GB2030841A - Injected carcases - Google Patents
Injected carcases Download PDFInfo
- Publication number
- GB2030841A GB2030841A GB7838097A GB7838097A GB2030841A GB 2030841 A GB2030841 A GB 2030841A GB 7838097 A GB7838097 A GB 7838097A GB 7838097 A GB7838097 A GB 7838097A GB 2030841 A GB2030841 A GB 2030841A
- Authority
- GB
- United Kingdom
- Prior art keywords
- carcass
- turkey
- fat
- stock
- species
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000017448 oviposition Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 26
- 241001465754 Metazoa Species 0.000 claims description 16
- 241000894007 species Species 0.000 claims description 14
- 238000002347 injection Methods 0.000 claims description 10
- 239000007924 injection Substances 0.000 claims description 10
- 235000013622 meat product Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000007918 intramuscular administration Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000008121 dextrose Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000009877 rendering Methods 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000005470 impregnation Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 description 29
- 235000019197 fats Nutrition 0.000 description 29
- 241000287828 Gallus gallus Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013613 poultry product Nutrition 0.000 description 5
- 241000286209 Phasianidae Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 230000001668 ameliorated effect Effects 0.000 description 1
- 210000003484 anatomy Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Carcases of one species are injected with a stock or fat derived from another species. In particular, parts of mature egg-laying hens are rendered down into a stock and a fat extract which are subsequently injected intramuscularly into the exsanguinated and eviscerated carcass of a young turkey.
Description
SPECIFICATION
Novel poultry product and process for making same
This invention relates to a process for flavouring and improving the cooking and eating qualities of turkeys, especially young turkeys, and to a novel poultry product made by the process.
The turkey commonly sold in frozen carcass form to the domestic consumer is a mature bird weighing in excess of 3.5 kg. At such a weight a turkey carcass is not cheap and may be considered a luxury normally purchased only for special occasions.
Young broiler chicken-size turkeys are cheap to produce and can be sold to the consumer at about 3 per carcass, which is attractive as a "week-end joint" purchase, especially to the house-wife who would normally buy a broiler chicken for a week end. However, young turkey carcasses have characteristics unacceptable to the domestic consumer in that the carcasses when cooked have little flavour, the meat is very dry, and, because there is little or no fat in or between the muscles of a young turkey, the meat lacks succulence and is difficult to eat.
These unacceptable characteristics are not ameliorated by basting the bird during the cooking process because the basting fats and oils do not penetrate deeply enough into the muscular structure.
It is already known, for example in U.S. Patent 3366491, to provide a "self-basting" turkey product by injecting a large quantity of edible butter or fat into the bird post mortem, so that during the cooking process the injected fat or butter basts the bird.
However, the injection of these fats can produce a "non-poultry" flavour or taste which may not be acceptable to the consumer.
It is also known from U.S. patent 3695892 to provide a self-basting turkey that has been injected with a broth made from rendered-down turkey parts.
However, the prior art does not address itself specifically to the problem of ameliorating the disadvantages associated with a young turkey carcass, nor does the prior art suggest a novel poultry product.
According to a first aspect of the present invention there is provided a method of producing a poultry carcass having an authentic free-range chicken flavour and the succulence of a mature turkey, comprising the steps of,
a) preparing a stock and/or a fat extract from the carcasses of mature egg-laying hens, and
b) injecting the stock and/or the fat extract into the turkey carcass.
According to a second aspect of the present invention there is provided a poultry product comprising a turkey carcass, at least a proportion of the inter- and intra-muscular parts of which are impregnated with a stock and/or fat extract prepared from rendereddown carcasses of mature egg-laying hens.
Preferably the turkey is a young turkey and is prepared prior to injection by exsanguinating, plucking, eviscerating and curing the carcass.
According to a third aspect of the invention there is provided a method of producing an improved flavoured meat product comprising the steps of
a) rendering down parts of an animal of a first species to form a stock and/or a fat extract,
b) preparing an eviscerated carcass of an animal of a second species, and
c) injecting the stock and/or fat extract into the carcass of the animal of the second species.
The invention will now be described by way of example with reference to the following example.
Preparation of Stock and Fat Extract
Carcasses of mature hens which have been killed, plucked, eviscerated and thoroughly washed using conventional equipment were cooked in steam ovens for approximately 2 hours at 98-1000C. The extracted juices, fat and condensate were pumped through a centrifuge operating at approximately 16000 rpm where the stock, fat and fine solids were separated. At this stage the stock typically contained 1Ar%-2% by weight of soluble solids derived from the hen carcasses. The hot stock was then pumped through a heat exchanger and a vacuum concentrater and its volume reduced such that the final product contained 25-27% by weight soluble solids. The concentrated stock was further cooled and frozen for future use.
The fat extracted by the centrifugal process was likewise cooled and frozen for future use.
It was found that about 1 kg of concentrated stock and 1.25 kg of prepared fat extract were obtained from 100 kg of mature hen carcasses bythe process.
Preparation of young turkey carcasses
Young turkeys of selected strains weighing between 1.8 kg and 2.7 kg were electrically stunned, exsanguinated, mechanically plucked, eviscerated and thoroughly washed and cooled.
The prepared cleansed carcasses were then cured in a brine of the composition detailed below for between 10 and 20 hours at a temperature below 5"C.
The cured carcasses were allowed to drain for about 30 minutes.
Atypical composition of the brine consists of,
water 60%
flaked ice 30%
sodium chloride 5%
sodium polyphosphate 2%
sucrose 2%
dextrose 1%
Injection ofthe turkey carcasses
A drained prepared eviscerated turkey carcass weighing about 1.8 kg was injected by a multiple injection machine in the breast, thigh and drumstick with between 85 and 140 gms of the prepared fat extract and with between 85 and 140 gms of the concentrated stock. The multiple injection technique ensured complete distribution of the stock and fat. A container of prepared edible offal was inserted into the cavity of the injected bird which was then placed in a bag, sealed and frozen using conventional methods.
In an alternative embodiment, the stock and fat extract were initially emulsified together into a cream. Between 170 and 280 gms of the cream were then injected into a drained prepared eviscerated turkey carcass weighing about 1.8 kg according to the above method.
Additional flavourings, spices and emulsifying salts may be added to either the stock and the fat extract or to the combined cream.
In an alternative method to preparing the fat extract, or as a means of obtaining additional supplies of suitable fats, the leaf fat from mature hens may be heated for approximately 40 minutes at 145-1 55"C and the resultant molten fat further clarified by means of a centrifuge or by filtration.
It is known that mature egg-laying hens (i.e. 2-3 years old) are not suitable for cooking and eating because their meat is too tough. However, if these fowls are rendered down to a stock and a fat it is found that the stock and fat have a very rich authentic farm-yard chicken flavour, which is nowadays rarely found in the typical factory farmed chicken.
By injecting this stock and fat into young turkey carcasses as described above, it is now possible to provide a novel poultry product which is about the same size as a young broiler chicken, has the meat and anatomical structure of a turkey, has self-basting properties, the flavour of a farm-yard chicken, and includes in substantial proportion much of the protein and fat values of a chicken.
By pasteurizing the stock and fat extract it may be rendered unnecessary to add preservatives to the stock and fat, and thus enhance its consumer acceptability.
It is seen that this invention illustrates the modification of the flavour, cooking and eating characteristics of the flesh of an animal of one species by injecting into a carcass of that animal an extract derived from a rendered down carcass of an animal of a second species. "Animal" in the context of this specification will be understood to include birds, quadrupeds and fish.
Claims (18)
1. A method of producing a novel meat product comprising the steps of
(a) rendering down parts of an animal of a first species to form a stock and/or a fat extract
(b) preparing a carcass of an animal of a second species, and
(c) injecting the stock and/or fat extract into the prepared carcass of the animal of the second species.
2. A method as claimed in claim 1 wherein the preparation of the carcass includes exsanguinating, eviscerating and curing the carcass prior to injection.
3. A method as claimed in claim 1 or 2 comprising impregnating at least a proportion of the interand intra-muscular parts of the carcass with the stock and/or fat extract by means of the injection.
4. A method as claimed in any preceding claim wherein the animal of the first species is a mature egg-laying hen and the animal of the second species is a turkey, the preparation of the carcass including plucking the carcass prior to injection.
5. A method as claimed in claim 4 wherein the turkey is a young turkey, the prepared carcass weighing less than 3.5 kg prior to injection.
6. A method as claimed in claim 5 wherein the prepared turkey carcass weighs between 1.8 kg and 2.7 kg prior to injection.
7. A method as claimed in claim 4 wherein the amount of stock injected into the turkey carcass comprises between 40 and 80 gms per kg of prepared turkey carcass.
8. A method as claimed in claim 4 wherein the amount of fat extract injected into the turkey carcass comprises between 40 and 80 gms per kg of prepared turkey carcass.
9. A method as claimed in claim 4 comprising preparing an emulsion of stock and fat extract and injecting into the turkey carcass between 90 and 160 gms of the emulsion per kg of prepared turkey carcass.
10. A method as claimed in claim 4 comprising preparing the stock and fat extract by
(a) killing, plucking, eviscerating and washing the carcass of a mature hen,
(b) cooking the eviscerated and washed carcass in a steam oven for about 2 hours at 98-1 00 C, (c) extracting juices, fat and condensate from the oven,
(d) centrifugally separating stock from the fat in the extracted juices, fat and condensate, and
(e) concentrating the separated stock by means of a vacuum concentraterto a soluble solids content of about 25-27% by weight
11. A method as claimed in claim 4 comprising preparing the fat extract by heating the leaf fat from mature hens for about 40 minutes at 145-1550C and clarifying the resultant molten fat by a centrifuge or by filtration.
12. A method as claimed in claim 4 wherein the curing comprises maintaining the prepared cleansed turkey carcass in a brine composition for between 10 and 20 hours at a temperature below 5"C, and subsequently draining the carcass.
13. A method as claimed in claim 12 wherein the composition of the brine comprises by weight,
water 60%
flaked ice 30%
sodium chloride 5%
sodium polyphosphate 2%
sucrose 2%
dextrose 1%
14. A method of producing a novel meat product substantially as hereinbefore described with reference to the example.
15. A novel meat product comprising the carcass of an animal of a second species, at least a proportion of the inter- and intra-muscular parts of which are impregnated with a stock and/or fat extract prepared from rendered down parts of an animal of a first species.
16. A meat product as claimed in claim 15 wherein the animal of the first species is a mature egg-laying hen and the animal of the second species is a turkey.
17. A meat product as claimed in claim 16 wherein the turkey carcass is that of a young turkey and weighs between 1.8 kg and 2.7 kg priorto impregnation.
18. A novel meat product substantially as hereinbefore described with reference to the example.
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7838097A GB2030841B (en) | 1978-09-26 | 1978-09-26 | Injected carases |
| IL58302A IL58302A0 (en) | 1978-09-26 | 1979-09-21 | Poultry product and its production |
| NL7907121A NL7907121A (en) | 1978-09-26 | 1979-09-25 | NEW POULTRY PRODUCT AND METHOD FOR PREPARING THIS PRODUCT. |
| BE2/58098A BE878975A (en) | 1978-09-26 | 1979-09-25 | NEW POULTRY-BASED PRODUCT AND PROCESS FOR ITS PREPARATION |
| DE2938699A DE2938699C3 (en) | 1978-09-26 | 1979-09-25 | Meat product and method of making the same |
| SE7907949A SE7907949L (en) | 1978-09-26 | 1979-09-25 | NEW COAT PRODUCT JEM SET FOR ITS MANUFACTURE |
| IT50348/79A IT1120022B (en) | 1978-09-26 | 1979-09-25 | PROCEDURE FOR THE PROCESSING OF POULTRY MEAT AND OBTAINED PRODUCT |
| IE1822/79A IE48845B1 (en) | 1978-09-26 | 1979-09-25 | Novel poultry product and process for making same |
| FR7923766A FR2437169A1 (en) | 1978-09-26 | 1979-09-25 | NOVEL EDIBLE CARNE PRODUCT AND MANUFACTURING METHOD THEREOF |
| AT0631379A AT366558B (en) | 1978-09-26 | 1979-09-26 | METHOD FOR PRODUCING A NEW MEAT PRODUCT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7838097A GB2030841B (en) | 1978-09-26 | 1978-09-26 | Injected carases |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2030841A true GB2030841A (en) | 1980-04-16 |
| GB2030841B GB2030841B (en) | 1982-11-17 |
Family
ID=10499904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7838097A Expired GB2030841B (en) | 1978-09-26 | 1978-09-26 | Injected carases |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT366558B (en) |
| BE (1) | BE878975A (en) |
| DE (1) | DE2938699C3 (en) |
| FR (1) | FR2437169A1 (en) |
| GB (1) | GB2030841B (en) |
| IE (1) | IE48845B1 (en) |
| IL (1) | IL58302A0 (en) |
| IT (1) | IT1120022B (en) |
| NL (1) | NL7907121A (en) |
| SE (1) | SE7907949L (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663173A (en) * | 1985-04-09 | 1987-05-05 | Campbell Soup Company | Hot solution injection |
| US5449524A (en) * | 1994-11-22 | 1995-09-12 | Wti, Inc. | Differential injection of poultry |
| US5505972A (en) * | 1994-11-22 | 1996-04-09 | Wti, Inc. | Differential injection of poultry parts |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4402987A (en) * | 1981-09-09 | 1983-09-06 | Campbell Soup Company | Nutritionally enriched and stabilized meat products and method of producing such products |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3695892A (en) * | 1970-04-21 | 1972-10-03 | Ralston Purina Co | Method of producing an improved flavored poultry product |
-
1978
- 1978-09-26 GB GB7838097A patent/GB2030841B/en not_active Expired
-
1979
- 1979-09-21 IL IL58302A patent/IL58302A0/en unknown
- 1979-09-25 IE IE1822/79A patent/IE48845B1/en unknown
- 1979-09-25 NL NL7907121A patent/NL7907121A/en not_active Application Discontinuation
- 1979-09-25 SE SE7907949A patent/SE7907949L/en unknown
- 1979-09-25 IT IT50348/79A patent/IT1120022B/en active
- 1979-09-25 BE BE2/58098A patent/BE878975A/en not_active IP Right Cessation
- 1979-09-25 FR FR7923766A patent/FR2437169A1/en not_active Withdrawn
- 1979-09-25 DE DE2938699A patent/DE2938699C3/en not_active Expired
- 1979-09-26 AT AT0631379A patent/AT366558B/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663173A (en) * | 1985-04-09 | 1987-05-05 | Campbell Soup Company | Hot solution injection |
| US5449524A (en) * | 1994-11-22 | 1995-09-12 | Wti, Inc. | Differential injection of poultry |
| US5505972A (en) * | 1994-11-22 | 1996-04-09 | Wti, Inc. | Differential injection of poultry parts |
Also Published As
| Publication number | Publication date |
|---|---|
| DE2938699B2 (en) | 1980-10-02 |
| IL58302A0 (en) | 1979-12-30 |
| AT366558B (en) | 1982-04-26 |
| SE7907949L (en) | 1980-03-27 |
| IT7950348A0 (en) | 1979-09-25 |
| ATA631379A (en) | 1981-09-15 |
| IE791822L (en) | 1980-03-26 |
| BE878975A (en) | 1980-01-16 |
| IT1120022B (en) | 1986-03-19 |
| GB2030841B (en) | 1982-11-17 |
| DE2938699C3 (en) | 1981-11-05 |
| IE48845B1 (en) | 1985-05-29 |
| FR2437169A1 (en) | 1980-04-25 |
| NL7907121A (en) | 1980-03-28 |
| DE2938699A1 (en) | 1980-03-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |