초록 ▼

A procedure for processing meat to tenderize it and/or improve its texture and its appearance during storage or preservation, characterized by the steps of introducing the meat into an enclosure, placing it under vacuum, pressurizing it to a pressure above atmospheric pressure with a compressed gas,

A procedure for processing meat to tenderize it and/or improve its texture and its appearance during storage or preservation, characterized by the steps of introducing the meat into an enclosure, placing it under vacuum, pressurizing it to a pressure above atmospheric pressure with a compressed gas, which is preferably sterile, and then returning the enclosure to atmospheric pressure.

대표청구항 ▼

A non-pickling process for tenderizing meat and/or improving its appearance to reduce the release of liquids from the meat during cold room storage thereof substantially without risk of loss of weight or color change in said meat, said process comprising the steps of introducing the meat into a rota

A non-pickling process for tenderizing meat and/or improving its appearance to reduce the release of liquids from the meat during cold room storage thereof substantially without risk of loss of weight or color change in said meat, said process comprising the steps of introducing the meat into a rotatable enclosure which is and remains free of liquid or other preservatives, placing the enclosure under vacuum, establishing a pressure within the enclosure which is greater than atmospheric pressure by introducing into said enclosure compressed air which is substantially sterile, rotating said enclosure and then returning said enclosure to atmospheric pressure.