Method and apparatus for accelerating formation of functional meat mixtures
An apparatus and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which input streams are directed. The system then applies a hi...
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| creator | DANIEL B WILKE MICHELE L REEVE JENNIFER L TORNEY PAUL G MORIN DOMINI T MALCOLM |
| description | An apparatus and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stab le protein matrix. The high shear force deforms and contorts the meats and allows other ingredients to be forced within the protein strands of the meats, which can eliminate the need for a curing stag e for protein extraction. |
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The system incorporates mixing devices in a housing into which input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stab le protein matrix. The high shear force deforms and contorts the meats and allows other ingredients to be forced within the protein strands of the meats, which can eliminate the need for a curing stag e for protein extraction.</description><language>eng</language><subject>BUTCHERING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MEAT TREATMENT ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSING MEAT, POULTRY, OR FISH ; PROCESSING POULTRY OR FISH ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2006</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060907&DB=EPODOC&CC=AU&NR=2006200677A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060907&DB=EPODOC&CC=AU&NR=2006200677A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DANIEL B WILKE</creatorcontrib><creatorcontrib>MICHELE L REEVE</creatorcontrib><creatorcontrib>JENNIFER L TORNEY</creatorcontrib><creatorcontrib>PAUL G MORIN</creatorcontrib><creatorcontrib>DOMINI T MALCOLM</creatorcontrib><title>Method and apparatus for accelerating formation of functional meat mixtures</title><description>An apparatus and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stab le protein matrix. The high shear force deforms and contorts the meats and allows other ingredients to be forced within the protein strands of the meats, which can eliminate the need for a curing stag e for protein extraction.</description><subject>BUTCHERING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MEAT TREATMENT</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSING MEAT, POULTRY, OR FISH</subject><subject>PROCESSING POULTRY OR FISH</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2006</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPD2TS3JyE9RSMwD4oKCxKLEktJihbT8IoXE5OTUnFQgPzMvHSSQC2Tl5ynkpymkleYlg9iJOQq5qYklCrmZFSWlRanFPAysaYk5xam8UJqbQdnNNcTZQze1ID8-tbggMTk1L7Uk3jHUyMDADITNzR0NjYlTBQBbrzar</recordid><startdate>20060907</startdate><enddate>20060907</enddate><creator>DANIEL B WILKE</creator><creator>MICHELE L REEVE</creator><creator>JENNIFER L TORNEY</creator><creator>PAUL G MORIN</creator><creator>DOMINI T MALCOLM</creator><scope>EVB</scope></search><sort><creationdate>20060907</creationdate><title>Method and apparatus for accelerating formation of functional meat mixtures</title><author>DANIEL B WILKE ; MICHELE L REEVE ; JENNIFER L TORNEY ; PAUL G MORIN ; DOMINI T MALCOLM</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2006200677A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2006</creationdate><topic>BUTCHERING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MEAT TREATMENT</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSING MEAT, POULTRY, OR FISH</topic><topic>PROCESSING POULTRY OR FISH</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>DANIEL B WILKE</creatorcontrib><creatorcontrib>MICHELE L REEVE</creatorcontrib><creatorcontrib>JENNIFER L TORNEY</creatorcontrib><creatorcontrib>PAUL G MORIN</creatorcontrib><creatorcontrib>DOMINI T MALCOLM</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DANIEL B WILKE</au><au>MICHELE L REEVE</au><au>JENNIFER L TORNEY</au><au>PAUL G MORIN</au><au>DOMINI T MALCOLM</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method and apparatus for accelerating formation of functional meat mixtures</title><date>2006-09-07</date><risdate>2006</risdate><abstract>An apparatus and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stab le protein matrix. The high shear force deforms and contorts the meats and allows other ingredients to be forced within the protein strands of the meats, which can eliminate the need for a curing stag e for protein extraction.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method and apparatus for accelerating formation of functional meat mixtures |
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