Method for improving tenderness of raw meat and meat product by mechanical vibration
US11464235B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 28, 2020 |
| Grant date | Oct 11, 2022 |
| Priority date | — |
| Expiry date | Dec 28, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA22C9/004
- WIPO fieldOther special machines
- WIPO sectorMechanical engineering
Abstract
The present disclosure discloses a method for improving tenderness of raw meat and meat products by mechanical vibration. In the method, the raw meat is vibrated to loosen meat tissue and improve meat tenderness, or is vibrated during curing to reduce curing time while improving the tenderness. The method mechanically vibrates the raw meat to loosen the structure of the raw meat, and ultimately improves the meat tenderness; or vibrates during curing to improve the tenderness while reducing the curing time, effectively ensuring the sensory meat quality. The method of the present disclosure not only effectively solves the problem of the tenderness of meat and meat products, but also improves sensory quality and safety thereof, enables wider popularization and utilization of meat and meat products, and directly increases economic benefits of enterprises and opens up a new way for future development thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.