IE48845B1 - Novel poultry product and process for making same - Google Patents
Novel poultry product and process for making sameInfo
- Publication number
- IE48845B1 IE48845B1 IE1822/79A IE182279A IE48845B1 IE 48845 B1 IE48845 B1 IE 48845B1 IE 1822/79 A IE1822/79 A IE 1822/79A IE 182279 A IE182279 A IE 182279A IE 48845 B1 IE48845 B1 IE 48845B1
- Authority
- IE
- Ireland
- Prior art keywords
- turkey
- fat
- carcass
- stock
- mature
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 22
- 235000013613 poultry product Nutrition 0.000 title claims description 10
- 230000017448 oviposition Effects 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 238000007918 intramuscular administration Methods 0.000 claims description 4
- 239000000203 mixture Substances 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
- 210000003484 anatomy Anatomy 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 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
- 238000009877 rendering Methods 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 239000000839 emulsion Substances 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 description 28
- 235000019197 fats Nutrition 0.000 description 28
- 241000286209 Phasianidae Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000272496 Galliformes Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000001668 ameliorated effect Effects 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
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 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
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 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
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 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
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-sized 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. - 3 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 bastes 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 invention there is provided a method of preparing a novel poultry product having the size and anatomical structure of a young turkey, and, when cooked, authentic free-range chicken flavour and the succulence of a mature turkey, the method comprising the steps of, (a) rendering down parts of a mature egg-laying hen to form a stock and fat extract, (b) plucking, exsanguinating, eviscerating and curing the carcass of a young turkey, and (c) injecting the stock and fat extract into the cured turkey carcass so as to impregnate at least a proportion of the inter- and intra-muscular parts of the turkey carcass with the stock and fat extract.
According to a second aspect of the invention there is provided a novel poultry product comprising a young turkey carcass, at least a proportion of the inter- and intra-muscular parts of which are impregnated with a stock and fat extract prepared from rendereddown carcasses of mature egg-laying hens, to provide a turkey carcass having an authentic free-range chicken flavour and the succulence of a mature turkey.
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 - 100°C. 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 1¾% - 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 extruded 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 by the process.
PREPARATION OF YOUNG TURKEY CARCASSES Young turkeys weighing between 1.8 kg and 2.7 kg were electrically stunned, exsanguinated, mechanically plucked, eviscerated and thoroughly washed and cooled.
The prepared cleaned 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. - 5 A typical composition of the brine consist of, water 60% flaked ice 30% sodium choloride 5% sodium polyphosphate 2% sucrose 2% dextrose 1% INJECTION OF THE 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 - 155°C and the resultant molten fat further clarified by means of a centrifuge or by filtration. 488 45 - 6 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.
Claims (10)
1. CLAIM Si1. A method of preparing a novel poultry product having the size and anatomical structure of a young turkey, and» when cooked, authentic free-range chicken flavour, and the succulence of a mature turkey, the method comprising the steps of, (a) rendering down parts of a mature egglaying hen to form a stock and fat extract, (b) plucking, exsanguinating,eviscerating and curing the carcass of a young turkey, and, (c) injecting the stock and fat extract into the cured turkey carcass so as to impregnate at least a proportion of the inter- and intra-muscular parts of the turkey carcass with the stock and fat extract.
2. A method as claimed in claim 1, 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 - 100°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) vacuum concentrating the separated stock to a soluble solids content of about 25-27% by weight.
3. A method as claimed in claim 1 comprising preparing the fat extract by heating leaf fat from mature hens for about 40 minutes at 145 - 155°C and clarifying the resultant molten fat. -δ
4. . A method as claimed in any preceding claim wherein the curing comprises maintaining the eviscerated turkey carcass in a brine composition for between 10 and 20 hours at a temperature below 5°C, and 5. Subsequently draining the carcass.
5. A method as claimed in claim 4, wherein the composition of the brine comprises by weight, water 60% flaked ice 30% sodium chloride 5% sodium polyphosphate 2% sucrose 2% dextrose 1%
6. A method as claimed in any preceding claim 15 wherein the cured turkey carcass weighs between 1.8 kg and 2.7 kg prior to injection.
7. A method as claimed in any preceding claim comprising preparing an emulsion of stock and fat extract and injecting into the turkey carcass, between 90 and 20 160 gms of the emulsion per kg of cured turkey carcass.
8. A novel poultry product comprising a young turkey carcass, at least a proportion of the inter- and intra-muscular parts of which are impregnated with a stock and fat extract prepared from rendered-down 25 carcasses of mature egg-laying hens, to provide a turkey carcass having an authentic free-range chicken flavour and the succulence of a mature turkey.
9. A method of preparing a novel poultry product substantially as hereinbefore described with reference 30 to the example. 4884S
10. A novel poultry product prepared according to the method of claim 1, substantially as hereinbefore described with reference to the example.
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 |
|---|---|
| IE791822L IE791822L (en) | 1980-03-26 |
| IE48845B1 true IE48845B1 (en) | 1985-05-29 |
Family
ID=10499904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE1822/79A IE48845B1 (en) | 1978-09-26 | 1979-09-25 | Novel poultry product and process for making same |
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) |
Families Citing this family (4)
| 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 |
| 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 |
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
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 |
| FR2437169A1 (en) | 1980-04-25 |
| NL7907121A (en) | 1980-03-28 |
| DE2938699A1 (en) | 1980-03-27 |
| GB2030841A (en) | 1980-04-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1286864C (en) | Method of eliminating aging step in poultry processing | |
| Kondaiah et al. | Processing and utilization of spent hens | |
| KR100187719B1 (en) | How to process meat products using bamboo extract | |
| US4860403A (en) | Method of eliminating aging step in poultry processing | |
| US3695892A (en) | Method of producing an improved flavored poultry product | |
| Klose et al. | Effect of hot cutting and related factors in commercial broiler processing on tenderness | |
| JPH0646926B2 (en) | Low-calorie meat product and manufacturing method thereof | |
| IE48845B1 (en) | Novel poultry product and process for making same | |
| Ockerman et al. | Edible rendering-rendered products for human use | |
| JP4512035B2 (en) | Method for retaining moisture in food products and cooked foods | |
| KR101586074B1 (en) | Crab Meat and Method for Manufacturing Crab Meat | |
| KR101373607B1 (en) | A manufacturing method of chicken foot jerky and chicken foot jerky using the same | |
| RU2130277C1 (en) | Method of preparing thermally treated poultry meat roll | |
| Bean et al. | Utilization of Geese: 1. Tenderness and Yield | |
| JP4132455B2 (en) | Dried chicken and method for producing the same | |
| Kondaiah et al. | Effect of phosphate and spent hen yolk on the quality of chicken sausages from spent hens | |
| KR101495518B1 (en) | The manufacturing method of duck feet gelatin extract and low-fat sausage comprising duck feet gelatin | |
| SU1658978A1 (en) | Method for preparing dried chicken minced meat | |
| EP0599938A1 (en) | Poultry-derived ground red meat substitute and its method of manufacture. | |
| KR20200056623A (en) | Manufacturing method of an ark shell marinated in sauce | |
| RU2106099C1 (en) | Meat paste (versions) | |
| CA2564593C (en) | Process for preparing rillettes | |
| CN112890116A (en) | Smoked goose and preparation method thereof | |
| Ch'en et al. | Duck and goose meat product processing technology | |
| Moran Jr et al. | Research Note: Comparison of Commercial Turkey Roasts Made from Large Hens and Small Tom Turkeys |