Method for improving tenderness of raw meat and meat product by mechanical vibration
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Oct 11, 2022
Grant Date -
Oct 14, 2021
app pub date -
Dec 28, 2020
filing date -
Apr 13, 2020
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
The present disclosure discloses a method for improving tenderness of raw meat and meat products by mechanical vibration. In the method, the raw meat is vibrated to loosen meat tissue and improve meat tenderness, or is vibrated during curing to reduce curing time while improving the tenderness. The method mechanically vibrates the raw meat to loosen the structure of the raw meat, and ultimately improves the meat tenderness; or vibrates during curing to improve the tenderness while reducing the curing time, effectively ensuring the sensory meat quality. The method of the present disclosure not only effectively solves the problem of the tenderness of meat and meat products, but also improves sensory quality and safety thereof, enables wider popularization and utilization of meat and meat products, and directly increases economic benefits of enterprises and opens up a new way for future development thereof.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully