Process for producing a boneless portion of rib meat

Details Process for producing a boneless portion of rib meat Process for producing a boneless portion of rib meat

A - Human Necessities

23

L

99/101

A23L 1/31 (2006.01) A23B 4/02 (2006.01)

Patent

CA 2033789

ABSTRACT A process for producing a boneless portion of rib meat. Ribs having rib bones surrounded by a layer of rib meat are cooked at a temperature of at least about 170° F. Longitudinal force is thereafter applied to the elongate rib bones by which they are pushed out of and separated from the rib meat. The controlled temperature and duration of the cooking step combined with the application of longitudinal force to the rib bones results in removal of the rib bones from the rib meat which remains substantially intact. Further preferred aspects and processing steps are described.

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