Tenderization of meat
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United States of America Patent
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Feb 3, 2009
Grant Date -
Sep 1, 2005
app pub date -
Jan 29, 2003
filing date -
Jan 29, 2002
priority date (Note) -
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Abstract
Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about 14%.
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