Excel, Inc.

Cargill Inc.

Brian W Bell

Howard G Dolezal, Jr

Darren J Grose

Scott Eilert

A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.

Method and apparatus for tenderizing meat

A method for tenderizing meat. The method includes separating one or more vertebrae of a carcass of a red meat slaughter animal prior to rigor mortis, wherein the act of separating enables stretching of muscle fibers in the carcass.

A method and apparatus for determining the approximate lean content of pork bellies, and a method for categorizing pork bellies on the basis of weight and lean content is described. The method for determining approximate lean content uses a conductivity apparatus configured and arranged to apply an electromagnetic field to the pork belly. The approximate lean content of the pork belly is determined on the basis of a relationship between the measured conductivity of the pork belly and the fat content of the pork belly. A system for categorizing pork bellies on the basis of weight and lean content is also described.

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Wichita, KS, United States of America

Brian W Bell