Method and Apparatus for Tenderizing Meat

Abstract

A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is continuation of U.S. patent application Ser. No. 11 / 104,754, filed Apr. 13, 2005, which is a divisional of U.S. patent application Ser. No. 10 / 438,503, filed on May 15, 2003, which is a continuation of U.S. patent application Ser. No. 10 / 162,469, filed on Jun. 3, 2002, now issued as U.S. Pat. No. 6,648,774, issued on Nov. 18, 2003, which is a continuation of U.S. patent application Ser. No. 09 / 771,760, filed on Jan. 29, 2001, now issued as U.S. Pat. No. 6,478,667, issued on Nov. 12, 2002, which claims priority from U.S. Provisional Application No. 60 / 178,836, filed Jan. 28, 2000, which is hereby incorporated by reference.BACKGROUND OF THE INVENTION [0002] This invention relates generally to food processing, particularly meat processing and improving the tenderness of meat. More particularly, the invention relates to methods and apparatuses for improving meat tenderness through manipulation of an animal carcass or por...

AI Technical Summary

Benefits of technology

[0012] One embodiment of the invention is a method for tenderizing meat. In this embodiment, the invention includes manipulating, particularly separating one or more vertebrae of a carcass of a red meat slaughter animal prior to rigor mortis, wherein the act of separating is conducted at a commercial chain speed. In another embodiment of the invention, the separation of the one or more vertebrae may be conducted without separating the connective tissue, fat, and minor muscles on the portion of the carcass opposite the vertebrae or, in another embodiment, only the connective tissue and fat adjacent the vertebrae are separated during separation of the one or more vertebrae and the separation of this connective tissue and fat is incidental to the vertebrae separation. The separation of the vertebrae results in increased meat tenderness.

[0014] The present invention also encompasses an apparatus for separating one or more vertebrae of a carcass. In one embodiment, the apparatus comprises a carcass contacting plate, an operating member operably coupled to the plate, and a drive mechanism operably coupled to the operating member for driving the operating member into a carcass to manipulate a vertebra or vertebrae. In one embodiment, the apparatus includes a plate or plate system comprising two plate members for contacting or mounting to the carcass, a wedge-shaped piercing member movably connected to the plate system, and a drive mechanism system operably coupled to the piercing member for driving it through one or more vertebrae of the carcass to achieve separation of the one or more vertebrae during use of the apparatus. This embodiment of the invention provides for repeatable separations of the one or more vertebrae of a carcass without risking damage to the major muscles of the carcass. In addition, this apparatus allows for fast separation of the vertebrae for use during commercial meat production processes.

Problems solved by technology

These methods are generally expensive and labor intensive, and hence are not viable for commercial production of meat products.

Expenses include labor costs for injections, feed supplements, maceration techniques, as well as equipment and chemical, enzyme, or feed supplement costs.

Further, the effectiveness of the above methods may be questioned and the administration of these techniques may be complex to control.

First, the longer meat is aged, the larger the amount of moisture that is lost from the meat, thus influencing the palatability of the meat.

Second, there is a storage cost for aging meat in commercial meat production.

Third, aging of meat influences the shelf life of the meat product.

If meat is aged for a large amount of time, for instance, the shelf life of the product will decrease, and the meat may also not look as appetizing (the color may be altered) as meat that has not been aged as long.

The Tendercut Process, has a number of disadvantages for the commercial production of meat products.

This method is very time consuming due to the number of knife cuts required, thus requiring a large expenditure for labor if used in a commercial meat production facility.

In addition, due to the number and complexity of the saws and cuts that are required, a significant chance of damage to the primary muscles results (those muscles for which stretching is desired to increase tenderness, e.g., the longissimus dorsi and round muscles of beef carcasses).

Moreover, this method may alter the appearance of the muscles and fat assigned by the USDA graders (quality and grade) because the location of the cut between the twelfth and thirteenth ribs is the area evaluated for USDA grades.

Stouffer '716, therefore, does not disclose a tenderizing method that may be readily used in commercial meat production facilities today.

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