Processing method for meat
US4933200A · kind A · utility
10Cited by
2References
1Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 13, 1989 |
| Grant date | Jun 12, 1990 |
| Priority date | — |
| Expiry date | Mar 13, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/76
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for processing meat from fowl is disclosed wherein a tough meat is subjected to dry steam at a pressure in the range of about 0.2 Kg/cm.sup.2 to about 0.5 Kg/cm.sup.2, said steam having a temperature in a range of 100.degree. C. to 130.degree. C. for a period of about 30 minutes to one hour. This method advantageously provides meat which is tender but not wrinkled and does not have peeling of the skin.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.