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US4036997A
Expired / Lapsed
US
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Method for freeze forming meat products
Assignee: Individual
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Filing: 1975-06-20
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Granted: 1977-07-19
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Expires: 1995-06-20
Abstract
Abstract Method and apparatus for forming shaped meat products capable of withstanding subsequent cooking without loss of geometric integrity. Chunks of uncooked animal meat, after mechanical working to cause a tacky exudate to form on the surface of the meat, are packed in a closed mold structure and frozen to cause expansion of the meat within the closed mold. Pressure developed entirely by expansion of freezing forces the meat chunks to fill any voids within the mold and to press the meat chunks tightly together to form an integral block or loaf of meat conforming to the shape of the mold. To control the pressure within the mold, a portion of the mold is closed by a resiliently biased member capable of resisting movement of the member in response to internal pressures up to a predetermined range which are generated by expansion of the meat. When removed from the mold the meat may be cut and prepared in any desired conventional manner without loss of its geometric integrity.
Inventors
- 👤 David L. VerBurg
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 16:36
CPC Classifications
A; A22; A22C; A22C7/00; A22C7/0023; A22C7/003; A22C7/0046; A22C7/0053; A23; A23B; A23B4/00; A23B4/06; A23B4/066; A23B4/068
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
182 words
The method of forming a shaped meat product capable of withstanding subsequent cooking without loss of geometric integrity comprising the steps of: providing chunks of unground fresh meat; forming a tacky exudate on the surface of the meat without further comminution of the same; packing the meat in a mold to fill it; closing the mold to entirely enclose the meat therein while applying little or no compressive forces to it; gradually expanding the meat in the closed mold by slowly subjecting the mold and the meat contained therein to subfreezing temperatures to generate elevated pressures solely by expansion resulting from freezing and by maintaining a constant volume in the mold allowing the pressure exerted upon the meat to increase to that which is necessary to force the meat to fill any voids within the mold and to press the meat chunks tightly together; thereafter continuing to freeze the meat while maintaining the pressure constant by controlled expansion of the mold volume until the entire contents of the mold is frozen, removing the frozen meat as an integrated body from the mold.
Claim 2
Independent Claim
182 words
The method of forming a shaped meat product capable of withstanding subsequent cooking without loss of geometric integrity comprising the steps of: providing chunks of unground fresh meat; forming a tacky exudate on the surface of the meat without further comminution of the same; packing the meat in a mold to fill it; closing the mold to entirely enclose the meat therein while applying little or no compressive forces to it; gradually expanding the meat in the closed mold by slowly subjecting the mold and the meat contained therein to subfreezing temperatures to generate elevated pressures solely by expansion resulting from freezing and by maintaining a constant volume in the mold allowing the pressure exerted upon the meat to increase to that which is necessary to force the meat to fill any voids within the mold and to press the meat chunks tightly together; thereafter continuing to freeze the meat while maintaining the pressure constant by controlled expansion of the mold volume until the entire contents of the mold is frozen, removing the frozen meat as an integrated body from the mold.
Claim 3
Dependent Claim
24 words
The method of forming a shaped meat product as described in claim 1 wherein the controlled pressure is in the range of 1-100 psi.
Claim 4
Dependent Claim
24 words
The method of forming a shaped meat product as described in claim 1 wherein the controlled pressure is in the range of 1-50 psi.
Claim 5
Dependent Claim
25 words
The method of forming a shaped meat product as described in claim 1 wherein the controlled pressure is in the range of about 5-15 psi.
Claim 6
Independent Claim
149 words
The method of forming a shaped meat product capable of withstanding subsequent cooking without loss of geometric integrity comprising the steps of: providing a quantity of separate particles of fresh animal meat; forming a tacky exudate on the surface of the meat without further comminution of the same; packing the meat in a cavity of a mold; closing the mold to entirely enclose meat therein; gradually expanding the meat in the closed mold by slow freezing to generate high pressures solely by expansion resulting from freezing within the mold cavity by maintaining the cavity at a constant volume to force the meat to fill any voids within the mold and to press the meat chunks tightly together; controlling the pressure exerted upon the meat in the mold by expanding the cavity of the mold when a predetermined pressure has been attained and removing the frozen meat from the mold.
Claim 7
Independent Claim
149 words
The method of forming a shaped meat product capable of withstanding subsequent cooking without loss of geometric integrity comprising the steps of: providing a quantity of separate particles of fresh animal meat; forming a tacky exudate on the surface of the meat without further comminution of the same; packing the meat in a cavity of a mold; closing the mold to entirely enclose meat therein; gradually expanding the meat in the closed mold by slow freezing to generate high pressures solely by expansion resulting from freezing within the mold cavity by maintaining the cavity at a constant volume to force the meat to fill any voids within the mold and to press the meat chunks tightly together; controlling the pressure exerted upon the meat in the mold by expanding the cavity of the mold when a predetermined pressure has been attained and removing the frozen meat from the mold.
Claim 8
Dependent Claim
24 words
The method of forming a shaped meat product as described in claim 5 wherein the controlled pressure is in the range of 1-100 psi.
Claim 9
Dependent Claim
24 words
The method of forming a shaped meat product as described in claim 5 wherein the controlled pressure is in the range of 1-50 psi.
Claim 10
Dependent Claim
39 words
The method described in claim 5 in which the mold cavity is elongated, maintaining the cross-sectional area of the mold constant at all times and effecting volumetric expansion thereof endwise only to form a product of uniform cross section.
Claim 11
Independent Claim
178 words
The method of forming an integrated shaped meat product of uniform cross section and capable of withstanding subsequent cutting and cooking without loss of geometric integrity comprising the steps of providing chunks of raw meat; forming a tacky exudate on the surface of the meat; providing a mold having a shaped cavity, packing the meat chunks into the cavity of the mold, closing the mold; slowly expanding the meat in the mold by subjecting the mold and the meat contained therein to subfreezing temperatures, maintaining the volume of the cavity constant to increase the pressure to which the meat therein is subjected into a range sufficient to eliminate any voids within the mold and to force the individual meat chunks into positive surface-to-surface contact with all adjacent meat chunks to form a voidless integral product and continuing to subject said product to subfreezing temperatures until it is frozen throughout while permitting the volume of the mold cavity to increase after the voidless integral product has been formed, releasing the pressure and removing the frozen product from the mold.
Claim 12
Independent Claim
178 words
The method of forming an integrated shaped meat product of uniform cross section and capable of withstanding subsequent cutting and cooking without loss of geometric integrity comprising the steps of providing chunks of raw meat; forming a tacky exudate on the surface of the meat; providing a mold having a shaped cavity, packing the meat chunks into the cavity of the mold, closing the mold; slowly expanding the meat in the mold by subjecting the mold and the meat contained therein to subfreezing temperatures, maintaining the volume of the cavity constant to increase the pressure to which the meat therein is subjected into a range sufficient to eliminate any voids within the mold and to force the individual meat chunks into positive surface-to-surface contact with all adjacent meat chunks to form a voidless integral product and continuing to subject said product to subfreezing temperatures until it is frozen throughout while permitting the volume of the mold cavity to increase after the voidless integral product has been formed, releasing the pressure and removing the frozen product from the mold.
Claim 13
Dependent Claim
20 words
The method described in claim 9 in which the range of pressure sufficient to form the product is 1-500 psi.
Claim 14
Dependent Claim
20 words
The method described in claim 9 in which the range of pressure sufficient to form the product is 1-100 psi.
Claim 15
Dependent Claim
20 words
The method described in claim 9 in which the range of pressure sufficient to form the product is 1-50 psi.
Claim 16
Dependent Claim
20 words
The method described in claim 9 in which the range of pressure sufficient to form the product is 1-25 psi.
Claim 17
Dependent Claim
39 words
The method described in claim 9 in which the mold cavity is elongated, maintaining the cross-sectional area of the mold constant at all times and effecting volumetric expansion thereof endwise only to form a product of uniform cross section.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-07-18 | 1981-01-17 | 1981-07-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-07-18 | 1985-01-17 | 1985-07-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-07-18 | 1989-01-17 | 1989-07-19 | $7700.00 | Window Closed / Lapsed |