Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Definitions

• This invention relates to manufactured meat and methods of production thereof.
• This invention has particular application to the production of cooked ham, and the invention will be described hereinafter with reference to this application. However, it will be understood by persons skilled in the art that this invention may find application in the production of other manufactured meats such as bacons and other smoked or cured meats.
• leg ham on the bone is a superior product to boneless ham.
• the brined and cured meat is boned out and the resulting cut is then usually wrapped in a cook-in wrap of polymer or net, or a smoke permeable cook-in wrap for hams or the like.
• the product is then steam cooked, smoked to cook, or is partially cooked by smoking followed by a heat cooking in a cook-in package, as the product requires.
• the resulting product is relatively easier to carve than the bone-in product, and is appreciated by the market as having less waste.
• the boneless products are perceived to have inferior eating quality.
• the impression of the market is that the flavour of bone-out hams is of less quality that the flavour of bone-in ham.
• the present invention resides broadly in a method of production of manufactured meat including the steps of: providing a boneless cut; curing the cut and a bone or bone substitute; binding the cured bone or bone substitute in intimate contact with the flesh of the cut, and cooking the bound cut.
• the cut may be any meat cut whether being of its nature boneless or requiring to be boned.
• the bone may be sourced from the cut or may be from elsewhere on the same or another beast.
• the boneless cut may be reshaped prior to curing.
• the reshaping may be performed by mechanical stretching or rehanging.
• the uncured or cured ham when the bone is removed the uncured or cured ham may advantageously be rehung or otherwise stretched .
• the ham muscle may be readily lengthened since there is no ham bone or associated tendons to support the muscle in shape. This hanging or stretching creates the appearance of a larger, longer and/or more streamlined appearance to the product.
• the cure may be any suitable cure including but not limited to brining or pickling, sugar cure or the like, with or without saltpetre or other curing excipients.
• the cure may be the same or different as between the cut and the bone or bone substitute.
• the cure for at least the cut is selected from cures conventionally used to cure the cut.
• binding is selected from a natural or synthetic casing or film, net or cloth.
• the binding may be by any suitable means at least in part dictated by the cooking process.
• the binding is advantageously selected from conventional cook-in bindings.
• the binding may be by means of a natural or synthetic casing or film, net or cloth.
• the cooking may be by means of one or more of smoking, thermal cooking such as roasting, steaming or boiling, or the like.
• the intimate contact between the cured bone and the cured flesh may comprise reinsertion of the bone into the cavity of the boned cut, or may be laid up against an exposed surface of the flesh of a boned or boneless cut.
• the intimacy of contact between the flesh and the bone may be supplemented by the addition of a substance selected to enhance diffusion of the principles responsible for bone-enhanced flavour.
• the bone and/or cut may be treated with a food acid or the like.
• the additive may also include or comprise a flavouring excipient such as a fruit juice, coulis or the like.
• the present invention resides broadly in a method of production of manufactured meat including the steps of: boning out a cut to provide a boneless cut; curing the cut; binding a shaped member into an indent left in said cut by said boning, and cooking the bound cut.
• the shaped member may be selected from edible or inedible members.
• the shaped member may be selected from timber, pipe, stainless steel, salami or salami shaped product, or any derivatives thereof.
• the shaped member may be shaped to conform to the indent.
• the shaped member may be shaped to approximate a ham bone shape. It has been surprisingly determined that a wide variety of forms and materials of the member create the marketing advantages of the equivalent bone-in products.
• the shaped member may comprise or include an artificial flavouring device.
• the artificial flavouring device may comprise an artificial carrier impregnated with a flavouring principle.
• an artificial ham flavouring may be associated with an artificial carrier such as a sausage skin and inserted into the indent or indents, with or without being in contact with the cut flesh.
• the flavouring principle may include a product formed from cured ham bones.
• this invention resides broadly in a manufactured meat product when produced by any one of the foregoing methods of the invention.
• the invention will be further described with reference to a preferred embodiment of the present invention, in accordance with the following example.
• the cured bones were laid adjacent the excision slit in the cut in intimate contact with the flesh of one of the hams, and the whole cut was secured by cook-in elastic netting.
• the second boned out ham and the bone-in ham were similarly bound in netting to eliminate any variation in cooking occasioned by the netting.
• the respective cuts were then identically smoked to a cooked state in the conventional manner.
• the boneless product was picked as such by a statistically significant proportion of tasters, whereas the bone-in ham and ham in accordance with the present invention were adjudged to be ham on the bone by a majority of tasters, with no statistically significant variation of opinion between the two products.

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• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Molecular Biology (AREA)
• Meat, Egg Or Seafood Products (AREA)

Priority Applications (10)

Applications Claiming Priority (4)

Related Child Applications (2)

Publications (1)

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Family Applications (1)

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Cited By (1)

Families Citing this family (7)

Citations (2)

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• 2002
  • 2002-02-12 CN CNB028047796A patent/CN1276729C/zh not_active Expired - Fee Related
  • 2002-02-12 US US10/467,203 patent/US7959959B2/en not_active Expired - Fee Related
  • 2002-02-12 WO PCT/AU2002/000139 patent/WO2002063977A1/en not_active Ceased
  • 2002-02-12 JP JP2002563784A patent/JP4626841B2/ja not_active Expired - Fee Related
  • 2002-02-12 CA CA2437839A patent/CA2437839C/en not_active Expired - Fee Related
  • 2002-02-12 EP EP02700010A patent/EP1365662B1/en not_active Expired - Lifetime
  • 2002-02-12 KR KR10-2003-7010588A patent/KR20030085129A/ko not_active Ceased
  • 2002-02-12 AT AT02700010T patent/ATE466493T1/de not_active IP Right Cessation
  • 2002-02-12 NZ NZ527548A patent/NZ527548A/en not_active IP Right Cessation
  • 2002-02-12 DE DE60236255T patent/DE60236255D1/de not_active Expired - Lifetime
• 2009
  • 2009-05-11 US US12/463,916 patent/US7959960B2/en not_active Expired - Fee Related

Patent Citations (2)

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