the slaughtered animal, and in addition means for subjecting the meat to high frequency vibration prior to the meat being cooled by the cooling means, while the meat is still in a pre- gor mortis condition.
  • FIG. 1 illustrates, in block diagram form, apparatus for treating the meat of birds, e.g. chicken meat, in accordance with the invention
  • Figure 2 is a side view of an eviscerated and de-feathered bird as it emerges from an eviscerator forming part of the apparatus of Figure 1 ;
  • Figure 3 is a pictorial view of a moisture injection station forming part of the apparatus of Figure 1 ;
  • Figure 4 shows the position of a bird in relation to a moisture injection unit in the moisture injection station, as the bird enters the station;
  • Figure 5 shows the position of the bird in the moisture injection unit while water is being injected into the bird
  • Figure 6 is a detail of part of the bird, showing how moisture is injected into it while in the moisture injection unit;
  • Figure 7 shows the birds emerging from the moisture injection station
  • Figure 8 shows a bird while being subjected to sonic/ultrasonic vibration in a sonic/ultrasonic treatment station forming part of the apparatus of Figure 1 ;
  • Figure 9 is a side view of an alternative form of sonic/ultrasonic treatment station.
  • Figure 1 0 is a front view of an eviscerated and de-feathered bird, and a hand-held water injection device for injecting moisture into the meat of the bird, in accordance with another embodiment of the invention
  • Figure 1 1 is a view in the direction of arrow XI in Figure 1 0;
  • Figure 1 2 is a view similar to Figure 1 1 , but showing the water injection device in position while water is being injected into the meat of the bird; and
  • Figure 1 3 is another view of the hand-held water injection device.
  • reference numeral 1 0 generally indicates apparatus for treating poultry meat.
  • the apparatus comprises a conventional slaughter-house conveyor for transporting the birds through the various stations of the apparatus.
  • the apparatus comprises slaughtering means 1 1 for slaughtering birds, only the final stages of the slaughtering means, namely a de-feathering station 1 2 and an eviscerator 1 4, being shown in the drawing.
  • the slaughtering means can be of conventional construction.
  • the birds are transported to a moisture injection station 1 6, where moisture is injected into the meat of the birds.
  • a moisture injection station 1 6 the birds are transported to a sonic/ultrasonic treatment station 1 8 where they are subjected to sonic/ultrasonic vibration.
  • the birds are subjected to sonic/ultrasonic vibration before the onset of rigor mortis.
  • the slaughtering procedures in commercial plants are normally accomplished in less than 1 hour, whereas the onset of rigor mortis varies from 3 to 6 hours in the case of smaller animals such as poultry.
  • reference numeral 24 indicates a slaughtered and eviscerated bird, the bird being suspended from the shackles 26 of a slaughter-house conveyor 28.
  • the moisture injection station 1 6 (see Figure 3) comprises a rotating carousel which in turn comprises a series of circumferentially spaced moisture injection units 30.
  • Each of the units 30 has a back part 32 (see Figures 4 and 5) which is fixed with respect to the carousel, and a pivotally mounted front part 34, the two parts 32 and 34 cooperating with one another in the manner of a clamshell.
  • the conveyor 28 is arranged so that the birds enter the carousel from one direction, move 1 80 ° around the carousel, and then leave the carousel again in the opposite direction.
  • the moisture injection units are fully open, permitting the birds 24 to enter into, or leave the spaces between the parts 32 and 34.
  • the parts 34 On the opposite side of the carousel, the parts 34 have moved towards the corresponding parts 32, thereby to close the moisture injection units and hold a bird between each pair of the parts 32, 34.
  • Figure 4 shows one of the moisture injection units in a partly closed condition
  • Figure 5 shows the unit in the fully closed condition.
  • the movable part 34 carries a series of accurately positioned needles 36 (see Figure 6) .
  • the internal diameter of the needles 36 is ideally in the range of 0.1 to 0.9 mm.
  • the needles 36 are arranged in such a manner that they will enter into various predetermined parts of the bird, and each penetrate the meat of the bird up to a certain depth.
  • the depth of penetration for each needle is chosen such that the tips of the various needles do not make contact with the bones of the bird, but stop just short of the bones. This is made possible because of the uniform size and configuration of the birds normally encountered in commercial operations of this nature.
  • the sonic/ultrasonic station 1 8 may be similar in general construction to the moisture injection station 1 6, in that it may comprise a carousel with a series of circumferentially spaced sonic/ultrasonic units (not illustrated) in place of the moisture injection units 30, each sonic/ultrasonic unit having a fixed part and a movable part which co-operate with one another in the manner of a clamshell.
  • the movable parts of these sonic/ultrasonic units carry a sonic/ultrasonic head such as the one illustrated at 38 in Figure 8.
  • These sonic/ultrasonic heads 38 will come into contact with predetermined parts of the bird when the fixed and movable parts of the unit close onto the bird. While the sonic/ultrasonic head is in its closed condition, sonic/ultrasonic energy is applied to the bird.
  • the frequency of the applied sonic/ultrasonic energy may be in the sonic or ultrasonic range.
  • a frequency in the order of about 5kHz to 8kHz has been found to give good results, although it can be higher. The best frequency can readily be established by experimentation. If the frequency is too low, the vibration it establishes in the meat will have little or no effect. Moreover, the vibration at such lower frequencies can present a health and safety hazard for personnel. From the sonic/ultrasonic station 1 8 the birds pass to the air chiller 20 where they are chilled.
  • sonic/ultrasonic apparatus 1 8.1 which comprises a bath 40 containing brine.
  • the wall of the bath is cut away for purposes of illustration, to show the birds as they pass through the bath.
  • the conveyor 28 is arranged to pass the birds 24 through the bath.
  • the brine can be warm, e.g. about 25 °C.
  • the bath 40 is provided with a series of sonic/ultrasonic heads 42 which are mounted on the side of the bath and which operate to inject sonic/ultrasonic energy into the brine in the bath.
  • the bath may contain clean water instead of brine. Alternatively, it may contain catholyte or anolyte water.
  • a major advantage of catholyte or anolyte water is its ability to kill and eliminate bio-film which is a major problem in water supply systems.
  • the moisture is injected into the birds and the birds then subjected to sonic/ultrasonic vibration prior to the onset of rigor mortis.
  • the moisture that is injected into the birds in the moisture injection station 1 6 should be clean water.
  • the amount of moisture injected into the birds in the moisture injection station 1 6 is preferably such that when the birds leave the air chiller 20 they have an added moisture content which is at or just below the maximum permitted value, for sale of the birds as fresh chickens.
  • a solution of salt e.g. sodium chloride
  • the solution may, in addition, contain a phosphate and, if desired, other substances such as, for example, a preservative, a flavouring agent, a curing agent, sugar, an anti-oxidant, and so on. This can be used to provide a basted or marinated product.
  • reference numeral 50 indicates a de-feathered and eviscerated bird suspended from the shackles 52 of a slaughter-house conveyor.
  • a water injection device 54 Immediately after slaughtering of the bird, and prior to the onset of rigor mortis, while the bird is still warm, water is injected into the breast meat of the bird by means of a water injection device 54.
  • the device 54 has a suitably shaped body 56 which is a relatively close fit in the body cavity of the bird, and a plurality of curved needles 58 which are normally retracted into the body.
  • the needles 58 are caused to extend from the body 56.
  • the arrangement of the needles 58 with respect to the body 56 is such that when the needles extend from the body they enter into the breast meat of the bird. Because the needles enter into the meat from the body cavity of the bird, the skin of the bird is not pierced.
  • water is injected into the meat via the needles 58. The water is clean water and up to the 8% that is normally permitted by regulation can be injected into the meat.
  • the device 54 can form part of a hand-held unit 60.
  • sonic/ultrasonic heads are applied to the bird, in the regions of the bird's breast muscles, such that the vibrations emitted by the sonic/ultrasonic heads are injected into the breast meat. This can be effected by means of a sonic/ultrasonic head similar to the one illustrated in Figure 8.
  • the process of the invention takes advantage of the good water-binding capacity of pre-rigor meat to achieve the desired results of reduced weight-loss, reduced moisture-loss and improved succulence in whole-muscle meat and carcasses.
  • PSE pale, soft and exudative
  • the condition leads to severe moisture loss, and consequently also renders the meat unsuitable for retail sale and for use in several processed products.
  • the PSE phenomenon is associated with a variety of pre-slaughter factors including genetics and stress, and cannot normally be compensated for after slaughter. However, if water can be bound prior to rigor, exudation is reduced significantly or even eliminated.
  • the process of the invention therefore relies on the pre- rigor state of the meat to achieve the desired results.
  • the sonic/ultrasonic energy to which the meat is subjected has the effect of ( 1 ) dispersing the added moisture, and, if present, the salt and phosphates in the added moisture, (2) assisting myosin present in the muscle fibres to be released for water-binding and (3) assisting the phosphates naturally present in the meat (or the phosphates in the added moisture) to react with the myosin and so bind the moisture naturally present in, or added to, the meat.
  • Such moisture is less likely to be lost by weeping or dripping, or through cook-out.
  • the sound/ultrasound has been found to have a very fast action so that the meat need only be subjected thereto for about 1 5 to 1 00 seconds, depending on the intensity of the sonic/ultrasonic energy applied, and also on the thickness of the muscle or carcass.
  • the final cooked or roasted product is to benefit the consumer in that there is less drying out, thus the roasted or cooked meat contains more moisture and has a natural succulence, and the meat looks bulkier.
  • animal in the present specification should be interpreted broadly so as to include fish.
  • the invention can also find application in the treatment of, for example, beef, mutton, and pork.

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  • 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)
  • Processing Of Meat And Fish (AREA)

Abstract

L'invention concerne un procédé permettant de traiter la viande d'un animal abattu (par exemple, une volaille), qui consiste à ajouter de l'eau à la viande dans une station d'injection (16) d'eau, puis à soumettre cette viande à des vibrations à fréquence élevée dans une station sonique/ultrasonique (18) avant l'apparition de l'état de rigor mortis, la viande étant ensuite refroidie dans un refroidisseur à l'air (20) ou dans un refroidisseur à l'eau (22).
PCT/IB2000/001735 1999-11-23 2000-11-23 Procede et appareil permettant de traiter la viande WO2001037674A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU14079/01A AU1407901A (en) 1999-11-23 2000-11-23 Method of, and apparatus for, treating meat

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ZA99/7271 1999-11-23
ZA997271 1999-11-23

Publications (1)

Publication Number Publication Date
WO2001037674A1 true WO2001037674A1 (fr) 2001-05-31

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PCT/IB2000/001735 WO2001037674A1 (fr) 1999-11-23 2000-11-23 Procede et appareil permettant de traiter la viande

Country Status (2)

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AU (1) AU1407901A (fr)
WO (1) WO2001037674A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1018566C2 (nl) * 2001-07-17 2003-01-20 Stork Pmt Werkwijze voor het verwerken van gevogelte.
EP1330954A1 (fr) * 2002-01-24 2003-07-30 Schröder Maschinenbau KG Procédé pour traiter de la viande et des saucisses
NL2002455C2 (en) * 2009-01-27 2010-07-28 Equimex Holding B V System and method for introducing fluid into slaughtered poultry bodies.
WO2015013504A2 (fr) * 2013-07-25 2015-01-29 Air Products And Chemicals, Inc. Système de cryorefroidissement de volailles

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3579716A (en) * 1969-02-24 1971-05-25 Cornell Res Foundation Inc Meat tenderizing method
US3711896A (en) * 1970-02-25 1973-01-23 Advance Patent Technology Inc Ultra-sonic meat tenderizing apparatus
US4675947A (en) * 1986-07-09 1987-06-30 Campbell Soup Company Method of eliminating aging step in poultry processing
JPH0584053A (ja) * 1991-09-27 1993-04-06 Souzou Kagaku:Kk 食肉の処理方法
WO1999025249A1 (fr) * 1997-11-14 1999-05-27 Colorado Seminary Systeme par ultrasons de classement de la viande
US5939115A (en) * 1997-02-03 1999-08-17 Zheko V. Kounev Method and apparatus for decontaminating poultry carcasses

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3579716A (en) * 1969-02-24 1971-05-25 Cornell Res Foundation Inc Meat tenderizing method
US3711896A (en) * 1970-02-25 1973-01-23 Advance Patent Technology Inc Ultra-sonic meat tenderizing apparatus
US4675947A (en) * 1986-07-09 1987-06-30 Campbell Soup Company Method of eliminating aging step in poultry processing
JPH0584053A (ja) * 1991-09-27 1993-04-06 Souzou Kagaku:Kk 食肉の処理方法
US5939115A (en) * 1997-02-03 1999-08-17 Zheko V. Kounev Method and apparatus for decontaminating poultry carcasses
WO1999025249A1 (fr) * 1997-11-14 1999-05-27 Colorado Seminary Systeme par ultrasons de classement de la viande

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 017, no. 409 (C - 1091) 30 July 1993 (1993-07-30) *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1018566C2 (nl) * 2001-07-17 2003-01-20 Stork Pmt Werkwijze voor het verwerken van gevogelte.
WO2003007721A2 (fr) * 2001-07-17 2003-01-30 Stork Pmt B.V. Procede de traitement de volaille
WO2003007721A3 (fr) * 2001-07-17 2003-10-16 Stork Pmt Procede de traitement de volaille
US7249998B2 (en) 2001-07-17 2007-07-31 Stork Pmt B.V. Method for processing poultry
US7494406B2 (en) 2001-07-17 2009-02-24 Stork Pmt B.V. Method for processing poultry
US7744449B2 (en) 2001-07-17 2010-06-29 Stork Pmt B.V. Method for processing poultry
EP1330954A1 (fr) * 2002-01-24 2003-07-30 Schröder Maschinenbau KG Procédé pour traiter de la viande et des saucisses
NL2002455C2 (en) * 2009-01-27 2010-07-28 Equimex Holding B V System and method for introducing fluid into slaughtered poultry bodies.
WO2015013504A2 (fr) * 2013-07-25 2015-01-29 Air Products And Chemicals, Inc. Système de cryorefroidissement de volailles
WO2015013504A3 (fr) * 2013-07-25 2015-04-16 Air Products And Chemicals, Inc. Système de cryorefroidissement de volailles
US11071305B2 (en) 2013-07-25 2021-07-27 Air Products And Chemicals, Inc. Cryogenic poultry chilling system and method

Also Published As

Publication number Publication date
AU1407901A (en) 2001-06-04

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