IE20020840A1

IE20020840A1 - Method for producing a poultry meat product

Info

Publication number: IE20020840A1
Application number: IE20020840A
Authority: IE
Inventors: Francis Oliver Hannon
Original assignee: Kiplink Ltd
Priority date: 2002-10-25
Filing date: 2002-10-25
Publication date: 2004-05-05

Abstract

A poultry meat product is produced by preparing an eviscerated chicken using conventional techniques. The chicken id divided into breast, leg, wing, wishbone and other meat portions. A region of discoloration where the wing meets the breast is removed by manually cutting this region away to provide a breast portion with no discoloration and a wing/breast joint meat trim. The white meat is removed from the wishbone portion to provide a wishbone meat trim. The wing/breast joint trim and the wishbone meat trim are mixed together to form a meat trim mixture which is mixed to form a poultry meat mince. The poultry meat mince is frozen at a rate to achieve a temperature of -18 degree C in less that 18 hours.

Description

The invention relates to a method for producing a poultry meat product.

Meat of various types and quality are prepared by de-boning poultry, especially chicken. The white breast meat is the most valuable as it is generally perceived by the consumer to be superior to other parts such as wing and leg meat. The amount of breast meat however is limited and there is an increased requirement that the breast meat does not have any discoloration such as occurs at the joint between a wing and the breast.

There is therefore a need for a process for preparing a poultry meat product which will have at least some of the characteristics of white breast meat.

Statements of Invention According to the invention there is provided a method for producing a poultry meat product comprising the steps of:providing an eviscerated chicken; dividing the chicken into breast, leg, wing and wishbone portions; removing from the breast a region of the breast at which the wing meets the breast to provide a wing/breast joint meat trim; removing white meat from the wishbone portion to provide a wishbone meat trim; OPEN TO PUBL'C INSPECTION UNDER SECTION 28 ANC RULE 23 JNLNo.l£iii----.OF^^A IE 0 2 08 4 0 KIPL01/C mixing the wing/breast meat trim with the wishbone meat trim to form a meat trim mixture; and dicing the trim mixture to form a poultry meat mince.

In one embodiment the region of the breast at which the wing meets the breast is removed by cutting.

Typically the region of the breast at which the wing meets the breast is removed by manually cutting to provide the wing/breast joint meat trim.

Preferably the region of the breast at which the wing meets the breast is removed by cutting away any discoloured meat at the joint region.

In one embodiment white meat is removed from the wishbone portion by pressing the wishbone portion and subsequently separating the meat from the wishbone.

Typically the meat is separated from the wishbone by centrifugal force.

In one embodiment the method includes the step of freezing the mince.

Preferably the mince is frozen at a rate to achieve an temperature of -18°C in less than 18 hours.

Detailed Description A poultry meat product is produced by firstly preparing an eviscerated chicken using conventional techniques. The chicken is then divided into breast, leg, wing, wishbone and other meat portions which in some cases are de-boned. After de3 IE u2 08 40 KIPL01/C boning, the breast meat generally has a region of discoloration where the wing meets the breast. In the invention this is removed by manually cutting this region away to provide a breast portion with no discoloration and a wing/breast joint meat trim.

On removal of the wishbone a proportion of white meat remains on the bone. In the invention the white meat is removed from the wishbone portion to provide a wish bone meat trim. The meat is separated from the wishbone by applying a pressing force using a belt press which results in a relatively soft separation of the meat from the wish bone. Thus, the meat is separated from the bone without substantially breaking up the bone. The meat is readily identifiable from the bone and recovery is optimised. The bone and meat are separated by spinning at low speed in a centrifuge which separates the meat from the bone. The meat is recovered and provides a wishbone meat trim.

The wing/breast joint meat trim and the wishbone meat trim are mixed together using a mixer to form a meat trim mixture. The trim mixture is then mixed/diced through a dicer to form a poultry meat mince. This breaks the fibre in the discoloured wing/breast joint meat trim to produce a clear pink trim with no discoloration giving it the natural appearance of chicken meat. The poultry meat mince is then frozen at a rate to achieve a temperature of -18°£ in less than 18 hours in a freezing tunnel.

The poultry meat product thus formed has a high total meat content with a low calcium count equivalent to premium white poultry meat and is useful for producing products such as chicken burgers, chicken nuggets, chicken roll, sandwich fillings. It can be used as a substitute for chicken breast fillets used in the food processing sector in general.

Thus the invention provides a process for recovering a premium poultry meat product which optimises meat yield and provides a product with enhanced market value. This meat would otherwise be only fit for rendering at a substantial cost for use in the pet food industry.

IE Ο 2 OR 4 Ο KIPL01/C The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims

1. A method for producing a poultry meat product comprising the steps of:providing an eviscerated chicken; dividing the chicken into breast, leg, wing and wishbone portions; removing from the breast a region of the breast at which the wing meets the breast to provide a wing/breast joint meat trim; removing white meat from the wishbone portion to provide a wishbone meat trim; mixing the wing/breast meat trim with the wishbone meat trim to form a meat trim mixture; and dicing the trim mixture to form a poultry meat mince.

2. A method as claimed in claim 1 wherein the region of the breast at which the wing meets the breast is removed by cutting.

3. A method as claimed in claim 2 wherein the region of the breast at which the wing meets the breast is removed by manually cutting to provide the wing/breast joint meat trim.

4. A method as claimed in claim 2 or 3 wherein the region of the breast at which the wing meets the breast is removed by cutting away any discoloured meat at the joint region.

5. 5 6. 7. 8. 9. IE υ 2 08 4 0 KIPL01/C A method as claimed in any preceding claim wherein white meat is removed from the wishbone portion by pressing the wishbone portion and subsequently separating the meat from the wishbone. A method as claimed in claim 5 wherein the meat is separated from the wishbone by centrifugal force. A method as claimed in any preceding claim wherein the method includes the step of freezing the poultry meat mince. A method as claimed in claim 7 wherein the poultry meat mince is frozen at a rate to achieve a temperature of -18°C in less than 18 hours. A method for producing a poultry meat product substantially as hereinbefore described. A poultry meat product whenever produced by a method as claimed in any preceding claim.