Method of preparing poultry products for prolonged storage

Claim 1

A method of prolonging the storage life of a product obtained from freshly slaughtered poultry comprising the steps of: comminuting meat obtained fRom poultry at temperatures substantially above 65* F. during gradual decline in temperature thereof to an ambient temperature; sealing said meat within an air-impermeable packaging material within approximately 6 hours following slaughter at a temperature above ambient temperature; and rapidly cooling the meat to a storage temperature below ambient temperature immediately following packaging, wherein said step of comminuting the meat includes the steps of eviscerating and boning the meat to form both chunks and trimmings, emulsifying the trimmings, and including the further steps of mixing the emulsified trimmings with the chunks at a 9:1 weight ratio of chunks to trimmings and adding salt in the form of a 10 percent brine solution during emulsification.

Claim 2

A method of preparing poultry for prolonged storage at a storage temperature below ambient temperature comprising the steps of: obtaining meat in the form of chunks and trimmings from a freshly slaughtered animal at an elevated temperature above ambient temperature; emulsifying the trimmings at a temperature substantially above 65* F.; mixing the trimmings with the chunks at a predetermined weight ratio and with a quantity of salt to produce a product having the desired binding quality, said mixing being completed before elapse of approximately 6 hours and decline in temperature of the meat below approximately 70* F. following slaughter of the animal; packaging the mixture in an air-impermeable material immediately following mixing; and reducing the temperature of the packaged product to said storage temperature immediately following packaging.

Claim 3

A method of preparing poultry for prolonged storage without use of chemical preservatives comprising the steps of: removing meat from freshly slaughtered poultry carcasses by hot boning under ambient conditions; comminuting said meat while exposed to ambient conditions during an exposure period not exceeding approximately 6 hours from slaughter and while said meat is declining in temperature during the exposure period toward a lower limit above approximately 65* F.; sealing the comminuted meat within an air-impermeable packaging material to terminate said exposure period; and reducing the temperature of the packaged meat for the first time to a storage temperature below ambient temperature.