Patent US5535121A successfully refreshed from Google Patents.
Patent US3663233A successfully refreshed from Google Patents.
US3663233A
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US
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Method of tenderizing, curing and cooking a meat product
Assignee: JULIUS L KESZLER
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Filing: 1970-09-28
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Granted: 1972-05-16
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Expires: 1990-09-28
Abstract
Abstract This invention relates to a process of tenderizing and cooking meat products. A piece of meat is formed to impart thereto a permanent set. The shaped meat has injected or inserted therein a liquid agent and is placed in a close fitting container which is then closed. The container and the meat therein is preheated at a low temperature less than that required for cooking to allow the agent to permeate all through the meat and produce accelerated tenderizing thereof. Subsequently the meat is fully cooked at a higher temperature with minimum weight loss.
Inventors
- 👤 Julius L Keszler
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 16:05
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/26; A23B4/28; A23B4/285; A22; A22C; A22C9/00; A22C9/001; A23L; A23L13/00; A23L13/03; A23L13/70; A23L13/77
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
23 words
The process of claim 1 wherein the meat is beef and a plurality of pieces of beef are simultaneously compressed in said form.
Claim 2
Dependent Claim
66 words
The process of claim 1 wherein after the temperature is maintained at 117*-125* F., the heat to which the container is subjected is slowly raised to a temperature range of 128*-132* F. and maintained thereat for a period of 2 to 4 hours, and thereafter subjected to a temperature sufficient to bring the internal temperature to at least 148* F. in no less than 2 hours.
Claim 3
Dependent Claim
195 words
A process of tenderizing, curing and cooking a beef product which comprises the steps of confining at least one piece of beef in a mold, applying sufficient pressure along one dimension of said beef so as to shape it to the mold and impart a set in the form of the mold thereto when the pressure is released, the applied pressure being sufficient to at least partially disrupt the tissues of the beef but insufficient to cause pulping thereof, injecting a liquid curing agent into the shaped beef, placing the shaped beef in a container subjecting said container to uniform heat in a temperature range which is insufficient to cook the piece of beef therein but sufficient to bring the internal temperature of the beef to approximately 117*-125* F., and maintaining the internal temperature in said range for at least 9 hours or more to allow the liquid to permeate through the piece to uniformly tenderize and cure the piece of beef, and then subjecting the container to uniform meat at a higher temperature to bring the internal temperature of said piece of beef to at least 148* F. in no less than 2 hours.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-05-16 | 1975-11-15 | 1976-05-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-05-16 | 1979-11-15 | 1980-05-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-05-16 | 1983-11-15 | 1984-05-16 | $7700.00 | Window Closed / Lapsed |