Home-style meat product and method of producing same

Patent metadata

Field	Value
Publication number	US-9629374-B2
Application number	US-201113157711-A
Country	US
Kind code	B2
Filing date	Jun 10, 2011
Priority date	Nov 7, 2008
Publication date	Apr 25, 2017
Grant date	Apr 25, 2017

Abstract

Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.

First claim

The invention claimed is:

1. A method of mass-producing a home-style meat product having a non-uniform appearance, the method comprising:
providing boneless whole muscle meat;
combining the boneless whole muscle meat with a pickle solution having a low phosphate concentration having less than approximately 2% phosphate;
stuffing the boneless whole muscle meat and the solution having the low phosphate concentration into a casing;
cooking the casing stuffed with the boneless whole muscle meat and the solution having the low phosphate concentration wherein individual whole muscle meat pieces are bound together inside the casing during cooking;
after the cooked boneless whole muscle meat has cooled, and while the cooked boneless whole muscle meat remains disposed within the casing, working the cooked boneless whole muscle meat by applying an external force via working equipment directly to the cooked whole muscle meat to loosen the binding between the individual whole muscle meat pieces; and
slicing the cooked boneless whole muscle meat to produce a home-style meat product wherein individual pieces of the home-style meat product have a non-uniform appearance wherein the working of the cooked boneless whole muscle meat by applying the external force via working equipment occurs prior to the slicing of the cooked boneless whole muscle meat,
wherein the individual pieces of the meat product are non-uniform in shape and have a surface that displays the natural structure of the cooked boneless whole muscle meat.

2. The method of claim 1 wherein the working of the cooked boneless whole muscle meat includes pressing the whole muscle meat via the working equipment while advancing the whole muscle meat in a downstream direction.

3. The method of claim 2 wherein the working equipment comprises rollers, and wherein the working of the cooked boneless whole muscle meat includes advancing the cooked boneless whole muscle meat between rollers.

4. The method of claim 2 wherein the working equipment comprises a pair of belts, and wherein the working of the cooked boneless whole muscle meat includes advancing the whole muscle meat between a pair of belts.

5. The method of claim 1 wherein the working equipment comprises a pair of belts, and wherein the working of the cooked boneless whole muscle meat occurs via a stationary press.

6. The method of claim 1 wherein the working of the cooked boneless whole muscle meat includes using the working equipment to perform at least one of:
pressing;
puncturing;
kneading;
massaging;
pounding;
tearing; and
pulling.

7. The method of claim 1 wherein working the cooked boneless whole muscle meat includes using the working equipment to perform at least one of:
tumbling; and
augering.

8. The method of claim 1 wherein the solution having a low phosphate concentration includes approximately 1% to approximately 2% phosphate.

9. The method of claim 1 wherein the boneless whole muscle meat and the solution having the low phosphate concentration are stuffed into the casing using a stuffing horn configured to substantially preserve whole muscle characteristics of the boneless whole muscle meat.

10. The method of claim 7 wherein the cooked whole muscle meat is advanced through at least one of:
a screw auger; or
a conveyor auger.

11. The method of claim 1 , wherein the pickle solution has a low salt concentration having less than approximately 20% salt.

12. The method of claim 11 , wherein the pickle solution has approximately 10% to 20% salt.

Assignees

• Hurm Matthew A
• Malenke Mark E
• Nehls Amy Lynn
• Kusmider Edward A
• Giannettino Carrie K
• Kraft Foods Group Brands Llc

Inventors

• Hurm Matthew A
• Malenke Mark E
• Nehls Amy Lynn
• Kusmider Edward A
• Giannettino Carrie K

Classifications

• A23B4/052 Primary

  Smoke generators {; Smoking apparatus} · CPC title

• A23L13/40

  containing additives (tenderising meat by using additives A23L13/72) · CPC title

• A23L13/03

  Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces · CPC title

• A23L13/428

  Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products · CPC title

• A23L13/60 Primary

  Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product · CPC title