GB1185293A - Meat Products and their Preparation - Google Patents
Meat Products and their PreparationInfo
- Publication number
- GB1185293A GB1185293A GB9238/68A GB923868A GB1185293A GB 1185293 A GB1185293 A GB 1185293A GB 9238/68 A GB9238/68 A GB 9238/68A GB 923868 A GB923868 A GB 923868A GB 1185293 A GB1185293 A GB 1185293A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- composite piece
- tenderized
- cuts
- elementary
- 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
Links
- 235000013622 meat product Nutrition 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 abstract 5
- 239000002131 composite material Substances 0.000 abstract 4
- 239000001828 Gelatine Substances 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
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
- A22C9/008—Apparatus for tenderising meat, e.g. ham by piercing
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1,185,293. Tenderized meat product. A. R. JACCARD. 26 Feb., 1968, No. 9238/68. Headings A2B and A2U. In producing a tenderized composite piece of meat, a plurality of elementary cuts of meat are assembled to form a stack and a multitude of tenderizing incisions, e.g. piercings, are then made, as by tools such as needles, through a substantial portion of each of the assembled elementary cuts to help them to stick together, and the resulting stack is shaped, e.g. by hand or by moulding, to a desired configuration, e.g. an elongated roll. The resulting shaped, tenderized composite piece of meat may be chilled or frozen. As shown in Fig. 1, an elementary cut of beef 11, such as a boneless strip of loin, is placed on a similar cut 12 to form a two-layer composite piece of meat. Preferably, powdered or granular gelatine and, if desired, a small amount of monosodium glutamate is placed between the contacting surfaces of the two cuts. The two-layer composite piece of meat is pierced by needles (16) in a conventional tenderizing press, Fig. 2 (not shown), and then formed into an elongated roll 18 in a mould 19, Fig. 3, from which roll one or more than one fillet mignon 20, Fig. 4, may be sliced or sawn.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9238/68A GB1185293A (en) | 1968-02-26 | 1968-02-26 | Meat Products and their Preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9238/68A GB1185293A (en) | 1968-02-26 | 1968-02-26 | Meat Products and their Preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1185293A true GB1185293A (en) | 1970-03-25 |
Family
ID=9868066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9238/68A Expired GB1185293A (en) | 1968-02-26 | 1968-02-26 | Meat Products and their Preparation |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1185293A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2196756A1 (en) * | 1972-08-24 | 1974-03-22 | Unisabi Sa | |
| GB2119623A (en) * | 1982-05-04 | 1983-11-23 | Bowyers | Process of manufacturing a steak or schnitzel product |
| GB2121269A (en) * | 1979-08-24 | 1983-12-21 | Bowyers | Meat press or clamp |
| EP0183732A4 (en) * | 1984-06-01 | 1986-09-24 | Royce Gordon Gibson | Reconstituted meat product. |
| GB2387100A (en) * | 2000-09-27 | 2003-10-08 | William Younger Guess | Assembled meat product |
| WO2014020563A2 (en) | 2012-08-03 | 2014-02-06 | Olivari Lorenzo | Method for treating bovine meat |
-
1968
- 1968-02-26 GB GB9238/68A patent/GB1185293A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2196756A1 (en) * | 1972-08-24 | 1974-03-22 | Unisabi Sa | |
| GB2121269A (en) * | 1979-08-24 | 1983-12-21 | Bowyers | Meat press or clamp |
| GB2119623A (en) * | 1982-05-04 | 1983-11-23 | Bowyers | Process of manufacturing a steak or schnitzel product |
| EP0183732A4 (en) * | 1984-06-01 | 1986-09-24 | Royce Gordon Gibson | Reconstituted meat product. |
| GB2387100A (en) * | 2000-09-27 | 2003-10-08 | William Younger Guess | Assembled meat product |
| GB2387100B (en) * | 2000-09-27 | 2005-10-12 | William Younger Guess | Coaxially combined meat roast with steaks or chops cut from same |
| WO2014020563A2 (en) | 2012-08-03 | 2014-02-06 | Olivari Lorenzo | Method for treating bovine meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PE20 | Patent expired after termination of 20 years |