Method of and apparatus for the processing of meat

Abstract

The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the alleged temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

I claim:  
     
         1 . A method of processing meat which comprises the steps of contacting bodies of meat with a treating solution; agitating said bodies of meat in contact with said treatment solution at a temperature of substantially 45° F. to 60° F. until said bodies of meat are substantially dry; and recovering said bodies of meat in a substantially dry state.  
     
     
         2 . A method of processing meat comprising the steps of: 
 (a) contacting bodies of meat with a treating solution;    (b) heating said bodies of meat in contact with said treating solution in an agitator to a predetermined elevated temperature and maintaining said temperature substantially constant while agitating said meat for a period of time sufficient to distribute the treating solution in the meat;    (c) thereafter cooling the bodies of meat in said agitator while continuing to agitate the meat; and    (d) recovering said bodies of meat in a substantially dry state from said agitator.    
     
     
         3 . The method defined in  claim 2  wherein said bodies of meat are contacted with said treating solution by injecting said bodies of meat with an inject at a temperature less than said elevated temperature and said agitator is a rotary paddle massager or a tumbler.  
     
     
         4 . The method defined in  claim 3  wherein said elevated temperature is between substantially 45° F. and 60° F., said temperature less than said elevated temperature is substantially 15° to 40° F. below said elevated temperature and the meat is cooled by 15° to 40° F. below said elevated temperature in step (c).  
     
     
         5 . The method defined in  claim 2  wherein said elevated temperature is controlled in step (b) by measuring directly a temperature of the bodies of meat in said agitator and regulating a temperature of said agitator in response to the measured temperature.  
     
     
         6 . The method defined in  claim 5  wherein said temperature of the bodies of meat in said agitator is measured by causing said bodies of meat to contact directly a temperature sensor mounted in a wall of the agitator.  
     
     
         7 . The method defined in  claim 5  wherein said temperature of the bodies of meat in said agitator is measured by inserting a temperature measuring sensor into bodies of meat in said agitator.  
     
     
         8 . The method defined in  claim 2  wherein said bodies of meat are selectively heated and cooled in said agitator by selectively passing a heated or cooled fluid through a jacket thereof.  
     
     
         9 . A method processing meat which comprises the steps of contacting bodies of meat with a treating solution; agitating said bodies of meat in contact with said treatment solution at a predetermined temperature until said bodies of meat are substantially dry while controlling said temperature within ±2° F.; and recovering said bodies of meat in a substantially dry state.  
     
     
         10 . The method defined in  claim 9  wherein said temperature is controlled by measuring directly a temperature of the bodies of meat during agitation thereof by contact of a sensor with the bodies of meat, and regulating a temperature of a vessel in which said bodies of meat are agitated in response to the measured temperature.  
     
     
         11 . An apparatus for processing meat which comprises: 
 a vessel for receiving bodies of meat in contact with a treating liquid and for agitating said bodies of meat to distribute said treating liquid in said bodies of meat; and    means for selectively heating and cooling said vessel during the agitation of said bodies of meat therein.    
     
     
         12 . The apparatus defined in  claim 11  wherein said vessel has a jacket, said means for selectively heating an cooling said vessel comprising a refrigeration unit for circulating a cooling liquid through said jacket and a heater for passing a heating liquid through said jacket.  
     
     
         13 . The apparatus defined in  claim 11 , further comprising a temperature sensor positioned for direct contact with bodies of meat in said vessel and operatively connected to said means for selectively heating and cooling said vessel for controlling a temperature of said vessel during the agitation of said bodies of meat therein.  
     
     
         14 . The apparatus defined in  claim 13  wherein said temperature sensor extends through a wall of said vessel and is thermally insulated therefrom to respond directly to a surface temperature of bodies of meat in said vessel.  
     
     
         15 . The apparatus defined in  claim 13  wherein said temperature sensor is provided with a member capable of being thrust into said vessel to pierce a body of meat therein.  
     
     
         16 . The apparatus defined in  claim 15  wherein said member has a plurality of sensing regions along a length thereof for providing an average temperature of the body of meat pierced thereby.  
     
     
         17 . The apparatus defined in  claim 11  wherein said vessel is a massager having a massaging drum formed with a temperature control jacket and a rotary paddle in said drum, said means for selectively heating and cooling said vessel including means for selectively circulating a heated and a cooled liquid through said jacket, said apparatus further comprising programming means for raising a temperature of said bodies of meat in said massaging drum to a predetermined elevated temperature while massaging said bodies of meat with a controlled torque of said rotary paddle.  
     
     
         18 . The apparatus defined in  claim 17 , further comprising a temperature sensor positioned for direct contact with bodies of meat in said massaging drum and operatively connected to said means for selectively circulating said heated and a cooled liquid through said jacket for controlling a temperature of said massaging drum during the agitation of said bodies of meat therein.  
     
     
         19 . The apparatus defined in  claim 18  wherein said temperature sensor extends through a wall of said massaging drum and is thermally insulated therefrom to respond directly to a surface temperature of bodies of meat in said massaging drum.  
     
     
         20 . The apparatus defined in  claim 18  wherein said temperature sensor is provided with a member capable of being thrust into an interior of said massaging drum to pierce a body of meat therein.