Method of flavoring poultry meat

Claim 1

A METHOD OF FLAVORING POULTRY MEAT WHICH IS SUBSTANTIALLY NON-POROUS AND INCAPABLE OF ABSORBING LIQUID TREATING AGENTS IN NORMAL STEEPING OR SOAKING OPERATIONS COMPRISING THE STEPS OF PIERCING A POULTRY CARCASS SECTION TO FORM A MULTIPLICITY OF SMALL AND SUBSTANTIALLY UNIFORMLY-SPACED AIR POCKETS EXTENDING INWARDLY FROM THE SURFACE TOWARD THE SKELETAL COMPONENTS THEREOF IN DIRECTIONS SUBSTANTIALLY TRANSVERSE TO THE GRAIN OF THE MEAT AND TERMINATING WITHIN THE CARCASS SECTION, THE DENSITY OF POCKETS FORMED IN SAID MEAT FALLING WITHIN THE RANGE OF BETWEEN ABOUT 4 TO 25 POCKETS PER SQUARE INCH OF MEAT SURFACE, THEN IMMERSING THE PIERCED CARCASS SECTION IN A LIQUID FLAVORING AGENT WITHIN A CLOSED CONTAINER, THEN WITHDRAWING AIR FROM THE POCKETS PIERCED IN SAID CARCASS SECTION WHILE THE SAME IS IMMERSED IN SAID FLAVORING AGENT BY WITHDRAWING AIR FROM SAID CONTAINER TO ACHIEVE A NEGATIVE PRESSURE IN EXCESS OF 20 INCHES OF MERCURY, AND THEREAFTER FORCING SAID LIQUID FLAVORING AGENT INTO SAID POCKETS AND INTO THE MEAT SURROUNDING SAID POCKETS BY RESTORING AIR PRESSURE WITHIN SAID CONTAINER TO A NORMAL ATMOSPHERIC LEVEL.

Claim 2

A METHOD OF FLAVORING POULTRY MEAT WHICH IS SUBSTANTIALLY NON-POROUS AND INCAPABLE OF ABSORBING LIQUID TREATING AGENTS IN NORMAL STEEPING OR SOAKING OPERATIONS COMPRISING THE STEPS OF PIERCING A POULTRY CARCASS SECTION TO FORM A MULTIPLICITY OF SMALL AND SUBSTANTIALLY UNIFORMLY-SPACED AIR POCKETS EXTENDING INWARDLY FROM THE SURFACE TOWARD THE SKELETAL COMPONENTS THEREOF IN DIRECTIONS SUBSTANTIALLY TRANSVERSE TO THE GRAIN OF THE MEAT AND TERMINATING WITHIN THE CARCASS SECTION, THE DENSITY OF POCKETS FORMED IN SAID MEAT FALLING WITHIN THE RANGE OF BETWEEN ABOUT 4 TO 25 POCKETS PER SQUARE INCH OF MEAT SURFACE, THEN IMMERSING THE PIERCED CARCASS SECTION IN A LIQUID FLAVORING AGENT WITHIN A CLOSED CONTAINER, THEN WITHDRAWING AIR FROM THE POCKETS PIERCED IN SAID CARCASS SECTION WHILE THE SAME IS IMMERSED IN SAID FLAVORING AGENT BY WITHDRAWING AIR FROM SAID CONTAINER TO ACHIEVE A NEGATIVE PRESSURE IN EXCESS OF 20 INCHES OF MERCURY, AND THEREAFTER FORCING SAID LIQUID FLAVORING AGENT INTO SAID POCKETS AND INTO THE MEAT SURROUNDING SAID POCKETS BY RESTORING AIR PRESSURE WITHIN SAID CONTAINER TO A NORMAL ATMOSPHERIC LEVEL.