METHOD OF MEAT TENDERIZING

METHODE POUR ATTENDRIR LA VIANDE

English Abstract

ABSTRACT OF THE DISCLOSURE
"Method of Meat Tenderizing", is a tenderizing process in
which a calculated amount of wine or spirits, relative to the
size of the dead animal ie. rabbit, sheep, cattle, swine, horse,
deer, moose and the like is injected into the vascular system
under pressure from a pump apparatus when the animal is in a
post mortem state of primary flacidity and prior to any debleed-
ing or mutilation of parts via a major artery and the intra-
vascular pressure is allowed to build until the venous system
is distended and at that point a major vein is opened and allowed
to drain. The solution is continually pumped through the vascular
system until all the blood is flushed from the system. The pro-
cess is completed once the arterial, capilliary and venous systems
are flushed and saturated with wine or spirits and the animal is
eviscerated and the carcass is allowed to hang at 38°F, while the
wine or spirits is allowed to react on the tissue resulting in a
thorough tenderizing of the meat for eatable purposes.

Claims

CLAIMS
The embodiments of the invention in which exclusive pro-
perty or privilege are claimed are defined as follows:
1. A method of tenderizing meat in the form of a carcass in
the state of primary flacidity, free of rigor mortis and free
of any form of mutilation, other than the point of injection,
comprising the steps of injecting wine or spirits under pres-
sure into a major artery while blood in the arteries and veins
is allowed to drain via a major vein under pressure of the in-
jected wine or spirits thus replacing blood in all blood vessels
of the animal's carcass, resulting in a complete penetration
of wine or spirits in all body areas previously supplied by
blood and then allowing the carcass to stand at 38°F until the
wine or spirits has reacted on the tissue resulting in a thorough
tenderizing of the meat.

Description

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SPECIFICATION
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; The invention, "Method of Meat Tenderizing", relates to
~ a completely thorough tenderi~in~ process of meat by means
"'' of in~ection via the vascular system.
Mo~t meat today i~ tenderized externally by soaking or
marinading the meat in wlne vr other substances. The in-
efflclency of this method is obvious. The method only allows
', for surface tenderizing which is very ~rude or patchy and
;'' uncontrollable~ ~he tenderizing substance has to di~fuse on
the ability of its own chemical agents, wlthout the aid of
pressure or vascular pathways.
Other methods of tenderizing meat are by in~ecting a sallne
solutl~n into the meat by a series of needles. This method is
more like an intra_muscular process and agaln is very crude
and localized compared to our process,.
, Our invention is related to and Is an improvement over certain
' prior art patents where animals are in~ected via the vascular
'~ system following a chilllng process and after rigor mortis has
set in. Allow~ng rigor mortis to set ln causes vascu~r con_
strictlon~ which hampers circula~ion and distribution of the
tenderizing substances.
- Our invention is related to and is an improvement over certainprior art pat~nts where the animal's vascular system is debleeded
and or the hind legs are removed at the knee joint or any other
mutilation prior to in~ection~ other than the original incislon
, to raise the vessels for in~ection. Fluid taking the path of
least resistance, this latter method, hampers distribution and
penetration to distal parts of the animal, which causes massive
leakage~ which fails to obtain an intra_vascular pressure because
of a severing in the vascular circuit which fails to produce a
complete circulation of the solution.
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~- The advantages and objects of our invention will become
apparent upon full consideration of the following detailed
- description and accompanying simplified drawing in which, the
figure shows a drawing of a portable p~mp apparatus connected
to an artery tube~ which is shown inserted into an artery~ which
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inturn leads to the remainder Q~ the systemic circulatory system
found in most mammals,
Our inventionr "Method of Meat Tenderizing"~ is a tenderizing
process which begins once the animal is knocked over and is in
a post mortem state of primary ~lacidity~ which is prior to rigor
mortis. There is no unnecessary mutilation performed on the c~r-
cass at this point to destroy or diminish the intra-vascular pres-
sure~ other than mak~ng an incision about three inches in length
ad~acent to a ma~or artery or v~n.
Now referring to the accompanying drawing~ an artery tube 9 is
inserted into a ma~or artery 1. Wine or spirlts 12 held in the
holding tank 11 is in~ected under varying pressurs via a portable
pump 1~ through the artery tube 9 pushing the blood 13 ahead of
it through the major artery 1, through the arteriole system 2,
through the capilliary beds 3j through the intra_cellular spaces
4~r through the capilllary beds 5~ through the venules 6 9 and into
the major vein 7. Once diqtention of the vascular system is ob-
tained the major vein 7 is opened and allowed to drain 8. The
wine or spirits is continually pumped through the system until
the vascular system is completely flushed o~ blood. The animal
then is eviscerated and allowed to hang while the wine or spirits
is allowed to react on the tissu~
The advantage of this method~ results from the complete pe~e_
tration of all the tissue because there is no ~ ecessary muti_
lation of limbs to cause a break down in the Girculatory system
to cause leakage; there~or~, the intra-vascular pressure is not
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released, but maintained,~ which would affect the complete
penetration of the intra~ ular spaces prior to in~ection.
the major vein is not opened prior to inJection which would
also cause the intra-vascular pressure to be sustained. If
the intra_vascular pressure were diminished at this point it
would defeat the penetration of the complete system. The
animal's carcass is injected during the post mortem state of
primary flacidity~ which occurs prior to rigor mortis, otherwise
if rigor mortis ls present the vascular pathw~ys are in a state
of constriction, which hampers circulation. The body temper_
ature of the anlmal dissipates more rapidly by the introduction
of a cold solution being injected into the system, which also
aids in tenderi~lng. By using wine or spirits as a solution~
it makes the taste of the meat more palatable for human con-
sumption. This process also allows older animals with tougher
cuts of meat to be used for human consumption.