MEAT PROCESSING METHODS

The present invention relates to increase processing efficiency, improve product quality, enhances product safety, improves sensory attributes, and meets customer demands. Due to the rapid carcass chilling in a given water consumption, this invention also related to sustainable agriculture, particul...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Kang, Iksoon, Hurley, Sean P
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMICAL RIPENING OF FRUIT OR VEGETABLES FISHING FOODS OR FOODSTUFFS FORESTRY HUMAN NECESSITIES HUNTING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING
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Beschreibung
Zusammenfassung:	The present invention relates to increase processing efficiency, improve product quality, enhances product safety, improves sensory attributes, and meets customer demands. Due to the rapid carcass chilling in a given water consumption, this invention also related to sustainable agriculture, particularly environmentally-friendly food preparation, particularly resource-saving meat processing, particularly water-efficient and energy-efficient meat processing. The present invention provides, inter alia, methods to chill an animal carcass so as to improve tenderness in the finished fresh product, comprising: immersing an animal carcass in at least one saltwater solution, wherein the percentage of salt in the water is in the range of from about 1% salt/water to about 10% salt/water, and wherein the temperature of the saltwater solution is in the range of from about −0.6° C. to about −6.0° C.; and chilling the animal carcass.