Patents for stretching and shaping meats

Recent Patents on Food, Nutrition and Agriculture

Volumn 3, Issue 2, 2011, Pages 91-101

  Taylor, Johanne M ^a   Hopkins, David L ^a  

^a Industry and Investment NSW Primary Industries   (Australia)

Author keywords

Meat stretching; Meat tenderness; Pi Vac; SmartShape ; SmartStretch ; TenderBound; Tendercut; Tenderstretch

Indexed keywords

ANIMAL; FOOD HANDLING; MEAT; METHODOLOGY; PATENT; REVIEW; SKELETAL MUSCLE;

ANIMALS; FOOD HANDLING; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; PATENTS AS TOPIC;

EID: 80053402468     PISSN: 22127984     EISSN: 18761429     Source Type: Journal    
DOI: 10.2174/2212798411103020091     Document Type: Article

References (72)

1. Hostetler RL, Landmann WA, Link BA, Fitzhugh HA, Jr. Influence of carcass position during rigor mortis on tenderness of beef muscles: Comparison of two treatments. J Anim Sci 1970;31(1):47-50.
2. Claus JR, Wang H, Marriott NG. Pre-rigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions. J Food Sci 1997;62(6):1231-4. (Pubitemid 28107016)
3. O'Sullivan A, Korzeniowska M, White A, Troy DJ. Using a novel intervention technique to reduce the variability and improve tenderness of beef longissimus dorsi. Proc of the 49th Int Cong Meat Sci Technol Sao Paulo, Brazil August 31 - September 5, 2003.
4. Toohey E, Hopkins D. Change in form and function of hot-boned sheepmeat forequarter. Proc of the 55th International Congress of Meat Science and Technology Copenhagen, Denmark; August 16-21, 2009.
5. Devine CE, Wahlgren NM, Tornberg E. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef M. longissimus thoracicus et lumborum. Meat Sci 1999;51(1):61-72. (Pubitemid 129556910)
6. Bouton PE, Harris PV, Macfarlane JJ, O'Shea JM. Effect of pressure treatments on the mechanical properties of pre-And postrigor meat. Meat Sci 1977;1(4):307-18.
7. Hwang IH, Devine CE, Hopkins DL. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci 2003;65(2):677-91. (Pubitemid 36747707)
8. Toohey ES, Hopkins DL, Lamb TA. The impact of wrapping and ageing hot boned sheep meat on eating quality. Proc of the 54th International Congress of Meat Science and Technology Capetown, South Africa; August 10-15, 2008.
9. Locker RH. Degree of muscular contraction as a factor in tenderness of beef. J Food Sci 1960;25(2):304-7.
10. Herring HK, Cassens RG, Suess GG, Brungardt VH, Briskey EJ. Tenderness and associated characteristics of stretched and contracted bovine muscles. J Food Sci 1967;32(3):317-23.
11. McCrae SE, Seccombe CG, Marsh BB, Carse WA. Studies in meat tenderness. 9. The tenderness of various lamb muscles in relation to their skeletal restraint and delay before freezing. J Food Sci 1971;36(4):566-70.
12. Kennick WH, Elgasim EA, Holmes ZA, Meyer PF. The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics. Meat Sci 1980;4(1):33-40.
13. Rosenvold K, North M, Devine C, Micklander E, Hansen P, Dobbie P, et al. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre-rigor temperatures. Meat Sci 2008;79(2):299-306. (Pubitemid 351400527)
14. Wang H, Claus JR, Marriott NG. Pre-rigor treatment and endpoint temperature effects on U. S. Choice beef tenderness. J Muscle Food 1996;7(1):45-54.
15. Rowe RWD. Muscle fibre deformation: Rigor extensibility of raw bovine muscle. Meat Sci 1982;6(3):199-209.
16. Smulders FJM, Marsh BB, Swartz DR, Russell RL, Hoenecke ME. Beef tenderness and sarcomere length. Meat Sci 1990;28(4):349-63.
17. Lewis PKJ, Brown CJ, Heck MC. Fiber diameter, sarcomere length and tenderness of certain muscles of crossbred beef steers. J Anim Sci 1977;45(2):254-60.
18. Shackelford SD, Wheeler TL, Koohmaraie M. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from bos indicus and bos taurus cattle. J Anim Sci 1995;73(11):3333-40.
19. Jaime I, Beltrán JA, Ceña P, López-Lorenzo P, Roncalés P. Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging. Meat Sci 1992;32(4):357-66.
20. Deacon, P. J. Means for tendering meats. US1784580 (1930).
21. Lebovitz, M. Method and means for shaping meats. US2565245 (1951).
22. Allbright, N. J. Method of processing meat. US2696442 (1954).
23. Stouffer, J. R., Buege, D. R., Gillis, W. A. Meat tenderizing method. US3579716 (1971).
24. Bouton PE, Fisher AL, Harris PV, Baxter RI. A comparison of the effects of some post-slaughter treatments on the tenderness of beef. Int J Food Sci Tech 1973;8(1):39-49.
25. Fapohunda AOI, Okubanjo A. An assessment of the effects of an alternative method of carcass suspension and conditioning on the tenderness of beef. Meat Sci 1987;19(4):293-301.
26. Cason, J. A., Dickens, J. A., Lyon, C. E. Apparatus and process for the rapid tenderization of meat. US6110034 (2000).
27. Tornberg E. Biophysical aspects of meat tenderness. Meat Sci 1996;43(Suppl 1):175-91.
28. Troy DJ, Kerry JP. Consumer perception and the role of science in the meat industry. Meat Sci 2010;86(1):214-26.
29. Sørheim O, Hildrum KI. Muscle stretching techniques for improving meat tenderness. Trends Food Sci Tech 2002;13(4):127-35. (Pubitemid 35240924)
30. Hopkins DL. Tenderizing Mechanisms. In: Jensen WK, Devine C, Dikeman M, Eds. Encyclopedia of Meat Sciences. 1st ed. Oxford: Elsevier, Ltd 2004:1355-62.
31. Bouton PE, Harris PV, Shorthose WR, Baxter RI. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton. J Food Sci 1973;38(6):932-7.
32. Sørheim O, Idland J, Halvorsen EC, Frøystein T, Lea P, Hildrum KI. Influence of beef carcass stretching and chilling rate on tenderness of m. Longissimus dorsi. Meat Sci 2001;57(1):79-85. (Pubitemid 33630618)
33. Gardner, M. A., Schaefer, D. L., Claus, J., McKenna, D. R. Meat tenderization methods and systems. US20070254579 (2007).
34. Bouton PE, Harris PV. The effects of some post-slaughter treatments on the mechanical properties of bovine and ovine muscle. J Food Sci 1972;37(4):539-43.
35. Smulders FJM, van Laack RLJM, Metrusty SC, Jennissen LTT. The effects of pelvic suspension and limb-weighting on the sensory and processing properties of various porcine muscles. Proc of the 38th International Congress of Meat Science and Technology Clermont-Ferrand, France; August 23-28, 1992.
36. Thompson JM, Hopkins DL, D'Souza DN, Walker PJ, Baud SR, Pethick DW. The impact of processing on sensory and objective measurements of sheep meat eating quality. Aust J Exp Agric 2005;45(5):561-73. (Pubitemid 41112657)
37. Fisher AV, Nute GR, Fursey GAJ, Cuthbertson A. The relative effects of animal production and carcass processing factors on beef tenderness. Proc of the 38th International Congress of Meat Science and Technology Clermont-Ferrand, France 1992.
38. Hopkins DL, Littlefield PJ, Thompson JM. The effect on tenderness of super tenderstretching. Asian-Aust J Anim Sci 2000; (13 Suppl): 240.
39. Hopkins DL, Thompson JM. The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin. Meat Sci 2001;57(1):1-12. (Pubitemid 33630608)
40. Geesink G, Thompson J. Utilising the "boa" stretching technology to improve the quality of hot boned striploins. University of New England, School of Environmental and Rural Science 2008.
41. Hopkins DL, Garlick PR, Thompson JM. The effect on the sarcomere structure of super tenderstretching. Asian-Aust J Animal Sci 2000; (13 Suppl): 233.
42. Daugherty C. Tender-stretch. Available at: http://www.trademarkia.com/ tenderstretch-77496663.html (Accessed on:23rd July 2010).
43. McDonnell, D. A. Cattle slaughtering and meat treatment. IE20020230 (2003).
44. Ludwig CJ, Claus JR, Marriott NG, Johnson J, Wang H. Skeletal alteration to improve beef longissimus muscle tenderness. J Anim Sci 1997;75(9):2404-10. (Pubitemid 127446720)
45. Aalhus JL, Best DR, Costello F, Jeremiah LE. A simple, on-line processing method for improving beef tenderness. Can J Anim Sci 1999;79:8.
46. Beaty SL, Apple JK, Rakes LK, Kreider DL. Early postmortem skeletal alterations effect on sarcomere length, myofibrillar fragmentation, and muscle tenderness of beef from light-weight, brangus heifers. J Muscle Food 1999;10(1):67-78. (Pubitemid 129489259)
47. Shanks BC, Wulf DM, Reuter BJ, Maddock RJ. Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations. J Anim Sci 2002;80(1):123-8.
48. Jensen W. Understanding beef carcass evaluation. University of California Cooperative Extension September 2005;3-5.
49. Bell, B. W., Dolezal, H. G., Grose, D. J. Method and apparatus for tenderizing meat. US20050221746 (2005).
50. Claus J. The tendercut process. Available at: http://www.ansci.wisc. edu/facstaff/faculty/pages/claus/tenderct/tc.html (Accessed on:16/6/2010).
51. Hopkins DL, Thompson JM. Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat. Aust J Agric Res 2002;53(2):149-66. (Pubitemid 34209563)
52. Jeacocke RE. The kinetics of rigor onset in beef muscle fibres. Meat Sci 1984;11(4):237-51.
53. Simmons NJ, Cairney JM, Auld MM, Nagle TA, Mudford CR. Effect of pre-rigor stretching of beef M. longissumus thoracis muscles on structural changes and key meat quality attributes. Proc of the 45th International Congress of Meat Science and Technology Yokohama, Japan; August 1-6, 1999.
54. Bruce HL, Ball RO. Postmortem interactions of muscle temperature, ph and extension on beef quality. J Anim Sci 1990;68(12):4167-75.
55. Koohmaraie M, Doumit ME, Wheeler TL. Meat toughening does not occur when rigor shortening is prevented. J Anim Sci 1996;74(12):2935-42. (Pubitemid 126428567)
56. Devine CE, Payne SR, Wells RW. Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°C. Meat Sci 2002;60(2):155-9.
57. Geesink GH, Bekhit AD, Bickerstaffe R. Rigor temperature and meat quality characteristics of lamb longissimus muscle. J Anim Sci 2000;78(11):2842-8.
58. Hwang IH, Thompson JM. The interaction between ph and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef Longissimus dorsi muscle. Meat Sci 2001;58(2):167-74.
59. Hildrum KI, Nilsen BN, Wahlgren NM. Improving the tenderness of hot boned beef muscles. Fleischwirtschaft 2002;2002(1):42-8.
60. Simmons NJ, Daly CC, Mudford CR, Richards I, Jarvis G, Pleiter H. Integrated technologies to enhance meat quality - an australasian perspective. Meat Sci 2006;74(1):172-9. (Pubitemid 43996874)
61. Pitt, A., Daly, C. C. Meat stretching device and method. US20100166931 (2010).
62. Pisula A, Tyburcy A. Hot processing of meat. Meat Sci 1996;43(Suppl 1):125-34.
63. Toohey ES, Hopkins DL, Lamb TA, Nielsen SG, Gutzke D. Accelerated tenderness of sheep topsides using a meat stretching device. Proc of the 54th International Congress of Meat Science and Technology Capetown, South Africa; August 10-15, 2008.
64. Toohey E, Hopkins D, Nielsen S, Gutzke D. Impact of a meat stretching device on sheep meat quality. Proc of the 55th International Congress of Meat Science and Technology Copenhagen, Denmark; August 16-21, 2009.
65. Toohey ES, Kerr MJ, van de Ven R, Hopkins DL. The effect of smartstretch technology on the tenderness of beef topsides and cube rolls. Proc of the 56th International Congress of Meat Science and Technology Jeju, Korea; August 15-20, 2010.
66. Taylor JM, Hopkins DL, van de Ven R. The effect of a meat stretching device on the tenderness of hot-boned beef topsides and rostbiffs. Proc of the 56th International Congress of Meat Science and Technology Jeju, Korea; August 15-20, 2010.
67. Anonymous. Handbook of australian meat. 7th ed: Aus-meat Limited 2005.
68. Troy DJ. Hot-boning of meat: A new perspective. In: Nollet LML, Toldra F, Eds. Advanced technologies for meat processing CRC Press: Taylor and Francis Group 2006:74-83.
69. Meixner, H. Method for packing articles in an elastic packing material and device to carry out said method. US6321513 (2001).
70. Meixner, H. Packaging envelope. US6824846 (2004).
71. Anonymous. Pi-vac elastopack system and inline guided microwave spectometry. ProSafeBeef E-NEWS Issue 2: Winter 2008;3.
72. Meixner H. Personal communication to Taylor J. 6th August 2010.