NEW Patent CD for APPARATUS FOR AGING AND FLAVORING MEAT
Patent Search on CD containing over 50 related patents in High Resolution PDF format CD of information on APPARATUS FOR AGING AND FLAVORING MEAT Includes drawings, schematics, diagrams and other illustrations of patented technology Excellent for researchers, hobbyists, students, teachers, librarians, scientists & engineers Braindex has served thousands of satisfied customers in over 25 countries worldwide
Following is a sample of the information contained on this CD: In the normal aging process of beef, beef is separated into its various cuts and hung or otherwise stored in a refrigerated space for a time sufficient to permit the natural enzymes to carry out the tendering process. By controlling the temperature conditions during the aging process to avoid excessive decomposition and bacterial growth as, for example, by storing the meat in a refrigerated space in which the aging is carried out, it is possible to retard the activity of harmful bacteria, such as acromobacter, for example, more than the activity of the natural enzymes in the meat. This process will produce well-aged meat but requires 2 to 4 weeks. Under ideal conditions, the refrigerated space is maintained at a temperature of about 34.degree. F. to hold down bacterial growth and at a relative humidity of about 80 percent to hold down mold growth. Under these conditions, the rate of aging is also held down so that an average of 21 days is required to achieve the desired tendering effect. These conditions are not difficult to meet; however, it is undesirable to operate a process under these conditions because of the amount of space required for aging the meat and the large inventory of meat in storage, particularly in a commercial establishment such as a restaurant or hotel. If the temperature used in the aging process is increased for purposes of accelerating the activity of the enzymes for tendering the beef, the bacteria also become more active. Thus, spoilage of the meat, slime and putrefaction with consequent loss and mold growth is also accelerated to such an extend that appreciable losses are incurred by reason of the trimming necessary to remove the spoiled, decomposed or molded parts. On the other hand, if the humidity in the refrigerated space is kept low to retard mold growth, very often the surface portions of the beef become desiccated and discolored with consequent loss
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BrainDex LLC
{"Manufacturer": "BrainDex LLC", "Date First Available": "August 4, 2010"}