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GB1061450A - Method of tenderizing meat - Google Patents

Method of tenderizing meat

Info

Publication number
GB1061450A
GB1061450A GB51077/63A GB5107763A GB1061450A GB 1061450 A GB1061450 A GB 1061450A GB 51077/63 A GB51077/63 A GB 51077/63A GB 5107763 A GB5107763 A GB 5107763A GB 1061450 A GB1061450 A GB 1061450A
Authority
GB
United Kingdom
Prior art keywords
carcass
meat
per
pumping
freshly killed
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB51077/63A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Baxter International Inc
Original Assignee
Baxter Laboratories Inc
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 Baxter Laboratories Inc filed Critical Baxter Laboratories Inc
Publication of GB1061450A publication Critical patent/GB1061450A/en
Expired legal-status Critical Current

Links

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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes

Landscapes

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

Abstract

The meat of a freshly killed meat-producing animal is tenderized by injecting into the carcass an enzyme solution having an activity of 0.01-0.05 Milk Clotting Units per gram and in an amount of from 1 to 4% of the dressed weight of the freshly killed carcass. A dry powder containing papain, bromelain, ficin or various animal or bacterial proteinases may be dissolved in water at 100 DEG F. containing sodium chloride or mono-sodium glutamate, to form an isotonic enzymatic solution which is injected into selected anatomical areas of the carcass under a pressure not exceeding 40 lbs. per sq. in. For the injection there may be utilized a pumping fork comprising a hollow needle holder with eight hollow needles each 4 to 5 inches in length and provided with 8 to 10 holes distributed along the stem of the needle, and a pumping rate of 105 ml. per stroke.
GB51077/63A 1963-01-09 1963-12-27 Method of tenderizing meat Expired GB1061450A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US25022163A 1963-01-09 1963-01-09

Publications (1)

Publication Number Publication Date
GB1061450A true GB1061450A (en) 1967-03-15

Family

ID=22946831

Family Applications (1)

Application Number Title Priority Date Filing Date
GB51077/63A Expired GB1061450A (en) 1963-01-09 1963-12-27 Method of tenderizing meat

Country Status (1)

Country Link
GB (1) GB1061450A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105164B (en) * 2015-09-21 2018-08-31 滁州学院 A kind of process of fresh processed meat class tenderization

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105164B (en) * 2015-09-21 2018-08-31 滁州学院 A kind of process of fresh processed meat class tenderization

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