Patent ID: 6221405
Filing Date: 2001-04-24
Classification: A23B,A23L

Abstract:
A method of preparing and tenderizing a bonded meat product, comprising the steps of:preparing at least two separate meat portions to be bonded together;applying a binder to said meat portions;vacuum packing the meat portions with said applied binder in a mold for a period of time sufficient to allow at least partial bonding together of said meat portions to form a bonded meat product;freezing the bonded meat product at one or more preselected freezing temperatures;applying to the bonded meat product a tenderizer which activates at an activation temperature above said preselected freezing temperature, said tenderizer being applied while the bonded meat product is at a temperature below said activation temperature;then warming said frozen bonded meat product to one or more temperatures above said activation temperature to cause thawing of the bonded meat product and activation of said tenderizer; andmaintaining said thawed bonded meat product at said one or more temperatures for a period of time sufficient to cause thawing and tenderization of the bonded meat product without breaking down said bonding of the meat portions.