Method for tenderizing and upgrading the sensory qualities of red meat
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United States of America Patent
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-
Oct 1, 1991
Issued Date -
N/A
app pub date -
Sep 11, 1989
filing date -
Mar 23, 1987
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The present invention relates to methods, compositions, and apparatus for treating and upgrading the tenderness and sensory qualities of fresh red meats. The present invention provides a mechanism whereby low grades of meat may be made tender, flavorful, and juicy without significantly increasing saturated fat content. This is accomplished by injecting the meat with appropriate injectates. Such injectates may include unsaturated vegetable fats such as corn oil, water, and even beef tallow or other saturated fats. It is presently prefereed to include a binder in the injectate such that a substantial portion of the injectate is retained within the meat even after cooking. Failure to provide a binder often results in a drier tasting meat product. The present invention also teaches the construction of an apparatus which allows injection in a sanitary manner. Additionally, injection can be accomplished such that the meat product may have the appearance of natural marbling.
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