| abstract |
A METHOD OF TENDERIZING A SELECTED, INTACT MUSCLE CONTAINED IN THE CARCASS OF A RECENTLY SLAUGHTERED MEAT ANIMAL WHERE THAT INTACT MUSCLE IS CONNECTED WITH A PORTION OF THE BONE STRUCTURE OF THE CARCASS, CHARACTERIZED BY APPLYING TENSION TO THAT MUSCLE IN A DIRECTION SO THAT IT IS EXTENDED AND MAINTAINED IN A STRETCHED EXTENDED CONDITION THROUGHOUT THE ONSET, DURATION ADN COMPLETION OF RIGOR MORTIS IN THE CARCASS. THE INVENTION IS PARTICULARLY SUITABLE FOR TENDERIZING THE EDIBLE BACK, FRONT LEG, REAR LEG AND RUMP PORTIONS OF MEAT ANIMALS IN GENERAL, AND SPECIFICALLY,, ANIMALS OF THE BOVINE, OVINE AND PORCINE, SPECIES (I.E. BEEF, LAMB AND PORK, RESPECTIVELY). FOLLOWING COMPLETION OF RIGOR MORTIS AS AFORESAID AND/OR ADDITIONAL AMOUNT OF TIME REPRESENTING THE USUAL MARKET HANDLING TIME (I.E. 3-5 DAYS), THE TREATED MEAT WILL EXHIBIT IMPROVED TENDERNES. |