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 1112507

ABSTRACT OF THE DISCLOSURE "Method of Meat Tenderizing", is a tenderizing process in which a calculated amount of wine or spirits, relative to the size of the dead animal ie. rabbit, sheep, cattle, swine, horse, deer, moose and the like is injected into the vascular system under pressure from a pump apparatus when the animal is in a post mortem state of primary flacidity and prior to any debleed- ing or mutilation of parts via a major artery and the intra- vascular pressure is allowed to build until the venous system is distended and at that point a major vein is opened and allowed to drain. The solution is continually pumped through the vascular system until all the blood is flushed from the system. The pro- cess is completed once the arterial, capilliary and venous systems are flushed and saturated with wine or spirits and the animal is eviscerated and the carcass is allowed to hang at 38°F, while the wine or spirits is allowed to react on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.

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