Note: Descriptions are shown in the official language in which they were submitted.
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1 BACKGROUND O~ TIIE INVENTION
This invention relates generally to the production
of "portion-controlled" meat products and more specifically,
to the preparation of shaped meat products formed from
various sized chunks of meat lnto a coherent block or loaf
which may be sliced and subsequently preparcd without breaking
apart during cooking.
Various methods and apparatus have been developed
in the prior art to cause the adherence of meat chunks to
each other and in the development of molds so that the product
can be formed into rolls or loaves as a convenience for
subsequent cooking, slicing, and serving. Wilcox et al.
Patent No. 3,497,361 issued February 24, 1970, entitled
"~IETHOD OF PREPARING A REASSEMBLED MEAT PRODUCT" and Maas
Patent No. 3,076,713 issued February 5, 1963, entitled
"PROCESSING MB~T" are illustrative of the several prior art
- methods of processing meat to form a unitary body which can
be forced into a container or casing to thereby assume a
predetermined size and shape. If cooked in the container, ~;
the product may generally be sliced without excessive breakage.
However, slicing of the meat prior to cooking has not met with
success, since the individual chunks of meat separate during
subsequent cooking.
Siegel Patent No. 3,290,721 issued December 13, 1966
entitled "FOOD PRODUCT FREEZING DEVICE" discloses an apparatus
for forming a food product in a container by freezing. Bone-
less beef cuts placed and frozen in an elongated tubular
member upon expansion form an elongated, regularly shaped
log or block convenient for subsequent cutting and packaging.
Slidably moun~ed end caps in the tubular member allow
expansion of the meat during freezing and maintain the ends
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1 of the log flat to minimize waste.
While these and other methods and apparatus disclosed
in the prior art are generally satisfactory for the specific
purpose for which they were designed, it has heretofore been
impossible to provide a product generally completely free
of voids within the mold and between the meat chunks and
ad~itionally, which is capable of withstanding subsequent
cooking without loss of its geometric integrityO To overcome
some of these problems, it is known to subject the meat chunks
to high pressures within a container by means of hydraulically
operated food presses commonly known to those skilled in the
art. Typically such food presses include a forming die in
which a ram is utilized to pack the product therein under
extremely high pressure. Such presses are, however, expensive ;
and include a multiplicity of specially designed dies,
rams, and other components which must be maintained and
serviced.
Grant Patent No. 3,100,713 issued August 13, 1963, ~-
and entitled "METHOD OF PREPARING MEAT" describes a basic
method and apparatus fo-r freeze forming individual chunks ~ -
of meat into an integratedJ unitary mass. Basically, Grant
involYes the steps of mechanically tenderizing meat or `
pieces of chicken by a pricking or punching process and then ; -
the subsequent step of placing the meat within a mold
container and freezing whereby when the meat expands, the
smooth outward configuration is returned to the food by its
being forced against the surface of the mold. The resultant
product is a substantially integrated loaf of meat having
a smooth outer surface which may be sliced into various
sized portions and then cooked and consumed in any desired
manner. The Grant process, while providing an integral
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1~956~
l block of meat, is not controllable with respect to the
pressures applied and the resul1:ant density and regularity
of the product. In portion-con1:rolled processing operations,
product regularity and density is of critical importance
so that each and every slice of a given thickness will
correspond extremely closely to the same weight and volume
of meat.
SUMMARY OF T~IE INVENTION
The present invention improves upon the prior art
in its provision of a relatively simple method and apparatus
for forming shaped meat products from individual chunks of
meat. The invention provides a shaped meat product capable
of withstanding subsequent cooking without loss of its
geometric integrity through the steps of mechanically
treating chunks of unground fresh animal meat to cause a
tacky exudate ~o form on the surface thereof. The mechan-
ically treated meat is pac~ed in a mold which is subsequen~ly
closed to entirely enclose the meat. The meat is then
frozen to generate pressures witl1in the mold solely by
expansion resulting from the freezing to thereby force the
meat to fill any voids within the mold and to press the
meat chunks tightly together. The pressure exerted upon
the meat in the mold is con~rolled by resiliently biased
portions of the mold. After freezing, the meat is removed
~5 as a coherent body and may be subsequently sliced for
packaging, distribution, preparation, and ultimate consumption.
The apparatus of the invention includes one or more
mold members each having shaped cavities formed in the base
thereof corresponding to the desired shape of the resultant
product. At least one end o~ the mold is open having a
detachably secured cover thereon. The base and cover are
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3L~39564
1 constructed to withstand higll internal pressures. The cover
element closing the opened end is movable lengthwise of the
cavity and includes adjustable means resiliently resisting
movement o the cover in response to the internal pressures
generated within the mold. In a preerred embodiment, the 7
adjustable means is a compression spring capable of exerting
increasingly higher resistance to movement of the cover
element as it moves outwardly in response to increases in
pressures generated by freeze expansion of the meat within
the mold.
The many objects and advantages of the present
invention will be readily appreciated by those skilled in
the art as the invention becomes better understood with
reference to the following detailed description when con-
sidered in conjunction with the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAl~I~GS
Fig. 1 is a front elevational view of the
invention;
Fig. 2 is a side elevational view of the
invention;
Fig. 3 is a top plan view of the invention
illustrated in Figs. 1 and 2;
Fig. 4 is a cross-sectional view taken generally
along the plane IV-IV of Fig. l;
Pig. 5 is a perspective view of one of the mold
members utilized in the invention;
Fig. 6 is a perspective view of a slightly
modified individual mold member; and
Fig. 7 is a fragmentary cross-sectional view of
the mold illustrated in Fig. 6.
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1 DESCRIPTION OF Tl-l~ PRF.FERRED E~ODIMENT
. . _ _
Referring now to the drawings, particularly Figs. 1-4,
the apparatus of the present invention includes a supportive
framework generally designated by the numeral 10 includin~ a
base member 12 and a pair of upstanding vertical support and
covering elements 14. A plurality of mold members 16 (Fig. 5)
each having a shaped cavity 17 con~ained the~ein are starked
within the framework and retained therein by a pair of tie
rods 18 and 19 extending horizontally across the top and
bottom of the framework between upstanding vertical elements
14. Since these elements must uniformly resist the endwise
pressure of the contents of all the molds, it is essential
that they be structurally capable of doing this with minimal
bowing or de1ection between their ends. The lowermost mold
16 rests on a lower plate member 24 secured to a pair of
spaced U-shaped channel members 22 extending transverse
to base 12. Channels 22 are fixed to the base 12 as
by welding and plate 24 is welded across an upper leg 22'
of channels 22. The upper and lower tie rods 18 and 19,
respectively, hold vertical support and cover elements
14 against the open ends 23 o molds 16 (Fig. 53 as the
meat product contained within molds 16 expands upon
freezing. During freezing, the meat expands against cover
elements 14 tending to urge them outwardly away from the ends
of molds 16. Cover elements 14 are held with respect to
molds 16 by springs 26 and hand wheels 28. Tie rods 1~ and
19 are threaded along their length such that the hand wheels
and springs 26 may be tightened against the outside of the
cover elemen~s 14. Molds 16 are held in a vertically aligned
position with respect to base 12 and cover elements 14 by
means of elongated positioning channels 32 extending
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1 vertically along the length of cover element 14 on each
side thereof. Positioning channels 32 may be formed of bar
stock or the like suitably welded to tlle inner face of cover
elements 14. The spacing between positioning channels 32
on each side of coYer element 14 closely corresponds to
the width of an individual mold 16.
Referring briefly to Fig. 5, mold 16 including -~
its cavity 17 is seen to be generally elongated having open
ends generally designated by the numeral 23. Cavity 17 may
be of any desired shape or size so long as the material
forming the side and bottom walls of the cavity are of
sufficient thickness to preserve the structural integrity
of the mold during freezing. Preferably, the mold is made of
a thermally conductive material as for example, aluminum.
The cavity may take any desired configuration representing,
in cross section, the shape of the resultant end product.
In the embodiment illustrated, the cavity is shaped so as to - -
provide a product corresponding in shape and size to a meat
cut commonly known as a "New York strip steak".
A plurality of molds 16 are stacked one upon the
other within the framework (Fig. 4) such that the lowermost
mold 16 rests on plate 24 and the bottom surface 44 of each
mold rests on the top surface 46 of the sidewalls of a
corresponding mold positioned there~elow. The uppermost
mold 16 is closed by a cover plate 34 corresponding in width
and length to the mold structure 16. The molds are retained
and prevented from vertical movement during freezing by a
pair of vertical tie bars 20 and 21, each being threaded
along its length. At the lower end tie bars 20 and 21 are
retained by means of nuts 40 (Fig. 1) fixed to a bottom
lateral clamping channel 38. The uppermost end of the
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1~3956~
1 vertical tie bnrs 20 and 21 receive and secure an upper
lateral clam~ing channel 36. Up~er clamping channel 36 is
provided l~ith openings througll which tie bars 20 and 21 are
passed and a pair of hand ~heels 42 are threaded on the tie
S bars. }land wheels 42 are rotated dowm~ardly into abutment
with upper clamping channel 36 which in turn abuts and dr~ws
cover plate 34 toward lower plate 24 to thereby secure each
of the individual molds 16 tightly to each other and to
prevent vertical excursion thereof during freezing. Each of
the molds 16 is therefore seen to be closed at its top by the
next adjacent upper mold and the top mold is closed by plate
34.
The preparation of the meat for utilization within
the mold structure described hereinabove, is an important part
of the method of the invention. A specific example illus-
trating the preparation and subsequent freeze forming of the
meat into a shaped coherent meat product of the desired
configuration is set orth as follows. Chunks of fresh,
uncooked animal meat ranging in size from approximately -
1/2 ounce to 8 ounces are mechanically tenderized as by
passing once through a cuber to flatten the meat cuts to
approximately one inch thickness. While relatively small
chunks of fresh meat are typically used in the process,
larger chunks may be utilized. However, the process was
developed primarily to provide an outlet for smaller
irregular chunks of fresh animal meat. While the tenderi-
zation step is desirable to produce the best productj it
is not essential for the production of an acceptable
product.
The tenderized chunks of meat are then brought
to a temperature in the range of 35-40F. and placed in a
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1 meat tumbling machine. ~or a batch of approximately one
hundred pounds of meat chunks, a conventional Leland Model
25 ~Tumbler has proven to be most effectively utilized
although any other tumbling machine could be utilized or,
if desired, the meat could be worked manually. To the one
hundred pounds of meat, approximately six ounces of hydrolized
vegetable protein (a fla~or enhancer) and six pounds of
water are added. This mixture is then tumbled for
approximately four minutes to cause elongation of the
meat fibers and to completely blend the product. After
four minutes of tumbling~ eight ounces of sodium
tripolyphosphate is added to prevent oxidation and retard
freezer burn. The sodium tripolyphosphate, preferably in
powder form, is tumbled or approximately two additional
lS minutes to coat the meat evenly for freezer protection.
During tumbling, it is noted that with mechanical working,
the meat becomes soft and pliable and an appreciable amount
of a tacky exudate forms on its surfaces. This tacky
exudate, it is theorized, assists in causing adhesion of
the meat chunks to each other. This process may be
practiced without hydrolized vegetable protein or
tripolyphosphate since only the flavor, not the structural
integrity of the product will be affected.
It has been found that a satisfactory product
can be made if the only addition is monosodium glutamate
at the rate of 4 oz. per 100 lbs. of meat. When the metallic
salts are not used the tacky exudate can be formed by length-
ening the tumbling cycle or by storage under cool conditions
or a combination of both.
Depending upon the moisture content of the meat,
the amount of added water could be reduced or in some cases,
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l eliminatc~ cntirely.
Finally, thc mcat is removcd from thc tumhler and
packed within lllolds lG. Preferzbly, a sheet oE suitable
liner such as polyurethalle is placcd in the mold cavity 17
prior to packillg the meat. The meat is packed wit}lin molds
15 to completely fill cavity 17 and the polyurethane is
closed over thc top and ends thereof. Care is taken in
packing the mold to eliminate as many voids as possible.
Small or minute voids will remain and will be eliminated
subsequently in the process. The molds 16 are preferably
at a temperature of approximately 35-40 during packing.
It is important that the mold not be prechilled
below freezing temperature. Preferably the molcl i5
maintained at a temperature above freezing and at a
temperature corresponding to the temperature at whicll the
meat is normally refrigerated. Significantly, it has been
experimentally noted that if the mold is prechilled below
freezing prior to packing, voids will appear in t]le completed
product. It is believed that these voids appear because
when the meat is packed in a chilled mold the freeze-expansion
process proceeds too rapidly, with substantial freezing taking
place prior to the time the mold is completely filled. This
is thought to be particularly true as to the areas of the
meat in contact with the sidewalls of the mold. As a result,
the gradual and progressive expansion and pressure increase
is not attained to generate the type of internal pressures
necessary to force the individual meat chunks into positive
surface to surface contact with all adjacent meat chunks.
The molds, assembled as shown iil Figs. l and 4,
are then locked in place and the entire assembly su~jected to
a slow freeze until solid at temperatures of from approximately
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1 0 to -15~F. This freezing was accomplislled in about
eight hours. While it is believed that the freezing time
can be reduced, it is considerecl important that the freezing -
process proceed gradually. When locking the molds in the
framework, springs 26 are preferably pretensioned equally so
as to exert an equal and constant force on cover elements
14 at the ends of each of the several molds 16. Hand wheels
42 associated with vertical tie bars Z0 and 21 are tightened
sufficiently to prevent any vertical excursion of the molds
and covers 34 during freezing.
As the meat chunks freeze and expand, pressure
constantly increases on the meat within the mold, forcing ~;~
the meat chunks tightly together. In so doing it reshapes
them, eliminates the voids between them and presses them
together with sufficient force that the lines o demarkation
between the individual pieces are all but eliminated and are -
generally visible only upon close inspection. Thus, the
meat is made to simulate a single piece of meat of the size
and shape of the mold.
In an experiment conducted to determine the pressure
developed within the molds during the freezing process, ten ;~
.,:
molds were ezch illed with 10 pounds of meat chunks.
The packing was so done as to eliminate all large, visible
voids. The cross-sectional area of the cavity of each mold
was determined to be 12.785 square inches. The molds were ~ .
stacked one upon another between cover elements 14 as
illustrated in Fig. 1. The four springs 26 were tightened
to an identical înitial deflection of 0.30 of an inch.
The springs 26 used were 3.5 inches long, Danley high-
pressure mold springs of accurate length and of predetermined
value for each increment of deflection. The manufacturerls
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1 rating of each spring was 156 pounds for each 0.10 inch
increment of deflection, this value remaining basically
constant throughout the full range of deflection.
In closing the molds no or only slight squeezing
pressure was applied to the meat. The tensioning of the
springs 26 did not increase this pressure since the rigid
mold body was in bearing against the cover elements 14. Thus,
at the initiation of the freezing cycle, the meat in the mold,
while firmly packed, was not under elevated pressure.
The product was then subjected to freezing
temperatures in the range of 0 to -15F. until the product
was çompletely frozen. The total deflection of each spring
was then again measured. There were slight differences in
the amount of deflection of each of the springs and it was
observed that greater defl~ction occurred at the bottom
springs than at the top springs. Averaging the deflection
of all four springs it was determined that the average total
deflection of each spring was 0.505 of an inch, including
the initial 0.30 deflection applied to it.
Since the pressure acting at each end of each mold
is the same) it is necessary to consider only the values
at one end of the molds. Computing the total pressure at
one end of the molds gives a figure of 1575.6 pounds tl56 X
5.05 X 2). Since the total effective mold cavity area exposed
to the end cover was 127.85 square inches, the effective
pressure in t}le molds was 12.32 lbs./square inch. It is
recognized that the actual pressure is higher than this
value since no allowance has been made or such factors as
frictional resistence. The contraction resulting from
lowered temperatures will partially compensate or this.
Preferably, the preliminary tensioning of springs
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1 26 will be established to permit only minimal travel or
excursion of cover elements 14 to minimize waste of the
resultant meat product. However9 it has been found that
some endwise expansion is desiraLble. This assures that
the threshhold pressure established by the pretensioned
springs 26 is reached at some point during the process.
With these springs de1ected 0.30 of an inch this threshhold
pressure is approximately 7.32 lbs. sq. in.
Experimentation has shown that pressures less
than that which were measured in the above experiment will
produce a satisfactory product. However, the lower thresh-
hold of opera~ive pressure has not been determined. It is
also believed that higher pressures will work but are
unnecessary to produce a completely satisfactory product.
While the pressure exerted on the vertical elements 14 can
be varied by controlling the pretension on spring 26, b~
varying the spring size, or by varying the quantity of meat
chunks placed in the cavity, the pressures disclosed herein
have been found to be quite successful in the production
of formed elongated meat products in a plurality of molds
in the apparatus shown.
After the meat is frozen solid, hand wheels 28
and 42 are removed together with the associated tie rods 18
and 19 and tie bars 20 and 21 and the individually molded
loaves or logs of meat can be conveniently removed from the
individual molds. The integral~ coherent loaf of meat
produced may then be utilized in the production of portion-
controlled ind:ividual servings. Since each mold has had an
equal amount of meat placed therein, and since the expansion
of the meat in each mold is approximately equal and all voids
within the mold have been eliminated, the resultant loaves
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1 are therefore, eacll equal in size and may be sliced into any
number of in~ividual slices each of which, if o-f the same
thickness, is of approximately the same weight. The slices
are then merchandised and prepared in a conventional manner.
Upon preparation as by broiling~ roasting or frying, the
individual slices retain their geometric integrity and do
not break apart.
Alternately, the entire loaf may be cooked slowly
at temperatures ranging from about 130F. to 150F. to a
generally medium rare to medium state and cu~ into relatively
thin slices without breaking apar~ and separation of the
integrally united meat chunks.
The loaves can be thawed and sliced into thin slices
of at least 1/8 inch thickness and prepared as by rying
without loss of cohesiveness. Similarly, thin, frozen slices
may be grilled without separation and breakage.
A slightly modified and simplified mold assembly
utilized in the practice of the invention is shown in Figs.
6 and 7 wherein, for example for reasons of economy or for
small production runs, it is desired to produce only one
coherent loaf of meat chunks which may be cut into a desired
number of slicas. In this embodiment, like par~s are identified
with like reference numerals prefixed by the number 100.
~asically, the mold 116 has an essentially identical con-
figuration to that previously described having a formed
cavity 117 therein. A cover member 134 corresponding
approximately to the width and length of the mold is held on
its upper surface 123 by means of a clamp. The clamp includes
a top plate 136 and a bottom plate 138 held together in
clamping relationship by a pair of vertical tie bars 120
and 121. Upper clamp 136 is secured with respect to the
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1 cover 134 and the bottom o the mold by a pair of hand
wheels 142. The ends of the mold cavity are closed by at
least one and cover or cap 114 retained thereon by a plurality
of springs 126 and shoulder screws 118. It will be recognized
that the cover or cap 114 is the functional equivalent cover
elements 32. Shoulder screws 118 are provided with enlarged
heads 119 which abut springs 126 to bias the springs against
end cover 114. The shoulder screws are threadably received
in mold 116 and are therefore adjustably secured thereto.
Springs 126 are selected to have predetermined
compression qualities and are pretensioned upon assembly by
turning shoulder screw 118 a predetermined amount to thereby
apply a predetermined biasing force against the meat within
the container with expansion during freezing. The use and
operation of the mold disclosed in Figs. 6 and 7 is substan-
tially identical to that in the embodiment previously described. ~ -~
Preliminary processing of the meat including the tenderizing,
tumbling, and packing within the mold are identical. The
resultant product conforms to the shape of the mold cavity
and may be sliced and otherwise prepared and packaged as
previously described.
THEORY OF OPERATION
While tlle exact physical phenomenon occurring
within the mold during the freeze forming process is not
totally understood, it is theorized that the exudate formed
on the surfaces of the meat during the preliminary tumbling
operation is partially forced back into the meat by the
pressure generated during freezing and acts as a bonding
agent. In addition, with expansion the voids in the loaf
are eliminated as the individual meat chunks are forced into
a positive surface to surface contact to integrate the
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1 individual pieces, intertwining the fibers of the meat
together wit}l the bonding agent formed by the exudate
resulting in a product having a uniform texture.
Pressures generated in the mold and on and in the
meat are unlike the pressures generated by the hydraulic ram
and dies of the prior art systems. In the prior art, the
force exerted at the open or ram end of the die is at
maximum while pressures generated along the length o the
die as the ram moves inwardly on the meat are reduced by
frictional and other losses such that the meat in the die
at the end opposite the ram is substantially lower.
Accordingly, if pressures are not sufficiently high at one
end, the resultant product will have voids and gaps therein
thereby not providing a product of uniform cross section and
capable of withstanding cutting and cooking without loss
of its geometric integrity. If the pressure is increased
at the ram to cause suffic-ient pressure on the meat at the
opposite end, the meat at the high pressure end suffers
from severe abrasion and tends to become mushy. The texture
is not uniform and the resultant product is generally
unsatisfactory. In addition, it has been found that the
product cannot withstand subsequent slicing and cooking
wi~hout loss of its geometric integrity.
In the present invention when the mold and the meat
contained therein are subjected to slow freezing, it is
believed that the meat begins to freeze and expand at
the surface areas nearest to the exposed surfaces of the
mold. As the freezing continues the meat freezes
progressiYely toward the center of the mass also expanding
the meat with increasing pressure allowing the chunks to
move into positive surface to surface contact with adjacent
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1 meat chunks there~y eliminating all voids between chunks
and forming an integral product having a uniform texture
throughout. The gradual increase in pressure permits the
meats to creep within the mold, thus giving the individual
meat chunks time to accurately c:onorm to the shape of the
space within W]liCh they are confined.
In experimental tests it has been found that if
the cover elements on the mold are not so retained under
at least low pressure little or no positive increase in
pressure occurs and the resulting product has voids and
lacks satisfactory cohesiveness. Experimentation has also
established that if the molds are prechilled below or near
the freezing point prior to packing an unacceptable product
results because it has voids and lacks the necessary degree
of cohesiveness. This e~perimentation points to the importance
of slow freezing and indicates that the gradual, progressive
increase in pressure is essential to the process. It has
also been established that i~ large voids are left in the
mold packing process, these will not fill and a product
lacking the necessary cohesiveness or geometric stability
to withstand subsequent cooking will result. The existence
of such voids provides a pressure relief means, preventing
the freezing process from developing the necessary elevated
pressures to produce an acceptable product.
It is also believed that initiating the freezing
process while the meat is under little or no pressure is
important. It is thought that the initial absence of
compressive forces facilitates creep or migration of the
meat. This permits the meat to fill in even very small
voids and affords the individual chunks an opportunity
to reshape themselves to fill completely the space they
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1 occupy. This permits the forma~ion of a product of uniform
density and adequate cohesiveness.
Accordingly, it is very important to maintain
at least a minimum pressure at the ends of the ~old. The
molds must be packed as tightly as possible but at substantially
zero pressure on the ends and the temperature of the meat
and tlle mold during packing must be at least above a freezing
temperature. I~ is also believed important that the biasing
force increase as the meat expands since this appears to
contribute signi~icantly to the production of an integral
coherent product of uniform density. It is a known physical
phenomenon that as pressure increases, the freezing point
of water decreases. The slow freeze occurring in the
practice of the invention is therefore not only a function
of temperature, but also of the biasing force applied at
the ends of the mold~
As the freeze process continues, the surfaces
of the meat in abutment with each other are forced together
forming the integral mass. It is believed that khe exudate
formed during the preliminary tumbling of the meat is largely
forced back into the elongated fibers of the meat chunks and
serves as a bonding agent causing the surfaces of the meat to
intertwine and form a cohesive mass. The mold and the
meat contained therein are subjected to the slow freezing
temperatures until they are frozen throughout and the volume
of the mold cavity is permitted to increase as the internal
pressures produced in the meat and within the cavity exceed
the prede~ermined resistence values established by the
pretensioning of the springs. As the pressures increase
beyond this threshhold point the meat is ~orced outwardly
along the length of tlle mold to expand the ends thereof
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l against the biasing force. Finally, the pressure is
released and the product is removed from tlle mold where it
may be cut an~ prepared in any desired conventional manner.
The invention can be put to numerous uses; however,
primarily chunks of wllole unground, uncooked meat are most
economically utilîzed by uniting those chunks into a solid
integral coherent body of meat of a desired shape. After
processing, and when the mea~ is removed from the mold and
cut into individual slices, the chunks do not separate with
further preparation such as broiling. The texture is the same
or very similar to a conventional cut of meat. It is an
aesthetically appealing meat product having the appearance
and marbling of a high priced meat cut. The invention is
applicable generally to whole unground meat chunlcs from
various animals--beef, pork, veal, mutton, venison, or the
like~ The frozen product, even after slicing, may be held
under refrigeration for long periods of time before being
cooked and yet the product does not break apart on cooking.
It is significant that the slices prepared in accordance
with the invention retain their shape even after defrosting.
Upon frying, ~oasting, broiling, and grilling, the meat thus
formed is found to retain its shape and the slices remain
intact without separation.
In the production of some meat cuts as, for example,
the New York strip steak, it is often desirable to provide
a thin layer or strip of fat about the edges thereof. Toward
this end, such cuts ha~e been successfully freeze formed
through the use of the apparatus of the invention by lining
the bottom and sides of the mold cavity with a thin layer of
fat prior to placing the meat therein. Upon free~ing, the
meat chunks adhere to each other and also to the fat layer.
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1 Upon slicing an~ subsequent cooking, the fat strip remains
thereon as in the conventional c:ut of meat. In an alternate
approach, the first-Eormed product after freezing is trans-
ferred, after slight thawing, to a second, slightly larger
mold in which a thin layer o fat is provided. Upon subsequent
freezing and expansion, the fat adheres to the first-formed
product and the resulting shaped product may be cut and
prepared as previously described.
The product produced by the method and apparatus
of the invention provides a great number of advantages to
the meat processor. Primarily, the invention enables the
processor to find a more profitable outlet for small cuts of
meat resulting from trim and small pieces obtained during
portion-controlled cutting operations on larger cuts. The
small pieces utilized in the practice of this in~ention
previously were sold at reduced prices or used in the pro-
duction of ground beef or hamburger. These pieces may now
be utilized to manufacture an assembled meat product having
the appearance of a natural grain and marbling of higher
priced cuts of meat. Thus, these meats are upgraded both
in value and in general acceptability. Cost savings are
realized by the process and ultimately the savings are
passed on to the consumer.
While the apparatus of the invention has been
described as utilizing spring means to con~rol the pressure
at the ends of the molds, hydraulic or pneumatic pressure
means may also be utilized with equal efficiency. In the
case of a hydraulic restraint system, pressure actuators
or the like are positioned to bear against and restrain the
upright vertical end covers against the ends of the molds.
Suitable low temperature fluids are contained therein and
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~395~i4
1 applied tllrougll a pressure release valve adapted to start
release of the fluid only after having reached a pre-
determined pressure. A surge chamber or the like capable
of creating increasing pressure when the 1uid release has
been initiated may also be utilized to thereby allot~ the
application of increasing forces as the meat expands during
freezing.
Although a preferred embodiment o~ the present
invention has been described and illustrated in detail, those
skilled in the art will readily appreciate that various
modifications can be made without departing from the spirit
of the present invention. Accordingly, the scope of the
invention is to be limited only by the appended claims.
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