GB1207111A - Recovery of adhering meat from bones - Google Patents

Abstract

1,207,111. Removing residual meat from bones. CANADA PACKERS Ltd. 9 Jan., 1969, No. 1384/69. Heading A2U. Residual meat remaining on bones from which the major portion of the meat has already been removed is extracted and formed into a slurry by tumbling the bones together with an aqueous liquid, preferably brine, in a rotating watertight container such that the residual meat is abraded from the bones by the combined action of the liquid and of the bones falling and rubbing repeatedly on themselves, the resulting meat slurry being subsequently drawn off from the cleaned bones. A brine concentration of between 1 and 15 per cent is found to be suitable, a 5 per cent solution being preferred, and the quantity of salt brine is determined such that the brineto-bone ratio is between 0.5 and 2.0 parts by weight per part of bone, a ratio of 1 : 1 being preferred, the resulting slurry then containing between 2 and 5 per cent protein. Examples are given of both pork and beef slurry when prepared by the method, either of which can be incorporated directly into a sausage mix.