Method of meat tenderizing

Details Method of meat tenderizing Method of meat tenderizing

A - Human Necessities

23

B

99/91

A23B 4/00 (2006.01) A23L 1/318 (2006.01)

Patent

CA 1042708

ABSTRACT "Veno-Ject" is a tenderizing process in which a calculated amount of wine, relative to the size of the dead animal ie. (rabbit, sheep, cattle, swine, deer, moose, etc.) is injected into the vascular sys- tem under pressure from a pump syringe via a major artery ie. (Thorac- ic aorta, abdominal aorta, common carotid, external ilieac or fem- oral arteries, etc.) and the blood is flushed from the venous system via a major vein ie. (internal jugular, superior vena-cava, inferior vena-cava, or femoral veins, etc.) The process is completed once the arterial, capilliary, inter-cellular spaces and venous systems are saturated with wine and the animal is eviscerated and the carcass is allowed to hang at approximately 38°F. for a required period until the wine has reacted on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.

287531

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