Note: Descriptions are shown in the official language in which they were submitted.
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MEAT TENDERIZING SYSTEM
FIELD OF THE INVENTION
This invention relates generally to a method and apparatus for tenderizing
meat, and
more specifically to a method and apparatus for tenderizing meat by injecting
a fluid into
meat. This application claims priority to U.S. Provisional Application Serial
No. 60/601,824,
filed August 16, 2004, U.S. Provisional Application Serial No. 60/643,322,
filed January 12,
2005, and U.S. Provisional Application Serial No. 60/660,603, filed March 11,
2005, all
herein incorporated by reference.
BRIEF SUMMARY OF THE INVENTION
The present invention provides a method and apparatus for tenderizing meats by
injecting a fluid, such as compressed gas, into muscles or muscle groups of a
carcass. The
method and apparatus may further be used for sterilizing the injection site
before and/or
during injection. The method and apparatus may be used to tenderize any cuts
of meat and is
particularly useful in tenderizing cuts of meat that are not typically tender.
The method and
apparatus may be used, for example, to tenderize a strip loin, lip-on ribeye,
top butt, inside
round, round flat, eye of round, knuckle, or clod.
An injection apparatus having one or more injectors or needles may be used for
meat
tenderization. A sterilization assembly may optionally be provided with the
injection
apparatus for sterilizing the injection site. The injection apparatus may
have, for example,
between 1 and 5 injectors or needles. Each injector or needle may or may not
be perforated.
Thus, in one embodiment, the injector or needle may expel fluid only through
an opening at a
forward end of the needle. In an alternate embodiment, the injector or needle
may expel
compressed gas through a plurality of openings provided along the needle for
gas passage.
Each needle has a forward end and a rearward end, the rearward end of each
needle being
attached to an adaptor. A flexible elongate hollow member or hose is also
attached to the
adaptor. Gas(es) or liquid may be pumped through the hose, into the base, and
through the
needles for injection into the meat.
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Meat tenderization is achieved by inserting at least one needle into a muscle
or muscle
group of a carcass and injecting fluid through the at least one needle into
the muscle or
muscle group of the carcass. The fluid may be a compressed gas comprising a
single gas or a
mixture of gases.
While multiple embodiments are disclosed, still other embodiments of the
invention
will become apparent to those skilled in the art from the following detailed
description, which
shows and describes illustrative embodiments of the invention. As will be
realized, the
invention is capable of modifications in various obvious aspects, all without
departing from
the spirit and scope of the invention. Accordingly, the drawings and detailed
description are
to be regarded as illustrative in nature and not restrictive.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 illustrates a carcass marked with areas representing various cuts of
meat.
Figure 2 illustrates an injection apparatus in accordance with one embodiment
of the
present invention.
Figure 3 illustrates an injection needle in accordance with one embodiment of
the
present invention.
Figure 4 illustrates an manifold in accordance with one embodiment of the
present
invention.
Figure 5a illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
Figure 5b illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
Figure 5c illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
Figure 5d illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
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Figure 5e illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
Figure 6 illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
Figure 7 illustrates an injection apparatus and sterilization assembly in
accordance
with one embodiment of the present invention.
Figure 8 illustrates a schematic diagram of adjustable pulse modules for
regulating the
time gas is applied in accordance with one embodiment of the present
invention.
Figure 9 illustrates a control box in accordance with one embodiment of the
present
invention.
Figure 10 illustrates a control box in accordance with one embodiment of the
present
invention.
Figure 11 illustrates a fluidic logic control schematic for the injection
apparatus and
sterilization assembly of Figures 5b-5f in accordance with one embodiment of
the present
invention.
Figure 12 illustrates a component assembly diagram for the injection apparatus
and
sterilization assembly of Figures 5b-5f in accordance with one embodiment of
the present
invention.
Figure 13 illustrates an injection apparatus in accordance with one embodiment
of the
present invention.
Figure 14 illustrates the injection apparatus of Figure 13 with a protective
covering
provided over the injector.
Figure 15 illustrates the injection apparatus of Figure 13.
Figure 16 illustrates the injection apparatus of Figure 13 prior to insertion
into a
carcass side.
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Figure 17 illustrates the injection apparatus of Figure 13 inserted into a
carcass side.
Figure 18 graphically illustrates the percentage of strip loin tender by days
of aging
for all tested carcasses for one example of a system and method for
tenderizing meat.
Figure 19 graphically illustrates the percentage of top butt tender by days of
aging for
all tested carcasses for one example of a system and method for tenderizing
meat.
Figure 20 graphically illustrates the percentage of strip loin tender by days
of aging
for RR ribeye and marbling carcasses for one example of a system and method
for
tenderizing meat.
Figure 21 graphically illustrates the percentage of top butt tender by days of
aging for
RR ribeye and marbling carcasses for one example of a system and method for
tenderizing
meat.
DETAILED DESCRIPTION OF THE INVENTION
A method and apparatus for tenderizing meats by injecting fluid such as
compressed
gas or high pressure liquid into muscles or muscle groups of a carcass is
disclosed. The
method and apparatus may further be used for sterilizing the injection site.
The method and
apparatus may be used to tenderize any cuts of meat and are particularly
useful in tenderizing
cuts of meat that are not typically tender. While the method and apparatus are
described with
reference to beef steer and heifer carcasses, the meat tenderization system
may be used to
tenderize meat (for example pork, lamb, veal, cow and bull), poultry (for
example turkey and
chicken) or fish from any source, including meat removed from a carcass.
Fluid is injected into muscle or muscle groups of a carcass to improve
tenderness.
Suitable gases include, for example, air, carbon dioxide (C02), nitrogen (NZ),
carbon
monoxide (CO) or carbon monoxide blends, oxygen (02), other suitable gas, or
mixtures
thereof. In one embodiment, the gas is injected prior to the onset of rigor
mortis. Frequently,
cattle will be exsanguinated. The onset of rigor occurs within about two hours
of
exsanguination and is typically fully resolved in about eight hours.
Generally, the onset of
rigor occurs within forty-five minutes to one hour after exsanguinations (or
death of the
animal). Thus, in one embodiment, fluid is injected within about forty-eight
hours of
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exsanguination. In another embodiment, the fluid is injected within about
twenty-four hours
after exsanguination. In yet another embodiment, the fluid is injected within
about twelve
hours after exsanguination. The gas may be injected into any area of the
carcass. Generally,
the gas is injected in areas of the carcass coinciding with the cuts of meat
desired for meat
tenderization using the present invention. Figure 1 illustrates a beef carcass
marked with
areas representing various cuts of meat.
Chuck, round, brisket, plate, shank and flank cuts tend to be "tough" or "less
tender"
cuts of meat. Chuck comes from the shoulder 10 of the animal and includes some
of the
backbone, rib, blade, and arm bones. This is a heavily exercised part of the
animal; the meat
tends to be tough, and contains a good deal of connective tissue. Retail chuck
cuts include
chuck eye roast, top blade steak, arm pot roast, shoulder pot roast, cross-rib
roast, chuck
steak, stew meat and ground chuck. The round 12 is a large cut that
encompasses the entire
rear leg of the animal and includes the shank and tailbone. Cuts from the
round are quite lean
and include round steak, eye of round, top round, and round tip, as well as
rump roast and
Pikes Peak roast. The brisket and shank lie beneath the primal chuck and
encompass the
breast and foreleg of the animal. The brisket is tough and fatty. Brisket and
shank cuts
include whole brisket, flat cut brisket, corned beef, and shank cross cut.
Located in the rear
underbelly of the carcass, the flank produces flavorful albeit tough meat that
contains
connective tissue. Its boneless cut is known as flank steak. The short plate,
located on the
underside of the rib cage, produces meat that tends to be tough and fatty.
Cuts include skirt
steak and short ribs.
Other areas of the carcass that may be tenderized by fluid injection include
the rib
section, the short loin, and the sirloin. The cuts of meat produced from these
areas tend to be
relatively tender. The rib section, located just behind the shoulder or chuck
tends to be
relatively tender and well-marbled. The rib section produces rib roast, rib-
eye roast, rib
steaks, rib-eye steaks, and back ribs. The short loin 22, located just behind
the ribs, produces
the most tender cuts of beef. These cuts include top loin and tenderloin
steaks, filet mignon,
T-bone steak, Porterhouse steak, top loin roast and tenderloin roast. The
sirloin comes from
the mid part of the hindquarters and contains parts of both the backbone and
the hip bone.
Sirloin cuts are tender, and lean. Cuts from the sirloin include tri-tip
roast, and bone-in or
boneless top sirloin steaks.
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Thus, injection of fluid, for example compressed gas, into the carcass
provides
tenderized meat, for example meat that is not typically tender such as chuck,
round, brisket,
shank, short plate meats, and end or thin meat portions. Injection of fluid
tenderizes meats
such as sirloin, loin or rib subprimals. Further, injection of fluid may be
used to tenderize
meats such as strip loin, lip-on ribeye, top butt, inside round, round flat,
eye of round,
knuckle and clod. Improved tenderization is thus achieved without adding
tenderizing
injections (other than gas), infusions, marinades, etc. Further, injection of
gas into the
carcass to provide tenderized meat may be done in lieu of mechanical
tenderization.
The fluid is injected into the carcass muscles or muscle groups to improve
tenderness,
not specifically to separate muscles from bones. According to one embodiment,
the fluid
injection does not substantially separate meat from bone. The injection site
is sterilized
before or during injection of the fluid to minimize the possibility of any
surface contaminants
traveling into the muscle via needle insertion.
Figure 2 illustrates one embodiment of an injection apparatus 24 for injecting
compressed gas into a carcass. A sterilization assembly may be optionally be
provided with
the injection apparatus for sterilizing the injection site before and/or
during injection as
described in more detail below. In the embodiment of Figure 2, a single needle
or injector 26
is provided. In alternate embodiments, a plurality of needles or injectors may
be provided.
Generally, the injector is a hollow elongate member. Any suitable
configuration of injector
may thus be used. The injector (or needle) 26 comprises a forward end and a
rearward end.
In the embodiment shown, the length of the needle 26 between the forward end
and the
rearward end is approximately 4.5 inches. The needle is of relatively small
diameter with the
forward end being sufficiently sharp to allow insertion into the meat without
damaging the
meat. The needle 26 includes a plurality of openings 28 (seen in Figure 3)
along the length of
the needle 26 for gas passage. For example, sixteen openings 28 may be
provided. The
needle 26 extends through a squash plate 30, a compression spring 32 being
provided on one
side of the squash plate 30 towards the rearward end of the needle 26. The
squash plate 30
and compression spring 32 may be manufactured of any suitable material. In one
embodiment, the squash plate 30 and compression spring 32 are manufactured of
stainless
steel. At its rearward end, the needle 26 is coupled to an adaptor 34. The
needle 26 may be
coupled to the adaptor 34, for example, via pressure fitting the needle 26
into a receptor of
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the adaptor 34, as described in relation to Figure 4. The adaptor 34 includes
a passage therein
for gas passage to the needle 26. The adaptor 34 may be, for example, a 1/8"
x'/4" adaptor.
The adaptor 34, in turn, is coupled to a button valve 36 for controlling gas
release from the
injection apparatus 24. Alternately, or additionally, the adaptor 34 may be
coupled to a relax
action gun, as shown in Figure 6.
A hose 38 is provided extending between the button valve 36 and a gas tank 40
such
that gas may be pumped through the hose 38, through the valve 36, through the
adaptor 34
and into the needle 26. The gas passes through the openings 28 in the needle
for gas passage
in the needle 26 and into the meat. The gas tank 40 may contain, for example,
carbon dioxide
(C02) or nitrogen (N2) gas. A timer or filter 42 may be provided intermediate
the button
valve 36 and the gas tank 40. The gas tank 40 is provided with a regulator 44
for monitoring
pressure. In one embodiment, the pressure of the tank 40 ranges from 25 to 75
PSI.
Any suitable manner of coupling the tank 40 to the injection apparatus 24 may
be
used so long as it enables gas passage from the tank to the injection
apparatus 24 for
explusion through an injector 26 into the meet.
Figure 3 illustrates a needle or injector 26 suitable for use with an
injection apparatus
as described above. In the embodiment of Figure 3, the length of the needle 26
between the
forward end and the rearward end is four inches. Sixteen openings 28 for gas
passage are
provided along the length and around the circumference of the needle 26. In
one
embodiment, the needle 26 is approximately 0.128" in diameter and each opening
is
approximately 0.036" in diameter. In accordance with the method of tenderizing
meat,
compressed gas at less than 40 PSI may be pushed through the needle 26 for
approximately 5
seconds. In alternate embodiments, the gas may be provided at differing
pressures, for
example between 10 and 75 PSI and for differing amounts of time.
In some situations, it may be desirable to provide a plurality of needles, for
example
four needles, on the injection apparatus. Figure 4 illustrates a manifold 46
for receiving a
plurality of needles. The manifold may comprise a relatively stiff elastomer
and includes a
passage therein for gas passage. By manufacturing the manifold of an
elastomer, flexibility is
imparted to the needles and each needle is allowed to move somewhat
independently of the
other needles. Thus easier insertion and retraction of the needles is enabled.
As shown, four
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receptors 45 are provided for receiving a needle or injector. The rearward end
of each needle
to be used is pressed into the receptor 45 until a pressure fit is attained.
The needles are
releasably coupled to the manifold 46 such that if a needle is damaged, it may
be released
from the adaptor and a replacement coupled in its place rather than requiring
replacement of
the entire injection apparatus. In the embodiment shown, four needles may be
coupled to the
manifold 46, one needle towards each corner of the adaptor. Differing spacings
or
configurations may be used according to alternate embodiments. Further, it is
not necessary
to use exactly four needles, more or fewer may be provided as desired. The
manifold 46 may
be provided on a relax action gun such as that shown in Figure 6.
As discussed above, the injection apparatus may optionally be supplemented
with a
sterilization assembly. The sterilization assembly may be used to kill
microbes or other
contaminants on the surface and/or to sterilize the needle(s) of the injection
apparatus. Thus,
the risk of dragging contaminants from the surface into the meat is minimized
or eliminated.
Several embodiments of sterilization assemblies are herein disclosed. Any of
these, or other,
sterilization assemblies may be used with an injection apparatus to sterilize
the injection site
and/or the needle before or during the injection of fluid into the muscle.
Figure 5a illustrates an injection apparatus and sterilization assembly 50 in
accordance with one embodiment of the present invention. The injection
apparatus
comprises a single needle 52 having a plurality of openings 54 for gas
passage, the needle 52
being surrounded by a retractable bellows assembly 56 for expelling steam. The
needle 52
comprises a forward end and a rearward end. The forward end of the needle 52
is sufficiently
sharp to allow insertion into the meat without damaging the meat. The rearward
end of the
needle 52 is coupled to an assembly such as shown in Figure 2 for passage of
gas from a gas
tank through the needle. Alternately, or additionally, the rearward end of the
needle may be
coupled to a relax action gun, shown in Figure 6.
A bellows assembly 56 is provided surrounding the needle 52 intermediate the
forward end and the rearward end. A suitable bellows assembly is a stainless
steel bellows
by Sigma-Netics B38 x 26, 5-8-8.5. The extended length of the bellows may be
approximately 3.75" to 4". The compressed length of the bellows may be
approximately 20
mm. In one embodiment 8 corrugations are provided per 26 mm of length. Thus,
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approximately 32 corrugations may be provided. Figures 5a-5d are intended to
be illustrative
of the bellows assembly only and varied numbers of corrugations may be
provided in the
bellows assembly. The bellows assembly 56 includes a low pressure steam supply
inlet at or
near the rearward end of the needle. In one embodiment, steam at 10 psig and
239 F is
supplied to the bellows assembly 56 through the inlet. A plate 58 is provided
at or near the
forward end of the needle for receiving a forward end of the bellows assembly
56. The plate
58 thus caps the forward end of the bellows assembly 56. The plate 58 includes
at least one
hole for expelling steam therethrough. Steam may thus be supplied through the
bellows
assembly 56 to the injection site, thereby sanitizing the injection site.
In use, the assembly of Figure 5a is activated to expel steam 57 (see Figure
5d) as the
needle 52 approaches the carcass. The steam 57 sanitizes the surfaces of the
carcass and
sanitizes the needle 52. The needle 52 is inserted into the meat. During
insertion, the
assembly 50 may continue expelling steam. As the needle 52 is inserted, the
bellows
assembly 56 is compressed. At a certain depth, gas injection may be triggered
either
manually or automatically. Figure 8 illustrates the valve actuation and time-
adjustable gas
pulse modules of the needle. A suitable range for the adjustable pulse modules
for applying
gas may be 0 to 7 seconds. After injecting gas into the meat, the needle is
withdrawn and the
bellows assembly re-extends.
Figures 5b-5e illustrate alternate views of an injection apparatus and
sterilization
assembly 50, the injection apparatus comprising a single needle 52 having a
plurality of
openings 54 for gas passage with the needle 52 being surrounded by a
retractable bellows 56
assembly for expelling steam 57. Figure 5b illustrates a perspective view of
the injection
apparatus and sterilization assembly 50. Figure 5c compression of a trigger 58
to allow steam
to throw through the injection apparatus. Figure 5d illustrates the expulsion
of steam 57 from
the injection apparatus and sterilization assembly 50 through the bellows
assembly 56. The
injection apparatus is positioned near the surface to be penetrated by the
needle 52. Expelled
stream 57 sterilizes the area around the penetration site. Figure 5e
illustrates the needle 52
inserted through the surface. For the purposes of illustration, the needle is
inserted through a
planar surface 59. In use, however, the needle 52 is inserted into, for
example, muscle. The
needle 52 is sterilized by heat from steam surrounding it in the bellows
assembly 56. Once
the needle 52 is fully inserted, a micro-switch or switch valve may be
activated to activate a
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pilot on the control box (see Figures 9 and 10), thereby triggering the
compressed gas or fluid
cycle to start.
In one embodiment, the injection apparatus and sterilization assembly of
Figures 5b-
5e is configured as follows. The injection apparatus comprises a handle
assembly, or gun
handle, needle mount and needle. A suitable gun handle is a Suttner America
Model ST 2700
stainless steel. The needle mount may be machined to screw onto the gun handle
with -
porting for compressed air supply to the needle and steam to a bellows
chamber. A suitable
needle is a Hantover Type "H" Spray needle 0.187" OD with 16 holes. The
sterilization
assembly comprises a bellows, steam containment chamber provided surrounding
the needle.
A compression spring is provided wherein the normal position of the spring
maintains the
extended steam chamber bellows in position to cover the needle. A limit valve
compressed
gas activation switch, for example as available from Clippard, and a
compressed gas check
valve are provided for controlling the compressed gas or other fluid. The
compressed gas
check valve may be a 1/8" SS 3.6 cracking pressure valve such as Legris 4896-
11-11. The
configuration of the injection apparatus and sterilization assembly may vary
and the
embodiment described is meant for illustrative purposes only.
Figure 9 illustrates a control box 60 with the injection apparatus and
sterilization
assembly 50 of Figures 5b-5e coupled thereto. Figure 9 illustrates the
exterior of the control
box 60. Figure 10 illustrates the interior of the control box 60. In one
embodiment, the
control box assembly comprises a NEMA 4x enclosure, an adjustable pulse module
0-7
seconds (Clippard R-101), a sub-plate (Clippard R-101), a mounting rail
(Clippard R-102-1)
and stand offs (Clippard R-107-20). For controlling the compressed gas or
other fluid, the
control box includes a compressed gas regulator (Watts R384-D1-C), a
compressed gas
regulator panel nut (Watts R05X51-P), a compressed gas pressure gage (Marsh
J6352, 2.5" 0-
160 psi) and a vent (Alwitco B280154028). The control box further comprises
FDA '/4" SS
bulkhead fittings (Legris 3616-56-00), FDA'/o" tube to'/4" NPT 90 (Legris 3109-
56-14),
FDA'/o' tube to'/4" tube Tee (Legris 3604-56-00) and'/4" polyurethane tubing
(Clippard
3814-6-BK). The configuration of the control box may vary and the embodiment
described
is meant for illustrative purposes only.
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Suitable hose assemblies 62 for the injection apparatus and sterilization
assembly 50
of Figures 5b-5e and control box 60 of Figures 9 and 10 include, for example,
a compressed
gas supply '/4" polyethylene tubing bend radius 0.75" (Nycoil 62440),
compressed gas control
'/4" polyurethane tubing (Clippard 3814-6-BK), steam supply'/4" ID SS braided
hose with
male SS '/o" NPT fittings both ends; swivel one end, a steam regulator'/z" 10-
5 psi including
screen (Watts 0830910) and a compressed gas filter auto drain (Watts F602-02-
WGR). The
configuration of the hose assemblies may vary and the embodiment described is
meant for
illustrative purposes only.
Figure 11 illustrates a fluidic logic control schematic 64 for the injection
apparatus
and sterilization assembly 50 of Figures 5b-5e. As shown and discussed above,
a limit valve
66 is provided to actuate release of the compressed gas or other fluid. Figure
11 illustrates
the limit valve 66 proximate the needle 68. In such embodiment, the valve 66
may be
automatically actuated when the needle 68 reaches a set depth. However, the
limit valve 66
may be otherwise provided and may be configured for manual actuation. Pulse
modules 70,
for example adjustable pulse modules 0-7 seconds, is provided. Gas release is
triggered via
the pulse modules 70.
Figure 12 illustrates a component assembly diagram for the injection apparatus
and
sterilization assembly of Figures 5b-5f.
Figure 6 illustrates a sterilization assembly in accordance with one
embodiment of the
present invention. The sterilization assembly is shown with the injection
apparatus 24 of
Figure 2. A hose 72 having a nozzle 74 at a forward end thereof and being
coupled to an
adaptor 76 at a rearward end thereof is provided for expelling steam.
Generally, sterilization
steam 78 is expelled from the nozzle at 239 F. The adaptor 76 is coupled to a
relax action
gun 80. In one embodiment, the hose 72 is a 3/8" hose and the adaptor 76 is
a'/4" NPT
adaptor. Intermediate the forward end and rearward end of the hose 72, the
hose is coupled
to a squash plate 82. The squash plate 82 may have a needle extending
therethrough as
described in relation to Figure 2. A support rod, coupled to a set collar, may
be provided for
supporting the injection apparatus on the relax action gun. A suitable relax
action gun 80 for
use with the sterilization assembly is the Suttner RT 2700 Stainless Steel 12
gpn/4500 PSI
relax action gun. A second hose 86 is provided extending from the relax action
gun 80 to a
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steam supply (not shown). In one embodiment, the second hose is a 3/8" hose. A
steam
regulator 88 may be provided intermediate the relax action gun 80 and the
steam supply for
regulating the steam. Thus, for example, the steam may be regulated to a
maximum of 10
psig.
Figure 7 illustrates an injection apparatus and sterilization assembly 90 in
accordance
with one embodiment of the present invention. The injection assembly comprises
a single
needle 92 having a plurality of openings 94 for gas passage and a cauterizing
tip 96. The
needle 92 has a forward end and a rearward end. The forward end is
sufficiently sharp to
allow insertion into the meat without damaging the meat. The rearward end of
the needle 92
extends through a mounting base 98 to a hose 100 with a fitting for receiving
the rearward
end of the needle 92. The mounting base 98 may be manufactured of any suitable
material.
In one embodiment, the mounting base 98 is manufactured of stainless steel.
The mounting
base 98 includes a positive terminal and a negative terminal. A corresponding
mounting
plate 102 is provided near the forward end of the needle 92. A spring mount
and current
conductor 104 extends between the first and second mounting plates 98, 102. In
one
embodiment, the spring mount and current conductor 104 is stainless steel. The
tip of the
needle 92 is thus able to be heated to a temperature of more than 180 F.
Thus, a cauterizing
tip 96 is provided. Touching the meat with the cauterizing tip 96 thus
sterilizes the area
before the needle is inserted into the meat. The needle 92 may be additionally
sterilized if
desired.
Figures 13-15 illustrate a further embodiment of an injection apparatus 110
for
injecting compressed gas into a carcass. A sterilization assembly may be
optionally be
provided with the injection apparatus for sterilizing the injection site
before and/or during
injection. In the embodiment of Figures 13-15, a single needle or injector 112
is provided. In
alternate embodiments, a plurality of needles or injectors may be provided.
The needle 112
comprises a forward end and a rearward end. The needle 112 is of relatively
small diameter
with the forward end being sufficiently sharp to allow insertion into the meat
without
damaging the meat. The needle 112 includes a plurality of openings 114 (see,
for example,
Figure 15) along the length of a forward portion of the needle for gas
passage. The needle
112 is coupled to a relax action gun 116. The relax action gun 116, in turn,
is coupled to a
coupling 118 which may be used to couple the relax action gun 116 to a hose
extending to a
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fluid source. A passageway is provided through the relax action gun 116 to the
needle 112 to
allow passage of the fluid from the fluid source, through the hose, through
the coupling 118,
through the relax action gun 116, through the needle 112, and into the meat.
Figure 14
illustrates a protective cover 120 for protecting the injector 112 when the
injection apparatus
110 is not in use.
Figure 16 illustrates the injection apparatus 110 of Figures 13-15 pressed
against a
carcass 122 prior to insertion into the carcass. Figure 17 illustrates the
injection apparatus
110 inserted into the carcass 122.
Using any of embodiments described above, the needles of the injection
apparatus are
inserted into the meat. Particularly with the embodiments of Figures 5a-5e and
6, the meat
and needle are sterilized by the.sterilization assembly before and during
needle insertion.
The insertion may be at a particular location and angle as desired depending
on the cut of
meat to be tenderized. For example, in the middle meat region, the needle may
be inserted
dorsal to ventral through the geometric center of the muscle or muscle group.
Thus, needle
insertion for middle meats may originate with the longitudinal orientation of
the longissimus
muscle near the cartilaginous tips of the superior (rib) and dorsal (loin)
spinous processes to
penetrate the longissimus muscle at a 45 angle (dorsal to ventral) in both
the strip loin and
ribeye subprimals. In the hind and forelimb area, thus the round and chuck
meat regions, the
needle may be inserted perpendicular to the exposed muscle or muscle group. In
the top butt
and end cuts, needle insertions may originate in the center of each muscle.
The needles
generally should not be inserted so deeply into the meat as to allow fluid
passage outside the
muscle or muscle group. The needles of the injection apparatus need not be
inserted to their
full depth. The injection is typically done at a pressure of between 10 and
100 psi. In one
embodiment, the injection is done at 25-75 psi. In one embodiment, the
injection is done at
40-50 psi. Generally, the fluid is injected for approximately 0.5 to 5 seconds
per injection
site.
One to three, for example, injections may be performed at locations
corresponding
with each cut of meat or each muscle group. If more than one injection is
performed, the
injections may be spaced from one another, for example, at approximately 3
inches apart.
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During injection, swelling may be observed in the muscle. When the muscles
begins to
swell, the injection apparatus is removed and may be reinserted for a
subsequent injection.
Using an injection apparatus and sterilization assembly, an operator triggers
the
sterilization assembly, for example triggering expulsion of steam. The
operator directs the
injection apparatus and sterilization assembly towards the meat. During
sterilization, the
operator inserts the needle into the meat. Using pulse modules as shown in
Figure 8, gas
release may be automatically triggered upon the needle reaching a set depth.
The gas
released may be a preset amount for a preset period of time. After insertion
of the gas, the
operator removes the needle from the meat. If a device such as that shown in
Figures 5a-5f is
used, the bellows assembly expands over the needle as the needle is retracted.
Example of results using a method and apparatus for meat tenderizing are
discussed
below. The examples are intended to be illustrative of results and are not
intended to be
limiting.
Example 1
One side of thirty steer carcasses was injected two times at a single location
in the
center of the strip loin muscle. The side injected was alternated between
carcasses. The
injection comprised 25 PSI nitrogen gas using a four needle perforated
apparatus. The
injection was performed pre-rigor, approximately 40 minutes postmortem. The
sides
opposite the injected sides served as controls. Three boneless strip loin
steaks were removed
from each side at approximately forty hours postmortem for Slice Shear Force
(SSF)
tenderness determination. SSF tenderness determination was done after two days
of aging,
after seven days of aging, and after fourteen days of aging.
Aging Period, d Control 25 PSI Nitrogen Difference
Slice Shear Force (SSF), kg
2 25.3 19.7 5.6*
7 16.3 14.1 2.2
14 15.9 14.0 1.9
% Tender (SSF > 21.3 kg)
2 26.7 76.7 -50.0
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7 93.2 96.7 -3.4
14 90.0 96.7 -6.7
* P < 0.05
Table 1 - Boneless Top Loin Tenderness
Example 2
One side of twenty-five steer carcasses was injected two times at a single
location in
the center of the strip loin muscle. The side injected was alternated between
carcasses. The
injection comprised air gas using a four needle perforated apparatus. The
injection was
performed pre-rigor, approximately 40 minutes postmortem. The sides opposite
the injected
sides served as controls. Strip loin steaks and top butt steaks were removed
from each side at
approximately forty hours postmortem for Slice Shear Force (SSF) tenderness
determination.
SSF tenderness determination was done after two days of aging, after seven
days of aging,
after fourteen days of aging, and after twenty-one days of aging. Results were
tabulated for
all carcasses and for RR ribeye and marbling carcasses only.
Aging, d Control Air Difference
2 25.67 24.36 -1.31
7 21.16 19.42 -1.74
14 18.53 15.82 -2.71 *
21 15.91 16.03 0.12
*P<0.06
Table 2 - Strip Loin Slice Shear Force, all carcasses
Figure 18 graphically illustrates the results of Table 2. More specifically,
Figure _
graphically shows the percentage of strip loin tender by days of aging for all
carcasses with
the results shown for the control carcasses versus the air treated carcasses.
Twenty-four
carcasses were evaluated.
CA 02577313 2007-02-15
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Aging, d Control Air Difference
7 23.29 22.13 -1.16
14 18.99 18.73 -0.26
21 17.54 16.38 -1.16
Table 3 - Top Butt Slice Shear Force, all carcasses
Figure 19 graphically illustrates the results of Table 3. More specifically,
Figure _
graphically shows the percentage of top butt tender by days of aging for all
carcasses with the
results shown for the control carcasses versus the air treated carcasses.
Twenty-five carcasses
were evaluated.
Aging, d Control Air Difference
2 24.99 23.80 -1.19
7 20.90 18.66 -2.24
14 17.73 15.06 -2.67*
21 15.88 15.04 -0.84
* P < 0.07
Table 4 - Strip Loin Slice Shear Force, RR Ribeye and Marbling Specs Only
Figure 20 graphically illustrates the results of Table 4. More specifically,
Figure _
graphically shows the percentage of strip loin tender by days of aging for RR
ribeye and
marbling carcasses only with the results shown for the control carcasses
versus the air treated
carcasses. Eighteen carcasses were evaluated.
Aging, d Control Air Difference
7 23.53 21.16 -2.37*
14 19.21 18367 -0.54
21 17.67 15.65 -2.02*
* P < 0.09
Table 5 - Top Butt Slice Shear Force, RR Ribeye and Marbling Specs Only
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Figure 21 graphically illustrates the results of Table 5. More specifically,
Figure _
graphically shows the percentage of top butt tender by days of aging for RR
ribeye and
marbling carcasses only with the results shown for the control carcasses
versus the air treated
carcasses. Twenty-one carcasses were evaluated.
While the system and method have been described with reference to injection of
a
compressed gas, it should be understood that other fluids, for example
liquids, may be
injected into the meat to tenderize the meat.
Although the invention has been described with reference to preferred
embodiments,
persons skilled in the art will recognize that changes may be made in form and
detail without
departing from the spirit and scope of the invention.
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