초록 ▼

Apparatus for treating meat comprises introducing pieces of meat into a tumbling drum rotatable about a horizontal axis and which contains circumferentially spaced rods on the inside of the drum adjacent to its periphery and parallel to the axis of rotation. The rods contain teeth so that upon rotat

Apparatus for treating meat comprises introducing pieces of meat into a tumbling drum rotatable about a horizontal axis and which contains circumferentially spaced rods on the inside of the drum adjacent to its periphery and parallel to the axis of rotation. The rods contain teeth so that upon rotation of the drum the meat is tumbled causing the teeth to produce a mass of small cuts in the surface of the meat. The drum is sealed by a watertight door that is readily opened and closed, as needed. The tumbling process takes approximately 20 minutes. The tumbling in combination with the formation of small cuts in the surface of the meat increases the exposure of myosin protein at the meat surface and also improves color uniformity and dispersion of pickling solution in the meat.

대표청구항 ▼

Meat tumbling apparatus comprising a drum rotatable about a substantially horizontal axis, said drum having an opening therein, a door for closing said opening to permit loading and unloading of pieces of meat into and from the drum, means on the drum providing a multiplicity of teeth exposed to the

Meat tumbling apparatus comprising a drum rotatable about a substantially horizontal axis, said drum having an opening therein, a door for closing said opening to permit loading and unloading of pieces of meat into and from the drum, means on the drum providing a multiplicity of teeth exposed to the inside of the drum, and means for raising pieces of meat in the drum above said axis and then allowing the meat to drop downwardly onto said teeth as the drum is rotated about said axis; said teeth being of such size and configuration as to form a mass of small cuts in the surfaces of the pieces of meat sufficient to increase significantly the exposure of myosin protein at the surfaces of the meat, said means for providing said multiplicity of teeth and said means for raising the pieces of meat comprising members that are radially outwardly of said axis and located to provide circumferentially spaced groups of teeth and meat raising elements, the teeth of each group being presented generally toward said axis, the circumferential disposition of the groups of teeth and of said meat raising elements extending over a full circle of rotation and with the spacing from group to group being less than 180°and such that pieces of meat are raised and dropped downwardly in the order of one-half a revolution of drum rotation, and in which the members comprise rods that extend generally parallel to said axis.